Last weekend I made some clementine curd. I hadn't really planned it, I just felt like making something - anything - that I could use myself or give as a present. You probably all know lemon or lime curd, but I thought I'd try something a little different and this came out quite nice. Sweet with a strong clementine taste and quite tangy. If you want to give it a go, here's how I did it:
225g caster sugar
juice of 2 lemons
zest and juice of 3 clementines
4 large egg yolks - beaten
Sterilise 2 jam jars by washing them with soapy water, rinsing and drying them in the oven at 140C. Put all your ingredients in a saucepan over a low heat. Continuously stir until the butter has melted and the mix is coating the back of the spoon which will take at least 15 minutes. Pour straight into the warm jars and cover immediately with some cling film to prevent a "skin" from forming. When cooled down, take off the cling film, cover with the jar top, decorate and keep in the fridge for up to three weeks.
It's that simple. Wishing you all a good start to the new week.