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    Blackcurrant Curd

    Published: Jul 10, 2020 · Modified: Jul 14, 2020 by Jacqueline Bellefontaine ·

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    jar of blackcurrant curd and cupcakes spread with curd.
    spoon of blackcurrant curd coming out of jar.

    This blackcurrant curd is very easy to make and produces a deliciously tangy fruit curd. Ideal for spreading on bread or using as a filling for cakes .

    spoon of blackcurrant curd lifted out of the jar

    How hard is blackcurrant curd to make?

    Well, in this case, I think you are going to find it very easy. It's a simplified curd recipe thickened with cornflour as well as egg.

    By adding cornflour the mixture is much less likely to split and curdle so there is no need to cook it over a bain-marie (double boiler).

    Actually it's not that hard to make fruit curds even those only thickened with eggs and if you have not made your own fruit curd before I urge you to give it a try. The flavour is far superior to any that you might buy.

    If you are lucky enough to have blackcurrants then this blackcurrant curd is a great one to try first.

    When tasting this blackcurrant curd Mr B described it as an explosion of flavour and that just about sums up this fruit curd perfectly.

    Nutritional benefits of blackcurrants

    As an added bonus this curd is also lower in fat than most and absolutely bursting with Vitamin C. In addition to the vitamin C, blackcurrants have plenty of antioxidants and anthocyanins which are good for the immune system. In fact, blackcurrants carry four times the amount of vitamin C as oranges and double the amount of antioxidants as blueberries

    jar of blackcurrant curd.

    How to use fruit curd

    Fruit curds are not only delicious as a spread they also make the most delicious filling for cakes. Most people are familiar with lemon curd but you can make curds from lots of different fruits such as the rhubarb and strawberry curd used in my rhubarb and strawberry meringue cupcakes.

    My favourite fruit curd is this Lime curd, it is deliciously tangy and makes a tasty change to lemon and it is delicious in my lime meringue cupcakes. Or at least it was my favourite until I made this blackcurrant curd. I adore it for the colour alone.

    I've used this fruit curd filling in a delicious blackcurrant and almond roulade (Recipe coming soon). Have spread it on top of plain cupcakes and swirled it through a plain Victoria sponge cake mixture to make a marbled loaf cake.

    This fruit curd is quite sharp which is why I like it you can add a little more sugar if you want it a less tangy. You also might like my orange curd which is a little less sharp than lemon but still very delicious.

    I think you might realise by now Im a bit of a fruit curd fan.

    jar of blackcurrant curd with cup cakes spread with the curd as a frosting.

    How long does fruit curd keep?

    The curd will keep for up to 2 weeks if stored in the refrigerator. It can also be frozen and will keep in the freezer for up to 4 months.

    This recipe makes approximately 900ml (2pts) which is enough to fill about 4 standard jam jars. It can be frozen but allow the curd to cool before pouring into freezer containers. (If you freeze them in the jars you run the risk of the jars cracking as the curd freezes and expands).

    I made quite a large batch as I had a bumper crop of blackcurrants. If you dont think you will use it all, it makes a lovely gift. The recipe can easily be halved if you prefer.

    Step by step how to make blackcurrant curd.

    • blackcurrants cooking in pan.
      Cook the blackcuarrants with sugar and water.
    • Pureed fruit in sieve.
      Blitz in a blender and strain back into the saucepan.
    • Pressing fruit through sieve.
      Bush through as much of the fruit as possible.
    • Mixing cornflour and egg yolks until smooth.
      Mix cornflour and egg yolks to a smooth paste.
    • Adding cornflour mixture to the blackcurrant puree.
      Add to the blackcurrant puree.
    • Cooked thickened curd.
      Cook Until thickened.
    • Butter added to pan.
      Stir in the butter.
    • two jars of blackcurrant curd.
      Pour into sterilised jars and seal.
    spoon of blackcurrant curd coming out of jar.

    Blackcurrant curd

    An easy to make tangy fruit curd that is bursting with flavour. Use as a spread or as a cake fiilling or topping.
    Course afternoon tea, Cake, Dessert
    Cuisine British
    Keyword blackcurrants, cake filling, spread
    Prep Time 10 mins
    Cook Time 20 mins
    Servings 4 300g (11oz) jars
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • 4 - 6 jam jars (depending on size)

    Ingredients

    • 750 g (1lb 10oz) blackcurrants removed from stems
    • 350 g (12oz) caster sugar
    • 4 tablespoon cornflour
    • 4 egg yolks
    • 1 tablespoon lemon juice
    • 50 g (2oz) butter cut into cubes

    Instructions

    • Wash 750g (1lb10oz) blackcurrants and place in a heavy based saucepan. Add 300g (11oz) sugar, 1 tablespoon lemon juice and 75ml (5tbsp water).Heat gently stirring until the sugar dissolves then bring to simmering point, cover and cook for 10 minutes.
    • Allow to cool slightly, then blitz in a food processor or blender to a purée.
    • Stain through a sieve pressing with the back of a spoon to remove as much of the juice as possible. Return to the pan.
    • Mix 4 tablespoon cornflour with 4 eggs to form a smooth paste. Stir the egg yolk mixture into the pan and heat ,gently stirring continuously until the mixture thickens.
    • Stir in 50g (2oz) butter. Stir until melted then remove from the heat. Pour into hot sterlized jars. Seal and allow to cool.

    Video

    Notes

    Store:
    Once cold,  label and store in the refrigerator for up to 2 weeks.
    Freeze for up to 4 months.
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    I'm linking this post to #CookBlogShare hosted at Glutarama

    #CookBlogShare logo
    « Easy flatbreads (no-yeast)
    Almond and Blackcurrant Roulade »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Cat | Curly's Cooking

      July 18, 2020 at 10:54 pm

      5 stars
      The colour of this is enough to make me want to eat it. Love the idea of filling a cake with it.

      Reply
      • Jacqueline Bellefontaine

        July 22, 2020 at 6:25 pm

        Its perfect for filling cakes and I have agluten free cake with this filling coming out soon.

        Reply
    2. Kat (The Baking Explorer)

      July 18, 2020 at 6:04 pm

      5 stars
      What a stunning colour! I'd put this in a cake with some cream, or a pavlova, ok I'm hungry now...

      Reply
      • Jacqueline Bellefontaine

        July 22, 2020 at 6:26 pm

        Yes, it's lovely with a dollop of cream too! I used it with cream on scones the other day in place of strawberry jam. A delicious variation.

        Reply
    3. Rebecca - Glutarama

      July 14, 2020 at 12:43 pm

      5 stars
      I do so love curd, just wish I could make it without the eggs, I'll have to google and see if its possible because this blackcurrant curd looks divine. Thank you for linking up with #CookBlogShare over on Glutarama this week.

      Reply
    4. Jacqui choules

      July 11, 2020 at 9:07 pm

      5 stars
      Perfect every time with your recipe....thank you. It also works with red currents, blackberries, mulberries and gooseberries

      Reply
      • Jacqueline Bellefontaine

        July 13, 2020 at 6:17 pm

        thank you glad you liked it. Yes you can make with other summer berries, Im a bit of a curd fan so will be making some wit gooseberries soon as well.

        Reply

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