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Blackberry Curd
A quick and easy homemade curd using wild blackberries. This beautiful purple curd is a fun unconventional spread, perfect for an afternoon tea, to use in desserts or just spread on some toast!
Prep Time
5 mins
Cook Time
30 mins
Additional Time
2 hrs
Servings:
16
tablespoon
Calories:
42 kcal
Course:
Condiments
Cuisine:
American, British
Ingredients
- 8 oz blackberry wild blackberries, black raspberries or store bought varieties (fresh or frozen) - see note
- ¼ cup granulated sugar or caster sugar
- 1 tablespoon lemon juice or juice of one whole (small/medium) lemon
- 2 egg from large eggs, at room temperature, yolk
- 1 egg whole, at room temperature, large
- 2 tablespoon butter unsalted
Instructions
- Start off by adding you blackberries to a medium saucepan together with your lemon juice and sugar.
- Place this over a medium high heat and cook, stirring occasionally until the sugar has dissolved and the berries have broken down. Continue cooking until the mixture boils.
- Once boiled, remove the pan from the heat and strain the mixture through a sieve to remove the pulp. Return the liquid to the saucepan, but keep off the heat.
- In a small bowl whisk together the eggs, then slowly add these to the saucepan (while off the heat), whisking the juices continuously.
- Return the saucepan to a medium high heat, whisking regularly while it thickens. This normally takes about 15 minutes until the curd coats the back of a spoon.
- Remove from the heat and add the butter, whisking through to melt.
- Pour the curd into a heatproof bowl, jar or other container to cool completely. This will continue to thicken a bit as it cools, so you should expect it to still be pourable at this stage rather than spreadable.
Cup of Yum
Notes
- Note on blackberries:
- If using frozen blackberries, these should either be defrosted first or be aware that the timings here will need to be extended as it will take longer for the berries to cook down.
- Best results will be with small ripe fruits - if underripe, the berries may not release as much juice. Similarly if using large berries, you may wish to cut these in half before cooking as this will help encourage them to break down and release their juices.
Nutrition Information
Calories
42kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
38mg
(13%)
Sodium
5mg
(0%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
121IU
(2%)
Vitamin C
3mg
(3%)
Calcium
9mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16 tablespoon
Amount Per Serving
Calories 42
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 5mg | 0% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.