Put the blackcurrants in a pan with 100ml water. Bring to the boil, then turn down to a simmer. Cook for 10 minutes until
the currants have softened and most of them have burst. Take them off the heat and sieve into a large bowl, discarding the seeds, to make a smooth sauce.
Tip the whole eggs and fi ve yolks into a heavy-based pan; give a good stir to break up the yolks (freeze the whites
to use another time). Add the butter, sugar, lemon juice and the blackcurrant sauce and cook over a low heat for
8 to 10 minutes, stirring continuously with a wooden spoon. It’s ready when it coats the back of the spoon thickly.
Remove the pan from the heat and stir in the cassis (although you might want to leave it out if making the curd for kids).
Pour into sterilised jars and cover. Once cooled, store it in the fridge.
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