At the moment we have an egg mountain, and the remaining apples in the shed are on their way out. Solution? apple cake! However, a family cannot live on cake alone (whatever himself says), so I have dabbled in making apple curd. First I tried the lemon apple curd from the river cottage recipe – and it is very nice – but to be honest you don’t really notice the apple in it that much – I wanted something really appley and came up with this.
As a way of using up eggs and apples it does have the disadvantage of not storing long term like jam, but as with other curds, should be kept in the fridge and eaten quickly – not something my family have a problem with! However, I have thought of way around that storage problem and measured how much apple puree a kilo of apples makes – and it is approx 950 ml, and as apple puree freezes really well, I can make batches of apple curd whenever the egg mountain gets out of hand.
1 kilo sliced bramley apples (peeled cored and sliced weight)
1 heaped tsp ground cinnamon
2 large eggs, beaten
Prep the apples and the put in a large pan with a small slosh of water and cook slowly – stirring from time to time until a smooth mush. I do this the night before and put the pan in the fridge overnight – and I think starting with cold apple puree helps to not overcook the eggs. At this point you could blend or rub the puree through a sieve for a really fine texture, but I don’t mind the occasional lump of apple.
Add the sugar to the cold apple puree and warm very slowly, stirring, until the sugar has dissolved. Stir in the cinnamon then the eggs and butter. Warm gently until the butter is all melted , then heat slowly, taking the pan off the heat if necessary, until the mix has a gentle set and you can draw a line through the mix on the back of a spoon that holds.
Jar in the normal way.
Perfect on hot buttered crumpets!