Dessert of oranges and gooseberries: jam without cooking, or “raw jam”, recipe, step-by-step photos. We prepare delicious desserts from gooseberries and oranges without cooking

) a lot for future use. Sauce, jelly, preserves, compote, marmalade, jams - every woman has her own recipe. Berries can be boiled, dried or frozen. For a thrifty housewife, the winter will be as sunny and fragrant as the warm distant summer.

Winter gooseberry preparations that do not require cooking

Gooseberries are one of the most beloved garden crops in Russia. An unpretentious plant that does not require much attention from the gardener, produces delicious and very healthy berries. Everyone remembers the sweet and sour taste of gooseberries and their subtle unique aroma. To preserve this berry in its original form, many housewives use cooking recipes that do not require cooking when preparing gooseberries for the winter. With this method, all the beneficial properties of the berries are preserved as much as possible.

Gooseberry

Gooseberry mousse with orange

You will need:

1 kg of gooseberries;
1.5 kg sugar;
2 medium oranges.

Wash and sort the gooseberries thoroughly, remove spoiled berries and stem stems. Wash the oranges, pour boiling water over them, and cut into pieces. Then grind the berries and oranges through a meat grinder with a fine sieve, add sugar and beat with a blender for more airiness. Place the resulting mousse into pre-prepared, sterile jars and close with lids. Store in the refrigerator or other place suitable for temperature conditions (basement, cellar, pantry, etc.).

Attention! This mousse retains a lot of ascorbic acid, so it can be used as an aid for flu and colds.

Gooseberry jam

To make jam in which the berries remain in their original, uncooked form, you will need a little patience and skill. For this recipe you will need:

1 kg gooseberries;
1 kg sugar;
1 liter of water.

Before canning, you need to remove the gooseberry stalks.

Pre-wash and remove stems from the berries. Then cover the gooseberries with sugar and add water, put on fire, bring to a boil, but do not cook. Place the bowl of future jam in the refrigerator and leave until tomorrow. The next day, put the jam mass on the fire in the same way, bring to a boil and remove. This procedure must be carried out for seven days in a row. During this time, pectin will be released from the berries, the syrup will turn into a transparent jelly, and the berries will remain whole and uncooked. In winter, this delicacy will delight you with the sweet and sour taste and aroma of summer.

Culinary miracles - gooseberry sauces

Spicy and aromatic sauces for meat and poultry can also be made from gooseberries. This versatile berry gratefully displays its rich taste and aroma in any recipe.

Garlic gooseberry sauce

For 1 kg of clean sorted berries you will need to take 300 g of garlic and dill. Pass the gooseberries, garlic and dill through a fine-mesh meat grinder and add salt. Those who like spicy food can add a little chili pepper to the sauce. Place the sauce in sterile jars, close the lids and store in the refrigerator. Your household will appreciate this recipe for the winter!

Gooseberry sauce tkemali

Everyone knows Georgian sweet and sour hot sauce for meat and fish dishes. An analogue of this seasoning can be prepared from Russian unripe gooseberries. You can use the remains of a harvest that no longer has enough heat and sun. The more sour the berries, the more piquant the sauce will be. First you need to prepare the gooseberry puree. To do this, pour 0.5 liters of water into clean, sorted berries and boil them until completely softened. Then rub the gooseberries through a sieve or colander. For 1 kg of already twisted gooseberry puree you need to take:

1 head of garlic;
2 pcs. red hot pepper;
1 bunch of dill, cilantro, basil and parsley.

Making gooseberry puree

Grind all the ingredients and add to the gooseberry mixture. Put on fire and boil for 15 minutes. Pour tkemali into sterile jars or bottles and store in a cool place. In winter, your guests will never be able to guess what the sauce is made from and what recipe it is made from.

Variety on your table - jelly jam

If you are tired of standard recipes for winter preparations, and you want to cook something new and very tasty, you can try making jelly jam from gooseberries. It will require:

3.5 kg of berries;
2 kg sugar;
1 glass of boiled water.

Pour the washed berries with water and put on fire. After boiling, reduce the heat and cook the berries until completely softened.

While hot, rub the gooseberries through a sieve to obtain juice for the jelly. To increase the amount of juice, the remaining pulp can be squeezed through several layers of gauze. Pour the resulting juice into a suitable container, bring to a boil, add sugar. Cook over low heat for about 40 minutes, skimming off any foam that forms.

Fill sterile jars with the resulting jelly jam, roll them up, and turn them upside down. Leave until completely cool.

Advice! The longer you cook the jelly jam, the thicker and more viscous it will be.

The best way to preserve vitamins in berries

Freezing fruits, vegetables and berries is the fastest and most effective way to prepare for the winter. Vitamins and beneficial microelements are preserved as much as possible in frozen foods. Thawed berries can be used either fresh or as a filling and base for compotes and fruit drinks.

The basic rule for freezing gooseberries: if you defrost the berries, use them immediately. It is unacceptable to refreeze gooseberries, so it is convenient to use portioned containers. These can be plastic freezer bags or small plastic containers.

Freezing gooseberries

Before freezing, carefully sort the berries. It is necessary to remove all rotten, spoiled and questionable fruits. Some people freeze gooseberries with their stalks, but it is more convenient to remove them at the preparation stage.

There are three ways to freeze gooseberries:

Scattered - washed and dried gooseberries are placed on a tray and placed in the freezer. After some time, the ice berries are removed from the chamber and distributed into individual bags or containers.
Gooseberries in sugar - for 1 kg of thoroughly washed and dried berries, take 0.5 kg of granulated sugar. Everything is mixed and portioned into suitable containers and sent to the freezer.
Gooseberries in syrup - the berries are poured with chilled sugar syrup (500 g of sugar per 1 liter of water), placed in plastic containers and put in the freezer. It is better to keep the containers open for the first 2 days, and then close them tightly with lids for long-term storage.

Preparing for the winter is an integral part of the food culture of Russian people. Nowhere in the West do housewives preserve berries, vegetables and fruits. But Russian women still prefer to make home preparations for the winter. It’s better to work a little in the summer season so that in winter you can pamper your home with delicious jams and compotes from berries and fruits.

Adjika from gooseberries: video

Gooseberry preparations: photo

Preface

The benefits of garden berries are undeniable, and they are a wonderful delicacy, so the no-cooking gooseberry jam we offer will appeal to many housewives. Let's look at several recipes for this interesting preparation for the winter.

All you need for this preparation is about 1.2 kilos of granulated sugar for every kilogram of gooseberries, maybe a little more, up to 1.5 kilos, if the berries are not very ripe and not sweet enough, with sourness. First you need to wash and remove the stalks, as well as the hard tendrils on the opposite side of the fruit. At the same time, check that there are no gooseberries that have been crushed or eaten by insects. Next, place the berries in a colander or sieve and pour boiling water over them over the sink (heat in a saucepan or kettle in advance). Place the fruits on a paper towel to dry for 30–40 minutes.

Gooseberry jam

Now we take a meat grinder with a fine grid or a blender and thoroughly grind the gooseberries, achieving homogeneity of the mass. You can simply grind it through a sieve, but in this case a lot of skin with seeds, which contain many useful substances, will remain in the form of cake. From a blender or meat grinder, the berry puree is sent into a deep container, in which it is mixed with sugar, a small amount of which (about 100 grams) must be saved until rolling. Stir the mixture for about half an hour until the sugar dissolves in it, then transfer it to pre-sterilized jars, pour 2 level tablespoons of granulated sugar into each in an even layer and close with screw-on or plastic lids.

Attention! When twisting berries through a meat grinder, it is better to pass the mass through a fine sieve at least twice for greater uniformity.

This time we will do cold canning with citrus fruits. The recipe is very similar to the previous one, which is not surprising, because we hardly use heat treatment. However, let’s be consistent: for every kilogram of gooseberries, keep 1.5 kilos of sugar and 2 lemons on hand. You can also prepare a few mint leaves, they will add an original flavor to the jam. Wash the berries, remove the stems, pour boiling water over them, place in a colander, and dry lightly for an hour. Then grind through a sieve or grind using a meat grinder or blender.

Gooseberry and lemon

The lemon should also be washed (preferably using a toothbrush), cut and seeds removed. Next, grate it along with the peel or turn it into a homogeneous mass using the same blender, then mix with the gooseberries. In a deep bowl, add sugar to the fruit mixture and mix thoroughly, then leave for an hour, stirring from time to time. When the granulated sugar has dissolved, pour the cold gooseberry jam flavored with lemon into sterilized jars. You can add 2-3 mint leaves to each. Now close the containers with plastic lids and put them in a cool place for the winter. It is recommended to store such a preparation for no more than six months, maximum – a year.

The more sugar you add, the longer the preserved fruit will be stored; if you decide to add a little, in order to preserve the natural taste of the fruit, store such preparation in the freezer.

Based on the fact that citrus fruits will add a very noticeable sourness to such a preparation, for every kilogram of gooseberries you will need 2 kilos of sugar. Also for preservation, take 1 lemon and 2 oranges, a little honey (about 100 grams).

Gooseberry and lemon jam

Wash all fruits thoroughly in running water, and it is recommended to rub citrus fruits with a brush, since you will not have to peel them. After slightly drying the berries, grind them in a blender or using a meat grinder, turning them several times. Do the same with lemon and oranges. Fruits that will be used in cold jam must be dried, since raw water can cause fermentation of the product.

Place the resulting mass in a deep bowl, where we add liquid honey (if necessary, heat it slightly so that the lumps melt). Mix thoroughly and add sugar, then shake the mixture with a spoon again. Leave in a cool place for 0.5 hours so that the granulated sugar crystals turn into syrup, do not forget to stir vigorously every 10 minutes, during the process you can add 5-7 grams of vanillin. As a result, we get delicious gooseberry jam without cooking; all that remains is to pour it into sterilized glass jars, close with screw-on or plastic lids and put it in the cellar or in the refrigerator.

Raw gooseberry jam always has a greenish tint, sometimes darker, sometimes lighter, depending on the color of the berries; the black variety produces a dark red preserve. We will add an emerald color using kiwi, which you will need only 2 pieces per 1 kilogram of green gooseberries. So, let's start by sorting out the berries and washing them in running water, after which we remove the stalks and tendrils.

Kiwi and gooseberry jam

Carefully cut off the peel of the washed kiwi, then cut it into slices and chop it in any available way, you can simply grate it or pass it through a sieve, but it is better to use a meat grinder or blender. In the same way we turn gooseberries into pulp.

Mix the berries and kiwi in one deep bowl, adding granulated sugar, then cover with gauze and leave to stand in the cold for 4 hours, you can in the cellar, but better in the refrigerator. You can add a packet of vanillin to taste. We regularly take out the mixture and mix thoroughly using a wooden spoon or spatula. We sterilize the glass container, throw several mint leaves, cleanly washed and doused with boiling water, into each jar. Next, fill in the fruit and berry mass and close with plastic lids, or metal screw-on lids. It is better to store at a temperature below 10 degrees; cold jam will last longer in such conditions.

For 1 kilo of gooseberries to prepare this recipe you will need 500 grams of currants. Also have 2 tablespoons of gelatin and 1 tablespoon of lemon juice on hand. You can take 1 kilogram, 1.5 or 2 kilograms of sugar, depending on how much you want to regulate the sourness in the product. The berries are similar to each other, therefore, after thoroughly washing, you can sort them at the same time, removing the stalks and “antennae” remaining from the ovary.

Making gooseberry jam

Instead of currants, you can take raspberries, but you need to sort and wash them more carefully. Be sure to remove spoiled fruits. Soak gelatin in warm water, in a ratio of 1 tablespoon to 1 glass, and set aside for about half an hour.

Next, you should chop the gooseberries and currants, for which it is advisable to use a strainer made of synthetic threads. The fact is that the seeds will add some graininess to the mass, so we do not use a meat grinder or blender. And in general, it is undesirable for currants to come into contact with metal, so that the process of oxidation of the juice does not occur. The ground berries are mixed immediately in a deep container. You can squeeze them through cheesecloth, but it’s better to leave the pulp, this preservation will be healthier. Add sugar to the dissolved gelatin and heat in the microwave to 40 degrees to quickly obtain a viscous syrup. Pour in lemon juice and then mix with the berry mixture. Immediately transfer to sterilized jars and cover with plastic lids (it is better not to use metal ones).

This is a very original preservation with an unusual taste, and for it you will need to take 1:1 gooseberries and cherries, and for every kilogram of total berries there should be 2 kilos of sugar. First, the fruits need to be washed in running water. Then be sure to dry them, at this time you can sterilize the meat grinder by lowering it into boiling water. If you want to use a blender, then also immerse the immersion model in hot water for 20 seconds, and pour boiling water over the inside of the flask of a stationary household appliance. Now we clean the gooseberries from the stalks and tendrils, and remove the seeds from the cherries using a special device.

Cherry jam with gooseberries

We chop the berries and drupes, and you can quite use a juicer; it will remove the peel and small seeds of the gooseberries, so the mass of pulp and juice will be clean. All that remains is to mix the resulting puree with sugar and set aside for 40 minutes, stirring from time to time with a wooden spatula. When all the grains have melted, pour the finished product into pre-sterilized jars, cover the top of the neck with parchment paper and seal tightly with plastic lids. Be sure to store refrigerated.

Exotic option - with banana

And finally, we will look at another, rather unusual recipe, this time we will cook gooseberries with bananas, of which you will need 2 or 3 for every kilogram of berries. You just need to choose which varieties of gooseberries will be used.

It must be said that black and dark red fruits are much sweeter than green ones, and for each kilogram of them you will need only 600 grams of sugar. For green ones, take 1 kilo of granulated sugar. Wash and sort the berries well, removing the stems, and let them dry for about 40 minutes, and simply peel the bananas. Now we take the gooseberries and begin to crush them with a wooden crush, you can even grind them through a soft strainer made of synthetic threads to get rid of the peel and seeds and get clean pulp with juice. We also grind bananas.

If, when kneading the components of future preservation, you use a regular masher, then add sugar right in the process, so it will dissolve faster. If you grind the fruits, then granulated sugar is added after, in the puree. Mix the mass thoroughly, and when all the crystals have dissolved, transfer it to pre-sterilized jars, and then close with plastic lids. It is better not to use metal ones so as not to cause oxidation and, as a result, darkening of the workpiece. You need to store this cold food at a temperature below 10 degrees, you can in the cellar, but it is better in the refrigerator, where it will last longer, up to 1 year or more.

What can be made from gooseberries for the winter?

Preparing gooseberries with sugar.
Peel, rinse and dry the berries. Grind with a meat grinder or blender. For 1 kg of gooseberries, take 1.5 kg of sugar and mix. Place in dry, sterile jars and cover with sterile lids. Store in the refrigerator or cool place.

Gooseberry jam.
Prick the washed berries 3-4 times and place in a container. Fill with water and layer with cherry leaves. Leave for 6 hours. Strain the water to prepare syrup. For 1 kg of berries, 250 g of water and 1.5 kg of sugar. Pour syrup over berries for 4 hours. Boil for 5 minutes, let stand for 5-6 hours. Boil 3 more times. During the last cooking, you can add vanilla or grated orange zest to the gooseberry jam and roll it up.

Gooseberries in their own juice.
Place 1 kg of berries in a saucepan, add 500g of sugar, add 200g of raspberry juice. Stirring continuously, heat and let simmer over low heat for 5-7 minutes. Place in sterile jars and roll up.

Royal gooseberry jam.
Take slightly unripe berries, rinse and peel. Remove seeds from each berry through a longitudinal cut and wash again. Place in a bowl, layering with cherry leaves. The leaves add color and flavor. To fill with water. After 6 hours, dry the gooseberries for jam on a towel. Boil syrup from sugar and water in the proportion for 1 kg of berries: 1.5 kg of sugar, 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 cooking, roll up the gooseberry jam. For syrup, use the water in which the berries were infused.

Gooseberry marmalade.
Boil the berries in a saucepan, adding a little water, and cover with a lid. Then rub through a sieve or grind in a blender. Over low heat, the puree is reduced by half. Add sugar gradually and cook while stirring. The marmalade can be placed in half-liter jars or spread on a surface moistened with water. When it cools down, cut it into marmalade pieces, roll in sugar and place in a container. Store in a cool place. For 1 kg of gooseberries 550 g of sugar.

Gooseberry juice.
Juice is a drink with puree. For 1 kg of gooseberries we take 1 kg of applesauce, 1.8 liters of boiled water, 200 g of sugar, 2 g of citric acid. Gooseberries are pureed or blended in a blender. Mix all components, heat to 85°C and leave for 5 minutes. Poured into jars. Sterilize 1 liter jars for 15 minutes.

Gooseberry compote
I prepare compote according to the classic recipe like this: I chop ripe but fairly hard berries, put them in prepared jars up to their shoulders and fill them with hot syrup. I cover with lids and sterilize in boiling water: three-liter jars - 15 minutes, liter jars - 10-12 minutes, half-liter jars - 8 minutes. Preparation of the filling: for 1 liter of water - 400-700 g of sugar. There is a recipe for preparing such compote in an accelerated way. In this case, the jars are filled with berries and 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. They do this 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 for 30 minutes, liter jars for 20 minutes, and half-liter jars for 15 minutes.

Emerald jam
This jam can only be made by those who have cherries growing on their property. Wash 60 pieces of fresh healthy cherry leaves, add three glasses of water, bring to a boil, let it boil for 10 minutes and strain. I pour this decoction over the washed and chopped berries and leave them overnight. The next day, I pour the berries (1 kg) into a colander, put them in boiling syrup consisting of two glasses of water and 1.3 kg of sugar, and cook three or four times with short breaks. Shortly before the end of cooking, you can put 20-30 young cherry leaves into the jam.

Gooseberry jam with walnuts
Walnuts can add a different taste and some piquancy to the jam. To do this, I prick small and medium-sized berries and pour hot syrup over them. I chop the walnut kernels with a knife and add them to the jam. I cook until done in two steps. For 1 kg of gooseberries - 1.5 cups 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 for 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 small amount of water and cook a little under the lid until softened. Pass the softened gooseberries through a meat grinder. 3. Place gooseberry puree into a low, wide saucepan, add all the remaining whole berries and cook for 5 minutes, stirring constantly. 4. Without interrupting the boil, add sugar in parts, continuing to stir. Once the sugar has completely dissolved, boil for another 3 minutes until thickened. 5. Pour hot (boiling) jam into the jars selected for canning. The jars should be wrapped in a damp towel, pour jam to the brim, immediately wipe the edges and roll up the lids. 6. Turn the jars over and place the lids on the bottom, cover with a blanket and leave until completely cooled. Wipe the cooled twists with a damp towel.

GOOSEBERRY JAM (OLD RECIPE)
Take a large, green (under-ripe) gooseberry, remove the seeds, rinse with water, dry, then weigh. Pour alcohol or strong vodka over the berries so that the berries are completely covered, cover with a lid, and after an hour, place in 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 placed on a sieve several times, then pour cold water over them until they cool down. Prepare the syrup, add the berries to the boiling syrup and bring to a boil three times, each time removing the bowl from the heat for 2-3 minutes to remove the foam. Then cook until done over the lowest heat. Let the jam cool without covering it with a lid. Then put into 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 (an old recipe)
Boil water in a saucepan and at the same minute, remove the saucepan from the heat, pour the green gooseberries, peeled from seeds, into it, immersing with a spoon the one that will float to the top. When the gooseberries turn slightly white, immediately throw them into a sieve and rinse them with cold water and ice, then pour them into the coldest water and put them in the cellar for two days, adding a little ice, but be careful not to crush the berries. After two days, place the gooseberries in a sieve to drain the water. Prepare a syrup from half the prescribed sugar, pour the berries into the boiling syrup, boil, set aside, sprinkle a fourth of the remaining sugar on top and boil again. When the berries rise, remove the bowl from the heat. Repeat four times until all the prescribed sugar is gone. You need to pour sugar carefully, away from the edges of the basin, so that it does not burn and thereby spoil the color of the syrup. Having sprinkled 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 on top 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
Wash the unripe berries, place in an enamel bowl and cook until softened. Strain the broth and let it settle. Carefully drain the juice, measure the amount and boil to half size, skimming off the foam. Then add sugar and cook until done. Willingness to identify as jam. Pour the finished jelly into jars and roll up.
For 1 liter of gooseberry juice - 700 g of sugar.

Gooseberry seasoning

500 g gooseberries, 100 g garlic, black currant leaves, black and allspice, cloves.

For the marinade: 1 liter of water, 60 g of salt, 70 g of sugar, 30 ml of 9% vinegar.

Peel the berries from stalks and sepals, rinse and place in prepared jars, evenly distributing the garlic and spices. Pour hot marinade and sterilize half-liter jars for 5-7 minutes.

Salted gooseberries

For filling: 1 liter of water, 40 g of salt.

Place the prepared berries in clean jars, pour chilled brine, put a napkin on top and press down. Place in a cool place. Gooseberries are ready for consumption after 1.5-2 months.

Gooseberry jam with oranges

Gooseberry preparations are not very popular here: jam is too tedious to prepare, compotes are monotonous, and other jams are usually used for baking. This quick, simple and very tasty jam completely changes 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

Gooseberry seasoning for meat dishes

1 kg gooseberries, 300 g garlic.
Wash unripe green gooseberries, drain and dry. Pass the peeled garlic and prepared gooseberries through a meat grinder, mix thoroughly and place in pre-prepared, well-washed dry small jars. Cover with parchment. Store in a cool place. Before serving, add 1-2 teaspoons (to taste) of sugar.

Gooseberry confiture

List of ingredients

Gooseberries – 500 g
sugar - 180 g
white chocolate – 150 g

Cooking method

Sort and wash the gooseberries. Cut the berries in half and place in an enamel bowl. Cover them with sugar and leave for 1 hour so that the gooseberries release their juice. After this, put the bowl on the fire and bring the mixture to a boil. Remove the foam and remove the bowl from the heat.

Break the chocolate into pieces. Place the cooled confiture on the fire and bring it to a boil again. Cook the gooseberries for 15 minutes over low heat. Add chocolate and mix everything well. Bring to a low boil and immediately remove from heat. Place the jam into a sterilized jar and close the lid tightly.

Ready gooseberry confiture is best stored in the refrigerator or cool place.

Seasoning made from garlic and gooseberries.

Seasonings for the winter. Preparation of garlic arrows for the winter.

Garlic arrows – 1 kg
green gooseberries – 1 kg
coriander greens – 200 g
dill greens – 100 g
vegetable oil – 100 g
salt – 50 g

Wash the dill and coriander, dry and chop.
Wash the garlic arrows and gooseberries and pass through a meat grinder.
Add chopped herbs, salt, vegetable oil to the twisted mass and mix well.
Place the finished seasoning in small, sterilized and dry jars and cover with plastic lids.
Store the prepared seasoning in the refrigerator for the winter.

Recipe for gooseberry and kiwi jam

We will need: for 1 kg of gooseberries – 1 kg of kiwi, 8 glasses of sugar, 4-5 tbsp of lemon juice.

Preparation: peel the kiwi, cut into small slices. Grind the gooseberries in a blender until pureed. Place the gooseberries and kiwis in an enamel bowl and 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 this, 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 them well, not forgetting to remove the tail from each berry. The berries must be pricked with a toothpick and placed in boiling water (for about 2-3 minutes). Then drain the water and cool the berries. Place the gooseberries in an enamel pan, pour in the syrup, bring to a boil and remove from heat. Place the jam in a cold place for 10-12 hours. After this, bring the jam to a boil over low heat and cook for about 5 minutes. Cool again. This procedure needs to be done two more times. Place the jam in sterilized jars. Recipe for gooseberry jam in Polish

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

Recipe: Gooseberry Raisins

Preparation: Take ripe, small gooseberries with thin skin. Wash and dry the tails. In the shadow. Spread in a thin layer on a baking sheet and place in the oven. Dry on low heat with the door open. The “raisins” should be soft (elastic) to the touch. Store in a jar. Use for baking, compotes and... just nibble. Tasty!

Summer is not only a time for vacations and relaxation, but also a season for preparing preserves for the winter. Of course, because at this time there comes a real boom in a variety of vegetables, fruits and berries!

All these products contain countless different vitamins and microelements that strengthen our body. And all together they help us increase our immunity level.

For example, recipes for preparing gooseberries for the winter, like other berries, help in every possible way in the fight against colds. And, you must admit, sometimes in winter you really want to regain a little summer mood. This helps not to lose your presence of mind.

Delicious recipes for preparing gooseberries for the winter

It is worth recognizing that gooseberries are not only healthy, but also tasty. We bring to your attention recipes for preparing gooseberries for the winter so that you can diversify your winter diet.

Note that these recipes are quite simple. Let us also mention that many chefs advise grinding fruits with honey or sugar in order to preserve all its beneficial qualities.

To prepare this very simple jam we need:

Gooseberries – 1 kg;
Sugar – 1 kg.

You can take more or less, but the ratio of products should be 1 to 1.

So, we wash our berries, sprinkle with sugar and mix thoroughly until the sugar melts in the berry juice. After this, put the mixture into jars. This jam should be kept in the refrigerator, but not more than six months.

Gooseberry jam with honey without cooking

There are a huge number of recipes for preparing gooseberries for the winter, and this is just one of many.

By the way, it also helps to increase the medicinal properties of gooseberries. Here you need to use honey instead of sugar.

We will need:

Gooseberries – 1 kilogram;
Honey – 500 grams.

As usual, we wash the fruits and place them in a special container. Now you need to pour honey over the berries. You can take any honey you like, but we would recommend flower honey. It will fit best. Now mix.

The gooseberries can be left whole or chopped. Pour the resulting sweetness into jars and place in the refrigerator.

Gooseberry jam with orange for the winter

Gooseberry jam with orange - especially to the taste of children

This jam is guaranteed to become the favorite among those people who carefully monitor their health and immunity.

The correct ratio of orange peel with honey and gooseberries will allow you not to get sick even in the most persistent cold.

So, to prepare gooseberry and orange jam for the winter, we will need:

Gooseberries – 500 grams;
Honey – 300 grams;
Orange peel.

Preparing jam is very simple. Grind the washed berries in a blender or through a sieve. Stir in honey until the mixture becomes homogeneous. Afterwards we grind the orange peel in a blender or grate it on a fine grater and throw it into the berry-honey mass. Mix again.

We put the resulting jam into jars and hide it in the refrigerator. To prevent colds, eat at least a spoonful of this sweet mass every morning.

Various gooseberry jams

If you hear the phrase “recipes for preparing gooseberries for the winter,” the first thing that comes to mind, of course, is jam. Here are a few recipes that any housewife can handle without any problems.

Classic gooseberry jam

The most popular gooseberry preparation is classic jam.

It's not difficult to prepare. The main thing is to do everything consistently.

List of components:

Gooseberries – 1 kg;
Sugar – 1 kg.

We wash the gooseberries, put them in a saucepan or large bowl, sprinkle them with sugar, put them on low gas and cook until the sugar melts.

Stir the resulting mass well and leave it alone for six hours. Cook again on low gas and then pour into jars.

Gooseberry jam - simplified recipe

This recipe is a little simpler than the previous one.

Let's take for it:

Gooseberries – 500 grams;
Sugar – 1 kilogram;
Water – 250 milliliters.

Wash the gooseberries, place them in a saucepan or bowl, and fill them with water. Cook it all on low gas until everything has boiled down. Now we wipe the berries through a sieve and sprinkle with sugar. Cook the mixture on low gas, let it cool and cook again.

Pour into jars and you're done!

Gooseberry jam with citrus fruits

Gooseberry jam with lemon and orange - the perfect combination of summer fruits

This jam will be just perfect for the holiday table. To prepare it, we need:

Gooseberries – 500 grams;
Honey – 200 grams;
orange peel;
Lemon peel.

We wash the fruits and grind them through a sieve. Finely chop the citrus peels and mix with the berries. Pour the resulting mass with honey. Mix thoroughly and place into jars. Ready!

Gooseberry desserts

Preparing such desserts is an exciting task, not only because the dishes turn out delicious, but also because they are easy and quite quick to make. But you can make a lot of sweets from gooseberries.

Paste

Pastila is an excellent treat that you can pamper yourself and your children with every day. For him we will take:

Gooseberries – 400 grams;
Sugar – 700 grams.

Let's move on to cooking:

The gooseberries need to be crushed through a strainer and then sprinkled with sugar. A prerequisite is that the sugar must melt completely.

While it dissolves, place special baking paper on a baking sheet. Mix the prepared mixture again and spread it on paper in a thin layer.

Place in the oven for fifteen minutes. We set the temperature level to approximately 150 degrees. When the marshmallow is baked, put it in a warm place, cover it with gauze and forget about it for two or three days.

After this time, the pastille will be ready. As you can see, everything is very simple!

Jam

All children, without exception, adore jam. And if it is also made from natural berries, then who would refuse such sweetness? To make jam, we will take:

Gooseberries – 2 kilograms;
Sugar – 4 kilograms;
Water – 1 liter.

So, let's begin. Place the berries in a large dish - a saucepan or bowl - and fill with water. Cook for ten minutes. Grind the resulting mass using a sieve. We don’t need the cake, so we get rid of it without regret.

The basis of this recipe is the juice.

Pour sugar into it and boil. Leave the resulting mass for the whole night, and in the morning boil for another half an hour. Pour the prepared jam into jars.

Gooseberry syrup

Note that the syrup is cooked in a very similar way. But the only difference is that water and sugar are boiled first, and then the gooseberries. Grind the berries through a sieve, mix the released juice with sugar syrup and pour into jars.

Express recipes with gooseberries

If gooseberries are washed well and frozen, they can be stored in this state for a whole year. And they can be used to prepare your favorite dishes at any time.

Quick gooseberry jam

"Five Minute"

It is also called the “five-minute”. And it is very easy to prepare.

Ingredients:

Gooseberries – 700 grams;
Sugar – 1.5 kilograms.

Cover the washed gooseberries with sugar and cook for just five minutes. We wait until the jam “gurgles” and pour it into jars. At the same time, the gooseberry will retain all its best qualities.

Recipe for jam for a slow cooker

The only thing simpler than “five-minute” jam is jam prepared in a slow cooker. We will need:

Gooseberries – 500 grams;
Sugar – 700 grams.

Place the ingredients in the multicooker bowl, close it and set the “Jam” mode. Your slow cooker will do everything for you. All you have to do is pour it into jars.

Jelly

It's hard to find a person who doesn't like jelly. To prepare it, we will need:

Gooseberries – 500 grams;
Sugar – 500 grams.

Grind the berries using a sieve and sprinkle with sugar. Boil the mixture and then filter through four layers of gauze. Boil the released juice a little more, pour it into a bowl and put it in the refrigerator. The jelly is ready!

Gooseberry compote for the winter

Gooseberry compote for the winter is a great option to bring back a little summer mood to yourself and your family. To prepare it, take:

Gooseberries – 1 cup;
Sugar – 50 grams;
Water – 1 liter.

Boil water and then add sugar. Next we add the fruits to the syrup. Cook for seven minutes. Pour the finished compote into jars.

Frozen berry compote

Remember we mentioned freezing gooseberries? Now we will share with you a recipe for making compote from these berries. We will need:

Frozen gooseberries – 100 grams;
Sugar – 100 grams;
Water – 1 liter.

The cooking method is exactly the same as described in the previous recipe. But proper defrosting of the berries is important here. First, we place the gooseberries on the bottom shelf of the refrigerator for four hours, and then leave them to “reach” at room temperature.

Gooseberry Mojito compote for the winter

Many people know this drink as a mojito. And we will tell you how to make a gooseberry mojito compote for the winter. This “cocktail” will certainly not make you drunk.

Gooseberries – 350 grams;
Sugar – 250 grams;
Lemon – two slices;
Mint - to taste.

Place lemon and mint in a washed three-liter jar. Add gooseberries on top and pour boiling water over them. Close and leave for no longer than twenty minutes.

Pour the resulting liquid into a large bowl and cook on low gas along with sugar. Pour the drink into jars.

Morse

This fruit drink is valuable because it perfectly quenches thirst.

To cook it, take:

Gooseberries - 1 tbsp;
Sugar – 1 tbsp;
Water – 100 milliliters.

Boil water on low gas, then add sugar. Cook the syrup for seven minutes. Grind the gooseberries in a blender and put them in syrup. Boil and pour into jars. Want to try it right now? Then wait until it cools down and blend again in the blender.

Pouring

This drink will be appreciated by lovers of alcoholic drinks. Gooseberry tincture has a special taste. To prepare it, we will need:

Gooseberries - 3 cups;
Sugar – 1 kilogram;
Vodka – 500 milliliters.

Pour the gooseberries into a three-liter jar and pour out all the sugar at once. Place the resulting mixture in a dark, dry place for a couple of weeks. Please note that the mixture must be shaken every two to three days.

After two weeks, fill the existing mass with vodka. It should cover the mixture about another two to three centimeters above. We return the jar to the dark for another two weeks. After all this, the liquid is decanted and diluted with water.

Gooseberries in their own juice

Berries prepared in their own juice are good because they completely retain not only all the vitamins, but also their taste.

To prepare you will need:

Gooseberries – 1 kilogram;
Sugar – 300 grams.

Wash the berries and place them in a saucepan or bowl. Sprinkle with sugar. Leave the gooseberries alone until the sugar dissolves on its own. And only then, when the juice and sugar have melted, put the resulting mass into a jar and store it in the refrigerator.

Non-standard dishes with gooseberries

If you didn’t know this yet, let’s tell you a secret. Recipes for preparing gooseberries for the winter are not limited to sweets and drinks. You can cook a lot of other interesting things from them.

Gooseberry sauce

This sauce will be a delicious seasoning for meat or fish. To prepare it, we will need:

Gooseberries – 1 kilogram;
Sugar – 150 grams;
Water – 70 milliliters;
Onion – 400 grams;
Garlic – 1 clove;
Oil – 1 tablespoon;
Coriander – 0.5 teaspoon;
Curry – 2 teaspoons;
Raisins – 50 grams;
Salt - to taste.

Finely chop the onion and garlic and simmer on low gas, not forgetting to add oil. Mix the berries with sugar and cook for about ten minutes. Pass the fruits through a sieve.

We get rid of the pulp - we need juice. We mix it with stewed onions and garlic. Add the remaining components to this mixture. and cook for another ten minutes. Ready!

Adjika

This recipe is quite non-standard, as for the usual adjika, but it still turns out very tasty.

To do this, let's take:

Gooseberries – 1 kilogram;
Dill – 200 grams;
Garlic – 300 grams.

It is extremely easy to prepare. We pass all the components through a meat grinder and mix. All! All that remains is to put it in jars.

Garlic appetizer with gooseberries

This appetizer will be an excellent addition to meat. To prepare it, you need to take:

Gooseberries – 500 grams;
Garlic – 300 grams;
Salt – 1 tablespoon;
Black peppercorns – 10 pieces.

Grind the gooseberries with garlic in a meat grinder, add spices. As you can see, everything is extremely simple.

Cucumbers with gooseberries. It even sounds unconventional. But, nevertheless, very tasty. To see this, take:

Cucumbers – 2 kilograms;
Gooseberries – 1 cup;
Water – 1 liter;
Sugar – 100 grams;
Salt – 50 grams.

Pour boiling water over the cucumbers and cool in cold water. We put it in jars and distribute the berries there too. At the same time, boil the water in which the sugar and salt were mixed. Pour the cucumbers with this water and then roll them up.

Gooseberry with orange

This delicacy will be an excellent support for your immunity during the winter. Take for this:

Gooseberries – 1 kilogram;
Sugar – 1 kilogram;
Orange – 1 piece.

We pass the washed berries through a meat grinder, along with the orange. Pour sugar into the resulting slurry. When it dissolves, mix everything and roll up. You need to leave the mixture in the refrigerator.

The recipes we have listed are also good because they retain all the medicinal properties of gooseberries. And if you add citrus fruits, then this is a real bomb, and it will protect your body from diseases that await you in winter. And every child will be happy with sweets made from this berry.

From gooseberries, many housewives know. If you are not one of them, then in this article we will present you with several simple recipes. Using them, you will get very tasty compote, jam and preserves.

Step-by-step gooseberry recipes

Gooseberries are a very tasty and healthy berry. You can make different desserts from it. But most often cooks prepare it for the winter. In the cold season, such a product turns out to be doubly useful, as it saturates the body with vitamins, preventing it from catching a cold.

In this section of the article we will tell you how to make emerald gooseberry jam yourself. For this we need the following components:

large green gooseberries - 1 kg;
fine beet sugar - 1.2 kg;
any 40% proof vodka - 50 ml;
drinking water from the tap - 500 ml;
fresh cherry leaves - about 20 pcs.

Preparing the Components

Before preparing emerald gooseberry jam, you should purchase suitable berries. They should be green and firm.

The tails are cut off from the berries and then washed well in a colander. After this, a puncture is made in each gooseberry with a toothpick. This is necessary so that during heat treatment the product does not burst and remains intact.

After processing the gooseberries, sprinkle them with vodka and place them in the freezer for half an hour. Next, the berries are transferred to the refrigerator and kept in this form throughout the night.

As for fresh cherry leaves, they are thoroughly washed with running water and scalded with boiling water.

Heat treatment

Emerald gooseberry preparation for the winter will turn out tasty and beautiful only if it is properly heat treated. To do this, remove the berries from the refrigerator and place them in an enamel bowl. Fill the product with water and add cherry leaves, bring it to a boil and cook for 10 minutes. After this, add sugar to it and mix thoroughly.

Having achieved complete dissolution of the sweet spice, the gooseberries are removed from the stove and left at room temperature for 5 hours. Over time, the heat treatment procedure is repeated (3 times in total).

Seaming process

Emerald gooseberry preparation for the winter is considered fully prepared when all the berries become transparent and the syrup is very thick. In this form, the jam is laid out in sterilized jars and immediately sealed.

After all containers have cooled, they are removed to the cellar or underground. You can consume this delicacy after just a few days.

How to make gooseberry jam?

There are many ways to make tasty and thick jam from a berry such as gooseberry. Many housewives choose the option that requires heat treatment. However, it should be noted that this procedure deprives the berry of all vitamins and minerals. Therefore, we recommend making jam from fresh gooseberries. For this we will need the following products:

large ripe gooseberries (take only dark red berries) - 1 kg;
fine beet sugar - 1 kg.

Cooking method

As you can see, the presented gooseberry preparation for the winter does not require the use of a large number of ingredients. It should also be noted that you won’t need much time to prepare this jam. This is due to the fact that the berries do not require heat treatment.

Ripe and large berries are peeled from the tails, and then placed in a colander and washed thoroughly. Next, it is distributed over cotton fabric and dried for half an hour.

After the gooseberries are processed, they begin to chop them. To do this, you can use a meat grinder or a blender with a deep bowl and knife attachments.

It is advisable to puree the berries at the highest speed. From time to time it is necessary to add fine granulated sugar to them.

After the described steps, you should get a sweet and liquid mass of dark red color. Mix it thoroughly with a large spoon and leave at room temperature for several hours. This is necessary so that the granulated sugar is completely dissolved in the juice of the berry.

How to store?

Homemade gooseberry recipes should be kept in your cookbook. After all, they allow you to make very tasty desserts, with which it is pleasant to drink hot tea in the cold season.

After the berries are crushed together with sugar, the mass is laid out in plastic containers with a lid and sent to the freezer. As soon as the dessert hardens, you can safely start eating it.

Ready-made fresh gooseberry jam has a thick consistency similar to ice cream. This delicacy can be stored in the freezer all winter. At the same time, the berry will not lose its properties and will saturate your body with vitamins and minerals during the cold season.

Making a delicious and sweet drink

Gooseberry compote is a very tasty and healthy drink that will serve as an excellent alternative to store-bought juice. It is done quite easily and does not require much time.

So, to prepare gooseberry compote yourself, you need to prepare the following products:

ripe red gooseberries - 1 kg;
drinking water - 6 l;
granulated sugar - 8 large spoons per 3 liters of water;
citric acid - 1/3 small spoon per 3 liters of water.

Berry processing

To prepare a tasty and healthy compote, you need to use only ripe and sweet berries. The gooseberries are peeled from the stems, then placed in a colander and washed thoroughly in hot water. After this, the product is shaken vigorously and distributed into sterilized 3 liter jars.

To obtain a richer and more tasty compote, the berries should fill the containers ½ or 1/3 of the way.

Preparation of syrup and preservation of the drink

After the gooseberries have been processed and placed in jars, you should begin preparing the syrup. To do this, boil drinking water in a large saucepan, and then add granulated sugar and stir well.

As soon as the sweet spice has dissolved, the syrup is poured into jars. Covering the lids, leave the hot containers in this position for some time (10-20 minutes). Next, the slightly cooled syrup is poured back into the pan and boiled again. At the same time, citric acid is additionally added to it.

Having carried out these steps, the hot and slightly pink liquid is again poured into jars of berries. This time the compote is rolled up using boiled tin lids.

After turning all the jars over, they are covered with an old down jacket and left in this position for two days. After time, the compote is put away in a slightly cool and dark room. The drink is stored in it throughout the winter. By the way, it is recommended to use it no earlier than after 1.5 months. During this time, the drink will absorb all the aromas and beneficial substances of the berries, becoming rich and very tasty.

Let's sum it up

In this article, you were presented with simple and affordable gooseberry recipes. Using them in practice, you will definitely get delicious and healthy desserts that you can enjoy every day.

It should also be noted that these methods of preparing berries are not the only ones. You can make other dishes from gooseberries, including sauces for meat, boiled jams, confitures, jellies, wine, etc.