History of the number 2. The emergence of the number

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

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

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

Gooseberries for the winter, preparation

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

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

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

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

What to cook from gooseberries for the winter

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

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

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

Gooseberry compote for the winter

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

For him, we will need to take:

Gooseberries, ripe berries
Sugar
sprigs of peppermint

How to cook gooseberry compote for the winter:

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

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

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

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

Gooseberry with orange for the winter

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

We will take:

A kilo of berries
Kilo of sugar
One medium sized orange

How will we prepare:

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

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

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

Gooseberry jelly recipe for the winter

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

To execute the recipe we need:

Kilo of gooseberries
Kilo of sugar
Half a liter of water

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

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

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

Gooseberry compote with oranges for the winter

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

For compote we need to take:

Ripe gooseberries
Sugar
Orange

How to cook gooseberry compote with oranges:

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

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

Gooseberry jam with oranges for the winter

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

We will take:

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

How to cook gooseberry jam with oranges for the winter:

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

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

Currant gooseberry jam for the winter

We will need:

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

How to make this jam:

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

Gooseberry jelly with orange

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

For this recipe you need:

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

How to cook gooseberry jelly:

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

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

Pickled gooseberries for the winter

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

For the recipe, we will take:

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

How to pickle gooseberries:

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

Gooseberry sauce for the winter

For it you will need to take:

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

How to make gooseberry sauce:

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

Gooseberry sauce with garlic for the winter

We will need to take:

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

How to cook:

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

Gooseberry adjika for the winter, recipe

For her, we will take:

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

How to cook:

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

Any housewife will need recipes for the fastest and most delicious gooseberry preparations for the winter. It is rich in vitamins and microelements. These berries contain: potassium, iron, magnesium, sodium, phosphorus. In addition, it contains - tannins, peptides, vitamins A, B, C and PP, as well as carotene. There are more nutrients in ripe berries than in green. And in the pulp is less than in the peel. It is used for disorders of the gastrointestinal tract, to strengthen the immune system, it will be useful in case of influenza.

What to cook from gooseberries for the winter

Gooseberries with sugar - recipe

To prepare this blank you will need:

Sugar - 3 kg;
Berries - 2 kg.

Cooking:

Rinse, peel and dry the berries.
Grind everything with a blender or meat grinder.
Mix sugar with berry puree.
Sterilize jars with lids and dry them.
Put everything in prepared jars and cover them with lids.
Store this blank in a cool, dark place.

Gooseberry jam - recipe

We will need:

Gooseberries - 1 kilogram.
Water - 250 milliliters.
Sugar - 1.5 kilograms.

Cooking:

Gooseberries cooked in their own juice - recipe

Put 1 kilogram of gooseberries in a saucepan, cover with sugar (0.5 kg.) And add raspberry juice (200 grams). Stir constantly, heat and let it boil, cook on low heat for 5-7 minutes. We arrange everything in sterilized jars and roll it up.

Royal gooseberry jam - recipe

Ingredients:

1 kilogram of berries
1.5 kilograms of sugar
water - 2 glasses

Cooking method:

We take slightly unripe gooseberries, wash and clean.
We make a longitudinal incision on each berry and remove the seeds, after which we wash again.
Fold overlaying with cherry leaves in a basin. Cherry leaves add flavor and color to the jam.
Pour everything with water and let it brew for 6 hours, then dry the berries by laying them on a towel.
Boil syrup from water (in which the berries were infused) and sugar, in proportion to 1 kilogram of berries 1.5 kilograms of sugar, water - 2 cups. Having lowered the berries into the syrup, boil them 3 times for 5 minutes, cool each time for 2 hours.
After it has been boiled for the third time, put the jam in jars and roll up.

Orange and gooseberry compote - recipe

You will need for this recipe: orange, gooseberries, sugar and drinking water. Take the number of ingredients based on the number of cans.

Cooking:

Prepare jars ahead of time.
Wash the berries and orange well (do not peel the peel).
Pour 1/3 of the berries and orange slices into jars.
Make syrup from water and sugar (300 g per 3-liter jar).
Pour the boiled syrup into a jar of berries and roll it up tightly.

Boil the gooseberries in a saucepan, add a small amount of water and close the lid. Then grind with a blender or rub through a sieve. On a low heat, the puree will be reduced by half. Cook and gradually add sugar, stirring constantly. Ready marmalade can be smoothed into half-liter jars or laid out on a surface moistened with water. When the marmalade has cooled, cut into pieces and roll in sugar, then put into a container. Store marmalade in a cool place. For 1 kilogram of gooseberries, you need 550 grams of sugar.

Gooseberry juice - recipe

We will need:

1 kilogram of gooseberries.
Applesauce - 1 kilogram.
Boiled water - 1.8 liters.
Sugar - 200 grams.
Citric acid - 2 grams.

Whisk gooseberries in a blender or rub through a sieve. Mix all components and heat to 85°C. After that, we pour everything into liter jars, which we sterilize for 15 minutes.

Gooseberry jam with orange without cooking - recipe

To prepare it you will need:

Medium-sized orange - 1 piece;
Gooseberries - 1 kg;
Sugar - 1 kg.

Preparation consists of the following steps:

First of all, you need to prepare jars. To do this, wash them well in soda solution and sterilize. Let them dry.
Sort the berries from bad and overripe ones (so as not to spoil the entire workpiece) and rinse them well.
Wash the orange in hot water and cut into small slices (leave the peel and remove the pits).
Place all prepared ingredients into a blender and grind.
Mix everything well (sugar should completely dissolve) and place in prepared jars.
You need to store in a dark cool place.

Gooseberry jam with orange boiled - recipe

Cooking Ingredients:

Sugar - 2 kg;
Gooseberries - 2 kg;
Medium orange - 3 pieces.

How to make this delicious jam:

Gooseberry and currant jam - a recipe for cooking for the winter

For this healthy cooking, you will need the following products:

Sugar - 3 kg;
Medium-sized oranges - 3 pieces;
Gooseberries - 2 kg;
Blackcurrant berries - 1 kg.

Preparation consists of the following steps:

Sort carefully all the berries and rinse them well.
Wash oranges and remove all seeds from them. Without peeling the skins, grind them with a blender.
Pour all the washed berries into a cooking container, pour orange puree there and add granulated sugar.
Put the container on medium heat, bring the mass to a boil and cook for 15 minutes. Make sure there is no foam.
Pour hot jam into sterilized dried jars and seal them tightly.

Pickled gooseberries for the winter - recipe

For this amazing recipe, you will need to take the following ingredients:

Gooseberries (can be slightly green) - 1.6 kg;
Black currant leaves - 6 pieces;
Carnation - 6 pieces;
Allspice - 6 peas;
Cinnamon - on the tip of a teaspoon;
Sugar - 300 grams;
Table vinegar - 6 tablespoons.

You need to prepare it like this:

Sauces and adjika

Gooseberry sauce for the winter - recipe

For this wonderful sauce, you need the following products:

Berries - 1 kg;
Ripe juicy tomatoes - 10 pieces;
Bulgarian sweet pepper - 4 pieces;
Chili pepper - 2 pods;
Onion - 2 large heads;
Garlic - 2 medium heads;
Vegetable oil - 4 tablespoons;
Table vinegar - 4 tablespoons;
Salt and spices - to your taste.

Cooking method:

Wash vegetables and berries well.
Remove stems from gooseberries and peppers.
Tomatoes, garlic, onion, pepper cut into pieces.
Grind all the ingredients with a meat grinder or blender.
To the resulting puree, add spices, salt, table vinegar and vegetable oil.
Mix everything until a homogeneous mass is formed and decompose into jars.
Place jars with blanks in a saucepan with preheated water for further sterilization.
It is necessary to sterilize the workpiece for 10 minutes, and then seal it tightly with lids.

Sauce for the winter from gooseberries with garlic - recipe

To make this sauce take these products:

Gooseberries - 0.8 kg;
Garlic cloves - 6 pieces;
Fresh basil - 1 large bunch;
Olive oil - 2 tablespoons;
Pepper, salt and other spices - to taste.

Preparing this sauce:

Wash the fruits well, sort out and let it dry.
Peel off the garlic cloves.
Rinse the basil greens, dry and remove the stems from it.
Grind with a meat grinder or blender.
Add spices, salt, pepper, oil to the resulting mass and mix everything well.
Arrange the resulting sauce in pre-sterilized jars and put it in a cold place.

Adjika for the winter from gooseberries - recipe

To prepare, take the following list of products:

Cooking adjika consists of the following stages:

We remove the tails from the berries, sort them out and wash them well.
Wash peppers, remove stems and seeds.
We clean the garlic from the husk and rinse.
Grind all the ingredients, add spices to them and mix well until a homogeneous mass is formed.
We lay out the finished adjika in pre-sterilized jars and twist.

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 for 1 kg of gooseberries 1 kg of applesauce, 1.8 liters of boiled water, 200 g of sugar, 2 g of citric acid. 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 strain. 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. Nuclei walnut chop 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 down, 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 put it on a sieve and douse it with cold water with ice, then pour it into the very cold water and put 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.

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!

Not many people know that gooseberries began to be called gooseberries relatively recently, but in ancient Russia this berry had a different name - bersen. That is why there are many Bersenevs in our country, and Kryzhovnikovs - one or two, and miscalculated. An interesting berry, “northern grape”, gooseberry contains quite a lot of vitamins and minerals, including potassium and vitamin C. Therefore, we will harvest gooseberries for the winter.

To make gooseberry jam or compote not only tasty, but also beautiful, you need to remove the stalks and “tails” from the flowers from the berries. This work is painstaking, someone pinches them with their fingers, but for someone it is easier to cut off everything superfluous with scissors, and that's it.

Gooseberries are green, red and even black, but when cooking jam, even the greenest berries darken. In old cookbooks, you can find an incredibly complex and difficult recipe for emerald "Tsarskoye" gooseberry jam, when the berries retain not only their shape, but also their color. We suggest you prepare gooseberries for the winter with our simple and quite affordable recipes.

Ingredients:
1 kg gooseberries,
1.3 kg of sugar,
2 stack water,
6-8 cherry leaves.

Cooking:
Boil water with cherry leaves for 10 minutes. Pour the peeled and thoroughly washed gooseberries with this decoction and leave overnight. In the morning, prepare syrup from water and sugar and, when it boils, dip the berries into it. Boil this jam in three steps, each time bringing to a boil and removing from heat for a while. Arrange the finished jam in clean, pre-sterilized jars and roll up the lids. When the jars have cooled, store them in a dark, cool place.

Gooseberry jam with raspberries

Ingredients:
1 kg gooseberries,
500-600 g raspberries,
1.5-1.7 kg of sugar,
2-2.5 stack. water.

Cooking:
First, prepare the berries. At gooseberries, cut off the tails on both sides, wash thoroughly and prick each berry in several places with a toothpick. But it is undesirable to wash raspberries, it is enough just to sort it out, clean it of debris, remove spoiled fruits. Make syrup from water and sugar. To do this, bring water to a boil, add sugar and, stirring, completely dissolve it. Let the syrup boil for a couple of minutes, and then put the berry mass into it. Boil the jam in one step until tender (30-40 minutes). Distribute the finished product into clean and dry sterilized jars and roll up the lids. Wait for the jars to cool and transfer them to your cherished bins.

Gooseberry jam with oranges for the winter

Ingredients:
3 kg gooseberries,
3 oranges
1.5 kg of sugar,
3 mint leaves (not important, you can do without them).

Cooking:
Wash gooseberries and oranges thoroughly. Cut the stems off the gooseberries and remove the pits from the oranges. Pass the gooseberries and oranges twice through the meat grinder along with the peel. Put the resulting fruit and berry mass into a container for cooking jam, add sugar and put on a small fire. Bring the jam to a boil, be sure to remove the resulting foam, add mint leaves and cook for 20-25 minutes, stirring constantly. Then remove the jam from the heat, get rid of the mint leaves and spread the finished product into prepared jars, washed and sterilized in advance. Close the jars with lids and after complete cooling put them in a cool place.

Gooseberry jam

Ingredients:
3 kg gooseberries,
1.6 kg of sugar.

Cooking:
Sort the berries, remove the tails and wash well. Drain in a colander to drain the water. Then put the berries in a saucepan, then add some water and boil until the berries are soft. Then wipe them through a sieve, add sugar, bring to a boil and cook for 5-10 minutes. Place the hot jam in sterilized jars, roll up, turn upside down, wrap and leave to cool completely, and then put it in a dark, cool place for storage.

gooseberry jelly

Ingredients:
1 kg gooseberries,
500 g sugar
¼ tsp ground nutmeg,
1 tsp cinnamon,
5 carnations,
2-3 small pieces of ginger.

Cooking:
For jelly, select large ripe gooseberries, peel them from the tails, rinse with cold water and drain in a colander. Pass the berries through a meat grinder, add sugar and cook for 20-25 minutes until tender. 5 minutes before the end of cooking, add spices. Whether or not to add cloves and ginger is up to you, it's not for everybody, nutmeg and cinnamon will be enough to give the jelly a subtle, refined taste and aroma. Bring the jelly to a boil and remove from heat. Put the finished treat in clean sterilized jars, cover with plastic lids. Let the jars cool and put them in a cold place.

Gooseberry and black currant compote

Ingredients (per 3 liter jar):
700 g gooseberries,
1 stack black currant,
400 g sugar
2 liters of water.

Cooking:
Wash the berries, free the gooseberries from the tails, remove the currants from the branches. Place the prepared berries in a hot sterilized jar, fill with boiling water, cover the jars with clean boiled lids. Leave the jars in this form for 5-10 minutes. Then drain the water into a saucepan, add sugar and let the water boil until the sugar is completely dissolved in it. Pour the berries with ready-made boiling syrup and roll up the jars with sterilized lids. And now attention! Put the jars of compote on their side (for further self-sterilization of the compote), wrap them warmer, put towels between the jars so that they do not hit each other in any case. Let them cool down, and in the meantime you will free up a shelf in your cellar for a delicious, fragrant and healthy compote.

Gooseberry, cherry and raspberry compote

Ingredients:
800 g gooseberries,
1 stack cherries,
1 stack raspberries,
700 g sugar
1 liter of water.

Cooking:
Wash the gooseberries and cherries thoroughly (do not remove the pits), sort the raspberries and do not wash them so that they do not absorb excess moisture and turn into porridge during the washing process. Place the berries in sterilized jars and pour over the syrup made from water and sugar. Place the filled jars in a deep container with warm water, cover with lids and sterilize: 2 l jars - 20 minutes, and 3 l jars - 25-30 minutes. At the end of the process, roll up the jars with pre-boiled lids, turn upside down and leave to cool completely.

Collecting gooseberries, of course, is not the most pleasant occupation. It's all the fault of the thorns that leave scratches. But you forget both the thorns and the harvesting process itself when the gooseberries you have prepared for the winter in the form of jam, jam or jelly come in handy on a cold evening when you are sitting in a cozy armchair with a cup of fragrant hot tea.

Good luck preparing!

Larisa Shuftaykina