Crab Apple & Vanilla Curd

Makes 900g (2lb)

  • 1 vanilla pod
  • 600g (1lb 5oz) crab apples, halved, or cooking apples cut roughly into chunks
  • 115g (4oz) butter, preferably unsalted, cut into cubes
  • 450g (1lb) caster sugar
  • 3 large eggs plus 2 egg yolks, beaten
  1. Split the vanilla pod lengthways and place it with the apples in a pan, adding 1 tablespoon water. Simmer gently until the apples are soft, stirring occasionally to be sure the fruit doesn’t catch on the bottom of the pan. Remove it from the heat and leave to cool.
  2. Remove the vanilla pod, then purée the apples by pressing them through the fine disc of a food mill or a sieve, collecting the resulting purée in a bowl. Scrape the seeds from the vanilla pod pieces with a sharp knife and add them to the apples along with the pod. Add the other ingredients, pouring the egg through a sieve.
  3. Place the bowl over a pan of simmering water (or use a double boiler) and heat gently, stirring all the time until everything is blended and the curd begins to thicken and coats the back of the spoon. This stage should take about 20–30 minutes.
  4. Remove the vanilla pod pieces. Pour the hot curd into small, hot, sterilised jars and seal.


100 Jams, Jellies, Preserves & Pickles by Gloria Nicol is published by CICO Books at £12.99, paperback, and available from all good bookshops or call 01256-302699 quoting GLR6CK to purchase a copy at the special price of £10.99 including free p&p. Visit