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Ingredients:
1 lb (450 g) blackberries
1 lb (450 g) peeled, cored and chopped apples
grated zest and juice of 2 lemons
1 lb (450 g) caster sugar
4 eggs, beaten
4 oz (115 g) unsalted butter
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Method:
1. Cook the fruit with lemon zest and 2 tablespoons of water in a pan (or in the microwave) until pulpy. Purée the fruit by passing it through a sieve.
2. Transfer to a bowl if necessary, add the lemon juice and sugar and stir until the sugar is dissolved. Beat the eggs and strain on to the fruit pulp.
3. Cook over a saucepan of water on a low heat or in the microwave, stirring occasionally until a thick and creamy consistency is obtained. Strain the curd to remove the seeds and any bits of cooked egg.
4. Pour into cooled sterilized jar and cover with a waxed disc and cellophane. Label and store in the fridge for up to 6 weeks.
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