Seville Orange Curd


5 Seville Oranges

200g sugar

100g unsalted butter

3 free range eggs and 1 yolk

How to make:

Make sure you have sterilized jars – this recipe fills 2 medium sized jars. Wash them thoroughly and then place in the oven at 140 C for 10 minutes.

Juice all of the oranges and the zest of 3 and place in a heatproof bowl (e.g. Pyrex) that can sit over one of your saucepans, with the butter and the sugar. 

Sit the bowl over the saucepan of gently simmering water and stir gently until the butter melts. Ensure that the bowl is not touching the water. 

In another bowl mix the eggs and yolk together well with a fork and then take the juice off the heat, and slowly whisk the eggs in making sure it is really well mixed. 

Then, put the pan back on the simmering heat and cook it, stirring constantly with a wooden spoon. After 10-13 minutes it should be thick enough to coat the back of a spoon. It will thicken further when cool.

Take off the heat and pour into your jars while still warm and seal the lids tightly. When cold place in the fridge. 

Should last at least 2 weeks in the fridge. 

Eat on buttered toast!


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