Easy Blackberry Curd
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:
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Easy Blackberry Curd
- 275 g blackberries I used frozen
- 1 tbsp lemon juice freshly squeezed
- 200 g granulated sugar
- 55 g unsalted butter cubed
- 2 eggs beaten
- 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.
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.