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Blackberry Curd Recipe
This blackberry curd is creamy, smooth, sets beautifully and is made with simply blackberries, sugar, butter and eggs.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
British
Diet:
Gluten Free, Vegetarian
Servings:
30
servings
Author:
Emily Leary
Equipment
Weighing scales
Large heatproof bowl
Sieve
Wooden spoon
Saucepan
Whisk
500ml (17 oz) jar
sterilised
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
Metric
-
Ounces
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:
64
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
28
mg
|
Potassium:
29
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
144
IU
|
Vitamin C:
3
mg
|
Calcium:
8
mg
|
Iron:
1
mg
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