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Made this yesterday to use up some windfall apples given to me, its delicious!
Makes approx 5 jars of various sizes.
450g Bramley apples, peeled cored and chopped.
Finely grated zest and juice of 2 unwaxed lemons (you need 100ml juice, which i found, rather annoyingly is 2 1/2 lemons!)
125g butter
450g granulated sugar
4-5 large eggs, well beaten (200ml needed, I used mediums & needed 4)
Put chopped apples in pan with 100ml water and zest. cook gently until soft and fluffy, then either beat to a puree or rub through sieve.
put butter, sugar, lemon juice, & apple puree in double boiler, or heatproof bowl over pan of boiling water. As soon as butter has metled and mix is hot & glossy, pour in eggs through a sieve, and whisk with a balloon whisk. If the puree is too hot, the egg will split, one way to guard against this is to take the temerature with a sugar thermometer - it should be no higher than 55-60oc. (I just used my clean finger) If the curd does split, take it off the heat and beat vigorously until smooth.
Stir the mixture over a gentle heat, scraping down the sides of the bowl every few mins, until thick and creamy - approx 9-10 mins. (It actually took 15 mins or so, because I wasnt sure if it was ready) Immediately pour into warm sterilized jars and seal. Use within 4 weeks, once opened keep in fridge.
From the River Cottage Preserves Book.
Makes approx 5 jars of various sizes.
450g Bramley apples, peeled cored and chopped.
Finely grated zest and juice of 2 unwaxed lemons (you need 100ml juice, which i found, rather annoyingly is 2 1/2 lemons!)
125g butter
450g granulated sugar
4-5 large eggs, well beaten (200ml needed, I used mediums & needed 4)
Put chopped apples in pan with 100ml water and zest. cook gently until soft and fluffy, then either beat to a puree or rub through sieve.
put butter, sugar, lemon juice, & apple puree in double boiler, or heatproof bowl over pan of boiling water. As soon as butter has metled and mix is hot & glossy, pour in eggs through a sieve, and whisk with a balloon whisk. If the puree is too hot, the egg will split, one way to guard against this is to take the temerature with a sugar thermometer - it should be no higher than 55-60oc. (I just used my clean finger) If the curd does split, take it off the heat and beat vigorously until smooth.
Stir the mixture over a gentle heat, scraping down the sides of the bowl every few mins, until thick and creamy - approx 9-10 mins. (It actually took 15 mins or so, because I wasnt sure if it was ready) Immediately pour into warm sterilized jars and seal. Use within 4 weeks, once opened keep in fridge.
From the River Cottage Preserves Book.
Loads of Bramleys and loads of eggs though!
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