Easy Blackberry Curd with a hint of lemon. A simple recipe that doesn’t require a double boiler or endless stirring.
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.
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!
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
- 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 Curd Recipes
Once you’ve tried my Blackberry Curd you should also try my other 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
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.
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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.
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:-)