Plum Curd

400 grams washed fresh plums
125 grams granulated sugar
125 grams unsalted butter
2 eggs
1 egg yolk

Start by making plum pulp. Put the plums in a saucepan and cook them gently until they soften and the skins begin to shred.  Then, allow them to cool a little before using a wooden spoon to push them through a colander place over a nonreactive bowl (glass, ceramic, or high-quality stainless steel), so that the pulp is broken up and passes through but the pits are trapped.

Add the sugar, butter, and pulp to the top of a nonreactive double boiler, or use a nonreactive bowl over a pan of simmering water.  Stir frequently until the butter is melted and sugar dissolved.  Now whisk the eggs and yolk together and beat into the mixture.

Continue to cook, stirring constantly and thoroughly, until the mixture thickens - you can test this by dipping a clean metal spoon into it and watching how it coats the back (it should stick rather than running straight off).  This should take about 10 minutes of cooking time.

Remove from heat and, while it is cooling, give it the occasional whisk to encourage the heat to dissipate and stop it from setting too firmly.  When curd is completely cool, pour it into sterilized jars, cover, and refrigerate.  Curd should keep for a couple of weeks in the refrigerator.


From Minding My Peas and Cucumbers by Kay Sexton, with very minor changes


Note: Recipe can also be made with apricots, peeled apples, or peaches.  Raspberries and strawberries can also be used, but pulp needs to be sieved to remove seeds.