Cherry Curd

5 from 1 vote

An easy microwave cherry curd recipe which produces a rich fruity curd ideal for spreading on toast or using in baking recipes as a filling.

Course Jam and Curd

Cuisine British

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 62kcal

Author Lucy Allen | BakingQueen74

Equipment

weighing scales

Ingredients

200 g cherries fresh or frozen
50 g unsalted butter cubed
100 g caster sugar (superfine sugar)
2 eggs

UK Measurements - US Measurements

Instructions

Wash your cherries, remove the stalks, cut them in half and remove the stones.
200 g cherries
Put the cherries in a dish, add two tablespoons of cold water and microwave on high for 1 minute.
Puree in a blender until smooth – I like to use a mini chopper for this.
Add the butter, caster sugar and eggs.
50 g unsalted butter, 100 g caster sugar (superfine sugar), 2 eggs
Mix the ingredients together with a spoon.
Microwave on high for one minute, then stir well. Microwave for another minute on high, then stir well. Microwave for another minute on high then stir well. You’ll see it starts to thicken up. Microwave for one final minute on high then stir. A glossy look to the surface lets you know when it is ready.
Next, if you have any small lumps in the curd, quickly sieve it through a fine sieve into a bowl. This removes any small lumps of cooked egg that might have formed.
You’ll end up with a thick smooth curd ready to refrigerate to thicken up. Transfer it to a sterilised jar and put in the fridge.

Notes

Yield

This recipe will yield one jar of cherry curd (324 ml jar size).

Storage

Store the curd for 1-2 weeks in the fridge, in a clean lidded container such as a glass jar.

How to tell the curd is ready

If it coats the spoon and has a shiny/glossy appearance on the surface then this shows the curd is ready to be jarred up. The curd will also thicken up more once it has cooled.

Nutrition