Last summer when my strawberries were at their most abundant at the allotment plot, I had made my first ever jar of strawberry curd. I was so pleased with myself and with the luscious texture of the curd. With a big smile on my face, I carefully poured the curd into a jar and stored it away in a dark place. Then one weekend, we decided to the strawberry curd with some home-made waffles. With much excitement and a little trepidation, I opened the jar only to be disappointed. I found a blue skin had formed on top of the surface and the curd had turned to a milky dew. Sadly it had to be washed down the sink.
At the time, I didn’t know if I did something wrong, or whether I should have put a waxed disc over it, but whatever I did wrong, it put a dent in my confidence especially as I was still new to preserving, especially with curds. Later I realised, once cooled the jars should have gone into the fridge as the curd has a short shelf life. Well these two jars are definitely not destined for the sink. One has been designated to our fridge to be opened and enjoyed this weekend. The other has been given to our neighbour as a 'Thank you' with the instructions 'keep refrigerated. Once opened, enjoy within the week'.
If you don't fancy the idea of strawberry curd. There are a number of other strawberry recipes on this blog of mine that you may enjoy such as Strawberry cream muffins, strawberry cheesecake muffins, strawberry almond slices and finally a strawberry sorbet, that I pretentiously called strawberry ice roses. You'll see why if you follow this link.
I'm not very artistic, so please be kind with my poor attempt at drawing a strawberry for the label, that's of course if your not too dazzled by the colour of the next picture.
Makes 2 x 454g jars
250g strawberries, hulled and chopped well
185g caster sugar
125 unsalted butter
1 tablespoon fresh lemon juice
4 egg yolks
Put the strawberries in a saucepan with the sugar, butter and lemon juice. Stir over low heat until the butter has melted and the sugar dissolved. Simmer gently until the strawberries dissolve, then remove from the heat.
Lightly beat the egg yolks in a large bowl, then stirring constantly slowly add the strawberry mixture stirring in a thin stream. The mixture will thicken as you add it.
Return to low heat and cook for a couple of minutes, stirring constantly. Do not allow the mixture to boil or the curd will separate. Pour into hot sterilized jars and seal while hot. Curd will keep in the fridge for up to two months. Once opened the curd will keep for a week.
UP-DATED: 2013 - a version of this was made by Hannah at Home Baked. Please follow this link.