Name: Blackberry Curd
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 400 g blackberries; 200 g white caster sugar (superfine sugar); 100 g slightly salted butter; 3 medium free range eggs; 1 medium free range egg yolks

This blackberry curd is creamy, smooth, sets beautifully and is made with simply blackberries, sugar, butter and eggs.

Blackberry curd in a glass jar surrounded by blackberries.

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!

Blackberry curd in a glass jar surrounded by blackberries and a spoon at the top of the jar.

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) slightly salted butter
3 medium free range eggs
1 medium free range egg yolks

Equipment

Weighing scales
Large heatproof bowl
Sieve
Wooden spoon
Saucepan
Whisk
500ml (17 oz) jar sterilised

Instructions

Place the blackberries in a sieve over a clean, heatproof bowl.

a silver sieve holding blackberries over a large clear bowl.

Mash the fruit with the back of a wooden spoon until as much juice as possible is released.

mushed blackberries in a silver sieve over a large clear bowl.

Stand the bowl of juice over a pan containing an couple of centimetres (1 inch) of simmering water.

blackberry juice in a clear bowl over a heateded pan.

Add the butter and sugar.

blackberry juice, butter and sugar in a large clear bowl sat on top of a saucepan.

Stir gently until everything has dissolved together.

blackberry juice mixture in a large clear bowl.

Add the room temperature beaten eggs.

blackberry juice mixture topped with beaten eggs in a large clear bowl.

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.

thickened blackberry juice mixture in a large clear bowl.

Transfer to a 500ml (17 oz) jar.

a silver spoon full of blackberry curd at the top of a jar full of blackberry curd.

It will thicken as it cools and set in the fridge, where you can keep it for up to 2 weeks.

a sealed jar full of blackberry curd surrounded by blackberries.

I hope you enjoy your blackberry curd. Don't forget to send me pics!

Print this blackberry curd recipe

Print Recipe

5 from 1 vote

Blackberry Curd

This blackberry curd is creamy, smooth, sets beautifully and is made with simply blackberries, sugar, butter and eggs.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Gluten Free, Vegetarian

Servings: 30 servings

Author: Emily Leary

Ingredients

400 g (2½ cups) blackberries
200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
100 g (7 tbsp) slightly salted butter
3 medium free range eggs
1 medium free range egg yolks

Equipment

Weighing scales
Large heatproof bowl
Sieve
Wooden spoon
Saucepan
Whisk
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.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Pin this blackberry curd recipe

More blackberry recipes to try

Blackberry Tartlets

With crisp puff pastry bases, crisp apple slices, sweet pastry cream and juicy blackberries, I think they're just about the cutest, tastiest blackberry tartlets you can make!

Get the recipe

Brie and Blackberry Pizza

You’re going to love this brie and blackberry pizza. It’s a perfect marriage of savoury and sweet that will have you reaching for another slice.

Get the recipe

Apple and Blackberry Pie with Puff Pastry

These little puff pastry parcels, filled with apples and blackberries are perfect for an afternoon cooking with kids.

Get the recipe

Apple and Blackberry Pie

There's so much to love about this apple and blackberry pie. The pastry is flaky, sweet and melt in the mouth, the apples are perfectly cooked, juicy, soft but holding their shape, and the blackberries add a splash of colour and a wonderful tang.

Get the recipe