• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Slow Cooker Baking
    • Slow Cooking Baking Tips
    • Slow Cooker Desserts
    • Make a Cake in a Slow Cooker
  • Slow Cooker
    • Slow Cooker Tips
    • Slow Cooker Recipes
    • Slow Cooker Recipes for Kids
    • Autumn & Winter Slow Cooker Recipes
    • Spring & Summer Slow Cooker Recipes
    • Top Ten Slow Cooker Recipes
  • Baking
    • Christmas Baking Recipes
    • Cake
    • Desserts
    • Biscuits
    • Pâtisserie
    • Bread
    • Traybakes

BakingQueen74

menu icon
go to homepage
  • Recipes
  • Slow Cooker Tips
  • Slow Cooker Baking
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker Tips
    • Slow Cooker Baking
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Jam, Curd and Preserves

    Published on Oct 20, 2019. Modified on Nov 9, 2024 by bakingqueen74. This post may contain affiliate links. 8 Comments

    Apricot Curd

    15199 shares
    • 90
    Jump to Recipe

    My easy apricot curd is a wonderful way to preserve fresh apricots and enjoy them in your bakes (cakes, tarts, meringues, scones…) or on bread! So simple and you will have this thick fruity curd to enjoy within minutes.

    Pot of apricot curd with apricots and lemon behind it.

    Apricots have quite a long season and you can still buy fresh apricots even now (in October) in the UK.

    They might need to ripen at home before you eat them now unlike earlier in the summer though.

    I love the vivid orange colour of this curd and with that delicious apricot flavour it is a great spread to use to fill cakes, on meringues, on scones, on bread or toast or however you want to use it!

    It makes a great alternative to apricot jam as a way to preserve fresh apricots.

    Jump to:
    • Microwave curd
    • Ingredients needed
    • How to make apricot curd – step by step
    • More to try
    • More curd recipes
    • Recipe
    • Reviews

    Microwave curd

    If you are short on time as we all seem to be these days, then the microwave method of making curd is excellent.

    You don’t need to stand stirring a pot on the hob for ages.

    It is really good too if you want to make a quick filling for your bakes while waiting for a cake to cool.

    I’m now converted to microwave curd, I wouldn’t make it in a bain marie or saucepan again.

    Apricot puree in a pot with fresh apricots.

    Ingredients needed

    You’ll need a few basic ingredients to make this easy apricot curd. You’ll find the full recipe with amounts etc. below in the recipe card.

    Ingredients on a board - eggs, butter, sugar, apricots, apricot puree, lemon.
    • eggs
    • butter
    • caster sugar (superfine sugar)
    • fresh apricots (you’ll make this into apricot puree as shown in the photo as part of the recipe)
    • a fresh lemon

    How to make apricot curd – step by step

    Step 1. Assemble your ingredients. Take 8 fresh apricots (320 g), wash them, halve them and remove the stone, then cut into quarters.

    Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.

    A tub of chopped fresh apricots.

    Step 2. The apricots should be soft with a lot of juice.

    A tub of cooked apricots.

    Push the apricot puree through a sieve into a jug, catching the juice. You will yield approximately 250 ml apricot juice. Allow to cool.

    Step 3. Add sugar, butter and eggs to the apricot juice in the microwave proof bowl.

    Ingredients in a tub - butter, eggs, sugar and apricot juice/puree.

    Microwave on high for 1 minute, then stir well. Repeat four times (so total 5 minutes on high), stirring after each minute. Look out for the curd turning thick and glossy.

    Step 4. Strain the curd through a sieve to remove any lumps. The yield is approximately 330 g apricot curd.

    Store in the fridge until set. Transfer to a sterilised jar and keep in the fridge.

    Bowl of apricot curd with lemon and apricots.

    More to try

    If you have plenty of fresh apricots you might also like to try:

    • Apricot Flapjacks
    • Apricot and Almond Traybake

    More curd recipes

    You might also like

    • Jar of curd with strawberries around it.
      Easy Strawberry Curd
    • A jar of blackcurrant curd, with spoon on top.
      Easy Blackcurrant Curd
    • Jar of orange curd with oranges on a white wooden background.
      Orange Curd
    • A jar of curd on a white wooden background, with some passionfruit beside.
      Passionfruit Curd

    Pin for later

    Recipe

    Apricot curd in a glass bowl, fresh apricots and half a lemon behind.

    Apricot Curd

    A delicious fruit curd made from fresh apricots, delicious on toast or used in baking such as filling tarts or cakes
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Jam and Curd
    Cuisine: British
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Setting Time: 2 hours hours
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 8 servings
    Calories: 126kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 8 apricots fresh not dried, approx 320 g
    • 1 tbsp fresh lemon juice
    • 100 g caster sugar (superfine sugar)
    • 50 g unsalted butter cubed
    • 2 eggs medium
    UK Measurements – US Measurements

    Instructions 

    • Assemble your ingredients. Take 8 fresh apricots (320 g), wash them, halve them and remove the stone, then cut into quarters.
      8 apricots
    • Place them in a microwave-proof bowl with 1 tbsp lemon juice and a splash of water. Microwave on high for 4 minutes.
      1 tbsp fresh lemon juice
    • The apricots should be soft with a lot of juice.
      Push the apricot puree through a sieve into a jug, catching the juice. You will yield approximately 250 ml apricot juice. Allow to cool.
    • Add sugar, butter and eggs to the apricot juice in the microwave proof bowl.
      100 g caster sugar (superfine sugar), 50 g unsalted butter, 2 eggs
    • Microwave on high for 1 minute, then stir well. Repeat four times (so total 5 minutes on high), stirring after each minute. Look out for the curd turning thick and glossy.
    • Strain the curd through a sieve to remove any lumps. The yield is approximately 330 g apricot curd.
    • Store in the fridge until set. Transfer to a sterilised jar and keep in the fridge.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Jam, Curd and Preserves

    • Jar of pink cherry curd with grey background.
      Cherry Curd
    • Jar of blackberry jam, red checked dish towel and blackberries to the sides.
      Slow Cooker Blackberry Jam
    • Jar of cranberry curd with lid to left and spoon in front.
      Cranberry Curd
    • Open jar of pear curd with green cloth and pears in background.
      Pear Curd

    Reader Interactions

    Comments

    1. Elizabeth says

      October 05, 2023 at 6:36 pm

      Can I use tinned apricots?

      Reply
      • bakingqueen74 says

        October 10, 2023 at 5:05 pm

        Hi I am afraid I haven’t tried this recipe with tinned apricots. I think it should work though, please make sure you rinse off any syrup first. If yout try it, please let me know how it goes!

        Reply
    2. Lynn says

      August 02, 2023 at 10:46 am

      Have you tried this with plums? I love them and have an abundance so I wonder if it would work with them as well! Thanks, I love the apricot curd!

      Reply
      • bakingqueen74 says

        August 26, 2023 at 3:45 pm

        Hi Lynn, I have not tried yet but I bet the results would be similar! Glad you like the apricot curd recipe.

        Reply
    3. Amy says

      June 21, 2023 at 7:18 pm

      I have a question about the eggs. Mine just cooked in the microwave, so now I have curd with cooked egg pieces in it. I did whip them up a bit before microwaving, maybe I should not have done so?

      Reply
      • bakingqueen74 says

        June 25, 2023 at 8:13 am

        Hi there, yes you do need to stir or beat it well both before and during cooking to avoid larger pieces of egg forming, any small pieces remaining will be strained out when you sieve it.

        Reply
    4. Lenora Davis says

      June 19, 2022 at 9:33 pm

      This is easy and so good it’s hard not to just eat it with a spoon. I did use about 15 apricots because mine were so small and because I plan to poor it on ice cream I used extra lemon. I plan to make this more often and freeze it, think it will freeze ok.

      Reply
      • bakingqueen74 says

        June 20, 2022 at 3:23 pm

        That’s great Lenora, I have that problem when you make curd too, I just want to eat it all!

        Reply
    5 from 5 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

    More about me →

    Popular

    • Shepherds pie in slow cooker pot, garnished with herbs.
      Slow Cooker Shepherd’s Pie
    • White bowl of fish curry topped with red chilli.
      Slow Cooker Coconut Fish Curry
    • Turquoise serving dish of rhubarb sponge with a serving taken out in a white bowl in front of it.
      Rhubarb Sponge Pudding
    • Scoops of Blackcurrant Sorbet in a metal tin with fresh blackcurrants.
      Blackcurrant Sorbet

    Seasonal

    • Slow Cooker Lemon Chicken with Asparagus
    • Broad bean filo tart with mint leaves.
      Broad Bean and Feta Filo Tart
    • Cake dusted with icing sugar on a white plate, a slice cut out.
      Strawberry Yoghurt Cake
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake

    As Seen In

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility
    • Advertising

    Subscribe

    • Subscribe here

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 BakingQueen74 / Lucy Allen • All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.