• Combine coulis with the maple sugar to allow the sweetness to infuse.
  1/2 cup blackberry coulis, 1/4 cup maple sugar
• First, blend together blackberry mixture and eggs over a medium heat pan or double boiler.
  3 beaten eggs
• Let sit over medium heat and constant stirring until it thickens approximately 10 minutes.
• Finally, combine lemon juice and tapioca and stir together until combined.
  3 tbsp freshly squeezed lemon juice, 1 tbsp tapioca
• Next, stir the tapioca mixture into the curd while stirring continuously until thickened.
• Remove from heat.
• Lastly, stir in the butter. 
  2 tbsp butter
• Cover with plastic wrap pressing the wrap down on to the surface of the curd to prevent a skin from forming.

After Cooling The Curd:

• After the curd has cooled for a minimum of one hour remove the plastic wrap and stir in coulis.
  1/8 cup blackberry coulis
• This is done to create a prettier color. (Since I don't use food colorings this is how I obtain a more vibrant color).
• Next, place in sterilized jars or use right away.
• Makes approximately 1 cup