Blackberry Lemon Curd Recipe
- 1 c. Fresh lemon juice, (approx. 6 lemons)
- 1 c. Fresh Blackberry juice
- 12 x Large eggs, lightly beaten
- 2 Tbsp. Fresh lemon zest
- 2 stk butter (not margarine), (1/2 lb.)
- 9 c. Sugar
- Yield: 14 8-ounce.
- jars Wash and sterilize the jars.
- Have lids and rings ready.
- Combine all ingredients in a heavy 6 qt pan.
- Stirring constantly, bring mix to a simmer over medium high heat.
- When mix begins to simmer immediately reduce heat to low.
- Simmer 12-15 min till mix thickens and will "sheet from a spoon".
- Remove the pan from heat and fill jars leaving about 1/2 inch "head room".
- Adjust lids and rings.
- Process in a boiling water bath for 10 min.
- Chill after opening - it will keep for several weeks after opening.
- RECIPE
- NOTE: This makes a lovelydessert when gently heated and poured over a scoop of ice cream on a slice of lemon lb.
- cake.
- Garnish with fresh Blackberries.
lemon juice, blackberry juice, eggs, fresh lemon zest, butter, sugar
Taken from cookeatshare.com/recipes/blackberry-lemon-curd-86496 (may not work)