Gooseberry Paste
Ingredients
Directions
Extract and cook the pulp
Press the gooseberries through a sieve to extract the juice for jelly, leaving some pulp.
Weigh the pulp and boil it for 1 hour and 15 minutes until it forms a dry paste.
Add sugar and set
Off the heat, stir in 24 oz 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 the fruit base and natural pectin that helps the paste hold its shape.
- Sugar
- Adds sweetness and, once boiled down, helps the paste become firm and sliceable.
The step that matters
Stir constantly during the final boil. The mixture is thick and rich in sugar, so it scorches easily on the bottom of the pan. Constant stirring spreads the heat evenly and prevents burnt, bitter flavor.
“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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