A yummy, thick, creamy blueberry curd that is packed full of antioxidants and free of any sugar! Barely adapted from this recipe.
- 2 cups (200g) frozen blueberries
- zest and juice of 1/2 a lemon
- 1/4 -1/2 cup (50-100g) xylitol, to taste (I prefer it slightly tart, but if you like a really sweet curd, use 1/2 cup)
- 1 stick (110g) butter, softened
- 3 medium eggs, beaten
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Heat the blueberries and lemon zest and juice in a pan over medium heat for about 5 mins, until the blueberries have released their juices and softened. Mash them to release the last of the juices, then turn the heat down to low.
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Stir in the xylitol, butter and eggs, keeping the mixture over a low heat and continuously stirring until the curd has thickened and coats the back of the spoon.
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Strain through a sieve, pushing the mixture right down to squeeze through as much of the curd as possible. Discard the pulp left in the sieve. Allow the curd to cool and keep in the fridge. Will keep for up to 2 weeks.*
The original recipe says you can freeze the curd for up to a year - I have not personally tried freezing it so cannot vouch for this, but it is certainly worth a try if you don't think you'll get through the curd in 2 weeks!