Rating: 4.55 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a variation on lemon curd, but made with peaches. We love it with scones or spread on toast or pound cake.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
48
Yield:
48 servings
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend peach halves in a blender until smooth; transfer to a large bowl.

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  • 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

99 calories; protein 0.5g; carbohydrates 17.1g; fat 3.5g; cholesterol 32.4mg; sodium 24.3mg. Full Nutrition
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