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Strawberry curd
- Published: 10 Jul 19
- Updated: 18 Mar 24
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.
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Once you’ve made the curd, use it in these strawberry sponge drops.
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Makes 3 x 200ml jars
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Hands-on time 15 mins, cook time 35 mins, plus cooling
Ingredients
- 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)
Method
- 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.
- Recipe from July 2010 Issue
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