Light jelly made from fresh gooseberries - ideal for a summer holiday! Gooseberry jelly for the winter: the best recipes.

Preface

Gooseberries are well known to the average person as a tasty and healthy berry. It’s just that you can’t use it fresh for long. But if, after harvesting, you make gooseberry jelly for the winter, then you will be able to feel the aroma and taste of the berries even on frosty days.

So, let's look at the most common recipe for making jelly. It doesn't require a lot of ingredients, you just need:

• 4 kilograms of ripe gooseberries;
• 2.5 kilograms of granulated sugar;
• 1.5 cups of clean filtered water.

Particular attention should be paid to the choice of berries. They must be ripe and large, without traces. If you take the fruits unripe, the jelly will turn out very sour.. You need to start preparing a homemade dessert by processing the berries. They should be sorted out and damaged ones removed. We cut off the gooseberry branches with scissors.

Then pour the selected ripe gooseberries into a wide container (basin, large bowl). Fill them with water and leave for 40 minutes. After this, the fruits should be washed using a colander and dried. Having prepared a large deep pan, pour the prepared berries into it and put it on the fire.

Pour water into a container with berries and wait until it boils, after which we turn down the fire. The berries should be simmered on fire until until they become soft and release their juices. Only then do we remove the pan from the stove, mash the fruits with a masher and wipe them using a sieve. It is worth noting that the remaining mixture of berry skins does not need to be thrown away, as you can cook an amazing compote from them.

Pour the aromatic liquid obtained from the fruit into the container again. It's time to add sugar, and together with it, the future jelly is cooked over low heat for about half an hour. If you haven't already, sterilize your jars and lids. After the specified time has elapsed, remove the jelly from the stove. We place sterile jars on the table and pour the prepared dessert into them. It will be convenient to do this using a funnel.

Having filled the glass containers completely, immediately roll them up with lids and turn them upside down. Don't forget to cover the jars with something warm. After 4 hours, you can turn the jars back over. Only after they have hardened do we put the gooseberry jelly blanks into the cellar or refrigerator for the winter. You can enjoy the dessert 5 hours after preparation.

To make delicious gooseberry jam, you will need the following ingredients:

• 800 g berries;
• 400 g fresh ripe raspberries;
• 2 cups boiled cooled water;
• 1.75 kg granulated sugar.

It is best if the berries come from your plot. Did you know that you can harvest up to 15 kg of crop from one bush?

Gooseberry jelly is a light and at the same time very tasty dessert option that will look perfect on a holiday menu. When you have eaten quite a lot, and you don’t want to burden your body with heavy baked goods, but you still have the desire to try something sweet, then this vomit comes to the rescue. It can be prepared in various ways and supplemented with other berries and fruits.

Gooseberry jelly will amaze you with a variety of cooking options

Small subtleties

1. Jelly can be made from gooseberry juice, from its puree, based on milk, water and even wine.
2. This dessert necessarily includes a gelling agent – ​​gelatin or agar-agar.
3. If you use gelatin in plates, then it must first be soaked for 15-20 minutes in water, and heat treated only after it has swollen.
4. Gelatin powder should be soaked a little longer - about 30 minutes.

   On a note! Today you can find gelatin on sale that hardens faster than usual. On the shelves it is in 10 g bags and for one such bag you need to take about 300 ml of water.

5. If it is overheated, it will lose its gelling properties, so the liquid is heated until this substance dissolves.
6. When using agar-agar, it is soaked in cold water for 40 minutes, after which it is boiled directly into the future jelly.
7. The dessert mold should be cooled and moistened with cold water, and so that the jelly can be easily removed, the molds are immersed in hot water for a few seconds.

Recipes

There are an endless number of recipes for gooseberry jelly, and everything can only be limited by your imagination. Today we will provide you with several basic options for this amazing dessert, from which you can create your own original culinary masterpieces.

From fruit puree

Prepare ingredients:

• 210 g berries;
• 80 g sugar;
• 10 g gelatin.

Cooking process.

1. We sort through the fruits, wash them well in several waters and grind them to a puree-like consistency.

   Advice! You can grind gooseberries using different methods: in a blender, using a meat grinder or a grinding machine. Choose the one that is more convenient for you!

2. Soak gelatin in cold water.
3. Add a little water and sugar to the berry mass and bring everything to a boil, remove from the stove.
4. Without stopping stirring the puree, add the swollen gelatin to it and wait for it to completely dissolve.
5. Pour the dessert into molds and send to a cool place.

With gooseberries and milk

Prepare ingredients:

• 510 ml milk;
• 310 g sugar;
• 150-175 g of berries;
• 50 g gelatin;
• 50 ml water.

Cooking process.

1. Pour the gelatin with water and wait until it swells, heat it over the fire until completely dissolved and leave to cool.
2. Combine milk with sugar and bring to a boil.
3. Add a gelling agent to the milk.
4. Blanch the gooseberries for 5 minutes, rub them through a sieve and add to the milk mixture.
5. Pour the jelly into molds and refrigerate to thicken.

With milk and fruits

Prepare ingredients:

• 500 ml milk;
• a glass of sugar;
• 4 teaspoons gelatin;
• 10 g vanilla sugar;
• 400 g berries.

Cooking process.

1. Combine two types of sugar, add milk and bring everything to a boil.
2. Fill the gelatin with water and after it swells, add it to the milk.
3. Stir everything thoroughly until the gelatin is completely dissolved.
4. Cut the gooseberries into halves and place them in molds, fill them with milk mixture and refrigerate.

Gooseberries with wine

Prepare ingredients:

• 400 g gooseberries;
• 250 ml dry wine;
• 1 tablespoon sugar;
• 25 g gelatin.

Cooking process.

1. Pour sugar into a saucepan, pour wine over it and bring everything to a boil.
2. Add clean berries to the wine syrup and continue to cook the mixture for about 3 minutes.
3. We take the fruits out of the wine and place them in glass forms or glasses.
4. Dip the gelling powder into the wine, heat the mass to 60° and leave to cool.
5. Pour liquid wine syrup over the fruits and place in the refrigerator.

With oranges - option number 1

For gooseberry and orange jelly you need:

• 300 g gooseberries;
• 450 g oranges;
• 160 g sugar;
• 35 g gelatin;
• 1 g citric acid;
• 700 ml water.

Cooking process.

1. Wash the oranges thoroughly, remove the zest with a sharp knife and squeeze out the juice.
2. Soak gelatin in water.
3. Combine water with sugar and cook syrup.
4. Add zest and gelatin to the hot syrup, stir until the latter is completely dissolved.
5. Add orange juice and citric acid.
6. Wash the berries, cut them into two or four parts and add to the rest of the ingredients.
7. Mix the mixture and pour into cooled molds.

With oranges - option No. 2

Prepare ingredients:

• 1 large orange;
• 150 g gooseberries;
• 2 glasses of water;
• a glass of sugar;
• 1 tablespoon gelatin.

Cooking process.

1. Wash the orange thoroughly, remove the zest and cut out the fillet.
2. Add half a glass of sugar to the orange fillet and leave until the juice comes out.
3. Blanch the berries and rub through a sieve.
4. Combine the remaining sugar with water, zest, and berry mass and bring to a boil.
5. Add pre-soaked gelatin, stir the mass until it is completely dissolved and pour in the juice released from the pulp.
6. Pour the jelly into the molds, leaving ¼ of it in a separate bowl.
7. Place the molds in the cold.
8. Place the orange fillet on the frozen jelly and pour in the remaining syrup, then put it back into the cold.

From gooseberry juice

• 5 cups gooseberries;
• 25 g gelatin;
• 100-150 g sugar.

Cooking process.

1. Pass the gooseberries through a juicer or a meat grinder, then squeeze the juice out of the resulting mass using gauze. You should get about 3 glasses of juice.
2. Soak the gelling powder in cold water and leave for 30 minutes.
3. Bring the juice to a boil, dissolve the sugar in it, remove from heat and add gelatin, constantly stirring the mixture with a spoon.
4. Strain the mixture through a sieve and pour into molds.

Making gooseberry jelly is extremely simple. We have given you only a small impetus for a flight of fancy - the rest is up to you! Dilute recipes with new ingredients and delight yourself and your loved ones with the taste of new dishes!

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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Nowadays, in almost any garden plot you can find shrubs on which berries appear in the summer, sometimes strewn with small, coarse bristles. People find different uses for them, but gooseberry jelly turns out to be the most delicious.

Simple procedure

Some people believe that berries are only suitable for jam. Therefore, during the harvest season in the summer, housewives stock up on sugar, and a tedious process begins, as a result of which buckets of fresh fruits turn into a fragrant sweet mass. But gooseberries are not like other berries. Under its thick skin there is not juice hidden, but a frozen gelatinous mass, tender and pleasant to the taste. Various jams and marmalades are made from it. But gooseberry jelly is considered the most delicious. It is very gentle and not at all cloying. To prepare such a delicacy, you only need three main ingredients:

per kilogram of fresh berries 800 grams of sugar and 0.8 liters of water.

The process is quite simple and does not require special preparation:

1. The gooseberries must first be sorted and washed well. This procedure requires special attention. On some fruits there is a coating in the form of a film. It needs to be removed or the berry should be put aside.
2. Place the prepared products into a basin and fill with plain water.
3. Place the container on the stove. Bring the contents to a boil. Then the fire should be made a little weaker and the mass should be cooked under these conditions for 20 minutes.
4. Then the resulting mixture should be filtered. To do this, it is best to use the usual gauze, folding it in 3-4 layers. The berries remaining on the fabric can be lightly squeezed out.
5. Pour the liquid fraction into the same basin again, place it on the stove, and continue to boil until its volume is halved. During boiling, it is necessary to add sugar in small portions.
6. Pour the finished gooseberry jelly into a sterilized container and roll up.

It can be stored in an airtight container for quite a long time.

Alternative way

Some housewives, not wanting to waste time on long-term boiling of the product and straining the hot mass, use another option. It is much simpler and significantly saves time. Gooseberry jelly is made in a matter of minutes. In this case, additional equipment will be required for work. First, clean berries must be passed through a juicer. At the touch of a button, the compressed pulp remains in the tray. Further, all operations will be carried out with the participation of two components: gooseberry juice and sugar in a 1:1 ratio. First, the liquid must be boiled and boiled a little over high heat, constantly removing the foam. Then add sugar and continue boiling for 10 minutes, without reducing the intensity of the flame. At the final stage, the hot jelly must be immediately poured into glass jars and sealed tightly. It is better to use, naturally, metal lids. They provide maximum insulation and complete product safety.

Blanks for future use

At home, as a rule, they make gooseberry jelly for the winter. This is a great opportunity to retain a piece of the sun's heat throughout the year until next summer. Each housewife has her own special method for this. One of the most common options includes:

for four kilograms of berries, one and a half glasses of water and two and a half kilograms of sugar.

The process is carried out in the following sequence:

1. It all starts with preparing the berries. They need to be sorted out and then carefully cut off all the branches with scissors.
2. Pour the processed gooseberries into a clean bowl and fill with water. Leave the products in this position for 40-45 minutes.
3. After this, the water needs to be drained, and the fruits should be rinsed and dried.
4. Pour the prepared berries into a wide container and put on fire.
5. Add water and wait until the mixture boils.
6. Reduce heat and heat until the berries begin to open and release juice.
7. Next, remove the container from the stove and mash the gooseberries in it, using a simple masher. Rub the resulting mixture through a sieve.
8. Pour the remaining liquid mass into a saucepan, add sugar and cook over low heat for 30 minutes.
9. When finished, pour it into the prepared container and seal.

The result is a very mild-tasting gooseberry jelly. For the winter, such a product can be placed in the cellar or stored at room temperature.

Various recipes

Gooseberries themselves have a neutral taste. There is no pronounced sourness or special aroma. Therefore, most often this berry is used in a mixture with other fruits. Currants are best suited for this. The result is not only tasty, but also very healthy gooseberry jelly. You can take any recipes and product ratios. For example, an option when required:

for 600 grams of gooseberries, 1.1 kilograms of sugar, as well as half a kilogram of black and red currants.

This jelly is made as follows:

1. Wash all the berries separately and remove any tails and shoots they have.
2. Place red currants in one container, and gooseberries along with black berries in another. Mash the products well using convenient means.
3. Squeeze the juice out of the red berries using gauze, and rub the remaining fruits through a very fine sieve.
4. Combine the resulting products together, add sugar to them and cook the mixture for 40 minutes at low boil.
5. Package and roll up the finished product.

With this ratio you will get a pleasant sweet and sour mass. It is good to spread on bread and simply eat with a spoon with tea. If you increase the amount of sugar slightly (by half a glass), the resulting jelly will be thicker and sweeter.

"Raw" dessert

In order to prepare a delicious fruit and berry dessert, the products do not have to be heat treated. There is a recipe by which you can make wonderful gooseberry jelly without cooking. Sometimes culinary specialists call this dish “raw jam” among themselves. And so that the taste of the finished dish is not empty and cloying, you can add some citrus. In this case, the following ratio of products will be optimal:

per kilogram of gooseberries 1 whole orange and 1.1-1.2 kilograms of sugar.

Preparation:

1. Wash the gooseberries, dry them and remove all stems. Peel the orange and leave only slices without partitions (“fillets”).
2. Grind the products in a meat grinder and pour the mixture into a saucepan.
3. Add sugar, mix and leave in this state for 12 hours.
4. Then transfer to a sterilized container and close with regular nylon lids.

This jelly can only be stored in a cool place. In urban environments, a refrigerator is suitable for this. If the ratio of fruit and berry mass and sugar is made 1:2, then the jelly will retain its freshness for a long time at any temperature.

Gooseberry jelly will really help out when you want to put something unusual and tasty on the table. We start making preparations in July. And there will be a lot of fruit when the year is fruitful. Earlier, we already closed a couple of jars and took the royal and emerald jam underground. But the berries are still coming and I want to prepare something new.

Therefore, I have made a selection of five simple recipes for such jam. It's quick to prepare and you have all the ingredients on hand.

So, gooseberries come in different varieties, if yours is white in color, then it will give a yellowish delicacy, green - emerald, and red - pink.

It can also be prepared in different ways. The most common option is to simply grind the berries in a meat grinder or blender. But there are gourmets who don’t like seeds in jelly and therefore you first need to squeeze the juice out of the fruit and add sugar to the resulting volume; we don’t throw away the cake, but prepare a compote or fruit drink from it.

The main nuance when preparing this dish is that the berries should not be boiled for more than 20 minutes. Otherwise, the peptide bonds will not be able to attach and the jelly will remain liquid.

This type of jam can take up to a week to thicken, so it’s best not to shake or twirl the jars so that the peptide bonds have time to strengthen and not break.

It is also advisable to use less iron utensils. Because gooseberries contain a lot of ascorbic acid and when it interacts with metal, it oxidizes it, and an iron taste can be felt in the jelly.

And gooseberries contain natural pectin. And that is why they are able to gel when cooked correctly. To create all the conditions for this, acid and sugar must be present in the jam. And heat treatment should not exceed 20 minutes.

Ingredients:

• 1 kg of berries
• 1 glass of water
• 600 g sugar

Fill the berries with water and place on the lowest heat. This is necessary so that the fruits swell, the skin softens and they are easy to process.

As soon as the water starts to bubble a little around the berries, remove the container from the heat and puree them with an immersion blender.

Now we weigh this mass and add sugar at the rate of 600 g of granulated sugar per 1 kg of puree.

If, when boiling the jelly, you exceed the cooking time of 20 minutes, the mass will become liquid again, and peptide bonds will not form.

Stir the sugar and set it to boil over moderate heat.

Cook for 10 minutes and pour into sterilized jars.

Then we close the containers with lids and put them under a fur coat for at least 12 hours. During this time, natural sterilization will occur and peptide bonds will form.

At this time, the jars cannot be shaken or moved, otherwise the connections will be destroyed.

How to make jelly without cooking and sterilization (using a meat grinder)

The healthiest delicacy is obtained when the berries are not boiled. This way all vitamins and microelements are preserved. It takes its place of honor in the refrigerator or freezer so that the jelly does not become moldy or sour.

We will use orange for flavor; it makes a more festive and vitamin-packed dessert.

Ingredients:

• 1 kg of berries
• 1 kg sugar
• 2 oranges

We pass the berries through a meat grinder, alternating the addition of gooseberries and oranges. We lower it along with the crusts.

First remove the seeds.

It is better to take a strainer for a meat grinder with small holes, so as not to get large and hard pieces in the jelly.

Then pour sugar into this mixture.

Stir and leave the mixture overnight so that the crystals all dissolve.

In the morning, mix everything again and put it in sterilized jars. We put it in the refrigerator for storage.

Gooseberry shake with gelatin

If you like a very dense mass that holds a spoon, then natural pectin alone will not be enough. To do this, special gelling elements are added. The most common are gelatin and pectin, which is extracted from apples.

Therefore, I will give two recipes, they will help you not to make mistakes in preparing such elastic jelly.

Ingredients:

• 500 g gooseberries
• 700 g sugar
• 7 tbsp gelatin
• 7 tbsp water
• 300 g bananas

Grind the berries with a fork or through a meat grinder. I find it more convenient to do this with a blender.

Cut the bananas into rings and place them with the berries. Add gelatin and sugar. Mix and leave overnight in the refrigerator.

In the morning we take it out and put it on the stove. Boil over moderate heat for 5 minutes. Make sure there is no strong boiling, otherwise the gelatin will collapse.

Pour the hot mixture into jars and close for storage.

Nowadays it is popular to use zhelfix, which is based on pectin. Therefore, I am providing a video recipe in which the hostess will tell you how to make jelly.

You need to work with peptide mixtures very quickly, because they gel very quickly and become dense. Delay a little and you won’t be able to push this jelly into the jar!

Green gooseberry jelly with orange in a blender

Another recipe with orange. But here we will grind the berries and fruits in a blender and cook a little.

Ingredients:

• 2 kg green gooseberries
• 2 kg sugar
• 2 oranges

We cut off the tails of the berries and place them in the blender chopper bowl.

Wash the orange, cut it into slices and remove the seeds.

We twist the berries and slices into a homogeneous mass. Then mix it with sugar.

Mix thoroughly so that the sugar dissolves faster.

Cook the jam over moderate heat for 15 minutes. You need to stir constantly, otherwise the berry puree will burn. And poured into sterilized jars.

We cover the jars with a fur coat and leave them in one position for 12 to 24 hours.

Method for preparing jelly “Five Minute”

The beloved “Five Minute” recipe has become popular because five minutes of cooking does not have time to destroy vitamins, and the skin of the fruit has time to soften and allow syrup to pass into the pulp. Therefore, whole berries in jam turn out nourished and elastic.

Not all gourmets like seeds in jelly, and for them I will give a recipe when, before cooking, you first need to remove the seeds. For this purpose we will use a juicer if you have one. If not, just boil the berries with water a little and grind them through a sieve or cheesecloth. This will also allow all the juice and pulp to come out, leaving the seeds, skins and twigs in the strainer.

Ingredients:

• 3 liters of gooseberry juice
• 3 kg sugar

We pass the gooseberries through a juicer. You will get juice with pulp in the form of puree and cake.

We don’t throw the latter away, but fill it with water. This will make a very useful fruit drink.

And add sugar to the juice. And put it on the stove to boil.

Wait for the puree to boil and immediately reduce the heat to moderate. We only time it for five minutes. Then remove from heat and wait for the mass to cool completely for at least 6 hours, longer if possible.

Then boil again for five minutes and cool for 6 hours. And again we repeat the five-minute process for the third time, but this time we pour the jam into jars. We remove the foam.

For any of these types of jelly, you can use both overripe and unripe fruits; this will not be noticeable in the finished dessert. Add this delicacy to or cakes. It will turn out unusual and tasty.

What is not made from this amazing berry, jam, which is called royal, jellies, compotes, adjika, sauces for meat dishes. Gooseberry preparations 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 Gooseberries 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 and oranges for the winter
    • 1.1.3 Recipe for gooseberry jelly 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 and gooseberry jam for the winter
    • 1.1.7 Gooseberry and orange jelly
    • 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 require proper preparation of the berries. There are recipes for which you can use “unliquid”, slightly overripe or bruised berries. But most recipes require good appearance 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 your summer cottage, when you can come and pick them at any time. Here you need to make sure that the berries do not become overripe or become soft. Sometimes in extreme heat, in the sun, they “cake” quite quickly.

If you buy berries at the market, you should try to choose, if possible, berries of the same size and ripeness. Some simply mix several varieties, large-fruited and small-fruited. The time required for heat treatment varies; small ones will already be boiled, but large ones will still be intact.

It is difficult to collect gooseberries if you have varieties with thorns, but now more and more people are abandoning them. You need to sort through the gooseberries carefully and thoroughly. There are berries with a worm inside; if you look closely, you can see the entrance hole. When sorting the berries, you need to remove both the tails and inflorescences. I always use scissors for this, it’s quick and convenient.

What to cook from gooseberries for the winter

Many people know royal or royal gooseberry jam; I have already given its recipe here. The berries also make excellent compotes; they, like other berries, can be frozen.

Jellies, jams, marmalades do not remain “behind the scenes” for lovers of home-baked goods. Some people like original recipes, for example, pickled gooseberries. Many people also know recipes for meat sauces made from this amazing berry.

You can also add gooseberries as an addition to pickles, tomatoes, cucumbers, and even prepare delicious adjika from it. so the berry is practically irreplaceable and you don’t have to think long about 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’s very refreshing in summer, I add a little “zest” to it.

For it we will need to take:

• Gooseberries, ripe berries
• Sugar
• Peppermint sprigs

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 exactly that? I just have a lot of it growing.

At the very beginning, I soak the collected berries directly in a bucket and at the same time, armed with scissors, I cut off the unnecessary tails. I immediately throw the berries into a colander so that the excess water drains, we don’t need it...

I prepare jars in advance, mostly three-liter jars. I put a third of the berries in them. I pour boiling water over it 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 the jar.

I rinse the mint under the tap, shake off the water, and place it on a sprig on a jar. I add sugar to the water; gooseberries are sweet berries, 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 onto the berries, immediately close it and put the jars, lids down, under the blanket.

Gooseberries and oranges for the winter

These are real vitamins, sealed “alive” in jars. Everyone absolutely loves this dessert, it’s very tasty, not to mention the mass of benefits.

We will take:

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

How we will prepare:

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

I wash and sort gooseberries the same way as always; here we cannot miss overripe or bad berries. First, I also wash the orange with hot water and soda. Then I cut it together with the peel into pieces, only removing the seeds.

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

Gooseberry jelly recipe for the winter

Another vitamin treat that I always have in the refrigerator. Sometimes we dive into a jar and enjoy some seagull.

To execute the recipe we need:

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

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

After the time has passed, pour in the sugar; do not turn up the heat, because we don’t want the jelly to boil. Sometimes I lift the pan over the stove to let it cool a little.

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. We immediately pour the jelly into glass containers, which we previously prepared and store in a cool place, for example, in a cellar.

Gooseberry compote with oranges for the winter

I also really liked this version of a soft drink. Orange gives the sourness-bitterness that the sweet berry lacks, and adds aroma.

For the compote we need to take:

• Ripe gooseberries
• Sugar
• Orange

How to cook gooseberry compote with oranges:

There is nothing too complicated here either, the main thing is to prepare the jars, rinse the berries and orange well, since we will use it entirely, along with the peel.

We fill a jar with berries, I mean a three-liter jar, so that it is one third full. I also put half circles of 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 into a 1-liter 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 turns out very aromatic 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 make gooseberry jam with oranges for the winter:

We sort out the gooseberries and rinse them in water. I wash the oranges very well; we need them with the peel on. We grind everything with a blender, you can use a food processor or grind it through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook at medium temperature until boiling, then reduce it 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 put the finished product into jars; you can close them with nylon or screw lids. Stores perfectly.

Currant and gooseberry jam for the winter

We will need:

• Kilo of gooseberries
• Half a kilo of black currants
• A couple of oranges
• One and a half kilos of sugar

How to make this jam:

We sort and rinse all the berries, so you can mix them right away. Wash the oranges with the peel thoroughly, cut them into pieces, remove the seeds and grind them in a blender. Mix the orange puree with berries and sugar and cook at a not too high temperature for fifteen minutes. The foam must be removed. Pour the finished mixture into jars while hot and close.

Gooseberry jelly with orange

I’ll say right away that it’s a lot of fuss, but it’s worth a try. The jelly turns out very beautifully, 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:

For this recipe, I leave the berries with the tails, but we will remove them later anyway. I just rinse and dry. I wash the oranges, peel the peel and all the membranes, take out the seeds. I grind everything with a blender, everything together at once. Then I rub it in small portions through a sieve, you can cook it with the bones, my daughter just doesn’t like them.

The result is a berry-orange mass, which needs to be poured into a cooking container and mixed with sugar. The jelly is usually cooked for about twenty to twenty-five minutes. Then it must be immediately divided into jars. It won't be that thick at first. Only when it cools down well.

Pickled gooseberries for the winter

Original, tasty, unusual. We marinate it often, it goes very well with meat dishes, so I recommend it.

For the recipe we will take:

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

How to pickle gooseberries:

The gooseberries need to be freed from the tails, washed, and put into a jar. The first time we pour boiling water for twenty minutes. Pour this water into a saucepan and boil it 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
• Large 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, and tear off the tails of the gooseberries. Cut large vegetables into pieces. We immediately put everything into 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 into jars. It is better to take 0.33 and 0.5 liters. Then we put them in a pan with 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 berries
• Three cloves of garlic
• Bunch of fresh basil
• Spoon 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, rinse the greens, dry and remove the stems. Grind everything twice in a meat grinder. Add oil and spices, stir. Divide the mixture into sterile jars and place in the refrigerator.

Gooseberry adjika for the winter, recipe

For this we will take:

• A kilo of gooseberries, greenish ones are better
• Three hundred grams of garlic
• Five chili peppers
• spoon of coriander
• Spoon of salt

How to cook:

Wash the berries and tear off the tails, remove the seeds from the peppers, and peel the garlic. We pass everything through a meat grinder several times, add spices, stir and pack into sterile jars.