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  • Sarah L Samuels

Blackberry Curd

Updated: May 8


I love blackberries or brambles as I call them and saw some reduced in my local supermarket. I was going to make jam but then I decided to make curd with them as I had never made blackberry curd and thought the flavour would work well.




Not only is it an amazing colour but it tastes great too. I served mine with delicious apple scones.


It is so versatile you can eat on fresh bread, on a fresh scone, add to biscuits or put it in a delicious cake.


To make the curd you need to start by putting the blackberries in a medium sized pan on a low heat and simmer until very soft.



Remove the seeds from the blackberries by pushing through a sieve into a medium sized heatproof bowl. Discard the seeds.



Heat the oven to 140C/120C fan/gas mark 1

Wash the jars in hot soapy water then rinse well.

Place the jars on a baking sheet face down and put them in the oven while making the curd.




Cut the butter into cubes and add to the blackberry purée . Next add the sugar.



Place over a pan of boiling water.



Keep mixing until all the butter and sugar dissolved.



Take the pan off the heat and mix the eggs into the mixture.




Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.



Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the lids on tight.





Leave to cool before labelling and then place them in the fridge. In the fridge unopened they will last a few weeks.




Blackberry Curd


Sarah's servings: 2 x 190ml Jars

Sarah's skill: Medium


Ingredients:


600g Fresh or Frozen Blackberries

60g Unsalted Cubed Butter

180g Granulated Sugar

3 large Egg yolks

1 large Whole Egg


Method:


  1. Put the blackberries in a medium sized pan on a low heat and simmer until very soft.

  2. Remove the seeds from the blackberries by pushing through a sieve into a medium sized heatproof bowl. Discard the seeds.

  3. Heat the oven to 140C/120C fan/gas mark 1

  4. Wash the jars in hot soapy water then rinse well.

  5. Place the jars on a baking sheet face down and put them in the oven while making the curd.

  6. Cut the butter into cubes and add to the blackberry purée .

  7. Next add the sugar and place over a pan of boiling water.

  8. Keep mixing until all the butter and sugar dissolved.

  9. Take the pan off the heat and whisk the eggs into the mixture.

  10. Put the pan back on the heat and keep stirring until it has slightly thickened and coats the back of the spoon. Can take 10-15 mins.

  11. Once it coats the back of the spoon take off the heat and take the jars out of the oven. Fill each jar to the top and put the lids on tight.

  12. Leave to cool before labelling and then place them in the fridge. In the fridge unopened they will last a few weeks.








Sarah’s extra slice......

This recipe makes about 2 x 190ml jars.


Funnel




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