Blackcurrant curd is vibrantly coloured, intoxicatingly fragrant and tangy – and it is very simple to make. As blackcurrants are very much in season here in the UK (I am picking punnets of them every few days at the moment), I love making several batches of them.
As I have mentioned in previous posts, I adore fruit curds and need no excuse to make them with whatever seasonal soft fruits are in season. That said, they work brilliantly with frozen fruit and even tinned fruit. Even using tinned fruit, the curd tastes so much nicer than curds you can buy.
If you are using tinned fruit, just drain the fruit from the tin but keep the juice or syrup: I like to use the juice or syrup in cocktails or even in sparkling wine as a version of Bucks Fizz!
A video from me!
A video clip of me waxing lyrical about fabulous blackcurrants, with two more of my favourite things to make with them – blackcurrant & star anise vodka and blackcurrant fondant fancies – can be found here.
Ok, I am just trying out videos so this is really just a practice run!
The recipe for my fondant fancies is here.
Recipe: blackcurrant curd (makes 3-4 jars)
- 500g frozen or fresh blackcurrants
- 300g caster sugar
- 250g unsalted butter, in smallish pieces
- 6 large eggs, beaten
(1) Heat the blackcurrants in a small pan over a medium heat for a couple of minutes, stirring from time to time just to break them up and help release their juice. Strain through a fine sieve into a medium bowl, pressing to get as much as the wonderful juice as you can.
NB: you only need to heat the blackcurrants until they break down enough so that they can be easily strained to get all that wonderful juice.
(2) Add the sugar, eggs and butter to the warm blackcurrant juice, mix well and place over a pan of gently simmering water, making sure the bowl is not touching the water. Stir the mixture well with a wooden spoon until the mixture thickens and just coats the back of the spoon (the consistency of double cream). Be patient (the hardest part I find!): this can take 20-25 minutes or so, or a little quicker if the blackcurrant juice was hotter.
(3) Remove from the heat and pour into sterilised jars – the curd will thicken further as it cools. Keep in the fridge and use within a couple of weeks.