Put the berries, grated zest of the orange (avoiding the bitter white pith) and the orange juice in a pan and bring to the boil. Reduce heat and simmer until the berries are soft and mushy.

Whizz with blending wand or carefully pour into a blender.

You can pour this back in the pan and add the other ingredients that way, but to be honest I prefer to set a bowl over a pan of bubbling water (a double boiler) as I feel it means I have a bit more control over the eggs when adding them.

Now comes the bit that always scares people about making curds, adding the eggs. Don't panic, just add the beaten eggs to your mixture and

keep stirring, , that is the key to making a curd. Stir your mixture until it thickens up.

Spoon into sterilised jars, cover with a waxed paper disc and pop on a lid.