This Homemade Blackberry Curd recipe is silky smooth and incredibly easy to make, using frozen blackberries.
Why you’ll love this Homemade Blackberry Curd Recipe
That gorgeous blackberry flavour in a smooth and creamy curd.
DIFFICULTY – Very easy. This curd takes a handful of ingredients, even using store bought frozen blackberries and takes just a few minutes on the stove top.
MAKE AHEAD – absolutely. Make sure to use sterilised jars and this curd will last up to 3 weeks. Once the jars are opened though, you will need to use it within a week.
STORAGE – store in sterilised jars in the fridge for up to 3 weeks, or in an airtight container in the freezer for 3 months.
TOOLS USED IN THIS RECIPE
- Use a good silicone spatula so as not to leave any behind
- A heavy based saucepan is best to distribute heat more gradually and evenly
- I use these small Weck jars to store all my fruit curds
OTHER RECIPES YOU MIGHT LIKE
This Blackberry Curd is so silky smooth and sweet but still has a little tartness to it as well. It sets nicely and worked perfectly as a layer in my Chocolate layer cake. It takes roughly 10 minutes to make, that’s it. Seriously. Something so simple can’t be good right? Well it is.
You could use this
- In pies and tarts
- Mixed through a no-bake cheesecake
- Mixed with some whipped cream and cream cheese to make a dessert dip
- Mixed through ice cream, to make Blackberry Curd Ice cream
- On toast
- Stirred into your morning oatmeal or porridge
- Or as the base on a dessert pizza. Just spread it on your baked pizza dough base, then top with fruits, cream and chocolate shavings.
I haven’t yet tested this in a baked dessert recipe but when I do, you’ll be the first to know.
So without further ado Homemade Blackberry Curd.
Homemade Blackberry Curd
Homemade Blackberry Curd Recipe - silky smooth and incredibly easy to make, using frozen blackberries
- 150 g frozen blackberries
- 1 eggs and 2 egg yolks
- 75 g unsalted butter
- 100 g caster sugar
- 1 tablespoon cornflour (notes)
- Juice of half lemon
- Red food colouring (optional)
Heat the blackberries in the microwave for 1-2 minutes, then mash with a fork (or meat mallet)
Push through a strainer until you have 1/2 cup of juice.
In a saucepan, whisk together the eggs, egg yolks and sugar combined. Put on the stove and turn the heat on low. Add the butter and blackberry juice. Continue whisking while the curd heats. After about 6-7 minutes you’ll notice it has thickened and is steaming.
When you see the first bubble of a simmer start, mix together the lemon juice and cornflour then pour in while whisking constantly. Add some food colouring now if using. Continue to whisk for another couple of minutes until the mixture is thick and you can see the trail from the whisk.
Strain into a bowl and place in the fridge to cool.
- This curd will keep for up to 3 weeks in the fridge, unopened. Once opened use within a week. It will also freeze well.
- To sterilise the jars, boil them in a saucepan of boiling water for 10 minutes then set aside to drain, dry and cool. The second way is to wash the jars well with soapy water, rinse and then place them in an oven at 120C / 250F for 10 minutes. Let them cool.
- You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
TOOLS USED IN THIS RECIPE
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