Gooseberry marmalade
Composition / ingredients
6
Servings:
Cooking method
The path that we will take to make a beautiful and delicious gooseberry marmalade will begin with a bunch of unripe berries. It is not fully ripe. We put them in a saucepan and pour only a very little water. We close the pan and simmer its contents on low heat.
Peeping under the lid from time to time. When the gooseberries soften, this is the signal for the transition to the second part of cooking. We pass the boiled berries through a sieve, turning them into mush. Cook this gruel over medium heat until half of the entire liquid boils out of it. The mass itself should noticeably decrease in volume and become thicker. As we cook, we slowly introduce sugar into the jam and cook until it thickens as we need.
Pour the future marmalade on a wide dish. A baking sheet will do. Let the dish cool down, cut into pieces and roll in powdered sugar.
Peeping under the lid from time to time. When the gooseberries soften, this is the signal for the transition to the second part of cooking. We pass the boiled berries through a sieve, turning them into mush. Cook this gruel over medium heat until half of the entire liquid boils out of it. The mass itself should noticeably decrease in volume and become thicker. As we cook, we slowly introduce sugar into the jam and cook until it thickens as we need.
Pour the future marmalade on a wide dish. A baking sheet will do. Let the dish cool down, cut into pieces and roll in powdered sugar.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gooseberry - 43 kcal/100g
- Powdered sugar - 374 kcal/100g
