Main content

This is an easy way to use up a glut of blackcurrants. You can make it with red currants and raspberries too.


  • 1lb (450g) blackcurrants, de-stalked

  • 1lb (450g) cooking apples

  • To each 1lb (450g) of puree

  • 8oz (225g) unsalted butter

  • 4 large eggs

  • 1lb (450g) caster sugar


  • 1.

    Put the fruit in a pan with a drop of two of water, and cook slowly until softened. Put through a nylon sieve. Measure the puree and take the ingredients from above. Put the puree into a double saucepan or a bowl over simmering water. Add the butter and sugar and dissolve. Beat the eggs lightly, strain into the mixture and stir until it thickens. Do not allow to get too hot or boil as it could curdle. When thick, pot and store. Eat within 3 months and keep in the fridge.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings