Mid-season gooseberries are fat, flavourful and juicy: combine ripe with slightly under-ripe berries for the best jams.
I also love gooseberries in a smooth but tart curd.
This is a little more subtle and complex than a pure lemon curd, with the floral flavour of the gooseberries dancing on the tastebuds.
There's nothing better on a scone or hot breakfast pancakes.
Makes about five small (250-300ml) jars.
500g gooseberries
100ml lemon juice (around 3-4)
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)
Sterilise some jars - Place your jars in the oven and heat to 140°C.
Leave them there until needed.
Put the gooseberries in a pan with the lemon juice.
Bring slowly to a simmer, stirring often, until the fruit starts to release its juice, then simmer gently for five to 10 minutes until the fruit has collapsed.
Rub this mixture through a fine sieve to get a thin, smooth gooseberry puree.
Put the puree, butter and sugar into a large basin over a pan of simmering water.
Stir until the butter has melted and the mixture is smooth.
Take off the heat and let it cool for a minute – you don't want it to be too hot when you pour in the eggs, or they will scramble.
It should be cool enough that you can comfortably put your finger into it.
Pour in the strained beaten egg, whisking all the while.
Return the pan to the heat and stir the mixture over the simmering water until thick and creamy and registering at least 82C on a sugar thermometer.
This requires patience – it will take a good 10 minutes, probably more – but the curd is much less likely to get too hot and scramble than if you cooked it directly in a pan.
If the curd does start to scramble, take it off the heat and whisk vigorously until smooth.
As soon as it has thickened, pour the curd into the hot jars and seal.
Leave to cool before labelling.
Use the curd within four weeks; once opened, keep in the fridge and use within a week.
I also love gooseberries in a smooth but tart curd.
This is a little more subtle and complex than a pure lemon curd, with the floral flavour of the gooseberries dancing on the tastebuds.
There's nothing better on a scone or hot breakfast pancakes.
Makes about five small (250-300ml) jars.
500g gooseberries
100ml lemon juice (around 3-4)
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)
Sterilise some jars - Place your jars in the oven and heat to 140°C.
Leave them there until needed.
Put the gooseberries in a pan with the lemon juice.
Bring slowly to a simmer, stirring often, until the fruit starts to release its juice, then simmer gently for five to 10 minutes until the fruit has collapsed.
Rub this mixture through a fine sieve to get a thin, smooth gooseberry puree.
Put the puree, butter and sugar into a large basin over a pan of simmering water.
Stir until the butter has melted and the mixture is smooth.
Take off the heat and let it cool for a minute – you don't want it to be too hot when you pour in the eggs, or they will scramble.
It should be cool enough that you can comfortably put your finger into it.
Pour in the strained beaten egg, whisking all the while.
Return the pan to the heat and stir the mixture over the simmering water until thick and creamy and registering at least 82C on a sugar thermometer.
This requires patience – it will take a good 10 minutes, probably more – but the curd is much less likely to get too hot and scramble than if you cooked it directly in a pan.
If the curd does start to scramble, take it off the heat and whisk vigorously until smooth.
As soon as it has thickened, pour the curd into the hot jars and seal.
Leave to cool before labelling.
Use the curd within four weeks; once opened, keep in the fridge and use within a week.
