Gooseberry is a very unusual berry, remarkable not only for its external resemblance to watermelon, but also for its special taste. How to keep this taste and enjoy berries in cold winter evenings? Read the article and find out.
Gooseberry and kiwi jam
To prepare this unusual jam, you will need: 1 kg of gooseberries, 1 kg of kiwi, 8 cups of sugar, 4-5 tbsp. lemon juice.
Wash and peel the kiwi, cut into small pieces. Wash the gooseberries, dry them and grind in a blender to a puree state. Place the kiwi slices and gooseberry pulp in a saucepan or basin, add 8 cups of sugar and heat over low heat. After the mixture boils, cook for another 5-10 minutes and remove from heat. Let the jam cool completely, and then put it back on the fire and cook for another 5 minutes. Then cool the jam again and pour into jars.
Gooseberry jam "Royal"
To prepare such a jam, you will need: 1 kg of gooseberries, 100 g of cherry leaves, 1 kg of sugar, 50 ml of vodka, 1 tsp. citric acid, 1/2 tsp. vanilla.
Wash the gooseberries thoroughly, cut off the tails, cut each berry in half and remove the seeds. Put the resulting halves in a large bowl, cover with cold water and leave in a cool place for 5-6 hours. At this time, place cherry leaves in a saucepan, pour 5 cups of water over them, add citric acid, bring to a boil and cook for 5-10 minutes. Then add sugar to the cherry broth and cook until the sugar dissolves. Once the syrup boils, add vanilla and vodka. Pour the berries into the boiling syrup, after draining cold water from them and boil for 25 minutes. Pour hot jam into jars.
Pickled gooseberries
To prepare such a wonderful snack, you will need: 1-1.5 kg of gooseberries (depending on the size of the berries), 400 g of sugar, cinnamon stick, 100 ml of vinegar, 5-6 peas of allspice, the same amount of cloves, 1/2 liter of water .
Pour water into a saucepan, add sugar, pepper, cloves and cinnamon. The marinade is prepared for 30 minutes. Then let it cool and add vinegar. Pierce ripe gooseberries with a toothpick and put them in pre-sterilized jars. Pour marinade over them and cover with lids.
Gooseberry jam with walnuts
To prepare this unusual jam, you will need: 1 kg of gooseberries, 500 g of walnuts, 2 kg of sugar, 1 liter of water, star anise.
Wash the berries and remove the tails and seeds with pulp. Then comes the most painstaking part of the cooking process: stuffing each berry with a walnut.
Pour water into a saucepan, add sugar and cook over low heat until it is completely dissolved. Pour the resulting syrup over the berries and let them soak for 8 hours. After the gooseberries with syrup, put on low heat, throw in the star anise and cook until it boils. Then remove the jam from the heat, remove the star anise and, as soon as it cools down a bit, put it in jars. Store in a cool place.
Gooseberry jam with vanilla
To prepare such a jam, you will need: 1 kg of gooseberries, 500 ml of apple juice, 1 kg of sugar, vanilla pod.
Wash the berries and remove the stems. Put the gooseberries in a saucepan, pour apple juice and cook for 15 minutes. Then remove from heat and cool slightly, add sugar and wait until it dissolves into warm jam on its own. Then cook on low heat for another 30 minutes after boiling. 10 minutes before the end of cooking, add the vanilla pod, after removing the seeds from it. Let the jam cool and pour into pre-sterilized jars.
Gooseberry wine
You can make this wonderful wine from: 2 kg of gooseberries, 2 kg of sugar, 1.5 liters of water.
Carefully sort the berries, put them in a saucepan and mash. Then transfer the resulting mass into a bottle or jar. Sprinkle sugar on top and pour warm water. Cover with gauze on top and leave to infuse for a week. After the gauze, remove and close the jar with a lid. Cut a small hole in the lid into which you want to insert the rubber tube. Place the other end in a jar of water. As soon as the bubbles cease to stand out from the tube, strain the wine through cheesecloth, pour into a bottle and place in a cool, shaded place for 10 days. Then strain again, without touching the sediment formed at the bottom. Now the wine can be sent for storage.
Gooseberry compote
To prepare compote you will need: 1 glass of gooseberries, 1 liter of water, 50 g of sugar.
Wash the berries well, inspect them. Boil water and add sugar to it. Gently prick the gooseberries with a toothpick so that the berries do not burst. Dip them in a saucepan with syrup, cook for 10 minutes. Then cool the compote and pour into sterilized jars.
gooseberry jelly
To prepare this sweet and sour jelly, take: 1 kg of gooseberries, 1 kg of sugar, 500 ml of water.
Wash the gooseberries thoroughly, remove the tails, put in a saucepan and cover with water. After boiling, boil the berries for 15 minutes. Then add sugar and cook for 15-20 minutes over low heat, avoiding a violent boil. Sterilize the jars in advance and keep them warm so that 5 minutes after the end of cooking, pour the finished jelly into them hot.
Gooseberry and cherry juice
To prepare this original drink, you will need: 1 cup gooseberries, 1 cup cherries, 1 liter of water, 1/3 cup sugar.
Wash the berries thoroughly, remove the pits from the cherries, and remove the tails from the gooseberries. Extract the juice using a juicer. Pour it into a bowl with hot water and boil for 3 minutes. Then add sugar and stir until it dissolves. Cool the finished fruit drink and pour into pre-sterilized jars.
A ripe gooseberry hangs on the bushes and requires our attention.
Many gooseberries underestimate and consider it almost a junk berry. But in vain. It is not for nothing that it is called the northern grape. He, of course, is inferior to the latter in taste, but by no means inferior to him in vitamin composition. It's just a storehouse of all kinds of vitamins. In addition, gooseberries have pronounced choleretic and diuretic properties. It is used for pain and pain in the stomach, for diarrhea and constipation, as it normalizes activity. gastrointestinal tract. Gooseberries are also useful for tuberculosis and after serious illnesses.
If you are tired of waging regular war with powdery mildew, constantly overcoming your gooseberries, then get varieties that are not subject to this misfortune, namely, a simple and small, but very reliable and tasty Houghton variety or black varieties Negus, African and others. From the latter, you can cook excellent jam, prepare compotes or make first-class wine. Gooseberries are useful to everyone, and there are no contraindications to its use.
Gooseberry compote
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 of gooseberry compote
1. Release the berries from the stalks and sepals, wash, blanch and put in a sterile jar.
2. Pour boiling sugar syrup (0.75 liters of water 0.25 cups of sugar).
3. Immediately roll up, turn on the lid and cool under the covers.
Store at room temperature.
No Waste Gooseberry Jelly
For 1 kg of berries, 1.3 kg of sugar is required.
Making gooseberry jelly
1. Rinse the berries, blanch and, without removing the stalks and sepals, pass through a juicer.
2. Add sugar and stir until completely dissolved.
3. Arrange in jars, cover with lids. Keep refrigerated.
Pour the cake remaining after squeezing the juice with cold water and bring to a boil.
Pour the syrup through a sieve into another pan, add sugar to taste and boil for 2-3 minutes. Remove from fire. Get a great drink
If you like jelly, then dilute it in a glass of cold boiled water 1 st. a spoonful of starch and pour into a boiling drink, stir quickly and immediately remove from heat.
Pickled gooseberries
Ingredients:
For 0.5 kg of berries: 0.5 l of water, 1 tbsp. a 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 or cilantro seeds a little bit.
Cooking
1. Unripe, still green gooseberries, peel the stalks and sepals, wash, let the water drain.
2. Prick 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 prepared jars and immediately pour boiling syrup over.
5. To prepare the syrup, put all the spices, salt and sugar into a saucepan with water, boil for 5-6 minutes, remove from heat, pour in the vinegar, stir and pour over 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 blackcurrants, physalis, mushrooms, beets, carrots, tomatoes, peppers, cucumbers. Such marinades are used in small quantities as savory additions to side dishes for second courses or for snacks. Excellent, by the way, an appetizer with vodka!
Note: for those who like spicier seasonings, 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 spoon of salt.
Berry gooseberry 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. spoons of sugar, pour 0.5 l cold water, plug with a cotton swab or tie with a clean cloth.
3. Put on fermentation in a warm place (with a temperature not lower than 20-22 ° C).
4. After 3 months, strain through a sieve, bottle, cork and store in the refrigerator.
Gooseberry jam varieties Houghton, black negro, blackcurrant
When cooking such a jam, no additives are required, but the secret of success is that it must be cooked like a "five minute", otherwise the berries will become tough.
Gooseberry jam. Recipe
Ingredients:
1 kg of berries
1 kg of sugar
1 glass of water
0.25 teaspoons of vanillin.
Cooking
1. Peel the berries from the sepals, chop and put in a cold place for 4-6 hours.
2. Boil the syrup, dip cold berries into the hot syrup and shake so that they sink 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. Return the berries to the syrup, bring to a boil and cool completely.
6. Carefully remove the berries one by one, 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.
Arrange cold in jars. Store in a cool place.
Gooseberry wine is made in the same way as dessert or fortified wine. black currant wine so we won't dwell on it.
It is a pity that the gooseberry, which was first grown in England under King Henry VIII, is so rarely planted in our gardens, because its fruits can be used in a variety of recipes, because they are very tasty. Early gooseberries have firm, green berries that are high in pectin, making them ideal for canning and making excellent pie fillings and desserts. Not everyone knows that you can cook the same dishes from gooseberries as from rhubarb. In most recipes, rhubarb can be replaced with berries - in both cases, you will have to put more sugar. These sour berries will make a wonderful sauce that will remove the excess fat content of mackerel, pork, goose and other fatty meats.
Larger, later "dessert" gooseberry varieties can also be grown, which often have white, yellow, or pinkish-reddish berries. Gooseberries are sweeter in taste and can be eaten without cooking when they are fully ripe.
Gooseberry storage
Green gooseberries, picked directly from the bush, can be stored in the refrigerator in a bag with holes for ventilation for about 2 weeks. To freeze, remove the stalk and sepals, wash, dry and store the gooseberries in a bag. Or open freeze first, and then put in a bag. Can be frozen as a puree.
When is cooking not required? Ripe, round, yellow and red dessert gooseberries (no hairs on them) can be eaten raw. Add them to a fruit salad or eat them as a snack dipped in sugar.
What can be made from gooseberries
Remove, pinching off, small stalks and sepals. Rinse under cold running water. Fine hairs that cover the berries of some varieties will not be visible after cooking. Few people know what can be made from gooseberries not only tasty amber jam but also other desserts.
Boiled gooseberries.
What to do with gooseberries - eat fresh berries or prepare a delicious dessert, you decide for yourself. The easiest way to cook it is to boil it.
Simmer in a saucepan, putting for every 100 g of fruit 10 g of sugar for sweet dessert varieties and 25 g of sugar of the same quality for very sour varieties (if not sure, first put the minimum amount for testing), and pour over 2 tbsp. tablespoons of water for every 100 g. Simmer for 5-6 minutes until the gooseberries begin to burst and become soft.
Instead of water, sweet white wine (such as muscatel) or elderflower wine can be used.
Gooseberry puree.
Boil the berries, then pass through a blender or mash thoroughly. To make the puree homogeneous, rub it through a sieve and discard the peel remaining in the sieve. Taste the gooseberry puree and add sugar if needed. You can also add cordial (sweet drink) from elder flowers.
Biscuit pudding with gooseberries.
For 4 servings
- 75 g brown sugar
- 500 g gooseberries
- 125 g butter
- 125 g powdered sugar
- 2 eggs
- 125 g flour
Butter a 20 cm cake tin and line the bottom with greased parchment paper. Sprinkle the brown sugar in an even layer and add the gooseberries.
Beat softened butter and icing sugar until fluffy. Add beaten eggs and flour. Spread the dough over the gooseberries and bake at 180°C for 45 minutes until the pie has risen and browned. Let cool and flip over so the gooseberries are on top of the pudding.
EMERALD GOSEBERRY JAM
Gooseberries for jam should be taken not quite ripe, if possible the same size. To clear the berries from seeds, for which cut the barrel of each berry with a hairpin and get the grains. Then take a full handful of freshly picked cherry leaves, pour cold water over it. Boil and pour the gooseberries with the boiling solution along with the leaves. Let cool. Place in the refrigerator overnight. In the morning, drain the resulting juice, add granulated sugar and bring to a boil. Put the berries taken out of the broth into the resulting syrup and boil for about 15 minutes (no longer) until the berries become transparent green. After a night out in the cold, they looked unattractive. 2-3 minutes before the end of cooking, add about a dozen fresh washed cherry leaves (they will already remain in the jam), bring to a boil again, and the emerald jam is ready.
For 5 cups of berries: for syrup - 7 cups of sugar, 2 cups of the resulting juice.
GOSEBERRY JAM
They take unripe fruits collected a few days before the onset of consumer maturity. Divide the sugar intended for jam into two halves. One of them is used for making syrup, the second is divided into three equal parts, which will be added to the jam during cooking. Remove the stalks, wash and chop the berries. If the berries are large, you can clean them from the seeds with a hairpin, carefully cutting the top of each berry. Pour the berries with hot syrup, in which they should be 4-6 hours. After aging in syrup, separate the berries in a colander, add 1/3 of the remaining amount of sugar to the syrup, bring the syrup to a boil and boil for 7-8 minutes over low heat, then pour the berries again for 5-6 hours. Repeat this operation two more times, each time adding to the syrup granulated sugar. Finally cook the jam during the fourth cooking, at the end of which it is recommended to add a little vanillin. To preserve the natural color of the fruit, the finished jam must be quickly cooled by placing the basin in cold water or in a cold room.
For 1 kg of berries - 1.5 kg of sugar, 2 cups of water.
GOSEBERRY JAM WITH LEMON JUICE
Boil water in a saucepan and at the same moment, removing the saucepan from the heat, pour the green gooseberries peeled from seeds into it, immersing the one that will float up with a spoon. When the gooseberry turns slightly white, immediately throw it on a sieve and pour 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, put the gooseberries on a sieve so that the water is glass. Prepare a syrup from half of the prescribed sugar, pour the berries into the boiling syrup, boil, set aside, sprinkle on top with a quarter of the remaining sugar and boil again. When the berries rise, remove the bowl from the heat. Repeat four times until all the prescribed sugar is gone. Pour sugar carefully, away from the edges of the basin, so that it does not burn and thus spoil the color of the syrup. After sprinkling the berries with sugar for the last time, pour them evenly with lemon juice and cook the jam over the lightest fire, removing the foam from above and not stirring the berries with a spoon, but only shaking it.
For 400 g of berries - 800 g of sugar, one and a half glasses of water, juice from two lemons.
GOOSEBERRY COMPOTE
For compote, select slightly unripe fruits (2-3 days before the onset of removable maturity). After sorting, removing the stalks and washing in cold water, chop the berries and blanch for 2 minutes in boiling water, acidified citric acid(1 g of acid per 1 liter of water). After blanching, soak the berries for 2-3 minutes in cold water, then place in jars and pour over hot sugar syrup. Sterilize half-liter jars in boiling water for 15 minutes, then roll up.
For syrup: for 1 liter of water - 1.5 kg of sugar.
GOOSEBERRY MARMELADE
Put hard, unripe berries in a saucepan, add a few tablespoons of water and boil under the lid. Grind the mass thoroughly and pass through a sieve. Boil the resulting puree over low heat, stirring, until half of the original mass. Then add sugar in portions and, stirring, cook over low heat until cooked (the mass should weigh 1 kg). Put the finished marmalade into an enamel mold moistened with water. Cut the frozen mass into pieces and sprinkle with sugar. Store in a cool dry place.
For 1 kg of gooseberries - 550 g of sugar.
GOOSEBERRY JELLY
Rinse unripe berries, place in an enamel bowl and cook until softened. Strain the broth and let stand. Carefully drain the juice, measure the amount and boil to half the size, removing the foam. Then add sugar and cook until done. Willingness to determine, like jam. Pour the finished jelly into jars and roll up.
For 1 liter of gooseberry juice - 700 g of sugar.
GOOSEBERRY BLANK
Mash pre-washed ripe gooseberries in an enamel bowl with a wooden spoon, pour hot water, put on fire and, stirring constantly, heat (not boiling) for 30 minutes. Then, while it has not cooled down, squeeze the juice. Juice can be used immediately or poured into jars, sterilized and rolled up. The remaining mass, adding sugar to taste (you can also without sugar), heat it up again almost to a boil, immediately transfer it to jars, roll it up, turn it upside down and let it cool. Such gooseberries are an excellent filling for pies. It makes delicious jelly and compotes.
For 1 kg of berries - 1/4 cup of water.
GOSEBERRY NATURAL
Peel the berries from the stalks, remove the wrinkled and unripe ones, rinse in cold water, dip in hot water(90-95°C) for 3-5 minutes for blanching. Then dip in cold water for 1-2 minutes and let it drain. Place the berries tightly in prepared jars and pour boiling water over them. Close the jars with boiled lids and sterilize half-liter - 8-9 minutes, liter - 10-12 minutes, then cork and cool.
GOOSEBERRY FAIRLY SALTED
Rinse unripe berries, pour brine with spices and soak for 3-5 days. Then drain the brine and boil for 10-15 minutes. Pour boiling brine over berries and seal. Packaging must be done in jars with a capacity of at least three liters for additional self-sterilization with residual heat. Preservation is provided by the lactic acid formed in the brine.
Brine: for 1 liter of water - 50 g of salt. Spices as in canning cucumbers.
GOOSEBERRY PICKLED IN RED CURRANT JUICE
Ripe strong gooseberries of any variety are pricked with a pointed match, filled with jars to the shoulders and poured with cold marinade. Cover filled jars of any capacity with lids, put in a pasteurizer with cold water, boil for 3 minutes, roll up.
Filling: 600 ml of red currant juice, 400 g of sugar, 5-6 peas of allspice, 5-6 cloves, a small piece of cinnamon.
Gooseberry jam is amazingly tasty with a special sourness that gives it an unusual taste.
The article gives recipes for making jam for the winter in different ways.
Unripe gooseberry jam
1-2 kg of sugar, 1 kg of gooseberries, 400 ml of water.
Rinse unripe gooseberries in cold water, shake several times and put in a cold place for 5-6 hours. If possible, it is advisable to keep the berries on ice. Prepare the syrup in the usual way, put gooseberries in it, put on moderate heat, cook until tender.
Gooseberry jam
1 kg of gooseberries, 1.5 kg of sugar, 100 ml of water.
Peel the berries from impurities, remove the stalks and dry corollas, then pierce each berry, preferably in several places. Place the berries in cold water for 20-30 minutes. Pour the berries prepared in this way with hot syrup and cook until tender over moderate heat.
Gooseberry jam with nuts "Royal"
1.3–1.5 kg of sugar per 1 kg of gooseberries, 300 ml of water, walnuts.
Chop small or medium berries and pour hot sugar syrup over them. Grind the walnut kernels with a knife and add to the jam, bring to a boil, remove from heat and put in a cold place for 8-10 hours, then cook until tender.
Jam "Fragrant" from gooseberries
1.5 kg of sugar, 1 kg of gooseberries, 200-400 ml of water, vanillin on the tip of a knife.
Select unripe gooseberries. It is desirable that the sizes of the berries are approximately the same. If they are small, you can cook them whole. If large, you need to remove the grains. Pour prepared berries with cold water and soak for at least 6-8 hours. Drain the water, make syrup from it.
In a ready-made, boiled syrup, lower the gooseberries, leave to cool completely. Boil gooseberries in 3 doses at intervals. Boil twice for 2-3 minutes, then cool and leave for 6-8 hours to stand. For the last, third time, boil the jam for at least 40 minutes. At the very end of cooking, add vanilla. This will give the jam a special flavor.
Jam "Emerald" from gooseberries
1.4 kg of sugar, 1 kg of gooseberries, 600 ml of water, cherry leaves.
Prepare a decoction of cherry leaves. To do this, pour 100 g of fresh, healthy, thoroughly washed cherry leaves with water, bring to a boil and strain.
Prepared large and medium gooseberries pour cherry broth and put in a cold place for 10-12 hours. Drain the juice and prepare sugar syrup on it. Pour the berries with hot syrup and cook for 15 minutes. 2-3 minutes before the end of cooking, put 10 pcs. fresh cherry leaves. Ready jam immediately put into sterilized jars and close with tin lids.
Jam "Royal" from gooseberries
1.5 kg of sugar, 1 kg of gooseberries, 400 ml of water.
Carefully sort out the berries, select unripe, green, smooth. Carefully remove stems, rinse well in plenty of water. On each berry, make a small incision through which to remove the seeds. After that, wash the gooseberries again, put them in the appropriate bowl. Pour cold water for 5-6 hours. Cherry leaves give a special aroma and color to the jam, which can be used to cover each layer of berries.
Put the gooseberries soaked in water in a colander, sieve or dry them, spread them on a clean napkin, then dip them into boiling syrup. Soak the berries in syrup for about 3-4 hours before starting to boil. The peculiarity of this jam is that it is cooked in 2-3 doses for 5-7 minutes each. After each cooking, the jam must be cooled as quickly as possible, in no case should it be covered.
Pureed gooseberry jam
1.5 kg of sugar, 1 kg of gooseberries.
A very tasty and healthy dessert is obtained from gooseberries, cooked without heat treatment, the so-called cold jam.
Rinse the berries thoroughly in plenty of water, peel, sort, put on a sieve, sieve or colander, let the water drain well. Then pass the gooseberries through a meat grinder or chop in a food processor, add sugar, mix and arrange in glass jars.
Rolling hermetically with metal lids is not recommended. Store in a cold place.
Gooseberry jam according to an old recipe
800 g sugar, 400 g gooseberries, 400 ml water.
If possible, pick up berries of the same size, clean from grains, then rinse. Put them not in any dish, but, according to an old recipe, in a clay pot. Prepare fresh cherry, grape and currant leaves, wash them, dry them. Pour each layer of gooseberries with these leaves, pour everything with fresh wine or apple cider vinegar. Cover the pot with dough and put in a hot oven for 12 hours. After this time, take out the berries, rinse them in cold water, put them on a clean cotton napkin to completely remove the water.
Prepare the syrup in the usual way, let it cool and pour the gooseberries while warm. The next day, drain the syrup, boil and pour the berries hot again. Repeat this for several days (5-7 days), each time pouring the syrup hotter. On the last day, boil the gooseberries once with the syrup.
gooseberry recipes
Thank you for being with us! New recipes for you every day!
Partner news
Partner Recipes
Partner news
Partner news
What can be cooked from gooseberries? gooseberry recipes
Gooseberries are one of the few berries that never cause allergies in anyone. Therefore, first of all, you need to heartily enjoy a healthy summer berry. True, you can’t eat a lot of it, gooseberries are an amateur berry, and even if you have collected 2-3 kg. berries, some can be recycled. What to cook from gooseberries? The choice of recipe depends on the variety. Hard sour and unripe berries are used for jam, red varieties make an amazing spicy sauce for meat, sweet varieties are best eaten in fresh or make jelly.
Gooseberry jam recipes
emerald jam
To prepare it, take slightly unripe berries, dense, green, preferably one size. To preserve the green color of the berries, cherry leaves are added to the syrup.
Ingredients: 5 cups gooseberries, 7 cups sugar, two handfuls of cherry leaves.
How to cook. Cut each berry, remove the seeds (you can do this with a hairpin or a wire loop). Pour cherry leaves with cold water, let it boil and pour the berries with boiling broth (pour the broth along with the leaves). Cool down. Put in the refrigerator overnight. In the morning, drain the resulting juice, strain. From 2 glasses of juice and 7 glasses of sugar, boil the syrup (let it boil), put the berries taken out of the broth into it, cook until the berries become a transparent green color. A few minutes before readiness, add 10-15 cherry leaves to the jam, boil again and pour into jars. The leaves remain in the jam.
Royal jam
Ingredients: 1 kg. large, hard gooseberries, 1.5 kg. sugar, 1.5 cups of water, walnut kernels.
How to cook. Make an incision on the side of the berries, remove the seeds with a hairpin. Lightly dry the walnuts in a pan, chop with a knife (but not into crumbs!). Gently stuff the gooseberries with the nuts. Boil the syrup from sugar and water, pour the berries with boiling syrup, let it boil again. Cool, refrigerate for 10 hours. Then cook over low heat until tender. Pour boiling jam into jars and roll up.
Canned gooseberries without sugar
Unripe, dense gooseberries should be pricked with a sharp knitting needle in several places, tightly fill the jars to the shoulders and pour boiling water. Put in a saucepan with water (put a towel or gauze folded in several layers on the bottom), pour hot water, cover with clean lids and sterilize at a temperature of 80-85 degrees. Liter jars are sterilized for 15-20 minutes, 3-liter jars for 25-30 minutes. Roll up immediately.
Pickled Gooseberry Recipes
Pickled gooseberries are added to salads, Provence cabbage, served with a side dish for meat dishes, fish, poultry, as cold appetizer. To keep the berries strong, choose slightly unripe green or red gooseberries (the taste should be sour).
Slightly acidic marinade
Marinade ingredients: 450 ml. water, 400 gr. sugar, 5 gr. salt, 100 ml. vinegar (9%).
How to cook. Pour sugar and salt into an enameled pan, pour in water and heat until completely dissolved. Boil 2-3 minutes. Strain, cool a little, pour in the vinegar. Wash gooseberries, pierce each berry, put in jars, pour marinade and sterilize for 10 minutes. Roll up.
Pickled spicy gooseberries
Ingredients: 500 ml. water, 400 gr. sugar, 100 ml. 9% vinegar, 5-6 allspice peas, 2 bay leaves, 3-4 cloves.
How to cook. Boil water with sugar and spices for 5 minutes. Cool, strain, pour in vinegar. Chop the berries, fill the jars to the shoulders and pour the marinade. Put the jars in a saucepan with cold water, boil, sterilize for 3 minutes (any volume). Store in a cool place.
Gooseberry Baking Recipes
Pie with gooseberries and red currants
Ingredients: 50 gr. margarine, 7 eggs, 300 gr. sugar, 5 tbsp. l. cream or low-fat sour cream, 300 gr. flour, gooseberries and currants (currants should be half as much).
How to cook. Add 100 grams of sugar to the sifted flour, cut the chilled margarine, rub it into crumbs with your hands. Add 2 eggs, a couple of tablespoons of cold water and quickly knead the dough. Roll it into a cake, put it in a mold (make sides), bake over medium heat for 15 minutes. Pour boiling water over gooseberries and currants, put in a saucepan with sugar and cook for 10 minutes. Rub half of the berries through a sieve. Beat 5 eggs with cream or sour cream, add chopped berries. Put whole berries on the finished cake, pour the filling and bake for another 20 minutes.
Strudel with gooseberries
Ingredients: 450 gr. flour, 200 gr. butter, 1 tbsp. l. sour cream, 100 gr. sugar, 1 egg, cinnamon and powdered sugar for sprinkling, 2 tbsp. l. starch, 500 gr. gooseberry.
How to cook. Beat soft butter with sugar, add egg and sour cream, beat again. Add flour, knead the dough. Grind gooseberries in a blender, mix with starch. Divide the dough into two parts, roll out according to the size of the form. Put one part into a mold, make sides, lay out the filling. Sprinkle with cinnamon, cover with dough, pierce it in several places to release steam, pinch the edges. Bake for 30 minutes on medium heat. Sprinkle the finished strudel with powdered sugar.
If the gooseberry harvest is such that it allows you to seriously engage in harvesting, then try drying a very ripe gooseberry. Spread it on a baking sheet in one layer and dry in the oven at 90 degrees. In taste, it almost does not yield to raisins. Dried gooseberries can be used in baking and making sweet and sour sauces for meat and poultry. Good luck preparing!
Loading...