Apricot Curd

5 from 5 votes

A delicious fruit curd made from fresh apricots, delicious on toast or used in baking such as filling tarts or cakes

Course Jam and Curd

Cuisine British

Prep Time 5

Cook Time 10

Setting Time 2

Total Time 2 15

Servings servings

Calories 126kcal

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.