Does anyone have a recipe for passionfruit curd that includes canning instructions? Or a thought on if/how to make this?
Due to its high acid content, I would think it's perfectly fine to can curd the same way that you can jam—with a hot water bath. You can find lots of instructions for this method online. Maybe also get confirmation from a trustworthy source that it's safe to can curd, just to be safe...
Nigella Lawson has a great recipe in the Domestic Godess Cookbook. You can find the recipe at www. Nigella.com.
Chris is a trusted source on General Cooking
The Nigella Lawson recipe says to keep it in the refrigerator, and since it includes eggs, I'd think it's not quite as safe and easy as canning jams.
The info I've seen on canning lemon curd does say that it's okay in a water bath, no need for pressure canning, but keep the jars small, and don't anticipate a long shelf life. Look for color changes or separation, and plan to eat it up in a couple of months.
But passionfruit? I'm not sure. Here's a link to a University of Georgia publication on lemon and lime curd. http://www.uga.edu/nchfp...
Please enter a valid email address.
Well played. You deserve a cookie.
These beans live up to their name
The longest bean you'll ever see.
A haiku for you.
It's officially Fall!
Trick or treat.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.