Sparsholt apple curd

    2 hours 10 min

    An apple curd inspired by Hampshire Fare Food Festival 2013. Perfect with buttermilk scones and with a flavour reminiscent of apple crumble.


    Hampshire, England, UK
    20 people made this

    Makes: 4 jars apple curd

    • 400g Bramley apples, peeled and cored
    • zest and juice of 2 lemons
    • 225g unsalted butter, chopped
    • 375g unrefined sugar
    • 4 eggs, whisked

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. In a preserving pan, cook the apples until they are soft and then mash them to a fine paste. Add the zest and juice of the lemons and mix well. Remove from the heat and add the butter. Once melted add the sugar.
    2. Once sugar has dissolved, whisk in the eggs. Whisk continuously for about 30 minutes on a low heat.
    3. When you feel the curd thickening, test for its setting point by placing a small amount on a chilled plate.
    4. Transfer to sterilised jars and seal.


    Should keep up to 3 months in the fridge.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

    See it on my blog

    Read more about me on my website

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I live by sparsholt  -  17 Dec 2015


    Thanks NakedJam for sharing this recipe. I've made lemon curd several times but have never thought of making apple curd. It's delicious and easy to make. Will definitely make it again to use some more of the glut of apples.  -  18 Oct 2013