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!

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Prep Time 5

Cook Time 30

Cooling 2

Course Condiment

Cuisine American, British

Servings tablespoon

Calories 42 kcal

Equipment

medium saucepan something big enough for the ingredients to fit comfortably in with room for stirring
rubber spatula
Sieve
heatproof bowl or measuring jug
whisk
spoon standard soup spoon works best here to test the doneness of the curd
heatproof bowl or jar for storage

Ingredients

8 oz blackberries wild blackberries, black raspberries or store bought varieties (fresh or frozen) - see note
¼ cup granulated sugar or caster sugar
1 tablespoon lemon juice or juice of one whole (small/medium) lemon
2 egg yolks from large eggs, at room temperature
1 large egg whole, at room temperature
2 tablespoon unsalted butter

Instructions

Start off by adding you blackberries to a medium saucepan together with your lemon juice and sugar.
8 oz blackberries, ¼ cup granulated sugar, 1 tablespoon lemon juice
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.
2 egg yolks, 1 large egg
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.
2 tablespoon unsalted butter
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.

Notes

Note on blackberries:

If using frozen blackberries, these should either be defrosted first or be aware that the timings here will need to be extended as it will take longer for the berries to cook down.
Best results will be with small ripe fruits - if underripe, the berries may not release as much juice. Similarly if using large berries, you may wish to cut these in half before cooking as this will help encourage them to break down and release their juices.

Nutrition

Calories: 42kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 38mgSodium: 5mgPotassium: 31mgFiber: 1gSugar: 4gVitamin A: 121IUVitamin C: 3mgCalcium: 9mgIron: 0.2mg