Raspberry Curd

Makes five 4oz jars

• 1kg/2¼lb raspberries
• 450g/1lb white granulated sugar
• 115g/4oz salted butter, diced small
• 4 large eggs, beaten

Place the raspberries in a saucepan with 2 tablespoons of water and bring to the boil. Reduce the heat and simmer for about 5-10 minutes until your fruit is extremely soft and sieve-able.

Using the back of a wooden spoon push as much of the fruity mixture through a fine sieve. Discard the pips. Place the smooth fruit pulp in a bowl and place on top of a simmering pan of water.

Add the sugar, butter cubes and beaten eggs to the fruit. Over a low heat, gently whisk until all the butter has melted and the sugar has dissolved. Swap to a wooden spoon and keep stirring – about 20 minutes – until the mixture has thickened enough to coat the back of the spoon.

Sieve to remove any stray bits of egg, then transfer to sterilised jam jars. The curd will thicken as it cools.

Store in the fridge. Eat within three months. Or freeze for up to a year.