This sweet peach curd is a variation of lemon curd with the addition of rose water. It makes a delightful topping spread on warm scones or toast.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
99 Calories
Recipe Instructions
Step 1
Melt butter in the top of a double boiler over simmering water. Stir peach mixture into melted butter and cook, stirring constantly, until curd has thickened, 5 to 10 minutes.
Step 2
Meanwhile, inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
Step 3
Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until 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.
Step 4
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 boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Step 5
Blend peaches 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 6
Pack peach curd into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
