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spoon of blackcurrant curd coming out of jar.
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4.80 from 5 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Course: afternoon tea, Cake, Dessert
Cuisine: British
Keyword: blackcurrants, cake filling, spread
Servings: 4 300g (11oz) jars

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 350g (12oz) 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

Cook's Tips
1 tablespoon= 15ml 1 teaspoon = 5ml . Always use measuring spoons for accuracy.  Spoons should be level unless otherwise stated.
Store
Once cold,  label and store in the refrigerator for up to 2 weeks.
Freeze for up to 4 months.