Blackberry and Apple Curd

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 1lb/450g cooking apples
  • 2lb/1


Peel and core the apples. Wash the blackberries and discard any stems and unripe berries. Cook the apples and berries in very little water until soft, and then sieve. Put into a double saucepan or a bowl over hot water and add the lemon juice, butter and sugar. When the butter and sugar have melted, add the well-beaten eggs and cook until the mixture thickens, stirring well. Pour into small hot