Monday, 20 July 2020

More preserves... Lime & Ginger Butter

So having made Rosella jam, a childhood favourite for many (and now our daughter too). I thought I would revisit some jams or preserves from my own childhood. 
Now, I do not remember having homemade lemon curd, as a child. But it was certainly one of my favourites.  I first looked up the recipe for lemon curd (or lemon butter as they call it here in Queensland) and was pleasantly surprised to find out how simple it was to make.

So whilst we didn't have a supply of lemons to use, I thought I'd investigate using some of our limes. As here they make a number of curds or fruit butters- mango, passionfruit as well as lemon. So why not limes?
Then I found a recipe for lime and ginger curd!
This makes a 400g jar. However it will only last 7-10 days in the fridge (so best not too make too much in one go anyway. Unless your going to give it away.
For lime and ginger butter/curd you will need
2 tbsp fresh ginger, peeled and grated (I used some jar stuff)
40ml water
1 lime juiced and grated rind
60g unsalted butter
100g caster sugar
3 eggs
Place ginger and water into a cup and stir.
Use a fine strainer and a spoon to push the juice through, collecting it into a small bowl/container. (Ginger pulp can be saved and used for something else requiring fresh ginger)
Add ginger juice and remaining ingredients to a blender, or our case my Bellini/ thermo-cheap (mix 20 sec / speed 3)
If using a thermo or similar cook 10 mins / 80°C / speed 2. Scrape down. Cook a further 1 min / 80°C / speed 2
If not, transfer to pan on low-med heat and stir slowly for 10-15 mins, once the mixture thickens and smooths removed from the heat.
Transfer to sterile jar or container. Curd will thicken some more once refrigerated.
Eat within approx 7-10 days.

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