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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/blackberry-curd-recipe/