It’s that wonderful time of year where the mist lingers in the early mornings, the first golden leaves begin to fall from the trees & it becomes near impossible to return from a walk without the stain of blackberry on your fingers. September is abundant with free fruit & who can resist a shiny, dark blackberry just bursting with sweetness after the long, warm summer?! Where we live the hedgerows are abundant & the pantry is already filled with enough jam to see us through the winter months but when the ingredients are freely offered, it’s difficult not to go back for more to have a little play in the kitchen. I’m not sure why but curd is just one of those things that I find myself making during the colder, winter months, when citrus is everywhere but with natures bounty sat on my kitchen top & an unwillingness to spend an enormous amount of time in the kitchen (otherwise, I would have made these), a quick & simple curd came to mind. I think it’s converted me, next year I will endeavour to use more of my summer berries in this way, it’s so much less laborious than making jam! I’ve been snacking on this constantly, pulling off crusts of bread & dipping them straight into the jar but for a far more dignified treat then I highly recommend swirling through a scoop of vanilla ice cream.
BLACKBERRY CURD
(makes around 2 jars, can easily be doubled)
Ingredients:
- 300g blackberries
- 125ml water
- 120g caster sugar
- 75g butter
- 2 eggs
Method:
- Begin by placing the blackberries & water into a large saucepan & set over a high heat
- Heat until the blackberries begin to burst & release their juices
- Empty the blackberry mixture into a sieve set over a bowl & use the back of your spoon to press & push as much of the juices through the sieve, leaving behind any pips
- Place the blackberry juices, sugar & butter into a large heatproof bowl & set the bowl over a saucepan of simmering water making sure the water is not touching the bottom of the bowl
- Gently heat until the butter has melted & sugar has dissolved
- Remove from the heat & beat the eggs into the mixture
- Set back over a medium temperature & continue to stir or whisk the mixture as it cooks
- Continue to heat for 15-20 minutes until the curd begins to thicken, it should be thick enough to cover the back of a spoon when ready
- Pour the curd into clean, sterilised jars & leave to cool
- Once cooled store the blackberry curd in the fridge for up to 3 months unopened