Canning Raspberry Curd

10 mins
Serves 1
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Directions

  1. 1Add raspberries and lemon juice to a pan over medium heat.
  2. 2Add raspberries and lemon juice to a pan over medium heat.
  3. 3Add raspberries and lemon juice to a pan over medium heat.
  4. 4Cook until the berries are soft enough to mash.
  5. 5Cook until the berries are soft enough to mash.
  6. 6Cook until the berries are soft enough to mash.
  7. 7Mash the berries.
  8. 8Mash the berries.
  9. 9Mash the berries.
  10. 10Strain the berries into another bowl to remove the seeds.
  11. 11Strain the berries into another bowl to remove the seeds.
  12. 12Strain the berries into another bowl to remove the seeds.
  13. 13Discard the seeds.
  14. 14Discard the seeds.
  15. 15Discard the seeds.
  16. 16Add sugar to the raspberry mixture.
  17. 17Add sugar to the raspberry mixture.
  18. 18Add sugar to the raspberry mixture.
  19. 19Set the mixture aside to cool while preparing the eggs.
  20. 20Set the mixture aside to cool while preparing the eggs.
  21. 21Set the mixture aside to cool while preparing the eggs.
  22. 22Once the raspberry mixture has cooled, add 9 beaten eggs.
  23. 23Once the raspberry mixture has cooled, add 9 beaten eggs.
  24. 24Once the raspberry mixture has cooled, add 9 beaten eggs.
  25. 25Immediately start whisking over medium-high heat until the mixture thickens.
  26. 26Immediately start whisking over medium-high heat until the mixture thickens.
  27. 27Immediately start whisking over medium-high heat until the mixture thickens.
  28. 28You know it's thick enough when you take a spoon, drag your finger over the back, and nothing moves.
  29. 29You know it's thick enough when you take a spoon, drag your finger over the back, and nothing moves.
  30. 30You know it's thick enough when you take a spoon, drag your finger over the back, and nothing moves.
  31. 31Add softened butter to a bowl.
  32. 32Add softened butter to a bowl.
  33. 33Add softened butter to a bowl.
  34. 34Strain the raspberry mixture over the butter.
  35. 35Strain the raspberry mixture over the butter.
  36. 36Strain the raspberry mixture over the butter.
  37. 37Mix in the butter until you have a glossy, smooth finish.
  38. 38Mix in the butter until you have a glossy, smooth finish.
  39. 39Mix in the butter until you have a glossy, smooth finish.
  40. 40If canning, fill jars to a quarter inch head space.
  41. 41If canning, fill jars to a quarter inch head space.
  42. 42If canning, fill jars to a quarter inch head space.
  43. 43Wipe the jar rims with white vinegar.
  44. 44Wipe the jar rims with white vinegar.
  45. 45Wipe the jar rims with white vinegar.
  46. 46Add flats and rings, fingertip tight.
  47. 47Add flats and rings, fingertip tight.
  48. 48Add flats and rings, fingertip tight.
  49. 49Can the jars in a water bath or steam canner for 10 minutes.
  50. 50Can the jars in a water bath or steam canner for 10 minutes.
  51. 51Can the jars in a water bath or steam canner for 10 minutes.

Ingredients

  • 8 cups raspberries
  • 8 cups raspberries
  • 8 cups raspberries
  • 0.75 cup lemon juice
  • 0.75 cup lemon juice
  • 0.75 cup lemon juice
  • 3 cups sugar
  • 3 cups sugar
  • 3 cups sugar
  • 9 beaten eggs
  • 9 beaten eggs
  • 9 beaten eggs
  • 2.5 sticks of butter
  • 2.5 sticks of butter
  • 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.
Canning Raspberry Curd | Clip Recipe