TOP 7 simple recipes for making gooseberry marmalade for the winter

TOP 7 simple recipes for making gooseberry marmalade for the winter

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Gooseberry is a versatile berry, from which a wide variety of preparations are prepared: compotes, jams, preserves, confitures. And only a few people know about such a method as harvesting gooseberry marmalade for the winter. Such a delicacy is an opportunity to prepare a natural and even healthy treat. Since the sweetness will not contain artificial colors or flavors, marmalade is suitable for treating even the smallest gourmets.

Features of cooking gooseberry marmalade for the winter

The preparation of marmalade is carried out in two stages: first, you need to grind the product, rub the mass through a sieve, and then cook to the desired state so that the cooked mass looks like marmalade. Gooseberries can be combined with red or black currants, raspberries, cherries and citrus fruits - these components diversify the taste and make it richer.

How to choose and prepare raw materials correctly

For the preparation of marmalade, berries of any degree of ripeness are allowed (even overripe berries are suitable). The fruit should be juicy and fleshy. You should also sort out the crop and weed out the damaged ones. Tails are removed from each berry, and then they are washed and dried.

Container preparation rules

The preparation of containers begins with the fact that the containers must be thoroughly washed with a soda solution. Next, the jars are sterilized in a hot oven, microwave or in a water bath. We must not forget about the lids for cans - they are also treated with boiling water.

How to make gooseberry marmalade at home?

Any natural product is used as a thickener: pectin, gelatin or agar-agar.

A simple recipe

For the classic recipe, unripe berries are used, as they contain a large amount of pectin. Therefore, the addition of thickeners is not required. What do you need:

  • red gooseberry - 800 grams;
  • sugar - 600 grams.

Grind the berries in a blender until smooth. Wipe the berry mass with a fine sieve and spoon. Place in a saucepan, add a little water and boil until the puree is half as much. After 20 minutes add sugar and stir thoroughly. Boil for another five minutes, and then pour into the jars while hot.

After a day, the mass will thicken and it will be possible to hide it for storage.

With raspberries

Raspberries will make the sweet preparation even more fragrant. What is needed:

  • raspberries - 500 grams;
  • gooseberries - 1.5 kilograms;
  • granulated sugar - 500 grams.

Crush raspberries with a spoon and rub through a sieve. Place gooseberries in a bowl, add water and boil until the berries soften. Beat the gooseberries in a blender. Mix the mass with raspberries, add sugar and boil until thickened. Pour the berry puree on a sheet of parchment in a thin layer and dry. Fold the mass into bags and put in the freezer for storage.

With cherries

A workpiece with a beautiful color and incredible taste. What you need:

  • cherry puree - 700 grams;
  • chopped gooseberries - 400 grams;
  • sugar - 500 grams.

Remove the seeds from the cherries, place the berries in a bowl, add a little water and boil for five minutes until softened. Squeeze out the mass as soon as it cools. Do the same with the gooseberries, and then pass the mass through a sieve.

Mix berry masses, add granulated sugar and cook mashed potatoes, stirring constantly. Leave the marmalade to thicken, and later pour into containers.

With lemon zest

Citrus will add a little sourness to the preparation and make the marmalade even more useful. What needs to be prepared:

  • gooseberries - 1 kilogram;
  • granulated sugar - 700 grams;
  • lemon - 2 pieces.

Place the prepared berries in a bowl, pour in a couple of tablespoons of water and start steaming the fruits. Grind the softened mass with a blender and a sieve. Squeeze the juice from one lemon, and remove the zest from the second. Add to the berry mass and boil for another half hour, stirring occasionally. Pour the workpiece into molds and put it in the refrigerator or in sterile containers.

With vanilla

Vanillin will add a delicious aroma to the workpiece and make it even more appetizing. What you need:

  • ripe berries - 2 kilograms;
  • granulated sugar - 800 grams;
  • vanillin - 15 grams (one sachet).

Sort out the gooseberry fruits, rinse thoroughly, remove the tails. Grind the berries in any convenient way: twist through a meat grinder, place in a blender or food processor. Pass the grated mass through a fine sieve and put on the stove.

Cook the berry puree for 15 minutes and add granulated sugar in portions. Leave the mass for a day, and then boil again until thick. Add vanillin five minutes before cooking. Pour the hot workpiece into jars and store in a cool place.

"Five minutes"

This method of preparing a sweet treat is suitable for those who do not have a lot of time to deal with winter preparations. What you need:

  • gooseberry juice - 1 liter;
  • sugar - 700 grams.

Squeeze the juice from ripe juicy gooseberries. Mix juice and granulated sugar in a separate bowl. Heat the mixture until the sugar is completely dissolved. As soon as the juice starts to boil, turn off the stove and pour the mass into sterile containers. Leave for a while and wait for the product to thicken. Roll up the lids and store in a cool place.

Berries in marmalade

An unusual preparation will be an original treat on the winter table. What you need:

  • cooked marmalade;
  • gooseberry berries - 200 grams.

The first step is to prepare the marmalade using the classic method. Next, the prepared berries are put into a plastic container in one layer and poured with hot marmalade mass. Next, the dishes are removed to a cold place to solidify. Pieces of treats are sprinkled with powdered sugar and stored in a jar.

How and how long can a treat be stored?

Containers with hot sweet mass are poured into sterile containers and rolled up with metal lids. Glassware is also suitable for storing marmalade prepared in molds.

The frozen product can be stored until the taste deteriorates. The rolled up marmalade is stored in a cool place for one year.

Watch the video: Traditional Newfoundland Gooseberry Jelly - Bonitas Kitchen (October 2022).