Mixed fruit curd

Molly Stingley


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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A lot!
10 Min
30 Min
Stove Top


  • 6 c
    fresh mixed berries
  • 9 Tbsp
  • 3-6 Tbsp
  • 3-6 Tbsp
  • ·
    lemon zest from 1 lemon
  • 1/4 c
    lemon juice
  • 5
  • 5
    egg yolks

How to Make Mixed fruit curd


  1. Blend mixed berries in food processor . Then strain through a strainer with cheese cloth to remove seeds.
  2. Put berry juice, sugar, honey, lemon juice, zest in a heavy sauce pan over medium heat
  3. While that is starting to heat up , put eggs and egg yolks in a large bowl and beat till no whites show. set aside.
  4. cook to 180* on thermometer.
  5. Take off heat and temper egg mixture with hot juice very slowly.
  6. Then 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.
  7. put back on stove and cook till thickened. About 5-10 minutes depending on your stove-top.
  8. Turn off heat and add butter a couple of tablespoons at a time till melted and stirred completely.
  9. Immediately pour into 3 - 2 pint jars and let cool slightly before putting in fridge or freezer.
  10. Will keep in fridge for a week to 10 days. You can also freeze the curd.

Printable Recipe Card

About Mixed fruit curd

Course/Dish: Spreads
Main Ingredient: Fruit
Regional Style: English

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