Go Back

Blackberry Fruit Curd

A luscious and creamy blackberry fruit curd perfect for spreading on toast, drizzling over pancakes, or as a cake filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Dessert
Cuisine: Mediterranean
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 400 g blackberries Use ripe, fresh blackberries for the best flavor.
  • 200 g white caster sugar Add more sugar if blackberries are tart.
  • 100 g salted butter Use salted butter for additional flavor.
  • 3 medium free range eggs Beaten and at room temperature.
  • 1 medium free range egg yolk Beaten and at room temperature.

Method
 

Preparation
  1. Place the blackberries in a sieve over a clean, heatproof bowl. Mash the fruit with the back of a wooden spoon until as much juice as possible is released.
  2. Stand the bowl of juice over a pan containing a couple of centimeters (1 inch) of simmering water.
  3. Add the butter and sugar to the juice. Stir gently until everything has dissolved.
  4. Add the room-temperature beaten eggs and whisk immediately to avoid scrambling.
  5. Continue to heat over the pan, whisking regularly until it thickens enough to leave a trail when you run your finger over the back of the spoon.
  6. Transfer to a 500ml (17 oz) jar and allow it to cool.

Notes

Seal the curd in an airtight jar and store in the fridge for up to 2 weeks. It may not last that long because it’s irresistible!