The Preserver's Year

thriftlady_2

I've made lemon curd in a slow cooker very succesfully. One of the things I think SCs do well, and I don't say that very often. If your gooseberry curd is made the same way ie eggs, butter, sugar and fruit then go for it;)

ellemm

thriftlady wrote: »

I've made lemon curd in a slow cooker very succesfully. One of the things I think SCs do well, and I don't say that very often. If your gooseberry curd is made the same way ie eggs, butter, sugar and fruit then go for it;)

Hi thriftlady, how long should the lemon curd be cooked?

I have made some recently the conventional way and it turned out very well - thanks to the inspiration on this thread!

I am also confused as to how long Lemon Curd will store for as have read conflicting information in various places.

thriftlady_2

Sorry, Ellemm, I made it some years ago from a recipe book I no longer own. I can't remember how long it was cooked for I'm afraid. Maybe someone else knows?

ellemm

Thanks anyway thriftlady, will keep researching!

ALIBOBSY

When do Damson ripen? Now I am not walking to school and back each weekday I can't keep an eye on the Damson and pear trees I was watching on the village green. Just wondering when I need to check them.
Seen a few blackberries are ready already here.
ali x

RAS

pears could be August to spring, depending on the variety.

Damsons, you will be walking back to school before they are ripe.

kings981

I may be wrong, but I though damsons you had to wait for the first frosts - or is that sloes?

Not yet any how.

floss2

kings981 wrote: »

I may be wrong, but I though damsons you had to wait for the first frosts - or is that sloes?

Not yet any how.

Sloes are reputed to be better after the first frost, but I've picked them in late August / early September & made them into scrummy Sloe Gin - hic!

thriftlady_2

I think the frost thing is to do with the tough skins splitting so that the juice flows more readily into your gin. This is why recipes often advise you the p r i c k each fruit with a needle before using. A quicker way is to simulate a frost by putting them in the freezer overnight;)

Patchwork_Quilt

Slow cooker lemon curd - 3hours on high in a 2 pt dish

Preheat on high

4 oz butter
1 lb sugar
4 eggs, beaten
Juice and rind of 4 lemons

Melt butter and stir in juice, rind and sugar. Stir until dissolved. Allow to cool 5 mins
Stir in beaten eggs and keep stirring until homogenous
Put into 2 pt basin and cover with foil
Put in slow cooker and pour in boiling water half way up bowl
Put on lid and cook 3 hrs but check after 2. Should be very thick
Sterilise jars before ladling in. Put into warm jars

Orange curd can be made in the same way

Makes 2 - 3 jars