Blackberry and Apple Curd

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb apples
  • 2lb blackberries
  • Juice of two lemons
  • 8oz butter
  • 2½lb caster sugar
  • 4 eggs


    Peel and core the apples, and cook with the blackberries in very little water until soft. Put through a sieve. Cook in a double saucepan with 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 hot jars and cover. This will keep for about two months.