So I got a deal on strawberry flats last weekend, which meant I came home with two flats to my name. I already wrote about the strawberry marinara sauce I whipped up with almost half a flat of berries. After chopping and freezing yet another half-flat for mid-winter smoothies, I still had a whole flat to deal with.
I also had a dozen eggs to use up before my trip to Mexico this week.
Perfect solution: strawberry curd. This buttery, eggy cousin of jam is creamy and velvety smooth. Typically made with lemon or lime, a proper curd is perhaps more beloved in Britain than marmite. But in all my canning and preserving books, only one contained a non-citrus fruit curd recipe. It was Gloria Nicol’s raspberry curd recipe out of Fruits of the Earth. I adapted the recipe for strawberries, and came up with this delightfully angelic, almost fluffy, fruit spread that’s perfect on toast or mixed in with some vanilla skyr (Icelandic yogurt).
Yield: About 64 oz (2 L)
- 10 C strawberries, roughly chopped
- 2 C granulated sugar
- 1 C butter
- 8 large eggs
- juice of a small lemon
Cook berries and sugar in a non-reactive pot over medium heat until soft, about 10 minutes. Use potato masher or immersion blender to break up the berries. Let cool to room temperature. Once cooled, add eggs (beaten, then pushed through a sieve), butter (melts easier if cubed), and lemon juice. Return to medium heat*, and stir constantly until thickened**, about 40 minutes***. Ladle into sterilized jars, let cool to room temperature, then store in refrigerator up to 2 months.
* Some folks suggest using a double-boiler here to avoid scorching the curd to the bottom of the pot. But I’ve had better luck getting the curd to thicken and set properly when cooked over direct heat — just stir a lot!
** Aim for the consistency of melted ice cream. Curd should coat a wooden spoon. I also like to test by placing a teaspoonful of curd onto a plate, placing the plate in the freezer for a minute, then tilting the plate to ensure the curd doesn’t drip off the plate. Curd should cling in its form to the plate.
*** Cook time is longer than most curd recipes because I’ve minimized the sugar content. If the taste is not sweet enough for you, add more sugar, which will in turn reduce your cook time.