This is a recipe from a book that I have posted a picture of before (last week) called The National Trust Book of The Country Kitchen Store Cupboard.
This recipe has intrigued me since I got the book, and I’ve been dying to try it ever since. Well, this week I finally got my wish!
450g (1lb) chopped (cubed) pumpkin
450g castor sugar
2 or 3 eggs (depending on size)
The juice of 2 large lemons
Boil the pumpkin until soft and mash til smooth. Beat eggs and add to the pumpkin with the sugar. Juice the lemon (and grate the rind if you want to add it. I didn’t) and add to pumpkin mixture. Stir continuously over a low heat until the curd is thick, and pour in to warm jars.
I didn’t really know exactly how thick ‘thick’ was, so I went by guess work.
This recipe only makes 1 and a 1/2 jam jars of curd, so I made 2 lots, but will probably make more! It has a pumpkin-y texture but a really nice light flavour.
I really like it anyway. =).