Raspberry Curd

As I’ve mentioned previously on this blog (here), I love lemon curd. I also love raspberries and it was therefore only a small step to bring together these two loves in the form of raspberry curd. Unfortunately, I ended up needing to use twice as many raspberries in this recipe as I initially anticipated and it is therefore not the cheapest spread for your morning toast. However, this is tasty for mornings when you fancy something a bit special. This raspberry curd would also be fantastic with cream on fresh scones for a weekend afternoon tea treat and is particularly yummy when eaten by the spoonful straight from the jar (the most common mode of raspberry curd consumption in our house!). This recipe makes about three small jars of curd and, as usual, the cup measurements are based on a 250 ml mug as equal to one cup. I’m very lazy when making preserves such as lemon (and now raspberry) curd and just throw in the butter as one big lump - ideally you should cut it into small cubes and then add it to the other ingredients. In line with that laziness, I also did not defrost the raspberries before using them. I like the texture that the raspberry seeds gave the curd, but, if you prefer, you could strain out the seeds before putting the curd into jars.

What you’ll need:

800 grams frozen raspberries

5 dessertspoons lemon juice

2 cups white sugar

1/2 cup butter

4 eggs

What to do:

1. Put all the ingredients into a glass or metal bowl suitable for putting above a pan of boiling water (or the top of a double boiler) and then place the bowl above a pan of boiling water.

2. Gently melt together all the ingredients for the raspberry curd over the boiling water, stirring continuously to combine all the ingredients together fully. Continue stirring the mixture frequently once the butter has melted and the ingredients are combined fully until the mixture begins to thicken (about 20 to 30 minutes).

3. Once the mixture begins to thicken, remove the bowl from the heat, pour the curd into clean, sterilised jars and then leave to cool before eating or storing in the fridge.

4. Enjoy the fruits of your labour!