Gooseberry Butter Recipe
Ingredients:
- 4 lb (1.8 kg) gooseberries (ripe)
- ¾ pint (400 ml) water
- Sugar
Method:
- Top, tail and wash the fruit and place in a large saucepan with the water.
- Bring to the boil and then simmer until the gooseberries are soft.
- Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
- Allow ¾ lb (340 g)of sugar to each l lb (450 g) of pulp.
- Return the pulp to the pan, add the sugar and stir until dissolved.
- Simmer until thick and creamy.
- Spoon into clean, dry, warm, sterilized jars.
- Cover and seal with an airtight lid.
- Label with date and contents when fully cooled.
Makes about 4 lb (1.8 kg) of Gooseberry Butter. This article will get you started and explain the finer ponts of making your
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Filed under All Recipes, Fruit, Fruit Cheeses and Butters, Gooseberries, Val's Preserves, Vegetarian Recipes by
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