Press the raspberries through a fine-meshed sieve. Whisk the eggs and beat into the raspberry pulp. Sieve the mixture through a fine-meshed sieve into a heavy-based saucepan. Add the jam sugar and simmer for 2-3 minutes while stirring.
Remove from the heat and add the butter. Stand the saucepan in a bowl of cold water and whisk using an electric whisk until the raspberry curd has cooled. Pour into a thoroughly cleaned jar and refrigerate.
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