Gooseberry Paste
Ingredients
Directions
Prepare the pulp
Press the gooseberries through a sieve to remove the juice for jelly.
Weigh the pulp and boil it for about 1 hour and 15 minutes until it forms a dry paste.
Sweeten and thicken
Off the heat, stir in 6 ounces 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.
Mold and serve
Pour into molds or shallow pans and turn out when ready to serve.
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 and natural pectin that body the paste and let it set firm.
- Sugar
- Adds sweetness and, once concentrated by boiling, helps the paste hold its shape and keep.
The step that matters
Stirring while boiling the sweetened pulp. Once the sugar is added, the concentrated mixture is thick and sticks to the base of the pan, so it scorches quickly. Constant stirring spreads the heat evenly and prevents burnt flavour.
“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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