Orange Curd
  • 4 sweet oranges
  • 2 sharp oranges - Seville oranges are best
  • 6 eggs
  • 175g (6oz) butter
  • 500g (18oz) castor sugar
  1. Quarter fill a large saucepan with boiling water.
  2. Place on the stove and keep the water boiling gently.
  3. Place a large and heavy jar in the pan of boiling water. A traditional stone jam jar is ideal.
  4. Place the butter in the jar and allow it to melt.
  5. Beat the eggs together in a basin and put on one side.
  6. Grate the rind of the oranges onto a plate and put on one side.
  7. Juice the oranges and put on one side.
  8. When the butter is fully melted, add the sugar to the jar, then the orange rind and juice.
  9. Add the eggs and stir gently but continuously until the mixture thickens. This will take about 20 to 30 minutes.
  10. When stiff, pour the curd into jars and seal them straight away.
Recipe by Jam Recipes at