• Serves 7
  • 15 minutes
  • Difficulty Easy
  • 6 Ingredients
  • Love


I always have a seasonal fruit curd stored in the fridge. My mother, who is hyperallergic to preservatives and food dyes in the store-bought stuff, loves them on her toast and even with Weetabix. So far I have tried orange, lemon, strawberry, peach and now cherry curd.

Ingredients (serves 7)

  • 1 Box Fresh cherries, washed
  • 1 tablespoon corn starch
  • 4 tablespoons Sugar
  • 1 Cup water
  • 3 Lemon
  • 100g unsalted butter


  1. Put the cherries, water, sugar and lemon juice in a sauce pan and let it come to a boil.
  2. Reduce the flame to the minimum and let this simmer for around 20 minutes. After 20 minutes cover the saucepan and let it simmer for 5 minutes
  3. The water will have reduced and the mixture will be of syrup consistency. Take a fork and gently mash the cherries. Now add the butter and let it completely melt.
  4. Stir for a while till you dont see the butter on the surface. In the morning, remove the cling film and transfer into an airtight jar. This will stay well in the fridge for around three weeks.
  5. Dissolve a tablespoon of cornflour in water and add to this. Keep stirring till this thickens.
  6. Transfer into a glass bowl and let it cool to room temperature. Cover with cling film (make sure the film touches the surface of the curd otherwise a tough skin will form on the top) and let it rest in the fridge overnight.
  7. In the morning, remove the cling film and transfer into an airtight jar. This will stay well in the fridge for around three weeks.

Notes... When the summer gives you cherries, make a beautiful cherry curd. You can use it on toast, on cake rusk, fill tart shells with it, top a cheesecake, have it with pancakes or even with parathas. Basically anywhere you'd use jam, you can use a fresh fruit curd.
  • Yum I’m not sure what I would use it with but my children and I absolutely love Cherries.


  • Wow! It looks delicious and the colouring is stunning! Would be beautiful through a vanilla or New York cheesecake


  • I do love a good curd but not too sure on cherries.


  • Wow, thanks for sharing this yummy recipe


  • Funky clr and sounds good


  • Looks absolutely delicious


  • Oh yum thanks. We did cherry ham with extra cherries and I was wondering what else to try. It’s like a toast spread in one with the butter and cherries ????


  • I love love love cherries and they’re so expensive I’m only eating them fresh.


  • Sounds yummy on some rice cakes for a quick snack


  • oh yum this would be so good! thank you for sharing your recipe :)


  • Why can’t you add the Cornflour and finish cooking it then bottle straight into warmed airtight jars?? If you keep the ones with inbuilt seals from food you have bought if you do them up really tight they will stay sealed until you open them. It should keep for longer than 3 weeks the same as Lemon Curd does.


  • Looks easy enough and would go with so many things, Would be good on a pavlova and just on top of icecream too or in a smoothie.

    • I love your idea for topping a pavlova with this cherry curd!


  • Never heard of cherry curd before. Would be great on ice cream


  • What a beautiful recipe. Thanks for sharing it with us!


  • What a fabulous idea! A great recipe and suitable for most fruits I would imagine!


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