• 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:

1. 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.
2. 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.
3. 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.
4. Cook the mixture, stirring frequently, for 25 to 30 minutes or until it thickens.
5. Remove the bowl from the heat and pour the curd into clean, dry, warm, sterilized jars.
6. Seal and cover.
7. Label with date and contents when fully cooled.
8. Keep in a cool, dry place.

Makes about 2 lb (900 g) of Gooseberry Curd.