I was at DS2 yesterday for lunch and DIL showed me a recipe for bramble curd! Just use the brambles instead of the lemon. I have never heard of that before.
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Oh yes, sorry, it was strained.
Ingredients- 275 g blackberries I used frozen
- 1 tbsp lemon juice freshly squeezed
- 200 g granulated sugar
- 55 g unsalted butter cubed
- 2 eggs beaten
- Put the blackberries & lemon juice into a pan and simmer gently for about 10 minutes or until softened. (No lid required, we want to concentrate those flavours).
- Sieve the blackberries into a pan (I find non-stick woks best) using the back of a wooden spoon.
- Add the butter and sugar to the pan and heat gently on the lowest setting until they have both dissolved.
- Turn up the heat a fraction (so still gentle, barely a simmer) and vigorously whisk in the beaten egg (pour in a thin stream) and carry on whisking for about a minute. You’ll see the mixture thicken up and it should coat the back of a spoon, remember it will thicken further on cooling. Do not over do the heating, you don’t want scrambled eggs!
- Pour into 2 hot, sterilised 250 ml jars.
- Once cool, store in the fridge for up to 2 weeks and eat within 3 days of opening.
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Originally posted by Oma View PostIt said any bag or tub or jar although im not sure about glass and freezers would it work without cracking ?"Joy is what happens to us when we allow ourselves to recognise how good things really are. "
(Marianne Williamson)
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Well the lemon curd is made, small pot in next door to go in their home made yogurts, a small pot in my fridge and a med plastic container in the freezer. It doesn't make a huge amount so not too hard to handle. I used the BBC food recipe.What is life if full of care we have no time to stand and stare
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