Blackberry Curd Recipe

• 4 lb (1.8 kg) blackberries
• 1½ lb (675 g) apples
• ½ pint (300 ml) water
• 8 oz (225 g) butter
• 6 fresh eggs
• 4 lb (1.8 kg) sugar
• Juice of 3 lemons

Method:

1. Pick over the blackberries, peel, core and dice the apples and place in a large saucepan with the water.  Bring to the  boil over a high heat.  Reduce the heat, cover and simmer for about 20 minutes until the fruit is is soft..
2. Remove from the heat and push the fruit through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon.
3. Put another heatproof bowl over a pan of simmering water and melt the butter. Beat the eggs lightly and stir into the bowl with the lemon juice, sugar and blackberry and apple puree.
4. Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.
5. Remove the bowl from the heat and pour the curd into clean, dry, warm, sterilized jars.
6. Seal and cover.
7. Label with date and contents when fully cooled.
8. Keep the jars in a cool, dry place.

Makes about 5 lbs (2.3 kg) of Blackberry Curd.

Making Fruit Curds Help

This article will get you started and explain the finer ponts of making your own fruit curds:

• Fruit Curds - Making Fruit Curds at Home

Making Your Own Fruit Curd?

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