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
Do leave a comment and rating below when you’ve made this recipe as I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Pin for later!
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 and use within 2 weeks.