Blackberry Curd Recipe

Introduction

Blackberry curd is a luscious and tangy spread perfect for toast, scones, or as a filling for cakes. Made from fresh blackberries and a creamy blend of eggs and butter, it delivers a rich burst of fruit flavor in every spoonful.

Ingredients

• 400 g blackberries
• 200 g white caster sugar (superfine sugar)
• 100 g salted butter
• 3 medium free range eggs
• 1 medium free range egg yolk

Instructions

1. Step 1: Place the blackberries in a sieve set over a clean, heatproof bowl.
2. Step 2: Mash the fruit with the back of a wooden spoon to release as much juice as possible.
3. Step 3: Stand the bowl of juice over a pan with a couple of centimeters (about 1 inch) of simmering water to create a gentle heat.
4. Step 4: Add the butter and sugar to the juice, stirring gently until fully dissolved and combined.
5. Step 5: Whisk the room temperature beaten eggs and egg yolk, then add them immediately to the mixture, whisking continuously to prevent scrambling.
6. Step 6: Continue heating over the simmering water, whisking regularly until the curd thickens and leaves a trail when you run your finger over the back of a spoon.
7. Step 7: Transfer the curd into a sterilized 500ml (17 oz) jar.
8. Step 8: Let it cool completely; it will thicken further as it cools. Store in the fridge.

Tips & Variations

• For a smoother texture, strain the blackberry juice twice before adding to the pan.
• Use frozen blackberries if fresh ones are out of season, just thaw and drain excess liquid before starting.
• Add a teaspoon of lemon juice for extra brightness and to help preserve the curd.

Storage

Store the blackberry curd in a sterilized jar in the refrigerator for up to 2 weeks. Reheat gently by warming the jar in a bowl of warm water or using a low heat if you want a softer consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for this recipe?

Yes, you can use frozen blackberries. Thaw them completely and drain any excess liquid before proceeding to ensure your curd isn’t too watery.

How do I know when the curd is thick enough?

The curd is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. It will also thicken further as it cools.

Blackberry Curd Recipe

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5 from 65 reviews

This decadent Blackberry Curd blends the tartness of fresh blackberries with the rich creaminess of butter and eggs, resulting in a smooth, tangy spread perfect for breakfasts, desserts, or as a flavorful addition to baked goods. Slow-cooked gently over simmering water, this curd captures the essence of summer fruit in a velvety, luscious form.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 500 ml (17 oz) of blackberry curd 1x
• Category: Condiments
• Method: Stovetop
• Cuisine: British

Ingredients

Scale 1x2x3x

Fruit Base

• 400 g blackberries

Curd Mixture

• 200 g white caster sugar (superfine sugar)
• 100 g salted butter
• 3 medium free range eggs
• 1 medium free range egg yolk

Instructions

1. Extract Blackberry Juice: Place the blackberries in a sieve over a clean, heatproof bowl. Using the back of a wooden spoon, press and mash the blackberries to extract as much juice as possible into the bowl.
2. Prepare Double Boiler: Set the bowl with blackberry juice over a pan containing about 2 cm (1 inch) of simmering water, ensuring the bowl does not touch the water. This gentle heat method prevents curdling during cooking.
3. Add Butter and Sugar: Add the salted butter and caster sugar to the juice. Stir gently until all ingredients have melted and combined uniformly.
4. Incorporate Eggs: Lightly beat the eggs and egg yolk until combined and at room temperature. Gradually whisk them into the warm mixture immediately to prevent scrambling.
5. Cook and Thicken: Continue heating the mixture over the simmering water, whisking frequently. Cook until the curd thickens enough to coat the back of a spoon and leave a visible trail when you run your finger across it. This usually takes about 10-15 minutes.
6. Jar the Curd: Remove the curd from heat and transfer it carefully into a sterilized 500 ml (17 oz) jar.
7. Cool and Store: Allow the curd to cool completely. It will thicken further as it cools. Refrigerate for up to 2 weeks, enjoying it spread on toast or as a dessert topping.

Notes

• Ensure eggs are at room temperature to prevent curdling during cooking.
• Use a gentle heat method (double boiler) to avoid scrambling the eggs.
• The curd will thicken more as it cools; reaching a custard-like consistency.
• Store in sterilized, airtight jar to maintain freshness for up to two weeks.
• This recipe can be adapted for other berries or citrus fruits.

Keywords: blackberry curd, berry curd recipe, homemade fruit curd, stovetop curd, breakfast spread, dessert topping