Mrs Frugal Posted August 21, 2006 Share Posted August 21, 2006 This is lovely! It's a beautiful dusky pink colour and tastes divine. I'll be making lots of swiss rolls and sandwich cakes to fill with it over the next few weeks! Bramble and Apple Curd - makes 2-3lbs 1lb brambles 1lb prepared weight of peeled, cored and chopped cooking apples grated zest and juice of 2 lemons 1lb caster sugar 4 eggs, beaten 4oz butter Cook the fruit with lemon zest and 2 tbsp water in a pan until pulpy. Puree the fruit by passing through a sieve. Transfer to a bowl and add the lemon juice and sugar and stir until the sugar has dissolved. Add the butter with the beaten and strained eggs. Cook over a saucepan of water on a low heat until it becomes thick and creamy. Strain to remove any bramble seeds and cooked egg then pour into sterilised jars and cover with waxed disc and cellophane covers. Keeps for up to 6 weeks in the fridge. I accidentally didn't put enough sugar in when I cooked the curd. I only put in 4oz but on tasting it, it's absolutely fine and perfectly sweet enough so you can probably cut down on the amount used if you think 1lb is a bit excessive. Quote Link to comment Share on other sites More sharing options...
