How To Make Raspberry Curd Jam

Homemade Jam Recipes

Ingredients: Raspberry Curd Jam Recipe

Photo of Raspberry3 large unwaxed lemons (or four small lemons)
12 oz / 350 grams of caster sugar
12 oz / 350 grams of of raspberries (fresh or thawed from frozen)
6 large free-range eggs
8 oz / 225 grams of butter (or a margarine used for baking)

Method - What To Do

This is a delicious recipe and a really unusual alternative to the more common lemon curd. It will be sure to have your friends talking about it when you serve it up with toasted tea cakes, croissants or in mini tarts. Raspberry curd adds a real tang when dribbled on top of a steaming bread and butter pudding, and provides a tasty filling for a Swiss roll. If you need just a small amount, then cut the recipe in half and make a smaller quantity.

Wash all of the lemons and zest them, using either a lemon zester or a fine grater. Place this zest in a large heatproof glass bowl and mix with the caster sugar, before moving the bowl to one side for later use.

Roll the lemons to soften them and cut in half, squeezing out the juice into a saucepan. To make a smoother curd, squeeze the lemons through a sieve to collect any pieces of flesh and stray pips. Tip the raspberries into the lemon juice and place the saucepan onto a low heat, stirring as it begins to boil. Simmer this mixture for ten minutes to soften and break up the raspberries, stirring to prevent burning.

Scrape the cooked raspberry and lemon mixture through a sieve to create a puree and add this to the bowl containing the caster sugar and zest. Be sure to scrape the underside of the sieve, so that none of this valuable puree goes to waste. Crack in all of the eggs, discarding a couple of egg whites if you would like a creamier taste to your curd. Add in the butter (cubed) and place the mixture over a saucepan of gently simmering water.

Whisk the raspberry and lemon mixture as it warms up, so that the eggs cook evenly and the butter melts. Make sure that the water remains on a low simmer rather than a boil, as this would mean that you may end up with a raspberry scrambled egg mixture.

After no more than 20 minutes, your curd should be thickened up and ready to cool down. Remove from the saucepan and pour into cleaned jars (ideally sterilised). Raspberry curd should be stored in a fridge and eaten within a week or two - possibly lasting up to a month, depending on how it is stored. If you would like it to last any longer, then consider freezing it in suitable portion-sized containers, so that it is easy to defrost when required.

Raspberry Curd Jam Recipe - More Curd Recipes.