Gooseberry Paste
Ingredients
Directions
Prepare the pulp
Press the gooseberries through a sieve to extract the juice for jelly, leaving some juice in the pulp.
Cook the paste
Weigh the pulp and boil it for about 1 hour and 15 minutes until it forms a dry paste.
Stir in 6 ounces of sugar for each pound of fruit and continue boiling until the sugar is nearly dissolved.
Boil the mixture for an additional 20 to 25 minutes, stirring constantly to prevent burning.
Set and serve
Pour the paste into molds or shallow pans and let it 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 pulp that cooks down into the paste, with natural pectin and tartness.
- Sugar
- Sweetens the paste and, as it dissolves and concentrates, helps it set firm.
The step that matters
Boiling with constant stirring after adding sugar. Once sugar is added the concentrated pulp scorches easily on the bottom of the pan. Constant stirring prevents burning and keeps the paste smooth and evenly cooked.
“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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