Gooseberry Curd – Gooseberry Cream

Place the gooseberries in a large saucepan and bring to the boil with the water at a high temperature. Reduce the temperature, put the lid on and simmer the gooseberries for 20-25 min until they are soft and disintegrate. Remove the saucepan from the heat and strain the fruit through a sieve into a medium sized Weitling. Discard any skins remaining in the sieve.

In another baking bowl set in a saucepan of simmering water, melt the butter. Stir in the eggs, sugar and gooseberry puree. Heat the mixture, stirring frequently, until thick, 25- 30 minutes. Remove the baking dish from the heat and pour the gooseberry cream into clean, dry and preheated jam jars. Cover and seal. Using tongs, place the filled jars in enough boiling water to cover them by a good 2 cm. Sterilize for 5 min.

Label the jars and keep in a cool, dry place.

The crem will keep for 3-4 months.

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