Blackberry and Apple Curd

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 1lb/450g cooking apples
  • 2lb/1 kg blackberries
  • juice of 2 lemons
  • 8 oz/225g butter
  • 2½lb/1.25 kg caster sugar
  • 4 eggs

Method

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 jars and cover, or else cool and pour into small freezer containers.

Part of

‌