Source: CassianoCorreia, AdobeStockGooseberries can be used to make not only jam or compote, but also many more interesting things than it seems at first glance. For example, wonderful homemade marmalade that no store-bought sweets can compare to. We share 10 excellent recipes on how to do it right!
1. Marmalade from Unripe Gooseberries
Source: receptykulinarov.ruThe best way to use unripe berries.
You will need: 1 kg unripe gooseberries, 550 g sugar.
Preparation: Blend the gooseberries and bring to a boil. Let cool and rub the mixture through a sieve. Reduce the puree by about half, gradually add sugar, and cook until thickened for another half hour.
Pour the mixture into a glass mold greased with vodka or oil. Cover with parchment paper, let set in a cool place, then cut the marmalade and roll it in sugar.
2. Gooseberry Marmalade with Agar-Agar
Source: argumentrus.ruMarmalade made from pink gooseberries is especially delicious.
You will need: 350 g gooseberries, 100 g sugar, 50 ml water, 5 g agar-agar.
Preparation: Mix agar-agar with water and let it steep for 20 minutes. Trim the stems from the gooseberries, bring the mixture to a boil, and cook for one minute. Blend the berries, rub through a sieve, add sugar, and cook for another 2 minutes after boiling.
Pour in the agar-agar, bring the mixture to a second boil, and cook for another 5 minutes. Pour the mixture into a film-lined mold and refrigerate for 1 hour. Cut the marmalade into desired sizes.
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3. Gooseberry Marmalade with Pectin
Source: uspeh-dacha.ruThis marmalade can be canned in sterile jars and stored all winter.
You will need: 500 g gooseberries, 250 g sugar, 5 g pectin, 3 cardamom pods, 3 cloves.
Preparation: Trim the stems from the gooseberries, blend them, and rub through a sieve. Add sugar and spices, bring to a boil, and cook for half an hour. Separate a couple of spoonfuls of the mixture, let cool, and mix with pectin. Add this mixture to the rest of the preparation, stir, and cook for another 2 minutes. Seal the marmalade in sterile jars.
4. Gooseberry Marmalade with Gelatin
Source: svoy-chastnyy-dom.ruYou can traditionally roll the finished marmalade in sugar or powdered sugar.
You will need: 500 g gooseberries, 1 cup sugar, 3 tbsp gelatin.
Preparation: Soak gelatin in 100 ml of water according to instructions. Add another half cup of water to the gooseberries, bring to a boil, and cook for 2-3 minutes. Rub the berries through a sieve, bring everything to a boil again, and cook for 10-15 minutes over low heat. Pour in the gelatin, bring to a boil again, remove the mixture from the heat, pour into molds, and refrigerate the marmalade.
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5. Gooseberry Marmalade with Cognac
Source: vashi-recepti.ruCognac is used to grease the mold, but this is enough for a light aroma.
You will need: 1 kg gooseberries, 550 g sugar, 1 tbsp cognac.
Preparation: Blend the gooseberries and rub through a sieve. Bring to a boil, add sugar, and bring to a boil again. Cook for half an hour, stirring. Grease a glass mold with cognac and pour the marmalade into it. Let it set in the refrigerator and then cut.
6. Gooseberry Marmalade with Gelfix
Source: lifehacker.ruThis marmalade is also best canned for winter!
You will need: 1 kg gooseberries, 1 sachet of gelfix, 350 g sugar.
Preparation: Trim the stems from the gooseberries and blend them. Mix sugar with gelfix, add to the gooseberries, and stir. Bring to a boil and cook for 3 minutes, continuing to stir. Pour the marmalade into sterile jars and seal for winter.
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7. Sugar-Free Gooseberry Marmalade
Source: youtube.comIf necessary, add a little sugar substitute.
You will need: 350 g gooseberries, 15 g gelatin, 250 ml water.
Preparation: Soak gelatin in part of the water according to instructions, and add the remaining water to the gooseberries. Blend them and rub through a sieve. Pour the gelatin into the gooseberries, bring to a boil, stirring, and pour everything into a film-lined mold. Refrigerate the marmalade to set.
8. Gooseberry Marmalade with Orange
Source: pro-orehi.ruYou can easily replace the additive called quittin with agar-agar or gelfix.
You will need: 2 kg gooseberries, 5 oranges, 100 ml wine vinegar, 1.5 kg sugar, 1 sachet of quittin.
Preparation: Remove seeds from oranges and trim stems from gooseberries. Pass the pulp and berries through a meat grinder. Add sugar and quittin, and leave the mixture overnight. Bring everything to a boil, cook for 10-12 minutes, and cool completely. Cook for another 10 minutes, cool again, and cook for another 10 minutes. Seal the hot marmalade in sterile jars.
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9. Gooseberry Marmalade with Raspberries
Source: drestime.ruInstead of raspberries, you can add other berries in the same way.
You will need: 1.5 kg gooseberries, 500 g raspberries, 500 g sugar.
Preparation: Add a little water to the gooseberries, cook for a couple of minutes, and rub through a sieve. Similarly, rub the raspberries and blend everything together. Add sugar, stir, and cook the marmalade for about half an hour until thickened. Pour it onto parchment paper in a thin layer, let set in the refrigerator, and cut.
10. Gooseberry and Apple Marmalade in the Microwave
Source: kreativinfo.ruWe recommend using sweet or sweet-and-sour apple varieties.
You will need: 300 g gooseberries, 300 g apples, 270 g sugar.
Preparation: Peel and slice the apples, extract juice from the gooseberries using any convenient method, and mix everything together. Microwave the mixture for 20 minutes at maximum power, stirring occasionally. Reduce the power by half and cook the marmalade for another 20 minutes. Add sugar and cook for another 20 minutes, stirring. Pour the marmalade into molds and refrigerate.