Strawberry curd

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 200 gram(s) strawberries
• finely grated zest of 1 orange
• finely grated zest and juice of 1 lemon
• 300 gram(s) caster sugar
• 120 gram(s) unsalted butter, cubed
• 4  very fresh eggs
• 2 tablespoon(s) grenadine syrup (optional for colour)

Method

1. Wash and dry the strawberries, then hull them. Purée the berries and, if you wish, sieve out the pips.
2. Put the strawberry purée in the top of a bain-marie, or in a bowl which will sit over a pan of simmering water. Add the orange zest and juice, the sugar and the butter. Beat the eggs and add them to the bowl.
3. Cook, stirring until the sugar dissolves, then continue cooking, stirring often until the mixture thickens.
4. Pour the curd into warm, spotlessly clean jars, cover with a cloth and leave until cold before sealing with jam-pot covers or lids.
5. The curd will keep well for a couple of months if refrigerated. Recipe by Shona Crawford Poole

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