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.
Add sugar and set
Off the heat, stir in 1½ cups of sugar for each pound of fruit until nearly dissolved.
Return to heat and boil the mixture for 20 to 25 minutes, stirring constantly to prevent burning.
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 pectin and acid, which help the paste thicken and set as it cooks down.
- Sugar
- Sweetens the paste and, as it concentrates, helps it firm up and keep its set.
The step that matters
Stirring during the final boil. The paste is now thick and rich in sugar, so it scorches easily on the bottom of the pan. Constant stirring spreads the heat evenly and prevents burnt flavor and dark specks.
“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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