Thursday, 23 June 2011

Grapefruit curd

You may have noticed the pile of grapefruit in one of the pictures in the previous post. I took a few home to try and make grapefruit curd. A fellow seedsaver mentioned she'd made it years ago (thanks, Chook!), and I decided to give it a go. Couldn't imagine it not being nice.

I used this recipe for lemon curd (but I halved the quantities in the recipe), which works extremely well. It also appeals heaps, because it uses whole eggs. I modified the recipe slightly, instead of sugar I used honey.

Zest and juice your grapefruit. I used two biggish ones. You could use more, if you want a big hit of grapefruit.4 eggs - lightly beaten
100g unsalted butter
100g honey

Put all ingredients in a heatproof bowl.
Stir until it thickens, then pour into clean, sterilised jars.It's really nice, and even if you are not a big fan of grapefruit, you might like it. It doesn't taste too grapefruity. Just has a nice tang.

Curd does freeze beautifully. I just bung the jars into the freezer, and Bob's your uncle. Lemon or grapefruit curd, whenever you feel like it.
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4 comments:

  1. Bridget24 June 2011 at 12:04 am

    That's a good recipe, I must try it. I am a big jam maker.

    ReplyDelete
  2. Veggie Gnome25 June 2011 at 2:24 pm

    Bridget, have fun with it! I am sure it'll turn out lovely. :)

    ReplyDelete
  3. Malay-Kadazan girl15 July 2011 at 11:26 pm

    I am thinking of making this on this weekend if I manage to steal some time. Not sure whether I have honey in my pantry at the moment. Just wondering if I use sugar how much should I used?

    ReplyDelete
  4. Veggie Gnome16 July 2011 at 8:30 am

    200g of sugar and you'll be right. It'll be just as nice. Have fun! :)

    ReplyDelete

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