Blackberry Curd

Blackberry curd is creamy, sweet and tart and made from simple ingredients.

Blackberries are one of my all-time favorite fruits. I’m fortunate enough to live near a pick-your-own farm, and head over every summer to pick strawberries and blackberries. 

And as much as I love lemon curd (and pretty much all things lemon), this year I decided to give this blackberry curd a go.

It did not disappoint. This is wonderful on your morning toast, paired with fruit and cheese, used in the middle of a cake (more of that to come!), over vanilla ice cream, or eaten straight out of the jar.

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Ingredients

  

• 3 cups blackberries
1 whole egg
• 2 egg yolks
1/2 cup sugar
• pinch of salt
• 1 tablespoon lemon juice
• 1/2 stick unsalted butter cubed

Instructions

 

• Using a either a blender or stick blender, puree the blackberries until smooth. Alternatively, mash blackberries using a potato masher. Pour blackberries into a fine mesh sieve set over a pot. Using a spatula, press pureed blackberries through the sieve, discarding seeds and any remaining pulp.
• Whisk in the sugar, salt egg, egg yolks and lemon juice. Bring to a simmer over low heat, whisking occasionally. Allow to thicken until the mixture coats the back of a wooden spoon.
• Remove from heat and mix in butter. Mixture will continue to thicken as it cools. Once cooled, store in the refrigerator in an airtight container.