Gooseberry Curd

Gooseberry Curd
Recipe type: Curd
Cuisine: British
  • 700g (1½lb) green gooseberries
  • 300ml (½ pint) Water
  • 110g (4oz) Butter, cut in small pieces
  • 340g (12oz) Sugar
  • 3 large eggs, lightly beaten
  1. Top and tail gooseberries.
  2. Place the gooseberries into a heavy bottomed saucepan with enough water to just cover, bring to the boil and simmer until tender.
  3. Use a blender or liquidizer to produce a puree.
  4. Push gooseberries through sieve, making sure to scrape puree from underside of sieve.
  5. Place the puree into a double boiler (a bowl placed over a saucepan of boiling water).
  6. Add the sugar and butter, then cook over a low heat until the sugar is fully dissolved.
  7. Remove from the heat and blend with the beaten eggs.
  8. Return to the low heat, whisking continuously, and cook until the curd will coat the back of a spoon.
  9. Pour into prepared jars and seal as for jam.

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