peach curd

Ingredients

• Servings: 48
• 3 fresh peaches, halved and pitted
• 4 cups sugar
• 2 eggs
• 4 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon rose water (optional)
• 3/4 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• blend peach halves in a blender until smooth; transfer to a large bowl.
• beat sugar, eggs, egg yolks, lemon juice, and rose water into peach puree until incorporated.
• 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.
• sterilize jars and lids in boiling water for at least 5 minutes. pack peach curd into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into the boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool dark area.