Easy Quince Curd Recipe
This Easy Quince Curd recipe is a delicious blend of quince, sugar, butter, eggs, and zesty lemon that can be used as a fruit spread and so much more.
Servings 500 mls
Equipment
- Vegetable peeler
- Sharp paring knife
- Chopping Board
- small saucepan
- Metal sieve
- Medium saucepan (non-stick preferably)
- Medium glass bowl
- Balloon whisk
- Wooden spoon
- 2 x 250 ml (9 oz) glass jars with screw on lids
Ingredients
- 225 g prepared quince peeled, cored and chopped
- 1 unwaxed lemon zested (finely grated)
- 1 tbsp lemon juice
- 200 g caster sugar
- 55 g unsalted butter cubed
- 2 large eggs beaten
Instructions
- Start by sterilising your jars (see notes below).
- Add prepared quince and 275 ml of cold water to a small saucepan. Bring to the boil and then simmer under a lid until quince are tender (about 25 - 30 minutes).
- Drain the quince of excess water over a sieve. Then discard water.
- Put quince back into the saucepan and blend well (with a stick blender) whilst still hot to a smooth puree.
- Add quince puree, lemon juice, lemon zest, butter and sugar to a medium sized saucepan. (I like to use non-stick for curd making).
- Place pan over a low heat and stir mixture with a wooden spoon until sugar and butter fully dissolved.
- Turn the heat up to medium until the mixture simmers, then pour in the beaten egg (in a thin stream) whilst whisking. Carry on whisking for up to a minute until the mixture thickens and coats the back of a spoon.
- Pot up into hot sterilised jars immediately (using a jam funnel if you have one) and screw on lids.
- Allow to cool then store in fridge and use within 3 weeks.
Video
Notes
Non prepared weight of quince will be about 310 g (about 2 medium quinces).
Before you start: Sterilise 2 x 250 ml jars (mine were bigger) and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.
Before you start: Sterilise 2 x 250 ml jars (mine were bigger) and lids by washing thoroughly in hot soapy water (or take straight from dishwasher), fill jars with boiling water, empty and place on a baking tray. Bake in a preheated oven at 140°C for 20 mins and keep the jars there until ready to pot up. Place lids in a bowl and pour over boiling water, use tongs to lift out and drain on a clean tea towel or draining rack.