FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Disclosed is a method for jelly marmalade with addition of puree from gooseberry, which includes preliminary soaking of agar in cold water with temperature of 10–25 °C, filtration, boiling sugar-molasses-agar syrup to dry substances content 79 ± 1 %, casting into molds, dusting with sugar sand, boiling out of syrup occurs with addition of gooseberry puree in amount of 45 % to dry substances content of 74 ± 1 %, after which the produced marmalade mass is cooled to 73 °C with introduction of citric acid therein.
EFFECT: invention allows to produce jelly marmalade with increased food value, reduced energy value and improved shape stability, as well as to enhance the ready product quality and to expand the product range.
1 cl, 3 tbl, 2 ex
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