Ingredients for Gooseberry Curd:
- 2 lb (900 g) gooseberries
- 2 fl oz (50 ml) water
- 2 oz (56 g) butter
- 3 fresh eggs
- 1 lb (450 g) sugar
Method for Gooseberry Curd:
- Top and tail the gooseberries and place a large saucepan with the water. Bring to the boil over a high heat. Reduce the heat, cover and simmer for about 20 minutes until the gooseberries are soft and mushy.
- Remove from the heat and push the gooseberries through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon. Throw away the skins left in the strainer.
- Put another heatproof bowl over a pan of simmering water and melt the butter. Beat the eggs lightly and stir into the bowl with the sugar and gooseberry puree.
- Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.
- Remove the bowl from the heat and pour the curd into clean, dry, warm, sterilized jars.
- Seal and cover.
- Label with date and contents when fully cooled.
- Keep in a cool, dry place.
Makes a great filling for tarts and cakes as well as thickly spread on bread and butter.
Be aware that some gooseberries contain more juice than others and if yours are particularly juicy the curd will not thicken properly. If in doubt, weigh the purée and use an equal amount of sugar.
Makes about 2 lb (900 g) of Gooseberry Curd.
Important Note: Unlike store-bought curds with preservatives Fruit curds do not store for long because of the eggs. Best kept in the refrigerators and eaten within two or three weeks at most.
Because of the lightly cooked eggs in them, there are health implications and home made curds are probably best avoided by pregnant ladies, babies, younger children and the elderly or anyone who is at particular risk from salmonella. It is a very small risk, but nonetheless a risk.