For best results, always weigh ingredients where a weight is provided
Equipment
A silicone spatula
A heavy based saucepan
These small Weck jars are perfect for storage
Instructions
Heat the blackberries in the microwave for 1-2 minutes, then blend to a puree in a blender.
Push the puree through a strainer until you have ¾ cup. Discard any seeds and pulp left behind.
In a small / medium heavy-based saucepan, heat the puree over low-medium heat until simmering. Stirring quite regularly, let it simmer and reduce until you have just over ⅓ cup of reduced puree. It will be very thick by this point. (notes 2)
In this order so the eggs don't scramble: Add the lemon juice and sugar to the puree in the saucepan and whisk to combine. Now add the egg and egg yolks and immediately whisk until full combined.
Switch to a spatula and heat over low heat, stirring to dissolve the sugar completely.
As soon as the sugar has dissolved, start stirring in the butter 2-3 cubes at a time waiting for them to completely melt in before adding the next.
After about 5-6 minutes all your butter will be added and the mixture will be thick enough to thickly coat the back of a spoon - run your finger through it and if the line holds, the curd is ready. If not, continue to heat and stir until thicker.
Strain into a bowl to remove any stray seeds, lumps or bits of egg that might have scrambled. Cover with plastic wrap and cool in the fridge until cold.
Notes
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons).
Yield: Approximately 1 cup - just shy of.
Step 3 - reducing the puree: This step is important for concentrating the blackberry flavour and the resulting consistency of the curd.
You can swap the butter for a vegetable based spread if you would like to make this curd dairy free.
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.
Nutrition details are approximate only and based on 1 tablespoon per serve - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.