Blackberry Curd

Lemon Curd is fantastic but I have often wondered if it would work just as well with other tart fruits like Blackberry.  I found this recipe on the Waitrose website for blackcurrants so I thought I’d give it a go with blackberries.  I had a few blackcurrants in the freezer so threw them in too.

I’ve used this for Blackberry Curd Macaroons and Mini Blackberry Meringue Pies.

You’ll need

  • 300g blackberries
  • 10 medium sized eggs
  • 150g unsalted butter
  • 150g caster sugar
  • 1 lemon
  • 30ml  cassis – I used Gabriel Boudier because it’s so beautiful to look at and I’m fickle like that!

To make it

  1. Sterilise your choice of jars.  I used a 200g coffee jar and basically put it in the oven, wait til the temperature gets to 150C and then turn the oven off.  Take it out of the oven when it’s cooled otherwise you might break the glass.
  2. Put the blackberries in a pan with 100ml water.
  3. Bring this to the boil and then turn it down to a simmer
  4. Cook them for 10 minutes until the berries have softened.
  5.  Take them off the heat and sieve everything into a large bowl, discarding any seeds, to make a smooth sauce.
  6. Add 5 whole eggs and 5 egg yolks into a heavy-based pan and give them a good stir to break up the yolks. You can use the 5 egg whites for macroons or in Mini Meringue Pies.
  7. Stir in the caster sugar and juice from the lemon.
  8. Add the butter and then put this over a low heat.
  9. Add the blackberry/blackcurrant sauce and cook this mixture over a low heat stirring continuously with a wooden spoon. It’s ready when it coats the back of the spoon thickly.  Mine took about 15 minutes.
  10. Take the pan off the heat and stir in the cassis (although you might want to leave it out if making the curd for kids).
  11. Pour the gloopy curd into sterilised jars and cover.
  12. Once cooled, store them in the fridge.

That’s it! It’s so easy.  I had some great ideas from people on my Facebook page for different flavours so I will definitely be making this again.

I entered this recipe into Vanessa Kimble’s ‘Let’s Make Christmas‘ competition, judged by the fabulous Dan Lepard, and guess what? I won!  It’s so easy, so tasty and pretty cheap to make that it would make a lovely gift for anyone who loves food.

27 responses to “Blackberry Curd

  1. Pingback: Canapés – the saving grace of my ‘minglephobia’ | The Botanical Baker

  2. How long would the curd be good for in the refrigerator? Is it something you could also freeze for later use. Thank you.


    • Hello Tracy, I’ve read that curd keeps for a few weeks in the fridge. I’m testing how long it keeps in the fridge at the moment. I have frozen a batch too. My friend made curd last summer and froze it for Xmas presents that year. Hope this helps. I think with your family though it probably won’t last that long!


  3. This looks great! Love the color. You should submit this for my Power of Pink Challenge


  4. The curds I’ve made are usually good for at least six weeks in the fridge. Love the colour of your blackberry curd and adding cassis is a great idea.


  5. I am so looking forward to trying out your blackberry curd. How lucky was I to win it at the gift swap today at Fortnum’s!! x


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  11. HI
    Just found your site and the curd looks lovely. Can I use frozen blackberries?
    Mary D


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  13. Just wanted you to know I Americanized this recipe (and modified it for my purposes) here: Of course I linked back. It was wonderful as a cupcake filling!


  14. Many thanks for the recipes. I used your pastry and the blackberry curd with an apple curd from the The River Cottage via then topped with italian meringue before torching them! I want to refine the look of the cases but the flavours were excellent.


  15. This blackberry curd looks absolutely delicious! I just tried my hand at it, but used a different method. Congratulations on winning the competition with this recipe! You must have been soooo proud! : )


    • Thank you. Your version is very clever and as you say no stirring over the double boiler. But I must admit I don’t like using a microwave unless I really have to and I find the stirring for 40 minutes rather therapeutic!


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  17. Do you think if I canned the curd it would last? Probably not because of the eggs right? I need it for a wedding in California, I’m in Maine and want to make it in advance of my travel.


    • I have no experience of canning to be able to advise you but if the jars are sterilized properly and unopened once you’ve poured the curd in then they last in a fridge for ages. So you could make it a few days before you travel and take them with you in a cool bag?


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