Mixed Berry Curd

1 box frozen mixed berries
150g sugar
1 tbsp cornstarch
1/8 tsp salt
2 tbsp fresh lemon juice
3 large eggs
2 tbsp butter

Defrost the berries, blend until smooth, sieve and discard the seeds. Put sugar, cornstarch and salt in a medium sized heavy saucepan. Stirring with a whisk, add 250ml of berry puree, lemon juice and eggs. Bring to the boil over a medium heat, stirring with a whisk. Reduce the heat and simmer until thickened, stirring constantly. Add butter, stirring, until it melts. Transfer to sterilised jars.

Yields 2 jars, stores 1 week

This recipe yields a delicious curd. It's a bit of a hassle to sieve the berry puree but worth the effort.