Easy Blackcurrant Curd

4.80 from 15 votes

A delicious fruit curd made with fresh blackcurrants

Course Jam and Curd

Cuisine British

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 86kcal

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 (superfine 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.