Currant and Gooseberry Marmalade

For making natural marmalade, it is best to use berries that contain pectin: gooseberries, red or black currants. To one kilogram of such berries, you can add 500 grams of raspberries, cherries, blueberries, strawberries, or blueberries. In this variant, gooseberries, cherries, red currants, and blueberries were used. The prepared berries need to be washed and placed in a deep saucepan with a quality non-stick coating. Pour water into the berry mix and place the preparation on the heat. Cook the berries over low heat until softened.

Purée the berries using a potato masher or an immersion blender. Thoroughly strain the berry mixture through a fine sieve. This way, you can get rid of the seeds and berry skins. Place the mixture back on the heat and bring to a boil.

Add sugar. If you don’t plan to make marmalade for children, you can add a shot of cognac, almond liqueur, cherry kirsch, or whiskey to the berries. Stir the berry marmalade mixture, reduce the heat to low, and cook the dessert for half an hour. You can easily check the readiness of the marmalade mass: just drop a small amount of the preparation onto a cold plate. If after a few minutes the berry mass has set and turned into a firm jelly, the marmalade is ready.

Pour the marmalade mixture into a clean and dry mold made of confectionery silicone, ceramics, or glass. Cool the marmalade to room temperature, then place the dessert in the cold. Chill the sweetness until fully set. The finished marmalade should not jiggle in the mold.

Cut the marmalade with a wet knife into cubes or strips and roll the pieces in brown or white sugar. Since the dessert is sweet, the sugar can be replaced with cornstarch mixed with powdered sugar, or the decoration can be omitted altogether.

The fragrant currant and gooseberry marmalade is ready. Enjoy your tea!