Blackberry curd
Smooth blackberry curd that goes well with scones and cream cheese!
Ingredients
250 g blackberries (approx. 150 ml juice)
2 egg yolks
110 g Dansukker Jam Sugar
25 g butter, room temperature
Instructions
Press blackberries through a fine-mesh sieve into a heavy-bottomed saucepan. Beat the egg yolks and stir in the blackberry juice. Add the jam sugar and simmer while stirring for 2 to 3 minutes.
Remove the pan from the heat and add the butter. Stir until the butter melts and the curd is smooth. Pour into a well-cleaned jar and place in the fridge to cool.
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