Once you know how to make raspberry curd, you’ll be making it time and time again. Not only is it quick, easy and delicious, it’s also great for gifting.
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Place the raspberries in a 20cm (base measurement) heavy-based saucepan over medium heat. Stir for 1-2 mins or until raspberries just soften. Use a fork to mash. Strain through a fine sieve into a bowl, pressing through as much pulp as possible to make ¾ cup (185ml) raspberry juice. Freeze solids for another use.
Place raspberry juice, butter, sugar and egg yolks in a clean saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 12 mins or until mixture thickens and coats the back of the spoon.
Meanwhile, to sterilise preserving jars, place jars and lids in a large deep saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce heat to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.
Transfer the raspberry curd to sterilised jars. Seal and set aside to cool. Store in the fridge for up to 2 weeks.
COOK. STORE. SAVE.
Use it up: Use the leftover egg whites to make our Lemon Meringue Pie.
Smart swap: Got other frozen berries, such as strawberries or blackberries in the freezer? Use them instead of the raspberries.