Recipe: Green Gooseberry Curd

Recipe Green Gooseberry Curd

I didn’t realise that gooseberries came in colours other than green until I started growing them myself – shameful!  This reddish variety is called Hinnomaki Red and is one of the four small bushes I have at the moment – I plan to get some more when we’ve created a bit more space in the garden. I read recently that you can grow gooseberries as a cordon, and they will reach about 6 feet high – this sounds very do-able, and would certainly make picking a bit easier.


Gooseberries are so versatile – you can pick slightly underripe ones for jams, pickles & chutneys, and then leave others to ripen on the bush to harvest later on & make amazing tarts, pies, crumbles & cobblers… Gooseberry jam is a wonderful thing, but if you find the topping and tailing of all those berries a bit tedious then try this recipe for gooseberry curd – you don’t have to worry about all that prep. This curd is wonderfully fragrant, and beautiful pinky-green colour & tastes of summer, as far as I am concerned. Delicious on toast, or freshly made scones, or as yummy Victoria sponge filling. I made this with green gooseberries from our ever-wonderful local food delivery people – Northern Harvest – I’m going to use the red ones in a pie for Sunday lunch tomorrow.


Green Gooseberry Curd

  • Servings: Makes 3-4 jars
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This recipe contains eggs that are not completely cooked so should not be given to anyone who needs to avoid raw eggs.

This preserving method is very short-term – the curd will keep for 3 weeks in the fridge. If you don’t think you can eat 4 jars of curd in 3 weeks (you’d be surprised…) then you could: give some away (go on, be nice!); halve the quantities; leave half the curd to cool completely and freeze in a couple of small plastic containers (I have never tried this but have been told it works well).

1 kg green gooseberries
500g sugar
100g butter, cut into pieces
4 eggs, lightly beaten, and sieved to remove all the yucky bits

You will need:
4 sterilized jam jars and lids – have these ready to go when the curd is still hot. Remember – don’t put hot curd into cold jars or cold curd into hot jars…

– a double boiler, or a large heatproof bowl that will sit over a simmering pan of water without the bowl coming into contact with the water.


  • Put the gooseberries in a pan with a couple of tablespoons of water and simmer on a low heat and cook until the berries are soft.
  • Transfer the gooseberries to a sieve over the bowl you have ready (or the top part of the double boiler) and use a spoon to push the fruit through, leaving the skins and seeds behind.
  • Meanwhile bring 3 to 4 inches of water to a very low simmer in the pan. It’s important that the curd is heated very gently – so make sure the water is simmering – NOT boiling. If the mixture gets too hot too quickly your curd will turn into gooseberry flavoured scrambled eggs…
  • Put the bowl over the pan of hot water. Add the sugar to the fruit puree – stir until it dissolves.
  • Add the butter bit by bit and stir until dissolved.
  • Now gradually add the eggs, stirring all the time.  Keep stirring very frequently until the curd has thickened – this takes around 25 minutes.  It’s a bit hard on the arm and shoulder, but hey, no pain, no gain…
  • The curd will not get terribly thick – you will be able to tell it is ready when the trail left in the curd by the spoon is visible for a couple of seconds. Remember the curd will set and become much thicker as it cools.
  • Pot the hot curd into the hot sterilized jam jars and cover with lids or cellophane circles.
  • Keep the curd in the fridge and use within 3 weeks.

10 thoughts on “Recipe: Green Gooseberry Curd

  1. I discovered red gooseberries at my parents’ last summer. I’m not too keen on the green ones, but I’d never even seen red gooseberries before so I tried one, and then another one, and then a whole handful. It turns out I like them quite a lot. I’m going to plant a red gooseberry of my own as soon as I find somewhere that sells them.

  2. I love lemon curd, and have made it a few times, but this sounds just as nice. We used to have a gooseberry bush in our last house that produced loads of fruit and I’d love to get another one.
    Teresa x

  3. I never thought of gooseberries in curd before! This sounds delicious & has been bookmarked. I would have made it this year but some little critter has devoured all my gooseberries before I got the chance to harvest them!

  4. Green Gooseberries remind me of my childhood.
    Can’t wait to try this recipe!
    Thanks for shareing it:).

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