Wednesday, 18 August 2010

Blackberry & Apple Curd

Now the brambles are ready for the picking part of the problem is finding recipes that can be useful through the winter months that will add variety to the palate.  This one is particularly nice on hot toast, in a Victoria Sandwich, in scones, tarts and meringues. 


1lb blackberries
1/2lb cooking apples
Juice of a lemon
12oz butter
1lb sugar
4 eggs

Wash and hull the blackberries.  Peel and core then chop the apples.  Place in a pan over a low heat until the juices start to run and the fruit is cooked and tender.  Alternatively place the fruit in an oven proof casserole, still without water and put in a low oven.  Liquidise or sieve the fruit.  Squeeze the juice from the lemon and strain into a double saucepan or a bowl over a pan of simmering water.  Add the fruit pulp, butter and the sugar and stir until all the sugar has dissolved.  Beat the eggs gradually then add to the fruit mixture.  Cook gently still stirring until the mixture thickens.  Pour into hot jars, cover and seal in the usual way.

Makes approximately 1 1/2lbs


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