This is a good recipe for using up the last of your over-ripe strawberry harvest.

Strawberry and Orange Curd

8 oz/225g strawberry, hulled
4 oz/110g butter, diced
grated zest and juice of 1 orange
12 oz/350g caster sugar
4 eggs, beaten

Place the strawberries in a bowl and mash with a fork. Stir in the orange zest and juice, butter and sugar. Beat the eggs and add to the mixture. Place the bowl over a pan of simmering water and stir until the sugar has dissolved. Continue to cook until the mixture thickens, stirring frequently; about 30 minutes. Pour into warm, sterilised jars and cover with waxed discs and seal with lids or cellophane covers. Label and store in the refrigerator.
Sylvia <Scotland>

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