16 Aug Clementine Curd

If you love lemon curd, you are in for a treat! This fruity clementine curd has all the sharpness and tang of a lemon curd, but with the extra juicy flavour of a clementine.  (In case you’re wondering, a clementine is a cross between a naartjie/tangerine and an orange).

Just like lemon curd, clementine curd has a host of delicious uses. Although it seems rather liquid when you fill your jars, it sets into a thick, almost custard-like texture – ideal for spreading onto scones or pancakes. Warm the clemetine curd slightly to use it as a sauce or drizzle in desserts. For more ideas on how to use it, read here.

Ingredients:

Juice and zest of 6 clementines (or naartjies)
Juice of 1 lemon
200g sugar
130g butter
6 large egg yolks

Directions:

• To sterilise your jars, wash them in very hot, soapy water or run through the hot cycle of a dishwasher. Place the wet jars onto a baking tray and place into an oven at  160°C for 10-15 minutes. If you are using jars with screw-top lids or rubber gaskets, don’t dry the lids or gaskets in the oven – just air-dry them in a colander after boiling.
• Zest the clementines, then squeeze the juice and measure out 150ml.
• Add the clementine juice and zest to a heatproof bowl together with the lemon juice, butter and sugar.
• Place on top of a pan of simmering water and whisk until the butter has melted.
• Now add in the beaten egg yolks, and continue heating gently and whisking continuously. It will take 25-30 minutes of heating and whisking until the mixture thickens and coats the back of a metal spoon.
• Remove the mixture from the heat and immediately strain into a jug.
• Pour the mixture into your sterilised jars, leaving a 1cm headspace.
• Allow the jars to cool to room temperature before refrigerating.
• The curd will keep unopened for about 2 months in the fridge or 3-4 months in the freezer.