Gooseberry berry marmalade is a delicious dessert that neither children nor adults will refuse. This delicacy has a sweet and sour taste. For its preparation, use gelatin, agar-agar or pectin. For a variety of winter diet, you can use the proposed recipes.
Rules for making gooseberry marmalade
Gooseberry marmalade is a real delicacy. The preparation does not cause any difficulties even for novice housewives. But some of the recommendations are worth familiarizing yourself with.
Preparation of berries
In order for the marmalade made from gooseberry to be healthy and to be stored for a long time, you need to take care of choosing high-quality berries. They should be ripe with no wormholes or signs of rot.
The fruits must be sorted out, the petioles and the remnants of the inflorescences must be removed from each berry. Then rinse the raw materials and put them on a cloth to remove moisture.
How to choose a thickener
To obtain a delicate marmalade, different thickeners of natural origin are used, each of which is excellent for these purposes:
- agar agar;
And now a few words about each of them:
- Pectin is a natural substance in powder form. The substance is slightly soluble in water, but when heated, it becomes a jelly-like mass.
- Agar-agar is also a natural substance that is obtained from seaweed.
- Gelatin is a product of animal origin that is in the form of crystals. To dilute this substance, water with a temperature of +40 degrees is used.
If marmalade is prepared for the first time, then some questions arise. Here are some tips to help you avoid mistakes and get a delicious berry dessert:
- The amount of sugar in recipes can be adjusted at your discretion, since the density of the marmalade does not depend on this ingredient.
- To get a dietary product, it is recommended to replace a third of sugar with honey.
- If there are relatives in the family for whom natural sugar is contraindicated for medical reasons, you can completely replace it with honey, fructose or stevia.
- It is necessary not only to achieve the correct taste of marmalade, but also to cut it beautifully, giving the necessary shape.
- If you're making a dessert with different colored fruits, you can make a multi-layered treat.
Traditional gooseberry marmalade recipe
A traditional recipe is often used to make simple gooseberry marmalade at home. In this case, slightly unripe berries will be required, since it is in them that a sufficient amount of pectin is present. Therefore, no jelly-forming additives are used to obtain a dense mass.
- gooseberries - 1 kg;
- water - ¼ st .;
- granulated sugar - 0.5 kg.
Advice! The use of lemon, lime, cinnamon will give the dessert a unique taste.
- The peeled berries are placed in a bowl with a thick bottom, water is poured in and boiled for 10 minutes, until the fruits are soft.
- The berry mass is mashed using a blender. If you need to remove the seeds, you will need a sieve.
- Then granulated sugar and the necessary additives are added.
- The container is placed on the stove and boiled over low heat for half an hour with constant stirring so that the mass does not stick to the bottom.
- A drop of marmalade is placed on a saucer. If it does not spread, then the dessert is ready.
- The hot mass is transferred to sterile jars, but not immediately rolled up.
- As soon as the marmalade has cooled, they are tightly rolled up with metal or screw caps.
For storage, choose a cool place without access to light. This gooseberry dessert is an excellent filling for a variety of homemade baked goods.
Gooseberry jelly candies with gelatin, pectin or agar-agar
- 5 g agar-agar (pectin or gelatin);
- 50 ml of pure water;
- 350 g of ripe berries;
- 4 tbsp. l. granulated sugar.
- Put the prepared fruits in a cooking container, add a little water.
- As soon as the berry mass boils, cook for 1 minute.
- Turn the softened raw materials into mashed potatoes in any convenient way.
- If you don't like the bones, then pass the mass through a sieve. Add granulated sugar, after boiling, cook for 2 minutes.
- Prepare agar-agar one third of an hour before injection. To do this, mix the powder with water and let it brew.
- Add agar-agar to the puree, mix.
- Simmer until thick, stirring over low heat for 5 minutes.
- To make the marmalade cool faster, put the container in cold water.
- Pour the mixture into molds and refrigerate to solidify.
- Divide the marmalade into pieces, roll in sugar and transfer to dry sterile jars. Close tightly with lids.
How to make gooseberry and raspberry marmalade for the winter
- 500 g raspberries;
- 1.5 kg of gooseberries.
Attention! The amount of sugar in the recipe is not indicated, it is added depending on taste preferences, but, as a rule, for 1 tbsp. berry puree you need ¾ tbsp.
- Rinse the raspberries, put them in a colander to drain the water, then crush and rub through a sieve to remove seeds.
- Fold the gooseberries into an enamel pot, add 100 ml of water and boil for 5 minutes to soften the berries.
- Grind the gooseberry mixture with a blender.
- Combine the berry puree, add sugar and boil the mixture until it thickens.
- Pour the mixture onto a sheet covered with parchment paper. The layer should not be more than 1.5 cm.
- Dry raspberry-gooseberry marmalade outdoors.
- Cut the dried mass into figures, roll in sugar or powder.
- Store in glass containers under parchment paper. You can put the cooled mass in plastic freezer bags and put it in the chamber.
Attention! According to this recipe, homemade gooseberry marmalade does not need to be rubbed through a sieve.
Homemade gooseberry marmalade with lemon
- gooseberries - 1 kg:
- granulated sugar - 0.9 kg;
- lemon - 2 pcs.
- Fold the fruits into a container, add 2-3 tbsp. water and steam the berries at a low temperature for a third of an hour.
- Cool the gooseberry mixture slightly, then puree with a blender.
- Squeeze the juice from the lemon, and remove the zest from the other citrus.
- Add them to mashed potatoes and cook for another half hour over low heat with constant stirring.
- Pour the berry mass into molds. Put the cooled workpiece into the refrigerator.
- Roll the frozen figures with icing sugar and put them in dry jars with wide necks. Cover with parchment paper.
The original recipe for gooseberry marmalade with cherries
To make gooseberry and cherry marmalade, you can use any recipe that uses two berry ingredients. But in this case, the berries are taken equally and the base is boiled separately to make a two-layer marmalade.
Features of the recipe:
- 1 kg of gooseberries;
- 1 kg of cherries;
- 1 kg of sugar;
- 15 g agar agar;
- ½ tbsp. water.
How to cook:
- Cook the gooseberry marmalade, as usual, using half the sugar.
- Boil the cherries, then separate from the seeds by rubbing the mass through a sieve.
- Add the remaining sugar, agar-agar to the cherry puree, boil for 5 minutes.
- Put both masses on separate sheets covered with parchment.
- When cool, sprinkle with sugar, join together and cut into diamonds or triangles.
- Dip in sugar and store.
Gooseberries in marmalade for the winter
To prepare an original dish for the winter, you will need:
- ready-made marmalade;
- gooseberries - 150 g.
The nuances of the recipe:
- The marmalade mass is prepared in the traditional way according to the recipe given above.
- Put clean and dried berries in a plastic container in a layer of 1 cm.
- Berries are poured with hot marmalade mass.
- The container is removed to a cold place for complete cooling and solidification.
- Spread the marmalade with gooseberry berries on parchment, cut in a convenient way.
- Dip the pieces in powdered sugar and put them in a jar, which is covered with parchment.
- Such a dessert is stored for a month.
An unusual recipe for gooseberry marmalade with the addition of cognac
- granulated sugar - 550 g;
- berries - 1 kg;
- cognac - 1 tsp
How to cook:
- Rinse the gooseberries, trim the tails and stalks, boil for 5 minutes, then grind with a blender.
- Pour a homogeneous mass into an enamel saucepan and boil until the contents are halved.
- Stir the berry puree constantly, otherwise the marmalade will burn.
- Grease the prepared molds with plenty of cognac and pour the marmalade into them.
- Cool the dessert covered with parchment at room temperature.
- Shake the figurines out of the mold, roll them in sugar and put them in storage.
Delicious gooseberry and blueberry marmalade recipe
- green gooseberries - 700 g;
- blueberries - 300 g;
- sugar - 300 g;
- citric acid - 5 g.
- Put the unripe striped fruits on a leaf, add sugar (200 g) and put in the oven.
- When the fruits are tender, puree them in a convenient way.
- Add citric acid and put in the oven again for a third of an hour.
- While the gooseberry mass is being prepared, you need to tackle the blueberries. Grate the washed berries with a blender, add the remaining granulated sugar and cook the puree until it is halved.
- Put the finished gooseberry marmalade into different silicone molds and cool well.
- After 2 days, the marmalade will dry out, you can shape it.
- Place the multi-colored layers on top of each other and cut.
- Roll the pieces in powdered sugar.
Advice! For an interlayer of multi-colored halves, fried nuts or thick jam are often used.
How to store gooseberry marmalade
For keeping the dessert hot, you can pour it into jars. After complete cooling, when a dense film forms on the surface, the containers are rolled up with metal lids or tied with parchment.
Glass containers are also suitable for storing molded marmalade in the form of sweets. They are closed in the same way.
Layers of gooseberry dessert can be wrapped in parchment paper and stored in a refrigerator shelf or freezer.
As a rule, gooseberry marmalade can be stored for 1-3 months, depending on the characteristics of the recipe. As for the frozen product, the term is unlimited.
Delicious gooseberry marmalade, made by yourself at home, will please any person. It is not difficult to prepare it. In winter, such a dessert is served with tea, pancakes. Gooseberry marmalade can be used to layer cakes, pastries, and also stuff pies.