"This curd is delicious spread thickly on warm scones, crusty wholemeal bread or hot, buttered muffins. It will keep for a few weeks in the fridge. Raspberries can be used instead of blackberries." (Also from the same Sarah Paston-Williams book).
12 oz (350g) blackberries
8 oz (225g) cooking apples
Juice of 1 lemon
4 oz (125g) butter
12oz (350g) caster sugar
4 eggs
Wash blackberries and peel, core and chop apples. Place in a saucepan and cook gently for about 15 mins 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, cut into small pieces, 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 mins or until it thickens. Pour into hot jam jars and cover as for jam. Store in a cool place.
Oooh, yum, I have some eggs to use up :)
ReplyDeleteKim x