I think I have already told you zillions of time how much I love Jamie Oliver and his books, tv programs and, last but not least, his Jamie Magazine. Into the Christmas issue, next to the D.I.Y Cookie Jar, the was this delicious Clementine Curd. It was love at first sight: the colour, the holiday feeling, the jolly character… I had to make it!
I suggest you Jamie Magazine, if you are not a subscriber yet, as it is as fresh, easy and immediate as Jamie is. Pictures are as amazing as ever: I love the simplicity, rustic and homely dishes and plates, spices and salt here and there… ah! I promise! He is not paying me to say that! 😉
- 6 clementines
- 2 lemons
- 350 g caster sugar
- 4 beaten eggs
- 2 beaten yolks
- 100 g of unsalted butter, diced
- Grate the fruit zest and squeeze the juice into a saucepan with the sugar, eggs and yolks, and mix to combine.
- Add the butter and place over a very low heat. Cook, constantly stirring - you don't want your eggs to scrumble! - until the curd is thick and coats the back of the spoon.
- Pour into sterilised jars, seal and refrigerate. Use within two weeks.
It is delicious spread onto toasted slices of bread or a cheesecake, or even onto butter cookies… but remember that the best use od a curd is to lick your fingers after you have cleaned the jar!