Fresh Apricot Curd

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 8 oz/225g fresh apricots
  • 1 lemon
  • 2 oz/50g butter
  • 8 oz/225g caster sugar
  • 2 eggs

Method

Wash the fruit and put into a pan with just enough water to prevent burning. Cook until soft. Sieve and put into a bowl, or the top of a double saucepan. Add the grated rind and juice of the lemon, butter, sugar, and well-beaten eggs. Cook gently over hot water stirring well until the mixture thickens, which will take about 30 minutes. Pour into small hot jars and cover, or else cool and pour into small freezer containers.

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