- 3 Grower’s Selection Ready To Eat Peaches, destoned and chopped
- Juice ½ lemon
- 300g caster sugar
- 2 large eggs, plus 4 large egg yolks
- 150g unsalted butter, cubed
To sterilise jars, preheat oven to 140C/120C Fan/Gas 1. Wash 3 standard jam jars in hot, soapy water and rinse. Remove any rubber seals then heat in the oven for 30 mins.
Blitz the peaches and lemon juice in a processor until smooth. Blend in the sugar, eggs and yolks.
Melt the butter in a pan then whisk in the peach mixture. Heat on low for 30 mins, stirring with a wooden spoon – work the spoon over the bottom and corners of the pan to stop the mixture sticking. The curd is ready when it has thickened enough to coat the back of a spoon.
Pour into the sterilised jars, seal, then store in the fridge for up to 2 weeks.