Sugar-free gooseberries - we prepare for the winter. Gooseberry jam from simple to royal: the best recipes for the winter

What can be made from gooseberries for the winter?

Harvesting gooseberries with sugar.
Peel, rinse, dry the berries. Grind with a meat grinder, blender. For 1 kg of gooseberries, take 1.5 kg of sugar, mix. We put in dry sterile jars and cover with sterile lids. Store in a refrigerator or cool place.

Gooseberry jam.
Chop the washed berries 3-4 times and put them in a container. Cover with water and layered with cherry leaves. Withstand 6 hours. Drain 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 gooseberry jam, roll 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 continuously, heat and let it boil over low heat for 5-7 minutes. Arrange in sterile jars and roll up.

Royal gooseberry jam.
Take slightly unripe berries, rinse, peel. Remove seeds from each berry through a longitudinal section and wash again. Fold into 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 a syrup of sugar and water in a proportion of 1.5 kg of sugar per 1 kg of berries, 2 glasses of water. Dip the berries in syrup and boil three times. Cook for 5 minutes, then cool for several hours. After the third cooking, roll up the gooseberry jam. For the syrup, take the water in which the berries were infused.

Gooseberry marmalade.
Boil the berries in a saucepan, add a little water, and cover with a lid. Then rub through a sieve or chop in a blender. Half the mashed potatoes are boiled over low heat. Sugar is added gradually, cook with stirring. The marmalade can be folded into half-liter jars or spread 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 puree drink. We take 1 kg of gooseberry berries 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 held for 5 minutes. Poured into cans. Sterilize 1 liter cans for 15 minutes.

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

Emerald jam
Only those who have cherries growing on the site can make such jam. 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 the washed and chopped berries with this broth and leave them all night. The next day, I pour the berries (1 kg) into a colander, put them in a 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, 20-30 young cherry leaves can be put into the jam.

Gooseberry jam with walnuts
Walnuts can give a different taste and some piquancy to the jam. To do this, I chop small and medium berries and pour hot syrup. I chop the walnut kernels with a knife and add to the jam. Cook until cooked in two steps. Based on 1 kg of gooseberries - 1.5 glasses 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. Method of making 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 boil a little under the lid until softened. Pass the softened gooseberries through a meat grinder. 3. Put the gooseberry puree in a low, wide saucepan, add all remaining whole berries and cook for 5 minutes, stirring constantly. 4. Without interrupting boiling, add sugar in portions, continuing to stir. After the sugar is completely dissolved, simmer for another 3 minutes until thickened. 5. Pour hot (boiling) jam into jars selected for canning. The jars 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 cooled spins with a damp towel.

Gooseberry 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 on a sieve. Meanwhile, fill a saucepan with cherry leaves, add water, boil two or three times, drain the water and pour this water over the gooseberries folded on a sieve several times, then pour cold water over it until it cools. 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 over the lightest heat. Let the jam cool without covering it with a lid. Then put in small jars, cover with wax paper and tie.
For 400 g of peeled gooseberries - 1 glass of water, 800 g of sugar.

Gooseberry JAM WITH LEMON JUICE (old recipe)
Boil water in a saucepan and at the same minute, after removing the saucepan from the heat, pour the green gooseberries peeled from seeds into it, dipping the one that will float up with a spoon. When the gooseberry turns slightly white, immediately put it on a sieve and pour it 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 be careful not to crush the berries. After two days, fold the gooseberries onto a sieve to drain the water. Prepare a syrup from half of the prescribed sugar, add berries to the boiling syrup, boil, set aside, sprinkle with a quarter of the remaining sugar on top and boil again. When the berries rise, remove the basin from the heat. Repeat four times until all the prescribed sugar runs out. 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 heat, skimming off the foam on top 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 tender. Willingness to define, 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 in hot marinade and sterilize half-liter jars for 5-7 minutes.

Pickled gooseberries

For filling: 1 l of water, 40 g of salt.

Put the prepared berries in clean jars, pour over chilled brine, put a napkin on top and oppression. Put in a cold place. Gooseberries are ready to eat 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, other jams are usually used for baking. It is fast, simple and very delicious jam completely overturns 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 meat dishes gooseberry

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

Gooseberry jam

Ingredient List

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

Cooking method

Sort the gooseberries and wash. Cut the berries in half and place in an enamel bowl. Cover them with sugar and leave for 1 hour to let the gooseberry juice. Then put the bowl on fire and bring the mixture to a boil. Remove froth and remove bowl from heat.

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

It is best to store ready-made gooseberry jam in the refrigerator or a cool place.

Garlic and gooseberry arrowhead seasoning.

Seasonings for the winter. Harvesting from 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 garlic arrows and gooseberry berries and mince.
Add chopped herbs, salt, vegetable oil to the twisted mass and mix well.
Put the prepared seasoning in small, sterilized and dry jars, close with plastic lids.
Store the prepared seasoning in the refrigerator for the winter.

Gooseberry Kiwi Jam Recipe

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

Preparation: peel the kiwi, cut into small slices. Grind the gooseberries in a blender until puree. Fold the gooseberries and kiwi into an enamel bowl, cover 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. Allow to cool. After that, add lemon juice and bring to a boil again. That's it, the jam can be poured into jars.

Polish gooseberry jam recipe

Preparation: Rinse the berries and dry well, not forgetting to remove the tail from each berry. The berries must be chopped with a toothpick and immersed in boiling water (for about 2-3 minutes). Then drain the water and cool the berries. Transfer the gooseberries to an enamel saucepan, 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. Refrigerate again. This procedure must be done two more times. Arrange the jam in sterile jars. Polish gooseberry jam recipe

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

Recipe: Gooseberry Raisins

Preparation: Take a ripe gooseberry, small, with a thin skin. Wash and dry the tails. In the shadow. Spread on a baking sheet in a thin layer and place in the oven. Dry over low heat with the door open. The "raisins" should be soft (elastic) to the touch. Store in a bank. Use for baking, compotes and ... just gnaw. Tasty!

All kinds of gooseberry preparations are not limited to one jam. Interesting snacks, as well as desserts and drinks are canned from these healthy berries, which not only kids, but also adults will be happy to taste by adults.

What can be made from gooseberries?

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

The first thing that is made from berries is jam, and if we talk about unusual preservation, then it can be diversified with interesting ingredients - kiwi, nuts, for example.
Gooseberry recipes for the winter are rarely single-component, compotes and other drinks are filled with mint leaves, citrus or berries.
Delicious and original gooseberry preparations for the winter are spicy sauces and hot snacks. Berries go well with horseradish, garlic, pepper and spices.
Gooseberries are rich in pectin, so it will be easy to achieve a jelly consistency, even without adding gelatin.
Pastilles and marmalade will not deteriorate if the basic storage rules are observed: after making the candies, 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 taste of the dessert extraordinary 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.

Preparation

Wash the berries, remove the tails, pierce with a toothpick.
Chop the nuts.
Boil sugar and water syrup.
Pour the syrup over gooseberry with nuts and leave for 12 hours. Add vanilla.
Put on medium heat, boil for 15 minutes.
Cool quickly, pour into a sterile container, seal tightly.

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

Ingredients:

gooseberries - 500 g;
orange - 1 pc.;
sugar - 1 tbsp.;
citric acid - 1/4 tsp;
water - 2, 5 l.

Preparation

Wash the gooseberries, remove the tails. Pour into a sterilized jar.
Wash the orange, remove the orange peel, remove the white peel, cut the pulp, removing the seeds. Pour to the berries.
Pour boiling water over the contents of the jar, cover, leave for 20 minutes.
Drain the water into a saucepan, add sugar, boil the syrup for 15 minutes.
Pour citric acid into a jar, pour in syrup, seal tightly, send for storage.

It is difficult to surprise lovers of sweet preservation with simple jam, therefore gooseberry blanks in the form of thick jam will be served on 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 after about a month and without gelatin.

Ingredients:

gooseberries - 1 kg;
sugar - 1 kg.

Preparation

Wash berries, peel, punch with a blender.
Rub through a coarse sieve, allowing the rind to get into.
Cover with sugar and leave for 4-5 hours.
Boil, boil for 25 minutes, removing the foam. Refrigerate.
Repeat the boiling and cooling procedure 2 or 3 more times.
Pour into sterilized jars.
Seal the gooseberry jam for the winter, store it.

To make the delicacy as thick as possible, you can make it through a meat grinder. The peel of the berries contains the largest number pectin, because the delicacy will thicken the next day. For confidence in good result vegetable-based gelatin or gelatin is added to the composition.

Ingredients:

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

Preparation

Wash the berries, remove the tails, scroll through a meat grinder.
Cover with sugar, leave for 3 hours.
Put to cook, boil for 30 minutes, removing foam. Refrigerate.
Fill hot water gelatin.
Wait for the gooseberries to boil again, set aside, pour in the gelatin, mix well.
Put on fire again, cook, stirring occasionally (do not boil!), Pour into sterilized jars, seal.

You can cook not only in the ripening season of berries, but also prepare drinks 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 a classic one, you will need to add only crushed ice and white rum. The calculation of the ingredients in the recipe goes 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.

Preparation

Sort gooseberries, wash and pour into a sterile jar.
Cut the lamas into circles, throw in the ginger.
Pour boiling water over the contents, cover, wait 20 minutes.
Drain the water into a saucepan, add sugar and cook the syrup for 15 minutes.
Put mint in a jar, pour in hot syrup, seal the compote tightly.

Spicy gooseberry preparations 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 mango and spices, but replacing the fruit with gooseberries, it turns out an equally tasty and original dish.

Ingredients:

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

Preparation

Transfer clean and peeled gooseberries to a saucepan, add water and fry over high heat.
Once the berries are clear, add sugar, chopped chili and salt. Throw in a piece of ginger.
Cook until lightly thickened.
Remove the ginger, pour the sauce into a sterile container.
Seal the gooseberry chutney hermetically and store.

It turns out very interesting. Its taste is a bit like traditional Georgian tkemali. Any berries will do: red or green, the basis of the piquant taste is Caucasian adjika (dry or concentrated paste). 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;
adjika Caucasian (pasta) - 1 tbsp. l.

Preparation

Pour gooseberries with water, cook until berries are soft.
Rub through a sieve.
Add chopped greens, chopped pepper and puréed garlic, adjika.
Boil the sauce on minimal heat for 20 minutes.
Pour into sterilized jars, seal and store.

Sweet preparations from ripe gooseberries are not limited to making jams and jellies. Pastila can be stored perfectly all winter in sealed glass or plastic containers, in a dark and cool place. You can dry the delicacy in 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.

Preparation

Punch clean gooseberries without tails with a blender, rub through a sieve.
Mix with sugar, leave for 2 hours, boil for 15-20 minutes, removing foam.
Pour into a greased electric drier pan, dry for 5-8 hours.
Gooseberry pastille has a pliable and slightly sticky texture.
Sprinkle it with starch, shake off the excess, cut into strips, roll up and transfer to an airtight container.

Blanks from mashed gooseberries are well stored in the refrigerator all winter. A large amount of sugar in the composition of the treat acts as a preservative. Jam comes out very useful, in winter compotes are cooked from it, served with pancakes or filled with all kinds of pastries. From the specified amount of ingredients, 2 half-liter cans of vitamin dainties will come out.

Ingredients:

gooseberries - 1, 2 kg;
sugar - 1.5 kg.

Preparation

Wash the gooseberries, beat with a blender and rub through a sieve.
Mix with sugar, pour raw gooseberry jam over a sterilized container, not adding 2 cm to the edge.
Fill the jars to the brim with granulated sugar, close with nylon lids and store in the refrigerator.

Possesses an extraordinary taste. The drink is not ashamed to serve during a solemn feast, but in moderation, it is used to prevent colds. Fragrant liqueur will well complement the taste homemade baked goods, if you use it as an impregnation of cakes.

Ingredients:

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

Preparation

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

A good way to preserve gooseberry puree for the winter is to freeze it. The berries harvested by this method do not lose beneficial features, from used to prepare baby food, supplemented with a sweetener and served as topping for pancakes or pancakes, filled with all kinds of homemade cakes.

Since gooseberries have a fairly dense skin, store them in fresh can be up to two months, while using it for eating, as well as for preparing jelly, compotes and desserts. But its natural acidity and hard skin do not allow to enjoy the natural berry to the fullest, as they say, it quickly "brings teeth". We need to harvest gooseberries for the winter. For the preparation of delicious gooseberry blanks, berries of varying degrees of ripeness are useful. You can "spin" compotes from still unripe hard gooseberries, and you can also cook jam from ripe berries. It is the gooseberry jam for the winter that has become the most popular type of harvesting from this berry, its hallmark. But in order to enjoy the unique taste of the gooseberry and enjoy its healing properties throughout the year, in addition to jam, you can prepare other various preparations from it: compotes, jellies, jams, juices and even wine. Gooseberry compote for the winter, gooseberry jelly for the winter, gooseberry sauce for the winter, etc. are very popular among our housewives. very interesting combinations of gooseberries with other products and fruits are invented by our chefs. What is just gooseberries with oranges for the winter! This type of preparation has an original look, taste and pleasant aroma, composed of the spicy freshness of an orange and sweet and sour gooseberry hints. Preparing such a dessert for the winter will bring a lot of joy to your children in the cold season.

Making gooseberry wine is considered one of the better ways processing of this berry. Of all the berries that ripen in our gardens, gooseberries are the best suited for making homemade wine. For wine, they use ripe, but not overripe berries that have not lost their fresh taste. And do not be confused that these are not grapes, but gooseberries. For the winter, recipes for various twists from it make this berry unrivaled. But even the simplest gooseberry recipes for the winter involve taking into account a number of features and nuances, without which a quality product cannot be obtained by winter.

How and what to cook from gooseberries for the winter will help the recipes on our website, as well as advice from experienced chefs:

If, according to the recipe, the “tail” of the gooseberry must be removed, use kitchen scissors rather than a knife;

Gooseberry jam, as a rule, should be cooked from slightly unripe berries, firm and firm;

When boiling gooseberries, pierce each berry, so they do not crack and retain their beautiful appearance;

Gooseberry jam is cooked in several stages, each time after boiling, cooling the pan;

Strictly follow the recipe and the proportions of the ingredients of each specific recipe, add the exact amount of sugar, cook right time, otherwise, instead of jam, you can easily get liqueur.

Or raspberry. It is easy to prepare, and the recipes can be very different. An excellent taste is obtained from the royal (emerald) gooseberry jam.

In general, gooseberry bushes take pride of place in many gardens and vegetable gardens. This plant is moisture-loving, but does not require special care. Up to 20 kg of berries can be collected from one adult bush. In terms of the content of sugars, vitamins, organic acids and useful microelements, gooseberries are in the first lines of country plants.

Gooseberry is an excellent antioxidant that preserves our youth and health. A few simple recipes that I have selected for you will help you prepare this berry for winter teas.

You love ? Then cook it according to one of my recipes.

Royal gooseberry jam (emerald) - a classic recipe

One of the popular classic recipes gooseberry jam is called royal or emerald. The use of a cherry leaf helps to preserve the beneficial properties of the berries, to give the dessert an excellent aroma and rich green color. For which, by the way, it received such a name.

Ingredients:

gooseberries - 1 kg;
sugar - 1 kg;
cherry leaves - 300-400 gr;
water - 3 glasses.

Preparation:

In a bowl, soak cherry leaves in cold water. Next, we send them to the fire, and after boiling, let them sweat for 5-10 minutes.

Before throwing the berries into a hot broth, they must be pricked with a toothpick so that they do not burst from the temperature. Some remove the black seeds with a pin before cooking!

Pour the gooseberry berries into the hot cherry infusion, scroll the basin around its axis several times (we do not use a slotted spoon!), Cover the blank with leaves and leave for 6-12 hours.

The more cherry leaves, the more emerald the berry will turn out!

In the morning, remove the berries with a slotted spoon and add 1 kg of sugar to the remaining infusion. Bring the syrup to a boil and add green gooseberries to it.

The berries should be simmered and not boiled! Bubbles of syrup can damage the skin!

Next, the hostesses use 2 cooking methods. First, we boil the jam for 20 minutes over low heat and pour it hot into jars. The second - simmer at minimum heat 3 times for 5 minutes, and stand for 5-6 hours between brews.

Pour the jam cooked by the first method into sterilized jars right with the cherry leaf. The delicacy will turn out to be viscous, honey and very useful, transparent berries will absorb the spicy taste and summer fruit aroma!

A simple gooseberry jam recipe for the winter - five minutes

Hurry housewives use a simpler recipe for making gooseberry jam for the winter, it is called "five minutes". The berry is canned with minimal heat treatment and retains useful vitamins in a delicious amber delicacy.

Ingredients:

gooseberries - 1 kg;
sugar - 1 kg;
water - 1 glass.

Preparation:

Let's prepare a berry for jam. Cut off all the ponytails and rinse them under running water.

Some housewives leave short twigs and tails. They look beautiful in the finished jam!

Fill the gooseberry with a glass of cold water, bring to a boil and boil the berries for 2-3 minutes.

The next step is to fill in granulated sugar, mix gently, being careful not to damage the berries. Boil it over low heat for another 5 minutes and pour the hot jam into sterilized jars.

It is better to store "quick" jams in the refrigerator or in a cool cellar!

Gooseberry orange jam recipe without cooking

A housewife once suggested a new recipe for gooseberry and orange jam. And he took root. In the hot season, preparing such a dessert is a pleasure. It does not require cooking and tastes a real delight!

Let's prepare the ingredients:

gooseberries - 1 kg;
oranges - 2 pcs;
sugar -1 kg.

Preparation:

We pass the washed and peeled berries through a meat grinder.

It is advisable to douse the gooseberries with hot water to sterilize the berries.

We will also thoroughly wash the oranges with a brush, they are used in jam along with the skin. We cut them into slices, remove the families and pass them through a meat grinder.

If desired, you can skip the oranges 2 times, then the consistency of the jam will be much softer.

We fill in granulated sugar in batches and carefully re-spread. It should completely dissolve. Let's let the yummy brew well!

We prepare sterilized jars and pour the finished dessert over them.

Store jams prepared without boiling should only be stored in the refrigerator or cold basement!

A simple recipe for gooseberry jam with walnuts

Gooseberry walnut jam can be attributed to the royal delicacies. A simple cooking recipe will allow you to stock up on a delicious dessert for winter family tea without any special financial costs.

Let's prepare the necessary ingredients:

green or pink gooseberries - 1 kg;
walnuts - ½ cup;
sugar - 1.5 kg;
water - 0.5 l;
star anise - 1 asterisk.

Gooseberry berries can be of different colors, the main thing is that they are dense and whole!

Preparation:

1. Peel the nuts and fry in a dry frying pan.

They must be stirred all the time so that not a single barrel is burnt!

2. Cut off the tails and cuttings from the gooseberry, rinse thoroughly under running water. We discard the berries in a colander so that the water is completely glass. Now the longest and most laborious process begins! But the delicious jam is worth the effort!

On one side of the gooseberry, make a small incision and pick out the black seeds with a pin or hairpin. So we process each berry, then stuff it with a piece of walnut and transfer it to another bowl.

3. Prepare the syrup. We mix water and sugar. Bring the liquid to a boil and completely dissolve the latter. Carefully pour the berries into the syrup, mix and leave the jam in the refrigerator for a day! The berries must be infused!

4. After 24 hours, put the gooseberry on a small fire, throw in a dry star anise star and boil for 10 minutes, stirring constantly.

5. Sterilize the jars in advance and pour hot jam over them. We also roll up sterile lids and put on the "head" until it cools completely.

You can store it in any convenient place, and get it on holidays and special occasions.

Enjoy your tea parties!

All berries are tasty and healthy in their own way, and therefore I would like to taste them all year round. Gooseberry lovers know how to make 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.

1

Whichever method of cooking gooseberries is chosen, you must first select and prepare the berries correctly. Fruits should be ripe, medium in size, with a thin skin, fresh, whole, not wrinkled, and most importantly - unspoiled, without rot. For some recipes, wrinkled, slightly damaged fruits may also work, but only for those in which they will need to be ground or crushed.

The berries are prepared as follows: we remove all the garbage from them - twigs, leaves; helping ourselves with a knife, remove dried flower remnants and a tail from the fruit; wash them thoroughly and then dry them.

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

For different recipes, one or another method is more preferable. Jars and lids must be thoroughly washed and sterilized. If the finished gooseberry dish is packed 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 area.

2

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

To freeze the gooseberries, the prepared berries must be laid out in 1 layer on a clean flat stand (cutting board), and then placed on it in the freezer. Then we turn on the quick freeze and after an hour we remove the frozen berries from the freezer, put them in prepared containers - plastic bags or plastic containers. We tie the first ones, leaving a little free space inside, and the second ones are tightly closed. Then we return the prepackaged berries to the freezer.

You can do without quick freezing. Gooseberries are immediately packed in the same container, but in portions - they put as much as you need to eat or use for cooking at a time. This is due to the fact that the berries cannot be re-frozen. Then the fruits in the container, which are left open, are placed in the freezer. After a day, the berries in the container are closed - the bags are tied, the containers are closed with lids - and returned to the freezer.

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

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

For the preparation of the marinade: 300 ml of water; 100 g sugar; 30 g vinegar 6%. We prick the prepared berries, each separately. Then we put spices on the bottom of the can. Fill the gooseberries on top, shaking the container slightly, 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. Place the container with marinated gooseberries in a bowl of hot water and sterilize, covered with a lid, 10 minutes from the start of the boil. After that, roll up the pickled berries.

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The jam is especially delicious when cooked with oranges. For such a recipe, you need to take:

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

Cut the oranges into slices together with the skin. Then we pass them along 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 it for 20-25 minutes over low heat, stirring occasionally. Then pour the boiling jam into the jars and roll up or close them with tight plastic lids. This recipe makes 7 half-liter containers.

To make 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 the 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 pot and heat it. Pour sugar into a container with berries, and then, when it boils, pour the broth up the neck. After that, roll the gooseberry compote for the winter.

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To prepare gooseberry juice, its fruits are first crushed: they are crushed with a wooden spoon or crush or passed through a meat grinder. Then the resulting mass is diluted with hot water: for 1 kg of whole berries - 1 glass. The resulting mixture is poured into an enamel container and placed on the stove, heated to 80 ° C and simmered at this temperature, stirring occasionally, for 20-30 minutes.

Then the berry puree should be rubbed through a sieve - after cooking, the juice will be easier to stand out from the juicy pulp of the gooseberry. The resulting juice with pulp is poured into containers and closed with screw caps or rolled up with disposable lids. Before that, sugar or honey can be added to the berry puree to taste. Instead of sugar, you can mix lemon juice - 1 citrus for 1 liter of puree.

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To cook "fake adjika", as the gooseberry and garlic seasoning is called, you need to take:

berries - 3 glasses;
sweet pepper (pods) - 1 pc;
chili peppers (pods) - half;
garlic (cloves) - 3-5 pieces or more;
salt and sugar to taste;
parsley and cilantro (bunches) - 1 pc each;
vegetable oil - 4 tbsp. spoons.

We prepare all the ingredients - wash, dry and clean. Remove seeds from peppers. We cut everything we need into pieces for easy loading into a blender. Grind everything in it to a puree consistency, into which we then add butter, sugar and salt. It is better to fill small jars with ready-made adjika.

Gooseberries can be used to make a sauce equal to the present Tkemali, which is made from plums of the same name. Required for 1 kg of sauce:

berries (cooked puree) - 900 g;
greens (dill and parsley or basil and cilantro) - 70 g;
garlic (heads) - 1 pc;
salt to taste;
ground red hot pepper - 5 g (or 2 pods of bitter).

From the prepared berries, we prepare mashed potatoes for the sauce: pour the gooseberries with water (for 1 kg - 0.4 l), and then cook until smooth. We grind it in a stainless colander or sieve with a wooden spoon or pusher. For better wiping, gradually add water to the puree - 1 kg for 1 glass. Then add chopped peppers, herbs, garlic, and salt to the resulting mass. Mix everything, and then simmer over low heat for 15 minutes. Pour hot sauce into bottles.