Easy Quince Curd Recipe
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5
2 reviews
Excellent
Easy Quince Curd Recipe
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This Easy Quince Curd recipe is a delicious blend of quince, sugar, butter, eggs, and zesty lemon that can be used as a fruit spread and so much more.
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Ingredients
- 225 g quince peeled, cored and chopped, prepared
- 1 lemon finely grated, unwaxed, zested
- 1 tbsp lemon juice
- 200 g caster sugar
- 55 g butter cubed, unsalted
- 2 egg beaten, large
Instructions
- Start by sterilising your jars (see notes below).
- Add prepared quince and 275 ml of cold water to a small saucepan. Bring to the boil and then simmer under a lid until quince are tender (about 25 - 30 minutes).
- Drain the quince of excess water over a sieve. Then discard water.
- Put quince back into the saucepan and blend well (with a stick blender) whilst still hot to a smooth puree.
- Add quince puree, lemon juice, lemon zest, butter and sugar to a medium sized saucepan. (I like to use non-stick for curd making).
- Place pan over a low heat and stir mixture with a wooden spoon until sugar and butter fully dissolved.
- Turn the heat up to medium until the mixture simmers, then pour in the beaten egg (in a thin stream) whilst whisking. Carry on whisking for up to a minute until the mixture thickens and coats the back of a spoon.
- Pot up into hot sterilised jars immediately (using a jam funnel if you have one) and screw on lids.
- Allow to cool then store in fridge and use within 3 weeks.
Notes
- Non prepared weight of quince will be about 310 g (about 2 medium quinces). Before you start: Sterilise 2 x 250 ml jars (mine were bigger) and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.
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Overall Rating
5
2 reviews
Excellent
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