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
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.