Raspberry Curd Veg CD
Vegetarian Cold Accompaniment
Jam Preserve Preserves Preserving
Cooking Apples, peeled cored and chopped
Grated Rind and Juice of 1 Large Orange
350g/12oz Castor Sugar
Eggs, well beaten
The Grated Rind and juice of 3 Tangerines
Prepare the jars (see notes below)
Place the raspberries, apples, orange rind and juice in a saucepan. Bring to the
boil then reduce the heat and simmer for 20minutes until soft.
Press the raspberry mixture through a sieve using a wooden spoon.
Place the sieved raspberry mixture into a heat proof bowl and suspend over
a saucepan containing hot water. Add
the butter and sugar and cook,
stirring from time to time, until the margarine and sugar have melted.
3. Add the eggs and continue cooking until the mixture is thick enough to coat
the back of a wooden spoon, about 35 minutes.
into jars, cover and seal (see notes below).
see also General
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added.
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid.
in a cool dark place.