Gooseberry Curd

• 3lb/1.5 kg green gooseberries
• ¾ pint/375

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.