SHF #22 – Canning and Preserving – Blueberry Curd
I love preserving and usually a theme like this would send me into a preserving frenzy, pickling peppers, marinating peaches, making fine jams and jellies… and as Nicky requested, I’ll tell you about my preserving books at the end of my post.
But, since most of the fruit available to me is sitting in a freezer 550 km south from here, I decided to restrain myself and make just one recipe and a small amount of it, because it has to stay in the refrigerator and does not keep too long, although it is, technically, preserving…
Yes, the color is for real :-). Because I only made 1 large jar, I didn’t bother with labelling the stuff. But if you put it in really small containers, maybe baby food jars, this might make a great gift for friends with a neat label attached.
- Blueberry Curd
- 250 g fresh wild blueberries (myrtilles, the small ones)
- 3 cm piece of cinnamon
- 1 tablespoon vanilla extract
- 1-2 tablespoons sherry
- 50 g unsalted butter
- 3 fresh eggs
- 100 g pure brown cane sugar
- 2 tablespoons lemon juice
- In a small pan, combine blueberries, sherry, vanilla and cinnamon, and simmer for about 10 minutes, until the berries are softened. Strain fruit puree into a metal bowl (bain de marie).
- Cut butter into small cubes, whisk the eggs, add sugar, butter, lemon juice and eggs to the berry puree and whisk on top of a boiling water bath until the curd thickens.
- If you want to, strain again (I didn’t) and fill linto small sterilised jars. Keep in the fridge.
This is just great on fresh challah, brioche or breakfast rolls, on toast, waffles, pancakes… ice cream…
I have several preserving books, from “Putting Food By” to the German edition of Oded Schwartz’ “Preserving”, which is one of my all time favourite books because of the glorious presentation of the recipes and ingredients. I bought “Canning and Preserving without Sugar” by Norma MacRae, which I like a lot but I have only tried one or two recipes from the book so far – she uses concentrated fruit juices for sweetening.
I love “Sensational Preserves” by Hilaire Walden, in particular the savory recipes. One of the more recent additions to my cookbook shelves is “Einmachen” by Hans Gerlach – great photos, great recipes, and the inspiration for the blueberry curd above.
But my favorite book is “Jams and Jellies” by Bridget Jones (German edition). The recipes are straightforward, no frills, no added pectin, and delicious, with lots of useful information added – jams and jellies just the way I like them and want to make them. If I had to give away all my preserving books and keep only one, this would be the one!