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.
This recipe makes 3 x 250ml jars of blackcurrant curd and I have taken a serving as about a tablespoon in size, of course, it's entirely up to you how much you dollop on your toast!Fruit curds will keep in a cool cupboard for up to 2 months but must be stored in the fridge when opened and used within 2 weeks.