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Easy Blackberry Curd

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Easy Blackberry Curd with a hint of lemon. This simple fruit curd recipe doesn’t require a double boiler or endless stirring.

Easy Blackberry Curd with blackberries surrounding


If you’re anything like me, you’ll have a freezer full of foraged blackberries from 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 that blackberry curd was the best solution.

Not only does it get rid of the pips but it can be used for tea time or incorporated into a dessert.

Easy Blackberry Curd overhead shot with blackberries surrounding jar.

Before embarking on developing this recipe I searched the internet for some inspiration.

However, 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 adapt my Granny’s Quick Lemon Curd recipe keeping a little lemon juice to help with the set.

The ingredients are whisked together directly in the pan for a minute after adding the egg or until the curd coats the back of a spoon.

The most labour-intensive part of this recipe is sieving the cooked blackberries, which took about 10 minutes, but I was probably dawdling!

Easy Blackberry Curd with teaspoon resting on top full of curd.

We’d never had Blackberry Curd before but everyone loved it whether on a scone or on top of a sponge pudding. You could also use this curd in cakes, tarts or to fill macarons

If you have some blackberries languishing in your freezer, I hope you try my Easy Blackberry Curd, which can be used in many ways!

Recipes that use Fruit Curd

Here are some recipes to use up fruit curd:

Easy Blackberry Curd in a jar with blackberries.

More Curd Recipes

Once you’ve tried my Blackberry Curd you should also try my other fruit curds:

Quick Banoffee Curd (Banana & Toffee Curd) all the taste of Banoffee Pie in a jar!- Fab Food 4 All
Quick Banoffee Curd

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Easy Blackberry Curd overhead shot with blackberries surrounding jar.
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Easy Blackberry Curd

Easy Blackberry Curd with a hint of lemon. A simple recipe to make without using a double boiler or endless stirring.
Course Snack, teatime
Cuisine British
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 2 small jars
Author Camilla Hawkins

Ingredients

  • 275 g blackberries I used frozen
  • 1 tbsp lemon juice freshly squeezed
  • 200 g granulated sugar
  • 55 g unsalted butter cubed
  • 2 eggs beaten

Instructions

  • 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).
  • Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
  • Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
  • 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!
  • Pour into 2 hot, sterilised 250 ml jars.
  • Once cool, store in the fridge and use within 2 weeks.

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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Comments

  1. Kate

    Hi,

    I’m using this as the filling for my cousin’s wedding cake and it has been wildly popular in the tests I’ve done so far. I’ve always used fresh blackberries from the store but a couple of weeks ago I went to a blackberry patch and picked and then froze them. I’m ready to make the curd now for the wedding cake but just wanted to check if you defrosted your blackberries before you cooked them with the lemon juice. Thanks!

    Reply

    • Camilla

      Hi Kate, that’s so wonderful to hear, good luck with the wedding cake:-) Just simmer the blackberries from frozen, they soon thaw.

      Reply

  2. Harvi Kalsi

    Hi, Thanks for the recipe. I was wondering why it can only be stored for 2 weeks. Lemon curd can be stored for ages also after being opened.
    Thanks

    Reply

    • Camilla

      Hi Harvi, I think you’re comparing with store bought lemon curd which will have a much longer shelf life due to the manufacturing process. As curd has eggs and butter in it won’t keep endlessly, you could probably get away with keeping it a bit longer but I don’t have a laboratory to do long term tests so put a conservative time limit.

      Reply

  3. Kelly McKenzie

    Oh my goodness! Can we all just agree here that this is absolutely delicious!? I was scared about the eggs, but I just sieved it again before bottling it to be sure! I am using it for a cake filling, that is if I can stay out of it!! Thank you so very much!!

    Reply

  4. Maria

    HI gigi!
    Any thoughts on just using egg yolks? I am hoping to use this as a macaron filling and have some extra egg yolks that I need to use up. Thanks in advance!

    Reply

  5. Clare

    Excellent recipe – thank you for sharing. Very tasty curd. I added some cooking apple too – so blackberry and apple curd! Yum

    Reply

  6. Pete

    Good morning Camilla, can I substitute the blackberries to make a blueberry curd? Would it be less of more quantities?

    Pete

    Reply

  8. Gigi

    I’ve made the lemon curd and it turned out fantastic. I loved those jars that you had used and ordered them from Amazon. Now is the season for fresh strawberries, do you have the measurements to make a quick strawberry curd or a lemon/strawberry curd? Should I just adapt one of the recipes that you have using the blackberries or the lemon/raspberry curd that you have?

    Reply

    • Camilla

      Hi Celeste can I ask you exactly what you mean by “American Measures”? If you mean cups then I’m afraid you cannot accurately convert a weight to a volume and if I were to give the cup measurements from conversion software I would be giving out inaccurate information and all my readers from across the pond would think my jam recipes were terrible. This happened to a Scottish friend of mine with a blog in the States, she shared her famous donut recipe in grams and cups and everyone who made it with cup measures had a disaster. Pinterest and the whole of the internet is global and so too are digital scales. I’ve seen them on Amazon for not much more the the price of a Starbucks so I would implore you to make the tiny investment to open up a whole new world of cooking. I have a set of cups in my drawer for if I want to cook from a US site. In fact I did one day think I’d use them and weigh out blueberries for a new jam recipe but depending on the size of the blueberries of course the cups of blueberries weighed completely different amounts. So as much as I’d like to please my readers across the pond I can’t without turning the recipes into a train wreck. I hope you understand. It’s just not worth your cost of ingredients or my reputation to get this wrong.

      Reply

  11. Elaine Sheehy

    What a fantastic recipe made today never having done anything like this before spool chuffed at how simple it was, can you reduce the amount of sugar slightly for a more sharp taste ? Thanks again I will now try your geamnys quick lemon curd x

    Reply

    • Camilla

      Hi Elaine, so glad you were successful. I don’t think decreasing the sugar would give a sharper taste but perhaps you could increase the lemon juice. I’ve never tried changing anything so your guess is as good as mine I’m afraid. But if you like a sharp flavour then the lemon curd will be a good one for you.

      Reply

  12. Karen

    Delicious! I wanted to eat it all straight from the pan. My original plan was to make a 3-layer cake and use this curd between two layers and use a lemon curd between the other two. This has enough lemon it’s the only curd I’ll need.

    Reply

  13. Alex

    I wanted to do a drip cake and was wondering if this curd could be used to pipe on a drip. By the way looks delicious!

    Reply

  15. Noreen Keene

    This tastes gorgeous! Licking the spoon now while it cools. I’ve been experimenting with different fruit curds during lockdown so I’m delighted to have found this recipe to add to the collection!!

    Reply

  16. Virginia

    Hi Camilla! This recipe looks great. I am trying to find a blackberry curd recipe to be the filling in a blackberry cupcake recipe. Do you think this will be too thin to be a filling (absorb into the cupcakes)?

    Reply

    • Camilla

      Hi Virginia, this curd should be absolutely fine, just make sure that the curd coats the back of a wooden spoon when you’ve finished cooking. You can always boil for a little longer until it does. And remember the curd with thicken further on cooling.

      Reply

  17. Jen W.

    Beyond delicious!! Ridiculously easy. I will be making this over and over! Thanks so much for it.

    Reply

  18. Ellen

    Hello, can you sub just egg whites for the eggs, or is the yolk very important? I have a mass of hlackberries and would love to try this for angel food cake!

    Reply

      • Debbie

        I was just going to ask about that. We have an egg white allergy in the family. Glad to know I can skip that part.

        Reply

        • Camilla

          Hi Debbie, I’ve never made this recipe without the whites so my answer above was more in theory. There would be a lot of volume lost by excluding the whites so you’d probably need to double up on the yolks at least but I can’t say for certain having not tried this.

          Reply

  19. Susan

    Thank you for this recipe. I had never made a curd before and was happy to make a small batch. I used store bought berries as they are out of season. This was a trial for August when they start to ripen here. Your recipe worked like a charm! Because the berries weren’t too flavorful, I added a little extra lemon juice. This is the only variation i made. Thanks again.
    Susan

    Reply

  20. Stasi

    Thank you for this recipe! Delightful. A nice way to process my frozen, summer blackberries during this Corona Virus quarantine time! Planned ahead for Mother’s Day gifts. Stasi

    Reply

  21. Mike

    Good day Camilla,
    I do not wish to be rude, but a true curd has to contain eggs for it to be called a curd.

    Regards

    Reply

  22. Ellie

    I think this is delicious. However I do find it’s rather buttery tasting. Right amount of sweetness though x

    Reply

  23. Leslie

    I think there is far too much butter and sugar in this recipe! I made a triple batch for cake filling and you can only taste sweetness and butter, no tartness from the berries or lemon. It also didn’t thicken enough after 10 minutes of stirring on medium heat. Too late to remake, will have to make due. Thanks anyway.

    Reply

    • Camilla

      Hi Leslie, thanks for your feedback. I know that this recipe works for the quantity of ingredients given and you can see this from the comments already left. I have never doubled or tripled my curd recipes but I’m assuming like jam if you increase the quantity you can either affect the cooking time and or the quality of the finished product. Put too much fruit in a jam pot and it just won’t set. As for the amount of butter, my curds use the least amount of butter I’ve seen, many use almost twice as much. I did read in The Guardian yesterday that there are recipes for curd that don’t use butter so maybe that’s an option. Blackberries are not tart but quite sweet, if you like a tart curd then I recommend my Granny’s Quick Lemon Curd https://www.fabfood4all.co.uk/grannys-quick-lemon-curd/ but again I don’t advise changing the quantities. Wishing you future preserving success:-)

      Reply

  24. Wes

    Thank you for posting this recipe – it’s wonderful! I never realised you could make curd with fruits other than citrus. For the next batch I think I’m going to try adding some redcurrants and blackcurrants 🙂

    Reply

  26. 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

    Reply

  28. 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.

    Reply

  31. A S,Edinburgh

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

    Reply

  32. William Gould

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

    Reply

  34. 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.

    Reply

  36. 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 🙂

    Reply

  38. 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!

    Reply

  45. 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.

    Reply

  48. 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!
    😀

    Reply

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