Recipes blanks gooseberry for the winter

Fresh gooseberry is a source of vitamins, trace elements, organic acids and pectins, and in addition, has a unique, slightly sour taste.Enjoy it, as well as the healing properties of the berries, can be not only in season, but all year round. To do this, it is enough to prepare gooseberries for the future.

For winter harvesting should be taken ripe, but not overripe gooseberries with no traces of rot or damage. They should not have dark or brown spots, dry spots on the surface. Unripe fruits cannot be used - jams and compotes will be sour, and the berries in them will be “rubbery”.

Even if in the process of cooking gooseberries will be kneaded in a mash, you can not use trampled or damaged fruit. Fermentation processes develop in them, and pathogenic bacteria can penetrate through cracks in the skin. As a result, a useful delicacy can turn into a source of food poisoning.

The preparation process begins with washing the berries. It is convenient to do this by pouring gooseberries into the colander in small portions and washing it under running water. Strongly contaminated berries can be briefly lowered into a basin with cold water, and then also rinsed under water.

The next stage is the drying of the berries, for which they are scattered in a single layer on a clean, dry towel. After the gooseberry dries, you need to cut off the "tails" and the stem of the berries with manicure scissors. If they are completely dry, the tails will not stick to the berries and will not need to be re-washed.

In this preparation of berries for desserts, where they will be in the form of mashed potatoes, finished. If jam or compote implies the presence of whole berries, then with a needle or toothpick on each berry you need to make 1-2 punctures. This will not allow the skin to burst during cooking and will allow to preserve whole berries.

Green gooseberry with a dense skin is well suited for the "Royal" jam, thin-skinned red and black - for jelly and jams.

All existing recipes for harvesting berries can be divided into those that involve their preservation for the winter and all other methods that do not imply thermal effects.

Fresh berries of a gooseberry possess the mass of useful properties and unique taste. To preserve these qualities berries can be frozen. To do this, they should be prepared in the manner indicated above and spread out in an even layer on a board or tray, which should be put into the freezer.

Soak berries there need 7-8 hours, then shift them into a plastic bag or plastic container and again hide in the freezer for further storage. In this form it will be more convenient and ergonomic to store them. It is recommended to freeze the berries in small portions - at one time. This is due to the fact that repeated freezing and thawing are detrimental to the taste and composition of berries.

You can store gooseberries in the freezer for up to a year. Thawed berries can be, leaving them for several hours in the refrigerator. Berries can be served as a stand-alone dessert or to prepare desserts and compotes from them, add them to baked goods.

You can freeze not whole berries, and mashed potatoes. It is convenient to use it for making sauces, marinades, to use when feeding children. To do this, the berries are ground through a sieve, laid out in plastic molds and frozen.

You can also save the berries for the winter by drying them. Unlike most fruits and vegetables, gooseberries are best not to dry in direct sunlight in natural conditions. In the berries a lot of juice, and completely get rid of it with this method of drying will not be easy, there is a high probability that the berries will start to mold.

But drying in a special electric dryer and oven will work optimally. To dry, choose dense berries without damage, they should not be overripe. First you need to blanch the gooseberries in boiling water for 3-4 minutes.

Then it is laid out on the grid of electric dryers or parchment made by parchment.The first 2-3 hours the berries are dried at a minimum temperature, then until readiness - slightly increasing it (by 20-25 degrees). If you immediately set the temperature too high, the skin on the berries will turn into a dense crust, which will slow down the process of evaporation of moisture.

They should be stored in a dry cool and dark place in ceramic jars with a lid or cloth bags for up to 1-2 years. The peculiarity of dried gooseberry is its sour taste, which appears even if we take the sweetest raw material.

One of the ways to keep the berries fresh, and thus preserve the maximum of useful substances, is to make “live” jam. Such blanks do not imply heat treatment of berries. They only turn into purees and mix with sugar, the latter acts not only as a sweetener, but also as a preservative. Such blanks are stored under capron lids in the refrigerator for about 7-8 months. Let's get acquainted with the classic version of gooseberry jam without cooking.

Faded with sugar gooseberry. You must take an equal amount of sugar and berries. In addition, an additional sweetener is needed - about 100 grams per can of preform. Prepared gooseberries should be twisted through a meat grinder or punch through a blender and cover with sugar.

The mixture should be stirred for 2-3 minutes, waiting for the sugar crystals to completely dissolve. If this is not done, the jam will sugared. After the mass becomes homogeneous, it is laid out in sterile jars. From above you need to fill in about 0.5-0.7 centimeter layer of sugar, which will act as a kind of antiseptic "lid". Cans are usually sealed with capron lids.

Gooseberry with sugar and oranges. Gooseberry is a source of vitamins and minerals, has a pronounced immune stimulating effect. And if you add to it rich ascorbic acid oranges, you get a real vitamin explosion and a very tasty "medicine" for colds and flu, beriberi and spleen.

Composition:

• 1 kg gooseberry;
• 2 oranges;
• 1300 g of granulated sugar.

Prepared gooseberries need to twist together with oranges (pre-wash, pour over boiling water, cut into slices and remove the seeds), add granulated sugar.

Further actions are exactly the same as those produced for the preparation of the classic "live" jam. The task of the hostess is to thoroughly knead the mixture until the sweetener is completely dissolved, high-quality sterilization of the cans, packing of the finished vitamin mixture in a container, pouring a layer of sand over the jam and closing the cans with lids.

Instead of sugar in both recipes you can use honey. It should be fresh and liquid. It is better to use lime or flower honey, which is especially effective in treating colds and respiratory diseases. And acacia honey will keep its liquid consistency for up to a year. As a rule, 2 parts of berries are taken for 1 part of honey.

Gooseberry can be the basis not only of desserts, but also of alcoholic liqueurs, sauces for meat and fish. There is even a pickled salted version of the dish, which is usually used to decorate salads, meat and poultry.

To get tasty jam or berries in its own juice, it is recommended to make cooking in several stages. That is, 2-3 sessions of cooking for 7-10 minutes at intervals of many hours are preferable to the hourly preparation of the dessert.

As a rule, in most recipes, the ratio of berries and sugar is 1: 1.If the gooseberry is sour or other acidic fruits or berries are present in the jam, the amount of sugar can be increased to 1.5 parts.

The ratio of berries and sugar is 1: 1, while in the pelvis you should not cook an excessively large amount of berries at the same time, a maximum of 1-1.5 kg.

Prepared berries should be covered with sugar and leave for 3-4 hours, then put on fire, bring to a boil and boil the composition for 10 minutes. After that, cool and infuse dessert for 6-8 hours, and then repeat the cooking process and distribute hot jam in cans.

This recipe has a variation - pour berries (0.5 kg) with a glass of water and boil on the fire until the berries soften (about 10-15 minutes). Cool the composition slightly and rub it through a sieve, separating the skin and bones.

Pour 1 kg of sugar into the resulting puree, mix and cook 2 times for 7-10 minutes after boiling with the interval between boiling for 5-7 hours (you can leave the dessert to infuse for the night). After the last cooking, the composition does not need to be cooled, but should be poured hot in sterile cans.

Pleasant sourness and characteristic citrus aroma - this is what gives the dessert a special charm. Despite the fact that some of the useful elements are destroyed during cooking, this dessert still boasts a mass of healing properties. A small secret - when processing from citrus fruits should be extracted bones. If this is not done, the ready dessert will be bitter.

Composition:

• 1 kg gooseberry;
• 1 lemon;
• 2-3 sweet oranges;
• 1.5 kg of sugar.

Gooseberries should be minced along with sliced ​​citrus. Pour sugar and let the mixture stand for half an hour, occasionally stirring the composition. Put the composition on the fire, bring to a boil and boil for a quarter of an hour. Cool for 12 hours, and then boil the jam for 2 more times, each time reducing the cooking time by 5 minutes. The settling time can also be slightly reduced, but it should be at least 6-7 hours. Hot composition spread on banks.

An amazing mix of gooseberries and walnuts. However, the usual sweet mass, where berries and nuts are mixed, in this dessert will not be. The fact is that the nut, or rather its part, is hiding in the berry.

The process of preparing the "royal" jam can not be called quick and simple, but the reward of the hostess will be the admiration and surprise of the guests and the household. You can fill the whole gooseberry with nuts in the dessert, and only part can be, leaving the other part of the berries whole.

Composition:

• 1.5 kg gooseberry;
• 600 g of walnut kernels;
• 1.5 kg of sugar;
• 600 ml of water;
• 20 cherry leaves.

Dry the gooseberries in a hot pan without adding oil. Chop the nuts with a knife into 3-4 pieces, focusing on the size of the gooseberry. Make cuts on prepared berries, put nuts into them. The latter should be large enough to be kept inside the gooseberry.

Pour berry nuts with water and leave overnight, add washed cherry leaves to the liquid. In the morning, drain the resulting juice into a separate saucepan, add sugar and cook the syrup. Introduce gooseberries with nuts into boiling syrup, boil for a quarter of an hour and put into cans.

Gelatin is present in this recipe, which, firstly, reduces cooking time and preserves the maximum of useful elements in the dessert, and secondly, gives a jelly-like texture to the jam.

Composition:

• 600 g gooseberry;
• 500 g of ripe bananas;
• 800 g of sugar;
• 1 pack of gelatin;
• 100 ml of water;
• a few leaves of mint.

Prepared gooseberries should be ground through a sieve or a colander. Some of the berries can be put aside and then added to the jam. Then in the finished dessert, along with mashed potatoes, whole berries will come across.

In the mashed puree add mint leaves and once again, put on weight to give the mint its aroma. In another bowl, mash the bananas with tolkushka, introduce the resulting mass to the gooseberry.

In 100 ml of water dilute gelatin, you can replace it with ready-made mixture for confiture. Pour gelatin to berry-banana mixture, put on the fire and bring to a boil. Then another 5-7 minutes and pour it over the banks.

For making jam, it is better to choose a red or purple gooseberry with a rather dense skin, since such berries do not boil soft and remain whole. Optimally suitable varieties such as "Warsaw", "Date".

Composition:

• 1 kg gooseberry;
• 1 cup of sugar and water;
• 100 g of vodka.

Prepared gooseberries should be sprinkled with vodka and put in the freezer for half an hour. Then take the berries and leave them in the fridge for the night. In the morning, boil the syrup and, when it boils, put the berries in it. Bring mixture to a boil, boil for 2 minutes and remove from heat. Cool at least 4-5 hours (you can leave the dessert overnight). Repeat this process 2 more times. After the last brew, without cooling the dessert, pour it hot in cans.

Gooseberry compotes are beautiful, fragrant and very tasty. They perfectly quench your thirst, and if you do not abuse the sugar in the recipe, then they will do more good than harm (as usually happens with sweet drinks). If it is convenient to roll the jam into small cans, then compotes turn out to be tastier in 3-liter cans.

Again we are talking about the simplest recipe, this time canned compote. With its preparation even the beginning hostess will cope. The drink turns out a beautiful shade, with a slight sour taste.

Composition:

• 250 mg gooseberry;
• 50 g sugar;
• 1 l of water

From the water and sweetener you need to boil the syrup, and when it boils, put down the prepared berries. Then on the fire for 5 minutes and pour on the banks.

A variation of the famous drink, which we prepare from gooseberry and mint with lemon slices. When serving, you can add ice cubes to get a delicious and beautiful drink to the festive table.

Composition:

• 400 g gooseberry;
• 250 g of sugar;
• 1 lemon;
• a few mint leaves

Lemon peel cut into slices, spread on banks. A little mash them already in the bank for juice. Gooseberry and mint are also put into the container. Assorted poured boiling water and left for 20 minutes.

After this time, the liquid is poured into the pan, sugar is added to it. Syrup should be cooked over low heat, keeping it on fire until the sweetener is completely dissolved. Pour the mixture in a can with syrup, cork them.

If you still do not know what an unusual flavor duo creates a combination of oranges and gooseberries, it's time to see this by preparing this drink. Removing bitter white pulp and bones from the orange will help to avoid bitterness, and you should not refuse the orange peel. Rich in esters, it will give the drink a bright aroma.

Composition:

• 1 kg gooseberry;
• 2 oranges;
• a quarter teaspoon of citric acid;
• 2 glasses of sugar;
• 4 liters of water.

Prepared gooseberries pour into sterile jars, grate the orange zest. Free the fruit from the white flesh and seeds, and cut into pieces, add to the berries and zest.

Pour the mixture in cans with hot water, hold for 20 minutes and drain the liquid. Add sugar to it and boil syrup. Put some citric acid in the jars, pour in the syrup and seal the compote tightly.

Gooseberry in its own juice - this is another version of the dessert, where the berries almost do not change their taste and retain healing properties. This is due to the minimum thermal effects on them.

Composition:

• 1 kg gooseberry;
• 250 g of sugar.

About 700 g of prepared berries leave one-piece, pierce them with a toothpick and put on the bottom of the can. The container should be chosen in such a volume that the berries reach its shoulders. Naturally, it must be sterile and dry.

The remaining gooseberry pour a quarter cup of water, add sugar and cook until the berries soften.Peretert mass through a colander and, while it is hot, pour it berries. Close the banks.

One trick will allow you to keep the beautiful tint of jam - after cooking (each session), you need to place the basin with the jam in cold water and leave it there until it is completely cool. The natural lemon juice or its substitute in the form of citric acid allows you to avoid changing the color of the berries during cooking.

Gooseberry is good in combination with strawberries, raspberries, honeysuckle, cherries. It can be cooked with citrus fruits, apples, pears and apricots. An amazing combination of berries with zucchini or rhubarb.

How to make stunning gooseberry jam for the winter without sterilization, see the next video.