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Easy Blackberry Curd

Easy Blackberry Curd - Fab Food 4 AllIf you’re anything like me, you’ll have a freezer full of blackberries that you foraged for earlier this summer. I realised it was high time I used up my blackberries so I decided to make some Easy Blackberry Curd. Why not a pudding or a pie I hear you cry! Well hubby has never been keen on any berries with a pip so to avoid any upset I thought the blackberry curd was the best solution as not only does it get rid of the pips but it can be used for tea time or incorporated into a dessert. Indeed we had My Golden Pear’s fabulous Lemon Ping Pudding that very night but using my curd and very delicious it was too!

Easy Blackberry Curd - Fab Food 4 All

Before embarking on developing this recipe I took a look on the internet for some inspiration but I have to say that every recipe I found made excessive amounts of curd as well as using the double boiler method which involved about 20 minutes of stirring. Well I’m all for an easy life so I decided to just adapt my Granny’s Quick Lemon Curd recipe keeping a little lemon juice to help with the setting and the ingredients are just whisked together directly n the pan for a minute after adding the egg. The most labour intensive part of this recipe is sieving the cooked blackberries which did take about 10 minutes but I was probably dawdling!

Easy Blackberry Curd - Fab Food 4 All

 

We’d never had Blackberry Curd before but everyone loved it whether it was on a scone or on top of a sponge pudding. If you have some blackberries languishing in your freezer I do hope you try my Easy Blackberry Curd which can be used in so many ways! For some recipe inspiration you might like the following recipes:

Lemon & Elderflower Cupcakes – Fab Food 4 All
Lemon Curd Cupcakes – Coriander Queen
Orange Curd Butterfly Fairy Cakes – Elizabeth’s Kitchen Diary
Blueberry Lemon Cheesecake Pancakes – Kitchen Sanctuary
Clementine Curd Bread & Butter Pudding – Kavey Eats
Rhubarb & Ginger Pavlova – Foodie Quine
Elderflower and Lime Cake – Lovely Appetite
Citrus Chia Seed Muffins with Seville Orange Curd – Farmersgirl Kitchen
Passionfruit Curd Sponge Cake – Tin & Thyme

5.0 from 9 reviews
Easy Blackberry Curd
 
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Cook time
Total time
 
Easy Blackberry Curd, simple to make without using a double boiler or endless stirring, this is the recipe you need for tea time treats and more!
Author:
Recipe type: Snack
Cuisine: British
Serves: 2 small jars
Ingredients
  • 275g blackberries (I used frozen)
  • 1 tbsp lemon juice (freshly squeezed)
  • 200g granulated sugar
  • 55g unsalted butter, cubed
  • 2 eggs, beaten
Instructions
  1. Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
  2. Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
  3. Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
  4. Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
  5. Pour into 2 hot, sterilised 250 ml jars.
  6. Once cool, store in the fridge for up to 2 weeks and eat within 3 days of opening.
Notes
Sterilise 2 x 250 ml jars by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

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Easy Blackberry Curd - Fab Food 4 All

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46 comments

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  1. Angie

    OH MY GOODNESS! I have just made this and licked the empty saucepan after pouring it into jars….it is absolutely gorgeous! Thank you thank you thank you for sharing your lovely recipe

    1. Camilla

      Aaw, thank you so much Angie, so glad you like it:-)

  2. Richard Eldred Hawes

    I have had lemon and orange curd but never blackberry, something I must try

    1. Camilla

      Yes, so many different curd variables:-)

  3. David Giles

    My father disliked seeds as well but loved the taste of blackberries. My mother’s solution was to juice the blackberries, removing the seeds, then she would use the juice (along with sugar and butter) to make blackberry dumplings. Similar to chicken and dumplings, my mom would pinch the dough and drop them into the boiling liquid (do not stir after the dough is added of the dough will become tough and chewy) . Much like a blackberry cobbler but without the seeds. Great spooned over a good vanilla bean ice cream or eaten plain.

    1. Camilla

      They sound intriguing and yummy David, thanks for sharing:-)

  4. Jane Gorton

    Blackberry Curd looks good, I will try some this summer x

    1. Camilla

      Excellent Jane, love foraging for blackberries in the summer:-)

  5. Richard Eldred Hawes

    Looks like something I will have to try and make

    1. Camilla

      Thanks Richard, enjoy:-)

  6. A S,Edinburgh

    That sounds amazing! I’ve never made a berry curd, but it looks like a wonderful alternative to jam.

    1. Camilla

      Thanks, it really is fab and great with cakes and sponge puddings-)

  7. William Gould

    We have a freezer full of home grown blackberries that our friend makes jam with. This looks like a great alternative!

    1. Camilla

      Thanks William, yes my freezer is always full of blackberries too:-)

  8. Heather Haigh

    This looks so good, what a great idea for a curd

    1. Camilla

      Thanks Heather:-)

  9. Sammie

    Ooh this looks utterly scrummy. I adore the colour & taste of blackberries and it’s good to know it can be made with frozen fruit. Pinned.

    1. Camilla

      Thanks Sammie, glad you like it:-)

  10. Kitty

    This looks heavenly! I recently made mango curd but never thought to use berries! YUM!

    1. Camilla

      Thanks Kitty! Ooh that sounds good too:-)

  11. Sarah

    This looks SO good! It’s making me hungry! You could totally make this with some foraged blackberries you collect on an Autumn walk 🙂

    1. Camilla

      Thanks Sarah, yes they’re the only type of blackberries I ever use:-)

  12. All That I'm Eating

    This is such a lovely colour Camilla and a really lovely way to make blackberries last a little bit longer.

    1. Camilla

      Thank you, about to have some on a bagel:-)

  13. Chris @thinlyspread

    Yay! I have a freezer full of blackberries and a cupboard already full of jam…my pip haters will LOVE this, brilliant idea, thank you! AND the colour is amazing…imagine opening a jar of that on a cold afternoon in front of the fire. I think a toasting fork and some crumpets are definitely in order!

    1. Camilla

      Thanks Chris, I’ve just enjoyed a toasted bagel with a generous layer of blackberry curd:-)

  14. Michelle @ Greedy Gourmet

    Whoa, looks lush! Anything curd I adore. Problem is, I would dive in with a spoon and eat it straight from the jar. I.e. not good for the waistline. Damn you, slow metabolism!

    1. Camilla

      Thanks Michelle, I do love curd too and also need to be careful regarding the waistline LOL:-)

  15. Vohn McGuinness

    That looks and sounds beautiful Camilla – such a wonderfully vibrant natural colour!

    1. Camilla

      Thank you Vohn, it really is a fabulous colour with a taste to match:-)

  16. Elizabeth

    Oh this sounds utterly heavenly! What a great idea for a curd! I could go a spoonful of that in my morning porridge. 🙂

    1. Camilla

      Thanks Elizabeth, it is yummy:-)

  17. Helen @ family-friends-food.com

    Wow – that looks gorgeous! So glossy and such a beautiful colour. Bet it’s delicious too 🙂

    1. Camilla

      Thanks Helen, yes it is delicious:-)

  18. Claire Jessiman

    I adore curd and love the vivid colours you can create when making it.

    1. Camilla

      I do love it too, so versatile:-)

  19. Becca @ Amuse Your Bouche

    Ohhhh my gosh this looks amazing, so smooth and creamy! I’ve never made my own curd. Bet this would be SO GOOD on a scone with some clotted cream!!

    1. Camilla

      Thanks Becca, we have had it on scones but sadly no clotted cream:-)

  20. Choclette

    I’ve made many fruit curds, but never blackberry. it looks amazing Camilla, such a beautiful colour. I bet it tastes fabulous too. My bramble foraging this year was pretty poor, so no blackberry curd for me.

    1. Camilla

      Thanks Choclette, I think some of my blackberries are from last year LOL as I didn’t pick many this year!

  21. Hester McQueen

    I’m also going to try this recipe.

    1. Camilla

      Fabulous Hester:-)

  22. Lisa

    Wow I LOVE curd! Have never thought of blackberry though! Can’t wait to try it xxx

    1. Camilla

      Thanks Lisa, I had such a glut in the freezer and still have more LOL!

  23. Kavey

    This curd looks fabulous, love that deep intense colour!
    The last fruit curd I made was a persimmon one and I was so happy with it.
    I do need to make some more soon.
    I will check what fruit we have in the freezer and take it from there!
    😀

    1. Camilla

      Thanks Kavey, it is such beautiful deep purple colour with a taste to match:-) Persimmon curd sound fab:-)

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