Easy Blackberry Curd with a hint of lemon. This simple fruit curd recipe doesn’t require a double boiler or endless stirring.
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.
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!
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
Yes, there’s no need to thaw the blackberries as they will thaw as you cook them in the first step.
Yes, you can substitute blackberries for raspberries to make Raspberry Curd instead.
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
More Fruit Curd Recipes
Once you’ve tried my Blackberry Curd you should also try my other fruit curds:
- 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!
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
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.
Becky
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?
Camilla
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.
Becky
Wondering if this could be made in a blender with a heat setting?
Camilla
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/
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!
Camilla
Hi Kate, that’s so wonderful to hear, good luck with the wedding cake:-) Just simmer the blackberries from frozen, they soon thaw.
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
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.
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!!
Camilla
So glad you like the recipe Kelly. There really is no need to sieve any of my curds, put down the sieve:-)
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!
Camilla
Hi Maria, I’ve never done it myself but it seems that you can just use egg yolks to make fruit curd.
Clare
Excellent recipe – thank you for sharing. Very tasty curd. I added some cooking apple too – so blackberry and apple curd! Yum
Camilla
Great idea Clare, so glad you like the recipe:-)
Pete
Good morning Camilla, can I substitute the blackberries to make a blueberry curd? Would it be less of more quantities?
Pete
Camilla
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.
Pete
Thank you
Theresa
Do you think I could substitute black currants for blackberries
Camilla
Hi Theresa, you could try! Let me know if you do.
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?
Camilla
Hi Gigi, I’ve not made Strawberry Curd yet but I think you could adapt this recipe. I don’t have a raspberry curd.
Celeste
Ok thank you! That’s the problem I have when it’s a foreign measure.
Celeste
As Pinterest is global, including American measures would be greatly appreciated. Thank you!
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.
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
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.
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.
Camilla
Awesome Karen, so glad you like the curd, thank you for leaving your feedback, much appreciated:-)
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!
Camilla
Hi Alex I don’t really think that would work, it’s more something you would use to sandwich 2 cakes together.
Emily
Hi, I’m hoping to find out the shelf life of this blackberry curd recipe? Thanks x
Camilla
Hi Emily, I mention in the final line of the recipe to store it in the fridge for up to 2 weeks.
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!!
Camilla
Thank you Noreen, so glad you like this curd:-)
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)?
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.
Jen W.
Beyond delicious!! Ridiculously easy. I will be making this over and over! Thanks so much for it.
Camilla
Thank you so much Jen, so glad you like the recipe. Do check out my other curds too:-)
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!
Camilla
Hi Ellen, no but you can make curd without egg white! The yolk helps the curd to thicken.
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.
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.
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
Camilla
Excellent Susan, so glad you like the recipe. Can’t wait for blackberry season:-)
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
Camilla
Fabulous Stasi, so glad you like the recipe:-)
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
Camilla
Hi Mike, not quite sure why you’re saying this when there are 2 eggs in the recipe?
Ellie
I think this is delicious. However I do find it’s rather buttery tasting. Right amount of sweetness though x
Camilla
Thanks, I wonder if it’s the brand of butter you’re using? I like unsalted Lurpak as has a very clean flavour.
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.
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:-)
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 🙂
Camilla
Thank you Wes, have you seen my Blackberry, Banoffee and Lemon & Elderflower Curds?
Dolores Schriver
Could this curd be used in between layers of cakes instead of frosting?
Camilla
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
Will this standup in a tart?
Camilla
I think you’d need to make it and then make a judgement as its not something I’ve used it for ever.
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
Camilla
Aaw, thank you so much Angie, so glad you like it:-)
Richard Eldred Hawes
I have had lemon and orange curd but never blackberry, something I must try
Camilla
Yes, so many different curd variables:-)
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.
Camilla
They sound intriguing and yummy David, thanks for sharing:-)
Jane Gorton
Blackberry Curd looks good, I will try some this summer x
Camilla
Excellent Jane, love foraging for blackberries in the summer:-)
Richard Eldred Hawes
Looks like something I will have to try and make
Camilla
Thanks Richard, enjoy:-)
A S,Edinburgh
That sounds amazing! I’ve never made a berry curd, but it looks like a wonderful alternative to jam.
Camilla
Thanks, it really is fab and great with cakes and sponge puddings-)
William Gould
We have a freezer full of home grown blackberries that our friend makes jam with. This looks like a great alternative!
Camilla
Thanks William, yes my freezer is always full of blackberries too:-)
Heather Haigh
This looks so good, what a great idea for a curd
Camilla
Thanks Heather:-)
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.
Camilla
Thanks Sammie, glad you like it:-)
Kitty
This looks heavenly! I recently made mango curd but never thought to use berries! YUM!
Camilla
Thanks Kitty! Ooh that sounds good too:-)
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 🙂
Camilla
Thanks Sarah, yes they’re the only type of blackberries I ever use:-)
All That I'm Eating
This is such a lovely colour Camilla and a really lovely way to make blackberries last a little bit longer.
Camilla
Thank you, about to have some on a bagel:-)
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!
Camilla
Thanks Chris, I’ve just enjoyed a toasted bagel with a generous layer of blackberry curd:-)
Michelle @ Greedy Gourmet
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!
Camilla
Thanks Michelle, I do love curd too and also need to be careful regarding the waistline LOL:-)
Vohn McGuinness
That looks and sounds beautiful Camilla – such a wonderfully vibrant natural colour!
Camilla
Thank you Vohn, it really is a fabulous colour with a taste to match:-)
Elizabeth
Oh this sounds utterly heavenly! What a great idea for a curd! I could go a spoonful of that in my morning porridge. 🙂
Camilla
Thanks Elizabeth, it is yummy:-)
Helen @ family-friends-food.com
Wow – that looks gorgeous! So glossy and such a beautiful colour. Bet it’s delicious too 🙂
Camilla
Thanks Helen, yes it is delicious:-)
Claire Jessiman
I adore curd and love the vivid colours you can create when making it.
Camilla
I do love it too, so versatile:-)
Becca @ Amuse Your Bouche
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!!
Camilla
Thanks Becca, we have had it on scones but sadly no clotted cream:-)
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.
Camilla
Thanks Choclette, I think some of my blackberries are from last year LOL as I didn’t pick many this year!
Hester McQueen
I’m also going to try this recipe.
Camilla
Fabulous Hester:-)
Lisa
Wow I LOVE curd! Have never thought of blackberry though! Can’t wait to try it xxx
Camilla
Thanks Lisa, I had such a glut in the freezer and still have more LOL!
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!
😀
Camilla
Thanks Kavey, it is such beautiful deep purple colour with a taste to match:-) Persimmon curd sound fab:-)