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
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.
