Easy Apple Curd Recipe with Cinnamon

5 from 1 vote

Easy Apple Curd Recipe with Cinnamon

This quick and easy homemade apple curd recipe is a deliciously sweet fruit spread made with a touch of cinnamon, fresh apples, sugar, eggs, and butter.

It's smooth and creamy texture is perfect for a variety of meals such as on your morning toast, pancakes, pastry fillings, desserts or handmade gifts.

Prep Time10

Cook Time35

Total Time45

Course: Condiment

Cuisine: American, british

Keyword: apple curd, apple sauce, curd, fruit curd, toffee apple sauce

Servings: 300g jars (10.5oz)

Calories: 746kcal

Author: Vikkie Lee

Equipment

Ingredients

6 large Apples 900g (2lb), peeled, cored and finely diced
2 tablespoon Water
70 g Granulated sugar (⅓ Cup of coarse white sugar)
105 g Soft brown sugar (½ cup packed)
40 ml Lemon Juice (3 tbsp)
2 large Eggs Whole eggs - no separating
100 g Butter (7 tbsp)
¾ teaspoon Cinnamon

Instructions

In a large saucepan with lid, add the lemon juice and water. Then toss in 1 diced apple at a time to coat well. and cover and cook over low to medium heat for 15-20 minutes until soft and mushy.
Take off the heat and blend to an apple puree until smooth with either a food processor or stick blender.
By hand: if you don't have a blender, mash with a potato masher and pass through a mesh sieve.
Stir in the diced butter until melted and leave to cool for 10-15 minutes.
Meanwhile, add the eggs, sugars and ground cinnamon in a large bowl that's heatproof and big enough to securely rest on top of a pan of boiling water.
Whisk until smooth.
Add 1 inch of boiling water to the saucepan (or enough so it doesn't touch the bottom of the heat proof bowl).
Then slowly stir in the apple sauce mixture.
Cook over a low gentle heat while continuously stirring for 15 minutes until thickened and it coats the back of a spoon.
Spoon into sterilised jars or containers and screw the lids on allow to cool before storing or serving.

Video

Notes

For best results, heat your fruit curds in a double boiler which is a pan with a small amount of water in it, with a bowl of the mix resting above. The cooking time is longer, but it cooks much gentler

Be patient while gently cooking the apple mixture, otherwise your delicious spread may curdle and produce a grainy texture

Constantly whisk the curd while cooking to prevent the eggs from curdling

To test whether the curd is cooked, dip a spoon in and if it coats the back, it's ready to ladle into sterilised jars

To prevent your sticky sweet toffee apple sauce from spoiling, take the time to sterilise glass jars before filling. You can also sterilise jars in an Instant Pot

Don't overcook the curd. Overcooking the curd will make it tough and grainy. The curd is ready when it has thickened and coats the back of a spoon.

For a sweeter taste, use pink sweet apples. For a tart apple flavour, use green apples

If the curd starts to curdle, add a dash of cold water and stir. You may need to blend again

Nutrition