apple curd

apple curd


1 kilo bramley apples cut up into pieces, only stalk removed (trust me!)
150g sugar
120ml oil
approx 3 tbsps water to stop the apples burning as they puree


Put apple, water and sugar into a pan and cook gently until apples have softened and you have a very mushy puree.

Allow to cool to hand hot or cooler, and then pour into liquidiser/blender.

Blitz this for a few mins while gently incorporating the oil.

All the skins, pips and core should become part of the finished product, but if your processor isn’t up to it, you may need to sieve it.

If you do, still eat the skins as they are great for fibre!

Pour into sterilised jars, seal and store in the fridge for up to a month.

Make once in the month- allow 27g per person per meal.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 207
protein (g)- 5
fat (g)-4
sat fat (g)- 0
carb (g)- 38
5 a day portions- 0
fibre (g)- 2
salt (g)- 0
calcium (mg)- 1
iron (mg)- 0

The salt value excludes any you have added yourself, as each family's tastes will differ.