Blackberry Curd

blackberry curdWhen James and I moved into our new house, the previous tenants did a lot of gardening and left it all behind when they left. So once we took over, we had trees, bushes, and tomato vines to tend to. It was pretty perfect actually; we got all the benefits with half the work.
In our back yard, we have a blackberry bush, fig tree, apple tree, and a plum tree. The whole summer we were pretty skeptical about our green thumbs, since our fruit wasn’t coming in as fast as it was suppose to. But FINALLY, this past week, all of our fruit is becoming ripe and ready to pick! I went out one night and picked a ton of blackberries. We finally had enough to make something with them, instead of just snack on them.
After a day of sitting on the counter, they got a little mushy, so I decided to make blackberry curd! I’ve made a lot of lemon curd before, so I figured, why not use another fruit!
This curd is so simple and versatile. We made tarts and used this as the filling, but you could put it in cakes, frosting, cookies… or anything really. And seriously… LOOK AT THAT COLOR! No food coloring was added! I was shocked at how purple this turned out… but happily shocked, it’s amazing the colors Mother Nature gives us!
Go make this curd!

– 2 quarts fresh blackberries
– 1/2 cup water
– 4 tablespoons flour
– 1 cup sugar
– 3 eggs
– 2 egg yolks
– 4 tablespoons butter

Yields: about 3 cups of curd.

In a medium sauce pan, combine the blackberries and water over medium heat. Stir the blackberries until you can see the juice and pulp separating (about 7 minutes). Pour the whole mixture through a sieve and gently press the blackberry pulp with the back of a spoon to extract more juice. Set the juice to the side.
In a large saucepan, whisk together the flour and sugar. Off the heat, slowly whisk in the blackberry juice. Whisk in the eggs and egg yolks and put the saucepan over medium low heat. Stir constantly until the mixture is thick and pudding like.
Stir in the butter and pour into a heat safe bowl. Cover with plastic wrap, having the plastic touch the surface of the curd, so it does not form a skin.
Place in the refrigerator for 4 hours, or until cooled.

Wow that was easy! Blackberry curd!
Now all you have to do it figure out what to use it in… like I said before, the possibilities are endless!


One thought on “Blackberry Curd

  1. Pingback: Blackberry Curd Tarts | Appleton Desserts by Whitney Beery

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