About this recipe:This delightful apple curd recipe has been in the family for years. Every year we seek out the last of the fallen autumn apples in our Hampshire orchard and use them to make this glorious apple curd. Use tart apples from mature trees if possible as this will give an enhanced flavour. Enjoy on toast, muffins or even in tarts and pies.
In a saucepan over a medium heat, combine the sliced apples, water and lemon juice and simmer gently for about 45 minutes until the apples are soft. Remove from the heat.
Purée the apples with a hand held liquidiser and then push through a sieve in to a clean saucepan. Mix in the sugar, eggs, butter and ginger and cook and stir gently over a low heat until the mixture thickens, but do not allow to boil.
Transfer to sterile jars and cover immediately. Allow to set overnight undisturbed in the fridge.
Apple curd should be made in small batches and should be eaten when it is at its best which is within a few days of being made. Keep in the fridge when not in use.