A delicious raspberry curd that is juicy and fresh in taste, with an intense raspberry flavor and a beautiful ruby-red color.
Combine the raspberry curd with fresh raspberries, and you have the most amazing fresh raspberry jam.
To keep that naturally lovely raspberry flavor in the raspberry curd, I do not use eggs in this recipe. Instead, I use cornstarch, very little sugar, lemon zest, and freshly squeezed lemon juice.
If you leave the seeds in the raspberry curd, it becomes thick after it has chilled in the fridge. I prefer to remove the seeds for a better mouthfeel and taste. Removing the seeds makes the raspberry curd slightly less thick but way more delicious.
Raspberry curd (without the seeds) combined with fresh raspberries that are in season tastes like pure summer. You’re going to love it.
Use the fresh raspberry jam or raspberry curd in a bowl of Greek yogurt for breakfast, on brioche, or in cakes.
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