Apple Curd


makes about 1.25 kg (2 1/2 lb)
3 1/2 cups (750 g) 1 lb 8 oz cooking (tart) apples, peeled, cored and quartered
juice of 1 lemon
1 1/2 cup (350 g) 12 oz sugar
2 eggs, beaten
1 stick (8 Tbsp)4 oz (100 g) butter
good pinch of ground ginger


1. Put the apples and lemon juice in a preserving pan with a very little water.

2. Cover and cook until pulpy.

3. Sieve and return to the pan.

4. Add the sugar, eggs and butter and cook very gently (preferably in a double saucepan) until the mixture thickens.

5. Do not boil. Add the ginger and pot as usual.

What did you think?

8 people have helped to review this recipe. Thankyou!

posted by N @ 05:51AM, 9/18/06
I Love this recipe 4 its simplicity in ingredients & methord, I don't eat eggs & would really like to know if there is any way to supplement them with somthing else, May- a little milk?

I really need your help as i have wanted to make this preserve 4 a long time & can't find a non-egg recipe anywhere.

Sincere thanks
Apple curd
posted by Sue Stephenson @ 04:23AM, 12/02/06
How long will this apple curd keep?
posted by Olly P @ 08:26AM, 2/11/09
I also need to make this egg free (my Fiancee doesn't eat eggs) I am going to try it with Egg Replacement Powder, and see if that works....
Shelf life for apple curd
posted by Jane Lloyd @ 12:45PM, 8/28/10
If kept in a fridge it will keep for 3 months unopened and correctly sealed.

If kept at room temperature consume within 3 weeks.

I like to serve with spiced plain scones :)

The eggs thicken the curd so I'm not sure that it would work without. You could always make a spiced apple butter instead.
Fabulous recipe
posted by vaun @ 04:42PM, 10/14/10
This really is a great recipe especially as it only uses 2 eggs.
posted by jammy dodger @ 06:14AM, 9/22/11
For max pectin DO NOT peel & core the apples
Egg Free
posted by Molly @ 03:24AM, 12/03/12
For egg-free, use a starch like corn starch.

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