This recipe for Gooseberry and lime marmalade is an ideal one for the first time marmalade maker. Gooseberries have a high pectin level, so they are a great fruit for preserving, as they reach ‘setting point’ quickly. They also work well as a combo with certain lower-pectin fruits such as strawberries or rhubarb.
Makes 4 jars
Top and tail the gooseberries and roughly chop up the citrus fruits, removing the pips.
Put the citrus fruits into a food processor, blitz them until they form a chunky purée, then add to the pan together with the gooseberries.
Cook gently until any visible citrus rind is soft, then add the sugar and stir over a low heat until the sugar has dissolved.
Bring to a rapid boil and maintain a rolling boil for 10–15 minutes. Gooseberries are very user-friendly and I did not even need to test for set – it just happened.
Pour into sterilised jars and seal.
Die Stachelbeeren mit dem Gelierzucker ca. 1-2 Stunden ziehen lassen.
Mit dem Pürierstab grob pürieren, anschließend 5-10 Minuten unter Rühren sprudelnd kochen lassen. Zum Schluss einige sehr fein geschnittene Minzeblätter hinzufügen.
Die heiße Marmelade in Gläser füllen, sofort verschließen und 5 Minuten auf den Deckel stellen.
Add as much ginger as you like. The more the better.