Homemade Blackberry Curd (no refined sugar and less butter)
Servings: 6
Ingredients
- 200g (7 oz) blackberries (fresh or frozen)
- 1 tbs water
- 3 tbs honey (or maple syrup)
- 3 egg yolks (medium)
- 3 tbs 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 egg yolks 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 or custard (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. Enjoy!
