Hi Melli! Sorry to hear about the foamy mixture. It sounds like the slurry may have been added too quickly or at too high of a temperature. For best results, try adding the cornstarch slurry gradually and over low heat while stirring continuously. This will help the mixture thicken without becoming foamy. I hope that helps for next time!

Hi Melanie! You can store the apple curd in an airtight container in the refrigerator for up to two weeks. If you’d like to keep it longer, it freezes well for up to three months. Enjoy!

Hi Hilary, unfortunately using a water bath canning method for apple curd isn’t recommended due to safety concerns. The eggs and butter in the recipe make it unsuitable for this type of preservation. It’s best to store the apple curd in the refrigerator or freeze it for longer storage.

Absolutely! You can definitely use less sugar in the apple curd recipe to suit your taste preferences. Starting with 3/4 cup of sugar, as you do for your lemon curd, is a great idea. Keep in mind that reducing the sugar may slightly affect the sweetness and texture of the curd, but it should still turn out delicious. Feel free to adjust the sweetness by tasting as you go. Enjoy your homemade apple curd!