Raspberry Curd

Using fresh raspberries and fresh lemon juice you can make a curd that is a pretty rose color and tastes wonderfully of raspberries. Perfect for January, or even February. . .  If fresh raspberries aren’t in season, frozen will work too.

Measure out two cups of fresh raspberries.

Add lemon juice to bring liquid measure up to two cups.

Pour raspberries, lemon juice and 1 1/2 cups of sugar into a saucepan.

Heat gently to a boil, pressing raspberries to extract juice.

Strain raspberry mixture . . .

. . . and return to saucepan with 1  1/2 sticks ( 3/4 cup) of butter.  Cook over medium heat until butter melts, then turn off heat.

Crack eggs into a 2 cup measure.  You’ll want 1 1/2 cups of eggs — approximately 6 large eggs.

Whisk the eggs until smooth in a large bowl.

Then whisk the raspberry mixture into the eggs, pouring raspberry mixture in slowly, and whisking quickly to prevent curdling.  (To do this using the mixer method, click on lime curd).

Return to stove.  When mixture starts to thicken, and two drops join together to form a sheet, it’s done.

Quickly pour through a strainer, and then into hot sterilized jars and seal. This makes 4-5 cups of raspberry curd.  Flavor will be best if kept in refrigerator and consumed within three months.  Something this pretty will not last . . .

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