This luscious apple spread is a favorite in our home all year. We spread it on just about everything we eat. This tasty apple curd recipe eliminates the need for a double boiler or pressure cooker, making it more convenient than other apple curd recipes.

Apple Curd

Have you ever tasted curd made from apples? Apple curd is another flavorful spread that may be used in place of lemon curd, which is perhaps more well-known among the general public. This great adaptable spread is really affordable, especially if you have an abundance of apples in the fall when you can use them to make this spread.

It goes wonderfully with breakfast, whether on bread, toast, pancakes, Croffle, in a sandwich, or stirred into porridge; nevertheless, it also has a wide variety of other uses.

You can also use it to enhance this Italian lemon ricotta cake. 

Ingredients you’ll need

Apples: I chose the Gala variety for flavor, but you may use whichever apples you have. A strong-tasting apple will provide better results, but you may also utilize garden windfalls or other apple deals you can get at this time. Apples with stronger flavors include Honeycrisp, Granny Smith, Pink Lady, and Cox’s Orange Pippin.

Sugar: You can use regular granulated sugar or caster sugar for this recipe. 

Butter – I recommend using salted butter in this recipe.

Eggs: I always go for organic and free-range eggs, especially when making desserts.

Lemon – Jarred lemon juice works well for this. The amount is equal to the juice of a typical lemon.

How to make Apple Curd

Step 1: In a large bowl or saucepan, mix the lemon juice and water. The apples will cook more quickly and uniformly in a large saucepan, and the mixture will cool off more rapidly after being cooked.

Step 2: Place the apples in the water after peeling, coring, and chopping them into pieces of about 1/2 inch.

Step 3: Put the liquid and apples in a saucepan and cook for approximately 20 minutes with the lid on over low to medium heat.

Step 4: Use a potato masher to mash up the apples to accelerate the process. After allowing the mixture to cool for five minutes, strain it through a sieve. In my experience, pushing the mixture through with the back of a big spoon is simpler.

Step 5: Put the mixture back in the pan. Mix the eggs together with a whisk and cut the butter into small pieces. Mix in the apples with the eggs, butter, and sugar. Simmer for 10 minutes while stirring over low heat. This will enable the eggs to solidify the apple curd and dissolve the sugar.

Why You’ll Love This Apple Curd

Flavor – Apple curd can be prepared in one pot and has the flavor of apple pie and caramel. The variety of tastes complements so many different dishes!

Texture – Apple curd has a somewhat thicker consistency than custard or jam, but it is still spreadable.

Ease – This recipe is simple and easy to follow, making it ideal for cooks of all skill levels.

Speed – Making apple curd takes only 30 minutes.

Apple Curd Variations

• To enhance the flavor with a little touch of warmth, you may add cinnamon. Nutmeg can be substituted for cinnamon if you like a more delicate wood taste.
• To give this apple curd an even more lemony flavor, add more lemon juice or zest. It tastes great to combine apple and lemon flavors.
• The curd gains richness and sweetness with the addition of vanilla extract or vanilla bean paste. Use vanilla bean paste for a more potent vanilla taste.

Sterilize Jars Before Making Apple Curd

Sterilizing any jar you use for preserves is crucial since germs may grow there quickly and ruin the contents.

I frequently reuse jam jars and lids for preserves. It is best to avoid using a jar lid that has come into touch with vinegar since the seal is destroyed. By soaking in hot water, outdated labels and adhesives can be removed.

Set the oven temperature to 270 F. Soak the jars and lids with hot soapy water and a good rinse, but don’t let them dry. Put the jars on an oven tray with the lids flat on the tray—15 minutes of heating.

The jars (but not the lids) can also be sterilized in the microwave. Jars should be washed and left damp. Put in the microwave for 40 seconds at maximum power.

Also, any jar, lid, or seal can be sterilized in a dishwasher.

Apple Curd Recipe

Apple curd is created in 30 minutes and is buttery, flavorful, and smooth. It makes a wonderful Holiday gift and is the ideal way to use up extra apples from apple picking in the fall.

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 690 per jar

Ingredients

• 6 apples
• ¼ cup of water
• 1 ½ cups of sugar
• 4 tbsp of lemon juice (or juice from 1 lemon)
• 2 whole eggs + 2 egg yolks
• ½ cup of butter
• 1 tbsp of cornstarch (optional, for additional thickness)
• 2 tbsp of water (for cornstarch slurry, optional)

Instructions:

1. Prepare Apples: Peel, core, and chop the apples into 1/2 inch pieces.
2. Mix Liquids: In a large saucepan, mix the ¼ cup of water and lemon juice.
3. Cook Apples: Add the chopped apples to the saucepan. Cook over low to medium heat with the lid on for about 20 minutes, or until the apples are tender.
4. Mash Apples: Remove from heat and use a potato masher to break up the apples. Let the mixture cool for five minutes, then strain it through a sieve to remove any large chunks. Return the smooth apple mixture to the pot.
5. Prepare Egg Mixture: In a separate bowl, whisk together the 2 whole eggs and 2 egg yolks.
6. Make Cornstarch Slurry (Optional): If using, mix 1 tbsp of cornstarch with 2 tbsp of water in a small bowl until smooth.
7. Combine Ingredients: Cut the butter into small cubes. Add the butter, sugar, and the egg mixture to the apple mixture in the pot. If using the cornstarch slurry, add it now.
8. Cook to Thicken: Cook the mixture over low heat, stirring continuously, for 15 to 20 minutes. The mixture should thicken considerably during this time. Be careful to keep the heat low to avoid scrambling the eggs.
9. Strain and Cool: Once thickened, remove from heat and strain the mixture through a fine-mesh sieve to ensure smoothness.
10. Chill the Curd: Allow the curd to cool to room temperature, then transfer it to the refrigerator to chill. The curd will thicken further as it cools.

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