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  • Sarah L Samuels

Satsuma Curd

Updated: Dec 6, 2022


I had a lot of satsumas to use up this week and one of the things I made was this delicious satsuma curd.


It is so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake.


It is pretty easy to make and really worth the effort.




Jump to recipe


To make the satsuma curd you need to start by zesting the satsumas into a large heatproof bowl.



Next juice the satsumas and add into the zest.



The jars and lids then need to be placed in the oven to sterilise while the curd is cooking.


Pre-heat the oven to 140C/120C fan/gas mark 1.


Wash the jars in hot soapy water then rinse well. Place the jars and lids on a baking sheet face down and put them in the oven while making the curd.



Then add into the juice and zest the cubed butter and the sugar and place over a pan of boiling water making sure the bowl does not touch the water.



Keep mixing until all the butter and sugar dissolved. Take off the heat and whisk the eggs into the mixture.



Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.



Once it coats the back of the spoon take off the heat and take the jars out of the oven.


Fill each jar to the top and put the tops on tight.



Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.



Satsuma Curd


Sarah's servings: 2 x 190ml Jars

Sarah's skill: Medium


Ingredients:


60g Unsalted cubed butter

180g Granulated Sugar

4 Satsumas (Zest and Juice)

3 Large Egg yolks

1 Large Whole Egg


Method:


  1. Zest and juice the satsumas into a large heatproof bowl.

  2. The jars and lids (2 x 190ml jars) then need to be placed in the oven to sterilise while the satsuma curd is cooking.

  3. Heat the oven to 140C/120C fan

  4. Wash the jars in hot soapy water then rinse well. Place the jars on a baking sheet face down and put them in the oven while making the curd.

  5. Cut the butter into cubes and add to the satsuma juice and zest.

  6. Next add the sugar and place over a pan of boiling water.

  7. Keep mixing until all the butter and sugar has dissolved.

  8. Take off the heat and whisk the eggs into the mixture.

  9. Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.

  10. Once it coats the back of the spoon take off the heat and take the jars out of the oven.

  11. Fill each jar to the top and put the tops on tight.

  12. Leave to cool before labelling and then place them in the fridge. In the fridge they will last a few weeks.






Sarah’s extra slice......


This recipe makes about 2 x 190ml jars but can easily be doubled to make more.


A good zester / grater will make a lot of difference. I use this one in a lot of my recipes.




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