Why ripe gooseberries are real wealth Bashny.Net

Let's make gooseberry marmalade today! This plant gives us a lot of not only beautiful, but also very useful berries. Why not use them to make aromatic sweets for the winter!

Gooseberry marmalade For many, gooseberry is perhaps the most mysterious berry. There are many different varieties and they all vary in size and even flavor. There are gooseberries that resemble currants, and some varieties are exactly like grapes.



Gooseberries can be planted anywhere, especially hive breeders . This plant is a wonderful honey plant. Beekeepers collect up to 100 kg of magically smelling honey from one hectare.



Do you know that gooseberries were brought to us from Europe back in the 11th century? For a long time, it was grown in the gardens of various monasteries. The berries were used to make a fragrant wine , which at one time was very fond of Henry VIII. Perhaps that is why it was in England that so many different varieties of this plant were bred.



Of course, gooseberries, like other berries, have a lot of useful things. Moderate consumption will help improve blood pressure and also improve mood . As you can see, not only bananas help in this matter.



Recipes for gooseberry delicacies came to us from Ancient Russia. It was there that they loved translucent emerald jam. Now gooseberries are used in the preparation of jams, marmalade, jelly and various desserts.

How to make marmalade from gooseberry Ingredients

• 500 g gooseberries
• 250 g sugar
• 5 g pectin
• 2 carnations
• 3 pinches of cardamom

Preparation

1. Start the process by preparing the cans. We have a whole article on correct sterilization. Remember that this is very important, because all work can go down the drain due to the usual negligence.
   
   
   
   
2. Wash the gooseberries thoroughly and cut off the ponytails with scissors. Use a blender and puree all the berries. To make the marmalade beautiful and transparent, get rid of the cake with a sieve.
   
   
   
   
3. Pour the sugar into the puree and place the container over medium heat. Keep an eye on the future marmalade so that it does not have to be ripped from the bottom. Cook for 10 minutes, stirring occasionally, then add the spices. Leave a couple of tablespoons of the berry mixture separate from the main mass, boil the rest for another 20 minutes.
   
   
   
   
4. Add pectin to the prepared mixture, mix thoroughly. Now you can mix these couple of spoons with the whole mass of the future marmalade. Give the pectin a little time to disperse well.
5. There is very little left! Bring the berry mass to a boil, leave on fire for another two minutes, no more. Pour hot marmalade into still warm jars.
   
   
   
   

We recommend using pectin as a thickener. Gelatin is fine too, but gummies made with this ingredient will melt at room temperature and will need to be refrigerated.