Orange and summer savory curd

Orange and summer savory curd

By
From
The Herb & Flower Cookbook
Makes
400 ml
Cooking time
15 mins

This recipe was originally created by the great food writer Sybil Kapoor. Her simple idea to take the classic lemon curd and reinvent it with oranges was pure genius. I’ve adapted it by adding herbs and some lime juice, both of which give it a more piquant tang. It makes for a very indulgent breakfast smothered over crusty white bread, spooned into Greek yoghurt or over porridge. On bread, I like to use a butter that is slightly salted for a rich contrast to the sweetness of the jam.

Ingredients

Quantity Ingredient
4 egg yolks
2 small oranges, zested and juiced
2 limes, juiced
225g caster sugar
115g butter
2 sprigs summer savory, leaves only

Method

  1. Preheat the oven to 140°C. Wash an empty jam jar in hot soapy water, rinse it out and place it in the oven to sterilise whilst it dries.
  2. Meanwhile, put all the ingredients into a saucepan and cook over a medium heat, stirring regularly, for 15 minutes. Pour the mixture into the jar – it will look quite runny but don’t worry, it will set as it cools – and cover it with a waxed disk of paper (i never have any professional ones to hand, so i just cut a circle from baking paper).
  3. Once the jam has cooled, screw the top on firmly. It will keep in the fridge for a couple of weeks once opened.

Substitute the summer savory with...

  • Rosemary, thyme or lemon thyme.
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