Blueberry, Bay Leaf and Vanilla Curd

Blueberry, Bay Leaf and Vanilla Curd


  • 225g blueberries
  • 2 large bay leaves
  • 50g unsalted butter
  • 225g caster sugar
  • 1 teaspoon vanilla extract
  • 3 medium eggs, beaten


  1. Put the blueberries into a pan with a splash of water and the bay leaves. Bring to the boil and then simmer for 5-10 minutes until soft. Tip into a sieve set over a bowl and push with the back of a spoon to extract as much juice as possible.
  2. Melt the butter and sugar with the juice and vanilla in a bowl set over a pan of simmering water.
  3. Strain the eggs to remove any threads. Keep stirring for 20-25 minutes until thickened, taking care not to overheat.
  4. Pour into sterilised jars, seal and label when cold. Eat within one week.

Thanks to for this delicious recipe