Easy Blackberry Curd
User Reviews
4.7
Easy Blackberry Curd
Description
This blackberry curd starts by gently simmering blackberries with freshly squeezed lemon juice to soften and concentrate their flavor. The softened berries are strained to remove seeds, yielding a smooth puree. Butter and sugar are then melted together on low heat, creating a rich base. Beaten eggs are slowly whisked into the warm mixture while continuing to cook gently, thickening the curd to a consistency that coats the back of a spoon without scrambling.
The curd is poured hot into sterilized jars to cool and set, resulting in a smooth, tangy, and sweet fruit spread. It is best stored in the refrigerator and used within two weeks. The curd’s balance of lemon brightness and blackberry sweetness makes it a versatile addition to breakfast or baking.
Sterilizing jars and lids properly is important for safe storage. Washing in hot soapy water and heating in the oven ensures the jars are ready for preserving the curd. This careful preparation helps maintain freshness and texture over storage time.
Ingredients
- 275 g blackberry I used frozen
- 1 tbsp lemon juice freshly squeezed
- 200 g granulated sugar
- 55 g butter cubed, unsalted
- 2 egg beaten
Instructions
- Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
- Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
- Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
- Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
- Pour into 2 hot, sterilised 250 ml jars.
- Once cool, store in the fridge and use within 2 weeks.
Notes
- Sterilize 250 ml jars by washing hot soapy water or dishwash, then filling with boiling water and placing in a 140°C oven for 20 minutes; keep them warm until filling.
- Wash lids with boiling water and let drain before sealing the jars.
User Reviews
Overall Rating
4.7
You'll Also Love
