Easy Blackberry Curd

Name: Easy Blackberry Curd
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 2 small jars
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)

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. Indeed we had My Golden Pear’s fabulous Lemon Ping Pudding that very night but using my blackberry curd and very delicious it was too!

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!

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 recipes using curd you might like the following:

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
Elderflower and Lime Cake – Lovely Appetite
Citrus Chia Seed Muffins with Seville Orange Curd – Farmersgirl Kitchen
Passionfruit Curd Sponge Cake – Tin & Thyme

For more of my curd recipes check out:

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

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4.73 from 11 votes

Easy Blackberry Curd

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!

Course Snack

Cuisine British

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Servings 2 small jars

Author Camilla

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 for up to 2 weeks and eat within 3 days of opening.

Recipe 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.

Comments

Leslie
27/10/2018 at 1:30 am

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.
- Camilla
  27/10/2018 at 2:27 pm
  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:-)
Wes
27/04/2018 at 7:47 pm

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 🙂
- Camilla
  27/04/2018 at 8:06 pm
  Thank you Wes, have you seen my Blackberry, Banoffee and Lemon & Elderflower Curds?
- Dolores Schriver
  18/10/2018 at 4:33 pm
  Could this curd be used in between layers of cakes instead of frosting?
  - Camilla
    18/10/2018 at 4:37 pm
    Hi Dolores, yes perfect for layering in cakes or even baking into them like here https://www.fabfood4all.co.uk/lemon-elderflower-curd-cupcakes/ 🙂
Penny Plamann
25/11/2017 at 7:06 pm
Will this standup in a tart?
- Camilla
  26/11/2017 at 12:10 am
  I think you’d need to make it and then make a judgement as its not something I’ve used it for ever.
Angie
10/08/2017 at 8:12 pm
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
- Camilla
  10/08/2017 at 10:18 pm
  Aaw, thank you so much Angie, so glad you like it:-)
Richard Eldred Hawes
23/05/2017 at 9:38 pm
I have had lemon and orange curd but never blackberry, something I must try
- Camilla
  24/05/2017 at 12:29 am
  Yes, so many different curd variables:-)
David Giles
25/04/2017 at 4:06 pm
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.
- Camilla
  25/04/2017 at 7:50 pm
  They sound intriguing and yummy David, thanks for sharing:-)