Orange curd

(Prepare 4 small jars, 227g / ½ lb)

1. Orange rind and juice: from 3 medium, sweet oranges
2. Lemon juice: from 1 unwaxed lemon
3. Sugar white: 350g / 12 oz
4. Eggs free range 4: 140ml / 5fl oz of egg liquid
5. Butter unsalted: 100g / 4 oz

Preparation for orange curd.

Prepare fruit by washing as jars, pat dry with clean paper towel. Using the vegetable peeler, thinly slice the rind from the oranges, squeeze juice from oranges put to one side.
Halve lemon and squeeze out the juice. Place the butter in the medium heat proof bowl, the bowl sits inside the saucepan, which has been filled with boiling water until the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add lemon and orange juice, sugar and rind to the bowl. Stir over a low heat until the sugar is dissolved. Continue as lemon curd.

Lime curd

(Prepare 3 small jars, 227g / ½ lb)

1. Lime rind and juice: from 6 limes
2. Lemon juice: from 1 unwaxed lemon
3. Sugar white: 350g / 12 oz
4. Eggs free range 4: 140ml / 5fl oz of egg liquid
5. Butter unsalted: 100g / 4 oz

Preparation for lime curd.

Prepare fruit by washing as jars, pat dry with clean paper towel. Using the vegetable peeler, thinly slice the rind from the limes, put to one side. Squeeze juice from limes.
Halve lemon and squeeze out the juice. Place the butter in the medium heat proof bowl, the bowl sits inside the saucepan, which has been filled with boiling water until the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add lemon and lime juice, sugar and rind to the bowl. Stir over a low heat until the sugar is dissolved. Continue as lemon curd.

Apple curd

(Prepare 5 small jars, 227g / ½ lb)

1. Cooking apples: 1kg / 2 lb
2. Sugar white: 450g / 1 lb
3. Ground cinnamon: level teaspoon
4. Eggs free range: 2 Large
5. Butter unsalted: 75g / 3 oz

Preparation for apple curd.

Prepare fruit by washing in hot water, peel, core, then thinly slice. Cook the apples slowly until tender, with 150ml / ¼ pints of water to prevent burning the pan. Add sugar to pan, then cinnamon, followed by egg mixture and butter. Cook slowly over a very low heat. Do not allow to boil! Stir until the mixture thickens. Pot and cover as lemon curd.

Apricot curd

(Prepare 4 small jars, 227g / ½ lb)

1. Either 680g/1½ Ib fresh apricots or 500g/1 lb dried
2. Lemon juice: from 1 unwaxed lemon
3. Sugar white: 450g / 1 lbs
4. Eggs free range: 3 Large
5. Butter unsalted: 75g / 4 oz

Preparation for apricot curd.

Prepare fresh fruit by washing in hot water. If using dried fruit, then soak for 24hrs in water. Cook the apricots until tender with 300ml / ½ pint of water to prevent burning the pan. Place pulp in sieve and press through with back of spoon. Place in bowl with lemon juice, then add the butter. The bowl now sits inside the saucepan, which has been filled with boiling water until the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add sugar to bowl. Stir over a low heat until the sugar is dissolved. Continue as lemon curd.

Gooseberry curd

(Prepare 4 small jars, 227g / ½ lb)

1. Gooseberries: either 1kg / 2 lbs fresh or frozen
2. Lemon juice: from 1 unwaxed lemon
3. Sugar white: 350g / 12 oz
4. water: 450ml / ¾ pint
5. Eggs free range: 4 large.
6. Butter unsalted: 75g / 3 oz

Preparation for gooseberry curd.

Prepare fresh fruit by washing in hot water. If frozen fruit is used, defrost first (microwave or leave for 24hrs). Cook the gooseberries until tender with water to prevent burning the pan. Place pulp in sieve and press through with back of spoon. Place in bowl with lemon juice and rind, butter. Tthe bowl now sits inside the saucepan, which has been filled with boiling water until the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add sugar to bowl. Stir over a low heat until the sugar is dissolved. Continue as lemon curd.