Lemon and Passion fruit Curd/Strawberry Jam

I love summer and the lovely summer fruits that appear in the shops in abundance. While the prices are quite low I thought I’d make use of the availability and do some Jam and Curd making, preserving the lovely flavours for future use. I thought I’d start by making a lovely fruity Curd using lemons and Passion fruit and then some luscious strawberry jam,both I will be able use use in future bakes.

Lemon and Passion Fruit Curd

A jar of the canary-coloured lemon spread in the fridge is always a delight to behold add the taste of passion fruit and you can take it to another level. It’s  a must for a filling for sandwich cakes, filling choux pastry,spreading on toasted teacakes or crumpets and Great on a baguette or floury white loaf. You can also fill meringues or mix with thick Greek yogurt and crushed meringues or Ameretti biscuits to create an instant dessert.

Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. However, A hint from Nigel Slater is to stir lightly with a whisk to introduce just a little more lightness into the curd, making it slightly less solid and more wobbly. I followed this tip for this particular recipe and it seemed to make a little difference.

Makes 2 small jam jars

zest and juice of 4 unwaxed  lemons

200g sugar

100g butter

3 eggs and 1 egg yolk

3 Passion fruit ( cut in half, empty fruit into a sieve and strain off the juice. If you would prefer to have the seeds show in the Curd do not sieve.)

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn’t touch the water. Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk. Stir in the Passion fruit juice.
Remove from the heat and stir occasionally as it cools. Pour into sterilised jars and seal. It will keep for a couple of weeks in the refrigerator.

Strawberry Jam ( makes 4 jars)

800g Strawberries

1kg Jam sugar ( use this for *Fruits low in pectin like Strawberries to help with the set)

Knob of butter

Crush the strawberries with a potato masher and place them in a saucepan

Add the Jam sugar and heat gently. Stir continuously until,the sugar dissolves but do not allow to boil.

Add the butter and keep stirring, increasing the heat and bringing it to a rolling boil so that it bubbles vigorously.

Boil for  4 minutes then remove from the heat and ladle into warm sterilised jars and cover.

*Fruits low in pectin are Strawberries, raspberries, blackberries, blueberries, cherries, pears, peaches, rhubarb.