Gooseberries are a very popular culture in Russia. This shrub is unpretentious and annually yields a high yield of delicious sweet and sour berries, which you can eat not only fresh. After all, as you know, from gooseberries are good compotes, jams, jellies and sauces. In addition, experienced housewives are not afraid to cook their own households a special dessert - marmalade of gooseberry, which is tastefully able to compete with products of leading confectionery factories.
In addition, a wonderful treat made with love, will not only keep the heat of your hands, but also will not contain artificial colors or flavors. And this means that even the smallest gourmets can enjoy home-made marmalade.
How to make marmalade from gooseberry at home?
Probably, it is not necessary to remind, that all over again berries need to be washed out, sorted and cleaned of tails. Corrupted gooseberries with cracks, mold or rot better ruthlessly sent to the trash. Such berries are dangerous to health, and this will not be corrected even by heat treatment. But a little unripe fruit can be used and needed, they will only make the finished product a bit more sour.Marmalade "Natural"
Gooseberry berries folded into a saucepan. Slightly mash and heat almost to a boil, continuously stirring with a kitchen spatula. Cool and wipe the mass through a large sieve. For each glass of berry puree add 1 glass of sugar. Boil, stirring, until a thin layer of jelly is left on the spatula.
Pour hot marmalade into shape, cool, cut into small blocks and roll in sugar.
Tip. To marmalade is not burnt, you need to proceed as follows. On the fire put a large frying pan with clean sand, and a pan or a cup with a mixture of gooseberry and sugar set from above. This way you can cook for a long time without the risk to spoil the product with the smell of burning.
Fruit jelly
- 1 glass of gooseberry juice;
- 2 large spoons of sugar;
- 25 g of gelatin.
Pour gelatin into the juice and leave for 1 hour for swelling. Mix the sugar and heat the mixture over low heat. Do not boil, but just wait for the complete dissolution of gelatin and sand. Pour the liquid into ice molds. Remove to cold for freezing.
Tip. If the ready-made sweets will not lag behind the walls of the mold, you need to lower it for a few seconds in hot water, then turn it to the plate.
Marmalade "Gooseberries and Malinka"
- 250 ml of gooseberry juice green;
- 250 ml of raspberry juice;
- 4 cups of sugar;
- 40 g of gelatin.
Half gelatin soak in the juice of gooseberry. After an hour put on the fire, add 2 cups of sand and bring to a boil.
Lubricate the form with sunflower oil odorless, pour the resulting mass and put into the refrigerator for cooling.
Meanwhile, the remaining gelatin to pour raspberry juice, leave for an hour. Pour 2 cups of sugar into the juice, boil. Slightly cool and pour over marmalade from gooseberry. Again, clean in the cold until a full thickening. Then put in heat, cut and roll pieces in sugar or sugar powder.
Another recipe for marmalade can be found in the video at the end of the article.
Marmalade from gooseberry: recipes for winter workpieces
Favorite marmalade can be stocked for future use to enjoy a wonderful dessert even in winter.
Fruit jelly "Gooseberry gelatin"
- 1 kg of mashed gooseberries;
- 1300 g of sugar;
- lemon peel to taste;
- 250 ml of water.
Boil the syrup out of the water and sugar. Without turning off the fire, add berries. After boiling, cook for 5 minutes, stir. Then again bring to an active boil and mix after 5 minutes. And so do 3-4 times.3 minutes before the readiness to put the zest.
Hot mass pour into half-liter jars and roll them up. Wrap up before cooling down.
Marmalade from gooseberry and sweet cherry
- 1 kg of gooseberry;
- 0,5 kg of the cherry cherry;
- 1 kg of sand.
Gooseberry milled in a blender, sprinkle sugar. With continuous stirring, bring the mass to a boil, boil for 5 minutes. Add berries of sweet cherry, previously divided in half and peeled. Cook until ready, to determine which droplets of marmalade drips on the plate. If the drop does not spread with the vertical position of the plate, the dessert is ready. Otherwise, the mass should be boiled for some time.
In hot form, marmalade is poured over cans and closed with lids.Marmalade "Pyatiminutka"
For 1 liter of juice of gooseberries, take 1 kg of sugar. Sugar and juice are mixed. It is heated until the sugar dissolves, but does not boil. The hot mass is decomposed into sterile jars, topped with sugar and rolled up. It is stored in the refrigerator.
Marmalade "Vanilla fragrance"
2 kg of fruit of gooseberries twist through a meat grinder, fill 2 kg of sugar on top, mix after 30 minutes. Put the dishes on fire, cook for 15 minutes. Leave the mass until morning, and in the morning bring to readiness. At the end, add a pinch of vanillin. Pour into cans, close with lids.
Berries in marmalade
- 10 glasses of gooseberry berries;
- 11 cups of sugar;
- 250 ml of water.
Boil a thick syrup out of water and a half sugar. Pour whole strong berries into it, boil for at least 15 minutes. Turn off the fire. Fill in the remaining sugar and stir until it is completely dissolved. Do not put on fire again! Spread on the banks, roll up. Turn over on covers and wrap. Leave this way for the night.
In the winter it will be pleasant to pamper yourself by opening a jar of fragrant dessert. In addition, marmalade from gooseberry is perfect for filling sweet pies, rolls and cookies. And we are pleased to offer you a recipe for air yeast rolls.
Bagels with marmalade from gooseberry
- 600 g of flour;
- 230 ml of milk;
- a packet of margarine;
- 2 eggs;
- 230 ml of room temperature water;
- 75 g of sugar;
- 1.5 tbsp.spoons of dry yeast;
- on a pinch of soda and salt;
- marmalade from gooseberry for filling.
Melt margarine, add sugar, water with milk, salt, soda and then yeast. Leave the spoon for 10 minutes. Add 1 egg and flour. Knead the dough. Cover with a napkin and put into warmth. Give rise 2 times.
Divide dough into 30 pieces, roll out into triangles. Put marmalade from gooseberries on a wide part of the triangles and turn off towards the narrow edge. Lubricate with egg, allow to 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.