PEACH CURD
This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake.
Provided by ScottFamily
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 48
Number Of Ingredients 7
Steps:
- Blend peach halves in a blender until smooth; transfer to a large bowl.
- Beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
- Melt butter in the top of a double boiler over simmering water; stir peach mixture into melted butter, stirring constantly, until curd is thickened, 5 to 10 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 17.1 g, Cholesterol 32.4 mg, Fat 3.5 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 24.3 mg, Sugar 17.1 g
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