Posted: 19/07/2014 at 09:25
I picked the last of the blackcurrants yesterday and made blackcurrant curd last night. Not an evening for standing over a bowl over a pan of boiling water. Hugh ferney watsit says simmer for at least 10 minutes to thicken. An hour and a half later.... I'm still stirring, it's slowly getting to 82c and the foxes are arguing on the lawn over meaty chunks. Sounded like a load of kids arguing in the playground. His 5 small jars turned into three and a half medium jars, but it didn't curdle and most important, it tastes great.