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Peach Curd
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delightful rose-infused peach curd, perfect for topping scones or toast.
Ingredients:
  • 3 fresh peaches, halved and pitted
  • 4 cups white sugar
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water
  • 0.75 cup butter
Instructions:
  • Puree peach halves in a blender until velvety smooth. Pour the peach puree into a spacious bowl. Whisk in sugar, eggs, egg yolks, lemon juice, and fragrant rose water until well combined.
  • Gently melt butter in a double boiler over simmering water. Stir in peach mixture and cook, stirring constantly, until the curd thickens, about 5 to 10 minutes.
  • Check canning jars for cracks and rings for rust. Discard any defective ones. Then, place them in simmering water for at least 5 minutes. Clean new, unused lids and rings in warm soapy water.
  • Fill hot, sterilized jars with peach curd, leaving a 1/4 inch space at the top. Remove air bubbles by running a clean knife or spatula around the insides. Wipe rims with a moist paper towel to clean any residue. Seal tightly with lids and screw rings.
  • Fill a large stockpot halfway with water and bring it to a boil with a rack placed at the bottom. Lower jars into the boiling water, at least 2 inches apart, using a holder. Make sure to cover the jars with at least 1 inch of additional boiling water. Cover the pot, bring it back to a rolling boil, and process for 10 minutes.
  • Place the jars on a cloth-covered or wood surface, spaced several inches apart, until they cool down. Press the center of each lid to check for a tight seal. Remove the rings, then store the jars in a cool, dark place.

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