Gooseberry jam-marmalade

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Gooseberry jam marmalade

Ingredients

gooseberry 1 kg
sugar 350 grams
zhelfix 3: 1 1 sachet

Cooking method

  • Cut the tails of the gooseberry, wash, dry.
  • Puree with a blender.
  • Mix sugar with a bag of gelatin (according to the instructions).
  • Pour in berry puree.
  • Stirring continuously, bring to a boil and simmer for 3 minutes.
  • Remove the foam, pour into sterile jars, close the lid and turn over for 5 minutes.
  • It turns out marmalade, you can cut it with a knife and put it on bread.
  • I will not say about baking, I have not tried it.

The dish is designed for

optional

Time for preparing:

30 minutes

Cooking program:

Cooking

Note

Jam for sour lovers.

Zhelfix used a new one, 3 to 1.
Gooseberry jam marmalade

The view from the green gooseberry is really not very good, but it does not affect the taste
Gooseberry jam marmalade

From red it will be more beautiful.
Here is last year
Gooseberry jam marmalade




Gooseberry, fruits of the shrub of the same name up to 120 cm high with branches covered with thorns, with rounded, small, three-, five-lobed leaves and greenish or reddish flowers in the inflorescence-brush. Green, white, yellow, pink, red, black berries - oblong or round, smooth or pubescent, very juicy, sweet, with a slight pleasant sourness. Gooseberries are cultivated in many countries of the world. In Russia, it has been known since the 11th century, it is grown everywhere, but especially intensively in the central and northern regions, where it is called the northern grape. In the south, it begins to ripen from June, in the north - from July to August.

Gooseberries contain up to 9% sugar (fructose and glucose), organic acids, minerals (phosphorus, iron, calcium, up to 260 mg% potassium, copper), pectin and tannins, 30 mg% vitamin C, carotene, vitamins B " , R, E. They are used raw (only well-ripe, soft, with a characteristic color for the variety). Jam, jam, jelly, compotes, liqueurs, wine, marmalade, - pastille are prepared from it. production is better for is-143 to use unripe, still dense, berries. From gooseberries and garlic with salt, you can prepare a delicious seasoning for meat dishes (store only in the refrigerator). Under normal conditions, semi-ripe fruits last up to 3 days, greenish - up to 5 days, and at a temperature of 0 ° C - up to 30 days.Often, gooseberry berries are affected by powdery mildew, while they are covered with a whitish powdery coating, sometimes turning into a solid gray "felt" cover. Such berries are unsuitable for consumption. Slightly affected berries can be used after washing them in a weak (2%) solution of acetic acid (2 teaspoons of vinegar essence per 1 liter of water).

The best varieties: early - Spring (berries are large, round-oblong, lemon-yellow, almost without pubescence, pleasant taste), Pioneer (berries are medium, dark red, round or round-ovoid, good taste) medium - Malachite (berries are large , round, hairless, green, covered with a waxy coating, good taste); medium-late and late - Change (berries from small to medium, round or round-oval, without pubescence, dull red due to a strong wax coating, sweet and sour), Generous (berries are medium, round, purple-red, covered with very rare pubescence, noticeable reddish veins on the skin, sour), Belarusian red (berries are medium, dark red with light stripes, wine-sweet).

irman
Elenahow you posted the recipe on time. Just tomorrow my husband from the village will bring me a bucket of gooseberries, thank you very much! Now I know how to dispose of it.
Yutan
Thank you! I'm just sitting and wondering what kind of jam or jam to cook from gooseberries! I will cook for a sample portion according to your recipe.
Vinokurova
I'll probably try too ... very simple, but the view is interesting ... marmalade !.
Irina Dolars
And I have had untouched jars of gooseberries for many years.
My jam is very sweet. Since I took sugar 1: 1 according to a recipe from a magazine

Elena, girls who like citrus or cherries can add one or the other. Jam will only win
In one case, a gorgeous color. The other has a lemon scent
Advise

If I wrote too much, I will delete it

Podmosvichka
Thank you girls.
I have been doing it for several years, when I want sour, that's it.
I tried to cook the jam, I didn't like it, the skin is still thick.
Just now it came to light that for a beautiful color you need to add a little either raspberry or black
currants.
Well, nothing, I'll fix it. I still have two bushes not picked, this year gooseberries, like shoe polish at Matroskin
Podmosvichka
Irina Dolars, Ira, answered in unison.
Irina Dolars
Elenameans telepathy
And we love goodies with a variety of additives
Podmosvichka

Ira, corrected
Thank you
notglass
And I'll add about the pastries. I have been making such marmalade for a long time, only with pectin. Which is practically the same. Excellent in open baked goods. Just let the cake cool down. This is delicious. And what a healthy jam this is! Especially those who have salt in their joints.
Loksa
A very interesting recipe. Maybe I can't get the marmalade? Should the berries be ripe or can they be ripe aldente?
Thank you, I will try. I decided, I will try on black gooseberries, it will be delicious mnu!
Podmosvichka
Quote: notglass

And what a healthy jam this is! Especially those who have salt in their joints.
Anya, I would have completely agreed with this yesterday, but today I already doubt it.
The TVC doctor, just today, talked about the benefits of berries.
It turns out that gooseberries contain a lot of oxalates and they precipitate calcium. So whoever has a tendency
to the formation of oxalate stones, gooseberries are not recommended, well, or in small quantities.
Whether this is really so, I do not presume to assert, but just in case, I will use it in moderation.
Podmosvichka
Today I corrected myself.
I added black currants and raspberries, that's what happened
Gooseberry jam marmalade
One raspberry would be enough, currant skins are poorly chopped
Podmosvichka
Vinokurova
I did it yesterday ... I had 2/1 jaundice ... it needed a pound of sugar, not 350 grams ...
why am I writing? ... in order to remember, from a kilogram of gooseberries, 2 cans of 0.7 liters each turned out.

Podmosvichka, Helen, thanks for the great idea ...
I didn't take a picture ... the gooseberry was dark, it turned out like in your second photo ...
Vinokurova
Girls, tonight I added another half a kilogram of gooseberries ... I even took a picture ... apparently, the girls from the bread machine grabbed all the jaundice in Moscow ... a friend brought what she had at her house ..
Gooseberry jam marmalade
That's all that came out from 1.5 kg of gooseberries and 1 kg of sugar ... 3 cans of 0.45 and 2 cans of 0.39 liters ...
and again there is nothing left to "taste"

What else I want to add ... so that there is less foam, try to bring to a boil over low heat ...
good luck to all!.
Loksa
Girls, can you twist it into a meat grinder?

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