Rich and creamy with the fruitiness of blackcurrant and the kick of star anise. This simple blackcurrant curd is deliciously different and just perfect on toast.
My garden is full of blackcurrants just now and I am constantly having to come up with different ways to use them. So far I’ve made everything from the classic Cassis (French blackcurrant liqueur) and jams to vodka, salsas to sorbet.
Actually it was my spiced blackcurrant sorbet that gave me the idea for this deliciously spiced blackcurrant curd. The simple addition of star anise to blackcurrants really makes them sing!
What are fruit curds?
For those more familiar with jams and jellies, fruit curds are another member of the fruity preserve family. Lemon curd dates back to the early 1800’s and hails from England.
Back then it was actually lemon cheese, the lemon juice being added to cream causing the curds and whey to separate. Hence the name lemon curd.
Nowadays lemon curd does not contain any cream at all. Its luxurious creaminess comes from eggs and butter.
All sorts of fruits can be used to make fruit curds. Check out my fruit curds section for lots of tasty inspiration.
You will need blackcurrants (of course!), some unsalted butter, eggs (freerange are best of course), caster sugar and the spice element – star anise.
You can use frozen blackcurrants instead of fresh berries.
How to make this blackcurrant curd
Curds are easy to make. For this blackcurrant curd you want to heat the currants first with the star anise then press them through a sieve to get that goegaous fruit puree. This is what you will use to make the actual curd.
Make a simple Bain Marie by placing a heatproof bowl (don’t use metal it can taint the curd) over a pan of simmering water. This allows the blackcurrant curd to cook gently as it isn’t on direct heat.
Add beaten eggs and butter to the bowl along with the sugar, blackcurrant puree and the star anise (again).
Now comes the stirring/whisking part and just a wee bit of patience. Keep stirring and the blackcurrant curd will thicken. It actually thickens more as it cools in the jars too.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How do you know when the curd is ready?
The curd is ready when it coats the back of a spoon without dripping off. Remember it will set up and become more solid once it has cooled in the jars.
Next, strain the curd through a sieve by pressing through with wooden spoon. This gets rid of any tiny strands of egg etc and makes for a lovely smooth curd. This step is optional though.
Finally, ladle the curd into sterilised jars and pop on the lids. I made 2 x 200ml jars from this recipe.
Can you make this curd microwave?
Yes you can. Melt the butter in the microwave for 30 seconds. Whisk the other ingredients together then add to the butter and stir well. Heat at 1 minute blasts and stir between times till it thickens. Strain through a sieve.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
Storage of curd
Curds aren’t really preserves at all in the true sense of the word. While they sit alongside jams and jelly in the supermarket they don’t have the same shelf life when made at home. Store your orange and cardamom curd in the fridge in sealed jars for up to 2 months.
However, once the jar is opened it must be used up within 2 weeks. This spiced blackcurrant curd tastes so delicious mine never lasts long anyway!
Can it be frozen?
Yes you can. Just spoon your black currant curd into freezer-proof bags or little plastic boxes or jars (leave about 1cm head space for expansion), label and pop it in the freezer for up to a year. Defrost thoroughly before use.
Need more help
Then check out my How To Make Curds page for full information on how to make these simple sweet treats.
Uses for spiced blackcurrant curd
On toast for breakfast or with croissants too.
Stirred into Greek yoghurt or swirled through ice-cream.
As a filling for sponge cakes or tarts.
Slathered on a scone with cream on top.
Stirred into cream cheese with sugar as a cake frosting.
Looking for more ways to use up blackcurrants this summer? Then check out these tasty recipes before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Spiced blackcurrant Fruit Curd With Star Anise
- 250 g blackcurrants
- 2 star anise
- 130 g unsalted butter
- 180 g caster sugar
- 4 eggs beaten
- rinse the blackcurrants then cook with 1 tablespoon of water and star anise till they burst open and release their juices
- Press them through a sieve using a wooden spoon, I got 100ml of blackcurrant puree
- Melt the butter in a bain marie (bowl set over a pan of simmering water) along with the blackcurrant puree and the star anise. Add the beaten eggs and sugar and keep whisking till it thickens. Mine took 15 minutes.
- strain the finished curd through a plastic sieve if you want a super smooth silky finish and pot into sterilised jars.