CURD AND FRUIT CHEESES

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This is an excellent way to make your first jam – Lemon Curd.

Traditional country fare, curds have a unique creamy consistency that adds a touch of luxury to teatime. These luscious spreads are usually served on bread and are especially delicious on the home-made varieties. However, they also make an unusual, piquant filling for a sponge cake and become a delectable dessert when used to fill a simple pastry tart.

Curds are traditionally made from fresh fruits, particularly the citrus fruits. As the skins of citrus fruits are usually waxed, these should have boiling water poured over them and then be scrubbed to remove the coating.

Curds are more perishable than jam as they contain butter and eggs. They should, therefore be made in small quantities and stored in a refrigerator for up to one month. Free range eggs with deep golden yolks produce a particularly rich looking curd. It is important that curds should have a ‘breathing’ lid, such as cellophane, as this enhances the keeping properties and prevents mould forming.
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A double saucepan should ideally be used for cooking, as the heat is more controllable, but a basin on top of a saucepan makes a good substitute if one is not available. Always ensure that the curd is really thick before potting as this produces the distinctive texture.

Fruit curd or cheeses are also a traditional country food and can be served with cheese or as a delicious accompaniment to poultry, game or other meats. They are a useful way to use up a glut of fruit as the proportion of fruit used to produce a cheese is high, and the fruit pulp which remains after the juice has been extracted for jelly-making can also be used. The mould or jar, which can be a good quality polythene tub, should be smeared with glycerine so that the cheese can be easily turned out.

A waxed cover should be used for the cheese top. Store the cheese in a cool, dry and dark place. It will improve on keeping. The cheese is turned out from the pot and served in slices or wedges.

Apples, damsons, black currants, cherries and quinces are particularly suitable for cheese-making but cranberry cheese makes an unusual complement to the Christmas turkey. As with jam-making, it is important to use sound, just-ripe fruit and to carefully wash and dry the fruit before use to remove any pesticide, etc.

LEMON CURD

INGREDIENTS
Lemon peel 4 lemons
Lemon juice 140ml (1/4 pt)
Butter 85g (3oz)
Eggs 140ml (1/4pt)
Granulated sugar 340g (12oz)
Makes approximately 1-2 x 455g (1lb) jars.
Ready to eat after 24 hours
Store in a refrigerator

Prepare the jars. Scrub and very thinly peel the lemons, using a potato peeler. Squeeze, strain and measure the lemon juice.

Place the butter in a heatproof bowl and melt over a saucepan of boiling water. Add the lemon juice, sugar and rind. Stir over the heat until the sugar is dissolved. When the sugar is dissolved, stand the bowl in cold water to cool.

Beat the egg lightly, without frothing. When the butter and sugar mixture is cool, add it to the beaten egg, stirring well. Strain the mixture through a nylon sieve into a clean bowl. Return to the heat by standing the bowl over 2 saucepan of hot water. Stir constantly over heat until mixture
starts to thicken.

The mixture should coat the back of a spoon when ready. Test for thickness by making a track on the back of the spoon with a finger. Pour the lemon curd into jars, filling to the brim, and immediately place a waxed disc on top.

When the lemon curd is cold, dampen cellophane in a saucer, on one side only. Place cellophane, moist side up, onto jar and secure with a rubber band. Label and use as soon as possible.

ALTERNATIVE RECIPES

APRICOT CURD
Dried apricots 160g (6oz)
Granulated sugar 225g (8oz)
Butter 60g (2oz)
Lemon 1
Water for soaking
Eggs 2

Soak the apricots for 24 hours in cold water. Cook until tender, then sieve or liquidise. Proceed as above.

ORANGE CURD
Orange 1
Egg yolks 5
Butter 115g (4oz)
Caster sugar 115g (4oz)

follow steps for lemon curd

GOOSEBERRY CURD

Gooseberries 680g (1 ½ lb)
Water 500ml (1/2 pt)
Granulated sugar 540g (12oz)
Butter 60g (2oz)
Eggs 2

Top and tail the gooseberries, wash thoroughly and place in a pan with the water. Simmer gently until soft and then sieve to remove the seeds. Follow steps as for lemon curd.

Introduction to Jam Making
Make your own Marmalade
Homemade Jam
Homemade Jellies
Homemade Pickles
Homemade chutney

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