Homemade Blackcurrant Curd
Day Dreaming Foodie
Day Dreaming Foodie
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  • 500 g blackcurrants
  • 5 small jar
  • 5 small jars Ingredients 500g blackcurrants 100ml lemon juice 125g butter 500g granulated sugar 200ml strained beaten egg (approx 4-5 large eggs) Method Sterilise 5 small jars (250-300ml). I like sterilizing my jars in the oven once they have been cleaned. My wee halogen oven has a pre-set sterilizing setting but approx 15mins in a low oven does the trick or run them through the dishwasher on hot if you're looking for a super easy way to sterlise! The jars should still be warm when you fill them. Place blackcurrants and lemon juice in a pot and simmer gently for approx 5-10mins until the blackcurrants have collapsed. Rub this mixture through a very fine sieve to remove skins and seeds or squeeze through a jelly bag into a heatproof bowl Add the butter and sugar to the bowl with the blackcurrant puree and place over a pan of hot water. Stir until the butter has melted and the sugar has dissolved and the mixture is smooth. Take your mix off the heat and let cool down for a minute or two. When the mixture has cooled to approx blood temperature (it shouldn't be hot or the eggs will scramble) add your eggs slowly whisking the whole time. Return your bowl to the heat and stir until thick and creamy. This will take at least 10 minutes and the mixture should reach 82-84°C on a sugar thermometer. Pour your curd into warm jars and seal. Allow them to cool completely. Store your curd in the fridge and use within approx 4 weeks 3.5.3208



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