Gooseberry marmalade at home: 8 best recipes

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, gelatin, agar-agar or pectin are used. For a variety of winter diet, you can use the proposed recipes.

Rules for preparing gooseberry marmalade

Gooseberry marmalade is a real delicacy. Harvesting does not cause any difficulties even for novice housewives. But there are some guidelines worth reading.

Berry preparation

In order for gooseberry marmalade to be healthy and stored for a long time, you need to take care of choosing high-quality berries. They should be ripe, without wormholes or signs of rot.

The fruits must be sorted out, petioles and remnants of inflorescences removed from each berry. Then rinse the raw material and put it on a cloth to remove moisture.

Which thickener to choose

To obtain tender marmalade, different 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 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 is in the form of crystals. To dilute this substance, water with a temperature of +40 degrees is used.

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 get 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 correct taste of marmalade, but also to cut it beautifully, giving the necessary shape.
5. If you are preparing a dessert from fruits of different colors, you can prepare a multi-layered treat.

Traditional gooseberry marmalade recipe

To prepare a simple gooseberry marmalade at home, a traditional recipe is very often used. In this case, slightly unripe berries will be required, since it is in them that a sufficient amount of pectin is present. Therefore, no gelling additives are used to obtain a dense mass.

Recipe composition:

• gooseberries – 1 kg;
• water – ¼ tbsp.;
• granulated sugar – 0,5 kg.

Cooking features:

1. The peeled berry is put in a bowl with a thick bottom, poured in water and boiled for 10 minutes until the fruits soften.
2. The berry mass is mashed with a blender. If you need to remove the seeds, then you need a sieve.
3. Then granulated sugar and necessary additives are introduced.
4. 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.
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 immediately rolled up.
7. As soon as the marmalade has cooled, it is 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 various homemade pastries.

Gooseberry gummies with gelatin, pectin or agar-agar

Recipe composition:

• 5 g of agar-agar (pectin or gelatin);
• 50 ml of pure water;
• 350 g of ripe berries;
• 4 Art. l sugar sand.

Rules of work:

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

How to cook gooseberry and raspberry marmalade for the winter

Ingredients:

• 500 g raspberries;
• 1,5 kg gooseberries.

Cooking steps:

1. Rinse the raspberries, put in a colander to drain the water, then crush and rub through a sieve to remove the pits.
2. Put the gooseberries in an enamel pan, add 100 ml of water and boil for 5 minutes to soften the berries.
3. Grind the gooseberry mass with a blender.
4. Combine berry puree, add sugar and boil the mass 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. You need to dry raspberry-gooseberry marmalade in the open air.
7. Cut the dried mass into shapes, roll in sugar or powder.
8. Store in glass containers under parchment paper. You can put the cooled mass in plastic bags for freezing and put it in the camera.

Homemade gooseberry marmalade with lemon

Recipe composition:

• gooseberries – 1 kg:
• granulated sugar – 0,9 kg;
• lemon – 2 pcs.

Cooking Rules:

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

Keep refrigerated.

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 cooked separately to make a two-layer marmalade.

Recipe Features:

• 1 kg of gooseberries;
• 1 kg of sweet cherry;
• 1 kg of sugar;
• 15 g agar-agar;
• ½ st. water.

How to cook:

1. Boil gooseberry marmalade, as usual, using half the sugar.
2. Boil the cherries, then separate from the seeds, rubbing the mass through a sieve.
3. Introduce the remaining sugar, agar-agar into the cherry puree, boil for 5 minutes.
4. Put both masses on separate sheets covered with parchment.
5. When they have cooled, sprinkle with sugar, put 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 marmalade;
• gooseberry – 150 g.

The nuances of the recipe:

1. Marmalade mass is prepared in the traditional way according to the recipe given above.
2. Clean and dried berries are laid out in a plastic container with a layer of one 1 cm.
3. Berries are poured with hot marmalade mass.
4. Remove the container in a cold place for complete cooling and solidification.
5. Spread marmalade with gooseberries on parchment, cut in a convenient way.
6. Roll the pieces in powdered sugar and put in a jar, which is covered with parchment.
7. Such a dessert is stored for a month.

Unusual recipe for gooseberry marmalade with cognac

Recipe composition:

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

How to cook:

1. Rinse the gooseberries, cut off the tails 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 2 times.
3. Berry puree must be constantly stirred, otherwise the marmalade will burn.
4. Lubricate the prepared molds with plenty of 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 fold for storage.

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. Put unripe striped fruits on a leaf, add sugar (200 g) and put in the oven.
2. When the fruits become soft, mash them in a convenient way.
3. Add citric acid and put back in the oven for a third of an hour.
4. While the gooseberry mass is being prepared, you need to do blueberries. Grind the washed berries with a blender, add the rest of the granulated sugar and cook the puree until it is reduced by 2 times.
5. Put the finished gooseberry marmalade into different silicone molds and cool well.
6. After 2 days, the marmalade will dry out, you can form it.
7. Put multi-colored layers on top of each other and cut.
8. Roll the pieces in powdered sugar.

How to store gooseberry marmalade

To keep 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 the same way.

Layers of gooseberry dessert can be wrapped with parchment paper and put away for storage, on the shelf of the refrigerator or in the freezer.

As a rule, gooseberry marmalade can be stored for 1-3 months, depending on the characteristics of the recipe. With regards to the frozen product, the period is unlimited.

Conclusion

Delicious gooseberry marmalade, made independently at home, will appeal to any person. It’s easy to prepare. In winter, such a dessert is served with tea, pancakes. Gooseberry marmalade can be layered on cakes, pastries, and also stuffed pies.