Blackberry and Apple Curd

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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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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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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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