Blackberry curd

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

Equipment

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!

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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.

Video

Nutrition

Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 28mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 144IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

* 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!

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