Tasty Australian Strawberry Curd
Prepare an irresistible treat, perfect for enjoying on toast, as a cheesecake topping, stirred through whipped cream, or as a spongecake filling.
- Serves: 6 persons
- 1lb/500 g strawberries (washed, hulled, & halved)
- 3 ½oz/100 g sugar (granulated)
- 2oz/60 g salted butter (roughly chopped)
- 2large eggs (beaten)
- Special Equipment : 2 freshly sterilized 350 mL jars
Step 1Place strawberries plus two teaspoons of water in a large saucepan over medium heat. Cover and bring to the boiling point. Simmer for five minutes or until the strawberries are really soft.
Step 2Use a slotted spoon to transfer strawberries to mesh sieve. Place a sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid.
Step 3Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly, and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes.
Step 4Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring, otherwise, the mixture could curdle.
Step 5Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal.
Step 6Store in the refrigerator for up to two months.