Gooseberry Curd

Gooseberry curd is a tasty change for breakfast toast or snacking on bread or rolls throughout the day.

A lot of lovely recipes call for lemon curd (Gooseberry curd can be substituted, if you are feeling adventurous) and when home-made it is even more delicious".

Ingredients:

1½lb (680g) Green Gooseberries
½ pint (300ml) Water
4oz (110g) Butter, cut in small pieces
12oz (340g) Sugar
3 Large Eggs, lightly beaten

Makes: 2lb (900g)

Method:

Top and tail gooseberries.
Place the gooseberries into a heavy bottomed saucepan with enough water to just cover, bring to the boil and simmer until tender.
Use a blender or liquidiser to produce a puree.
Push gooseberries through sieve, making sure to scrape puree from underside of sieve.

Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
Add the sugar and butter cook over a low heat until the sugar is fully dissolved.

Remove from the heat and blend with the strained and beaten eggs.
Return to the low heat, whisking continuously
Cook until the curd will coat the back of a spoon.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.

It will keep for several weeks, but it must be stored in a cool place.