Blackberry Curd Recipe

Homemade blackberry curd that is silky smooth and flavorful, made with whole eggs and fresh blackberries.

– 300 g or 9 oz fresh blackberries if using frozen berries, rinse and dry the berries (see related section in text above) – 170 g or ¾ cup blackberry puree from above – 170 g or heaped ¾ cup granulated sugar – 3 large egg – pinch fine sea salt omit if using salted butter – 85 g or 6 tablespoons butter unsalted, cold




Use a food processor to produce a puree of the blackberries. In order to remove the seeds from the puree, press it through a sieve with a fine mesh. 

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STEP  1 .

 It is recommended that you consume approximately ¾ cup, which is equivalent to 170 grams, of puree. To prepare the eggs, beat them in a separate bowl while adding a pinch of salt.

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Mix the puree, sugar, and eggs in a pot before adding. Place the pot on low heat to begin cooking. As it cooks, stir frequently because the bottom will thicken more.

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When the curd begins to bubble and has reached a thick consistency all over, remove it from the heat. Slice the butter and place it in a bowl. 

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 Place a sieve with a fine mesh over the butter. To remove all of the liquid, pour the curd that has been cooked through the sieve and press it down.

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 The bottom of the sieve should be scraped. After the butter has melted and the curd has become smooth, stir the mixture. 

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After the mixture has reached room temperature, transfer it to a jar that can be sealed and place it in the refrigerator.

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The curd can be stored in the refrigerator for a period of three weeks if it is sealed. Frozen food can be stored for longer.

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See Also

Raspberry Ice Cream Recipe