Gooseberry Paste
Ingredients
Directions
Prepare the pulp
Press the gooseberries through a sieve to extract the juice for jelly.
Weigh the pulp and boil it for about 1 hour and 15 minutes until it forms a dry paste.
Make the paste
Off the heat, stir in 3 cups of powdered sugar for each pound of fruit until nearly dissolved.
Boil the mixture for 20 to 25 minutes, stirring constantly to prevent burning.
Set and serve
Pour into molds or shallow pans and let cool before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Gooseberries
- Provide the fruit body and natural pectin that lets the pulp thicken into a firm paste.
- Powdered sugar
- Sweetens the paste and, as it boils down, helps it set firm and keep well.
The step that matters
Stirring constantly while boiling the sugared mixture. Once the sugar is dissolved, the mixture becomes thick and concentrated, so it scorches quickly on the bottom of the pan. Constant stirring keeps heat even and prevents burnt flavor and sticking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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