Gooseberry and apple marmalade on YouTube. How to make gooseberry marmalade? Marmalade "Vanilla flavor"
In addition, experienced housewives are not afraid to prepare a special dessert for their households - gooseberry marmalade, which can compete with the products of leading confectionery factories in taste.
In addition, a wonderful delicacy, created with love, will not only keep your hands warm, but will not contain artificial colors or flavors. And this means that even the smallest gourmets can enjoy homemade marmalade.
How to cook gooseberry marmalade at home?
Probably, you should not be reminded that the berries must first be washed, sorted and cleaned of tails. Spoiled gooseberries with cracks, mold or rot are best sent ruthlessly to the trash can. Such berries are dangerous to health, and even heat treatment will not fix this. But slightly unripe fruits can and should be used, they will only make the finished product taste somewhat sour.
Marmalade "Natural"
Place the gooseberries in a bowl. Slightly knead and heat almost to a boil, stirring constantly with a kitchen spatula. Cool and rub the mass through a large sieve. For each glass of berry puree, add 1 glass of granulated sugar. Boil, stirring, until a thin layer of jelly remains on the spatula.
Pour the hot marmalade into a mold, cool, cut into sticks and roll in sugar.
Advice. To prevent marmalade from burning, you need to do the following. Put a large frying pan with clean sand on the fire, and place a saucepan or cup with a mixture of gooseberries and sugar on top. In this way, you can cook for a long time without the risk of spoiling the product with a burning smell.
Marmalade sweets
- 1 glass of gooseberry juice;
- 2 large spoons of sugar;
- 25 g gelatin.
Pour gelatin into juice and leave for 1 hour to swell. Stir in the sugar and heat the mixture over low heat. Do not boil, but just wait until the gelatin and sand are completely dissolved. Pour liquid into ice cube trays. Refrigerate to set.
Advice. If the finished sweets do not lag behind the walls of the mold, you need to lower it for a few seconds in hot water, and then turn it over onto a plate.
Marmalade "Gooseberry and raspberry"
- 250 ml green gooseberry juice;
- 250 ml of raspberry juice;
- 4 cups of granulated sugar;
- 40 g gelatin.
Soak half of the gelatin in gooseberry juice. After an hour, put on fire, add 2 cups of sand and bring to a boil.
Lubricate the form with odorless sunflower oil, pour the resulting mass and put it in the refrigerator to cool.
Meanwhile, pour the remaining gelatin with raspberry juice, leave for an hour. Pour 2 cups of sugar into the juice, boil. Cool slightly and pour over gooseberry marmalade. Refrigerate again until completely thickened. Then bring into heat, cut and roll the pieces in sugar or powdered sugar.
Another marmalade recipe can be found in the video at the end of the article.
Gooseberry marmalade: recipes for winter preparations
You can stock up on your favorite marmalade to enjoy a wonderful dessert even in winter.
Marmalade "Gelatinka from gooseberries"
- 1 kg of mashed gooseberries;
- 1300 g of sugar;
- lemon zest to taste;
- 250 ml of water.
Boil syrup from water and granulated sugar. Without turning off the fire, add the berries. After boiling, cook for 5 minutes, stir. Then bring to a boil again and stir after 5 minutes. And do this 3-4 times. 3 minutes before readiness put the zest.
Pour the hot mass into half-liter jars and roll up the lids. Wrap until cool.
Gooseberry and cherry marmalade
- 1 kg of gooseberries;
- 0.5 kg of colored cherries;
- 1 kg of sand.
Grind gooseberries in a blender, add sugar. With continuous stirring, bring the mass to a boil, boil for 5 minutes. Add cherry berries, previously divided in half and pitted. Cook until ready, to determine which a drop of marmalade is dripped onto a plate. If the drop does not spread when the plate is in a vertical position, then the dessert is ready. Otherwise, the mass must be boiled for some more time.
Pour hot marmalade into jars and close with lids.
Marmalade "Five minutes"
For 1 liter of gooseberry juice, 1 kg of sugar is taken. Sugar and juice are mixed. Heated until the sugar dissolves, but does not boil. The hot mass is laid out in sterile jars, sprinkled with sugar on top and rolled up. Stored in the refrigerator.
Marmalade "Vanilla flavor"
Twist 2 kg of gooseberries through a meat grinder, pour 2 kg of sugar on top, mix after 30 minutes. Put the dishes on the fire, cook for 15 minutes. Leave the mass until the morning, and bring it to readiness in the morning. At the end, add a pinch of vanilla. Pour into jars, close with lids.
Berries in marmalade
- 10 glasses of gooseberries;
- 11 glasses of sugar;
- 250 ml of water.
In winter, it will be nice to pamper yourself by opening a jar of fragrant dessert. In addition, gooseberry marmalade is perfect for filling sweet pies, rolls and cookies. And we are pleased to bring to your attention a recipe for airy yeast bagels.
Bagels with gooseberry marmalade
- 600 g flour;
- 230 ml of milk;
- a pack of margarine;
- 2 eggs;
- 230 ml of water at room temperature;
- 75 g of sugar;
- 1.5 st. spoons of dry yeast;
- a pinch of soda and salt;
- gooseberry marmalade for the filling.
Melt margarine, add sugar, water with milk, salt, soda and then yeast. Leave the brew for 10 minutes. Add 1 egg and flour. Knead the dough. Cover with a towel and keep warm. Let rise 2 times.
Divide the dough into 30 pieces, roll into triangles. Put the gooseberry marmalade on the wide part of the triangles and turn towards the narrow edge. Brush with egg, let rest 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.
All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!
Updated: 15-11-2019
Homemade marmaladeI am posting a recipe for homemade marmalade, asked from my mother-in-law.
For the proper preparation of homemade marmalade, you need to understand that agar-agar or gelatin, in fact, have nothing to do with real marmalade. This is an invention of the 19th century, when humanity, obsessed with the desire for progress, began to shove everything that came to hand into food. The skin will turn up, we shove the skin, the public-fool will devour everything in the form of canned food. Joiner's glue turns up - we shove it. Who said you can't eat wood glue? It was then that the magic word Ersatz entered everyday life. There were even ersatz armored cars. Yes.
It should be known that the basis of marmalade, the real one that the Portuguese invented back in the Middle Ages, is the gelling agent pectin. In the nature available to us, three types of fruits are known to have them in abundance. I am not a chemist, and therefore I give a classification based on my mother-in-law's experience:
1) Ripe gooseberries (the richest fruit in pectin).
2) Green and sour apples, also apple cores (where the pits are) and apple peels (there is less pectin in apples).
3) Apricots. Pectin has its own, 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, pectin preparation is needed.
How to make this same pectin preparation? The easiest way is from gooseberries.
Gooseberry pectin preparation.
Ripe berries are peeled, washed and put 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 wipe the boiled mass through a sieve. As a result, mashed potatoes will come out, where we add sugar at the rate of 2 cups per kilogram of mashed potatoes. We put this puree on the fire and, stirring, bring to a boil. Boil 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 struggle so that the jars do not burst, but soon cool by adding cold water to the pasteurization container.
Roll up. We get it as needed.
Apple pectin preparation.
We pass apples or apple litter through a meat grinder, fill it with water, add citric acid and cook on low heat for 60-65 minutes. Then we strain the broth and cook over very low heat in a container with a wide bottom, in no case allowing boiling. In this case, the thickness of the decoction layer should be no more than 3-4 cm.
When this case is boiled down by one quarter of the volume, it is poured into one and a half liter jars and pasteurized at 85 degrees Celsius for about 15 minutes. Cool immediately after pasteurization.
For 1 kg of apples - 1 liter of water and 2 g of citric acid.
For 1 kg of cleanings or pomace - 1.5 liters of water and 3 g of citric acid.
Apricot marmalade.
1 kg of apricot puree, 170 g of pectin blank, 1 kg of sugar, 1 teaspoon of citric acid.
Ripe fruits (can be replaced with dried apricots, but then take boneless) cut into halves, take out the bones and cook with the addition of water under the lid until they soften well. Pass hot through a fine sieve. Add sugar to the hot puree and cook, stirring frequently, until the mass is reduced to a thick consistency.
At the end of cooking, add the pectin billet and cook until the mass thickens so that it does not drain from a spoon.
Pour onto a special surface lined with oiled paper. When it hardens, cut, roll in fine sugar or powdered sugar and put in special jars or boxes.
Cherry marmalade
1 kg of cherries, 300 g of pectin billet (a little more is possible, but you don’t need to be zealous, because cherries also have pectin), 1 kg of sugar.
Ripe cherries (you can take frozen ones) are pitted, steamed in an enamel saucepan under a lid over low heat until juice appears. The resulting puree is mixed with sugar and boiled, stirring constantly, until it is reduced by 1/4.
At the end of cooking, add the pectin billet and cook until tender.
Proceed as stated above.
Bon appetit!
PS. I repeat, do not kick me for classifying by the richness of pectin. All according to mother-in-law.
The original post is here.
by Notes of the Wild MistressIf you are thinking about how to prepare gooseberries and red currants for the winter, this recipe is for you! Delicious homemade marmalade that keeps well and is easy to prepare is just what you need to keep your berry crop ready for the winter.
Products: 1 kg of gooseberries, 1 kg of red currants, 600 g of sugar, 10 g of citric acid.
Preparation of a two-layer marmalade from gooseberries and red currants
Wash the unripe green gooseberries, sprinkle with sugar at the rate of: 300 g of granulated sugar per 1 kg of berries and, placing the berries on a baking sheet, boil in the oven until softened. Then wipe the berries through a sieve, add 5 g of citric acid, mix, put on a baking sheet and boil in the oven for 15-20 minutes after the berry mass boils over the entire surface.
Spread the warm berry mass in an even layer on foil or parchment paper and dry in an oven preheated to 60 ° C, or simply at room temperature.
In the same way, prepare a boiled mass of ripe red currants, granulated sugar, to which also add citric acid. You can decompose the berry mass into silicone molds and dry in them.
Spread the warm redcurrant mass in an even layer on the dried layer.
from gooseberries, forming a two-layer marmalade, which should then be dried at room temperature.
The redcurrant mass can be dried separately on foil, and then combined with a layer of gooseberries. And you can make it separately - gooseberry and currant marmalade - it will be faster.
Cut the finished marmalade into rectangular sticks, sprinkle them with sugar and put them in a cardboard box for storage.
Two-layer marmalade can be made more tasty if you add toasted and chopped nut kernels to the layer.
Bon appetit!
We offer you to cook delicious gooseberry marmalade at home according to a very simple recipe. You can add red and black currants to gooseberries, this will diversify the taste. For cooking, you can use both red and green gooseberries.
The marmalade mass is 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 (a teaspoon without a slide) per 200 g of puree with sugar. Easier than this marmalade can only be closed.
It will take 45 minutes to cook, 700 g will be obtained from the indicated ingredients.
Ingredients:
- red gooseberries - 800 g;
- granulated sugar - 600 g.
Recipe with photo step by step:
We cut off the dried spouts and stalks with manicure scissors. The occupation is troublesome and painstaking, it takes time just like picking berries, so the help of relatives is welcome in this difficult task. We put the peeled berries for a few minutes in a bowl of cold water, transfer to a sieve, rinse under the tap. 
Grind the berries in a blender until a thick and homogeneous mass is obtained. From dark berries, puree will turn out to be deep purple, and from green, emerald. However, when cooking, the color will change in both cases. 
We rub the berry puree through a fine sieve with an ordinary tablespoon. We wipe thoroughly, only grains and a little skin should remain on the sieve. 
Place the berry puree in a saucepan, boil over low heat, stirring occasionally. When the mass is 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 so that the sugar is completely dissolved. 
We put the saucepan on the stove, boil the mass over low heat for another 20 minutes. The more the mass boils, the thicker the marmalade will be and the faster it will harden. 
We lay out the finished mass in sterilized jars and tie it with paper or put it in a flat enameled form moistened with water. 
After about a day, the marmalade will harden.
Still very tasty
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