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Home » Fruit Curds » Homemade Apricot and Almond Curd

Homemade Apricot and Almond Curd

Author: Karon Grieve Published : August 2014

Recipe
apricot and almond curd
apricot and almond curd pin image

Apricots and almonds are a great combination. Now turn them into this amazing homemade apricot and almond curd and you have the ultimate toast topper for breakfast or a luxurious topping for ice-cream too.

apricot and almond curd in tiny jar with spoon in front and apricot at side

 homemade apricot and almond curd

Apricots mean sunshine and summer. I love apricots, their colour alone does it for me. Not quite orange, not quite pink, not even peach – just apricot, unique.

Once I can tear myself away from admiring their colour and the lovely soft texture of the skin and bite into the sweet juicy flesh I am instantly transported to sunnier places. I am back in the Greek islands and eating these delicious fruits every morning for breakfast. They are summer sunshine to me.

close up of curd in jar

Although I love my apricot jam and always have a jar in the larder I do like to make this simple apricot and almond curd as a little treat now and then.

Curds don’t keep as well as jams, in fact you have to use them up within a couple of weeks, but honestly folks that is no hardship at all, in fact I think you will be pushing your luck to think this will still be in the jar after a few days!

You want to use good quality fresh apricots for this recipe, the dried variety won’t give you the same results. Make sure they are free from blemishes as bruising really ruins the taste of the fruit.

apricot halves and whole fruit

Homemade Apricot and Almond Curd

Ingredients;

  • 300g/11 oz fresh apricots
  • 2 eggs
  • zest and juice of 1 lemon
  • 50g/2 oz unsalted butter
  • 225g/8 oz caster sugar (superfine)
  • 1/4 tsp almond essence

apricot and almond curd by larderlove

How to make Apricot and almond Curd;

  • Cut the apricots into quarters and cook them (including the skins and stones as they add an almondy flavour) in just 2 tbsp of water until they are tender. This should only take about 5 minutes.
  • Strain the apricots through a sieve pressing through with a wooden spoon. Discard the stones and skin that are left in the sieve.
  • Place a glass bowl over a pan of bubbling water but make sure that the water does not touch the base of the bowl.
  • Beat the egg and add it to the bowl along with the lemon juice, sugar and apricots and almond essence, stir well.
  • Add the butter to the bowl and use a whisk to keep the mixture moving all the time.
  • Keep whisking for 15-20 minutes until the curd has thickened and coats the back of a spoon.
  • Carefully pour into sterilised jars. The curd will firm up a little more as it cools in the jars.
  • Pop on the lids and store in the fridge. Use within 2 weeks.

This recipe makes 2 small jars.

curd in jar with spoon in front

Uses for homemade Apricot and Almond Curd

On toast for breakfast or with croissants too

Stirred into Greek yogurt or swirled through ice-cream

As a filling for sponge cakes or tarts

Slathered on a scone with cream on top

Stirred into cream cheese with sugar as a cake frosting

apricot and almond curd by larderlove

Can you make curd in a microwave?

Yes you can. Melt the butter in microwave for 30 seconds. Follow recipe as before then stir the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.

How to make Apricot curd in an Aga.

Place all the ingredients (apart from the eggs) into a large ovenproof jug and cover, pop this in the simmering oven for 30 minutes.

Remove from oven, whisk in the eggs then return to simmering oven (covered) for 1-2 hours.

How long does homemade curd keep?

Curds aren’t really preserves at all in the true sense of the word. While they sit alongside jams and jelly in the supermarket they don’t have the same shelf life when made at home.

Store this curd in the fridge in sealed jars for up to 2 months. However, once the jar is opened it must be used up within 2 weeks. It tastes so delicious mine never lasts long anyway!

Can you freeze homemade curd? Yes you can. Just spoon it into freezer-proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.

New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.

Just check out these handy articles to get you heading in the right direction fast;

How to make great jam and marmalade

How to make cool curds

How to make great jelly

How to make chutney and relish

How to sterilise jars and bottles

Sticky situations – troubleshooting your preserves

Different types of preserves

My favourite preserving kit

larder links

You can make curds out of any juicy fruit. From lemons and limes to oranges, pineapple and cherries. Here are some of my favourite fruit curd recipes.

lovely Lemon Curd

Rhubard & Ginger Curd

Cherry Curd

Cranberry Curd

Lemon & Ginger Curd

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
apricot and almond curd by larderlove

Apricot and Almond Curd

Karon Grieve
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course preserves
Cuisine British
Calories 1530 kcal

Ingredients
 

  • 300 g fresh apricots
  • 2 eggs
  • 1 lemon juice and zest
  • 50 g unsalted butter
  • 225 g caster sugar superfine
  • 1/4 tsp almond essence
Metric – US Customary

Instructions
 

  • Cut the apricots into quarters and cook them (including the skins and stones as they add an almondy flavour) in just 2 tbsp of water until they are tender. This should only take about 5 minutes.
  • Strain the apricotes through a sieve pressing through with a wooden spoon. Disscard the stones and skin that are left in the sieve.
  • Place a glass bowl over a pan of bubbling water but make sure that the water does not touch the base of the bowl.
  • Beat the egg and add it to the bowl along with the lemon juice, sugar and apricots and almond essence, stir well.
  • Add the butter to the bowl and use a whisk to keep the mixture moving all the time.
  • Keep whisking for 15-20 minutes until the curd has thickened and coats the back of a spoon.
  • Carefully pour into sterilised jars. The curd will firm up a little more as it cools in the jars.
  • Pop on the lids and store in the fridge. Use within 2 weeks.
  • This recipe makes 2 small jars.

Notes

calories shown are for full amount of apricot and almond curd

Nutrition

Calories: 1530kcalCarbohydrates: 269gProtein: 17gFat: 50gSaturated Fat: 29gTrans Fat: 2gCholesterol: 435mgSodium: 138mgPotassium: 1064mgFiber: 9gSugar: 255gVitamin A: 7526IUVitamin C: 87mgCalcium: 131mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Fruit Curds, Summer

« Easy Spicy Mango and Peach Chutney
Super Easy Summer Fruits Relish/Chutney »

Comments

  1. Patti S. says

    August 26, 2014 at 12:08 am

    This sounds really good, Karon. You always develop such wonderful treats. How have you been and how has your summer been going? Hope things are going well for you.
    Patti xoxo

    Reply
    • Karon Grieve says

      September 1, 2014 at 8:44 am

      Hi Patti
      Thanks for the nice comment. All well this end. Developing a new blog due to launch soon, so will let you know about that. Idgy back at school already, summer is over!
      K x

      Reply
  2. Alison Gordon says

    July 16, 2023 at 5:04 pm

    Is this able to be canned?

    Reply
    • Karon Grieve says

      July 17, 2023 at 9:26 am

      Hi Alison
      We don’t tend to do canning here in the UK.
      K

      Reply
  3. Karen says

    July 17, 2023 at 1:21 am

    5 stars
    I’ve made this several times. It’s a wonderful way to use up apricots and it makes a lovely curd. My granddaughter has started making it as well, as she feels it is very versatile. Thanks for the recipe.

    Reply
    • Karon Grieve says

      July 17, 2023 at 9:24 am

      Hi Karen
      So glad you like this recipe so much and even better that your granddaughter is now making it.
      Thanks for taking the time to let me know.
      K

      Reply
5 from 1 vote

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