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Butternut & Ginger Curd

December 28, 2010

With Christmas over, we can start to share a few more of the recipes and jars of goodies we made especially for our holiday gift boxes.  Well, each of our Christmas gift boxes was especially made for the recipient, (and, therefore, all slightly different) most of them will be enjoying this next delight…Butternut & Ginger Curd.

Butternut & Ginger Curd is truly one of our favorites…and it is a recipe that we are asked for time and time again. It comes from Gloria Nicol’s book Fruits of the EarthGloria truly has mastered the art of making a beautifully, tasty, ohhhh so delicious curd; and, we highly recommend giving it a whirl. 

RECIPE FOR BUTTERNUT & GINGER CURD:

  • 1 small butternut squash, peeled, and roughly chopped
  • zest and juice of 1 lemon
  • zest and juice of 1 orange
  • 4 tbsp plus 1 tsp butter, preferably unsalted, cut into cubes
  • 1 cup fine granulated sugar
  • 2 large eggs plus 2 yolks, beaten
  • 4 pieces of stem ginger, approximately 1 inch in diameter, finely chopped
  • 3 tbsp syrup from the stem ginger
  1. In a pan, place the cubed squash and 1/2 cup of water (add more water if necessary to prevent the squash from sticking to the bottom).  Cover and cook until tender.  Drain and discard excess liquid.
  2. Purée the squash (we are now using our immersion blender for everything…it does a great job and makes clean up a synch).  Alternatively, use a food mill or food processor. 
  3. Measure 1 1/4 cups of the squash purée and place  in a bowl over simmering water (or use a double boiler), pour the beaten eggs through a sieve onto the purée and add all remaining ingredients.  Using a wooden spoon stir the mixture until everything becomes well blended and the sugar has dissolved.  In the double boiler, continue to cook the curd on medium heat for 20-30 minutes, stirring frequently. It will be set and ready when it coats the back of the spoon. 
  4. Pour the curd into hot sterilized jars, leaving 1/2″ headspace and process in a hot water bath for 15 minutes.

Please note: We have always processed our curd in a hot water bath (as outlined above) and stored the jars in a cool area until opened.  Once open, they must be placed in the refrigerator and eaten within a couple of weeks.  While, guidelines exist that caution home preserves about canning squashes (part of the pumpkin family) we are simply sharing our methods and do not expect you to substitute our judgement and practices for your own.  This curd can also be made and refrigerated. 

But, we will also note this…that on every batch tested our calibrated pH Meter reads no more than a pH of 3.89 and sometimes less which is well within the legal safety parameters (being less than a pH of 4.6) for safe water bath canning. 

Put up Total (we did a triple batch):

  • 1 x 250mL regular mouth mason jar
  • 5 x 250mL wide mouth mason jar
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10 Comments leave one →
  1. December 28, 2010 10:12 pm

    yum, this looks delicious. How I would LOVE to be the recipient of one of your gift boxes!!!

  2. January 2, 2011 9:49 pm

    What exactly would this be used for? I love pumpkin soup and it looks a bit like that consistency. Would you eat it like soup or a soup base? I know lemon curd is baked into tarts or spread on toast….but I didn’t realize there were other kinds of “curds.”

    Though we can like crazy in our household (most all meals include at least one jar being opened) I’m new to a lot of heirloom and older canning. Curds are something I don’t quite understand.

    • January 2, 2011 11:49 pm

      All of the different curds we make are similiar to lemon curd. They are sweet with a bit of tartness. They are a perfect compliment to any type of pastry. Often, I will simply spread any type of curd (butternut, crabapple, lemon, etc…) on a piece of toast in the morning. Well, they do not keep as well as jam (because of the eggs) they are eat’n up quickly around here.

  3. January 3, 2011 7:13 am

    I’d love to try this recipe but I have a question about the ginger. My grocery store sells ginger root; I’ve never seen ginger stem. Are these interchangeable? If not, any suggestions? If so, how long should the pieces of root be? The sizes on sale here (NYC) are greatly variable. Also, is the syrup something I should make in addition to the pieces of ginger? If so, how? Simple syrup and…?

    Many thanks. I found your blog via Food in Jars and am an avid canner.

    • January 3, 2011 8:01 am

      This is a good question as we initially had trouble finding the stem ginger in syrup. It is different than the raw ginger root that you will find in your grocery store. The stem ginger we’ve found and used is either in 1″ cubes or rounds submerged in a sugary syrupy liquid….really quite delicious even on its’ own. Here in Canada, we’ve found it at the Bulk Barn and at a specialty store in Toronto. We suggest trying a health food store, specialty shops that deal with Asian cuisine, or stores than sell raw foods (like our Bulk Barn)…a place where you buy grains, sugar, etc in bulk.
      Worse case scenario is to make your own. This is what we are going to try at some point as buying the stem ginger in syrup is much more expensive than the raw ginger root. Hope this helps? Great blog…glad to have found you!

  4. January 3, 2011 8:18 am

    Many thanks, Turnbulls. I’ll check a few places this afternoon and if worse comes to worse, I’ll experiment with root and let you know how it goes!

    • January 3, 2011 9:11 am

      We have substituted ginger root for stem ginger in other recipes; however, in this particular recipe if you can’t find the stem ginger we would recommend omitting it altogether. We’re afraid that the raw ginger root would overpower the other ingredients…but, if you do try it, let us know!
      The other thing you could do is try making the stem ginger following the candied orange peel recipe. Peel it, cube it, make the simple syrup, etc…but don’t boil it as long because in the candied peel recipe the syrup becomes a jelly in the end. Then, use the syrup and ginger cubes. Either way…let us know how you make out!

  5. January 8, 2011 6:29 pm

    Oh Turnbulls! I found the stem ginger and made a double recipe yesterday. How delicious. My husband, who swears he’s not a dessert person took one bite and said, “Oh my.” I was 1 Tbs short on the stem ginger syrup, so I subbed a Tbs of orange juice. Also, I used a bunch of different winter squash (including a sugar pumpkin) because that’s what I had. Can’t thank you enough for this exquisite and unusual recipe.

  6. November 19, 2011 2:19 pm

    Tell me about storing this if I’m too wussy-pants to can it. Can I pour it into jars, let them cool, then freeze? Would it taste good upon thawing? I’m going to give this a try with regular ginger, although precious little, as I am too lazy to go to the store for my one missing ingredient. I’ll let you know how it goes!

    • November 20, 2011 8:38 am

      A single batch of curd won’t make much and you could probably just put it in the fridge (it keeps for about 2 weeks once open). If you pour the hot curd into hot jars (sterilized from the oven at 250F for 20-30 minutes) they should seal on their own giving them a longer life in the fridge. As for other storing methods i.e. freezing ~ I’m not sure how it will taste upon thawing but if you do freeze the curd let us know how it tastes with thawed…I’m sure others have the same question.

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