Clementine curd

Clementine curd

dressings / sauces | Makes five 200ml jars

Everyone loves lemon curd, so why not try making clementine curd for something a bit different? Whether you enjoy it at breakfast on toast, or use it in cakes and tarts, it’s just as tasty and extremely moreish. If you don’t fancy clementine, swap it for any other type of citrus fruit.

1. Place the clementine zest, juice and flesh in a pan with the lemon juice, sugar and butter, and gently warm over a low heat until the butter has completely melted.
2. Transfer the citrus mix to a heatproof bowl, and place it over a saucepan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Strain the beaten eggs through a fine sieve into the clementine liquid, stirring constantly, until well combined.
3. Cook the mixture gently over the water, stirring often, for about 1 hour, or until it thickens and coats the back of a spoon. Be careful that
it doesn’t curdle by making sure the temperature remains constant, and it doesn’t get too hot.
4. Then take it off the heat and ladleit straight into sterilised jars and top with a circle of waxed paper. Screw the lids on tightly and allow to cool at room temperature. The jars will keep for 2 months in the refrigerator, or longer if sterilised in a water bath.

Per serving 598 cals, 37.8g fat (22.1g saturated), 5.9g protein, 58.1g carbs, 57.2g sugars

 

Recipe Andy Harris
Photo David Loftus


from Issue 36

ingredients

• Grated zest and juice of 6 medium-sized clementines
(about 150ml)
• 6 clementines, peeled, pith removed, the flesh finely chopped
• Juice of 2 lemons
• 400g granulated sugar
• 300g unsalted butter, roughly chopped
• 4 eggs, beaten
• 3 egg yolks, beaten

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