Recipe Archives->Preserving->Blueberry Curd

 
Blueberry Curd
MAKES 1 1/2 CUPS
 
8 ounces blueberries
1/4 cup unsalted butter, diced
1 1/4 cups superfine sugar
3 large eggs, lightly beaten
 
Place the blueberries in a covered saucepan with 1 tablespoon water
and cook gently, shaking the pan occasionally, until very soft
(about 10 minutes.).  Press through a fine sieve into a heatproof
bowl or the top of a double boiler, then stir in the butter and
sugar and put over a saucepan of gently simmering water; do not
allow the bottom of the bowl to sit in the water.  Heat gently,
stirring, until the sugar has dissolved and the butter has melted.

Strain in the eggs and continue to stir over gently simmering water
until the curd thickens enough to coat the back of the spoon, which
should take 30-40 minutes. Stir only occasionally at first, more
frequently as the cooking progresses, then constantly toward the
end so that the curd cooks evenly and does not curdle. The water
must not boil.

Strain the curd into warm, clean, dry jars. Cover, seal, and. Store
in a cold, dark, dry place or the refrigerator. Refrigerate after
opening.

Printable version: blueberry-curd.txt.