A few years back during blackberry season I had a enormous bowl of blackberries and made all kinds of recipes with them. One of my favorites was this delicious blackberry curd. Perfect for pies, desserts and much more!
For a long time, I thought you could only make curd with citrus fruits. For example, lemons for lemon curd and limes, grapefruits, and oranges for other types of curd.
But then I discovered that you can make curd from many different fruits! That opened up a whole new world of possibilities! My mind went into overdrive, and I came up with all kinds of curds and recipes to make with them.
The first variation I tried was blackberry curd. My first attempt wasn’t quite what I had hoped for, so I tried again. Fortunately, I had picked quite a few blackberries and had enough to experiment with.
The second time, everything went well, and I made a delicious blackberry curd. You can use curd in many recipes, such as replacing lemon curd in lemon meringue pie. You can also just spread it on bread, serve it with ice cream, or add it to yogurt. There are plenty of delicious ways to use it! Or try it in this blackberry trifle or blackberry tiramisu.
Check the recipe card for full instructions.
Making the blackberry curd is very similar to making a lemon curd. And since there is also lemon juice in this recipe, you might even consider this a blackberry lemon curd.
The first step is to puree the blackberries and, using a fine mesh sieve, strain out all the seeds. If you can get your hands on a store bought blackberry puree that’s fine as well.
Now, combine the blackberry puree with the lemon juice, sugar, salt, and the eggs in a small saucepan. You can also use a double boiler to prevent the heat from being too high and cooking the eggs.
In that case use a clean bowl and place the bowl on the saucepan filled with a small layer of water. Make sure that the water doesn’t touch the bowl.
Next, you add the butter and gently stir your mixture until the butter has completely melted and dissolved into the mix. Now, continue stirring until the mixture resembles the thickness of yogurt.
You can also test it on the back of a spatula. Coat the spoon with the blackberry mix and run a finger through it. If the line doesn’t close immediately, your blackberry curd is ready.
If you want to be able to store the blackberry curd for a longer time pour the hot curd into clean jars, screw the lids on and turn them upside down. Leave for at least 5 minutes before turning them upright again.
This will vacuum seal the lids on top of the jars. If you’re planning on using the curd right away, you can simply add some plastic wrap on top of the curd to prevent a skin from forming on the surface of the curd and let it cool that way.
Unopened jars of blackberry curd can be kept for up to a year. If kept in the fridge, it can be kept for about two weeks.
It can be very smooth if made carefully. To avoid curdling or bits of cooked egg, cook the curd over gentle heat and strain it through a fine mesh sieve after cooking to remove any cooked egg solids.
What will help as well: beat up the eggs before you add them.
Whole eggs make the curd a bit firmer and less silky than a yolk-only version. The taste remains bright and fruity, but the richness is slightly reduced. It isn’t that big of a difference though.
Yes. When using whole eggs, cook the curd slowly over medium-low heat, whisking constantly to prevent scrambling. It may take a few extra minutes to thicken compared to yolk-only curd.
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