I’ve said it many times: I’m a big fan of Jamie Oliver—his books, TV shows and especially Jamie Magazine. In the Christmas issue, alongside the D.I.Y Cookie Jar, I spotted a beautiful Clementine Curd that I simply had to try. It was love at first sight: the vivid colour, the festive feel and the cheerful personality of the recipe made it irresistible.
If you don’t subscribe yet, I recommend Jamie Magazine. It’s as fresh, straightforward and approachable as Jamie himself. The photography is lovely: simple, rustic and homely scenes with spices and salt casually scattered about. No, I’m not being paid to say that—it’s just genuine enthusiasm.
Jamie Oliver’s Clementine Curd
Jamie Magazine
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Ingredients
- 6 clementines
- 2 lemons
- 350 g caster sugar
- 4 beaten eggs
- 2 beaten yolks
- 100 g unsalted butter, diced
Instructions
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Grate the zest from the clementines and lemons, then squeeze the juice. Combine the juice and zest in a saucepan with the sugar, the beaten eggs and the extra yolks, stirring until the mixture is smooth.
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Add the diced butter and set the pan over very low heat. Cook gently, stirring constantly, so the eggs don’t scramble. Continue until the curd thickens enough to coat the back of a spoon.
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Pour the hot curd into sterilised jars, seal them while warm and refrigerate. Use within two weeks for the best flavour and freshness.
This curd is wonderful spread on toasted bread, swirled into cheesecake, or spooned onto butter cookies. And of course, one of the simplest pleasures is to lick your fingers after you’ve scraped the jar clean.