Blackberry Lemon Curd Recipe

  1. Yield: 14 8-ounce.
  2. jars Wash and sterilize the jars.
  3. Have lids and rings ready.
  4. Combine all ingredients in a heavy 6 qt pan.
  5. Stirring constantly, bring mix to a simmer over medium high heat.
  6. When mix begins to simmer immediately reduce heat to low.
  7. Simmer 12-15 min till mix thickens and will "sheet from a spoon".
  8. Remove the pan from heat and fill jars leaving about 1/2 inch "head room".
  9. Adjust lids and rings.
  10. Process in a boiling water bath for 10 min.
  11. Chill after opening - it will keep for several weeks after opening.
  12. RECIPE
  13. NOTE: This makes a lovelydessert when gently heated and poured over a scoop of ice cream on a slice of lemon lb.
  14. cake.
  15. 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)

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