Blueberry, Blackcurrant and Basil Curd

A fragrant summer twist on classic lemon curd featuring blueberries, blackcurrants, and purple basil leaves for extra flavor.

Vegetarian Gluten-Free Fruit Summer Preserve

Estimated Nutrition

Calories

528.2

kcal / serving

1056.4 kcal total

Carbs

69.8g

per serving

139.6 g total

Fat

26.2g

per serving

52.4 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

Dairy

Butter

piece

Eggs

Small, free-range

Fruits

150

Blueberries

Mixed with blackcurrants

150

Blackcurrants

Mixed with blueberries

0.5

piece

Lemon

Zested and juiced

Liquids

Water

One tablespoon

NutsSeeds

piece

Basil

Purple basil leaves

Method

Heat berries and 15ml water in a pan for five minutes to release juices.

Zest and juice the lemon.

Dissolve sugar with butter and lemon zest/juice in a bowl over simmering water.

Whisk eggs and pour through a sieve into the heatproof bowl.

Add the fruit and basil leaves to the mixture.

Stir continuously over low heat for 25 to 30 minutes.

Sieve the mixture into a jug and pour into sterilised jars.