Lemon & Bramley Curd

Method

Step One
Gather all your ingredients.

Step Two
Place the chopped apples and cloves into a pan with 50ml of water.

Step Three
Zest the lemon into the apples. Cook gently until the apples become soft and fluffy. Remove the cloves, then either beat the mixture into a purée with a wooden spoon or pass it through a nylon sieve, discarding the cloves.

Step Four
Add the butter, sugar, lemon juice, and apple purée to a double boiler or heatproof bowl over a pan of simmering water. Once the butter melts and the mixture becomes glossy, pour in the eggs through a sieve and whisk with a balloon whisk. Stir constantly over gentle heat, scraping the sides of the bowl every few minutes, until the mixture thickens and becomes creamy (about 9–10 minutes).

Step Five
Once thickened, pour the mixture immediately into warm, sterilised jars and seal.

Step Six
Share with friends or keep it for yourself! Use within 3 months, and store in the fridge once opened.