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

Easy Blackberry Curd

Updated: 7th July 2025 · Published: 15th November 2016 

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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. 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!

Frequently Asked Questions

Can you use frozen blackberries to make Blackberry Curd?

Yes, there’s no need to thaw the blackberries as they will thaw as you cook them in the first step.

Can you make Raspberry Curd with this recipe?

Yes, you can substitute blackberries for raspberries to make Raspberry Curd instead.

How long does Blackberry Curd keep?

Blackberry Curd should be stored in the fridge as soon as it has cooled, where it will keep for 2 weeks.

Recipes that use Fruit Curd

Here are some recipes to use up fruit curd:

  • Lemon Curd Muffins – Fab Food 4 All
  • Lemon & Elderflower Cupcakes – Fab Food 4 All
  • Blueberry Breakfast Parfait – 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 Fruit 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
  • Easy Cranberry Curd including Power Blender option
  • Quick Banoffee Curd (Banana & Toffee Curd)
  • Easy Quince Curd
  • Granny’s Quick Lemon Curd
  • Granny’s Blood Orange Curd
  • Easy Lemon & Elderflower Curd
  • 5 Minute Lime Curd 
  • Snowball (Eggnog) Curd

Pin for later!

Easy Blackberry Curd Pinterest image

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.

Easy Blackberry Curd overhead shot with blackberries surrounding jar.
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4.74 from 19 votes
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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 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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Next Post: Macabella Croissant Pudding – full of chocolatey, macadamia yumminess! »

Reader Interactions

Comments

  1. Becky

    09/10/2024 at 8:06 pm

    It turned out fabulous!! However even though it coated the back of the spoon and cooked as refrigerated overnight it’s still too liquidy. What should I do?

    Reply
    • Camilla

      09/10/2024 at 11:21 pm

      Hi Becky, I would pop it back in a pan and give it a further boil until it gives a better coating to the back of a spoon.

      Reply
  2. Becky

    08/10/2024 at 7:32 pm

    Wondering if this could be made in a blender with a heat setting?

    Reply
    • Camilla

      09/10/2024 at 12:06 pm

      Hi Becky, I made Lime Curd in a power blender but haven’t tried it with Blackberry Curd so you could look at this recipe for pointers: https://www.fabfood4all.co.uk/5-minute-lime-curd/

      Reply
  3. Kate

    30/08/2024 at 12:27 pm

    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

      30/08/2024 at 2:29 pm

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

      Reply
  4. Harvi Kalsi

    14/08/2024 at 4:04 pm

    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

      14/08/2024 at 10:43 pm

      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
  5. Kelly McKenzie

    04/07/2024 at 9:42 pm

    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
    • Camilla

      05/07/2024 at 11:46 am

      So glad you like the recipe Kelly. There really is no need to sieve any of my curds, put down the sieve:-)

      Reply
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. Celeste

    13/11/2021 at 9:57 pm

    Ok thank you! That’s the problem I have when it’s a foreign measure.

    Reply
  12. Celeste

    08/11/2021 at 1:04 pm

    As Pinterest is global, including American measures would be greatly appreciated. Thank you!

    Reply
    • Camilla

      08/11/2021 at 2:42 pm

      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
  13. Elaine Sheehy

    15/08/2021 at 8:41 pm

    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

      16/08/2021 at 12:05 am

      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
  14. Karen

    30/05/2021 at 8:15 pm

    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
    • Camilla

      30/05/2021 at 9:40 pm

      Awesome Karen, so glad you like the curd, thank you for leaving your feedback, much appreciated:-)

      Reply
  15. Alex

    12/11/2020 at 1:40 am

    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
    • Camilla

      12/11/2020 at 10:08 pm

      Hi Alex I don’t really think that would work, it’s more something you would use to sandwich 2 cakes together.

      Reply
  16. Emily

    20/10/2020 at 10:36 pm

    Hi, I’m hoping to find out the shelf life of this blackberry curd recipe? Thanks x

    Reply
    • Camilla

      21/10/2020 at 12:11 am

      Hi Emily, I mention in the final line of the recipe to store it in the fridge for up to 2 weeks.

      Reply
  17. Noreen Keene

    16/08/2020 at 8:58 pm

    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
    • Camilla

      17/08/2020 at 12:04 am

      Thank you Noreen, so glad you like this curd:-)

      Reply
  18. Virginia

    21/05/2020 at 7:20 pm

    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

      22/05/2020 at 12:35 am

      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
  19. Jen W.

    15/05/2020 at 4:01 pm

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

    Reply
    • Camilla

      15/05/2020 at 4:09 pm

      Thank you so much Jen, so glad you like the recipe. Do check out my other curds too:-)

      Reply
  20. Ellen

    08/05/2020 at 6:48 pm

    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
    • Camilla

      08/05/2020 at 10:58 pm

      Hi Ellen, no but you can make curd without egg white! The yolk helps the curd to thicken.

      Reply
      • Debbie

        14/07/2021 at 6:07 pm

        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

          14/07/2021 at 11:49 pm

          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
  21. Susan

    23/04/2020 at 1:58 am

    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
    • Camilla

      23/04/2020 at 3:12 pm

      Excellent Susan, so glad you like the recipe. Can’t wait for blackberry season:-)

      Reply
  22. Stasi

    19/04/2020 at 3:38 pm

    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
    • Camilla

      19/04/2020 at 7:32 pm

      Fabulous Stasi, so glad you like the recipe:-)

      Reply
  23. Mike

    30/08/2019 at 6:47 pm

    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
    • Camilla

      30/08/2019 at 7:42 pm

      Hi Mike, not quite sure why you’re saying this when there are 2 eggs in the recipe?

      Reply
  24. Ellie

    28/06/2019 at 2:27 pm

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

    Reply
    • Camilla

      28/06/2019 at 10:59 pm

      Thanks, I wonder if it’s the brand of butter you’re using? I like unsalted Lurpak as has a very clean flavour.

      Reply
  25. 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.

    Reply
    • 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:-)

      Reply
  26. 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 🙂

    Reply
    • Camilla

      27/04/2018 at 8:06 pm

      Thank you Wes, have you seen my Blackberry, Banoffee and Lemon & Elderflower Curds?

      Reply
    • Dolores Schriver

      18/10/2018 at 4:33 pm

      Could this curd be used in between layers of cakes instead of frosting?

      Reply
      • 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/ 🙂

        Reply
  27. Penny Plamann

    25/11/2017 at 7:06 pm

    Will this standup in a tart?

    Reply
    • 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.

      Reply
  28. 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

    Reply
    • Camilla

      10/08/2017 at 10:18 pm

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

      Reply
  29. Richard Eldred Hawes

    23/05/2017 at 9:38 pm

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

    Reply
    • Camilla

      24/05/2017 at 12:29 am

      Yes, so many different curd variables:-)

      Reply
  30. 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.

    Reply
    • Camilla

      25/04/2017 at 7:50 pm

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

      Reply
  31. Jane Gorton

    17/04/2017 at 10:39 pm

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

    Reply
    • Camilla

      17/04/2017 at 10:54 pm

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

      Reply
  32. Richard Eldred Hawes

    10/01/2017 at 11:19 pm

    Looks like something I will have to try and make

    Reply
    • Camilla

      10/01/2017 at 11:56 pm

      Thanks Richard, enjoy:-)

      Reply
  33. A S,Edinburgh

    04/01/2017 at 9:23 pm

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

    Reply
    • Camilla

      04/01/2017 at 11:00 pm

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

      Reply
  34. William Gould

    04/01/2017 at 8:50 am

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

    Reply
    • Camilla

      04/01/2017 at 11:02 am

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

      Reply
  35. Heather Haigh

    29/12/2016 at 6:27 am

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

    Reply
    • Camilla

      29/12/2016 at 12:47 pm

      Thanks Heather:-)

      Reply
  36. Sammie

    28/12/2016 at 3:19 pm

    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
    • Camilla

      29/12/2016 at 12:20 am

      Thanks Sammie, glad you like it:-)

      Reply
  37. Kitty

    14/12/2016 at 5:03 pm

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

    Reply
    • Camilla

      14/12/2016 at 5:17 pm

      Thanks Kitty! Ooh that sounds good too:-)

      Reply
  38. Sarah

    20/11/2016 at 9:45 pm

    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
    • Camilla

      20/11/2016 at 11:15 pm

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

      Reply
  39. All That I'm Eating

    17/11/2016 at 11:43 am

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

    Reply
    • Camilla

      17/11/2016 at 3:20 pm

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

      Reply
  40. Chris @thinlyspread

    17/11/2016 at 10:29 am

    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
    • Camilla

      17/11/2016 at 3:32 pm

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

      Reply
  41. Michelle @ Greedy Gourmet

    17/11/2016 at 9:46 am

    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!

    Reply
    • Camilla

      17/11/2016 at 3:34 pm

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

      Reply
  42. Vohn McGuinness

    16/11/2016 at 10:04 pm

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

    Reply
    • Camilla

      16/11/2016 at 10:52 pm

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

      Reply
  43. Elizabeth

    16/11/2016 at 2:41 pm

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

    Reply
    • Camilla

      16/11/2016 at 8:36 pm

      Thanks Elizabeth, it is yummy:-)

      Reply
  44. Helen @ family-friends-food.com

    16/11/2016 at 2:05 pm

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

    Reply
    • Camilla

      16/11/2016 at 9:06 pm

      Thanks Helen, yes it is delicious:-)

      Reply
  45. Claire Jessiman

    16/11/2016 at 11:36 am

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

    Reply
    • Camilla

      16/11/2016 at 9:08 pm

      I do love it too, so versatile:-)

      Reply
  46. Becca @ Amuse Your Bouche

    16/11/2016 at 10:49 am

    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!!

    Reply
    • Camilla

      16/11/2016 at 9:09 pm

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

      Reply
  47. Choclette

    16/11/2016 at 8:24 am

    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
    • Camilla

      16/11/2016 at 9:13 pm

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

      Reply
  48. Hester McQueen

    16/11/2016 at 12:16 am

    I’m also going to try this recipe.

    Reply
    • Camilla

      16/11/2016 at 9:14 pm

      Fabulous Hester:-)

      Reply
  49. Lisa

    15/11/2016 at 9:59 pm

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

    Reply
    • Camilla

      15/11/2016 at 11:33 pm

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

      Reply
  50. Kavey

    15/11/2016 at 5:38 pm

    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
    • Camilla

      15/11/2016 at 5:49 pm

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

      Reply

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