Lemon & Bramley Curd
This Lemon & Bramley Curd recipe is taken from the upcoming River Cottage Christmas Handbook. This delicious curd is an updated version of Pam the Jam's recipe with added cloves at Hugh's insistence. It's incredibly simple and quick to make, yet utterly delicious and will make Christmas breakfasts and snacks that little bit more special.
Gather your ingredients
Put the chopped apples and cloves into a pan with 50ml water.
Zest the lemon into the apples. Cook gently until soft and fluffy, then either pick out the cloves and beat to a purée with a wooden spoon or rub through a nylon sieve picking out the cloves as you go.
Put the butter, sugar, lemon juice and apple purée into a double boiler or heatproof bowl over a pan of simmering water. As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, and whisk with a balloon whisk. Keep stirring the mixture over a gentle heat, scraping down the sides of the bowl every few minutes, until thick and creamy. This will take 9-10 minutes.
When ready, immediately pour into warm, sterilised jars and seal.
Give to friends, or enjoy yourself! Use within 3 months. Once opened, keep in the fridge.
225g Bramley apples, peeled, cored and chopped
Finely grated zest and juice of 1 unwaxed lemons (you need 50ml strained juice)
60g unsalted butter
110g granulated sugar
2 large eggs, well beaten (you need 100ml beaten egg)