- July 2010
- Makes 3 x 200ml jars
- Hands-on time 15 mins, cook time 35 mins, plus cooling
Shiny red berries with a scent that’s the essence of summer – that’s the sweet pleasure of the great British strawberry. Preserve them, in this strawberry curd recipe, and enjoy the summer treat through the autumn months.
Once you’ve made the curd, use it in these strawberry sponge drops.
- 200g bright red, fresh ripe strawberries, hulled
- 4 large free-range eggs
- Finely grated zest of 2 large lemons and juice of 1
- 250g caster sugar
- 100g unsalted butter
- Few drops of red food colouring (optional)
- Purée the strawberries in a food processor, then push them through a sieve into a large heatproof bowl to remove the seeds. Beat the eggs and strain them into the bowl, then add the lemon juice and zest, sugar and butter. Place the bowl over a pan containing about 5cm of simmering water, making sure the bowl doesn’t touch the water. Cook, stirring gently, for 30-35 minutes until the mixture thickens and your spoon leaves a trail for a couple of seconds when moved through it. Make sure it doesn’t get too hot or it may curdle.
- Pour the strawberry curd into warm, sterilised jars (see how to sterilise jars here), cover with a tea towel and set aside to cool. Once completely cool, press a waxed disc onto the surface of each jar of curd, seal with the lids and store the jars of curd in the fridge for up to 2 months.
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