Peach Curd

This sweet peach curd is a variation of lemon curd with the addition of rose water. It makes a delightful topping for warm scones or toast.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 99 Calories

Ingredients

• 2 eggs
• 1 tablespoon lemon juice
• 4 cups white sugar
• 4 egg yolks
• 1 teaspoon rose water
• 3 fresh peaches, halved and pitted
• 0.75 cup butter

Recipe Instructions

Step 1

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Step 2

Blend peach halves in a blender until smooth. Transfer peach purée to a large bowl. Beat in sugar, eggs, egg yolks, lemon juice, and rose water until incorporated.

Step 3

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.

Step 4

While the curd is thickening, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.

Step 5

Pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 6

Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.