blackberry curd

A quick and easy homemade curd using wild blackberries. This beautiful purple curd is a fun unconventional spread, perfect for an afternoon tea, to use in desserts or just spread on some toast!

Blackberry Curd

oz blackberries (wild blackberries, black raspberries

sugar (or caster sugar)

lemon juice (or juice of one whole (small/medium) lemon)

egg yolks (from large eggs, at room temperature)

egg (whole, at room temperature)

unsalted butter

Start off by adding you blackberries to a medium saucepan together with your lemon juice and sugar.

Place this over a medium high heat and cook, stirring occasionally until the sugar has dissolved and the berries have broken down. Continue cooking until the mixture boils.

Once boiled, remove the pan from the heat and strain the mixture through a sieve to remove the pulp. Return the liquid to the saucepan, but keep off the heat.

In a small bowl whisk together the eggs, then slowly add these to the saucepan (while off the heat), whisking the juices continuously.

Return the saucepan to a medium high heat, whisking regularly while it thickens. This normally takes about 15 minutes until the curd coats the back of a spoon.

Remove from the heat and add the butter, whisking through to melt.

Pour the curd into a heatproof bowl, jar or other container to cool completely. This will continue to thicken a bit as it cools, so you should expect it to still be pourable at this stage rather than spreadable.

This Homemade Blackberry Curd recipe is silky-smooth and incredibly delicious. Using fresh or frozen blackberries it&#039;s so quick and easy to make.

Homemade Blackberry Curd

blackberries

egg yolks (from large eggs)

g caster sugar ((½ cup / 3.5 ounces))

lemon juice ((notes 1))

Heat the blackberries in the microwave for 1-2 minutes, then blend to a puree in a blender.

Push the puree through a strainer until you have ¾ cup. Discard any seeds and pulp left behind.

In a small / medium heavy-based saucepan, heat the puree over low-medium heat until simmering. Stirring quite regularly, let it simmer and reduce until you have just over ⅓ cup of reduced puree. It will be very thick by this point. (notes 2)

In this order so the eggs don&#039;t scramble: Add the lemon juice and sugar to the puree in the saucepan and whisk to combine. Now add the egg and egg yolks and immediately whisk until full combined.

Switch to a spatula and heat over low heat, stirring to dissolve the sugar completely.

As soon as the sugar has dissolved, start stirring in the butter 2-3 cubes at a time waiting for them to completely melt in before adding the next.

After about 5-6 minutes all your butter will be added and the mixture will be thick enough to thickly coat the back of a spoon - run your finger through it and if the line holds, the curd is ready. If not, continue to heat and stir until thicker.

Strain into a bowl to remove any stray seeds, lumps or bits of egg that might have scrambled. Cover with plastic wrap and cool in the fridge until cold.

Have you tried adding some freeze dried strawberry powder? It adds a good boost of flavor to many of our sauces &amp; baked goods!

This blackberry curd gives us another good use of our abundant harvests of blackberries!
TY for sharing your great recipes with us.

Delicious alternative to common lemon curd.  Trying it with other fruits as well and just adapting the recipe to make different purees.  This stuff is adictive on yogurt, cottage cheese and tons of other things.

The recipe jumps about the whole time making it difficult to follow. However, the curd tastes delicious and is easy to make, although takes a bit of time and effort, but well worth it 

The curd turned out perfect.  It wasn't difficult or as messy as i thought .  i used the curd as an ingredient in a berry trifle.  WOW

Do you think it would be thick enough to use as a muffin filling, or would it leak out too much? I've made similar ones with store bought lemon curd which was quite thick and solid. It looks completely delicious so I'm hoping it will work out.

This recipe came out perfectly for me! I got to the point where I had reduced the puree, when I suddenly had to leave my cooking.. for a couple hours! When I went back, I was able to just pick up where the recipe said, leaving the stove on medium low heat. It came out perfectly. Thank you for a stellar recipe - I will definitely be using this again. So easy!

Smooth and creamy curd made with fresh or frozen berries, great for filling, and topping desserts.

Blackberry Curd | Fresh or Frozen

Cups blackberries ((300 grams))

Lemon juice ((60 milliliters))

lemon zest

Large Egg yolks

Cup Sugar ((150 grams))

Cup Unsalted butter

Process the blackberries in a food processor into a smooth puree.

Run the puree through a sieve, discard the seeds, and measure 3/4 cup of blackberry juice.

Add the lemon juice and zest to the blackberries and mix to incorporate.

Mix the egg yolks and sugar together, then pour it into a medium-sized saucepan and add the berry juice.

Cook over medium-low heat while constantly stirring until the mixture has thickened.To check if the curd is ready, dip a spoon in it, then run your finger at the back of the spoon. If the mixture stays and does not fill the line, it is ready.

Add the butter and stir until melted, then run the curd through a sieve over a clean bowl.

Allow it to cool at room temperature for about an hour, then refrigerate in an airtight container for up to five days.

Top 3 blackberry curd recipes from across the web

The most viewed blackberry curd recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blackberry Curd

Homemade Blackberry Curd

Blackberry Curd | Fresh or Frozen

Top 3 blackberry curd recipes from across the web

The most viewed blackberry curd recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackberry Curd

Homemade Blackberry Curd

Blackberry Curd | Fresh or Frozen

The most viewed blackberry curd recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine