If 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!

Marmalade is a delicacy familiar and loved by many of us since childhood. Today, on the shelves of shops and supermarkets you can find a huge variety of sweets of this type. However, it is no secret to anyone that store-bought marmalade contains a large amount of artificial impurities and chemical additives - one has only to read the composition of the product. For those who are worried about the state of their body and their health, it is recommended to avoid the use of such products. That is why it is better to cook marmalade yourself at home. Believe me - it's not difficult at all.

What are they made from?

By its nature, marmalade is a confectionery product of a jelly-like appearance and structure. This mixture is traditionally obtained by evaporating the fruit or berry mass together with sugar, a special gelling agent (jelly former) and molasses. In the mass production of a product in factories and factories, components such as food acids, flavors, dyes, sweeteners and other artificial additives can also be added to the composition of the product. It should be noted that there are several types of the same gelling agent. Substances of this type, as a rule, included in the composition of marmalade, it is customary to include:

• agar-agar(an element derived from algae and has a huge amount of vitamins and minerals);
• pectin(usually this element is extracted from apples, it is able to reduce blood cholesterol, normalize metabolic processes, and also remove toxins and other harmful substances);
• gelatin(one of the most popular gelling agents, obtained from cartilage, tendons and animal bones);
• modified starch.

Fruit and berry basis 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 peeled berries, to prepare an unusual dessert, you will need half a kilogram of granulated sugar, as well as some water.

For convenience, you should also use a special enameled bowl (or any other container or utensil).

Cooking marmalade for the winter at home is quite simple. To do this, put the gooseberries in a bowl (pot or other utensil), pour it with a small amount of water, cover tightly and boil for a while (until the berries soften). Then you should wipe the resulting mass through a sieve (for convenience and speed, you can also use a blender or other specialized kitchen appliances and household appliances). The resulting mass should again be put on fire and boiled thoroughly (until all excess liquid has evaporated from it).

As soon as the mass of gooseberries 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 saucepan and a stove for making marmalade, you can use a slow cooker - a modern unit will speed up and simplify the process of preparing a tasty and healthy treat.

When the marmalade has completely thickened and turned into a jelly-like mass, it should be transferred to a pre-prepared, thoroughly washed and dried form. Now it remains only 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 again on top. The finished dish can be served at the table along with hot and fragrant tea.

If you plan to prepare marmalade for the winter in order to enjoy a delicious and healthy homemade dessert on cold snowy evenings, then after the marmalade has completely hardened in the form, it should be placed in a cardboard box (each new layer should be shifted with parchment paper).

You will learn how to make gooseberry marmalade without adding gelatin from the following video.

Nutritional and energy value

It is rather 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 source products). However, it is believed that the average calorie content of marmalade per 100 grams are such figures as 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 cooking).

In addition, nutritionists report that 100 grams of treats also contain about 4 grams of protein, 80 grams of carbohydrates and no fat at all.

Thus, we see that marmalade is far from being the lowest calorie dessert. However, occasionally and in small quantities, even those who follow a strict diet can afford it.

In addition to gooseberry marmalade, this dessert can be made with orange, strawberries, cherries, raspberries or any other fruits and berries of your choice. The main thing is to stick to the recipe and strictly observe all the proportions indicated in the recipe. In this case, you can surprise not only your household, but even the most sophisticated guests with an unusual home-made delicacy.

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

I 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.