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Tangerine Curd         Veg   CD    ACC  English

 

Vegetarian    Cold  Accompaniment  Jam Preserve  Preserves  Preserving  British

 

Ingredients

125g/5oz Castor Sugar

3 Egg yolks, well beaten

The Grated Rind and juice of 3 Tangerines

100g/4oz Butter.

 

Instructions

 

1.  Prepare the jars (see notes below)

 

2. Place the sugar, rind, juice and butter into a heat proof bowl and suspend over  a saucepan containing hot water.  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 20 minutes. 

 

4. Pour  into jars, cover and seal (see notes below).

 

 

Notes:    see also General preparations

 

Jars - 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.

Filling 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.

 

Storage – Store in a cool dark place.

 

 

 

 

 

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