How to Prepare and Store Grapefruit Curd
Fruit curds are a rich and creamy alternative to jams or jellies, and they are also surprisingly-easy to make prepare. They only require the fruit, as well as a couple of other basic ingredients, and this means that you can make them now as well as during a SHTF situation as long as those other ingredients are available. While you can make a curd out of any citrus, we decided to use grapefruit because it tastes surprisingly-good despite its bitter reputation. Not only that, but grapefruit is such a nutritious, yet underused fruit, and this recipe can be a tasty incentive to eat more of it when it’s available.
1 cup of fresh-squeezed grapefruit juice
5 tablespoons of butter (softened)
2 egg yolks (room temperature)
2 whole eggs (room temperature)
2 tablespoons of fresh grapefruit zest
1 tablespoon of lemon juice
A dash of salt (to taste)
Some people also add a little bit of freshly-grated ginger for a little bit of zest and nutritional boost as well.
The first step is to rinse the grapefruit and zest the skin. Set aside and cut the fruit in half. Squeeze out the juice (don’t worry if a little pulp gets in there) through a colander into a bowl. Set aside the empty fruit halves.
Next, place the juice in a small saucepan and bring it to a low simmer. You want to reduce the volume of juice by around 50% in order to make the juice more concentrated. Keep the heat just high enough to cause the liquid to steam off, but you don’t want it to be hot enough to cook either. Stir continually to prevent scorching, and remove it from heat when finished.
As the juice is cooling, mix together the softened butter and sugar in a bowl and stir until evenly-combined. Slowly add the lemon zest and salt, and stir until mixed. Slowly and carefully pour in the juice while stirring, and stir until the mixture has an even consistency.
Processing the Curd
Next, make a double boiler and pour the mixture in the top pot. Bring the water to a low simmer and stir the curd continually with a spatula for around 10 minutes. It’s important to keep stirring in order to prevent the solids from coagulating or curdling as the curd is being heated and thickens up. You will know when it’s finished when the curd will line the spatula with a coating without completely dripping off.
Allow the curd to cool for a few minutes (it will continue to get thicker) before pouring the curd into your canning jars. This recipe will produce about 1 cup of finished product, so feel free to use different proportions to make more or less. It’s also a good idea to fill the mason jars all the way to the top and wipe down the rims before attaching the lid. Place the curd in a refrigerator and expect it to hold up for a couple of weeks. You can also make it as-needed and enjoy as soon as it cools.
While this isn’t an ideal recipe for long-term storage, you really don’t need to stock up since the ingredients should be readily available anyway. You can also use canned citrus pieces of fresh fruit isn’t available. Try it out for yourself, and feel free to use oranges, lemons or limes, or a combination of all of the above. You will be surprised at how delicious curds can be, and they are also a decent source of protein, vitamins and carbohydrates as well.