This is a good recipe for using up the last of the 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.