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Blackberry Curd

450g blackberries
3-4 tblsp water
275g caster sugar
3 eggs, beaten
70g unsalted butter

Make a puree first by putting the blackberries in a saucepan with the water, bringing to the boil, then reducing to a simmer for 10-15 mins.

Pass through a nylon sieve - draining initially, then forcing the fruit pulp through until it's dry and exhausted. Discard the pulp and put the puree (I got 350ml) in the top of a double boiler, or in a pyrex bowl over a saucepan of simmering water if that's what you have.

Add the caster sugar, stirring to melt and slowly whisk in the beaten eggs.
Add the unsalted butter and stir whilst that melts too.

Keep the curd on the heat whilst you continue to stir. Eventually it will thicken, although this may take upwards of 25 minutes.
Once it drops, as opposed to dribbles, from the stirring implement and the curd leaves a trail on its surface, it is there.
Decant into two jam jars, cool and then store in the fridge for up to 3 weeks.