Crab Apple & Vanilla Curd
August 24, 2010
Mmmm…this one is good. Deciding what to do with those delicious crab apples we picked on Sunday was simple when you have a recipe as good as this one. Curds have a sweet but tart burst of flavour and these little red crab apples have just enough punch to make this a favorite.
We successfully did a triple batch in one go and it turned out so nice that we’d like to do another 2 batches.
RECIPE FOR A SINGLE BATCH OF CRAB APPLE & VANILLA CURD:
- Makes approximately 3 x 250mL
- 1 vanilla bean
- 1 1/4 pounds of crab apples, halved or tart cooking apples roughly cut
- 1/4 pound of butter (preferably unsalted) cut into cubes
- 1 7/8 cups fine granulated white sugar
- 3 large eggs plus 2 egg yolks, beaten
- Cut vanilla bean lengthwise and place with apples in a sauce pan adding 2 tbsp of water.
- Simmer gently until apples are soft stirring often to prevent the apples from sticking to the bottom
- Remove from the heat and let cool
- Remove vanilla bean. Put soft apples through a food mill collecting the pulp in a bowl
- With a knife or the back of a spoon scrape the seeds from the vanilla bean pieces and add them in with the apple puree along with the bean
- Add the remaining ingredients ~ pouring the egg through a sieve
- Place the bowl over a pan of simmering water (or use a double boiler) and simmer gently; stirring constantly until the curd begins to thicken
- The curd is ready when it coats the back of a spoon. This should take between 20-30 minutes. NOTE: The triple batch still only took about 30 minutes
- Remove the vanilla bean pieces
- Pour into hot sterilized jars leaving 1/4″ headspace; add sterilized snaps and lids
- Process in a hot water bath for 10 minutes
- Let jars stand in the hot water bath for 5 minutes before removing
Put up Total:
- 2 x 473 mL reused jars
- 2 x 375mL regular diamond jars
- 4 x 250mL regular diamond jar
4 Comments
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Oh my goodness this curd looks amazing! How long do your curds typically hold up on the shelf? I have never canned curd, I usually just eat it wicked quickly. Our neighbors have a monstrous crab apple tree, maybe I will invite myself over for a picking?
There definitely is a shorter shelf life with the curds because of the use of eggs…but we’ve enjoyed them for 12-18 months.
I have never had anything like this. What do you eat curd with? I have 25lbs of crabapples, waiting to be processed… just trying to find the right option 🙂
This curd is out of this world! One of my favorites. It is a great filler for small tarts, eatten as a spread on a crumpet or toast. It’s a real treat.
Please let us know if you make it? and How you use it?