Not many people know that the gooseberry became known as the gooseberry relatively recently, but in ancient Russia this berry had a different name - bersen. That is why there are a lot of Bersenyevs in our country, and the Kryzhovnikovs - once or twice, and obchetsya. An interesting berry, “northern grapes”, gooseberries contain quite a lot of vitamins and minerals, including potassium and vitamin C. Therefore, we will harvest gooseberries for the winter.
In order for the gooseberry jam or compote to be not only delicious, but also beautiful, the berries must be removed from the stalks and tails. This work is painstaking, someone pinches them with their fingers, and it is easier for someone to cut off all the excess with scissors, and this will be done.
Gooseberries can be green, red and even black, but when cooking jam, even the greenest berries darken. In the old cookbooks you can find an incredibly complex and difficult recipe for emerald "Royal" gooseberry jam, when the berries retain not only their shape, but also color. We offer you to prepare gooseberries for the winter with our simple and quite affordable recipes.
1 kg gooseberry,
1.3 kg of sugar
2 stack water,
6-8 cherry leaves.
Boil water with leaves of cherry for 10 minutes. Pour the peeled and thoroughly washed gooseberry berries with this broth and leave overnight. In the morning, prepare syrup from water and sugar, and when it boils, put the berries in it. Boil this jam in three steps, each time bringing to a boil and removing from the heat for a while. Arrange the jam in clean, pre-sterilized jars and roll up the lids. When the banks are cool, store them in a dark, cool place.
Gooseberry jam with raspberries
1 kg gooseberry,
500-600 g of raspberry,
1.5-1.7 kg of sugar
2-2.5 stacks water.
First prepare the berries. At the gooseberry, cut off the tails from two sides, carefully wash and chop each berry in several places with a toothpick. But to wash the raspberries is undesirable, it is enough just to sort it out, clean it from debris, remove the spoiled fruit. Prepare syrup from water and sugar. To do this, bring the water to a boil, add sugar and, while stirring, dissolve it completely. Let the syrup boil for a couple of minutes, and then place the berry mass in it. Cook jam in one meal until cooked (30-40 minutes). Distribute the finished product in clean and dry sterilized jars and roll up the lids. Wait until the banks cool down, and transfer them to your cherished bins.
Gooseberry jam with oranges for the winter
3 kg gooseberry,
1.5 kg of sugar
3 leaves of mint (not fundamentally, you can do without them).
Wash gooseberries and oranges thoroughly. At the gooseberry cut tails, remove ossicles from the bones. Twice mince gooseberries and oranges along with the peel. Put the resulting fruit and berry mass in a container for boiling jam, add sugar and put on a small fire. Bring the jam to a boil, be sure to remove the 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 in prepared jars, pre-washed and sterilized. Cover the jars with lids and after complete cooling, remove to a cool place.
3 kg gooseberry,
1.6 kg of sugar.
Take the berries, remove the tails and wash thoroughly. Throw in a colander to glass the water. Then put the berries in the pan, then cover with a small amount of water and cook until the berries are soft. After that, wipe them through a sieve, add sugar, bring to a boil and cook for 5-10 minutes. Spread hot jam in sterilized jars, roll upside down, wrap and leave to cool completely, and then store in a dark, cool place for storage.
1 kg gooseberry,
500 g sugar
¼ tsp ground nutmeg,
1 tsp cinnamon,
2-3 small pieces of ginger.
For jelly, pick out large ripe berries of the gooseberry, clean them from the tails, rinse with cold water and drain in a colander. Skip the berries through a meat grinder, add sugar and cook for 20-25 minutes until cooked. 5 minutes before the end of cooking add spices. Add or not cloves and ginger - you decide, this is an amateur, nutmeg and cinnamon is enough to give the jelly a delicate, exquisite taste and aroma. Bring jelly to boil and remove from heat. Lay out the finished delicacy in clean sterilized jars, cover with plastic covers. Allow banks to cool and clean in a cold place.
Compote from gooseberry and black currant
Ingredients (3 l jar):
700 g gooseberry
1 stack black currant,
400 g of sugar
2 liters of water.
Wash the berries, free the gooseberries from the tails, remove the currants from the twigs. In the hot sterilized jar place the prepared berries, cover with boiling water, cover the jars with clean boiled lids. Leave the jars in this form for 5-10 minutes. Then pour the water into the pan, add sugar and let the water boil until sugar is completely dissolved in it. Fill the berries with ready boiling syrup and roll up the jars with sterilized lids. And now attention! Banks with compote lay on its side (for further self-sterilization of compote), wrap it warmer, put towels between the banks so that they will not knock on each other in any way. Let them cool, and in the meantime you will release the shelf in your cellar for a delicious, fragrant and healthy compote.
Compote of gooseberry, cherry and raspberry
800 g of gooseberry,
1 stack cherries
1 stack raspberries,
700 g sugar
1 liter of water.
Thoroughly wash the gooseberries and cherries (do not remove the bones), sort out the raspberries and do not wash them so that they do not absorb excess moisture and turn into a mess in the washing process. Place the berries in sterilized jars and cover with syrup made from water and sugar. Place the filled cans in a deep container with warm water, cover with lids and sterilize: 2 liters cans - 20 minutes, and 3 liters cans - 25-30 minutes. At the end of the process, roll up the jars with the lids that have been pre-boiled, turn them upside down and leave to cool completely.
Collect gooseberries, of course, the occupation is not the most pleasant. All the fault of the spines that leave scratches. But you also forget the thorns and the harvesting process itself, when the gooseberry harvested by you for the winter in the form of jam, jam or jelly comes in the same way on a cold evening when you sit in a cozy chair with a cup of fragrant hot tea.