Sneak a look under your gooseberry bush in late June and you will see lots of little berries forming. They are delightfully hairy and translucent.I
f you thin them out you will encourage fewer but much larger berries. Go along each branch picking every other one and there will be enough to make a small batch of gooseberry curd. It doesn’t keep long so is ideal for using up a small amount of fruit and is infinitely superior to its common lemon cousin.
- 300g gooseberries
- 75g unsalted butter
- Juice of one small lemon
- 280g granulated sugar
- 3 large eggs, beaten and strained through a sieve
- 4-5 small jars sterilised and warmed.
- Put the gooseberries and lemon juice in a pan and cook on a gentle heat until the berries have softened and you can squish them easily.
- Strain them through a sieve to remove the seeds. (All this straining is so that you have a velvety smooth curd.)
- Put the gooseberry puree into a bowl over a pan of simmering water.
- Add the butter and sugar and mix until melted. Remove from the heat and allow to cool until tepid.
- Add the egg, making sure that the fruit is NOT too hot otherwise you will have scrambled egg.
- Turn up the heat again and stir constantly until the mixture thickens.
This can take 10-15 minutes so be patient!