Peach Curd

Peach Curd

ScottFamily

"This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 99 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 17.1g
  • 6%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Blend peach halves in a blender until smooth; transfer to a large bowl.
  2. Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
  3. Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes.
  4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

Just made with 4 peaches sitting there on the counter...halved the sugar but stayed with the recipe. Lightly, delicate peachy but extremely good.

I made this just as a breakfast spread and it turned out really well! I was a bit worried that it wasn't going to thicken, but it definitely thickened really nicely once it cooled and is delici...

Great recipe. My peaches were really sweet so the first batch (using 4 cups of sugar) was a bit too sweet for my taste. The second batch I used only three cups and like it much better, but it ...

This is so yummy! It was easy, and is a real hit with the family! I will make this again for sure. Made it just like the recipe said.

This curd is DELICIOUS!!! Silky and peachy and delicious. I did have a problem with the double boiler part of the procedure: I stirred it for 30 minutes over the double boiler but it wouldn't th...

Other stories that may interest you