Blackberry Curd (Easy Homemade Recipe)

Open jar of homemade blackberry curd with blackberry and borage flower on top.

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Blackberry Curd (Easy Homemade Recipe)

Blackberry curd is something you just can't buy, so it's well worth making your own. Juicy seasonal blackberries or frozen ones, make a sumptuous fruit curd with an intense fruity flavour. It's simple to make, just puree the fruit, strain out the seeds for a smooth texture and cook over a gentle heat with sugar, lemon juice and whole eggs. It keeps for a few weeks in the fridge and is excellent spread on crumpets, toast and scones.

Prep Time20

Cook Time20

Total Time40

Course: Dips, Spreads & Sauces, Jams, Chutneys etc

Cuisine: British

Keyword: blackberries, fruit curd

Servings: tbsp

Calories: 38kcal

Author: Choclette @ Tin and Thyme

Equipment

Ingredients

300 g blackberries can also use frozen
120 g golden granulated sugar or golden caster sugar
½ lemon juiced
3 eggs
60 g unsalted butter cubed

Metric - US Customary

Instructions

Mash the blackberries up as thoroughly as possible to make a purée. A stick or jug blender is the best way to do this.
300 g blackberries
Pass the mash through a sieve to remove any seeds and press hard with a metal spoon to extract as much of the juice and flesh as possible. Place the sieve directly over a small to medium sized saucepan to catch the resulting purée.
Add the sugar to the pan then squeeze in the lemon juice.
120 g golden granulated sugar, ½ lemon
Stir until the sugar has dissolved, then whisk in the eggs, one by one, until the mix is completely smooth. A balloon whisk is ideal for this.
3 eggs
Stirring all the while, place over a medium heat until you can start to see steam rising up. Lower the heat to medium low (I use 3 out of a possible 9), then cook for about ten to fifteen minutes or until the mixture is thick enough to coat the back of a spoon. If you run your finger down the spoon, it should leave an obvious trail. You don't need to stir all of the time, but stir regularly to ensure the mixture remains smooth and that the eggs aren't cooking on the bottom of the pan.
Once thickened, take the bowl off the heat, add the butter, one cube at a time, and stir until melted and thoroughly combined.
60 g unsalted butter
Pour into clean sterilised jars. The curd will thicken as it cools. Seal, allow to cool fully then store in the fridge for up to a month.

Notes

Makes four 113ml (4oz) jars which is approximately 32 tablespoonfuls. I like to use small jars, so that once opened, I can finish the curd whilst it remains fresh. However, it’s fine to use larger jars if you prefer.

Once opened, eat within three days.

If you scramble bits of the egg by mistake, strain through a sieve before adding the butter.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition