Easy Blackberry Curd

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

If 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.

Before embarking on developing this recipe I took a look on 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 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 in 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!

We’d never had Blackberry Curd before but everyone loved it whether it was 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 do hope you try my Easy Blackberry Curd which can be used in so many ways!

Recipes that use Fruit Curd

• Lemon Curd Muffins – Fab Food 4 All
• Lemon & Elderflower Cupcakes – Fab Food 4 All
• 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
• Citrus Chia Seed Muffins with Seville Orange Curd – Farmersgirl Kitchen
• Passionfruit Curd Sponge Cake – Tin & Thyme

More Curd Recipes

Once you’ve tried my Blackberry Curd you should also try the following curds:

• Easy Cranberry Curd including Power Blender option
• Quick Banoffee Curd (Banana & Toffee Curd)
• Granny’s Quick Lemon Curd
• Easy Lemon & Elderflower Curd
• 5 Minute Lime Curd 
• Snowball (Eggnog) Curd

Do leave a comment and rating below when you make this curd!

Plus don’t forget to share your creations with me tagging @FabFood4All on social media!

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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

Keyword blackberry, curd, preserve

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes 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.