Lemon and blueberry curd
Give classic lemon curd a seasonal twist with a colourful swirl of blueberries. It's a great homemade gift for loved ones.
3 cups (750ml)
Note: + 2 hours chilling time
- ¾ cup (185ml) lemon juice
- 1½ cups (330g) caster sugar
- 150g butter, chopped
- 6 Coles Australian Free Range Eggs, lightly whisked
- 125g blueberries
Place the lemon juice, sugar, butter and egg in a small saucepan over low heat. Cook, stirring constantly, for 5 mins or until the mixture simmers and thickens. Strain through a fine sieve into a heatproof bowl. Discard solids.
Place blueberries in a clean small saucepan over medium-low heat. Cook, stirring occasionally, for 5 mins or until the blueberries release their juices.
Meanwhile, to sterilise preserving jars, place the jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove the jars and lids and place upside-down on a clean tea towel.
Spoon the lemon mixture into the jars, alternating with the blueberry. Place in the fridge for 2 hours to chill. Store in the fridge for up to 1 week.