Peach curd. If you've never had it...you're missing out. Big time!
When it comes to peach jam/jelly/chutney/salsa etc....peach curd is my favorite of the peach "products." It's not can-able but it freezes nicely.
1 cup peach puree - peel, chop, and food process the peaches until smooth
1/2 cup sugar
1 tablespoon + 1 teaspoon lemon juice (fresh or bottled)
4 egg yolks
1 whole egg
4 tablespoons butter, cut into each tablespoon
You need to set up a double boiler type situation. I only have a small double boiler so I use a medium size pot and a stove safe bowl that fits perfectly in the pot.
Fill pot with a little water and bring it to a boil and then back it down to a simmer. Mean while add peach puree, lemon juice, sugar, and eggs to the bowl. Place inside the pot and begin whisking. And whisking some more. You'll need to whisk for about 8-10 minutes until the curd starts to thicken. Usually set a timer, whisk with one hand, and play on my phone with the other to pass the time faster.
Remove from the heat and whisk in butter one tablespoon at a time.