The details of cooking gooseberry confiture

Of the gooseberry housewives often make tasty preparations for the winter.To realize the harvest of this sour berry, they prepare jam or jam. This dessert is good for tea or used as a filling for pies.

If you compare confiture with other types of desserts that require cooking, then it can be noted that it has a denser texture. The reason for this is a gelling additive. In store jams they use agar-agar or pectin, and at home gelatin or additives with a gelling effect. All these substances can be purchased in ordinary supermarkets. Their price is acceptable, there is absolutely no harm to health. The great advantage of such gelling additives is that they can be used to make jams many times faster, while retaining all the beneficial properties of the berries in desserts.

For the preparation of this dessert will need half a kilo of gooseberry. It is better to take dark varieties. Gooseberries well washed, dried on a napkin, remove the tails and bring to a puree state with a blender.

Combine the resulting mixture with half a kilogram of granulated sugar and put in a small saucepan. Put to warm up. Intensely stirring, bring to a boil (by this time the sugar must melt). Add a teaspoon of vanilla sugar and 4 teaspoons of wine (preferably fortified) to the mixture. After five minutes, remove from heat. Remove the formed foam and add a bag of gelatin, previously diluted in 30 ml of cold boiled water. Stir the whole mass well.

The resulting confiture roll up in glass jars with metal lids.

For making confiture according to the original recipe, you will need:

• gooseberry - 0.6 kg;
• black currant - 0.2 kg;
• cherry - 0.2 kg;
• granulated sugar - 1 kg;
• jelly mixture "Confiture" - 1 bag.

All berries thoroughly washed under running cold water. Remove the currants from the twigs, tear off the tails of the gooseberry, remove bones from the cherry. Berries put on a dry towel to all excess moisture glass. Grind all the ingredients in a meat grinder, then add the "Confiture" to them.

Transfer the berry mass to the pan and set on fire. With regular stirring, bring to a boil. Add sugar. Once it is completely dissolved, remove the mixture from the heat. When the mass is slightly cooled, it must be reheated and boiled for five minutes.

Remove the foam, spread on banks, roll up. Berries in combination with gooseberries give the confiture a beautiful color and add more expressiveness to the taste of the dessert.

It will take one kilogram of orange. Initially, they need to get zest (grater will help), and only then peel and peel. Grind pulp in a blender, add zest and oranges juice (can be replaced with the purchase option). The combined components together should be 1 kilogram.

The mass is transferred to the pan and put on fire. Gelling substance ("Zhelfiks", "Gelinka" - 2 packages) is combined with 4 tbsp. spoons of sugar and added to the bulk. All together brought to a boil. Then the gooseberry is added (it is desirable that the berries are large enough). The mass is boiled again.

2 kilograms of granulated sugar are added. All ingredients are very carefully mixed and boiled for a few more minutes. Remove the foam, spread out in pre-prepared jars, roll up. Confiture turns out very gentle and fragrant.

As the main ingredient fits gooseberry green varieties, slightly immature, but with a soft filling. Wash berries, dry, spread on a dry baking sheet.It will take 1 kilogram of gooseberry. Top berries sprinkled with sugar. Just need 1.5 cups.

All this is placed in a preheated oven. As soon as the mass boils, detect 10 minutes. Lay in banks, roll up and put for 12 hours in a warm place, previously wrapped in a blanket.

In order for such confiture to be kept for a long time, the berries must be well enumerated, washed and dried.

For cooking you will need the following ingredients:

• dark gooseberry varieties - 1.5 cups;
• black currant - ½ cups;
• granulated sugar - ½ cup;
• potato starch - 1 tbsp. l

Mash berries with a fork, add sugar and mix thoroughly. Let stand for half an hour, and then gently add starch. Transfer the mass to the saucepan. Regularly stirring, bring to a boil. Remove from heat and cool.

Transfer to pre-sterilized jars and put in the refrigerator.

To make confiture using this recipe, you must take 5 gooseberry cups. Berries should be the same size and slightly unripe. Wash the gooseberries and peel the tails. Then fresh leaves from a cherry tree (10-15 pieces) are poured 400 ml of cold water, put on the fire, brought to a boil. The gooseberry is filled with the resulting solution (along with the leaves).

Allow the mass to cool and put in the refrigerator overnight. In the morning, drain the juice, pour 7 cups sugar and boil it. Add gooseberry to syrup. Boil the whole mass for about half an hour, then pour it over the banks and roll it up.

Such a technical device as a multivarka will allow the gooseberry to boil over to the required consistency and to preserve the maximum of useful properties.

To make such confiture, you will need:

• gooseberry - 700 grams;
• granulated sugar - 600 grams.

The preparation of a sweet dessert will take about two hours. Calorie dishes will be 206 kcal / 100 g.

Rinse gooseberry thoroughly, remove tails. Let the berry dry. Transfer the gooseberries to the slow cooker. Turn on the "Quenching" mode for 1.5 hours. Evenly fill the berries with sand and close the bowl with a lid.

After a quarter of an hour to open, slightly stir the mass with a spoon, slightly pressing on the berries. They should leave the juice required to dissolve the sugar. Wait until the main cooking time has elapsed. Put the berry mixture in the cup. Bring the mass to a smooth consistency using a blender.

Arrange the confiture in sterilized jars. Cover with a blanket and let cool. You can store this dessert at room temperature.

Remove the tails of the gooseberry is better manicure scissors. This will speed up the process several times and not damage the raw materials.

Beautiful color confiture give the berries red. Alternatively, you can use red currant juice.

To make the confiture transparent, it is necessary to cook it over high heat, stirring intensely.

For more on gooseberries, see below.