This curd isn’t one you are likely to find for sale anywhere, so you have no option but to make it yourself at home. Gooseberries are relatively easy to grow and don’t need much attention to flourish so it is well worth growing some just to make this curd.
Gooseberry curd
Makes: Makes 450 g (1 lb)
What you will need:
- 450 g (1 lb) gooseberries, any large stems removed
- zest of 1 lime
- 100 g (3½ oz) butter, preferably unsalted and cut into cubes
- 200 g (7 oz) caster sugar
- 3 large eggs plus 2 yolks, beaten
What to do:
- Place the gooseberries in a pan with 85 ml (3 fl oz) water and cook gently for 5-10 minutes, squashing the fruits with a spoon to help release the juice.
- Press the fruit through the fine disc of a food mill or a sieve, to remove the skins and seeds, collecting the purée in a bowl.
- Place the bowl over a pan of simmering water (or use a double boiler) and add all the other ingredients, pouring the beaten eggs through a sieve on to the purée. Continue stirring with a wooden spoon until everything becomes well blended and smooth and thick enough to coat the back of a spoon — this should take about 20-30 minutes.
- Pour the curd into hot, sterilized jars and seal.
Credits
This recipe is from “Fruits of the Earth: 100 Recipes for Jams, Jellies, Pickles and Preserves” by Gloria Nicol, published in hardback by Cico Books (an imprint of Ryland, Peters & Small) and available from all good book retailers priced at £14.99.
