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
Method for Gooseberry Butter:
- 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.
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.