MOST PEOPLE THINK THAT CITRUS CURDS BELONG to the world of high teas and clotted cream. However, if you’ve never tasted freshly cooked curd, you’re missing out on one of the more delicious moments in life. It has an impossibly smooth texture that is set off by the pucker of the citrus.
When you make a batch of citrus curd, make sure that you use the best eggs and butter you can afford. I like to search out free-range eggs that have naturally bright orange yolks, as their color will help to enhance the vivid hue of the finished curd. It should be as sunny as possible.
You’ll notice that these curd recipes makes just a single pint (500 ml). Because this isn’t a preserve that needs to boil for an extended period to reduce, as long as you have a large enough double boiler, you can double and even triple the recipe. However, do note that when canning this one, it is recommended that you opt for either 4- or 8-ounce (125 or 250 ml) jars. The smaller jars allow the heat to penetrate fully throughout the jars during processing and ensure a safer final product. What’s more, you shouldn’t make more than you can eat or give away in the span of a couple months; these have a shelf life of no more than 3 to 4 months.
Conserves are on the other side of the preserve spectrum from curds. They are jams that have been enriched by the addition of dried fruit, nuts, coconut, or liquors. They tend to be a bit less sweet than your average jam and have a more varied texture, thanks to the addition of the bits of nuts or dried fruit spread throughout.
I find that conserves make excellent gifts, because they are different from the standard preserves that are easily bought at grocery stores and gourmet markets.