Blueberry curd

Fill your fridge for the winter with jars of Lotte Duncan's rich preserve
By Lotte Duncan
Blueberry curd
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 900 g blueberries

For each 450g of blueberry puree:

  • 225 g unsalted butter
  • 4 large eggs
  • 450 g caster sugar


1. Put the blueberries in a heavy-based saucepan with a drop or two of water, and cook slowly until softened.2. Pass the blueberries through a nylon sieve. Weigh the resulting blueberry puree and assemble the necessary butter, eggs and sugar.3. Put the puree into a double saucepan or a bowl suspended over a pan of simmering water. Add the butter and sugar, and dissolve.4. Beat the eggs lightly, then strain into the mixture and stir until it thickens. Do not allow the mixture to get too hot or come to the boil as it could curdle.5. Once thick, pot in warm, clean jars. Cover each jar with waxed discs and allow the curd to cool, then cover with cling film and store. Eat within 3 months, keeping in the fridge once opened.

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