Blackberry Curd
Lemon curd is the best known, but other ingredients also lend themselves well to curd. Blackberries, for example! Here's the recipe for blackberry curd.
Servings: 600 ml
Ingredients
- 300 grams blackberries
- 4 tbsp lemon juice
- 200 grams sugar
- Pinch of salt
- 4 eggs
- 60 grams unsalted butter
Instructions
- Puree the blackberries and strain out all the seeds.
- Combine the puree, lemon juice, sugar, salt and eggs in a saucepan and stir until smooth. Place the pan over low heat and add the butter. Continue stirring gently until the butter has completely dissolved.
- Then, continue stirring for about 10 to 15 minutes, until the mixture has the consistency of yogurt.
- Pour the blackberry curd into clean jars, screw on the lids, and turn them upside down. Leave them like this for at least five minutes before turning them upright again. You will hear the lids click when they are vacuum sealed.
Tips
Are there strands of egg in your curd? Then the heat was too high. One way to prevent this is to prepare the blackberry curd in a double boiler, like I do with lemon curd. I haven't tried it myself, but it should work just as well. It does take a bit longer.
How to store
Unopened jars of blackberry curd can be stored in a cool, dark place for up to a year. Once opened, store it in the refrigerator, where it will keep for 1-2 weeks.