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You are here: Home / Preserves / Fruit Curds / Easy Blackberry Curd

Easy Blackberry Curd

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Easy Blackberry Curd Pinterest image
Easy Blackberry Curd with blackberries surrounding
Easy Blackberry Curd Pinterest image

Easy Blackberry Curd with a hint of lemon. A simple recipe that 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 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.

Easy Blackberry Curd overhead shot with blackberries surrounding jar.

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!

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

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

Easy Blackberry Curd in a jar with blackberries.

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 Pinterest image

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
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.

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Reader Interactions

Comments

  1. Maria

    11/05/2023 at 6:44 pm

    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
    • Camilla

      11/05/2023 at 9:06 pm

      Hi Maria, I’ve never done it myself but it seems that you can just use egg yolks to make fruit curd.

      Reply
  2. Clare

    07/11/2022 at 6:06 pm

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

    Reply
    • Camilla

      07/11/2022 at 6:20 pm

      Great idea Clare, so glad you like the recipe:-)

      Reply
  3. Pete

    20/08/2022 at 8:50 am

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

    Pete

    Reply
    • Camilla

      20/08/2022 at 2:39 pm

      Hi Pete, I would try making it with the same quantity of blueberries as the blackberries but instead of sieving just use a stick blender to blend the mixture.

      Reply
      • Pete

        20/08/2022 at 11:06 pm

        Thank you

        Reply
  4. Theresa

    15/07/2022 at 9:27 pm

    Do you think I could substitute black currants for blackberries

    Reply
    • Camilla

      15/07/2022 at 11:10 pm

      Hi Theresa, you could try! Let me know if you do.

      Reply
  5. Gigi

    08/06/2022 at 5:24 am

    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

      08/06/2022 at 9:12 pm

      Hi Gigi, I’ve not made Strawberry Curd yet but I think you could adapt this recipe. I don’t have a raspberry curd.

      Reply
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