Directions
- 1Add raspberries and lemon juice to a pan over medium heat.
- 2Cook until the berries are soft enough to mash.
- 3Mash the berries.
- 4Strain the berries into another bowl to remove the seeds.
- 5Discard the seeds.
- 6Add sugar to the raspberry mixture.
- 7Set the mixture aside to cool while preparing the eggs.
- 8Once the raspberry mixture has cooled, add 9 beaten eggs.
- 9Immediately start whisking over medium-high heat until the mixture thickens.
- 10You know it's thick enough when you take a spoon, drag your finger over the back, and nothing moves.
- 11Add softened butter to a bowl.
- 12Strain the raspberry mixture over the butter.
- 13Mix in the butter until you have a glossy, smooth finish.
- 14If canning, fill jars to a quarter inch head space.
- 15Wipe the jar rims with white vinegar.
- 16Add flats and rings, fingertip tight.
- 17Can the jars in a water bath or steam canner for 10 minutes.
Ingredients
- 8 cups raspberries
- 0.75 cup lemon juice
- 3 cups sugar
- 9 beaten eggs
- 2.5 sticks of butter
Equipment
panstrainerbowlwhiskspoonjarswater bath or steam canner
Tips
- If the curd doesn't seem thick enough, the canner will thicken it, so don't worry.
- If not canning, the curd will become like a raspberry pudding in the fridge.
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