I wait all year for the u-pick blueberry patches to open. Tony and I go and fill 3-4 gallon buckets with huge, gorgeous, juicy bluebies and the ones we don't eat in handfuls out of the buckets for the next several days get turned into jam, fruit butter, and wine, but my favorite thing to make with them is this blueberry curd.
A rich, delicious, beautiful and versatile blueberry curd. Spread it on sourdough toast, a cream cheese bagel, bake it into pastries or swirl it into yogurt or ice cream. This recipe is easily increased or decreased.
2c Blueberries, fresh or frozen
2 Whole Eggs
2 Egg Yolks
¼ c - ½ c Sugar
4 TBS (½ stick) High Quality Unsalted Butter, cut into several pieces
Sanitize your jars and lids and set aside.
Zest both lemons and set the zest aside before cutting and juicing both lemons into a saucepan.
Add the blueberries to the lemon juice in the saucepan. Put the pan over med-high heat and bring to a simmer, cooking at a simmer until the blueberries are soft and bursting.
Set up a fine mesh strainer over a medium bowl and press the berries through it. Let the skins cool before composting or using in a fruit leather or whatever else you’d like. Allow to cool for a couple minutes, but don’t cool completely as you’ll want the mixture to be warm enough to melt butter but not so warm that it will cook the eggs.
In a medium to large bowl that you can use as a double boiler, beat together the whole eggs, egg yolks and sugar until light in color. Add the lemon zest and the juices. Add the butter, a couple of pieces at a time, stirring until melted between additions.
Put the mixture on a double boiler over medium to med-high heat and stir continuously until it’s thick enough to coat the back of a spoon.
Pour curd into sanitized jars. At this point, you can water bath can while the curd is warm, or cover and allow it to cool completely in the refrigerator to be used within 2 weeks or so. You can also freeze it.