Gooseberry marmalade at home. Gooseberry marmalade: simple, tasty, inexpensive. Gooseberry marmalade: recipes for winter preparations

If you are wondering how to prepare gooseberries and red currants for the winter, this recipe is for you! Delicious homemade marmalade that is well stored and easy to prepare is what you need to keep the berries harvest for the winter.

Products: 1 kg of gooseberries, 1 kg of red currants, 600 g of sugar, 10 g of citric acid.

Cooking two-layer gooseberry and red currant marmalade

Wash unripe green gooseberry berries, sprinkle with sugar at the rate of: 300 g of granulated sugar per 1 kg of berries and, transferring the berries to a baking sheet, boil in the oven until softened. Then rub the berries through a sieve, add 5 g of citric acid, mix, put on a baking sheet and boil in the oven for 15-20 minutes after the berry mass has boiled over the entire surface.

Spread the warm berry mass in an even layer on foil or parchment paper and dry in an oven preheated to 60 ° C, or just at room temperature.

In the same way, prepare a boiled mass of ripe red currants, granulated sugar, to which citric acid is also added. You can spread the berry mass over silicone molds and dry in them.

Spread the warm red currant mass in an even layer on a dried layer

from gooseberries, forming a two-layer marmalade, which should then be dried at room temperature.

The red currant mass can be dried separately on foil, and then combined with a gooseberry layer. Or you can make it separately - gooseberry and currant marmalade - it will be faster.

Cut the finished marmalade into rectangular cubes, sprinkle them with sugar and place in a cardboard box for storage.

A two-layer marmalade can be made more delicious by adding toasted and chopped nut kernels to the interlayer.

Bon Appetit!

Marmalade is a delicacy that many of us have known and loved since childhood. Today, on the shelves of shops and supermarkets, you can find a huge variety of sweets of this type. However, it's not a secret for anyone that store-bought marmalade contains a large amount of artificial impurities and chemical additives - you just have to read the composition of the product. For those who are worried about the state of their body and their health, it is recommended to avoid the use of such products. That is why it is better to cook marmalade yourself at home. Believe me, it's not difficult at all.

What is it made of?

By its nature, marmalade is a confection with a jelly-like appearance and structure. This mixture is traditionally obtained by evaporation of fruit or berry mass together with sugar, a special gelling component (gelling agent) and molasses. When a product is mass-produced in factories and factories, components such as food acids, flavors, colors, sweeteners and other artificial additives can also be added to the product. It should be noted that there are several types of the same gelling agent. It is customary to refer to substances of this type, as a rule, in the composition of marmalade:

• agar-agar(an element obtained from algae and has a huge amount of vitamins and minerals);
• pectin(usually this element is extracted from apples, it is able to reduce the level of cholesterol in the blood, normalize metabolic processes, and also remove toxins and other harmful substances);
• gelatin(one of the most popular gelling agents obtained from cartilage, tendons and animal bones);
• modified starch.

Any fruit or berries can become the fruit and berry base of marmalade. One of the most unusual and delicious marmalades considered a gooseberry dessert.

Recipe

You can prepare a tasty and healthy treat from black or green gooseberries. In addition to 1 kilogram of freshly washed, selected and peeled berries, to prepare an unusual dessert, you will need half a kilogram of granulated sugar, as well as a little water.

For convenience, you should also use a special enamel bowl (or any other container or utensil).

Making marmalade for the winter at home is quite simple. To do this, put the gooseberries in a bowl (saucepan or other dish), pour a little water over it, cover tightly and boil for a while (until the berries soften). Then rub the resulting mass through a sieve (for convenience and speed, you can also use a blender or other specialized kitchen devices and household appliances). The resulting mass should be put on the fire again and boiled thoroughly (until all excess liquid has evaporated from it).

As soon as the gooseberry mass begins to turn into a thick puree, you can begin to gradually add granulated sugar to it, continuing to cook the mixture on the stove over low heat. It should be noted that instead of a pan and a stove for making marmalade, you can use a multicooker - a modern unit will speed up and simplify the process of preparing a tasty and healthy treat.

When the marmalade has completely thickened and turned into a jelly-like mass, it should be transferred to a prepared, thoroughly washed and dried form. Now all that remains is to wait - as soon as the marmalade thickens (for a faster effect, the product can be placed in the refrigerator), it can be cut into pieces and sprinkled with sugar on top again. The finished dish can be served with hot and aromatic tea.

If you are planning to prepare marmalade for the winter so that you can enjoy a delicious and healthy dessert on cold snowy evenings homemade, then after the marmalade has finally solidified in the form, it should be placed in a cardboard box (each new layer must be shifted with parchment paper).

You will learn how to make gooseberry marmalade without adding gelatin in the following video.

Nutritional and energy value

It is rather difficult to calculate the exact amount of proteins, fats, carbohydrates and kilocalories per 100 grams of marmalade (it all depends on the specific dish, as well as the quality of the starting products). However, it is believed that the average calorie content of marmalade per 100 grams is considered to be such figures as 200-300 kilocalories per 100 grams of the finished product (calorie content can be reduced by reducing the amount of sugar added to the marmalade during cooking).

In addition, nutritionists report that 100 grams of treats also contain about 4 grams of protein, 80 grams of carbohydrates and no fat at all.

Thus, we see that marmalade is far from the lowest calorie dessert. However, occasionally and in small quantities, even those who adhere to a strict diet can afford it.

In addition to gooseberry marmalade, this dessert can be made with orange, strawberry, cherry, raspberry or any other fruit and berry of your choice. The main thing is to adhere to the recipe and strictly observe all the proportions indicated in the recipe. In this case, you can surprise not only your household members with an unusual home-made delicacy, but even the most sophisticated guests.

Besides, experienced housewives they are not afraid to prepare a special dessert for their household members - gooseberry marmalade, which is able to compete with the products of leading confectionery factories.

In addition, this wonderful delicacy, created with love, will not only keep your hands warm, but also will not contain artificial colors or flavors. This means that even the smallest gourmets can enjoy homemade marmalade.

How to make gooseberry marmalade at home?

Probably, it is not worth reminding that first the berries need to be washed, sorted out and peeled from the tails. Spoiled gooseberries with cracks, mold, or rot are best thrown into the trash can without mercy. Such berries are dangerous to health, and even heat treatment will not fix it. But slightly unripe fruits can and should be used, they will only make the finished product taste a little sour.

Marmalade "Natural"

Put the gooseberries in a saucepan. Mash slightly and heat to almost boil, stirring continuously with a kitchen spatula. Cool and rub the mass through a coarse sieve. For each glass of berry puree, add 1 glass of granulated sugar. Boil, stirring, until a thin layer of jelly remains on the shoulder blade.
Pour hot marmalade into a mold, cool, cut into cubes and roll in sugar.

Advice. To prevent the marmalade from burning, you need to do the following. Put a large frying pan with clean sand on the fire, and place a saucepan or a cup with a mixture of gooseberries and sugar on top. In this way, you can cook for a long time without the risk of spoiling the product with a burning smell.

Gummy sweets

• 1 glass of gooseberry juice;
• 2 large spoons of sugar;
• 25 g of gelatin.

Pour gelatin into juice and leave for 1 hour to swell. Stir in sugar and heat the mixture over low heat. Do not boil, but only wait for the gelatin and sand to completely dissolve. Pour the liquid into ice cube trays. Remove in the cold to solidify.

Advice. If the finished candies do not lag behind the walls of the mold, you need to dip it in hot water for a few seconds, and then turn it onto a plate.

Marmalade "Gooseberry and raspberry"

• 250 ml green gooseberry juice;
• 250 ml raspberry juice;
• 4 cups granulated sugar;
• 40 g of gelatin.

Soak half of the gelatin in gooseberry juice. After an hour, put on fire, add 2 cups of sand and bring to a boil.

Lubricate the form sunflower oil odorless, pour the resulting mass and put in the refrigerator to cool.

Meanwhile, pour the remaining gelatin with raspberry juice, leave for an hour. Pour 2 cups of sugar into the juice, boil. Cool slightly and pour over the gooseberry marmalade. Put in the cold again until thickened. Then bring to heat, cut and roll in sugar or powdered sugar.
Another recipe for marmalade can be found in the video at the end of the article.

Gooseberry marmalade: recipes for winter preparations

You can store your favorite marmalade for future use to enjoy a wonderful dessert even in winter.

Gooseberry gelatin marmalade

• 1 kg mashed gooseberries;
• 1300 g sugar;
• lemon zest to taste;
• 250 ml of water.

Boil the syrup from water and granulated sugar. Without turning off the heat, add the berries. After boiling, cook for 5 minutes, stir. Then bring to an active boil again and stir after 5 minutes. And so do 3-4 times. Put the zest in 3 minutes before being ready.

Pour the hot mass into half-liter jars and roll up the lids. Wrap until cool.

Gooseberry and cherry marmalade

• 1 kg of gooseberries;
• 0.5 kg of pickled cherries;
• 1 kg of sand.

Grind the gooseberries in a blender, add sugar. With continuous stirring, bring the mixture to a boil, simmer for 5 minutes. Add cherries, previously halved and pitted. Cook until tender, to determine which a drop of marmalade is dripped onto a plate. If the drop does not spread when the plate is upright, then the dessert is ready. Otherwise, the mass needs to be boiled for some more time.

Pour the marmalade hot into the jars and close the lids.

Marmalade "Pyatiminutka"

For 1 liter of gooseberry juice, 1 kg of sugar is taken. Sugar and juice are mixed. It is heated until sugar dissolves, but not boiled. The hot mass is laid out in sterile jars, sprinkled with sugar on top and rolled up. Stored in the refrigerator.

Marmalade "Vanilla flavor"

Twist 2 kg of gooseberries through a meat grinder, pour 2 kg of sugar on top, stir after 30 minutes. Put the dishes on the fire, cook for 15 minutes. Leave the mass until morning, and in the morning bring it to readiness. Add a pinch of vanillin at the end. Pour into jars, close with lids.

Berries in marmalade

• 10 cups gooseberries;
• 11 glasses of sugar;
• 250 ml of water.

In winter, it will be pleasant to pamper yourself by opening a jar of fragrant dessert. In addition, gooseberry marmalade is perfect for filling sweet pies, rolls and cookies. And we are pleased to offer you a recipe for airy yeast bagels.

Gooseberry marmalade bagels

• 600 g flour;
• 230 ml of milk;
• a pack of margarine;
• 2 eggs;
• 230 ml of water at room temperature;
• 75 g sugar;
• 1.5 tbsp. tablespoons of dry yeast;
• a pinch of soda and salt;
• gooseberry marmalade for filling.

Melt margarine, add sugar, water with milk, salt, baking soda and then yeast. Leave the dough for 10 minutes. Add 1 egg and flour. Knead the dough. Cover with a napkin and keep warm. Let rise 2 times.
Divide the dough into 30 pieces and roll into triangles. Place the gooseberry marmalade on the wider part of the triangles and fold towards the narrower edge. Brush with an egg, let stand for 5 minutes and bake.

In conclusion, we note that all the proposed recipes are not only easy to prepare, but also quite cheap, which is important in our difficult times.

All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!

Updated: 15-11-2019

Gooseberry berry marmalade is a delicious, aromatic and very healthy dessert that will appeal to both adults and children. Gummies have a sweet and sour taste, delicate texture and are in perfect harmony with a cup of hot coffee or tea. Marmalade can be prepared with the addition of pectin, gelatin or agar-agar, thanks to which the dessert hardens. The puree from the berries turns out to be quite thick, so very little thickener is needed. Each supplement has its own specifics. For example, with gelatin, a very delicate mass is obtained, somewhat reminiscent of a soufflé. But it will start to melt at room temperature, so the gelatin marmalade should be kept in the refrigerator. You can see the recipe for berry currant marmalade with gelatin. Pectin is a natural thickener found in many fruits and berries: apples, peaches, plums, currants. Agar-agar is also a natural product, it is produced from algae. Both of them are often used in confectionery, for example, in the manufacture of marshmallows, marmalade, pastilles. In addition, both thickeners are very useful, so homemade desserts based on them can be safely attributed to the section of proper nutrition. Pectin and agar-agar freeze at room temperature, due to which the marmalade is perfectly stored for several days in the kitchen. Today we will cook berry marmalade on agar-agar, with which the frozen berry mass turns out to be denser than with pectin. But in order to compare and determine with which thickener the marmalade tastes better, I advise you to try all 3 options for additives.

Ingredients:

• 8 g agar agar;
• 400 g gooseberries;
• 50 ml of water;
• 100 g of sugar.

8 g of agar can be replaced with 40 g of gelatin or 10 g of pectin.

Gooseberry marmalade recipe on agar agar

1. All 3 variants of thickeners (gelatin, pectin, agar-agar) lose their strength when interacting with acid, so a slightly more thickener may be needed. But you can't overdo it either, otherwise the berry mass will come out too dense. For the correct consistency of marmalade, a proportion is used: 0.8 - 1.5 g of agar-agar per 100 ml of liquid, depending on the acid. Therefore, if the gooseberry is green and very sour, you can take 9 g of agar agar for 400 g of berries. Gelatin usually requires 5 times more than agar-agar: in this case 40 - 50 g, depending on the acidity of the berries. Pectin - 10-12 g. All 3 thickener options can be found in the supermarket.

If gelatin or agar-agar is used in the marmalade recipe, soak the powder in cold water (50 ml for agar and 150 ml for gelatin). Mix thoroughly with a spoon and leave aside for 20-30 minutes. If you use pectin, you do not need to soak it, just mix it with some of the sugar.

2. In the meantime, prepare the gooseberries. Transfer ripe berries to a sieve. We wash it thoroughly and sort it out. If there are bad berries, we remove them from the total mass. Cut off the ponytails on both sides. If time is limited, the ponytails may not be trimmed.

3. Pour the gooseberries into a saucepan or stewpan with a thick bottom. Punch with a hand blender or twist through a meat grinder. We put on the stove over medium heat, bring to a boil and boil for 1 minute, then remove from the stove (the bubbling should stop).

4. Add sugar to the berry puree. Mix thoroughly and boil again for 1-2 minutes over medium heat. Sugar is best adjusted to your liking depending on the acidity of the berries.

5. Wipe the resulting berry puree through a metal sieve with small holes so that the seeds and skin do not get into the finished dessert.

6. Add the infused mixture of agar-agar and water to the resulting mixture and mix. We put to simmer on a moderate heat. As soon as the mass comes to a boil, we reduce the heat and cook for 5-7 minutes, stirring constantly with a spatula so that the agar-agar does not remain on the bottom. Cool in a container with cold water.

If you use pectin, sprinkle it gently with sugar and stir immediately. Then you need to bring to a boil and boil for 3-4 minutes (in accordance with the instructions on the pack). But gelatin cannot be boiled, so it must be added at the end, to the finished boiled berry mixture.

7. Prepare in advance the form for solidification of marmalade - cover it with cling film and pour out the cooled berry mass. We transfer to a cold place for 1 hour. Agar-agar will begin to set at room temperature, but the mass will thicken much faster in the refrigerator.

8. The marmalade is almost ready. It remains to carefully remove it from the mold, pulling the edges of the food. We take out on a plate.

9. Cut the dessert into small cubes and roll in sugar. A flavorful addition can be vanilla sugar, which can be added to the usual sugar for rolling sweet cubes.

Homemade gooseberry berry marmalade is ready! Bon Appetit!