Gooseberry and Lime Marmalade

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.

Ingredients

Makes 4 jars

Method

  1. Top and tail the gooseberries and roughly chop up the citrus fruits, removing the pips.

  2. 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.

  3. Cook gently until any visible citrus rind is soft, then add the sugar and stir over a low heat until the sugar has dissolved.

  4. 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.

  5. Pour into sterilised jars and seal.

Rote Stachelbeer-Marmelade mit Minze

Zutaten

Zubereitung

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.

Jeremy's Tips and Experiences

Add as much ginger as you like. The more the better.

2019-07-23