I made my first batch of Ginger Curd just before Easter for birthday presents and Easter gifts. I really love ginger, as does my mother, and we first discovered it in curd form in the Farndon Fields farm shop it proved to be quite addictive. Ginger works particularly well as a curd, sharp and creamy with sweet stem ginger crunch, I decided to have a go at home with some delicious results, the last few weeks have been all about homemade granola or toasted sourdough topped with lashings of ginger curd for breakfast! Curd is a delightfully low maintenance preserve to make, no need for jam thermometers or giant pans, it tells you when its ready by changing consistency and if stored in the fridge can last for a few months. I’ve adapted a lemon curd recipe here, swapping almost all the the lemon for ginger. Curd can be made with a variety of flavours and i’m planning to try some more out soon. Strawberry, lime and chocolate are all on my to do list!
To Make ginger curd you will need:
- 3 250ml capacity jam jars and lids
- silicone paper circles, cut to the size of the mouth of the jam jars
- fresh ginger- the piece I used was 140g
- the juice of 2 lemons
- 90g castor sugar
- 2 whole eggs and 2 egg yolks
- 75g unsalted butter
- 30g stem ginger chopped into small cubes about 5mm square
- I cook curd over a bain-marie so use a large heatproof bowl that sits snugly into the mouth of a sucepan filled with about an inch of water.
To begin: roughly peel the ginger and place into a food processor or hand blender. Add the juice from both the lemons and blend these ingredients to a pulp. Strain the pulp through a fine sieve so you are left with just the juce, this should measure roughly 100ml. Place the juice into the heatproof bowl along with the sugar, whole eggs and egg yolks and place the bowl onto the saucepan. Transfer to the hob and heat gently, whisking all the ingredients together.
cooking: Curd can be cooked in a saucepan over direct heat but this requires continuous stirring and full attention as overheating can result in the curd splitting. As I get easily distracted I find this bain-marie method a little safer as the curd can be left to its own devices with occasional stirring. The curd thickens as it cooks and is ready when it is thick enough to coat the back of a spoon. This takes around 20 to 25 minutes. Once thickened turn off the heat and stir in the butter so you have a silky smooth mixture, lastly stir through the steam ginger.
Ginger curd is best stored in glass jam jars. To prepare the jars thoroughly wash them and their lids in hot soapy water. Rinse clean and place the jars on a baking tray. Transfer the tray into a pre-heated oven for 5-10 minutes until the jars are dry.
To finish: Decant the curd into a measuring jug and pour straight into the prepared jars while they are still hot. Place a silicone paper circle onto the top of the curd to create a seal and then screw the lid tightly onto the jar.
Adding the curd to the jar whilst both are still hot creates an airtight vacuum, sealing the curd as it cools preventing any bacterial contamination that could lead to mould. Leave the jars to cool completely- We left ours overnight.