Green Gooseberry Paste
Ingredients
Directions
Prepare the fruit
Cut off the stalks and tops of the gooseberries and bruise them slightly.
Boil the fruit until it is completely soft.
Rub the soft fruit through a fine sieve and weigh the pulp.
Make the paste
Return the pulp to a preserving pan and add ¾ pound of sugar for every pound of pulp.
Boil for about 30 minutes, stirring constantly to prevent burning and skimming off any foam.
Allow the paste to cool; it should set into a stiff consistency.
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.
Explore the science
What each ingredient does
- Green gooseberries
- Provide the tart fruit pulp that forms the body of the paste.
- Loaf sugar
- Sweetens the paste and, with the pectin in the fruit, helps it set firm as it cools.
The step that matters
Stirring while the paste boils. Sugar-rich fruit pulp scorches easily on the base of the pan. Constant stirring keeps it from catching and burning, and skimming removes foam that would cloud the paste.
“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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