450g of gooseberries topped and tailed
2 tblsp water
30g unsalted butter
1 egg yolk
- Sterilise two jars by rinsing them in hot water then putting them in the oven at 180ºC for half an hour. (I stand them, open side up, spaced so they aren't touching, on a baking tray lined with a tea towel or newspaper). If you haven't got new lids then have cellophane or wax seals for the tops of the jars.
- Rinse the gooseberries and cook them with the water on a low heat until the gooseberries have burst and become soft.
- Push the gooseberries through a chinoise or sieve with a wooden spoon or spatula into another pan.
- Add the sugar and butter into the gooseberry mixture while it's still hot, stirring until it is incorporated. Workings quickly, whisk the eggs and add them into the mix.
- Put the pan back on a low heat and stir continuously until the mixture is thick and custard like. This can take about 20 minutes.
- Take off the heat and let it cool.
- Transfer to your jars. Put on a pretty label and you can keep these in the fridge for at least two weeks.
This mixture can be spooned into tartlets, spread on toast or scones or yes, even piped into doughnuts.
Download the gooseberry curd recipe here