Blueberry Curd

1. 1

   In a sauce pan add berries with the water and cook on medium/low heat until the juice has released from the berries. Stir around and mash a bit as you go. After about 10 minutes (after it has come to a boil), remove the pan from heat.

2. 2

   Strain the berries into a bowl through a mesh strainer. Reserve juice and discard the pulpy berry leftovers.

3. 3

   Measure your juice out to 3/4 a cup. If you have extra juice reserve it for later use. Some berries are juicier than others producing more juice after being cooked down.

4. 4

   In the top of a simmering double boiler whisk together eggs, sugar, zest and blueberry juice, whisking constantly. Add 1 tablespoon of butter at a time, waiting for each tablespoon to melt before adding the next.

5. 5

   After all the butter has been added and the curd starts to thicken so it coats the back of a spoon, remove the bowl from heat (if it seems at all lumpy you can pour it through a fine sieve again) and pour into a heatproof jar or dish.

6. 6

   Refrigerate up to 2 weeks.

No additional tips available.