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Homemade Blackberry Curd (no refined sugar and less butter)

Course: Dessert
Cuisine: British
Servings: 6

Ingredients

  • 200g blackberries (fresh or frozen)
  • 1 tablespoon water
  • 3 tablespoons honey
  • 3 eggs
  • 3 tablespoons butter

Instructions

  • Heat the berries and water for around 10 minutes on a medium heat until the berries soften.
  • Pour berries through a strainer or muslin cloth so that all the juice filters through leaving the seeds behind.
  • Whisk the eggs in a bowl over a pan of gently bubbling water (a Bain Marie) and add the honey and berry juice. Whisk constantly until the mixture starts to thicken.
  • Add the butter one tablespoon at a time, continuing to whisk, adding the next only when the first has melted. Continue to cook the mixture until it has a consistency of thick yoghurt (this should only take a few minutes).
  • Pour into a jar (heat safe), allow to cool and then store in the fridge for up to a week (it won't last that long). Use it in pies, on meringues, or to top pancakes.

Notes

I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.