Raspberry and Rose Curd

Three open jars of homemade raspberry rose curd.

5 from 1 vote

Homemade raspberry and rose curd is a sweet, zingy fruit curd made with fresh raspberries and a hint of rose. It's smooth, vibrant and thoroughly delicious. Spread it on toast or scones, swirl it into yoghurt or use it to create delicious cakes and desserts.

Prep Time20

Cook Time20

Total Time40

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

Cuisine: British

Keyword: fruit curd, raspberries, rose

Servings: jars

Calories: 423kcal

Author: Choclette @ Tin and Thyme

Equipment

Ingredients

200 g raspberries can also use frozen
petals from one deep scented rose or 3 drops rose extract or 1 tsp rose water
150 g golden granulated sugar or golden caster sugar
1 organic lemon
2 large eggs (I used duck eggs)
60 g unsalted butter cubed

Metric - US Customary

Instructions

Mash the raspberries and rose petals as thoroughly as possible. A stick or jug blender is the best way to do this.
200 g raspberries, petals from one deep scented rose
Pass the purée through a sieve to remove any seeds. Place the sieve directly over a small to medium sized saucepan to catch the purée.
Add the sugar to the pan, grate in the lemon zest then squeeze in the juice.
150 g golden granulated sugar, 1 organic lemon
Stir until the sugar has dissolved, then whisk in the eggs until the mix is completely smooth.
2 large 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 fifteen minutes or until the mixture is thick enough to coat the back of a spoon. 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 three 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 three 113ml (4oz) jars. 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.

Of course you don't have to add rose to make a perfectly delicious raspberry curd. Just leave it out.

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