Gooseberry marmalade at home: 8 best recipes

Berry gooseberry marmalade is a delicious dessert that neither children nor adults will refuse. This delicacy has a sweet and sour taste. To prepare it, use gelatin, agar-agar or pectin. To diversify your winter diet, you can use the suggested recipes.

Rules for making gooseberry marmalade

Gooseberry marmalade is a real delicacy. Preparation does not cause any difficulties even for novice housewives. But some recommendations are worth familiarizing yourself with.

Preparing the berries

To ensure that marmalade made from gooseberries is healthy and can be stored for a long time, you need to take care in choosing high-quality berries. They must be ripe, without wormholes or signs of rot.

The fruits need to be sorted, stalks and remnants of inflorescences removed from each berry. Then rinse the raw materials and place them on a cloth to remove moisture.

Which thickener to choose

To obtain delicate marmalade, various thickeners of natural origin are used, each of which is excellent for these purposes:

• pectin;
• agar-agar;
• gelatin.

And now a few words about each of them:

1. Pectin is a natural substance in powder form. The substance is slightly soluble in water, but when heated it becomes a jelly-like mass.
2. Agar-agar is also a natural substance that is obtained from seaweed.
3. Gelatin is an animal product that comes in the form of crystals. To dilute this substance, use water at a temperature of +40 degrees.

Useful tips

If marmalade is prepared for the first time, then some questions arise. Some tips will help you avoid mistakes and get a delicious berry dessert:

1. The amount of sugar in recipes can be adjusted at your discretion, since the density of marmalade does not depend on this ingredient.
2. To obtain a dietary product, it is recommended to replace a third of sugar with honey.
3. 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.
4. It is necessary not only to achieve the right taste of marmalade, but also to cut it beautifully, giving it the required shape.
5. If you prepare a dessert from fruits of different colors, you can prepare a multi-layered treat.

Traditional gooseberry marmalade recipe

To prepare simple gooseberry marmalade at home, a traditional recipe is often used.In this case, you will need slightly unripe berries, since they contain a sufficient amount of pectin. Therefore, no gelling additives are used to obtain a dense mass.

Recipe Ingredients:

• gooseberries – 1 kg;
• water – ¼ tbsp.;
• granulated sugar – 0.5 kg.

Cooking features:

1. Place the peeled berries in a bowl with a thick bottom, add water and boil for 10 minutes until the fruits soften.
2. The berry mass is turned into puree using a blender. If you need to remove the seeds, you will need a sieve.
3. Then granulated sugar and the necessary additives are added.
4. Place the container on the stove and simmer over low heat for half an hour with constant stirring so that the mass does not stick to the bottom.
5. A drop of marmalade is placed on a saucer. If it does not spread, then the dessert is ready.
6. The hot mass is transferred to sterile jars, but not sealed immediately.
7. As soon as the marmalade has cooled, roll it tightly with metal or screw lids.

For storage, choose a cool place without access to light. This gooseberry dessert is an excellent filling for various homemade baked goods.

Gooseberry marmalade candies with gelatin, pectin or agar-agar

Recipe Ingredients:

• 5 g agar-agar (pectin or gelatin);
• 50 ml of clean water;
• 350 g of ripe berries;
• 4 tbsp. l. granulated sugar.

Operating rules:

1. Place the prepared fruits in a cooking container, add a little water.
2. As soon as the berry mass boils, cook for 1 minute.
3. Turn the softened raw materials into puree in any convenient way.
4. If you don’t like the seeds, then pass the mass through a sieve. Add granulated sugar, after boiling, cook for 2 minutes.
5. A third of an hour before administration, prepare agar-agar.To do this, mix the powder with water and let it brew.
6. Add agar-agar to the puree and mix.
7. Cook until thickened while stirring over low heat for 5 minutes.
8. To make the marmalade cool faster, place the container in cold water.
9. Pour the mixture into molds and place in the refrigerator to harden.
10. Divide the marmalade into pieces, roll in sugar and place in dry, sterile jars. Close the lids tightly.

How to make gooseberry and raspberry marmalade for the winter

Ingredients:

• 500 g raspberries;
• 1.5 kg gooseberries.

Cooking steps:

1. Rinse the raspberries, place in a colander to drain, then crush and rub through a sieve to remove seeds.
2. Place the gooseberries in an enamel pan, add 100 ml of water and boil for 5 minutes until the berries soften.
3. Grind the gooseberry mass with a blender.
4. Combine the berry puree, add sugar and boil the mixture until it thickens.
5. Pour the mixture onto a sheet lined with parchment paper. The layer should not be more than 1.5 cm.
6. Raspberry-gooseberry marmalade should be dried outdoors.
7. Cut the dried mass into shapes and roll in sugar or powder.
8. Store in glass containers under parchment paper. You can put the cooled mass into plastic freezer bags and put it in the freezer.

Homemade gooseberry marmalade with lemon

Recipe Ingredients:

• gooseberries – 1 kg:
• granulated sugar – 0.9 kg;
• lemon – 2 pcs.

Cooking rules:

1. Place the fruits in a container, add 2-3 tbsp. l.water and steam the berries at low temperature for a third of an hour.
2. Cool the gooseberry mass slightly, then puree it using a blender.
3. Squeeze the juice from a lemon and zest another citrus.
4. Add them to the puree and cook for another half hour over low heat with constant stirring.
5. Pour the berry mixture into the molds. Place the cooled product in the refrigerator.
6. Roll the frozen figures with powdered sugar and place in dry jars with wide necks. Cover with parchment paper.

Keep refrigerated.

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.

Recipe Features:

• 1 kg of gooseberries;
• 1 kg of cherries;
• 1 kg sugar;
• 15 g agar-agar;
• ½ tbsp. water.

How to cook:

1. Cook gooseberry marmalade as usual using half the sugar.
2. Boil the cherries, then separate them from the pits, grinding the mixture through a sieve.
3. Add the remaining sugar and agar-agar to the cherry puree and boil for 5 minutes.
4. Place both mixtures on separate sheets covered with parchment.
5. When they have cooled, sprinkle with sugar, combine together and cut into diamonds or triangles.
6. Roll 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.

Recipe details:

1. The marmalade mass is prepared in the traditional way according to the recipe given above.
2. Place clean and dried berries in a plastic container in a 1 cm layer.
3. Hot marmalade mixture is poured over the berries.
4. Place the container in a cool place to cool and harden completely.
5. Spread the marmalade with gooseberries on parchment and cut in a convenient way.
6. Dip the pieces in powdered sugar and put them in a jar, which is covered with parchment.
7. This dessert can be stored for a month.

An unusual recipe for gooseberry marmalade with the addition of cognac

Recipe Ingredients:

• granulated sugar – 550 g;
• berries – 1 kg;
• cognac – 1 tsp.

How to cook:

1. Wash the gooseberries, trim off the stems and petioles, boil for 5 minutes, then chop with a blender.
2. Pour the homogeneous mass into an enamel pan and boil until the contents are reduced by half.
3. The berry puree must be constantly stirred, otherwise the marmalade will burn.
4. Grease the prepared molds generously with cognac and pour marmalade into them.
5. Cool the dessert covered with parchment at room temperature.
6. Shake the figures out of the mold, roll in sugar and store.

Recipe for delicious gooseberry and blueberry marmalade

Ingredients:

• green gooseberries – 700 g;
• blueberries – 300 g;
• sugar –300 g;
• citric acid – 5 g.

Cooking rules:

1. Place the unripe striped fruits on a sheet, add sugar (200 g) and place in the oven.
2. When the fruits become soft, puree them in a convenient way.
3. Add citric acid and place in the oven again for a third of an hour.
4. While the gooseberry mixture is preparing, you need to make blueberries. Grind the washed berries with a blender, add the remaining granulated sugar and let the puree cook until it reduces by half.
5. Place the finished gooseberry marmalade into different silicone molds and cool well.
6. After 2 days the marmalade will dry, you can shape it.
7. Place multi-colored layers on top of each other and cut.
8. Roll the pieces in powdered sugar.

How to store gooseberry marmalade

To store the dessert hot, you can pour it into jars. After complete cooling, when a thick film forms on the surface, the containers are rolled up with metal lids or tied with parchment.

Glass containers are also suitable for storing shaped marmalade in the form of candies. They are closed in the same way.

Layers of gooseberry dessert can be wrapped in parchment paper and stored, on the refrigerator shelf or in the freezer.

As a rule, gooseberry marmalade can be stored for 1-3 months, depending on the specifics of the recipe. As for frozen products, the period is unlimited.

Conclusion

Delicious gooseberry marmalade, made independently at home, will please anyone. It's easy to prepare. In winter, this dessert is served with tea and pancakes. Gooseberry marmalade can be used to layer cakes, pastries, and also fill pies.

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