Summer preserve.

- Gooseberry curd
- Fresh Strawberries with Balsamic Vinegar and Basil
- Rhubarb, apricot and ginger chutney
- Lemon and mint cordial
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Gooseberry 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
125g unsalted butter
450g granulated sugar
200ml strained beaten egg (around 4-5 large eggs)