The flavour of this super easy Plum Curd is mind blowing! And of course the colour is stunning too. There is no standing and stirring for ages and my quick method makes split curds and curdled egg a thing of the past. So grab some plums and give this tasty treat a try, I promise you won't regret it!
Remove the stone and chop 200g Fresh Plums. You do want this weight to be after they have been destoned. You do not need to peel the plums.
Add the chopped plums to a medium saucepan along with 2 tbsp Water. Cook the plums over a medium heat until the pieces are soft enough to easily squash with a spatula – around 5 minutes.
Add 50g Salted Butterand 90g Sugar to the plums.
Continue to stir over the heat until the sugar and butter have melted – around 1 to 2 minutes.
Pour the mixture into a large jug or blender jug ready to puree.
Use a stick blender or regular blender to puree the plum mixture until it is as smooth as possible.
Add 2 Eggs and blend again until everything is incorporated.
Strain the mixture back into the saucepan. This will remove the remaining pieces of plum skin.
Stir the mix over the heat until it has thickened. You can raise the heat a little at the beginning to get the heat up. And you can continue to adjust the heat so that the mixture is no hotter than a very light simmer. If you are underconfident, keep the heat low – it will just take longer to thicken. Keep stirring and make sure to keep scraping along the bottom of the pan. Do not walk away or take your eyes of the pan.
The curd is ready once it coats the back of a spoon or spatula. This should take no more than 8 to 10 minutes. You will know it is ready when it stops getting any thicker.
Take the curd off the heat and pour into jars or storage containers.
Notes
If for some annoying reason your curd decides to break/split during the thickening process, you can simply blend it again before storing and it will come back together as a smooth curd.