Homemade Raspberry Curd

November 9, 2022

A jar of tart, creamy raspberry curd is always a joy to have on hand for filling baked goods and pastries, spreading on toast or topping your pancakes. Award-winning jam maker Jaqueline Morris, AKA Perfectly Preserved, is renowned for her delicious marmalades, jellies and chutneys. So, we could think of no one better to share their classic recipe for raspberry curd.

Ingredients

For the raspberry curd

500g frozen raspberries
6 lemons, juiced
500g granulated sugar
250g butter
6 eggs, beaten

Equipment

Large pan
Medium pan
Heatproof bowl
Chopping board
Sieve
Funnel, jug or ladle
6 x 200ml jars & lids
Juicer
Electric mixer
Thermapen

Directions

Preheat your oven to 140 °C/ fan 120 °C/ gas mark 1. Wash the jars in hot water, then place them in the oven for 15 minutes. Turn the oven off and leave the jars inside until needed. Alternatively, put the jars through a hot cycle (60 °C) in a dishwasher and leave them to air dry.
Place the raspberries in a pan with the lemon juice. Bring slowly to a simmer and cook gently until the fruit has collapsed. Rub the mixture through a sieve into a heatproof bowl to get a smooth raspberry puree.

Add the butter and sugar to the fruit puree and set the bowl over a pan of simmering water. Lightly stir the mixture from time to time until the butter has barely melted - the temperature should be 50 °C.
Remove the bowl from the heat and slowly pour in the eggs. Whisk with an electric mixer (or balloon whisk) for a minute or until well combined.

Return the pan to the heat and cook the mixture for around 10 minutes, frequently stirring, until thick and glossy and the temperature has reached 78 °C.
Carefully remove the warm jars from the oven and pot up the curd using either a ladle and funnel or a wide-mouthed jug. Fill the jars to the brim and screw on the lids.
Store in a cool place for up to 8 weeks. Once opened, keep in the fridge and eat within 3-4 weeks.