Making curd is a great way to use up a large amount of fruit, and this gooseberry curd is the perfect option due to the natural tartness. Gooseberries are an absolutely lovely fruit, but many people don’t know how to cook with them.
If you have a gooseberry plant you likely get more fruit than you know what to do with. Well, like many people who grow produce, canning, jarring, pickling and the like are great ways to preserve food for year round use. Making a curd is a fantastic and delicious way to use up a large amount of fruit and takes very little effort!
I love to use this gooseberry curd in things like gooseberry tartlets or just schmeared on a biscuit for a snack to pair with coffee or tea.
What Is Fruit / Gooseberry Curd
Fruit curd is a delicious and creamy spread or filling made by combining fruit juice, zest, sugar, eggs, and butter. Unlike traditional curd made with milk, fruit curd relies on the acidity of the fruit juice to curdle the mixture, resulting in a smooth and luscious texture. Common fruits used for curd include lemons, limes, oranges, and berries, each contributing their distinct flavors to the final product. Fruit curd is not only popular as a spread on toast or scones but also serves as a versatile ingredient in baking and dessert-making, adding a burst of fruity sweetness to pies, cakes, and pastries.
Related: Blackcurrant Curd Tart , Lemon Curd Tart
How To Make This Easy Gooseberry Curd Recipe
This gooseberry curd recipe is super easy but I do recommend using a kitchen scale so you have precise measurements. And yes, as you can see in the image above I got lazy and used store-bought lemon juice. Although to be fair I also used store-bought gooseberry puree so this recipe was really quite simple.
Gooseberry Curd 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.
Gooseberry Curd Recipe Instructions
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.
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.
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.
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. If you want to set it in a tart you can just pour it into pre-made or homemade pate sucree shells.
I love these Kilner jars or other swing top jars for preserves since they are great at storing things that you might want a little of at a time.
Spreads, Jams, and Preserves You’ll Love
Gooseberry Curd
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
Instructions
- 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.
- 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.
- 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.
- 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.
Tasty. I never know what to make with my gooseberries
Lovely curd recipe and perfect for my gooseberry plant