Blueberry Curd

In a sauce pan add berries with the water and cook on medium/low heat until the juice has released from the berries. Stir around and mash a bit as you go. After about 10 minutes (after it has come to a boil), remove the pan from heat.

Strain the berries into a bowl through a mesh strainer. Reserve juice and discard the pulpy berry leftovers.

Measure your juice out to 3/4 a cup. If you have extra juice reserve it for later use. Some berries are juicier than others producing more juice after being cooked down.

In the top of a simmering double boiler whisk together eggs, sugar, zest and blueberry juice, whisking constantly. Add 1 tablespoon of butter at a time, waiting for each tablespoon to melt before adding the next.

After all the butter has been added and the curd starts to thicken so it coats the back of a spoon, remove the bowl from heat (if it seems at all lumpy you can pour it through a fine sieve again) and pour into a heatproof jar or dish.

Refrigerate up to 2 weeks.