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Wednesday, May 6, 2015

Blackberry Curd

Ever since I made Lemon curd last week, I've been  playing with other flavors of curd. As you can see from the photo above, blackberries have been my fruit of choice for today's recipe.
I have been on a blackberry streak here lately because they are just now coming into season and they are so delicious this year. This year the blackberries are sweet and just look how big they are...Yum!
And since blackberries are filled with many little seeds, unlike lemons, I had to throw them in a food processor and puree them before placing them into a strainer, pushing the puree through the small holes, to help the puree become more smooth, leaving most of those little seeds behind. I was amazed at how easy this was and how smooth the puree became.
After that easy step, I cooked it up just like the lemon curd, and it came out beautifully. A sweet and smooth blackberry curd that can be used in anything from cakes and cupcakes, or put on biscuits and scones, just like a jam or jelly, but so much better. I used my blackberry curd for a cake filling and I will be sharing that recipe with you later this week.
I'm thinking if I can do this with blackberries, what other fruits can I try this with? Be sure to sign up for updates to my blog to find out what flavor curd I make next....

Blackberry Curd

Recipe by Julie Murphy
A delicious curd made with summer blackberries
Prep time: 10 minutes
Cook time: 7 minutes
Total time: 17 minutes
Yield: 1 cup
  • 1 cup blackberries
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1/3 cup granulated sugar
  • 3 egg yolks, strained
  • 4 Tablespoons butter, cut into small pieces
  • Pinch Himalayan pink salt
Cooking Directions
  1. Place blackberries into a food processor or blender and pulse until blackberries are pureed.
  2. Pour pureed blackberries into a strainer. Place a small bowl underneath the strainer to catch puree.
  3. Using a wooden spoon, smash blackberries through the strainer. This should make about 4-5 Tablespoons of blackberry puree.
  4. Take the strained blackberry puree and place into a small saucepan with the lemon juice, sugar, egg yolks, and salt.
  5. Over medium heat, stir mixture constantly with a wooden spoon. If mixture starts to boil, turn down heat. Also make sure to scrape sides and bottom of saucepan when stirring. Cook until mixture coats the back of the wooden spoon, about 5-7 minutes.
  6. Remove pan from heat and gradually add in butter pieces, stirring well until all butter is melted. Curd should have a smooth texture.
  7. Using a spatula, pour curd into a small bowl. Place plastic wrap directly over the top of the curd's surface to help prevent a skin from forming. Wrap tightly.
  8. Place in refrigerator and let chill for at least 1 hour before using.
  9. Transfer into an airtight container for storage. Store up to 2 weeks in the refrigerator.

*Helpful Hints*

- It's important to use a wooden spoon when making curd as the lemon juice sometimes reacts to metal spoons.

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