If you love luscious, tangy, and sweet spreads that brighten your day, then this Fresh Plum Curd Recipe is going to become your new obsession. Imagine a velvety smooth curd bursting with the vibrant flavor of ripe plums, perfectly balanced between sweet and tart, and just thick enough to spread generously on toast or swirl into desserts. This curd is not only stunningly delicious but also incredibly easy to make, giving you a fresh way to enjoy a seasonal favorite with every spoonful. Let me walk you through how to transform simple ingredients into this delightful fresh plum curd that will easily become a staple in your kitchen.

Ingredients You’ll Need

With just a handful of fresh and essential ingredients, this Fresh Plum Curd Recipe shines through its simplicity and freshness. Each component plays a key role in the texture, flavor, or color, making the curd irresistibly balanced and creamy.

Fresh plums (12): The star of the show, providing natural sweetness, vibrant color, and that beautiful tang.
Unsalted butter (1/2 cup, softened): Adds richness and smoothness to the curd’s texture.
Eggs (2 whole): Help to thicken the curd and create a luscious finish.
Egg yolks (2): Increase richness and contribute to the silky texture.
White sugar (1/4 cup): Balances the tartness of the plums with gentle sweetness.
Pinch of salt: Enhances all the flavors, ensuring nothing gets lost on your palate.
Plum juice (1/4 cup): Adds depth and intensifies the plum flavor, making the curd even more vibrant.

How to Make Fresh Plum Curd Recipe

Step 1: Cook and Soften the Plums

Start by placing the fresh plums in a pot and add enough water to cover them completely. Bring the water to a boil, then reduce the heat and simmer gently for about 5 to 10 minutes. You’ll know they’re ready when the skins start to crack and peel away, revealing the luscious fruit inside. This step softens the plums, making them perfect for blending into your curd.

Step 2: Separate the Plum Flesh

Remove the plums from the hot water and let them cool for 10 to 15 minutes while keeping the simmering water going—it becomes your plum juice! Once cool enough to handle, peel off the skins and remove the pits. Then, toss the plum flesh into a blender to puree it until smooth. If you spot any bits of pit, pressing the puree through a sieve will save the day for a smooth final product.

Step 3: Blend All Ingredients

Add the softened butter, whole eggs, egg yolks, sugar, salt, and plum juice into the blender with the plum puree. Blend everything together for about 30 seconds until fully combined. This creates a consistent base for the curd with that perfect blend of sweet and tangy flavors.

Step 4: Cook and Thicken the Curd

Pour the blended mixture into a medium pot and place it over low to medium heat. Whisk constantly to prevent curdling or sticking, and keep a close eye as you gently heat the mixture. Just before it reaches a boil, reduce the heat to low. Continue whisking steadily for around 10 minutes, until the curd thickens and you notice visible drag lines forming when you stir.

Step 5: Cool and Store

Once thickened, pour the plum curd into a bowl and place cling wrap directly on the surface. This prevents a skin from forming as it cools. Refrigerate the curd until cool, then transfer to an airtight container. Your homemade fresh plum curd will keep beautifully in the fridge for 3 to 5 days, ready for whenever you want that burst of summer fruitiness!

How to Serve Fresh Plum Curd Recipe

Garnishes

When serving your Plum Curd, consider topping dishes with fresh mint leaves, a sprinkle of toasted almonds, or a dusting of powdered sugar. These simple garnishes add visual appeal and a touch of contrasting texture to complement the smoothness of the curd.

Side Dishes

This curd pairs wonderfully with warm, crusty breads, flaky croissants, or buttery scones. It also shines when spooned over vanilla yogurt, mixed into oatmeal, or dolloped on pancakes, making any breakfast feel like a special occasion.

Creative Ways to Present

Think beyond just spreading! Swirl the Fresh Plum Curd Recipe into cheesecake batter before baking, use it as a filling for layer cakes, or fill thumbprint cookies for a delightful surprise in every bite. Its versatility means you can get creative in both sweet and savory dishes.

Make Ahead and Storage

Storing Leftovers

After enjoying your Fresh Plum Curd Recipe, store any leftovers in a clean, airtight container in the refrigerator. It will keep its vibrant flavor and silky texture for up to 5 days, making it easy to enjoy multiple times throughout the week.

Freezing

If you want to keep the plum curd longer, you can freeze it in an airtight container. When properly frozen, it can last up to 3 months. Just thaw it gently in the fridge overnight to preserve its creamy consistency and fresh flavor.

Reheating

When you’re ready to use frozen plum curd or simply want to warm it for a dessert, gently reheat it over low heat while stirring constantly. Avoid boiling as it might change the texture. Once warmed through, it’s ready for spreading or mixing into your favorite recipes.

FAQs

Can I use frozen plums for this recipe?

Absolutely! Frozen plums work well and can be cooked down just like fresh ones. Just thaw and drain any excess water before starting to keep the curd thick and flavorful.

What if I don’t have plum juice? Can I substitute it?

If you don’t have enough plum juice from cooking the plums, you can use a small amount of water or a mild fruit juice like apple or white grape to maintain the liquid balance.

Is this plum curd safe for children?

The recipe contains eggs, but since it’s cooked thoroughly while whisking to thicken, it is generally safe for children. If you have concerns, you can seek pasteurized eggs as an option.

Can I use less sugar or a sugar substitute?

Yes, you can adjust the sugar to taste or experiment with natural sweeteners like honey or maple syrup. Just remember that sugar also affects the consistency, so balance is key.

How long does homemade plum curd last in the fridge?

Stored properly in an airtight container, the Fresh Plum Curd Recipe will remain fresh and delicious for about 3 to 5 days. Always check for any signs of spoilage before use.

Final Thoughts

This Fresh Plum Curd Recipe is a true gem for anyone who loves vibrant, fresh flavors packed into a luscious spread. Whether you’re enjoying it on toast, baking it into desserts, or simply spooning it straight from the jar, it’s bound to brighten your kitchen and your taste buds. Give it a try, and I promise you’ll find yourself reaching for it again and again when those gorgeous plums are in season!

Fresh Plum Curd Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 70 reviews

Author: Elina
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 4 – 5 servings 1x
Category: Spread
Method: Stovetop
Cuisine: American

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Description

This Homemade Fresh Plum Curd is a sweet and tangy spread made from fresh plums, butter, eggs, and a hint of sugar. It’s luscious, thick, and perfect for spreading on toast, scones, or using as a filling in desserts.

Ingredients

Scale

Fruits

12 fresh plums

Curd Base

1/2 cup (125 grams) unsalted butter, softened
2 eggs
2 egg yolks
1/4 cup white sugar
Pinch of salt
1/4 cup plum juice

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Instructions

Cook Plums: Place plums in a medium to large pot and cover completely with water. Bring the water to a boil, then reduce heat to a simmer and cook for 5-10 minutes until the plum skin is cracking and loosening.
Simmer Plum Liquid: Remove plums from the pot but continue simmering the cooking liquid for 10-15 minutes while the plums cool.
Prepare Plum Puree: Once cooled, remove the skins and pits from the plums. Place the plum flesh in a blender and blend until smooth. If any pits remain, strain the puree through a sieve for a smooth texture.
Combine Ingredients: Add softened butter, eggs, egg yolks, sugar, salt, and plum juice to the blender with the plum puree and blend for 30 seconds until fully combined.
Cook Plum Curd: Pour the mixture into a medium pot and heat over low to medium heat. Whisk constantly and reduce heat to low just before boiling to avoid curdling. Continue whisking for about 10 minutes until thickened with visible drag lines.
Cool and Store: Transfer the plum curd to a bowl and press cling wrap directly onto its surface to prevent a skin from forming. Refrigerate to cool and store in an airtight container for 3 to 5 days.

Notes

Be careful to not overheat the curd to prevent scrambling the eggs.
Using fresh plums ensures the best flavor and texture.
The plum juice can be obtained by straining the simmered plum liquid or freshly extracted if available.
Blend the curd well to ensure smooth texture without lumps.
Store plum curd refrigerated and consume within 5 days for best taste and safety.