Gooseberry Curd
Makes: 900g (2lb)
680g (1˝lb) Green Gooseberries
300ml (˝ pint) Water
110g (4oz) Butter, cut in small pieces
340g (12oz) Sugar
3 Large Eggs, lightly beaten
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 and seal as for jam.
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