Easy Blackberry Curd

• Vegetarian
• Gluten free

• Produce

  • 275 g Blackberries

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 200 g Granulated sugar

• Dairy

  • 55 g Butter, unsalted

Found on fabfood4all.co.uk

Description

Ingredients

• 275g blackberries (I used frozen)
• 1 tbsp lemon juice (freshly squeezed)
• 200g granulated sugar
• 55g unsalted butter, cubed
• 2 eggs, beaten

Directions

• Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
• Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
• Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
• Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
• Pour into 2 hot, sterilised 250 ml jars.
• Once cool, store in the fridge for up to 2 weeks and eat within 3 days of opening.