RASPBERRY CURD

Eddie Jordan

By
@EDWARDCARL

One of my mom's cookbooks had this recipe in it I thought I would share it.


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Serves:

Yield 1 1/2 cup

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 pt
fresh or 1 1/2 pint frozen raspberries
1/2 c
sugar
2
eggs beaten
3 Tbsp
butter cut into small chunks

Directions Step-By-Step

1
If using frozen raspberries, measure them while still frozen, then let them thaw to room temperature.
2
Put the berries in a pot over low heat and cook for 5 to 1o minutes, stirring until they release their juice. Press the simmering fruit against the side of the pot with the back of a wooden spoon to release even more juice.
3
Pour the raspberry juice and pulp into a sieve. When using a sieve rub the juice and as much of the pulp through as you can, using the back of a wooden spoon (WHAT YOU DON'T WANT TO RUN THROUGH IS THE SEEDS) Fine if not 100% of the pulp makes it through the sieve.
4
Transfer the juice and whatever pulp to the top part of a double-boiler or to a bowl large enough to be set over a pot that contains an inch or two of simmering water (You want the same amount of water in the double-boiler if using one
5
Add the other ingredients and stir constantly until the curd starts to thicken and can coat the back of a wooden spoon. This will take 20 to 30 minutes.
6
TIP;( The stirring constantly is important ), if you don't you will end up with small pieces of cooked egg in your raspberry curd. Also if you have never made fruit curds before it helps to know that the curd wont thicken to a soft pudding consistency you want while it's still warm
7
Spoon the curd into small clean jars. Unsealed fruit curd will only keep in the refrigerator for 1-2 weeks. For longer storage process 1/2 pint jars if raspberry curd in a boiling water bath for 15 minutes.
8
Raspberry curd can also be frozen for up to a year.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Low Fat, Kosher, Low Sodium