Gooseberry Curd

This easy gooseberry curd is a great way to make use of all that extra fruit, as
well as create a tasty treat for tarts or scones.

Servings: 3 cups

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Dessert Sauce condiment

European

Fruit Curd Fruit Preserves

🧂 Ingredients

500 grams Gooseberry Puree

You can also use whole fresh gooseberries and just blend them really well. The skins are paper thin and entirely edible so they should break down well in a strong blender.
450 grams Sugar
125 grams Butter
100 ml Lemon Juice

You can use fresh but as this is a cooked recipe I often just use a squeeze bottle as it saves a bunch of time and mess.
5 large Eggs

Beaten

1 Place your gooseberry puree (pulp and juice) and lemon juice into a large
skillet and set on medium heat. Since gooseberries are quite a watery fruit
there is going to be a bit of evaporation we want to achieve by the end so the
final gooseberry curd is nice and thick.
2 When the gooseberry / lemon juice mix has gotten nice and hot add in the sugar
and butter. I just dump everything in all at once. Allow the sugar and butter to
melt completely into the liquid and continue cooking until the mix has slightly
thickened.
3 The next step is the one that is the most tricky. In a large bowl beat your
eggs. Then slowly (SLOWLY) and gently tip some of the hot gooseberry liquid into
the eggs while whisking rapidly. If you add too much too fast you will scramble
the eggs, so slower is better. Continue trickling the hot liquid into the eggs
while whisking until the egg mix has doubled or tripled in volume. Then
reincorporate the egg mix back into the pan and whisk everything together.
Continue cooking on medium heat until you have a thick and glossy gooseberry
curd.
4 Pour your homemade gooseberry curd into sterile jars and seal shut. Let them
come to room temperature and then put in the fridge to chill. The curd will
thicken but still remain easily spreadable when ready to eat.