Blueberry Curd

When it comes to preserving fruits, we all have our favorites.  You can name most any fruit, and one preserving method or another will come to mind.  Grapes are good for jelly.  Strawberries are best in jam.  Oranges want to be marmalade.  But what fills the blank behind blueberries?  Every SureJell packet and preserves cookbook will offer you a suggestion, but none seem to stand out.  Perhaps it is because blueberries freeze so well, unlike the fruits above.  Whether fresh or frozen, here is one infinitely delicious and impossible-to-buy suggestion:  blueberry curd.  Think of this less as preserves and more as a versatile fruit sauce.  We love it equally at breakfast on toast in place of peach preserves or for dessert as a topping for ice cream, peaches, and pound cake.  Seriously, try it on peaches; it’s like fruit inception.  This is also one recipe that I don’t bother to process in jars, simply because it gets used too quickly to make canning necessary.  


Blueberry Curd

Makes 2 jelly jars

2 C blueberries

zest of 1 lemon

½ stick of butter

1 C sugar

2 eggs, beaten


Combine blueberries in a pan with a splash of water and the lemon zest.  Cook for about ten minutes or until almost all of them burst.  Strain them with a sieve to remove seeds and place them in a double boiler with the butter and sugar.  Stir over simmering water until the butter is melted.  Stir in the eggs and continue cooking, stirring almost constantly, until the mixture is thick and can hold the trail of your finger on the back of a wooden spoon.