From gooseberries for the winter without cooking. Gooseberry blanks - photo

Gooseberry jam will decorate any table. The unsurpassed taste and variety of recipes for this delicacy only favorably emphasize the enormous value and incredible amount of useful vitamins and minerals for the human body. A variety of sauces, jams and jellies are prepared from frozen fruits. Original combinations with fruits and vegetables will give you an unforgettable taste experience and help you cope with poor health and various ailments.

Selection and preparation of berries

The gooseberry is widely known in the world. He is known in European countries, in Russia, America. The healing component composition is inherent in all its varieties. The most common varieties have green, red and black berries. Mature fruits are considered optimal for preparing blanks for the winter. The most valuable part is the skin of the berry. For jam choose dense fruits. It is worth paying attention to the fact that unripe berries have a greater hardness. Very soft berries are overripe or susceptible to disease.

General requirements for fruits:

• berries must be dry, with stalks - this guarantees the safety of nutrients;
• for eating, you should choose ripe fruits, without damage and signs of disease;
• green, that is, unripe, berries are less tasty and unsuitable for long-term storage and preparations for the winter (this does not apply to supplies for compote).

When selecting berries for a particular recipe, it should be remembered that the effectiveness of exposure and the brightness of taste are determined by the color of the fruit:

• green and white have an expanded set of trace elements and vitamins;
• brown and red have increased taste qualities (sweetness, aroma).

Before making jam, the gooseberry must be carefully prepared. If you take this process carefully, the jam will last a long time and will delight you on cold winter evenings.

The preparation process includes several mandatory operations:

• berries are sorted from twigs and leaves;
• remove the stalks;
• washed the selected fruits;
• dry the berries on a cloth (it is advisable not to skip this step).

Recipes for jam without cooking

Winter is a period when the human body feels a lack of vitamins and nutrients. Fruit dishes take the leading places in the daily menu. The largest amount of vitamins can be preserved in jams prepared for the winter without cooking. Technologies that allow preserving flavor and nutrients are varied, but the principle remains unchanged. Fruit is mixed with granulated sugar, placed in a blender, then crushed.

You can prepare a healing dessert using honey. Such a preparation will be successfully preserved and increase the healing and nutritional qualities. The fruits can be combined with banana or other fruits. To prepare berry jam for the winter period, it is not necessary to be a professional chef.

Classic recipe

Components:

• gooseberry fruits (berry variety does not matter);
• granulated sugar.

The cooking algorithm is quite simple even for a novice hostess.

• We wash the fruits.
• We clean them from the tails with nail scissors.
• We chop the gooseberries. The thoroughness of this procedure depends on the chosen tool. You can successfully cope with the task with the help of a blender, meat grinder or mortar (masher).
• The resulting mass is mixed with sugar.
• The mixture is infused until the sugar is completely dissolved.
• The finished product is placed in a sterile container (jars).
• It is recommended to store blanks in a cool place, you can in the refrigerator.

Gooseberries with oranges

Consider the cooking process, which is also not very complicated.

We wash the berries. Get rid of tails. Thoroughly (we recommend using a brush) wash the oranges. We cut them into pieces. Do not throw away the peel, which has a unique aroma. We remove the seeds.

Grind the processed components. You can use traditional means - a blender / processor (kitchen). A conventional meat grinder will no less effectively cope with this task. The resulting fruit puree in a container is mixed with granulated sugar until smooth. Before packaging, it is worth keeping the resulting product for some time in a room with a low temperature. Sterile containers filled with the product are closed with polyethylene caps.

Gooseberry, lemon and orange

A healthy and refreshing dessert can be prepared for the winter without spending a lot of time. The refreshing taste of orange with gooseberries and lemon will not leave anyone indifferent. This dish is successfully used as an original filling for homemade pies.

The absence of heat treatment implies careful preparation of the constituent components.

Cooking algorithm:

• the fruits are sorted and washed;
• the stalks are cut off;
• oranges and lemons are freed from the skin;
• the white film with seeds is removed;
• the pulp is rubbed;
• a mass of berries mixed with granulated sugar is aged for about a day (with constant stirring) in a cool place.

Banana, gooseberry and orange

Cooking:

• we process the berries (wash, cut off the tails);
• peel the banana and cut into small pieces;
• cut the oranges into pieces, removing the seeds;
• beat the prepared fruit in a blender bowl until smooth;
• add sugar.

This recipe allows the use of cane sugar, which gives a special piquancy to the product.

Gooseberry, orange, kiwi

Step by step recipe:

• we wash fruits;
• processing berries;
• we clean the kiwi, cut the fruits into several parts;
• cut oranges with peel, choosing seeds;
• grind fruit and berry components in a blender;
• we pack the product.

Other cooking options

When it comes to making jam, it is impossible to do without mentioning the legendary delicacy called “Royal Jam”.

For its preparation, unripe gooseberries are used:

• we wash and clean the fruits;
• each berry is cut lengthwise, the seeds are removed;
• peeled fruits are layered with cherry leaves, thanks to them the jam has a special color and aroma;
• a peeled berry with cherry leaves is poured with water and infused for about six hours;
• the fruits are dried on a cloth;
• the water in which the berries were infused is boiled with sugar (400 g of water, a kilogram of berries, one and a half kilograms of granulated sugar;
• dried berries are boiled three times in the resulting syrup for five minutes with breaks for a couple of hours;
• the resulting jam is rolled into jars.

Jelly

Ingredients: water, gooseberries, sugar.

Cooking:

• we prepare the berries in the traditional way (we sort, wash, remove the stalks);
• sprinkle sugar in a container and pour in water;
• we maintain the contents for a day;
• put the container on the stove and bring to a boil, turn off the fire;
• remove the container from the stove, covering it with a lid;
• after 24 hours, repeat the process;
• we perform these actions within a week;
• pour products into jars.

Jam

The priority in the preparation of dessert is the maximum preservation of the taste and vitamin qualities of the product.

When choosing fruits, you should pay attention to the presence of spots. The rind of the berries with dark spots is a sign of their ripening.

Very hard berries indicate immaturity, excessive softness indicates overripe. The best option is the average state.

Cooking algorithm:

• the fruits are washed and dried;
• pour the berries with water and put on a small fire with the lid covered, after a few minutes they will become softer;
• grind berries;
• Pour sugar into fruit puree and mix;
• stirring, bring the contents to a boil, removing the foam;
• cook at minimum heat for half an hour;
• lay out in a container.

Unique dishes made on the basis of gooseberries can decorate any table. Jam is a great dessert for tea in the winter. Berry mixtures prepared without cooking are a real storehouse of vitamins and microelements that maintain the balance and smooth operation of your body.

Berry dishes are always a great joy for children. For a growing organism, the spectrum of vitamins and microelements contained in delicacies prepared on the basis of gooseberries is extremely important. Regardless of the time of year and age, "sweet medicine" will help your body to be in good shape, overcome stress and resist inflammatory processes.

For information on how to make gooseberry jam without cooking, see the following video.

What can be done from gooseberries for the winter?

Preparation of gooseberries with sugar.
Clean the berries, wash and dry. Grind with a meat grinder, blender. For 1 kg of gooseberries we take 1.5 kg of sugar, mix. Put in dry sterile jars and cover with sterile lids. Store in refrigerator or cold place.

Gooseberry jam.
Chop the washed berries 3-4 times and put in a container. Pour in water and layer with cherry leaves. Withstand 6 hours. Strain Syrup from the water. For 1 kg of berries 250 g of water and 1.5 kg of sugar. Pour the berries with syrup for 4 hours. Boil for 5 minutes, let stand for 5-6 hours. Boil 3 more times. At the last cooking, you can add vanilla or grated orange zest to the gooseberry jam, roll it up.

Gooseberries in their own juice.
Put 1 kg of berries in a saucepan, add 500 g of sugar, add 200 g of raspberry juice. Stirring constantly, heat and let simmer for 5-7 minutes over low heat. Arrange in sterile jars and roll up.

Royal gooseberry jam.
Take slightly unripe berries, rinse, peel. Remove the seeds from each berry through a longitudinal section and wash again. Fold in a basin, layering with cherry leaves. The leaves will add color and flavor. To fill with water. After 6 hours, dry the gooseberries for jam on a towel. Boil syrup from sugar and water in proportion to 1 kg of berries 1.5 kg of sugar, 2 cups of water. Dip the berries in syrup and boil three times. Boil for 5 minutes, then cool for several hours. After the third cooking, roll up the gooseberry jam. For syrup, take the water in which the berries were infused.

Gooseberry marmalade.
Boil the berries in a saucepan, adding a little water, cover with a lid. Then rub through a sieve or grind in a blender. On low heat, the puree is reduced by half. Gradually add sugar, cook with stirring. Marmalade can be folded into half-liter jars or laid out on a surface moistened with water. When it cools down, then cut into marmalade pieces, roll in sugar and put in a container. Store in a cool place. For 1 kg of gooseberries 550 g of sugar.

Gooseberry juice.
Juice is a pureed drink. We take 1 kg of applesauce, 1.8 liters of boiled water, 200 g of sugar, 2 g of citric acid for 1 kg of gooseberries. Gooseberries are rubbed or whipped in a blender. All components are mixed, heated to 85°C and incubated for 5 minutes. They are poured into banks. Sterilize 1 liter jars for 15 minutes.

Gooseberry compote
I prepare compote according to the classic recipe as follows: I prick ripe, but fairly firm berries, put them in prepared jars up to their shoulders and pour hot syrup over them. I cover with lids and sterilize in boiling water: three-liter jars - 15 minutes, liter jars - 10-12 minutes, half-liter jars - 8 minutes. Filling preparation: for 1 liter of water - 400-700 g of sugar. There is a recipe for making such a compote and in an accelerated way. At the same time, the jars are filled with berries, filled to the brim with boiling syrup. After 5-7 minutes, the syrup is drained, brought to a boil again and the berries are poured again. They do it again. The last time the syrup should overflow a little over the edge of the neck. Banks are sealed immediately and turned upside down until completely cooled. If compote is prepared from unripe berries, then three-liter jars are sterilized - 30 minutes, liter - 20 minutes, half-liter - 15 minutes.

Emerald jam
Such jam can be cooked only by those who have cherries growing on their plot. 60 pieces of fresh healthy leaves of my cherry, pour three glasses of water, bring to a boil, let it boil for 10 minutes and filter. I pour washed and chopped berries with this decoction and leave it overnight. The next day, I pour the berries (1 kg) into a colander, dip them into boiling syrup, consisting of water - two glasses and sugar - 1.3 kg, and cook three to four times with short breaks. Shortly before the end of cooking, you can put 20-30 young cherry leaves in the jam.

Gooseberry jam with walnuts
Walnuts can add a different taste and some piquancy to the jam. To do this, I prick small and medium berries and fill them with hot syrup. I chop the walnut kernels with a knife and add to the jam. I cook until cooked in two doses. Based on 1 kg of gooseberries - 1.5 cups of water, 1.5 kg of granulated sugar, 80-100 g of walnut kernels.

gooseberry jam
Gooseberry jam For 1 kg of gooseberries - 600 grams of granulated sugar. How to make jam: 1. Peel the gooseberries from the stalks, then rinse the berries thoroughly with water. 2. Pour two thirds of the berries with a little water and cook a little under the lid until softened. Pass softened gooseberries through a meat grinder. 3. Put the gooseberry puree into a low, wide saucepan, add all the remaining whole berries and cook for 5 minutes, stirring constantly. 4. Without interrupting the boil, add sugar in parts, continuing to stir. After the sugar is completely dissolved, boil for another 3 minutes until thickened. 5. Pour hot (boiling) jam into jars selected for canning. Banks should be wrapped in a damp towel, pour the jam to the brim, wipe the edges immediately and roll up the lids. 6. Turn the jars over and put the lids on the bottom, cover with a blanket and leave to cool completely. Wipe the chilled spins with a damp towel.

GOSEBERRY JAM (OLD RECIPE)
Take a large, green (underripe) gooseberry, take out the seeds, rinse with water, dry, then weigh. Pour the berries with alcohol or strong vodka so that the berries are completely covered, cover with a lid, and after an hour put it on a sieve. Meanwhile, fill the saucepan with cherry leaves, pour water, boil two or three times, drain the water and pour this water several times over the gooseberries, folded on a sieve, then pour cold water over it until it cools down. Prepare the syrup, pour the berries into the boiling syrup and bring to a boil three times, each time removing the basin from the heat for 2-3 minutes to remove the foam. Then cook until cooked on the lightest fire. Allow the jam to cool without covering it with a lid. Then put into small jars, cover with wax paper and tie.
For 400 g of peeled gooseberries - 1 glass of water, 800 g of sugar.

GOSEBERRY JAM WITH LEMON JUICE (old recipe)
Boil water in a saucepan and at the same moment, removing the saucepan from the heat, pour the green gooseberries peeled from seeds into it, immersing the one that will float up with a spoon. When the gooseberry turns slightly white, immediately throw it on a sieve and pour over with cold water with ice, then pour it into the coldest water and put it in the cellar for two days, adding a little ice, but carefully so as not to crush the berries. After two days, put the gooseberries on a sieve so that the water is glass. Prepare a syrup from half of the prescribed sugar, pour the berries into the boiling syrup, boil, set aside, sprinkle on top with a quarter of the remaining sugar and boil again. When the berries rise, remove the bowl from the heat. Repeat four times until all the prescribed sugar is gone. Pour sugar carefully, away from the edges of the basin, so that it does not burn and thus spoil the color of the syrup. After sprinkling the berries with sugar for the last time, pour them evenly with lemon juice and cook the jam over the lightest fire, removing the foam from above and not stirring the berries with a spoon, but only shaking it.
For 400 g of berries - 800 g of sugar, one and a half glasses of water, juice from two lemons.

GOOSEBERRY JELLY
Rinse unripe berries, place in an enamel bowl and cook until softened. Strain the broth and let stand. Carefully drain the juice, measure the amount and boil to half the size, removing the foam. Then add sugar and cook until done. Willingness to determine, like jam. Pour the finished jelly into jars and roll up.
For 1 liter of gooseberry juice - 700 g of sugar.

gooseberry seasoning

500 g gooseberries, 100 g garlic, black currant leaves, black and allspice pepper, cloves.

For the marinade: 1 liter of water, 60 g of salt, 70 g of sugar, 30 ml of 9% vinegar.

Peel the berries from the stalks and sepals, rinse and place in prepared jars, evenly distributing the garlic and spices. Pour hot marinade and sterilize half-liter jars for 5-7 minutes.

Salted gooseberries

For pouring: 1 liter of water, 40 g of salt.

Put the prepared berries in clean jars, pour in chilled brine, put a napkin and oppression on top. Put in a cold place. Gooseberries are ready for use in 1.5-2 months.

Gooseberry jam with oranges

Gooseberry blanks are not very popular with us: jam is too dreary to prepare, compotes are monotonous, as a rule, other jams are used for baking. This quick, simple and very tasty jam completely changes the idea of ​​\u200b\u200bthis wonderful berry.
Gooseberry jam with oranges Ingredients:

For 1 kg of gooseberries (preferably not very ripe):

2 large oranges
1 kg sugar

Output: about 2.5 liters

Seasoning for gooseberry meat dishes

1 kg gooseberries, 300 g garlic.
Rinse unripe green gooseberries, drain and dry. Pass peeled garlic and prepared gooseberries through a meat grinder, mix well and arrange in pre-prepared, well-washed dry small jars. Close with parchment. Store in a cool place. Before serving, add 1-2 teaspoons (to taste) of sugar.

Gooseberry confiture

List of ingredients

Gooseberries - 500 g
sugar - 180 g
white chocolate - 150 g

Cooking method

Sort and wash gooseberries. Cut the berries in half and put in an enameled bowl. Pour them with sugar and leave for 1 hour for the gooseberries to release the juice. After that, put the bowl on the fire and bring the mass to a boil. Remove foam and remove bowl from heat.

Break the chocolate into pieces. Put the cooled confiture on the fire and bring it to a boil again. Boil gooseberries for 15 minutes over low heat. Add chocolate and mix well. Bring to a low boil and immediately remove from heat. Put the jam in a sterilized jar and close the lid tightly.

Ready-made gooseberry confiture is best stored in the refrigerator or a cool place.

Seasoning from arrows of garlic and gooseberries.

Seasonings for the winter. Harvesting from the arrows of garlic for the winter.

Arrows of garlic - 1 kg
green gooseberries - 1 kg
coriander greens - 200 g
dill greens - 100 g
vegetable oil - 100 g
salt - 50 g

Rinse dill and coriander greens, dry and chop.
Wash the arrows of garlic and gooseberries and pass through a meat grinder.
Add chopped herbs, salt, vegetable oil to the twisted mass and mix well.
Put the finished seasoning into small, sterilized and dry jars, close with plastic lids.
Ready seasoning for the winter to store in the refrigerator.

Recipe for gooseberry jam with kiwi

We will need: for 1 kg of gooseberries - 1 kg of kiwi, 8 cups of sugar, 4-5 tablespoons of lemon juice.

Preparation: peel the kiwi, cut into small slices. Grind gooseberries in a blender until puree. Fold the gooseberries and kiwi in an enamel bowl, sprinkle with sugar. Cook over low heat, and when the mixture boils, cook for another 5 minutes and turn off. When the jam has cooled, put it back on the fire and cook for another 5 minutes. Let cool. After that, add lemon juice and bring to a boil again. Everything, jam can be poured into jars.

Polish gooseberry jam recipe

Preparation: Rinse the berries and dry well, remembering to remove the tail from each berry. Berries must be pricked with a toothpick and dipped in boiling water (for about 2-3 minutes). Then drain the water and cool the berries. Transfer the gooseberries to an enamel pan, pour over the syrup, bring to a boil and remove from heat. Put the jam in a cold place for 10-12 hours. After that, bring the jam over low heat to a boil and cook for about 5 minutes. Cool down again. This procedure must be done two more times. Arrange the jam in sterilized jars. Polish gooseberry jam recipe

We will need: 1 kg of gooseberries, 1.5 kg of sugar, 1.5 cups of drinking water.

Preparation: Rinse the berries and dry well, remembering to remove the tail from each berry. Berries must be pricked with a toothpick and dipped in boiling water (for about 2-3 minutes). Then drain the water and cool the berries. Transfer the gooseberries to an enamel pan, pour over the syrup, bring to a boil and remove from heat. Put the jam in a cold place for 10-12 hours. After that, bring the jam over low heat to a boil and cook for about 5 minutes. Cool down again. This procedure must be done two more times. Divide the jam into pasteurized jars.

Recipe: Gooseberry Raisins

Preparation: Gooseberries take a ripe, small, with a thin skin. Wash, dry the ponytails. In the shadow. Spread on a baking sheet in a thin layer and place in the oven. Dry on low heat with the door open. The raisins should feel soft (elastic) to the touch. Keep in the bank. Use for baking, compotes and ... just nibbling. Tasty!

Gooseberry harvest season is in full swing. What to cook from this delicious healthy? Well, of course, raw jam - gooseberries, grated with sugar. This blank does not undergo heat treatment, so all vitamins are preserved in it. The recipe is so simple that even a novice cook can easily cope with it. When you open a jar of grated gooseberries in winter, you will feel the aroma of summer.

Ingredients:

• Gooseberry 1 kg
• Sugar 1-1.5 kg

How to make raw gooseberry jam:

Sort the gooseberries, remove the stalks, wash,

You can use gooseberries of any variety / color - green, yellow. I have a red gooseberry.

Scroll the washed gooseberries in a meat grinder or chop with a blender.

Add sugar to the berry puree. I put in a one to one ratio. If you have a sweet tooth, you can add more sugar.

Mix the berry mass with sugar well. I leave for several hours until the sugar is completely dissolved. After making sure that the sugar has completely dissolved, we lay out our workpiece in clean, dry, sterilized jars.

Pour a spoon or two of sugar on top of each jar to form a crust that will prevent mold. You can also use the old advice, and put a circle of paper moistened with vodka on top of each jar. Then nothing will happen to your berries! But in any case, you need to store raw gooseberries in the refrigerator.

The gooseberry harvesting season begins in late July, early August. Even in the old days, people appreciated this wonderful berry for its good taste and unsurpassed benefits, so they came up with many ways to harvest. It is this topic that our today's article is devoted to.

How are gooseberries harvested?

Harvesting sometimes becomes a real test - most of the varieties of this shrub have excellently sharp thorns (fortunately, there are non-thorny hybrid varieties). In order to avoid scratches, the bushes are abundantly watered with cold water - the thorns become soft and there are no more problems. It is believed that it is better to pick berries in the morning or in the evening, when there is already or still no dew. If the crop is harvested during the day, then the container with berries must be placed in the shade.

Dried gooseberries

Red gooseberries are usually dried. The berries are pre-cleaned from sepals and stalks, and then dried in a warm oven on a tin sheet or in an oven on a baking sheet (first at t 35º C, and then at t 75º C). During the drying process, the berries are periodically turned over. The finished product is stored in cloth bags or clay pots. One of the areas of application of dried gooseberries is the preparation sauces for fish and meat dishes.

Ice cream gooseberry

Cleaned from sepals and stalks, they are washed, dried on a towel, laid out in one layer on a board or baking sheet and placed in the freezer. The finished product is stored in tightly tied portion bags (to avoid re-freezing).

Gooseberry marmalade

To prepare marmalade, unripe berries are laid out in a saucepan (after having sorted, cleaned and washed the berries), add 2-3 tbsp. water and cook covered until softened. The finished mass is pressed and rubbed through a sieve, after which the puree is boiled until the volume is reduced by half. Sugar is added in portions (1:1) and boiled until tender.

gooseberry jelly

Washed and prepared gooseberries are boiled for 25 minutes. with the addition of water (for 1 kg of berries - 4 tablespoons of water), juice drained and filtered, and the pulp is squeezed out (the resulting juice is also filtered and mixed with the rest). Next product boil down to half the volume(removing the foam) and add sugar in several steps (800 g per 1 liter of juice). After dissolving the sugar, they try the jelly - if the drop does not lose its shape, it is poured into prepared jars, pasteurized (1 liter - 15-20 minutes, 0.5 liter - 7-8 minutes) and sealed.

Jam from gooseberry

Peeled, sorted and washed gooseberries (preferably unripe) are blanched in boiling water for 3-4 minutes. (small berries are pricked, and large ones are cut and removed from them seeds with some pulp). After that, the berries are cooled in water and put into the finished syrup (for 1 kg of berries - 3 tablespoons of water and 700 g of sugar). Jam is boiled for a quarter of an hour over low heat and set aside for 5-6 hours. This is repeated 3 more times, adding 200-300 g of sugar each time. The finished product is poured into prepared jars, allowed to cool and sealed.

Gooseberries grated with sugar

Peeled and washed gooseberries and 1 lemon, along with the zest, are crushed with a meat grinder, covered with sugar and mix well (for 1 kg of gooseberries - 1.5 kg of sugar). The finished product is laid out in prepared jars, closed with lids and stored in a cool place.

Gooseberry compote

Ripe, but retained firmness, berries are cleaned, washed, pricked with a thick needle, placed in prepared jars and poured with boiling syrup (1 liter of water and 700 g of sugar per 1 kg of berries). Compote is sterilized (1 liter - 15-20 minutes, 0.5 liter - 10-15 minutes) and rolled up.

Pickled gooseberries

For the marinade, the following ingredients are used:

• Sugar - 2 tbsp.
• Water - 1 l
• Cinnamon - 1 piece
• Carnation - 3-6 pcs.
• Salt to taste
• Acetic acid (20-25%) - 50 ml

All ingredients are boiled, vinegar is added at the end. Washed, peeled and laid out in prepared jars of berries are poured with marinade. Lay on top black currant leaves and tarragon. The neck of the jar is closed with parchment paper, then with a circle of cardboard (of a suitable diameter) and finally tightly tied with cellophane.

Salted gooseberries

Ripe gooseberries are cleaned, washed and placed in a suitable dish with a layer of no more than 20-25 cm. The berries are poured with brine (30-35 g of salt per 1 liter of water). A load is placed on top and left for 1.5-2 months in a cool place. Salted gooseberries are transferred to jars, poured heated to 75º With brine, pasteurized (1 l - 15-20 min., 0.5 l - 10-15 min.) and close.

Gooseberries in their own juice

Prepared berries (700 g) are pricked and placed in jars. 300 g of berries are steamed under a lid with sugar (200 g) and a small amount of water. Cooled puree pass through a sieve and add to the rest of the berries. Banks are pasteurized (1 l - 20 min., 0.5 l - 15 min.).

gooseberry champagne

In a bottle (10 l) spread 3 kg of prepared gooseberries, 2 kg of sugar and pour 5 l of water. The neck is closed with a water seal and the bottle is left in the sun for exactly 40 days. Ready champagne is carefully poured into bottles, corked and sent to the cold (for 30 days). After that, the plugs are pulled out, release the resulting gas and close the neck again. Store champagne in a cool place.

Gooseberry wine

The ingredients are taken in the following proportions: for 1 kg of gooseberries - 1.4 liters of water and 800 g of sugar. The berries are crushed, some water and sugar are added and left to ferment in a warm place for 3 days (remembering to stir). After that, squeeze the juice, pour it into a bottle, add the remaining water and sugar. The neck is closed water seal. After completion of fermentation, the wine is bottled and sent to the cellar for 6 months.

Gooseberry liqueur

The prepared gooseberries are put into a bottle, poured with vodka (so that the berries are completely covered) and left for 6 months. After this time, the liqueur is filtered, bottled, added to each 2 tbsp. sugar and a couple of raisins, after which they are closed and left for 2 months.

Thanks to the presence of inflorescences and tails, harvesting gooseberries turns into a troublesome process, but your work will pay off handsomely. Good luck with your preparations!

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In order to preserve a lot in the berries during processing and storage, I suggest you cook mashed berries along with jam. Jars with pureed berries are stored in the refrigerator.

Cooking gooseberries mashed with sugar:

In a blender, (you can twist it in a meat grinder if there is no blender), wipe the berries, add sugar.

Mix well with a wooden spoon. Leave it for 1.5-2 hours, stirring occasionally.

We get and wash the banks. Any (I mostly take 0.5 and 1 liter with a screw cap).

Turn over and dry, then, (I do this by pouring boiling water into ¾ jars, cover with a lid and hold with water for 8-10 minutes).

We drain the water and immediately put the gooseberries with sugar in the jar, roll up the lid and turn the jar over onto the lid.

Jars with pureed berries should be stored in the refrigerator.

Until the next harvest, you will always have fresh berries. We prepare fruit drinks, jelly from them and just eat with tea.

Bon appetit!

All kinds of gooseberry preparations are not limited to one jam. Interesting snacks can be preserved from these healthy berries, as well as desserts and drinks that not only kids can enjoy, but adults will also enjoy tasting.

What can be done from gooseberries?

Unusual gooseberry blanks for the winter - recipes that every cook will master. The main thing is to arm yourself with an interesting idea and a good recipe.

1. The first thing that is prepared from berries is jam, and if we talk about unusual preservation, then it can be diversified with interesting ingredients - kiwi, nuts, for example.
2. Gooseberry recipes for the winter are rarely one-component, compotes and other drinks are filled with mint leaves, citruses or berries.
3. Tasty and original gooseberry preparations for the winter are spicy sauces and spicy snacks. Berries go well with horseradish, garlic, pepper and spices.
4. Gooseberries are rich in pectin, so it will be easy to achieve a jelly consistency, even without the addition of gelatin.
5. Marshmallow and marmalade will not deteriorate if the basic rules of storage are observed: after preparing sweets, they are sprinkled with sugar, powder or starch and placed in dry sealed jars (plastic or glass)

This delicacy is prepared with the addition of walnuts, which make the dessert taste unusual and memorable. Royal gooseberry jam should be bright green, to preserve this result, the workpiece is quickly cooled by immersing the jar in cold water and placing it in the refrigerator.

Ingredients:

• green gooseberries - 700 g;
• sugar - 1.5 kg;
• nuts - 400 g;
• water - 600 ml;
• vanilla.

Cooking

1. Wash the berries, remove the tails, pierce with a toothpick.
2. Chop nuts.
3. Make syrup from sugar and water.
4. Pour gooseberries with nuts syrup and leave for 12 hours. Add vanilla.
5. Put on medium heat, boil for 15 minutes.
6. Cool quickly, pour into a sterile container, seal tightly.

Not everyone will like a one-component berry drink, because gooseberry compote with orange will definitely become a favorite of home-made canned preparations. The zest and pulp of citruses will add freshness to the taste. So that the compote does not turn out bitter, I remove the white peel from the oranges. The number of ingredients is indicated per 1 3-liter jar.

Ingredients:

• gooseberries - 500 g;
• orange - 1 pc.;
• sugar - 1 tbsp.;
• citric acid - 1/4 tsp;
• water - 2.5 liters.

Cooking

1. Wash gooseberries, remove stems. Pour into a sterilized jar.
2. Wash the orange, remove the orange peel layer, remove the white peel, cut the pulp, removing the seeds. Pour over berries.
3. Pour the contents of the jar with boiling water, cover with a lid, leave for 20 minutes.
4. Drain the water into a saucepan, add sugar, boil the syrup for 15 minutes.
5. Pour citric acid into a jar, pour syrup over it, seal tightly, send for storage.

It is difficult to surprise lovers of sweet preservation with a simple jam, because gooseberry blanks in the form of thick jam will come to the table. You can add gelatin or another gelling component if you need to serve the dessert quickly, otherwise the delicacy will thicken in a jar in about a month and without gelatin.

Ingredients:

• gooseberries - 1 kg;
• sugar - 1 kg.

Cooking

1. Wash the berries, peel, punch with a blender.
2. Rub through a large sieve, allowing the peel to get in.
3. Cover with sugar and leave for 4-5 hours.
4. Boil, boil for 25 minutes, removing the foam. Cool down.
5. Repeat the boiling and cooling procedure 2 or 3 more times.
6. Pour into sterilized jars.
7. Seal hermetically gooseberry jam for the winter, put in storage.

To make the delicacy as thick as possible, you can make it through a meat grinder. The peel of the berries contains the largest amount of pectin, because the delicacy will thicken the very next day. To be sure of a good result, gelatin or gelfix on a plant basis is added to the composition.

Ingredients:

• sugar - 1 kg;
• gelatin - 30 g;
• gooseberries - 1 kg.

Cooking

1. Wash the berries, remove the tails, scroll through a meat grinder.
2. Sprinkle with sugar, leave for 3 hours.
3. Put to boil, boil for 30 minutes, removing the foam. Cool down.
4. Pour hot water over gelatin.
5. Wait for the gooseberries to boil again, set aside, pour in the gelatin, mix well.
6. Put on fire again, cook while stirring (do not boil!), Pour into sterilized jars, cork.

You can cook not only in the season of ripening berries, but also prepare a drink for future use. The drink will become indispensable for an adult party, because a refreshing cocktail will come out of it, as close as possible to the classic one, you only need to add crushed ice and white rum. The calculation of the ingredients in the recipe is for 1 3-liter jar.

Ingredients:

• gooseberries - 500 g;
• water - 2 l;
• mint - 2 branches;
• sugar - ½ tbsp.;
• fresh ginger (grated) - 1 tsp;
• lime - 1/2 pcs.

Cooking

1. Sort the gooseberries, wash and pour into a sterile jar.
2. Lam cut into slices, throw ginger.
3. Pour the contents with boiling water, cover, wait 20 minutes.
4. Drain the water into a saucepan, add sugar and boil the syrup for 15 minutes.
5. Put mint in a jar, pour in hot syrup, seal the compote hermetically.

Spicy gooseberry blanks will appeal to all lovers of unusual snacks. All kinds of sauces are moderately spicy, they perfectly complement meat dishes. Chutney is a treat of Indian cuisine, traditionally consisting of mangoes and spices, but replacing fruits with gooseberries, it comes out no less tasty and original dish.

Ingredients:

• gooseberries - 1 kg;
• chili - 2 pods;
• ginger - 2 cm;
• water - 100 ml;
• sugar - 150 g;
• salt.

Cooking

1. Transfer clean and peeled gooseberries to a saucepan, add water and fry over high heat.
2. As soon as the berries become transparent, add sugar, chopped chili and salt. Throw in a piece of ginger.
3. Cook until lightly thickened.
4. Remove the ginger, pour the sauce into a sterile container.
5. Seal the gooseberry chutney tightly and store.

It turns out very interesting. Its taste is a bit like traditional Georgian tkemali. Any berries will do: red or green, Caucasian adjika (dry or concentrated paste) will form the basis of the piquant taste. Do not spare the greens during the cooking process, basil, cilantro and parsley will do.

Ingredients:

• gooseberries - 1 kg;
• hot pepper - 2 pods;
• salt, sugar - to taste;
• water - 400 ml;
• garlic - 2 heads;
• cilantro, basil, parsley - 100 g;
• Caucasian adjika (paste) - 1 tbsp. l.

Cooking

1. Pour gooseberries with water, cook until the berries are soft.
2. Rub through a sieve.
3. Add chopped greens, chopped pepper and pureed garlic, adjika.
4. Cook sauce over low heat for 20 minutes.
5. Pour into sterilized jars, seal and store.

Sweet preparations from ripe gooseberries are not limited to the preparation of jams and jellies. Marshmallow is perfectly stored all winter in an airtight glass or plastic container, in a dark and cool place. You can dry the delicacy at room conditions, in the oven or in an electric dryer. The consistency of the finished marshmallow should not be dry, brittle or too liquid.

Ingredients:

• sugar - 1 kg;
• starch;
• gooseberries - 1.5 kg.

Cooking

1. Punch clean gooseberries without tails with a blender, wipe through a sieve.
2. Mix with sugar, leave for 2 hours, boil for 15-20 minutes, removing the foam.
3. Pour into the oiled tray of an electric dryer, dry for 5-8 hours.
4. Gooseberry marshmallow has a plastic and slightly sticky texture.
5. Sprinkle it with starch, shake off the excess, cut into strips, roll into rolls and transfer to an airtight container.

Pureed gooseberry blanks are well stored all winter in the refrigerator. A preservative is a large amount of sugar in the composition of the treat. Jam comes out very useful, in winter compotes are cooked from it, served with pancakes or filled with all kinds of pastries. From the indicated amount of ingredients, 2 half-liter jars of vitamin treats will come out.

Ingredients:

• gooseberries - 1.2 kg;
• sugar - 1.5 kg.

Cooking

1. Wash the gooseberries, pierce with a blender and rub through a sieve.
2. Mix with sugar, pour raw gooseberry jam into a sterilized container, without adding 2 cm to the edge.
3. Fill jars to the brim with sugar, close with nylon lids and store in the refrigerator.

Has an extraordinary taste. It is not a shame to serve a drink during a solemn feast, but in moderation, it is used to prevent colds. Aromatic liqueur will complement the taste of homemade cakes well if used as an impregnation for cakes.

Ingredients:

• sugar - 500 g;
• vodka - 700 ml;
• water - 1 l;
• gooseberries - 500 g.

Cooking

1. Pour the berries into a jar, crush a little, pour vodka over, leave for 2 weeks. Shake every day.
2. Drain the vodka into another container. Add sugar to the berries. Leave for 1 week.
3. Drain the syrup into the vodka. Berries pour water, leave for 2 weeks.
4. Drain the water to sweet vodka, strain several times.
5. The tincture is stored for more than one year in a cool place: in the refrigerator or basement.

Freezing is a good way to store gooseberry puree for the winter. The berries harvested by this method do not lose their beneficial properties, they are used to prepare baby food, supplemented with a sweetener and served as a topping for pancakes or pancakes, filled with all kinds of homemade pastries.

Good afternoon

Gooseberry jam is next in line today. The best, most delicious and simple recipes for preparing this beautiful emerald berry for the winter.

And if this jam is made in combination with citrus fruits, nuts, with the addition of fragrant cherry leaves, then it will justify its name - royal and royal, emerald and malachite.

You can also make white jelly and marmalade from gooseberries, and gooseberries in their own juice are very tasty. If you are interested, write in the comments.

With whole fruits

In order for us to get a sweet dessert with whole berries, we select unripe and green ones so that they do not boil in syrup. And we will eat fresh ripe gooseberries, and what remains, we will freeze for the winter or cook jam or marmalade.

Ingredients:

• gooseberries - 1 kg
• granulated sugar - 1.2 kg
• water - 1-2 tbsp.
• vanillin - to taste

Cooking:

Wash the berries well and remove the stems. If they are small, we will cook them whole, and cut them into large ones, and carefully remove the seeds through the incision.

We wash the berries again, put them in a saucepan, pour cold water over them and let them stand for 6-8 hours.

Then we drain the water, but do not pour it out, we will need it to prepare the syrup. Dry the berries in a colander.

Cooking syrup. Dissolve sugar in two cups of water and bring to a boil. Boil the syrup for 5 minutes and dip the berries into it. Leave until completely cool.

Bring the jam to a boil, cook for 5 minutes, cool and stand for 8 hours so that the syrup penetrates into the pulp of the fruit. And the strength of the syrup will increase gradually, with each cooking.

The third time, cook for 40 minutes, until the desired density, and to improve the taste, add a little vanillin.

After each cooking, put the pot with jam in a bowl of cold water to cool, otherwise it loses its beautiful emerald color to brown-brown. Under no circumstances should you cover it.

Pour hot gooseberries into dry sterile jars, roll up the lids. Turn upside down until completely cooled.

Royal jam

Ingredients:

• gooseberries - 1 kg
• granulated sugar - 1 kg
• cherry leaves - 100 gr.
• vodka - 50 gr.
• water - 200 ml

Cooking:

Wash the gooseberries well and dry them on a clean linen towel. Also wash the cherry leaves. We cut off the "tails" and stems of the berries.

We arm ourselves with royal patience and make small cuts on each berry and very carefully remove the seeds so as not to make a hole through the berry.

Dry the walnut kernels in the oven and break into small pieces that fit inside the gooseberries.

Fill the berries with nuts.

Cooking syrup. Pour water into a container, put half the sugar and cherry leaves.

Dip the berries and nuts into the boiling syrup, cook for 5 minutes, then cool very quickly by placing the container in a bowl of cold water. Soak in syrup for at least 5 hours.

Then cook repeatedly in 2-3 doses for 5 minutes in boiling syrup, adding sugar, and after each dose stand for 5-6 hours. After each cooking, the jam must be cooled quickly.

Keep the finished delicacy for 5-6 hours, and then pack it cold in sterilized jars, cover with a circle of paper moistened with vodka and tie tightly with twine.

We store in the refrigerator.

emerald gooseberry

We will cook emerald or malachite jam according to the old technology, as my grandmother did. If you have enough patience and time, then you will proudly put a real gooseberry emerald on the table.

Ingredients:

• gooseberries - 400 gr.
• granulated sugar - 800 gr.
• cherry leaves - 50 gr.
• spinach leaves - 50 gr.
• wine vinegar - 200 ml
• water - 300 ml

Cooking:

Select unripe, green, smooth fruits. Sort and remove from stems, blades of grass and green bugs. Rinse well.

Remove tails and noses, remove seeds.

Put in a clay pot, shifting the berries with cherry leaves and spinach leaves, pour wine vinegar, close the lid and put in a hot oven overnight.

Then take out the gooseberries and put them in cold water with ice, after an hour change the water and boil the berries in it once.

Drain boiling water. Berries again pour into cold water with ice, for 10-15 minutes. Then put the berries on a sieve. Rapid cooling contributes to the preservation of color, which gives the emerald color to our jam.

When the water drains, lay the gooseberries on a towel, let dry and weigh.

Prepare the syrup, boil, remove the foam. Pour the berries with ready-made syrup and leave for 5 hours. In the next 2 stages, drain the syrup, bring to a boil and pour over the berries. To stand, during this time the berries are well saturated with syrup.

At the last stage, put the cooled jam on the stove, bring to a boil, and cook until the gooseberries become transparent. Constantly remove the foam, do not interfere, but shake so as not to damage the berries. You can put a piece of vanilla in the syrup.

We recognize readiness with the help of a drop - drop syrup on a dry saucer, if it does not spread, then our dessert is ready.

Boiling pour into prepared sterilized jars. Turn upside down, wrap with a blanket and leave to cool completely.

Without cooking

Peel the gooseberries, rinse well and let the water drain, throwing them into a colander.

Then pour the berries with sugar and mix well with a blender.

Pour into clean, dry jars. Keep refrigerated. It turned out to be a delicious dessert.

Citrus

The combination of gooseberries and citrus fruits is not only a “vitamin explosion”, but also protection against seasonal colds. I offer an interesting and simple recipe for gooseberries and oranges for the winter.

Ingredients:

• gooseberries - 1 kg
• granulated sugar - 1 kg
• large orange - 1 pc.
• water - 200 ml

Cooking:

Rinse gooseberries under running water, dry on a linen towel, cut off the tails and stems.

Wash the orange, cut into slices, remove the pits. You can also use orange zest or peel.

Place prepared gooseberries and sliced ​​orange in a large bowl. Grind everything with a blender until smooth.

Put the resulting mass into a cooking container, add sugar and water, mix. Bring to a boil and cook for 5-7 minutes. Then remove from heat and leave to infuse overnight.

After insisting, put on fire, bring to a boil and cook for 5-7 minutes.

We pre-sterilize jars and lids for preservation. We lay out the boiling jam in jars and roll it up. After cooling, they can be taken to the cellar, we will enjoy an amazingly tasty and fragrant gooseberry dessert with an orange “tick” all winter!

The best blanks

Gooseberry blanks for the winter surprise with the breadth of their range - from jam, compotes, jellies to hot sauces and seasonings for meat dishes. In addition, this berry perfectly retains its appearance, taste, vitamin value when frozen. In winter, after defrosting, you can decorate your favorite cake with it or eat it fresh, remembering the wonderful time of the end of summer.

Its unpretentious bushes grow in the yards of almost every rural resident of the northern province of Sweden, Norrbotten. Our yard is no exception. The end of August has come, it's time to harvest the berries. Let me tell you how to prepare gooseberries for the winter using the recipes of Swedish housewives.

Freeze

In my opinion, it is best to freeze it without adding sugar, “in its natural form”, using bags or small containers, because with repeated defrosting, the vitamin value of the berry is lost.

The collected berry should be cleaned of debris, remove the "tails" and "noses" from the dried flowers. Place the bags filled with berries in the freezer. Simply and easily! If only there was enough free space on the shelves of the freezer!

swedish marmalade

This dessert is a clear favorite among other types of preservation of these delicious berries. To prepare it, gooseberries should be removed slightly unripe, since it is these berries that contain more pectin than fully ripe ones.

Therefore, when cooking, it is not necessary to use special sugar containing pectin, you can use regular sugar, do not add pectin separately when cooking. The finished marmalade has a rather dense texture, it freezes.
You will need:

• 1 kg berries,
• 50 g water (quarter cup)
• 500 g sugar
• you can use flavors such as lemon, lime, cinnamon.

How to cook marmalade:

• Clean the berry from the "tails" and "noses".
• Place it in a saucepan with a thick bottom, add water, cook with low heat for 10 minutes, until the berries are completely boiled.
• Rub the resulting mass through a sieve or grind with a blender if you do not pay attention to the remaining seeds.
• Add sugar, flavorings, bring the mixture to a boil, continue to cook at moderate heat for 30 minutes, stirring gently, removing the resulting foam.
• A non-spreading drop indicates the degree of readiness.
• Distribute the finished marmalade in disinfected jars, put in a cool place.

You can use it as a sweet filling for pancakes, cakes, and other pastries. It is very tasty to have a cup of tea with him.

This summer I tried to supplement the classic marmalade recipe, using blueberries as an additive. By weight, it was half the weight of a gooseberry. The taste of marmalade has become softer, and the color has become more saturated.

Gooseberry marmalade according to the recipe above can be cooked a little differently.

Being engaged in the production of homemade wine from various berries, including gooseberries, I noticed that the mass obtained after forcing the berries through a mechanical juicer (I use the most primitive nozzle for a meat grinder) is perfect for making marmalade.

What need to do:

• Skip the berries through a meat grinder. It turns out a very thick mass.
• Pour the "cake" with a small amount of hot water, squeeze.
• Dissolve sugar in 100 g of the resulting solution, bring to a boil.
• Add the berry mass, cook at moderate heat for 20-25 minutes, until thickened.

Jam

We will need:

• 2.5 liters of berries,
• 300 g of water
• 700 g sugar.

How to make jam:

• It is advisable to take the berry not quite ripe. Clean it of ponytails and spouts.
• Mix sugar with water, bring to a boil.
• Add the berries, continue to cook with moderate heat, stirring regularly for 20-25 minutes, until the berries become soft and the jam itself thickens.

Gooseberry compotes, as a type of preservation for the winter, are not popular here.

Concluding the article, I want to mention one more type of gooseberry preparation, I mean homemade wine from berries. Gooseberries make wine with a rich taste. Its color can be easily improved by adding blackcurrant or blueberry juice during production.

Autumn is a hot time for housewives trying to make a variety of delicious supplies. About what preparations for the winter from shadberry, tasty, juicy, very healthy berries growing on unpretentious shrubs, the reader can find out by reading the article “Winter preparations from shadberry, how to save a delicious berry”

Winter bouquet of vitamins

All berries are tasty and healthy in their own way, and therefore I would like to eat them all year round. Gooseberry lovers know how to cook from it not only compote, juice, jam and other traditional preparations, but also very unusual dishes. Perhaps, only gooseberries are marinated, and adjika, sauces and seasonings are also prepared on its basis.

Whatever method of preparing gooseberries is chosen, you must first correctly select and prepare the berries. The fruits must be ripe, medium-sized, thin-skinned, fresh, whole, unrumpled, and most importantly - unspoiled, without rot. For some recipes, crumpled, slightly damaged fruits may also work, but only for those in which they will need to be ground or crushed.

In the process, gooseberries are sorted according to their purpose for the upcoming processing in accordance with the selected recipes. Completely unsuitable for anything we reject. Gooseberry blanks for the winter are packaged in jars under nylon or disposable metal lids intended for seaming, or in bottles and jars with screw caps.

For different recipes, one method or another is more preferable. Jars and lids must be thoroughly washed and sterilized.

If the finished gooseberry dish is packaged hot, after closing the jars are placed on the lid, and the bottles are placed on their side. Then the containers are well wrapped with a thick warm blanket or something similar.

When they have cooled to room temperature, they are taken to a cool and dark storage place.

Freezing is the easiest and fastest way to harvest berries. But its main advantage is that it allows you to preserve the aroma, taste and appearance of frozen fruits, and most importantly - all the vitamins and useful trace elements.

To freeze the gooseberries, the prepared berries should be laid out in 1 layer on a clean flat stand (chopping board), and then placed on it in the freezer.

Then we turn on the quick freeze and after an hour we remove the already frozen berries from the freezer, lay them out in prepared containers - plastic bags or plastic containers.

We tie the first, leaving a little free space inside, and close the second tightly. Then we return the packaged berries to the freezer.

You can do without quick freezing. Gooseberries are immediately packaged in the same container, but in portions - put as much as you need to eat or use for cooking at a time.

This is due to the fact that the berries are not subject to re-freezing. Then the fruits in the container, which is left open, are placed in the freezer.

A day later, the berries in the container are closed - the bags are tied, the containers are closed with lids - and returned to the freezer.

For pickled gooseberries, not only ripe berries are suitable, but also a little underripe. To make 1 liter of the finished product, we take:

• berries - 700 g;
• allspice (peas) - 3 pcs;
• cinnamon (ground) - 0.5 g;
• blackcurrant leaves - to taste;
• cloves (buds) - 3 pcs.

To prepare the marinade: 300 ml of water; 100 g of sugar; 30 g of vinegar 6%. We chop the prepared berries, each separately. Then we put spices on the bottom of the jar.

From above we fall asleep gooseberries, while slightly shaking the container, so that then the pickled berries lie tightly.

After that, you need to prepare the marinade: mix all the ingredients for it, and then heat the resulting solution to a boil.

After cooking, pour the berries in a jar with boiled marinade. We place a container with pickled gooseberries in a bowl of hot water and sterilize, covered with a lid, for 10 minutes from the start of boiling. After that, roll up the pickled berries.

Gooseberry jam for the winter will turn out especially delicious if it is prepared with oranges. For this recipe you need to take:

• berries - 1.5 kg;
• oranges (medium) - 3 pcs;
• sugar - 2 kg.

Cut the oranges into slices along with the skin. Then we pass them together with the prepared berries through a meat grinder. Pour the resulting mass with sugar and mix.

Then we put it on the stove and boil for 20-25 minutes over low heat, stirring occasionally. Then pour boiling jam into jars and roll up or close with tight plastic lids.

This recipe makes 7 half-liter containers.

To prepare gooseberry compote for the winter, you can use the following simple recipe. For a 3 liter jar we take:

• berries - 1 l;
• sugar - 3 tbsp. spoons;
• water - 2.5 l;
• dried or fresh lemon balm - to taste.

We put prepared berries in a jar, and on top we report selected sprigs of lemon balm. Then pour boiling water into the container, close it with a lid and leave to stand for 5 minutes. Then carefully drain the water from the cans back into the pan and heat it. Pour sugar into a container with berries, and then, when it boils, pour a decoction up to the neck. After that, we roll up the gooseberry compote for the winter.

Saving a Rich Harvest

Many housewives are interested in how to properly prepare gooseberries for the winter: the recipes that will be given below will help preserve the harvest of this berry, which is not only tasty, but also rich in vitamins and nutrients for the entire winter season.

From gooseberries you can make not only jam, but also compotes, juices and jams. Its berries often become an ingredient in various kinds of sauces and seasonings. Gooseberries for the winter can be harvested without resorting to heat treatment - there are such recipes.

So that the products obtained from berries do not deteriorate for a long time, you need to follow simple rules when preparing raw materials:

• clean the fruits from the stalks;
• sort the berries by size and degree of maturity, however, overripe, shriveled fruits should be disposed of (as for sorting raw materials by size, the reason is simple: small gooseberries cook faster than large ones);
• remove gooseberries damaged by pests or rot;
• wash the fruit.

Without heat treatment

Those who want to keep fresh gooseberries need to know that in this form they can last no more than two months (provided that the berries are stored at 0 ° C and 90 percent relative humidity). You can extend the shelf life by placing fresh fruits in the freezer. It is better to keep them in the freezer in small containers. This will allow you to use the right amount of gooseberries without defrosting the rest of the raw materials.

Sugar should be added to the mass in small portions, constantly stirring it to achieve uniformity. As an additional ingredient for gooseberries in sugar, you can use an orange freed from peel and pits.

It is crushed simultaneously with the berries.

Store the workpiece in a dry basement or pantry, packaged in pre-washed and dried jars, which are best closed with tin lids. Containers with gooseberries in sugar can also be covered with nylon lids, but the shelf life of the product will be significantly reduced. However, when storing grated berries on the bottom shelf of the refrigerator, it will be at least 3-4 months.

Many will like the "jam" in which gooseberries are mixed with sugar and lemon. For cooking you will need:

• 1 kg of sugar;
• 1 lemon;
• 1 kg of berries.

The berries are washed and freed from the stalks. The lemon is cut into small slices. The fruits are passed through a meat grinder and mixed with sugar. The container with the resulting mass is left for 6-8 hours until the juice is released from it. Then it can be laid out in sterilized jars. After seaming, they are placed in a refrigerator or cellar.

Another way to preserve the maximum useful properties of gooseberries during storage is to dry the fruits. In most recipes, gooseberries for the winter are recommended to be dried in the oven at a temperature of 90 0C. The berries are laid out on a baking sheet in one layer.

For drying, the most ripe raw materials of the same size are chosen. Dried, similar in appearance to raisins, gooseberries are stored in jars or cardboard boxes in dry rooms. It can be used in the preparation of various sauces, decoctions and infusions.

compotes

Often in recipes it is recommended to harvest gooseberries for the winter in the form of compotes. An extremely tasty drink is obtained if peppermint or lemon balm is added to it. Ready compote is poured into jars. After seaming, they are turned over. Cooled banks are placed in storage in a dark place.

The cooking process itself looks like this. For compote, you need to choose ripe, but not lost elasticity fruits. The berries must be the same size, otherwise the small ones will cook faster and burst before the large ones reach readiness. Before laying, the gooseberries must be freed from the stalks, washed and put in a colander to drain excess water.

The fruits are placed in sterilized containers, filling them by about 1/3. The berries are covered with sprigs of mint or lemon balm. Banks are filled to the top with boiling water and covered with lids for 5-7 minutes. After this time, the water from the cans is poured into the pan. The container is placed on the stove to boil water again.

In the meantime, put sugar in jars (1/2 cup per 3 liters). Then boiled water is poured into them. Banks are rolling up.

Another recipe for gooseberry compote for the winter is also not difficult. Prepared fruits are pierced with a toothpick and placed in jars with a capacity of 0.5; 0.7 and 1 l.

Syrup is made from sugar and water (200-300 g per 1 liter). Boiling liquid is poured into jars. After a few minutes, the syrup is poured into a saucepan. It is boiled for another 3-5 minutes. The liquid is again poured into jars and covered with lids.

Liter containers are sterilized for 20 minutes, 0.5-liter containers for 15 minutes. After sterilization, the jars are rolled up.

You can make gooseberry compote by adding an orange to it. It does not need to be peeled.

Washed citrus is cut into mugs, which are placed in jars sterilized and filled with 1/3 berries, the containers are filled with cold water.

After a minute, it is poured into a saucepan, where sugar is added (100 g per liter jar of compote). Jars with fruits are filled with boiled syrup, the containers are rolled up and turned over until they cool.

Jam

A large number of recipes for harvesting gooseberries for the winter is devoted to making jam. One of them uses only 3 ingredients:

• sugar (1.5 kg);
• gooseberries (1 kg);
• water (0.4-0.5 l).

Syrup is made from water and 0.75 kg of sugar. They are poured with peeled, washed and pierced berries. The container is covered with a towel for 6-8 hours.

After their passage, the fruits are separated from the syrup, and 1/3 of the remaining sugar is poured into it. The liquid is brought to a boil and boiled for 10 minutes. Gooseberries are again poured with syrup and insisted for 6-8 hours. This operation is repeated 2 more times.

Then the container with jam is placed on the stove and boiled over low heat. Sterilized jars are filled with ready-made jam.

The following recipe for harvesting gooseberries for the winter uses an orange. Jam is made from:

• 1.5 kg of berries;
• 1.5 kg of sugar;
• 2 oranges.

Washed gooseberries and oranges with peel (but without seeds) are passed through a meat grinder and mixed in a basin with sugar. The mass is brought to a boil and cooked, stirring, for another 15 minutes over low heat. Ready jam is placed in sterilized jars. They can be closed with both screw and nylon caps.

Blackcurrant can be added to gooseberry jam. Its composition will look like this:

• gooseberries - 1 kg;
• currant - 0.5 kg;
• sugar - 1.5 kg;
• 2 oranges.

The process of making jam does not differ from the method described above.

Collection of homemade recipes

Many housewives know how to harvest gooseberries for the winter. If you are not one of them, then in this article we will present you with some simple recipes. Using them, you will get a very tasty compote, jam and jam.

Class

Gooseberries are a very tasty and healthy berry. It can be used to make various desserts. But most often, cooks prepare it for the winter. In the cold season, such a product is doubly useful, as it saturates the body with vitamins, preventing it from catching a cold.

In this section of the article, we will tell you how to make emerald gooseberry jam yourself. For this we need the following components:

• large green gooseberries - 1 kg;
• small beet sugar - 1.2 kg;
• any forty-degree vodka - 50 ml;
• drinking water from the tap - 500 ml;
• fresh cherry leaves - about 20 pcs.

Preparing the Components

Before making emerald gooseberry jam, you should purchase suitable berries. They should be green and elastic.

Tails are cut off the berries, and then washed well in a colander. After that, a puncture is made in each gooseberry with a toothpick. This is necessary so that during the heat treatment the product does not burst and remains intact.

Having processed the gooseberry, it is sprinkled with vodka and sent to the freezer for half an hour. Next, the berries are transferred to the refrigerator and kept in this form throughout the night.

As for fresh cherry leaves, they are thoroughly washed with running water and scalded with boiling water.

Heat treatment

An emerald gooseberry blank for the winter will turn out delicious and beautiful only if it is properly heat treated. To do this, the berries are taken out of the refrigerator and laid out in an enamel bowl. After filling the product with water and adding cherry leaves, it is brought to a boil and boiled for 10 minutes. After that, sugar is laid out to it and thoroughly mixed.

Having achieved complete dissolution of the sweet spice, the gooseberries are removed from the stove and left at room temperature for 5 hours. After the lapse of time, the heat treatment procedure is repeated (3 times in total).

Seaming process

An emerald gooseberry preparation for the winter is considered completely ready when all the berries become transparent and the syrup is very thick. In this form, the jam is laid out in sterilized jars and immediately rolled up.

After cooling all the containers, they are removed to the cellar or underground. You can use this delicacy after a few days.

How to make gooseberry jam?

There are many ways to make delicious and thick jam from a berry such as gooseberries. Many housewives choose the option that requires the use of heat treatment. However, it should be noted that such a procedure deprives the berry of all vitamins and minerals. Therefore, we recommend making jam from fresh gooseberries. For this we need the following products:

• large ripe gooseberries (take only dark red berries) - 1 kg;
• fine beet sugar - 1 kg.

Cooking method

As you can see, the presented preparation for the winter from gooseberries does not require the use of a large number of ingredients. It should also be noted that you will not need much time to prepare such a jam. This is due to the fact that the berries do not need to be subjected to heat treatment.

Ripe and large berries are cleaned of tails, and then laid out in a colander and washed well. Then it is distributed over cotton fabric and dried for half an hour.

After the gooseberries have been processed, they begin to grind them. To do this, you can use a meat grinder or a blender with a deep bowl and knife attachments.

It is desirable to puree the berries at the highest speed. Periodically, they need to lay out fine granulated sugar.

After the described actions, you should get a sweet and liquid mass of dark red color. It is well mixed with a large spoon and left at room temperature for several hours. This is necessary so that the granulated sugar is completely dissolved in the juice of the berry.

How to store?

Homemade gooseberry recipes should be kept in your cookbook. After all, they allow you to make very tasty desserts with which it is pleasant to drink hot tea in the cold season.

After the berries are crushed together with sugar, the mass is laid out in plastic containers with a lid and sent to the freezer. As soon as the dessert hardens, you can safely start eating it.

Ready-made jam from fresh gooseberries has a thick consistency, similar to ice cream. Such a treat can be stored in the freezer all winter. At the same time, the berry will not lose its properties and will saturate your body with vitamins and minerals in the cold season.

Making a delicious and sweet drink

Gooseberry compote is a very tasty and healthy drink that will serve as an excellent alternative to store-bought juice. It is done quite easily and does not require a lot of time.

So, in order to independently prepare gooseberry compote, you need to prepare the following products:

• ripe red gooseberries - 1 kg;
• drinking water - 6 l;
• granulated sugar - 8 large spoons per 3 liters of water;
• citric acid - 1/3 small spoon per 3 liters of water.

Berry processing

To prepare a tasty and healthy compote, you need to use only ripe and sweet berries. Gooseberries are cleaned of tails, and then laid out in a colander and washed thoroughly in hot water. After that, the product is strongly shaken off and distributed in sterilized 3-liter jars.

To get a richer and more delicious compote, the berry should fill the containers by ½ or 1/3 of the part.

Preparation of syrup and preservation of the drink

After the gooseberries have been processed and put into jars, you should start preparing the syrup. To do this, drinking water is boiled in a large saucepan, and then granulated sugar is laid out and mixed well.

As soon as the sweet spice dissolves, the syrup is poured into jars. Having covered with lids, hot containers are left in this position for some time (for 10-20 minutes). Next, the slightly cooled syrup is again poured into the pan and boiled again. At the same time, citric acid is additionally added to it.

Having carried out these steps, the hot and slightly pink-colored liquid is again poured into jars of berries. This time the compote is rolled up using boiled tin lids.

Turning over all the banks, they are covered with an old down jacket and left in this position for two days. After a while, the compote is removed to a slightly cool and dark room.

In it, the drink is stored throughout the winter. By the way, it is recommended to use it no earlier than after 1.5 months.