Ingredients for Blackberry Curd:
- 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 for Blackberry Curd:
- 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..
- 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.
- 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.
- Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.
- Remove the bowl from the heat and pour the curd into clean, dry, warm, sterilized jars.
- Seal and cover.
- Label with date and contents when fully cooled.
- Keep the jars in a cool, dry place.
Makes a great filling for tarts and cakes as well as thickly spread on bread and butter.
Home made curds do no store for long because of the egg content. Best kept in the refrigerator and eaten within two or three weeks at most.
Makes about 5 lbs (2.3 kg) of Blackberry Curd.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.