Dessert from oranges and gooseberries: jam without cooking, or "raw jam", recipe, step by step photos. Gooseberry blanks - the best recipes for a variety of preservation

What is not made from this amazing berry, jam, which is called royal, jelly, compotes, adjika, sauces for meat dishes. Gooseberry blanks for the winter are very diverse. I want to present some recipes, simply because I grow this berry myself and love it very much.

• 1 Gooseberry for the winter, preparation
  • 1.1 What to cook from gooseberries for the winter
    • 1.1.1 Gooseberry compote for the winter
    • 1.1.2 Gooseberries with orange for the winter
    • 1.1.3 Gooseberry jelly recipe for the winter
    • 1.1.4 Gooseberry compote with oranges for the winter
    • 1.1.5 Gooseberry jam with oranges for the winter
    • 1.1.6 Currant gooseberry jam for the winter
    • 1.1.7 Gooseberry jelly with orange
    • 1.1.8 Pickled gooseberries for the winter
    • 1.1.9 Gooseberry sauce for the winter
    • 1.1.10 Gooseberry sauce with garlic for the winter
    • 1.1.11 Gooseberry adjika for the winter, recipe

Gooseberries for the winter, preparation

A large number of completely unusual and different gooseberry recipes provide for the correct preparation of the berry. There are recipes for which you can use "illiquid", slightly overripe or mashed berries. But most recipes require a good look and ripeness, because not only the appearance of the final product depends on this, but also its shelf life. After all, most likely, spoiled berries will cause fermentation faster.

It’s good when gooseberries grow in a summer cottage, when you can come and collect at any time. here you need to watch so that the berries do not overripe, do not become soft. Sometimes in extreme heat, in the sun, they “bake” quite quickly.

If you buy berries in the market, you should try to choose berries of the same size and ripeness whenever possible. Some simply interfere with several varieties, large-fruited and small-fruited. The time for heat treatment requires different things, small ones will already boil, and large ones will still be intact.

Collecting gooseberries is difficult if you have varieties with thorns, but now they are increasingly being abandoned. Gooseberries need to be sorted out carefully and carefully. There are berries with a worm inside, looking closely you can see the opening-entrance. When sorting through the berries, you need to remove both the tails and the inflorescences. I always use scissors for this, it turns out quickly and conveniently.

What to cook from gooseberries for the winter

Many people know royal or royal gooseberry jam, I already gave its recipe here. Even excellent compotes are obtained from the berry, it, like the other, can be frozen.

Jelly, jams, marmalade for lovers of homemade cakes do not remain “behind the scenes”. Someone loves original recipes, for example, pickled gooseberries. many people also know recipes for meat sauces from this amazing berry.

And you can also add gooseberries as an addition to pickles, tomatoes, cucumbers, even cook delicious adjika from it. so the berry is almost irreplaceable and you don’t have to think for a long time how to prepare gooseberries for the winter.

Gooseberry compote for the winter

The recipe is great for its speed and simplicity, I personally like to drink it not only in winter, it is very refreshing in summer, I add a little “zest” to it

For him, we will need to take:

• Gooseberries, ripe berries
• Sugar
• sprigs of peppermint

How to cook gooseberry compote for the winter:

Everything is very simple and elementary. The main thing is to choose strong berries so that they don’t burst later and spoil the whole look, and fresh leaves of peppermint or lemon balm, why choose her? I just grow a lot.

At the very beginning, I soak the collected berries right in the bucket and at the same time, armed with scissors, cut off unnecessary ponytails. I immediately throw the berry into a colander so that there is excess water in the glass, because we don’t need it ..

I prepare jars in advance, mostly three-liter ones. In them I fall asleep berries by a third. I fill it with boiling water and let it cool a little, it takes about 15 minutes. I pour the water into the pan and now I know how much I spend on a jar.

I wash the mint under the tap and shake off the water, lay it out on a branch on a jar. I pour sugar into the water, the gooseberry is a sweet berry, so three-quarters of a glass is enough for a three-liter jar. I let the syrup boil for a few minutes and pour it directly on the berries, immediately close and put the jars with the lids down under the covers.

Gooseberry with orange for the winter

These are real vitamins, closed “alive” in jars. Absolutely everyone likes this dessert, very tasty, not to mention the mass of usefulness.

We will take:

• A kilo of berries
• Kilo of sugar
• One medium sized orange

How will we prepare:

Beforehand, I prepare jars, small ones, I choose from under the baby puree, maybe a little more. I wash them with soda, then pour boiling water over them and fry them in the microwave. They must be sterile and dry.

Gooseberries, just like I always sort mine, here we can’t miss overripe or bad berries. Orange at first, too, my hot water with soda. Then I cut it into pieces together with the peel, only I remove the bones.

I put orange slices in a blender, berries and sugar there, and grind everything. Then stir until the sugar is completely dissolved. I pack it in jars and put it in the fridge.

Gooseberry jelly recipe for the winter

Another vitamin treat that I always have in the fridge. We sometimes dive into a jar, feast on a seagull.

To execute the recipe we need:

• Kilo of gooseberries
• Kilo of sugar
• Half a liter of water

We free the berries from unnecessary tails, wash them and put them in a container where we will cook them. Pour water into the same place and set the average temperature so as not to wait a long time for boiling. Then we lower the temperature and let it boil for about fifteen minutes.

After the time has passed, pour out the sugar, do not add fire, because we do not need the jelly to boil. I sometimes raise the saucepan above the stove to let it cool down a bit.

So we boil for about twenty minutes, you will begin to notice how a thick film appears on the walls, which means everything is ready. Immediately pour the jelly into glass containers, which we previously prepared and store in a cool place, for example, in the cellar.

Gooseberry compote with oranges for the winter

I also really liked this version of a soft drink. Orange gives sour bitterness, which is lacking in a sweet berry, and gives aroma.

For compote we need to take:

• Ripe gooseberries
• Sugar
• Orange

How to cook gooseberry compote with oranges:

Here, too, there is nothing super complicated, the main thing is to prepare jars, rinse the berries and orange well, since we will use it whole, along with the peel.

We fill the jar with berries, I mean a three-liter jar, so that it is filled by a third. I also spread the semicircles of the orange there. I fill it with cold water and immediately pour it into a saucepan, we just measured out how much water is needed. Pour three hundred grams of sugar onto a tehliter jar and cook the syrup, which we immediately pour into the berries, and roll up the lid. Let cool in a warm place, upside down.

Gooseberry jam with oranges for the winter

The jam is very fragrant and tasty. We tried it once and now we cook it all the time for the winter.

We will take:

• One and a half kilos of berries
• One and a half kilos of sugar
• A couple of medium sized oranges

How to cook gooseberry jam with oranges for the winter:

We sort out the gooseberries and rinse them in water. Wash oranges very well, we need them with a peel. Grind everything with a blender, you can in a combine or scroll through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook at medium temperature until boiling, then make it smaller and leave to cook for fifteen minutes.

The jam must be stirred all the time so that the sugar dissolves and it turns out homogeneous. We lay out the finished product in jars, you can close it with nylon or screw caps. Keeps well.

Currant gooseberry jam for the winter

We will need:

• Kilo of gooseberries
• Half a kilo of blackcurrant
• Pair of oranges
• One and a half kilos of sugar

How to make this jam:

We sort and rinse all the berries, you can mix them right away. Wash oranges with peel, cut into pieces, free from seeds and grind with a blender. Mix orange puree with berries and sugar and cook at a not too high temperature for fifteen minutes. The foam must be removed. Ready hot pour into jars and close.

Gooseberry jelly with orange

I’ll say right away that it’s a lot of fuss, but it’s worth it to try. The jelly is very beautiful, we even decorate holiday cakes with it.

For this recipe you need:

• One and a half kilos of berries
• One and a half kilos of sugar
• three oranges

How to cook gooseberry jelly:

I leave the berries for this recipe with tails, anyway, we will remove them later. I just rinse and dry. My oranges, peel the peel and all the films, pull out the seeds. I grind everything with a blender, all at once. Then I wipe it through a sieve in small portions, you can cook with the bones, it’s just that my daughter doesn’t like them.

It turns out a berry-orange mass, which must be poured into a cooking container and mixed with sugar. Jelly is usually cooked for twenty, twenty-five minutes. Then it must immediately be decomposed into banks. It won't be that thick at first. Only when it's cool.

Pickled gooseberries for the winter

Original, tasty, unusual. we marinate often, it is very suitable for meat dishes, so I recommend it.

For the recipe, we will take:

• 0.8 kg of berries, with light greens
• black currant leaves
• Three carnations
• Three peas of allspice
• On the tip of a cinnamon knife
• 150 grams of sugar
• Three tablespoons of table vinegar

How to pickle gooseberries:

Gooseberries need to be freed from the tails and washed, poured into a jar. The first time, pour boiling water for twenty minutes. Pour this water into a saucepan and boil again to pour it again, five minutes is enough for the second time. Pour out the water again and add all the spices with sugar, cook the filling, add vinegar at the end. Pour over the berries and roll up immediately.

Gooseberry sauce for the winter

For it you will need to take:

• Half a kilo of berries
• five tomatoes
• A couple of sweet peppers
• One hot chili
• big onion
• head of garlic
• Two tablespoons of vegetable oil
• Two spoons of vinegar
• Spices and salt to taste

How to make gooseberry sauce:

We wash the berries and vegetables, cut off the tails of the gooseberries. Cut large vegetables into pieces. We immediately put everything in a common bowl or other container. We begin to grind with a blender, you can scroll through a meat grinder twice. Immediately add oil, vinegar, salt and spices, stir well and pack in jars. It is better to take 0.33 and 0.5 liter. Then we put them in a pot of hot water and sterilize for ten minutes. Close with lids.

Gooseberry sauce with garlic for the winter

We will need to take:

• 0.4 kg of berries
• Three cloves of garlic
• Bunch of fresh basil
• A spoonful of olive oil
• Salt and pepper to taste

How to cook:

Sort and rinse the berries, spread on a towel to dry. Peel the garlic, wash the greens, dry and remove the stalks. Twist everything in a meat grinder twice. Add oil and spices, stir. Divide the mixture into sterile jars and refrigerate.

Gooseberry adjika for the winter, recipe

For her, we will take:

• A kilo of gooseberries, preferably greenish
• Three hundred grams of garlic
• five chili peppers
• spoon of coriander
• a spoonful of salt

How to cook:

Wash the berries and cut off the tails, free the pepper from the seeds, peel the garlic. We pass everything through a meat grinder several times, add spices, stir and pack in sterile jars.

In the distant 90s I was a student, the time was not easy for us, mere mortals, one might say hungry. They survived as best they could. And then one day I came to visit a friend, with whom we studied together at the institute. Her mother called us for tea and offered us kiwi jam for tea (as she said, smiling). I was in a slight shock, because I knew this family and knew that they, like everyone else, could not afford a fruit that was outlandish at that time. But I drank tea with jam, which was unusually tasty, emerald green, sweet and sour! Over tea, I still could not resist and asked who had given them so many kiwis (because there was a whole three-liter jar of jam in my field of vision. To which my friend and her mother laughed and admitted that it was gooseberry jam with lemon! Since then I have been making this jam every year and remembering my student years, and this year I tried to make it with brown sugar. The taste came out amazing!! With light caramel notes

Gooseberries are not so simple.And how many tasty and healthy products can be prepared from gooseberries for the winter! Only it is necessary to harvest berries as skillfully as our ancestors did: mature ones went for fine wine, unripe ones - for royal jam, marinades.

photo: zakrutki.com

“Court” recipe

If you love gooseberries, then you should definitely make royal jam from it. Berries should be slightly underripe. Rinse them with cold water, remove the stalks and dry flower calyxes. Make a slit in the side with a sharp knife and remove the seeds with a hairpin or small spoon. Pour 5 cups of prepared berries with a cooled decoction of cherry leaves (a handful for 2-3 cups of water) and refrigerate overnight. Then drain the broth and cook syrup on it (for 2-2.5 cups of broth 7 cups of sugar). Boil it for 5 minutes and put prepared berries in it. After the syrup boils again, reduce the heat and cook for exactly 15 minutes, not forgetting to remove the foam. To prevent the jam from changing color, cool it quickly by placing it in cold water. Properly made jam should be emerald green or slightly yellowish green in color. Store it in the refrigerator.

And you don't have to cook.

Raw gooseberry jam with orange is obtained very tasty and fragrant. For 1.5 kg of berries 1-2 oranges, 2 kg of sugar. Pass gooseberries and oranges with peel (but without pits) through a meat grinder. Add sugar and mix well. After the sugar has completely dissolved, put it in sterile jars and put it in a cellar or refrigerator.

Rum jam

Gooseberry jam is simply prepared. Pass 1 kg of berries through a meat grinder, add 1 kg of sugar, mix and put on fire. Bring to a boil and cook over high heat for 2 minutes. Then pour in 3 tbsp. l. rum and immediately pour hot jam into sterile jars, roll up.

Marinating

Try pickled gooseberries. We chop ripe strong berries, fill them with jars to the “shoulders” and pour marinade: for 500 g of water - 400 g of sugar and 100 g of 9% vinegar. Boil water, sugar and spices (5-6 peas of allspice, 5-6 cloves and a small piece of cinnamon) for 5 minutes. When the filling has cooled, filter and add vinegar, pour gooseberries with this marinade. Sterilize filled jars for 3 minutes.

savory seasoning

It is not difficult to prepare gooseberry seasoning. Pass the washed, but already dry, unripe gooseberries, washed and dried dill and peeled garlic through a meat grinder (200 g of green dill and 300 g of garlic per 1 kg of gooseberries). Add salt and sugar to taste. Mix everything well and pack in clean, dry mayonnaise jars. Store in a cool place.

original adjika

1 kg of gooseberries (preferably a little unripe), 300 g of garlic, 10-15 pieces of bitter thin pepper, peeled from seeds, pass through a meat grinder. Add 1 tbsp. l. salt and 1 tbsp. l. crushed coriander seeds. We mix and lay out adjika in clean, dry jars. We close with capron lids. We store in the refrigerator.

In addition to cucumbers

Rinse 2 kg of cucumbers, pour over with boiling water and then with cold water, put in sterilized jars, sprinkling them with gooseberries and tarragon sprigs. Bring the brine (for 1 liter of water - 100 g of sugar, 50 g of salt and vinegar) to a boil, pour three times and roll up.

KEEP IN MIND

You should not eat gooseberries with diabetes, because it contains a lot of sugars. It should also be refrained from with enterocolitis, which is accompanied by diarrhea, as well as gastric and duodenal ulcers.

ADVICE

If you want to prepare compote with whole gooseberries for the winter, prick them first.

In the hot season, many housewives are preparing for the winter. Indeed, in the summer a huge amount of fruits, berries and vegetables will sing, and their aroma, taste and benefits can be preserved with the help of home preservation. But, unfortunately, heat treatment leads to the fact that a significant amount of vitamins and minerals in such products is simply lost. But there are special recipes for preparing blanks for the winter without cooking. Let's talk about how to cook gooseberries, we will give jam recipes without cooking.

Raw gooseberry jam

To prepare the simplest raw gooseberry jam, you need to stock up on berries directly. It is best to use slightly unripe fruits that contain still fragile seeds. You will also need sugar.

First of all, rinse the gooseberries, tear off the tails from it and dry it a little from excess water. Turn the berries through a meat grinder or chop with a blender. Mix the resulting mass with sugar, adhering to a ratio of 1: 1.5. Stir well the resulting jam and send it to pre-sterilized jars. Seal them with lids and store them in the refrigerator.

Gooseberry and orange jam without cooking

To prepare this version of raw jam, you need to prepare one kilogram of green or purple gooseberries, three medium oranges and one kilogram of two hundred grams of sugar.

First of all, sort the berries and cut off the branches and tails from them. Then put the gooseberries in a colander and rinse under running water in small portions. Be sure to let the water drain. Next, wash one orange thoroughly with a brush, chop it into cubes along with the peel, removing the seeds.

Remove the peel from the remaining oranges - you will no longer need it. Cut the fruit mass into cubes.

Turn all the prepared ingredients (both oranges and gooseberries) through a meat grinder. After that, pour the resulting mass into a large bowl or enameled pan and cover with half of the granulated sugar. Leave the jam for ten minutes, stir and add the rest of the sugar to it. Leave the mixture at room temperature, covered with a lid, for three hours (and sometimes more). Stir it from time to time.

After the sugar has dissolved, pour the jam into sterilized jars and send to the cellar or refrigerator for storage.

Gooseberry and orange and lemon jam without cooking

To prepare such a dessert, you need to prepare three kilograms of gooseberries, three medium oranges, a couple of lemons and five kilograms of sugar.

Wash all fruits. Remove green stems from gooseberries and pat dry. Also dry the oranges and cut them together with the zest in an arbitrary way, peel the lemons and also cut them. Choose from citrus pits.

Run gooseberries, oranges and lemons through a meat grinder. Pour sugar into the resulting mass and mix well. Cover the container with the future dessert with gauze and leave it in the kitchen for a day. From time to time, stir the jam with a wooden spoon so that the sugar dissolves completely.

After spreading the finished jam in pre-sterilized jars and cork. Store it at room temperature.

In order for the jam to acquire the desired rich taste, it must be stored for at least one month. Then you can uncork the jar and enjoy the rich taste of the dessert.

Some articles

You can create a juicy and fragrant gooseberry preparation with sugar for the winter in the summer by purchasing these emerald berries on the market or collecting them on your site. In addition to the bright taste, “live” jam is also very useful, because all vitamins and trace elements are almost completely preserved in it - be sure to give 1 tsp each. preparations for children, especially in winter, as a preventive measure against seasonal diseases.

The only warning is that you need to store jam only in the cold, in conditions of low humidity, so refrigerators with drip freezing are not suitable for this, as the workpiece is covered with mold! Only a well ventilated cellar, basement or modern refrigerators! You can try to prepare jam with a double portion of granulated sugar, for example 1: 2, but even so, no one is immune from damage when stored in improper conditions.

Ingredients

You will need a 0.5 l capacity:

• 300 g gooseberries
• 200 g granulated sugar

Cooking

1. We clean the gooseberries from cuttings and tails with scissors, pour them into a deep container and rinse several times, changing the water.

2. Pour the berries into the bowl of a food processor, filling it completely so that they can move, otherwise they will not be able to chop.

3. Grind for 2-3 minutes, turning the gooseberries into a fragrant puree with seeds. It is not necessary to puree longer, so as not to chop the bones.

4. Pour the puree into a deep container, add granulated sugar and mix thoroughly. Leave a little sugar to create a cork. Determine the rate of the sweet ingredient yourself - the recipe indicates the rate for creating a classic "live" jam. By the way, if you have a well-ventilated cellar or basement, then instead of granulated sugar, you can add honey to the gooseberry puree in the same proportion - the workpiece will turn out to be more useful and fragrant, tasty.

5. Pour the jam into dry, clean containers, slightly without adding to the top.