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Black Currant Butter Recipe

black currant butter

Fruit butters are soft and spreadable. They are a particularly useful way for dealing with a glut of wild fruits.

Ingredients for Black Currant Butter:

  • 4 lb (1.8 kg) black currants
  • 3  pints (1.7 litres) water
  • Sugar

Method for Black Currant Butter:

  1. Wash the fruit and place in a large saucepan with the water.
  2. Bring to the boil then simmer until the black currants are very soft.
  3. Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
  4. Allow ¾ lb (340 g)of sugar to each l lb (450 g) of pulp.
  5. Return the pulp to the pan and simmer until it has reduced by about one-third or until thick.
  6. Add the sugar and stir until dissolved.
  7. Simmer until the desired consistency.
  8. Spoon into clean, dry, warm, sterilized jars.
  9. Cover and seal with an airtight lid.
  10. Label with date and contents when fully cooled.

Makes a great filling for sponge cakes and tarts as well as being used as a spread like jam.

Has a fairly short storage life, a few months at most due to the sugar content being low compared to a jam, say. Once opened, should be eaten within a week or so.

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Posted in All Recipes, Black Currants, Fruit, Fruit Cheeses and Butters, Val's Preserves, Vegetarian Recipes

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