Gooseberry Curd is delicious spread on buttered bread or toast. It improves with keeping.
2 lb. gooseberries, trimmed and washed
2 fl. oz. water
1 oz. butter eggs, lightly beaten 1 lb. sugar
In a large saucepan, bring the goose-berries and the water to the boil over high heat.
Reduce the heat to low, cover the pan and simmer for 20 to 25 minutes, or until the gooseberries are soft and mushy.
Remove the pan from the heat and push the fruit through a strainer into a medium-sized mixing bowl, pressing down on the fruit with a wooden spoon. Discard the skins left in the strainer.
In another medium-sized mixing bowl set over a pan of simmering water, melt the butter.
Stir in the eggs, sugar and the goose-berry puree. Cook the mixture, stirring frequently, for 25 to 30 minutes, or until it thickens.
Remove the bowl from the heat and pour the curd into clean, dry, warmed jam jars. Seal the jars as for jam with circles of greaseproof or waxed paper. Cover with jam paper covers and secure with rubber bands.
Using tongs,’ carefully immerse the filled jars to within 1-inch of the top in boiling water for 5 minutes to sterilize them.
Label the jars and keep them in a cool, dry place.