Blackberry Curd

12 oz blackberries
8 oz cooking apples
Juice of one lemon
4 oz butter, cut in small pieces
12 oz caster (granulated) sugar
4 eggs

Wash blackberries and peel, core, and chop apples. Place in a
saucepan and cook gently for about 15 minutes or until really soft.
Rub through a sieve and put pulp in a basin or in the top of a
double saucepan. Add lemon juice, butter, and sugar. Stand basin
over a saucepan of hot water and cook gently until sugar has
dissolved, stirring occasionally. Beat eggs well and add to fruit
mixture. Continue to cook for about 30 minutes or until it thickens.
Pour into hot jam jars and cover as for jam.
Refrigerate.

-----

Back To:
Preserves