# Canning Raspberry Curd

This video shows how to make raspberry curd and preserve it by canning.

- Total time: 10 min
- Cuisine: British
- Category: Drink
- Language: en

## Ingredients

- 8 cups raspberries
- 0.75 cup lemon juice
- 3 cups sugar
- 9 beaten eggs
- 2.5 sticks of butter

## Instructions

1. Add raspberries and lemon juice to a pan over medium heat.
2. Cook until the berries are soft enough to mash.
3. Mash the berries.
4. Strain the berries into another bowl to remove the seeds.
5. Discard the seeds.
6. Add sugar to the raspberry mixture.
7. Set the mixture aside to cool while preparing the eggs.
8. Once the raspberry mixture has cooled, add 9 beaten eggs.
9. Immediately start whisking over medium-high heat until the mixture thickens.
10. You know it's thick enough when you take a spoon, drag your finger over the back, and nothing moves.
11. Add softened butter to a bowl.
12. Strain the raspberry mixture over the butter.
13. Mix in the butter until you have a glossy, smooth finish.
14. If canning, fill jars to a quarter inch head space.
15. Wipe the jar rims with white vinegar.
16. Add flats and rings, fingertip tight.
17. Can the jars in a water bath or steam canner for 10 minutes.

## Equipment

- pan
- strainer
- bowl
- whisk
- spoon
- jars
- water 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8hnYjvW/
- Recipe page: https://www.cliprecipe.com/recipe/bc7fec26-b575-4681-8573-4aba4f561bb3
- Extracted: 2025-07-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt