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.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
A lot!
Ingredients
- 6 cups fresh mixed berries
- 9 tablespoons butter
- 3-6 tablespoons sugar
- 3-6 tablespoons honey
- - lemon zest from 1 lemon
- 1/4 cup lemon juice
- 5 - eggs
- 5 - egg yolks
How To Make mixed fruit curd
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Step 1Blend mixed berries in food processor . Then strain through a strainer with cheese cloth to remove seeds.
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Step 2Put berry juice, sugar, honey, lemon juice, zest in a heavy sauce pan over medium heat
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Step 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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Step 4cook to 180* on thermometer.
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Step 5Take off heat and temper egg mixture with hot juice very slowly.
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Step 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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Step 7put back on stove and cook till thickened. About 5-10 minutes depending on your stove-top.
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Step 8Turn off heat and add butter a couple of tablespoons at a time till melted and stirred completely.
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Step 9Immediately pour into 3 - 2 pint jars and let cool slightly before putting in fridge or freezer.
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Step 10Will keep in fridge for a week to 10 days. You can also freeze the curd.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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