Gooseberry Curd

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Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 3lb/1.5 kg green gooseberries
  • ¾ pint/375 ml water
  • 1½lb/750g caster sugar
  • 4 oz/125g butter
  • 4 eggs

Method

Wash the gooseberries and top and tail them. Cook in the water until soft, and sieve. Put into a double saucepan or bowl over hot water with the sugar and butter. When the sugar and butter have melted, stir in the well-beaten eggs, and continue cooking gently, stirring until the mixture thickens. Pour into small hot jars and cover, or else cool and pour into small freezer containers.

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