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Easy Blackberry Curd overhead shot with blackberries surrounding jar.
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4.69 from 16 votes

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
Keyword blackberry, curd, preserve
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 2 small jars
Author Camilla Hawkins


  • 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.


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.