Apricot Curd

Apricot curd is another old time favorite alternative to marmalade or jams for baking or serving on breakfast toast or rolls.

Ingredients:

225g (8oz) Caster Sugar
160g (6oz) Dried Apricots
50g (2oz) Butter
2 Eggs
1 Lemon

Makes: 2lb (900g)

Method:

Begin by lightly whisking the eggs in a medium-sized bowl

Wash the apricots, cover with water and leave to soak for 24 hours.
Place the apricots into a heavy bottomed saucepan, bring to the boil and simmer for about 30 minutes or until tender.

Use a blender or liquidiser to produce a puree.
Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter with the grated rind and juice from the lemon, cook over a low heat until the sugar is fully dissolved.

Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat and cook until the curd will coat the back of a spoon. (see: Potting & Setting Preserves)

Pour the Apricot curd into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs
Seal while it is still hot and label when it is cold.