Black Currant Butter Recipe

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.

General Information on Making Fruit Butters & Cheese

Fruit Butters & Cheeses

Fruit butters and fruit cheese are old-fashioned names for preserves made with fruit puree and sugar. Generally the fruits used for jellies are also the best ones for butter and cheeses and they can even be made from the pulp left in the jelly bag after...

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!

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All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.