Blackberry and Apple Curd from The Complete Book of Home Preserving by Mary Norwak
Peel and core the apples. Wash the blackberries and discard any stems and unripe berries. Cook the apples and berries in very little water until soft, and then sieve. Put into a double saucepan or ...
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Ingredients
- juice of 2 lemons
- 2lb/1 kg blackberries
- 2½lb/1.25 kg caster sugar
- 8 oz/225g butter
- 4 eggs
- 1lb/450g cooking apples
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