Emma MacDonald

Raspberry Curd

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Preparation info
  • Makes about:

    680 g

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in
The Art of Preserving: Ancient techniques and modern inventions to capture every season in a jar
The Art of Preserving

By Emma MacDonald

Published 2021

  • About

Serve this luxurious, buttery curd spread on toast or use it to sandwich a chocolate or vanilla sponge cake together. You can use blackberries instead of raspberries and cook in the same way. Both will also be delicious used to fill a tart as a change from lemon curd.

Ingredients

  • 600 g/1 lb 5 oz/4¾ cups raspberries

Method

  1. Sterilize enough small jars in the oven so that they are ready to use.
  2. Put the raspberries and orange juice in a saucepan. Heat the mixture gently and simmer for 5 minutes until the juices start to run and the fruit is very soft.
  3. Using the back of a wooden spoon, push the cooked raspberries through a sieve into a do