mixed fruit curd
After Easter I had left over blackberries, strawberries and blueberries and needed to use them up. You could use any combination of berries that you like. This made a beautiful creamy purple color. I guess that would really depend on what combination of fruit you used. It is wonderful on toast, biscuits, crepes, actually anything you would use jelly, preserves or syrup on. Lovely fruit flavor without being so overly sweet. Plus you can sweeten to your personal taste. I put one in fridge and two in the freezer for later.
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yield
serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For mixed fruit curd
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6 cfresh mixed berries
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9 Tbspbutter
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3-6 Tbspsugar
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3-6 Tbsphoney
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lemon zest from 1 lemon
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1/4 clemon juice
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5eggs
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5egg yolks
How To Make mixed fruit curd
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1Blend mixed berries in food processor . Then strain through a strainer with cheese cloth to remove seeds.
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2Put berry juice, sugar, honey, lemon juice, zest in a heavy sauce pan over medium heat
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3While that is starting to heat up , put eggs and egg yolks in a large bowl and beat till no whites show. set aside.
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4cook to 180* on thermometer.
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5Take off heat and temper egg mixture with hot juice very slowly.
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6Then carefully add tempered egg mixture to the rest of the juice in pan . Be sure to continually stir so that the mixture doesn't curdle.
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7put back on stove and cook till thickened. About 5-10 minutes depending on your stove-top.
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8Turn off heat and add butter a couple of tablespoons at a time till melted and stirred completely.
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9Immediately pour into 3 - 2 pint jars and let cool slightly before putting in fridge or freezer.
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10Will keep in fridge for a week to 10 days. You can also freeze the curd.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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