Smooth, luscious blackberry curd made easy with fresh berries and whole eggs.
Prep time: PT15M
Cook time: PT10M
Rating
4.6 stars (5 reviews)
Ingredients
300 g fresh blackberries (if using frozen berries, rinse and dry the berries (see related section in text above) )
170g or ¾ cup blackberry puree (from above)
100g or ½ cup granulated sugar (use less if you want a less sweet curd)
3 large eggs
pinch fine sea salt (omit if using salted butter)
57g or 4 tablespoons butter (unsalted, cold)
Steps
Puree the blackberries in a food processor. Press the puree through a fine mesh sieve to remove the seeds. You should have about ¾ cup or 170g of puree.
In a separate bowl, beat the eggs with a pinch of salt.
Add the puree, sugar and eggs to a pot and whisk. Set the pot over low heat and begin cooking. Stir frequently as it cooks, it will thicken on the bottom first.
When the curd starts bubbling and is thick all over at about 170 F, turn off the heat.
Slice the butter into a bowl and set a fine mesh sieve over it. Pour the cooked curd through the sieve, pressing to remove all the liquid. Scrape the bottom of the sieve.
Stir until the butter has melted and the curd is smooth. Once it comes to room temperature, pour it into a sealable jar and store in the fridge.
The curd will keep for 3 weeks, sealed in the fridge. For longer storage, freeze.
Reviews
A. Friend on 2026-05-30 (3 stars): I wanted to make blackberry curd for the first time after only making lemon curd in the past. I had store-bought very large blackberries that (in my opinion) are not as tart as some of the home grown or wild varieties. They tend to be sweeter, too. This could be why i thought the curd was waaaay too sweet. More on that in a moment. (I weighted everything properly so it wasn't because I messed up the recipe)
TIPS:
- I ran the berries through my vitamix for about 3-4 minutes to make the puree, no need for the first straining to get the seeds out because the Vitamix does a great job. (yes, there is a little hint of grit in the final product, and I personally love it).
- I also allowed for a long time -- about 30-45 minutes for the curd to set over low heat, like setting #2 on my electric stovetop. My experience is that patience makes for the best curd. (it worked and set beautifully)
- When sampling, and noticing the extreme sweetness (almost like i was eating a spoonful of honey), I added a few tablespoons of jarred lemon juice (I considered lime juice too, just stuck with lemon). Ultimately at the end, I even added a pinch of citric acid. Those helped temper the sweetness and now I have a really nice curd.
I wanted to share this comment because I would follow this recipe again, but would start with literally half the sugar, or would double the berries by weight. Hope this helps!
Karen on 2025-10-27 (5 stars): love the recipe. I used dairyfree butter and I grated it i to the bottom of the mixing bowl. Really worked well.
kitz on 2025-08-05 (5 stars): This is Devine ❤️
Kat R on 2024-11-23 (5 stars): I have made this recipe four times. Twice I added the juice of one lime (because we like the blackberry/lime combo) and twice I made the recipe as it stands. I use fresh eggs. It set all four times. I use a Victorio strainer and put my blackberries through it and take 3/4 cup of pulp from there. I've used pulp that was frozen and thawed, and fresh pulp straight from the bush, through the strainer, and the taste is great both ways. Thank you for the recipe! Our family is a fan!
