Homemade Plum Curd for Winter Baking & Toasts
This homemade plum curd is a tangy, sweet, thick, and luscious spread perfect for winter baking and toasts. Made with fresh plums, butter, eggs, and a hint of sugar, it delivers a rich and flavorful curd that can be enjoyed as a decadent topping or baking ingredient.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 to 5 servings 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Western
Ingredients
Scale
Plums and Juice
- 12 fresh plums
- 1/4 cup plum juice
Other Ingredients
- 1/2 cup (125 grams) unsalted butter, softened
- 2 eggs
- 2 egg yolks
- 1/4 cup white sugar
- Pinch of salt
Instructions
- Boil Plums: Place plums in a medium to large pot, fill with water until plums are completely covered. Bring to a boil and then reduce to a simmer for 5-10 minutes, until the plum skins crack and start to float off.
- Simmer Plum Juice: Remove plums from the pot and set aside to cool for 10-15 minutes. Continue simmering the remaining liquid to concentrate the plum juice.
- Prepare Plum Flesh: Once cooled, carefully remove the skins and pits from the plums. Place the plum flesh in a blender and puree until smooth. If you detect any pits in the puree, strain it through a sieve to remove them.
- Combine Ingredients: Add softened butter, eggs, egg yolks, sugar, salt, and plum juice to the blender with the plum puree. Blend for about 30 seconds until everything is fully combined.
- Cook Plum Curd: Pour the mixture into a medium pot over low to medium heat. Whisk continuously while heating. Just before the mixture reaches a boil, reduce the heat to low. Continue whisking and cooking for about 10 minutes until the curd thickens and you see visible drag lines from the whisk.
- Cool and Store: Pour the hot plum curd into a bowl and press cling wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool. Store the curd in an airtight container and keep refrigerated for 3 to 5 days.
Notes
- Make sure to whisk continuously during cooking to prevent curd from curdling or sticking to the bottom.
- Use fresh ripe plums for the best flavor and natural sweetness.
- Straining the plum puree ensures a silky smooth texture free from pits.
- Cling wrap pressed on the surface prevents a skin from forming on the curd.
- Use within 3-5 days for optimal freshness and flavor.