Blueberry, Bay Leaf and Vanilla Curd

Ingredients

• 225g blueberries
• 2 large bay leaves
• 50g unsalted butter
• 225g caster sugar
• 1 teaspoon vanilla extract
• 3 medium eggs, beaten

Directions

1. Put the blueberries into a pan with a splash of water and the bay leaves. Bring to the boil and then simmer for 5-10 minutes until soft. Tip into a sieve set over a bowl and push with the back of a spoon to extract as much juice as possible.
2. Melt the butter and sugar with the juice and vanilla in a bowl set over a pan of simmering water.
3. Strain the eggs to remove any threads. Keep stirring for 20-25 minutes until thickened, taking care not to overheat.
4. Pour into sterilised jars, seal and label when cold. Eat within one week.

Thanks to lyndahallinan.com for this delicious recipe