This blackberry curd is creamy, smooth, sets beautifully and is made with simply blackberries, sugar, butter and eggs.
With its beautifully fresh blackberry flavour, you could use this blackberry curd in all sorts of ways.
At breakfast, it's wonderful spread on toast or swirled into porridge. Or if you fancy some baking, why not include this blackberry curd in your cheesecakes, pies and tarts?
You could even use it to bake a twist on lemon meringue pie!
To make this blackberry curd, you'll press blackberry through a sieve to release the delicious, inky juice.
You'll then add butter and sugar to the blackberry juice and heat until dissolved before adding beaten eggs and heating until thick and gorgeous. That's really all there is to it and it's so, so worthwhile.
Here's the full recipe for my blackberry curd. Enjoy!
Ingredients
- 400 g (2½ cups) blackberries
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 100 g (7 tbsp) salted butter
- 3 medium free range eggs
- 1 medium free range egg yolks
Equipment
- Large heatproof bowl
- 500ml (17 oz) jar sterilised
Instructions
Place the blackberries in a sieve over a clean, heatproof bowl.
Mash the fruit with the back of a wooden spoon until as much juice as possible is released.
Stand the bowl of juice over a pan containing an couple of centimetres (1 inch) of simmering water.
Add the butter and sugar.
Stir gently until everything has dissolved together.
Add the room temperature beaten eggs.
Whisk immediately so that it doesn't scramble.
Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
Transfer to a 500ml (17 oz) jar.
It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.
I hope you enjoy your blackberry curd. Don't forget to send me pics!
Print this blackberry curd recipe
Blackberry Curd Recipe
Ingredients
- 400 g (2½ cups) blackberries
- 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
- 100 g (7 tbsp) salted butter
- 3 medium free range eggs
- 1 medium free range egg yolks
Equipment
- Large heatproof bowl
- 500ml (17 oz) jar sterilised
Instructions
- Place the blackberries in a sieve over a clean, heatproof bowl.
- Mash the fruit with the back of a wooden spoon until as much juice as possible is released.
- Stand the bowl of juice over a pan containing an couple of centimetres (1 inch) of simmering water.
- Add the butter and sugar. Stir gently until everything has dissolved together.
- Add the room temperature beaten eggs and whisk immediately so that it doesn't scramble.
- Continue to heat over the pan, whisking regularly until it has thickened enough to leave a trail if you run your finger over the back of the spoon.
- Transfer to a 500ml (17 oz) jar.
- It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.
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