Gooseberry Butter Recipe

Fruit butters are soft and spreadable. They are a particularly useful way for dealing with a glut of wild fruits.

Ingredients for Gooseberry Butter:

• 4 lb (1.8 kg) gooseberries (ripe)
• ¾  pint (400 ml) water
• Sugar

Method for Gooseberry Butter:

1. Top, tail and wash the fruit and place in a large saucepan with the water.
2. Bring to the boil and then simmer until the gooseberries are soft.
3. Push the fruit and cooking liquid through a fine sieve and weigh the pulp.
4. Allow ¾ lb (340 g)of sugar to each l lb (450 g) of pulp.
5. Return the pulp to the pan, add the sugar and stir until dissolved.
6. Simmer until thick and creamy.
7. Spoon into clean, dry, warm, sterilized jars.
8. Cover and seal with an airtight lid.
9. Label with date and contents when fully cooled.

Gooseberry Butter makes a great filling for sponge cakes and tarts as well as being used as a spread like jam.

Makes about 4 lb (1.8 kg) of Gooseberry Butter. Has a fairly short storage life, a few months at most due to the sugar content being low compared to a jam, say. Once opened, should be eaten within a week or so.

General Information on Making Fruit Butters & Cheese

Fruit Butters & Cheeses

Fruit butters and fruit cheese are old-fashioned names for preserves made with fruit puree and sugar. Generally the fruits used for jellies are also the best ones for butter and cheeses and they can even be made from the pulp left in the jelly bag after...

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