How To Make Blackcurrant Curd Jam

Homemade Jam Recipes

Ingredients: Blackcurrant Curd Jam Recipe

Photo of Blackcurrants12 oz / 350 grams of of blackcurrants (freshly picked or previously frozen)
3 large unwaxed lemons (or four small lemons)
12 oz / 350 grams of caster sugar
6 large free-range eggs
8 oz / 225 grams of butter (or a good-quality cooking margarine)

Method - What To Do

This is a really tasty and unusual alternative to the far more common lemon curd recipe. Using the majority of the same ingredients and made by following a similar, slightly more long-winded process, this curd can be used as a strong and luxurious filling for a rich chocolate cake. Half this recipe if you only need to make enough for a couple of jars.

Photo of BlackcurrantsZest or grate all of the lemons and collect this rind in a glass bowl. Mix the caster sugar with the zested rind and place this dish to one side. Soften the lemons so that they will be more easy to juice and cut them all in half. Squeeze the juice from the lemons into a saucepan, collecting any pips or bits of lemon flesh with a sieve as you squeeze / juice the fruit. Tip in the blackcurrants and bring the pan to a simmer for around ten minutes, until all of the blackcurrants have softened and started to collapse as the fruit separates from the skins.

Pour the blackcurrant and lemon mixture through a sieve, rubbing with a spoon to extract all of the juice and berry puree. Scrape off any puree that remains on the underside of the sieve and crack in the eggs. For a creamier-tasting blackcurrant curd, leave out one or two of the egg whites, instead just using the yolks.

Photo of BlackcurrantsWhisk the eggs with the lemon and blackcurrant mixture, and once thoroughly combined, tip this into the bowl containing the lemon zest and sugar. Place this on a saucepan that is partially filled with simmering water and slowly whisk all of these ingredients together, adding in the butter (cut into small pieces). It is important that the water is only on a gentle simmer and nothing more, as a higher heat may result in a lumpy scrambled egg mixture, rather than a smooth paste as desired. In less than 20 minutes, your curd should have thickened and be ready to take off the saucepan.

Pour your freshly made blackcurrant curd into clean glass jars (preferably sterilised) and cool down, before storing in a fridge. Although it is likely to be eaten quickly, this curd has a short shelf life of just a week or two, and certainly no more than a month. To store for a longer period of time, transfer into plastic containers and freeze until needed.

Blackcurrant Curd Jam Recipe - More Curd Recipes.