Easy Blackcurrant Curd
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 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.
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.
- 300 g fresh blackcurrants
- Zest and juice of half a lemon
- 50 g butter
- 100 g caster sugar
- 2 medium eggs
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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.
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Zest the lemon into a small bowl and then squeeze the juice into the same bowl.
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Place a heatproof bowl (I used a pudding bowover 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.
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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.
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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.
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Strain the fruit out using a sieve and pour into a sterilised jar.
- 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.
- Makes one medium jar.
For more fruit curd recipes, here are some ideas:
- Kiwi and satsuma curd
- Elderflower and lemon curd from Fab Food 4 All
- Rhubarb curd from Foodie Quine
- Seville orange curd from Farmersgirl Kitchen
- Mango curd from Family Friends Food
What is your favourite fruit curd?
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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.
Thanks Becca! The colour is just amazing.
I have a heaving Blackcurrant busy in my garden so this is a very timely recipe. Shall be making some today!
Perfect and so exciting to see someone I actually know trying out one of my recipes!
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:-)
thanks Camilla and you are very welcome!
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 š great recipe!
thanks Emma. I do seem to have the patience you need to have, wonder why!
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
Well I read it somewhere but haven’t tried it yet – will report back. Isn’t it bright!!
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.
Thanks Janice, I loved the colour it ended up as, so bright!
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
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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
Adding licorice sounds lovely! I’ll have to try it when the blackcurrants are ripe.
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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.