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

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)