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    Home » Recipes » Jam, Curd and Preserves

    Published on Jul 24, 2016. Modified on Jan 30, 2023 by bakingqueen74. This post may contain affiliate links. 27 Comments

    Easy Blackcurrant Curd

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    Jump to Recipe

    When it comes to summer, one thing I love to do is make jams and curds to preserve all that lovely summer fruit so we can enjoy it later in the year.

    Last week my youngest daughter and I picked a big punnet full of blackcurrants at Crockford Bridge Farm, my local pick your own farm here in Surrey.

    I have frozen some of them to enjoy in puddings and cakes later on. With one batch I made this easy blackcurrant curd.

    I love the tartness of blackcurrants and redcurrants, and I always enjoying cooking, baking and preserving with fruit, especially the old traditional fruits like this that you don’t see in the shops that much.

    Blackcurrant curd

    Just look at the wonderful colour of the curd! As you gently cook the blackcurrants in a splash of water they release a lot of juice which gives a deep red colour to the curd. I suppose it is the same colour as Ribena but still I was amazed by it.

    I kept my blackcurrant curd with a tart flavour rather than making it overly sweet.

    I’ll be enjoying it with yoghurt, to sandwich together sponge cakes, with shortbread and meringues and fresh cream.

    Blackcurrant curd

    It’s also delicious on toast or straight from the spoon!

    For more recipes using blackcurrants, make sure you check out these blackcurrant, redcurrant and gooseberry recipes in a collection from UK food bloggers!

    Ingredients

    Here are the ingredients you will need to make this curd. Grab the quantities from the recipe card further down the post!

    • blackcurrants
    • lemon
    • butter
    • caster sugar
    • eggs

    Step by step

    For this curd I used the bain marie method, though now I tend to always use the microwave method for making other fruit curds.

    1. Heat the blackcurrants in a small pan until they release their juice.
    2. Zest a lemon into a bowl and squeeze the lemon juice into the same bowl.
    3. Place a heatproof bowl over a pan of barely simmering water. Put the lemon zest, juice, caster sugar and butter in the bowl. Heat until the butter has melted and the sugar has dissolved.
    4. Beat the eggs and put them through a sieve into the bowl with the lemon sugar and butter mixture.
    5. Add the blackcurrants from the saucepan into the bain marie bowl. Stir well and keep stirring over the heat of the pan for 30-40 minutes until the curd has thickened and coats the back of a spoon. 
    6. Strain the fruit out using a sieve, catch the curd in a jug and place in a sterilised jar in the fridge. It will thicken more.

    Blackcurrant curd

    More Fruit Curds to Try

    For more fruit curd recipes, here are some ideas:

    • Apricot curd
    • Passionfruit curd
    • Kiwi and satsuma curd
    • Elderflower and lemon curd from Fab Food 4 All
    • Rhubarb curd from Foodie Quine
    • Orange curd
    • Mango curd from Family Friends Food

    What is your favourite fruit curd?

    Are you on Pinterest? Pin my easy blackcurrant curd for later!

    Blackcurrant Curd

    Easy Blackcurrant Curd

    Recipe

    A jar of blackcurrant curd, with spoon on top.

    Easy Blackcurrant Curd

    A delicious fruit curd made with fresh blackcurrants
    4.86 from 14 votes
    Print Pin Rate Save Saved!
    Course: Jam and Curd
    Cuisine: British
    Keyword: blackcurrant
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12 servings
    Calories: 86kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 300 g fresh blackcurrants
    • Zest and juice of half a lemon
    • 50 g butter
    • 100 g caster sugar
    • 2 medium eggs
    UK Measurements - US Measurements

    Instructions 

    • Put the blackcurrants in a pan with a splash of water. Cook on a low heat for 5-10 minutes until the fruit has released its juices.
      300 g fresh blackcurrants
    • Zest the lemon into a small bowl and then squeeze the juice into the same bowl.
      Zest and juice of half a lemon
    • Place a heatproof bowl (I used a pudding bowl) over a pan of just simmering water. Put the lemon juice and zest, butter and caster sugar in the bowl and heat gently until the butter has melted and the sugar has dissolved.
      50 g butter, 100 g caster sugar
    • Set the bowl aside while you prepare the eggs. Crack the eggs into a bowl, whisk well with a fork and then sieve the eggs into the pudding bowl over the water.
      2 medium eggs
    • Add the fruit from the other pan, stir well, and keep stirring for 30-40 minutes until thickened and it coats the back of a spoon.
    • Strain the fruit out using a sieve and pour into a sterilised jar.

    Notes

    • Note: Adapted from this recipe on BBC website.
    • Store your blackcurrant curd in the fridge and use within about 2 weeks.
    • You can also freeze small containers of fruit curd to make it last longer.
    • Yield: makes one medium jar.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

    More Jam, Curd and Preserves

    • Open jar of pear curd with green cloth and pears in background.
      Pear Curd
    • Jar of curd with a drip down the side of it, half a scone spread with blueberry curd beside it.
      Blueberry Curd
    • A jar of curd on a white wooden background, with some passionfruit beside.
      Passionfruit Curd
    • Close up of blackcurrant jam in the jar, from above.
      Blackcurrant Jam

    Reader Interactions

    Comments

    1. Anna says

      August 02, 2022 at 5:48 pm

      Linked over to this as apparently it tasted great in a tart, from Joybilee Farm

      Glad I found your site through her site.

      Lovely recipes! Making this tomorrow.

      Reply
    2. Amanda Scutt says

      July 26, 2021 at 1:32 pm

      Lovely recipe thank you. I have just made this with my black currants from my allotment. Looking for to it in yogurt, with lemon drizzle cake and on my porridge. The colour is amazing too. No waste as the strained fruit I added to natural yogurt. Love it

      Reply
      • bakingqueen74 says

        July 26, 2021 at 3:38 pm

        Great, thank you so much for leaving a review Amanda

        Reply
    3. Jackie says

      June 29, 2021 at 3:26 am

      Great easy recipe and tastes divine! I used slightly less sugar (I like the tartness of blackcurrants) and next time will cook the blackcurrants down a little more until they are all squashy. I ate the sieved currants with natural yogurt, too good to throw away, delicious thank you.

      Reply
      • bakingqueen74 says

        July 03, 2021 at 6:57 am

        Great to hear, thanks Jackie! I can’t wait to pick blackcurrants this year, eating them with yoghurt sounds delicious!

        Reply
    4. Bett says

      July 21, 2020 at 10:37 am

      Would it not be better to strain the black currants before adding to the butter/sugar/egg mixture?

      Reply
      • bakingqueen74 says

        July 23, 2020 at 2:06 pm

        You can do that if you prefer, I like to get loads of flavour from the blackcurrants so keep them in.

        Reply
    5. Stasy says

      August 02, 2019 at 7:01 am

      Thank you for this recipe! Tempted to try making in, but before I wanted to ask if this curd is suitable to be put on top of a cake? Or will it be too runny when cutting?
      Thanks for your reply in advance!

      Reply
      • bakingqueen74 says

        August 02, 2019 at 11:18 am

        Hi Stasy, I find with curd you can sometimes make it thicken up more by cooking for longer. But it is not as thick as commercial shop bought lemon curd which has stabilisers etc so it might be a bit too runny for the top of a cake unfortunately.

        Reply
    6. Jayne says

      July 23, 2019 at 11:25 am

      Had my first taste on wholemeal toast this morning and it’s absolutely delicious! I too am always looking for different recipes for the pounds of fruit I get from my black currants. This year it’s been sorbet and your curd. Gave some to my neighbour and she loved it too. Going to have it on breakfast muesli and yogurt tomorrow. Many thanks for sharing.

      Reply
      • bakingqueen74 says

        July 26, 2019 at 3:14 pm

        So pleased to hear that Jayne thanks very much for leaving your comment!
        I wish I had blackcurrant bushes in my garden or allotment.

        Reply
    7. Helen says

      September 24, 2018 at 9:08 am

      After stumbling across your recipe, and not knowing what to do with the blackcurrents from my garden, I have just made my first batch of blackcurrent curd and it tastes lovely. Can’t wait until it’s cooled down to taste properly. Will certainly be making more.

      Reply
    8. Carmen says

      May 02, 2017 at 8:38 am

      Hi, thanks for the recipe. I just make it and is fantastic. I just put a little licorice and taste very good. I live in Denmark and here we like with licorice. Now i have for my cakes. Thanks Carmen

      Reply
      • bakingqueen74 says

        May 02, 2017 at 7:19 pm

        Adding licorice sounds lovely! I’ll have to try it when the blackcurrants are ripe.

        Reply
    9. hijackedbytwins says

      August 08, 2016 at 9:48 am

      Oh wow, this looks sooooo good!!! This has gone straight on my to try board for next year when the blackcurrants come back! Thank you for sharing with #CookBlogShare x

      Reply
    10. Janice @FarmersgirlCook says

      July 25, 2016 at 7:31 pm

      I absolutely love this blackcurrant curd. It’s such a rich colour and the best fruit curds are made with tart fruit, so adding this to my ‘to make’ list. Thanks for linking to my Seville Orange Curd recipe.

      Reply
      • bakingqueen74 says

        August 02, 2016 at 7:51 pm

        Thanks Janice, I loved the colour it ended up as, so bright!

        Reply
    11. Angela / Only Crumbs Remain says

      July 25, 2016 at 2:01 pm

      Wow, the colour of that curd is amazing Lucy! It sounds delicious with that slight tartness and I hadn’t appreciated that we can freeze curd as well. I’ll have to try to remember that!
      Angela x

      Reply
      • bakingqueen74 says

        August 02, 2016 at 7:52 pm

        Well I read it somewhere but haven’t tried it yet – will report back. Isn’t it bright!!

        Reply
    12. efwalt says

      July 25, 2016 at 10:56 am

      Wow looks like you’ve got the texture of that curd SPOT ON! I’ve curdled lemon curd more times than I care to admit 😛 great recipe!

      Reply
      • bakingqueen74 says

        August 02, 2016 at 7:52 pm

        thanks Emma. I do seem to have the patience you need to have, wonder why!

        Reply
    13. fabfood4all says

      July 25, 2016 at 10:47 am

      Your Blackcurrant Curd looks utterly divine Lucy:-) Must go to the farm and pick some fresh fruit soon! Thanks for linking to my Elderflower Curd:-)

      Reply
      • bakingqueen74 says

        August 02, 2016 at 7:53 pm

        thanks Camilla and you are very welcome!

        Reply
    14. Foodie Quine (@foodiequine) says

      July 25, 2016 at 10:41 am

      I have a heaving Blackcurrant busy in my garden so this is a very timely recipe. Shall be making some today!

      Reply
      • bakingqueen74 says

        August 02, 2016 at 7:53 pm

        Perfect and so exciting to see someone I actually know trying out one of my recipes!

        Reply
    15. Becca @ Amuse Your Bouche says

      July 25, 2016 at 9:22 am

      This looks fantastic! I love how smooth and creamy it looks. I’ve never tried making curd but it looks like a lovely change from jam.

      Reply
      • bakingqueen74 says

        July 25, 2016 at 9:29 am

        Thanks Becca! The colour is just amazing.

        Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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