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What can be cooked from small gooseberries. Gooseberry recipes for the winter

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.

Gooseberries for the winter, preparation

A large number of completely extraordinary and different recipes from gooseberries provide for the correct preparation of the berries. There are recipes for which you can use "illiquid", slightly overripe or mashed berries. But most recipes require good looking and ripeness, because from this not only appearance the final product depends, but also the shelf life. After all, most likely, spoiled berries will ferment faster.

It's good when the gooseberry grows in the summer cottage, when you can come and collect at any time. here you need to look so that the berries do not overripe, do not become soft. Sometimes in extreme heat, in the sun, they "bake" rather quickly.

If you buy berries on the market, you should try to choose berries of the same size and ripeness, if possible. Some simply interfere with several varieties, large-fruited and small-fruited. Time for heat treatment different things are required, the small ones will already boil up, and the large ones will still be whole.

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

What to cook from gooseberries for the winter

Many people know the royal or royal jam from gooseberries. The berry also makes excellent compotes, it, like another, can be frozen.

Jelly, jams, jam for lovers homemade baked goods do not remain behind the scenes. Someone loves original recipes, for example, pickled gooseberries. many recipes are also known meat sauces from this amazing berry.

You can also add gooseberries as an addition to pickles, tomatoes, cucumbers, even cook from it delicious adjika... so the berry is practically 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, in summer it refreshes perfectly, I add a little "zest" to it

For him we will need to take:

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 do not burst later and spoil the whole look, and fresh leaves of peppermint or lemon balm, why is it? It's just that I grow a lot of it.

At the very beginning, I soak the picked berries right in a bucket and at the same time, armed with scissors, I cut off unnecessary tails. I immediately throw the berries into a colander so that the water is extra glass, because we don't need it ..

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

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

Gooseberry with orange for the winter

These are real vitamins, closed "live" in jars. Everyone absolutely likes such a dessert, very tasty, not to mention the mass of usefulness.

We will take:

  • Kilo berries
  • Kilo of sugar
  • One medium-sized orange

How we will procure:

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

The gooseberries, like always mine and sort out, here we cannot miss overripe or bad berries. At the beginning, the orange is also washed with hot water and soda. Then I cut it into pieces together with the peel, only remove the bones.

I put orange slices in a blender, berries and sugar in the same place and grind everything. Then I stir until the sugar is completely dispersed. I pack it in jars and put it in the refrigerator.

Gooseberry jelly recipe for the winter

Another vitamin treat that I keep in the fridge all the time. Sometimes we dive into a jar, eat with tea.

To execute the recipe, we need:

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

We free the berries from unnecessary tails, rinse 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 a boil. 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 the fire, because we do not need the jelly to boil. I sometimes raise the saucepan over 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, then everything is ready. We immediately pour the jelly into the glass container, 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 the soft drink. Orange gives a sour bitterness, which is lacking sweet berry, and adds flavor.

For compote we need to take:

  • Ripe gooseberries
  • Sugar
  • Orange

How to cook gooseberry compote with oranges:

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

We fill a jar with berries, I mean a three-liter one, so that it is one-third full. I put the semicircles of the orange there. pour 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 three-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 to be 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 cook gooseberry jam with oranges for the winter:

We sort through gooseberries and rinse them in water. My oranges are very good, we need them with the peel. We grind everything with a blender, you can in a food processor or scroll through a meat grinder. Pour the resulting mixture into a special cooking container and mix with sugar, cook over 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 to be homogeneous. We put the finished product in jars, you can close it with nylon or screw caps. Stored perfectly.

Gooseberry currant jam for the winter

We will need:

  • Kilo of gooseberry
  • Paul kilo black currant
  • A pair of oranges
  • One and a half kilos of sugar

How to make such a jam:

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

Gooseberry jelly with orange

I must say right away that there is a lot of fuss, but it is worth trying. Beautiful jelly turns out very well, we even decorate holiday cakes with it.

This recipe requires:

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

How to make gooseberry jelly:

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

It turns out a berry-orange mass, which must be poured into a cooking container and mixed with sugar. Usually jelly is brewed for about twenty, twenty-five minutes. Then it immediately needs to be spread over the banks. It won't be so thick at first. Only when it cools down well.

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 with you:

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

How to pickle gooseberries:

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

Gooseberry sauce for the winter

For him you will need to take:

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

How to make gooseberry sauce:

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

Gooseberry sauce with garlic for the winter

We will need to take:

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

How to cook:

Sort the berries and rinse, spread on a towel to dry. Peel the garlic, rinse the herbs, dry and remove the stalks. Twist everything twice in a meat grinder. Add oil and spices, stir. Divide the mass into sterile jars and put in the refrigerator.

Adjika from gooseberry for the winter, recipe

For her, we will take with you:

  • A kilo of gooseberries, better than greenish
  • Three hundred grams of garlic
  • Five chili peppers
  • A spoonful 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.

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 The syrup is prepared 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 simmer 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 boiling, 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. For 1 kg of gooseberry berries, we take 1 kg of applesauce, 1.8 liters of boiled water, 200 g of sugar, 2 g of citric acid. Rub the gooseberries or beat them in a blender. All components are mixed, heated to 85 ° C and held for 5 minutes. Poured into jars. Sterilize 1-liter jars for 15 minutes.

Gooseberry compote
Compote by classic recipe I cook like this: I prick ripe, but rather firm berries, put them in prepared jars on the hangers and pour hot syrup. 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 jars 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
Such jam can only be cooked by those who have cherries growing on the site. 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 it overnight. 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, you can put 20-30 young cherry leaves in the jam.

Gooseberry jam with walnuts
Walnuts can give a different taste and some piquancy to the jam. To do this, I prick small and medium berries and fill them with hot syrup. Kernels walnut chop 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 simmer 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 the boil, 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 (unripe) 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 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 tender 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, immersing the one that will float upward 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 carefully so as not to crush the berries. After two days, place the gooseberries on a sieve to drain the water. Prepare a syrup from half of the prescribed sugar, pour berries into 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 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. Drain the juice carefully, measure the amount and boil it down to half the size, skimming off 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 of gooseberries, 100 g of garlic, black currant leaves, black and allspice pepper, cloves.

For the marinade: 1 l 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 with hot marinade and sterilize half-liter jars for 5-7 minutes.

Pickled gooseberries

For pouring: 1 liter 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 ​​this 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 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. Put the confiture 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 gooseberries and mince them.
Add chopped herbs, salt, vegetable oil 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 wedges. 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. Let 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. Then 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-style gooseberry jam recipe

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

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. Then 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 pasteurized jars.

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. Yummy!

Ripe gooseberries hang on the bushes and require our attention. Many gooseberries underestimate and rarely replenish stocks of this berry .. But in vain!It's just a storehouse of all kinds of vitamins.

If we compare black currants with gooseberries, then in the latter there is much more nutrients... Several centuries ago, in the princely gardens and monasteries, gooseberries were called "agrus", "kryzh", "bersen" and "agrys".

At the beginning of the 18th century, a Dutch artist, being in Moscow, wrote that agrus can be deservedly called northern grapes for his excellent taste and the great breadth of its distribution.

At that time, gooseberries were quite popular on peasant and landowners' estates. The number of bushes reached a thousand! The harvest was used as a dessert and processed into high quality wine. But in the twentieth century, trouble came from America - powdery mildew, which strongly affected gooseberry bushes throughout the country. Decades passed before breeders developed a gooseberry variety that was resistant to this scourge.And since then this storehouse of vitamins has not left our garden plots.

There is not a single horticultural crop that has such a variety of species as gooseberries. It can be green, almost black, dark red, light red, light green, white, smooth and "furry", etc. But the most useful in medicine is, nevertheless, green gooseberries. He can be called a "doctor in the country"! Just one handful of these berries will prevent atherosclerosis, help with stomach upsets and improve blood composition.

Gooseberries have pronounced choleretic and diuretic properties. They are used for pain and cramps in the stomach, for diarrhea and constipation, as it normalizes the activity of the gastrointestinal tract. Gooseberries are also useful for tuberculosis and after severe illnesses.

If you want to get the most out of berries useful properties, and at the same time the harmony of French women, it is best to eat berries from a bush, trying not to cut off the legs, since they contain a lot of vitamins.

Gooseberries are a storehouse of all kinds of minerals and vitamins. Just 100 grams of these berries contain 75 mg of phosphorus, 200 mg of potassium, 30 mg of calcium and about 0.5 mg of iron.

There is much more vitamin C in gooseberries than in cherries and raspberries, and in terms of iron content, it surpasses both plums and apples.

Gooseberry contains substances - pectins, which neutralize the effect of heavy metals on the intestines. This quality also applies to radionuclides. That is why the gooseberry is recommended for workers related to a hazardous environment and the population living near nuclear power plants.

You can cook a lot of gooseberries berry desserts... For example, marmalade.

Green gooseberry marmalade

Ingredients:
- gooseberries - 1 kg
- sugar - 550g.

Preparation:
This marmalade of noble emerald color looks great on the dessert table. Cooking it is no more difficult than regular marmalade.
Take a hard, unripe gooseberry, put it in a saucepan and, adding a few tablespoons of water, cover the pan with a lid and put it on low heat. The berries should be kept on the fire until they are completely boiled. Thoroughly grind the berry mass through a sieve. Put the puree on the fire again and boil it down to half the original volume. Then add sugar in portions and, stirring occasionally, cook over low heat until tender. Readiness is determined by weights. The mass of the resulting product should be 1 kg.
The resulting product is poured into earthenware or enamel dishes moistened with water. When the marmalade hardens, you need to cut it into cubes and sprinkle with granulated sugar. Store jujube in a dry and cool place.

Gooseberry and kiwi marmalade

Ingredients:
- gooseberries - 750g
- sugar syrup - 500g
- kiwi (peeled) - 250g.

Preparation:
Place the gooseberries in a large saucepan and mash. Add sugar syrup, leave for 3 hours. Chop kiwi finely, mix with gooseberries, cook. Bring to a boil before pouring into jars

Gooseberries in their own juice

Ingredients:
- gooseberries - 1 kg
- sugar - 200g.

Preparation:
Chop two-thirds of the berries, place them in jars up to the hangers. Steam the rest of the berries under a lid with sugar and a little water, rub through a sieve or colander, pour the resulting puree over the berries and sterilize the jars at 90 degrees 0.5 l - 15 minutes, 1 l - 20 minutes, 3 l - 30 minutes.

Gooseberry jelly

Ingredients:
- gooseberry juice - 1l
- sugar - 900g

Preparation:
Strain the gooseberry juice (without pulp), pour into an enamel bowl, put on fire, boil for 10 minutes, then add sugar and boil, stirring and constantly removing the foam, until tender. For flavoring, you can add a few lemon peels and take them out when the jelly is done. Filter the finished jelly hot through three layers of gauze, pour into heated dry half-liter jars. Filled jars without pasteurizing, seal. Store in a dark, dry and cool place.

Gooseberry jelly with lemon

Ingredients:
1 kg of gooseberries, 1.25 liters of water, 1 lemon, sugar.

Preparation:
Squeeze the juice from the lemon, prepare the gooseberries and cut into halves. Pour water, lemon juice into a saucepan, put gooseberries. Simmer for 20 minutes. Cover the sieve with a muslin cloth (I think gauze may work) folded in 6 layers. Transfer the berry mixture to a sieve and leave to drain (overnight). No need to stir!
Determine the amount of leaked juice, for every 600 ml you need 500 g of sugar. Boil the juice with sugar for 5 minutes over high heat. Remove the jelly from heat and strain immediately through a fine sieve. Then it must be poured into prepared jars and corked, stored in a cool place.

Gooseberry jelly no waste

Ingredients:
1 kg of berries will require 13 kg of sugar

Preparation:
1. Rinse the berries, blanch and, without removing the stalks and sepals, pass through a juicer.
2. Add sugar and stir until dissolved.
3. Arrange in jars, cover with lids. Keep refrigerated.

Pour the cake remaining after squeezing out the juice with cold water and bring to a boil. Drain the syrup through a sieve into another saucepan, add sugar to taste and boil for 2-3 minutes. Remove from heat. It will turn out great drink.

If you love jelly, then dissolve 1 tbsp in a glass of cold boiled water. spoon of starch and pour into a boiling drink, stir quickly and immediately remove from heat.

Gooseberry jam

Ingredients:
1 kg. gooseberry
0.6 kg. Sahara
100 ml water

Preparation:
1. Sort out the gooseberries, remove the stalks and wash.
2. Put two parts (out of three) berries in a suitable saucepan, pour in water, bring to a boil, cover and cook until the berries are soft for 20-30 minutes.
3. Pass the hot berries through a meat grinder.
4. Put the mashed potatoes in a wide low-sided saucepan, add a third of the rest (whole) gooseberries. Bring to a boil. Cook, stirring occasionally, for 5 minutes.
5. Now start adding sugar, but not immediately, but in portions, so as not to interrupt the boiling of the jam.
6. Cook until sugar is completely dissolved, about 25 minutes.
7. Pour hot jam straight into the jars.

Gooseberry puree

Ingredients:
- gooseberries - 1 kg
- sugar (or honey) - 1 / 2-1 kg

Preparation:
Sort ripe gooseberries, remove the stalks, wash in running water and, stirring continuously, steam in a little water, then rub through a sieve. For each kilogram of mashed potatoes, add 1 / 2-1 kg of sugar or honey, stir, bring to a boil and pour into jars boiling. Fill containers to the top, seal hermetically and hold upside down until the contents cool completely.

Gooseberry Pastila

Ingredients:
- gooseberries (mashed potatoes) - 4 cups
- sugar - 3 glasses
- egg (protein) - 2 pcs.

Preparation:
Still unripe green gooseberries are boiled in water until soft and, having thrown back on a sieve, rubbed hot. Fine sugar and proteins are added to this puree, and beat as best as possible, put in a box.
Dry the pastille in the oven on low heat and open the door for 10 - 12 hours or in the sun. Cut the finished marshmallow into pieces and sprinkle with powdered sugar. Fold in clean dry glass jars, hermetically close with plastic lids.

Gooseberry fig

Ingredients:
- gooseberries - 1 kg
for syrup:
- sugar - 2 kg
- water - 300g.

Preparation:
Rinse the sorted ripe gooseberries thoroughly in cold running water. Pour water into an enamel bowl for 2 fingers, put the berries there and start boiling over low heat,
stirring constantly until the mass is completely softened. The mass should decrease in volume by half against the original. In a hot state, rub the berries through a sieve, mix the resulting puree with the water in which the gooseberries were cooked, and again boil it in half.
Then cover the baking sheet parchment paper, grease its surface with vegetable oil and fill in the resulting mass. Dry the marshmallow in the oven on low heat and open the door for 10-12 hours or in the sun. Cut the finished marshmallow into pieces and sprinkle with powdered sugar, put it in clean, dry glass jars, hermetically sealed with plastic lids.

Gooseberry jam

Ingredients:
- gooseberry puree - 1 kg
- sugar - 600-800g.

Preparation:
Gooseberry fruits are rich in pectin substances, therefore they gel well. However, the gooseberry does not differ in flavor, but finished products from it - in color. When cooking jam, a characteristic feature of gooseberries is used - it is good to gel and add fruits such as strawberries, raspberries, blueberries, etc. to it.
For cooking jam, fruits with dense pulp, unripe, are selected. Before blanching, the stalks and sepals are not removed from them. The berries are boiled by adding a small amount of water until they become soft. Then the fruits are rubbed and the resulting mass is weighed. When cooking gooseberry jam, 0.4 l of water is boiled out of 1 kg of mashed mixture, then 0.6-0.8 kg of sugar is added to the mixture per 1 kg of mashed mixture. If other fruits with a lower pectin content are added to the gooseberry, then less sugar is required.

Gooseberry sauce for meat

Ingredients:
Gooseberry 500 g
Sugar 200 g.
Garlic 2 cloves
Salt ½ tsp
Ground ginger a couple of pinches
Carnation several pieces
Ground black pepper to taste
Hot red peppers to taste
A couple of pinches of cinnamon
Vinegar 3 tablespoons

Preparation:
Rinse the gooseberries, cut off the tails.
Transfer the gooseberries to a saucepan, add sugar and cook for 10 minutes after boiling.
Add all the spices, garlic passed through a press and cook for another 10 minutes.
Put the prepared hot gooseberry sauce in sterilized jars and roll up the lids.
Turn the jars upside down and let cool to room temperature.
Store the gooseberry sauce in a dark, not warm place.

Gooseberry sauce for meat

Ingredients:
- gooseberries - 200g
- potato flour - 2 tsp.
- sugar - 2-3 tbsp. l.
- fruit wine - 50g

Preparation:
Wash the gooseberries, pour a small amount of boiling water, boil, wipe, add potato flour(diluted in 3 tablespoons of water), sugar and wine, boil. You can add yolk to the chilled sauce.

Gooseberry sauce for sweet dishes

Ingredients:
- gooseberries - 2 cups
- apple juice - 3/4 cup
- sugar, lemon zest, almonds, raisins - to taste

Preparation:
Sort the gooseberries, remove the stalks, rinse, drain and boil in apple juice, then adding sugar, zest. Cover and simmer until soft. Remove from heat, beat and serve chilled with sweet dishes or apple pie(or pudding). You can add chopped almonds or raisins to taste.

Gooseberry chutney

Ingredients:
- gooseberries - 1.5kg
— onion- 0.5kg
- sugar - 0.5 kg
- ginger - 50g
- hot red pepper - 1/4 tsp.
- garlic - 1 head
- 3% vinegar - 1 l
- water - 2 glasses

Preparation:
Rinse gooseberries (preferably large green, the most sour) several times, carefully cut antennae and pedicels. Finely dice the onion. Mix all components, pour vinegar and cook over very low heat for 2.5 hours until a smooth, creamy mass is formed. For this type of chutney, you can also use unripe Antonov apples, having previously peeled them from skin, seeds and core (only the pure mass of berries and fruits is weighed after they have been peeled).

Pickled gooseberries

Ingredients:
For 0.5 kg of berries: 0.5 l of water, 1 tbsp. spoonful of salt, sugar and 9% vinegar, bay leaf, a couple of black peppercorns and 1 allspice pea, 2 cloves, a little cinnamon, if there is cardamom, cumin seeds or cilantro in a little bit.

Preparation:
1. Unripe, still green, gooseberry berries are cleaned of stalks and sepals, washed, and allowed to drain.
2. Chop each berry with a fork.
3. Blanch the berries in boiling water in a colander.
4. Remove the colander, let the water drain, put the berries in the prepared jars and immediately pour over the boiling syrup.
5. To prepare the syrup, put all the spices, salt and sugar in a saucepan with water, boil for 5-6 minutes, remove from heat, pour in vinegar, stir and pour in the berries.
6. Roll up, turn on the lid and cool under the covers.
Store at room temperature... In the same way, you can pickle black currants, physalis, mushrooms, beets, carrots, tomatoes, peppers, cucumbers. Such marinades are used in small quantities as spicy additions to side dishes for main courses or for snacks. Excellent, by the way, a snack with vodka!

Note: for those who love more hot spices, you can increase the dose of vinegar to 3-6 tablespoons of vinegar and, accordingly, you need to take the same amount of sugar, still leaving only one spoonful of salt.

Assorted pickled berries

Ingredients:
- Gooseberry - 1.7 kg
- cherry - 1.7 kg
- black currant - 1.8 kg.
For the marinade:
- water - 4.5 l
- vinegar 9% - 200 ml
- salt - 75 g
- sugar - 125 g, bay leaf (or black currant leaves) -2-5 pcs.
- vegetable oil - 200 ml.

Cooking instructions:
The berries are washed, the stalks are removed and placed in a jar. Pour the prepared marinade over and seal tightly.
To prevent mold from forming on the surface of the marinade, pour a thin layer of vegetable oil. Store the pickled berries in a cool room.

Pickled gooseberries

Ingredients:
- water - 1 l
- salt - 4 tsp

Preparation:
The gooseberries are washed, the stalks are removed and placed in a bowl with a wide neck. Prepare brine (dissolve salt in water and bring to a boil), cool it. Then gooseberries are poured with cold brine, covered with a napkin and pressed down with oppression. Place the dishes with gooseberries in a cold place. After 1.5-2 months, the gooseberry is ready to eat.

Gooseberry with dill and garlic

Ingredients:
- gooseberries - 500g
- dill - 250g
- garlic - 250g.

Preparation:
Pass the sour gooseberries through a meat grinder along with dill and garlic. Fold in a jar and put in a cold place. Use as a seasoning for meat dishes, adding granulated sugar to taste.

Gooseberry compote

Ingredients:
A liter jar will require only 03 cups of berries and 025 cups of sugar, and those who do not like sugar can limit themselves to 1 tbsp. spoon with a small slide.

Preparation:
1. Remove the berries from the stalks and sepals, wash, blanch and put in a sterile jar.
2. Pour boiling sugar syrup (for 0.75 l of water 0.25 cups of sugar).
3. Immediately roll up, turn onto the lid and cool under a blanket.
Store at room temperature.

Gooseberry kvass

Ingredients:
- water - 10 l
- gooseberries - 2kg
- honey - 1 glass
- yeast - 20-30g.

Preparation:
The process of making gooseberry kvass is quite complicated, and therefore such kvass was rarely prepared, mainly for those who were sick and recovering for a long time.
Wash the collected berries thoroughly, keep in baskets and boxes for 1-2 days, add water and bring to a boil. After that, crush the berries in a tub or trough using a wooden pestle. Pour in water, strain and use to prepare kvass with the addition of honey and yeast.

Gooseberry liqueur

Ingredients:
Gooseberries 4 cups
Sugar 4 cups
Vodka 4 glasses (+/- depending on the desired strength)
Water (depending on the desired strength)

Preparation:
Pour the specified amount of gooseberries into a large (3 liters) jar. Pour 4 glasses of sugar there. Vodka comes in the third line. The amount of the last two ingredients is actually arbitrary. Add at your own discretion, but not less than a glass.

We close the jars with lids and keep them securely sheltered from the sun for six months. Just don't forget about your liqueur, and check it out. The sediment collected at the bottom will become a signal of readiness. We strain the fermented liquid, separating it from the berries. We pour the resulting drink with the aroma and taste of gooseberry into sterilized bottles. We close the bottles, add them to our stocks. (For a different volume, you can increase the ingredients after the first preparation - during the cooking process you will understand the rate)

Gooseberry berry vinegar

Gooseberries are most suitable for its preparation, but you can also use white or red currants, cherries and, generally speaking, any berries.

1. Half-fill a liter container with unwashed gooseberries removed from the bush.
2. Add 3-4 tbsp. tablespoons of sugar, pour 0.5 liters of cold water, plug with a cotton swab or tie with a clean rag.
3. Put on fermentation in a warm place (with a temperature not lower than 20-22 ° С).
4. After 3 months, strain through a sieve, bottle, cork and store in the refrigerator.

And of course, how can you go without jam?

Gooseberry jam stands somewhat apart in the general row of homemade jams, especially on the tables of citizens of large cities, he is a rather rare guest, it is very pleasant for them to surprise guests who come to you, they treat him as something very exotic.

But in ancient times, gooseberry jam was a regular at winter tea parties in our homes. There are literally legends about the benefits of the fruits themselves, gerontologists claim that the active use of gooseberries significantly prolongs life and rejuvenates the body. The high content of vitamin C, P - active substances, iron, carotene - in gooseberry fruits, contains even such a rare vitamin B9, the amount of which in fruits increases as their ripeness increases.

In all the proposed methods of cooking gooseberry jam, the maximum amount of vitamins is preserved, often gooseberry jam is cooked with the addition of other berries. A special delicacy is gooseberry jam with almond pits inside each berry; for obvious reasons, you cannot make a lot of such jam, but you can still make a small batch. (Below is the recipe for Moldavian jam)

Whole berries from jam, can be used to decorate cakes, as well as complete ingredients in fruit salads. An interesting feature gooseberry jam is that it is extremely diverse in appearance, depending both on the methods of making the jam and on the varieties of fruits used, as well as on the degree of their ripeness.

But it should be noted that making gooseberry jam is quite time consuming, an event that, of course, is worth it, you just need to adjust your plans. So,

Gooseberry jam - cooking utensils

To make gooseberry jam, you should take peeled with soda enameled pans- the enamel will not interact with the berries during the cooking process.

Glass jars in which the jam will be rolled should also be cleaned with soda, and then boiled. Such jam should be covered with tin lids.

Gooseberry jam "Tsarskoe"

Ingredients:
400 g of gooseberries, vodka or alcohol, 800 g of sugar, 1 glass of water, cherry leaves

Preparation:
Remove unripe gooseberries from seeds, rinse with water and add alcohol for 50-60 minutes. Then discard in a colander. In a separate saucepan, boil the cherry leaves 2-3 times, rinse the gooseberries with this water, then rinse them with cold water. Boil sugar and water, add gooseberries to this syrup, boil 3-4 times, each time you need to remove the jam from the heat for a couple of minutes. Then cook the jam over low heat until tender.

Gooseberry jam

Ingredients:
- 1 kg of berries,
- 1 kg of sugar,
- 1 glass of water
- 0.25 tsp vanillin

Preparation:
1. Peel the berries from sepals, chop and put in a cold place for 4-6 hours.
2. Boil the syrup, dip the cold berries in the hot syrup and shake them to submerge at the same time.
3. Remove from heat and cool completely.
4. Drain the cold syrup, put on fire and bring to a boil again.
5. Re-immerse the berries in the syrup, bring to a boil and cool completely.
6. Carefully remove the berries one at a time, heat the syrup again, immerse the berries in it. Bring to a boil and cook for 30-35 minutes.
7. Add vanillin or vanilla sugar to the finished jam.
Distribute cold in jars. Store in a cool place.

Classic gooseberry jam

This recipe fragrant jam gooseberry is quite troublesome. But the jam turns out to be thick and very tasty.

To prepare it, you will need 1.5 kilograms of sugar for every kilogram of fresh berries.

1. Add water to the pot and add about 10 pieces fresh leaves cherries and boil them for 5 minutes - this will allow the gooseberries to retain their green color.
2. Then the leaves are removed, and the resulting broth is used for cooking sugar syrup 40 percent concentration. That is, half a kilogram of sugar is added to 700 milliliters of water and the broth is boiled until it is completely dissolved.
3. In the filtered syrup, the temperature of which should be approximately 80 ° C, it is necessary to place the peeled and washed berries. In this form, they must be left to stand for 5 hours.
4. Directly the process of cooking gooseberry jam takes place in four steps - after each cooking, it is necessary to let the jam brew for at least 5 hours. Before each cooking, the berries should be removed from the syrup and added about a quarter of a kilogram of sugar (the sugar remaining after preparing the syrup must be divided into 4 parts). After adding sugar, the syrup needs to be boiled for 10 minutes, then put the berries in the syrup and kept on fire for about 5 hours.
5. During the very last, fourth cooking, the jam should be boiled until tender. And at the end, add vanillin to the gooseberry jam at the rate of 50 milligrams of vanillin per kilogram of jam. 6. Ready jam, still in a boiling state, must be packaged in dry hot jars and hermetically sealed. Then you need to turn the jars upside down and cool.

Gooseberry jam with raspberries

Ingredients:
700 grams of gooseberries and 300 grams of raspberries, 1.5 cups of water and 1.25 kilograms of sugar.
Gooseberry jam is prepared as follows:

Preparation:
1. It is necessary to make sugar syrup using all the sugar in one and a half glasses of water.
2. Gooseberries and raspberries should be dipped directly into the boiling syrup. You need to cook them in one go.
3. Pour the finished jam into pre-sterilized jars and roll up the lids.

Gooseberry jam with walnuts (Moldavian)

In particular, about one and a half kilograms of sugar, one and a half glasses of water and about 100 walnut kernels should be used per kilogram of gooseberries.

Preparation:
1. Large and hard gooseberries must be washed, remove the seeds with a hairpin through the side cut. Sugar syrup should be prepared in parallel.
2. Walnut kernels should be lightly fried in a pan and then chopped finely. It is with these nuts that you need to carefully stuff the gooseberry berries.
3. The resulting stuffed gooseberries should be poured with hot sugar syrup. Then bring it all to a boil. And then, for 8-10 hours, put in a cold place.
4. Then the jam must be put on the fire again and cooked until tender.

Gooseberry jam with oranges

To prepare for each kilogram of gooseberries, you will need a kilogram of sugar, as well as 1 orange.

Preparation:
1. Washed gooseberries and peeled orange must be passed through a meat grinder (you can also use a juicer).
2. Add sugar to the resulting mass, then heat a little, but do not allow the boiling process, just to dissolve the sugar.
3. The resulting jam can be closed - it remains only to put it in prepared jars.

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Gooseberry jam - useful tips experienced chefs

To preserve the bottle color of the berries in the jam, when preparing the sugar syrup, add 10 pieces of fresh cherry leaves to cold water. Boil them for 5 minutes and remove. And then add the berries themselves. Such a simple technique will allow you to remain green jam.

Foreword

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.

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 crumpled, 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 designed 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.

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 the already frozen berries are removed from the freezer, laid out 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 freeze... 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.

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 one separately. Then we put spices on the bottom of the jar. Put the gooseberries on top, shaking the container slightly, so that later 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 pickled 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.

To make gooseberry compote for the winter, you can use the following simple recipe... We take for a 3-liter jar:

  • 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 up the gooseberry compote for the winter.

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 boiling, the juice will more easily 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.