We invite you to prepare delicious gooseberry marmalade at home using a very simple recipe. You can add red and black currants to gooseberries, this will diversify the taste. To prepare this dish, you can use both red and green gooseberries.
The marmalade mass turns out thick due to the large amount of pectin contained in these berries. To reduce the cooking time and the amount of granulated sugar in the recipe, you can pour agar-agar soaked in water into boiling berry puree at the rate of 5-7 g of agar (level teaspoon) per 200 g of puree with sugar. The only way to close this marmalade is simpler.
It will take 45 minutes to prepare, from the indicated ingredients you will get 700 g.
Ingredients:
- red gooseberries – 800 g;
- granulated sugar – 600 g.
Recipe with photos step by step:
Using manicure scissors, we cut off the dried noses and stalks. The task is troublesome and painstaking, it takes time just like picking berries, so the help of relatives is welcomed in this difficult task. Place the peeled berries in a bowl of cold water for a few minutes, transfer to a sieve, and rinse under the tap. 
Grind the berries in a blender until a thick and homogeneous mass is obtained. The puree from dark berries will turn out to be a deep purple color, and from green ones it will be emerald. However, when cooked, the color will change in both cases. 
Rub the berry puree through a fine sieve with a regular tablespoon. Wipe thoroughly, only grains and a little skin should remain on the sieve. 
Place the berry puree in a saucepan and cook over low heat, stirring. When the mass has reduced by half, remove the saucepan from the heat. It will take approximately 20 minutes to cook. 
Mix the boiled puree with granulated sugar, stir thoroughly until the sugar is completely dissolved. 
Place the saucepan on the stove and simmer the mixture over low heat for another 20 minutes. The more the mixture boils, the thicker the marmalade will be and the faster it will harden. 
Place the finished mixture in sterilized jars and tie with paper or place in a flat enamel mold moistened with water. 
After about a day, the marmalade will harden.
It still turns out very tasty
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 no secret that store-bought marmalade contains a large number of artificial impurities and chemical additives - you just have to read the composition of the product. For those who are worried about the condition of their body and their health, it is recommended to avoid consuming such products. That is why it is better to prepare marmalade yourself at home. Believe me - it's not difficult at all.
What is it made from?
By its nature, marmalade is a confectionery product with a jelly-like appearance and structure. This mixture is traditionally prepared by evaporating fruit or berry mass together with sugar, a special gelling agent (gelling agent) and molasses. During mass production of a product in plants and factories, components such as food acids, flavors, dyes, 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. Substances of this type, usually included in marmalade, include:
- agar-agar(an element obtained from algae and containing a huge amount of vitamins and minerals);
- pectin(usually this element is extracted from apples, it is able to reduce 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 bones of animals);
- modified starch.
The fruit and berry base of marmalade can be any fruit or berries. Gooseberry dessert is considered one of the most unusual and delicious marmalades.
Recipe
You can prepare a tasty and healthy delicacy from black or green gooseberries. In addition to 1 kilogram of freshly washed, selected and de-stemmed berries, to prepare this unusual dessert you will need half a kilogram of granulated sugar, as well as some 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, place the gooseberries in a bowl (saucepan or other dish), add a small amount of water, cover tightly with a lid and boil for some time (until the berries soften). Then you should rub the resulting mass through a sieve (for convenience and speed, you can also use a blender or other specialized kitchen devices and household units). The resulting mass should be put back on the fire 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 stove to prepare marmalade, you can use a multicooker - a modern unit will speed up and simplify the process of preparing a tasty and healthy delicacy.
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 along with hot and aromatic tea.
If you plan to prepare marmalade for the winter so that on cold snowy evenings you can enjoy a tasty and healthy homemade dessert, then after the marmalade has completely hardened in the mold, it should be placed in a cardboard box (each new layer should be covered with parchment paper).
You will learn how to make gooseberry marmalade without adding gelatin from the following video.
Nutritional and energy value
It is quite 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 200-300 kilocalories per 100 grams of the finished product (calorie content can be reduced by reducing the amount of sugar added to marmalade during the cooking process).
In addition, nutritionists report that 100 grams of delicacy also contains about 4 grams of proteins, 80 grams of carbohydrates and no fat at all.
Thus, we see that marmalade is far from the lowest-calorie dessert. However, even those who adhere to a strict diet can afford it occasionally and in small quantities.
In addition to gooseberry marmalade, this dessert can be made with orange, strawberries, cherries, raspberries or any other fruits and berries to your taste. The main thing is to stick to the recipe and strictly observe all the proportions specified in the recipe. In this case, you can surprise not only your household members, but even the most sophisticated guests with an unusual home-made delicacy.
Gooseberry fruits contain sugars up to 8.5 percent, most of which are easily digestible and beneficial for the body, glucose and fructose. The following were found in the berries: vitamin B1 - 0.01 mg per 100 g of berry mass, riboflavin (vitamin B2) - 0.02 mg, nicotinic acid (vitamin PP) - 0.25 mg, vitamin C - 30 mg. Organic acids (mainly malic) - 1.9 g per 100 g of weight, potassium - 260 mg, there is calcium, sodium, magnesium, phosphorus, iron.
Gooseberries contain a significant amount of pectin substances, so you can make good jellies, marmalade and marshmallows from it.
The varieties most suitable for various processing include Warsaw, English Green and Stambovy.
GOOSEBERRY JAM
They take unripe fruits, collected a few days before the onset of consumer ripeness. Divide the sugar intended for jam into two halves. Use one of them to prepare syrup, divide the second into three equal parts, which will be added to the jam during cooking. Remove the stems, wash and chop the berries. If the berries are large, you can remove the seeds from them with a hairpin, carefully cutting the top of each berry. Pour hot syrup over the berries, in which they should remain for 4-6 hours. After soaking in the syrup, separate the berries in a colander, add 1/3 of the remaining amount of sugar to the syrup, bring the syrup to a boil and simmer for 7-8 minutes over low heat, then pour over the berries again for 5-6 hours. Repeat this operation two more times, each time adding granulated sugar to the syrup. Finally cook the jam during the fourth cooking, at the end of which it is recommended to add a little vanillin. To preserve the natural color of the fruit, the finished jam must be quickly cooled by placing the basin in cold water or in a cold room.
For 1 kg of berries - 1.5 kg of sugar, 2 glasses of water.
EMERALD GOOSEBERRY JAM
Gooseberries for jam should be taken not quite ripe, if possible of the same size. Remove seeds from the berries by cutting the side of each berry with a hairpin and removing the grains. Then take a full handful of freshly picked cherry leaves and add cold water. Boil and pour the boiling solution over the gooseberries along with the leaves. Let cool. Place in the refrigerator overnight. In the morning, drain the resulting juice, add granulated sugar and bring to a boil. Place the berries removed from the broth into the resulting syrup and boil for about 15 minutes (no longer) until the berries turn transparent green. After a night spent in the cold, they looked unattractive. 2-3 minutes before the end of cooking, add a dozen fresh washed cherry leaves (they will remain in the jam), bring to a boil again, and the emerald jam is ready.
For 5 cups of berries: for syrup - 7 cups sugar, 2 cups of resulting juice.
GOOSEBERRY JAM (OLD RECIPE)
Take a large, green (under-ripe) gooseberry, remove the seeds, rinse with water, dry, then weigh. Pour alcohol or strong vodka over the berries so that the berries are completely covered, cover with a lid, and after an hour, place in a sieve. Meanwhile, fill a saucepan with cherry leaves, add water, boil two or three times, drain the water and pour this water over the gooseberries placed on a sieve several times, then pour cold water over them until they cool down. Prepare the syrup, add the berries to the boiling syrup and bring to a boil three times, each time removing the bowl from the heat for 2-3 minutes to remove the foam. Then cook until done over the lowest heat. Let the jam cool without covering it with a lid. Then put into small jars, cover with wax paper and tie.
For 400 g of peeled gooseberries - 1 glass of water, 800 g of sugar.
GOOSEBERRY JAM WITH LEMON JUICE (an old recipe)
Boil water in a saucepan and at the same minute, remove the saucepan from the heat, pour the green gooseberries, peeled from seeds, into it, immersing with a spoon the one that will float to the top. When the gooseberries turn slightly white, immediately throw them into a sieve and rinse them with cold water and ice, then pour them into the coldest water and put them in the cellar for two days, adding a little ice, but be careful not to crush the berries. After two days, place the gooseberries in a sieve to drain the water. Prepare a syrup from half the prescribed sugar, pour the berries into the boiling syrup, boil, set aside, sprinkle a fourth of the remaining sugar on top and boil again. When the berries rise, remove the bowl from the heat. Repeat four times until all the prescribed sugar is gone. You need to pour sugar carefully, away from the edges of the basin, so that it does not burn and thereby spoil the color of the syrup. Having sprinkled the berries with sugar for the last time, pour them evenly with lemon juice and cook the jam over the lightest heat, skimming off the foam on top and not stirring the berries with a spoon, but only shaking it.
For 400 g of berries - 800 g of sugar, one and a half glasses of water, juice from two lemons.
GOOSEBERRY COMPOTE
For compote, select slightly unripe fruits (2-3 days before the onset of removable ripeness). After sorting, removing the stalks and washing in cold water, chop the berries and blanch for 2 minutes in boiling water acidified with citric acid (1 g of acid per 1 liter of water). After blanching, soak the berries in cold water for 2-3 minutes, then put them in jars and pour hot sugar syrup. Sterilize half-liter jars in boiling water for 15 minutes, then roll up.
For syrup: per 1 liter of water - 1.5 kg of sugar.
GOOSEBERRY PUREE
Gooseberries collected at the stage of removable ripeness, when they have the highest content of acids, sugars and vitamins, are washed in running water and, stirring continuously, steamed in a small amount of water. Rub through a sieve. Add sugar or honey, bring to a boil and pour boiling into jars. Fill the containers to the top, seal hermetically and hold them upside down until the contents cool completely.
For 1 kg of berries - 0.5-1 kg of sugar or honey.
GOOSEBERRY MARMALADE
Place hard, unripe berries in a saucepan, add a few tablespoons of water and boil under the lid. Grind the mixture thoroughly and pass through a sieve. Boil the resulting puree over low heat, stirring, until half of the original mass. Then add sugar in portions and, stirring, cook over low heat until tender (the mass should weigh 1 kg). Place the finished marmalade in an enamel mold moistened with water. Cut the frozen mass into pieces and sprinkle with sugar. Store in a cool, dry place.
For 1 kg of gooseberries - 550 g of sugar.
GOOSEBERRY JELLY
Wash the unripe berries, place in an enamel bowl and cook until softened. Strain the broth and let it settle. Carefully drain the juice, measure the amount and boil to half size, skimming off the foam. Then add sugar and cook until done. Willingness to identify as jam. Pour the finished jelly into jars and roll up.
For 1 liter of gooseberry juice - 700 g of sugar.
GOOSEBERRY PREPARATION
Mash pre-washed ripe gooseberries in an enamel bowl with a wooden spoon, add hot water, put on fire and, stirring continuously, heat (without boiling) for 30 minutes. Then, before it cools down, squeeze out the juice. The juice can be used immediately or poured into jars, sterilized and rolled up. The remaining mass, adding sugar to taste (you can do it without sugar), heat it again almost to a boil, immediately transfer it to jars, roll it up, turn it upside down and let it cool. These gooseberries are an excellent filling for pies. It makes delicious jelly and compotes.
For 1 kg of berries - 1/4 cup of water.
NATURAL GOOSEBERRY
Peel the berries from the stalks, remove wrinkled and unripe ones, rinse in cold water, and place in hot water (90-95°C) for 3-5 minutes to blanch. Then immerse in cold water for 1-2 minutes and let it drain. Place the berries tightly in prepared jars and pour boiling water over them. Close the jars with boiled lids and sterilize half-liter jars for 8-9 minutes, liter jars for 10-12 minutes, then seal and cool.
LITTLE-SALTED GOOSEBERRY
Wash unripe berries, pour brine with spices and leave for 3-5 days. Then drain the brine and boil for 10-15 minutes. Pour boiling brine over the berries and seal. Packaging must be done in jars with a capacity of at least three liters for additional self-sterilization by residual heat. Preservation is ensured by lactic acid formed in the brine.
Brine: per 1 liter of water - 50 g of salt. Spices as when canning cucumbers.
PICKLED GOOSEBERRY (1 METHOD)
Pierce large berries in several places with a sharpened match, place them in jars, and pour cold marinade over them. Prepare the marinade as follows. Add sugar and spices to the water, bring everything to a boil, cool and add vinegar. Cover the jars with lids, place in a large saucepan or tank of cold water and heat almost to a boil. After 15-30 minutes (the larger the jars, the longer the period), roll up the jars. Pickled gooseberries are good in salads and as a side dish for meat dishes. It can be put in Provencal cabbage instead of grapes or cranberries.
Marinade filling: for 1 liter of water - 0.5 kg of sugar, 3-4 allspice peas, 4 cloves, 1 bay leaf, if you like - a little cinnamon, 1/2 cup of 9% vinegar.
PICKLED GOOSEBERRY (2 METHOD)
Gooseberries are pickled when they are not fully ripe. Wash the berries, separate from the stalks, and remove the ridges. After washing and peeling, hold the berries in boiling water for 1-2 minutes, immediately place them in glass jars and pour hot sugar solution over them. Add vinegar and spices (cloves, cinnamon, allspice) to each jar. Pasteurize half-liter jars in hot water at a temperature of 85°C for 15 minutes, liter jars for 20 minutes. After pasteurization, roll up the jars and cool.
For pouring: for 1.5 liters of water - 1 kg of sugar. For a liter jar - 40 ml of 5 percent or 20 ml of 9 percent vinegar.
GOOSEBERRY MARINATED IN REDCURRANT JUICE
Prick a ripe, strong gooseberry of any variety with a pointed match, fill the jars with them up to the shoulders and pour in cold marinade. Cover filled jars of any container with lids, place in a pasteurizer with cold water, boil for 3 minutes, and roll up.
Filling: 600 ml of red currant juice, 400 g of sugar, 5-6 allspice peas, 5-6 clove flowers, a small piece of cinnamon.
I am posting a recipe for homemade marmalade that I asked my mother-in-law.
To properly prepare homemade marmalade, you need to understand that agar-agar or gelatin actually have nothing to do with real marmalade. This is an invention of the 19th century, when humanity, overwhelmed by the desire for progress, began to shove into food everything that came to hand. The skin turns up, we shove the skin, the foolish public will gobble up everything in the form of canned food. When wood glue turns up, we shove it in. Who said you can't eat wood glue? It was then that the magic word Ersatz came into everyday life. There were even ersatz armored cars. Yes.
You should know that the basis of marmalade, the real one, which the Portuguese invented back in the Middle Ages, is the gelling substance pectin. In the nature available to us, there are three types of fruits that have it in abundance. I’m not a chemist, and therefore I give a classification based on my mother-in-law’s experience:
1) Ripe gooseberries (the fruit richest in pectin).
2) Green and sour apples, also apple cores (where the seeds are) and apple peel (less pectin in apples).
3) Apricots. There is pectin, but not enough, and therefore you need to add pectin preparation from apples or gooseberries to them.
Those. For real marmalade, with the exception of gooseberry and apple marmalade, you need a pectin preparation.
How to make this same pectin preparation? The easiest way is from gooseberries.
Gooseberry pectin preparation.
Peel the ripe berries, wash them and place them in an enamel bowl. Pour 1 glass of water per 1 kg of berries. Bring to a boil over low heat and cook until the berries soften. We rub the boiled mass through a sieve. The result is puree, to which we add sugar at the rate of 2 cups per kilogram of puree. Place this puree on the fire and, stirring, bring to a boil. Boil for no more than a couple of minutes.
Pour into scalded one and a half liter jars and pasteurize at 85 degrees Celsius for about 15 minutes. After pasteurization, do not worry so that the jars do not burst, but cool soon by adding cold water to the pasteurization container.
Let's roll up. We deliver as needed.
Apple pectin preparation.
Pass apples or apple rub through a meat grinder, fill with water, add citric acid and cook over low heat for 60-65 minutes. Then strain the broth and cook over very low heat in a wide-bottomed container, under no circumstances allowing it to boil. In this case, the thickness of the decoction layer should be no more than 3-4 cm.
When this thing has boiled down to one quarter of the volume, pour it into one and a half liter jars and pasteurize at 85 degrees Celsius for 15 minutes. After pasteurization, immediately cool.
For 1 kg of apples - 1 liter of water and 2 g of citric acid.
For 1 kg of peelings or squeezes - 1.5 liters of water and 3 g of citric acid.
Apricot marmalade.
1 kg of apricot puree, 170 g of pectin preparation, 1 kg of sugar, 1 teaspoon of citric acid.
Cut the ripe fruits (can be replaced with dried apricots, but then take boneless ones) into halves, remove the seeds and cook with water under the lid until they are well softened. While hot, rub through a fine sieve. Add sugar to the hot puree and cook, stirring frequently, until the mixture is reduced to a thick consistency.
At the end of cooking, add the pectin mixture and cook until the mass thickens so much that it does not drip off a spoon.
Pour onto a special surface lined with oiled paper. When it hardens, cut it, roll it in fine sugar or powdered sugar and put it in special jars or boxes.
Cherry marmalade
1 kg of cherries, 300 g of pectin preparation (a little more is possible, but there is no need to be zealous, because cherries also contain pectin), 1 kg of sugar.
Ripe cherries (you can use frozen ones) are pitted and steamed in an enamel pan under a lid over low heat until juice appears. The resulting puree is mixed with sugar and boiled, stirring constantly, until reduced by 1/4.
At the end of cooking, add pectin mixture and cook until done.
Proceed as above.
Bon appetit!
PS. I repeat, don’t blame me for classifying according to the richness of pectin. All according to my mother-in-law.
Original post here.
