Homemade Peach Curd Recipe

Ingredients

• 3 fresh peaches, halved and pitted
• 4 cups white sugar
• 2 eggs eggs
• 4 egg yolks
• 1 tablespoon lemon juice
• 1 teaspoon rose water
• 0.75 cup butter

Instructions

1. Blend peaches in a blender until completely smooth. Transfer the peach purée to a large bowl and combine with sugar, eggs, egg yolks, lemon juice, and rose water until well mixed.
2. Melt butter in the top of a double boiler over simmering water. Stir in the peach purée mixture. Cook, stirring continuously, until the curd thickens to your desired consistency, approximately 5 to 10 minutes.
3. Check your canning jars for any cracks and inspect the rings for rust, discarding any damaged ones. Submerge the jars in simmering water for at least 5 minutes to sterilize them. Wash new, unused lids and rings in warm, soapy water.
4. Carefully pack the peach curd into the hot, sterilized jars, leaving about ¼ inch of space at the top. Use a clean knife or a thin spatula to gently release any trapped air bubbles inside the jars. Clean the rims with a damp paper towel to remove any residue. Secure the lids and tighten the rings.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars, ensuring they are 2 inches apart, using a jar holder. Add more boiling water if needed to cover the jars by at least 1 inch. Return to a rolling boil, cover the pot, and process for 10 minutes.
6. Remove the jars from the stockpot and place them on a cloth-covered or wooden surface, spacing them several inches apart, until they cool completely. Gently press the center of each lid to confirm it doesn't move, indicating a proper seal. Remove the rings for storage and store the jars in a cool, dark place.

Nutrition

• Calories: 99 kcal
• Fat Content: 4 g
• Sugar Content: 17 g
• Sodium Content: 24 mg
• Protein Content: 1 g
• Cholesterol Content: 32 mg
• Carbohydrate Content: 17 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g