|Green gooseberries||1 1⁄2 Pound (700 Gram, Young)|
|Water||1⁄2 Pint (300 Milliliter)|
|Butter||4 Ounce (100 Gram)|
|Sugar||12 Ounce (325 Gram)|
1. Wash fruit.
2. Prepare a bain-marie or double boiler. To do so, fill a large stock pot or saucepan with 3 inches of water and simmer on low flame.
3. Preheat the oven to 225°F/ 110°C/ Gas ¼
4. Ready 3-4 preserve or coffee jars with tight fitting, vinegar proof lids. The jars should be clean and dry. Place in the oven to warm and sterilize them.
5. In a saucepan, combine gooseberries with water and simmer till the berries are soft and pulpy.
6. Strain berries through fine mesh nylon sieve and collect the puree under the sieve.
7. Use a large basin or a saucepan that fits over the double boiler, without the base touching the simmering water.
8. Combine the sugar and butter in the basin and melt, stirring over the double boiler.
9. Add the gooseberry pulp.
10. Using a wooden spoon, stir the mixture until the sugar dissolves.
11. In a mixing bowl, add the yolks and use a fork to break them.
12. Gradually pour the hot gooseberry mixture into the egg yolks, stirring to blend in.
13. Strain the curd back into the saucepan and return to the double boiler.
14. Cook the curd over the double boiler for 45 minutes, stirring often, in one direction, until the curd is thick.
15. Take pan off the heat and allow it to cool for 5-10 minutes before potting.
16. Pour the curd into the warm jars till the brim. Cover jars with waxed paper discs, waxed-side down.
17. When cooled, put on the lids and close tightly.
18. Label the jars with name and date of making.
19. Store in a cool dry area like your pantry.
20. You can use the curd as an accompaniment, as a topping or as a filling for desserts.