How To Make Orange Curd Jam

Homemade Jam Recipes

Ingredients: Orange Curd Jam Recipe

Photo of Oranges4 large oranges
12 oz / 350 grams of caster sugar
6 large free-range eggs
8 oz / 225 grams of butter (or alternatively you can use a baking margarine spread used for cake-making recipes)

Method - What To Do

An interesting, less tart version of lemon curd, this recipe can be used to make a refreshing filling for a classic sponge cake or as a topping for French-style pastries. To make an especially thick curd, you can add 1/2 tablespoon of corn flour into the juice.

Photo of OrangesWash the oranges and then finely grate or zest them, collecting the rind in a large glass bowl and then mixing with the caster sugar.

Roll the oranges to soften them and then cut them in half. Squeeze the oranges over a separate bowl, collecting any of the pips and flesh in a sieve, so that only the juice remains in the bowl. Crack all six of the eggs into the bowl with the juice and whisk this mixture together. Discard one or two of the egg whites if you would like to make a creamier-tasting curd.

Pour your orange juice and egg mixture into the bowl with the sugar and zest, and then place this on the top of a saucepan of simmering water (a gentle simmer). Start to whisk this mixture as it warms and begins to cook. Do not allow the water to boil strongly, in case the eggs scramble and the mixture becomes lumpy - don't rush the cooking / mixing. In around 15 or 20 minutes, your orange curd should be suitably thickened and ready to cool down.

Pour (or spoon) your orange curd into clean jars and store in the fridge. This recipe has a relatively limited shelf life of a week or two (possibly up to a month), and so if you are planning to resist eating it for longer or require it for a future cake, it should be stored in plastic containers in a freezer.

Orange Curd Jam Recipe - More Curd Recipes.