Not many people know that gooseberries began to be called gooseberries relatively recently, but in ancient Rus' this berry had a different name - bersen. That is why there are many Bersenevs in our country, but only one or two Kryzhovnikovs, and I’ve miscalculated. An interesting berry, a “northern grape,” gooseberries contain quite a lot of vitamins and minerals, including potassium and vitamin C. Therefore, we will harvest gooseberries for the winter.

To make gooseberry jam or compote not only tasty, but also beautiful, you need to remove the stalks and “tails” from the flowers from the berries. This work is painstaking, some pinch them with their fingers, while others find it easier to cut off all the excess with scissors, and that’s the end of it.

Gooseberries can be green, red and even black, but when jam is made, even the greenest berries darken. In old cookbooks you can find an incredibly complex and laborious recipe for emerald “Tsar” gooseberry jam, when the berries retain not only their shape, but also their color. We suggest you prepare gooseberries for the winter with our simple and quite affordable recipes.

Ingredients:
1 kg gooseberries,
1.3 kg sugar,
2 stacks water,
6-8 cherry leaves.

Preparation:
Boil water with cherry leaves for 10 minutes. Pour this broth over peeled and thoroughly washed gooseberries and leave overnight. In the morning, prepare a syrup from water and sugar and, when it boils, dip the berries in it. Cook this jam in three batches, each time bringing to a boil and removing from heat for a while. Place the finished jam into clean, pre-sterilized jars and roll up the lids. When the jars have cooled, store them in a cool, dark place.

Gooseberry jam with raspberries

Ingredients:
1 kg gooseberries,
500-600 g raspberries,
1.5-1.7 kg of sugar,
2-2.5 stacks. water.

Preparation:
First of all, prepare the berries. Cut off the stems of the gooseberries on both sides, wash them thoroughly and prick each berry in several places with a toothpick. But it is not advisable to wash raspberries; you just need to sort them out, clean them of debris, and remove spoiled fruits. Prepare syrup from water and sugar. To do this, bring the water to a boil, add sugar and, stirring, dissolve it completely. Let the syrup boil for a couple of minutes, and then add the berry mixture to it. Cook the jam in one batch until cooked (30-40 minutes). Distribute the finished product into clean and dry sterilized jars and roll up the lids. Wait until the jars cool down and transfer them to your treasured bins.

Gooseberry jam with oranges for the winter

Ingredients:
3 kg gooseberries,
3 oranges,
1.5 kg sugar,
3 mint leaves (not important, you can do without them).

Preparation:
Wash the gooseberries and oranges thoroughly. Cut off the stems of gooseberries and remove the seeds from oranges. Grind the gooseberries and oranges together with their peels twice. Place the resulting fruit and berry mass in a container for making jam, add sugar and place on low heat. Bring the jam to a boil, be sure to skim off any foam that has formed, add mint leaves and cook for 20-25 minutes, stirring constantly. Then remove the jam from the heat, get rid of the mint leaves and place the finished product in prepared jars that have been washed and sterilized in advance. Close the jars with lids and after cooling completely, put them in a cool place.

Gooseberry jam

Ingredients:
3 kg gooseberries,
1.6 kg sugar.

Preparation:
Sort the berries, remove the stems and wash thoroughly. Place in a colander to drain. Then place the berries in a saucepan, then add a little water and cook until the berries are soft. Then rub them through a sieve, add sugar, bring to a boil and cook for 5-10 minutes. Place the hot jam in sterilized jars, roll it up, turn it upside down, wrap it up and leave until it cools completely, and then put it in a cool, dark place for storage.

Gooseberry jelly

Ingredients:
1 kg gooseberries,
500 g sugar,
¼ tsp. ground nutmeg,
1 tsp. cinnamon,
5 cloves,
2-3 small pieces of ginger.

Preparation:
For jelly, select large ripe gooseberries, peel them from the stems, rinse with cold water and drain in a colander. Pass the berries through a meat grinder, add sugar and cook for 20-25 minutes until tender. Add spices 5 minutes before the end of cooking. Whether or not to add cloves and ginger is up to you, this is not for everyone; nutmeg and cinnamon are quite enough to give the jelly a subtle, refined taste and aroma. Bring the jelly to a boil and remove from heat. Place the finished treat in clean, sterilized jars and cover with plastic lids. Let the jars cool and put them in a cool place.

Gooseberry and blackcurrant compote

Ingredients (for 3 liter jar):
700 g gooseberries,
1 stack black currant,
400 g sugar,
2 liters of water.

Preparation:
Wash the berries, free the gooseberries from the stems, and remove the currants from the branches. Place the prepared berries in a hot, sterilized jar, add boiling water, and cover the jars with clean, boiled lids. Leave the jars like this for 5-10 minutes. Then pour the water into a saucepan, add sugar and let the water boil until the sugar is completely dissolved in it. Pour the prepared boiling syrup over the berries and seal the jars with sterilized lids. Now attention! Place the jars with compote on their sides (for further self-sterilization of the compote), wrap them warmly, put towels between the jars so that they do not hit each other under any circumstances. Let them cool, and in the meantime you will free up a shelf in your cellar for a tasty, aromatic and healthy compote.

Gooseberry, cherry and raspberry compote

Ingredients:
800 g gooseberries,
1 stack cherries,
1 stack raspberries,
700 g sugar,
1 liter of water.

Preparation:
Wash the gooseberries and cherries thoroughly (do not remove the seeds), sort the raspberries and do not wash them so that they do not absorb excess moisture and turn into mush during the washing process. Place the berries in sterilized jars and fill with syrup made from water and sugar. Place the filled jars in a deep container with warm water, cover with lids and sterilize: 2 liter jars - 20 minutes, and 3 liter jars - 25-30 minutes. Upon completion of the process, roll up the jars with previously boiled lids, turn them upside down and leave until they cool completely.

Picking gooseberries, of course, is not the most pleasant activity. It's all because of the thorns that leave scratches. But you forget both the thorns and the picking process itself when the gooseberries you have prepared for the winter in the form of jam, jam or jelly come in handy on a cold evening, when you are sitting in a cozy chair with a cup of aromatic hot tea.

Happy preparations!

Larisa Shuftaykina

What to make from gooseberries is tasty and quick? There are many answers to the question posed.

Gooseberries are a very tasty and healthy berry. You can make jam, compotes, jams and other sweets from it. In this article we will tell you about what can be made from gooseberries as quickly and tasty as possible.

Making jam with nuts

Not all housewives know what can be made from gooseberries. The jam made from this berry is very tasty and healthy. To prepare it at home, we will need the following ingredients:

• gooseberries just picked and peeled - 1.5 kg;
• Cold drinking water - approximately 600 ml;
• fine beet sugar - 1.5 kg;
• peeled walnuts - use according to your taste (1-1.5 cups);
• fresh cherry leaves - 15 pcs.

Preparing the ingredients

Before I tell you about what can be made from gooseberries, I should tell you how such a berry is processed. After assembly, it is immediately cleared of the tails, and then placed in a colander and thoroughly washed in warm water. Next, the gooseberries are shaken off vigorously and dried.

As for the walnuts, they are sorted out (from debris), washed thoroughly, fried in a dry frying pan and chopped into coarse crumbs with a sharp knife.

Step by step cooking process

What can be made from gooseberries for the winter? Of course, tasty and thick jam. To prepare it, pure berries are mixed with walnuts and fresh cherry leaves, and then poured with cold water. In this form, the products are sent to the refrigerator and kept overnight.

In the morning, quite a lot of juice should form in the bowl with gooseberries. It is carefully poured into a separate container, granulated sugar is added and put on fire. After the syrup boils, cook it for about 2 minutes. Next, add berries to it and cook for another ¼ hour.

Final stage

Now you know what you can make from gooseberries for the winter. After the berry jam with walnuts is ready, it is laid out in clean, sterilized jars and sealed with boiled lids.

After keeping the gooseberry dessert at room temperature until completely cooled, it is sent to a dark and cool place. This delicacy can be consumed immediately after heat treatment and after prolonged exposure in the refrigerator.

What can be done from making compote

There is nothing complicated in preparing such a drink. To do this, you need to prepare the following components:

• fresh peeled gooseberries - 1 kg;
• beet sugar - 250-300 g (to your taste);
• fresh red currants - about 500 g (according to your desire and taste);
• drinking water - 2.5-3 l.

Step-by-step preparation of berry drink

What can be made from gooseberries? Recipes using this berry may vary. However, we decided to present you with the easiest way.

It should be noted that gooseberry compote can be prepared not only from the above-mentioned berries, but also with the addition of products such as red currants, raspberries, strawberries, blackberries, cherries, etc. We decided to use the first option.

First you need to process the main component. The gooseberries are sorted, cleared of stems, washed thoroughly in warm water (in a colander) and shaken vigorously. Red currants are also processed separately.

After both berries have been peeled and washed, they are carefully mixed in a large saucepan and distributed into pre-sterilized three-liter jars.

To make the compote rich and bright, the containers must be filled 1/3 full.

What to make from gooseberries for the winter? Of course, a tasty and healthy compote. After the berries are in the jar, begin preparing the syrup. To do this, boil drinking water and then add granulated sugar. After the sweet spice has dissolved, the syrup is poured into jars (right up to the neck), covered with lids and left in this state for 30 minutes. During this time, the drink should cool slightly.

After the described steps, the infused syrup is poured back into the pan and brought to a boil. After boiling the sweet liquid of a pleasant red color for about 3 minutes, it is again poured over the assorted berries. This time, the compote is rolled up with tin lids (boil first) and turned upside down.

The jars are wrapped in a blanket and kept in this state for about two days. After time, the drink is put away in the underground, cellar or any other cool place. You can use it after a month.

Making delicious frozen jam for the winter

We talked above about what to make from gooseberries for the winter. Jams and compotes are well preserved in the cellar. However, there are also options for preparing berry treats that should be kept not in the pantry or cellar, but in the freezer.

Frozen gooseberry jam is a very tasty, unusual and healthy dessert that does not require heat treatment and retains all its beneficial properties. Some chefs claim that after cooking and freezing, this delicacy turns out very similar to ice cream. You can use it plainly or with unsweetened tea.

So what can you make from gooseberries to please all members of your family? We recommend making delicious and thick frozen jam. To do this we only need the following components:

• fine granulated sugar - about 2 kg;
• fresh sweet gooseberries - about 2.5 kg.

Step by step cooking method

When thinking about what to make from gooseberries, you should definitely take into account all the wishes of your family members. Jam from such a berry turns out to be so tasty and healthy that not a single member of the household can refuse it.

First you need to process the main product. They sort it, tear off the tails and wash it thoroughly in warm water. After drying the gooseberries, after shaking them in a colander, place them in a deep bowl and intensively crush them with a masher so that all the berries burst.

After the described steps, add fine sugar to the gooseberries and mix thoroughly. Leaving the food at room temperature, wait until the sweet spice has completely dissolved.

As soon as a thick syrup forms in the saucepan, lower the immersion blender into it and beat at the highest speed until a fluffy, thick and homogeneous mass is obtained.

After you receive the jam mousse, put it in plastic containers with a lid and immediately put it in the freezer. In this form, the berry treat should be kept for at least a day. Only after this can it be eaten.

Frozen jam has a thick and very delicate consistency. It can be used instead of ice cream and as jam, after applying it to a slice of a bun.

It should be noted that this dessert can be stored in the refrigerator for six months. At the same time, it does not change at all in taste and consistency, and also retains absolutely all the useful components.

Let's sum it up

In this article we told you about what to make from gooseberries. By following all the recommendations in the recipes presented, you will get very tasty jam, rich compote and incredibly tender frozen jam.

It should be noted that these are not all the ways to prepare gooseberry delicacies. Using this berry, you can easily bake various pies, cakes, make mousse, fruit drinks, etc.

Back in the 90s, I was a student; it was not an easy time for us mere mortals, one might say it was hungry. They survived as best they could. And then one day I came to visit a friend with whom we studied at the institute. Her mother invited us to drink tea and offered us kiwi jam for tea (as she said, smiling). I was slightly shocked, because I knew this family and knew that they, like everyone else, could not afford a fruit that was outlandish at that time. But I drank tea with jam, which was incredibly tasty, emerald green, sweet and sour! Over tea, I still couldn’t resist and asked who gave them so much kiwi (because there was a whole three-liter jar of jam in my field of vision. To which my friend and her mother laughed and admitted that it was gooseberry jam with lemon added! !! Since then, I make this jam every year and remember my student years. And this year I tried to make it with brown sugar. The taste came out amazing!! With light caramel notes

Ripe gooseberries hang on the bushes and require our attention. Many people underestimate gooseberries and rarely replenish stocks from this berry... But in vain!This is simply a storehouse of all kinds of vitamins.

If we compare black currants with gooseberries, then the latter contains much more useful substances. Several centuries ago, in princely gardens and monasteries, gooseberries were called “agrus”, “kryzh”, “bersen” and “agrys”.

At the beginning of the 18th century, a Dutch artist, while in Moscow, wrote that agrus can rightfully be called northern grapes for its excellent taste and wide distribution.

At that time, gooseberries were quite popular on peasant and landowner estates. The number of bushes reached a thousand! The harvest was used as dessert and processed into high-quality wine. But in the twentieth century, trouble came from America - powdery mildew, which severely affected gooseberry bushes throughout the country. Decades passed before breeders developed a gooseberry variety that was resistant to this scourge.And since then, this storehouse of vitamins has not left our garden plots.

There is not a single garden crop that has such a variety of species as gooseberries. It can be green, almost black, dark red, light red, light green, white, smooth and “shaggy”, etc. But green gooseberries are still considered the most useful in medicine. You can call him a “doctor in the country”! Just one handful of these berries will prevent atherosclerosis, help with stomach disorders and improve blood composition.

Gooseberries have pronounced choleretic and diuretic properties. They are used for pain and cramping in the stomach, for diarrhea and constipation, as it normalizes the activity of the gastrointestinal tract. Gooseberries are also useful for tuberculosis and after serious illnesses.

If you want to get the maximum beneficial properties from the berries, and at the same time the slimness of French women, then it is best to eat the berries from the bush, trying not to pick off the stems, since they contain a lot of vitamins.

Gooseberries are a storehouse of all kinds of minerals and vitamins. Just 100 grams of these berries contain 75 mg of phosphorus, 200 mg of potassium, 30 mg of calcium and about 0.5 mg of iron.

Gooseberries contain much more vitamin C than cherries and raspberries, and their iron content exceeds both plums and apples.

Gooseberries contain substances - pectins, which neutralize the effect of heavy metals on the intestines. This quality also applies to radionuclides. That is why gooseberries are recommended for workers involved in hazardous environments and people living near nuclear power plants.

You can make many berry desserts from gooseberries. For example, marmalade.

Green gooseberry marmalade

Ingredients:
– gooseberries – 1 kg
- sugar - 550g.

Preparation:
This noble emerald colored marmalade looks great on the dessert table. It is no more difficult to prepare than regular marmalade.
Take a hard, unripe gooseberry, put it in a pan and, adding a few tablespoons of water, cover the pan with a lid and put it on low heat. The berries should be left on the fire until they are completely boiled. Thoroughly grind the berry mass through a sieve. Put the puree back on the fire and boil to half the original volume. Then add sugar in portions and, stirring, cook over low heat until tender. Readiness is determined by scales. The mass of the resulting product should be 1 kg.
Pour the resulting product into earthenware or enamel dishes moistened with water. When the marmalade hardens, cut it into cubes and sprinkle with granulated sugar. Store marmalade in a dry and cool place.

Gooseberry and kiwi marmalade

Ingredients:
– gooseberries – 750g
– sugar syrup – 500g
- kiwi (peeled) - 250g.

Preparation:
Place the gooseberries in a large saucepan and mash. Add sugar syrup and leave for 3 hours. Finely chop the kiwi, mix with gooseberries, and cook. Bring to a boil before pouring into jars.

Gooseberries in their own juice

Ingredients:
– gooseberries – 1 kg
- sugar - 200g.

Preparation:
Chop two-thirds of the berries and place them in jars up to their shoulders. Steam the remaining berries under a lid with sugar and a small amount of water, rub through a sieve or colander, pour the resulting puree over the berries and sterilize 0.5 liter jars at 90 degrees for 15 minutes, 1 liter for 20 minutes, 3 liter for 30 minutes.

Gooseberry jelly

Ingredients:
– gooseberry juice – 1l
– sugar – 900g

Preparation:
Strain the gooseberry juice (without pulp), pour into an enamel bowl, put on fire, boil for 10 minutes, then add sugar and cook, stirring and constantly removing foam, until tender. For flavoring, you can add a few lemon peels and remove them when the jelly is ready. Filter the finished jelly while hot through three layers of gauze and pour into heated, dry half-liter jars. Seal the filled jars without pasteurizing. Store in a dark, dry and cool place.

Gooseberry jelly with lemon

Ingredients:
1 kg gooseberries, 1.25 liters of water, 1 lemon, sugar.

Preparation:
Squeeze the juice out of the lemon, prepare the gooseberries and cut them into halves. Pour water, lemon juice into a saucepan, add gooseberries. Cook over low heat for 20 minutes. Cover the sieve with a muslin cloth (I think gauze would work), folded in 6 layers. Place the berry mixture in a sieve and leave to drain (overnight). No need to stir!
Determine the amount of drained juice; for every 600 ml you will need 500 grams of sugar. Boil the juice and sugar for 5 minutes over high heat. Remove the jelly from the heat and immediately strain through a fine sieve. Then it needs to be poured into prepared jars and sealed, stored in a cool place.

Gooseberry jelly no waste

Ingredients:
1 kg of berries will require 13 kg of sugar

Preparation:
1. Wash the berries, blanch and, without removing the stalks and sepals, pass through a juicer.
2. Add sugar and stir until completely dissolved.
3. Place into jars and cover with lids. Keep refrigerated.

Pour the remaining cake 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 heat. It will work out great drink.

If you love jelly, then dilute 1 tbsp in a glass of cold boiled water. spoon of starch and pour into a boiling drink, stir quickly and immediately remove from heat.

Gooseberry jam

Ingredients:
1 kg. gooseberries
0.6 kg. Sahara
100 ml. water

Preparation:
1. Sort the gooseberries, remove the stems and wash.
2. Place two parts (out of three) of berries in a suitable saucepan, pour in water, bring to a boil, cover with a lid and cook until the berries are soft for 20-30 minutes.
3. Pass the hot berries through a meat grinder.
4. Place the puree in a wide pan with low walls, add a third of the remaining (whole) gooseberries. Bring to a boil. Cook, stirring, for 5 minutes.
5. Now start adding sugar, but not all at once, but in parts so as not to interrupt the boiling of the jam.
6. Cook until sugar is completely dissolved, about 25 minutes.
7. Immediately pour the hot jam into jars.

Gooseberry puree

Ingredients:
– gooseberries – 1 kg
– sugar (or honey) – 1/2-1 kg

Preparation:
Sort out the ripe gooseberries, remove the stalks, wash in running water and, stirring continuously, steam in a small amount of water, then rub through a sieve. For each kilogram of the resulting puree, add 1/2-1 kg of sugar or honey, stir, bring to a boil and pour into jars while boiling. Fill the containers to the top, seal them hermetically and hold them upside down until the contents cool completely.

Gooseberry marshmallow

Ingredients:
- gooseberries (puree) - 4 cups
- sugar - 3 cups
- egg (white) - 2 pcs.

Preparation:
Still unripe green gooseberries are boiled in water until soft and, thrown into a sieve, rubbed hot. Fine sugar and egg whites are added to this puree, beaten as best as possible, and placed in a box.
Dry the marshmallow in the oven on low heat with the door open for 10 - 12 hours or in the sun. Cut the finished marshmallow into pieces and sprinkle with powdered sugar. Place in clean, dry glass jars and seal tightly with plastic lids.

Gooseberry fig

Ingredients:
– gooseberries – 1 kg
for syrup:
– sugar – 2 kg
- water - 300g.

Preparation:
We thoroughly wash the sorted ripe gooseberries in cold running water. Pour 2 fingers of water into an enamel basin, add the berries there and start boiling over low heat.
stirring constantly until the mass is completely softened. The mass should decrease in volume by half its original volume. While hot, rub the berries through a sieve, mix the resulting puree with the water in which the gooseberries were boiled, and again boil by half.
Then we cover the baking sheet with parchment paper, grease its surface with vegetable oil and pour in the resulting mass. Dry the marshmallow in the oven on low heat with the door open for 10-12 hours or in the sun. Cut the finished marshmallow into pieces and, sprinkle with powdered sugar, place in clean, dry glass jars, hermetically sealed with plastic lids.

Gooseberry jam

Ingredients:
– gooseberry puree – 1 kg
- sugar - 600-800g.

Preparation:
Gooseberry fruits are rich in pectin substances, so they gel well. However, gooseberries do not differ in aroma, and the finished products made from them do not differ in color. When cooking jam, they use a characteristic feature of gooseberries - they gel well and add fruits such as strawberries, raspberries, blueberries, etc.
For cooking jam, fruits with dense pulp, unripe ones, are selected. Before blanching, the stalks and sepals are not removed from them. The berries are boiled by adding a small amount of water until they become soft. Then the fruits are wiped and the resulting mass is weighed. When cooking gooseberry jam, boil 0.4 liters of water from 1 kg of pureed mixture, then add 0.6-0.8 kg of sugar per 1 kg of pureed mixture to the mixture. If other fruits with less pectin content are added to gooseberries, then less sugar is required.

Gooseberry sauce for meat

Ingredients:
Gooseberries 500 g
Sugar 200 g.
Garlic 2 cloves
Salt ½ tsp.
Ground ginger a couple of pinches
Several cloves
Ground black pepper to taste
Hot red pepper to taste
A couple of pinches of cinnamon
Vinegar 3 tbsp.

Preparation:
Wash the gooseberries, cut off the stems.
Place the gooseberries in a saucepan, add sugar and cook for 10 minutes after boiling.
Add all the spices, pressed garlic and cook for another 10 minutes.
Place the prepared hot gooseberry sauce into sterilized jars and roll up the lids.
Turn the jars upside down and let them cool to room temperature.
Store gooseberry sauce in a dark, cool place.

Gooseberry sauce for meat

Ingredients:
– gooseberries – 200g
- potato flour - 2 tsp.
- sugar - 2-3 tbsp. l.
– fruit wine – 50g

Preparation:
Wash the gooseberries, pour a small amount of boiling water over them, cook, grate, add potato flour (diluted in 3 tablespoons of water), sugar and wine, and boil. You can add the yolk to the chilled sauce.

Gooseberry sauce for sweet dishes

Ingredients:
- gooseberries - 2 cups
- apple juice - 3/4 cup
- sugar, lemon zest, almonds, raisins - to taste

Preparation:
Sort the gooseberries, remove the stems, rinse, drain and boil in apple juice, then add sugar and zest. Cover with a lid and simmer until soft. Remove from heat, whisk and serve chilled with sweet dishes or apple pie (or pudding). You can add chopped almonds or raisins to taste.

Gooseberry chutney

Ingredients:
– gooseberries – 1.5kg
– onions – 0.5kg
– sugar – 0.5 kg
– ginger – 50g
- hot red pepper - 1/4 tsp.
- garlic - 1 head
— 3% vinegar — 1 l
- water - 2 glasses

Preparation:
Wash gooseberries (preferably large green ones, the most sour ones) several times, carefully cut out the tendrils and stalks. Finely chop the onion into cubes. Mix all ingredients, add vinegar and cook over very low heat for 2.5 hours until a smooth, creamy mass is formed. For this type of chutney, you can also use unripe Antonov apples, having previously cleared them of skin, seeds and core (only the pure mass of berries and fruits is weighed after peeling them).

Pickled gooseberries

Ingredients:
For 0.5 kg of berries: 0.5 liters 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 you have cardamom, a little bit of cumin or cilantro seeds.

Preparation:
1. Peel unripe, still green gooseberries from stalks and sepals, wash, and 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, place the berries in prepared jars and immediately pour boiling syrup over them.
5. To prepare the syrup, put all the spices, salt and sugar in a saucepan with water, boil for 5-6 minutes, remove from heat, pour in vinegar, stir and pour over the berries.
6. Roll up, turn over onto a lid and cool under a blanket.
Store at room temperature. In the same way, you can pickle black currants, physalis, mushrooms, beets, carrots, tomatoes, peppers, and cucumbers. Such marinades are used in small quantities as savory additions to side dishes for main courses or for appetizers. An excellent snack to go with vodka, by the way!

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.

Assorted pickled berries

Ingredients:
— Gooseberries — 1.7 kg
– cherry – 1.7 kg
— black currant — 1.8 kg.
For the marinade:
— water — 4.5 l
- vinegar 9% - 200 ml
– salt – 75 g
- sugar - 125 g, bay leaf (or blackcurrant leaves) -2-5 pcs.
- vegetable oil - 200 ml.

Cooking Instructions:
The berries are washed, the stalks are removed and placed in a jar. Pour in the prepared marinade and seal tightly.
To prevent mold from forming on the surface of the marinade, pour a thin layer of vegetable oil. Store pickled berries in a cool room.

Salted gooseberries

Ingredients:
– water – 1 l
- salt - 4 tsp.

Preparation:
The gooseberries are washed, the stalks are removed and placed in a wide-necked bowl. Prepare the brine (dissolve salt in water and bring to a boil), cool it. Then pour cold brine over the gooseberries, cover with a napkin and press down with pressure. The dishes with gooseberries are placed in a cold place. After 1.5-2 months, the gooseberries are ready to eat.

Gooseberries with dill and garlic

Ingredients:
– gooseberries – 500g
— dill — 250g
- garlic - 250g.

Preparation:
Pass the sour gooseberries through a meat grinder along with dill and garlic. Place in a jar and place in a cool place. Use as a seasoning for meat dishes, adding granulated sugar to taste.

Gooseberry compote

Ingredients:
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:
1. Remove the berries from the stalks and sepals, wash, blanch and place in a sterile jar.
2. Pour boiling sugar syrup (0.75 liters of water 0.25 cups of sugar).
3. Immediately roll up, turn over onto the lid and cool under a blanket.
Store at room temperature.

Gooseberry kvass

Ingredients:
– water – 10 l
– gooseberries – 2kg
- honey - 1 glass
- yeast - 20-30g.

Preparation:
The process of preparing kvass from gooseberries is quite complex, and therefore such kvass was rarely prepared, mainly for those who were ill and convalescing for a long time.
Wash the collected berries thoroughly, keep in baskets and boxes for 1-2 days, add water and bring to a boil. After this, crush the berries in a tub or trough using a wooden pestle. Pour water, strain and use to prepare kvass with the addition of honey and yeast.

Gooseberry liqueur

Ingredients:
Gooseberries 4 cups
Sugar 4 cups
Vodka 4 glasses (+/- depending on the desired strength)
Water (depending on desired strength)

Preparation:
Pour the specified number of gooseberries into a large (3 liter) jar. Add 4 cups of sugar there. Vodka comes in third place. The amounts of the last two ingredients are actually arbitrary. Add at your own discretion, but no less than a glass.

We close the jars with lids and leave them for six months in a place securely protected from the sun. Just don’t forget about your liqueur and check on her. The signal of readiness will be the sediment collected at the bottom. We drain the fermented liquid, separating it from the berries. Pour the resulting drink with the aroma and taste of gooseberries into sterilized bottles. We close the bottles and add them to our supplies. (For a different volume, you can increase the ingredients after the first preparation - during the cooking process you will understand the norm)

Gooseberry berry 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 taken from the bush.
2. Add 3-4 tbsp. spoons of sugar, pour 0.5 liters of cold water, plug with a cotton swab or tie with a clean rag.
3. Place for fermentation in a warm place (with a temperature not lower than 20-22 °C).
4. After 3 months, strain through a sieve, bottle, seal and store in the refrigerator.

And of course, what could we do without jam?

Gooseberry jam stands somewhat apart in the general range of homemade jams, especially on the tables of citizens of large cities, it is a rather rare guest, they are very pleased to surprise the guests who drop by, they treat it as something very exotic.

But in ancient times, gooseberry jam was a regular at winter tea parties in our homes. The benefits of the fruits themselves are literally legendary; gerontologists claim that active consumption of gooseberries significantly prolongs life and rejuvenates the body. Gooseberry fruits contain a high content of vitamin C, P - active substances, iron, carotene, and even contain such a rare vitamin B9, the amount of which in the fruit increases as their ripeness increases.

In all proposed methods of cooking gooseberry jam, the maximum amount of vitamins is preserved; gooseberry jam is often cooked with the addition of other berries. A special delicacy is gooseberry jam with almond seeds inside each berry; for obvious reasons, you can’t make a lot of this jam, but you can still make a small batch. (Below is the recipe for Moldavian jam)

Whole berries from jam can be used to decorate cakes, and also as complete ingredients in fruit salads. An interesting feature of gooseberry jam is that it is extremely varied in appearance, depending both on the methods of preparing the jam and on the varieties of fruit used, as well as on the degree of their ripeness.

But it should be noted that preparing gooseberry jam is quite a time-consuming activity, which, of course, is worth it; you just need to adjust your plans. So,

Gooseberry jam - preparing dishes

To prepare gooseberry jam, you should take enamel pans that have been cleaned with soda - the enamel will not interact with the berries during the cooking process.

The glass jars in which the jam will be rolled should also be cleaned with soda and then boiled. This jam should be covered with tin lids.

Gooseberry jam “Tsarskoe”

Ingredients:
400 g gooseberries, vodka or alcohol, 800 g sugar, 1 glass of water, cherry leaves

Preparation:
Remove unripe gooseberries from seeds, rinse with water and soak in alcohol for 50-60 minutes. Then drain in a colander. In a separate pan, boil the cherry leaves 2-3 times, rinse the gooseberries with this water, then rinse them with cold water. Boil sugar and water, add gooseberries to this syrup, boil 3-4 times, each time you need to remove the jam from the heat for a couple of minutes. Then cook the jam over low heat until done.

Gooseberry jam

Ingredients:
- 1 kg of berries,
- 1 kg sugar,
- 1 glass of water,
- 0.25 teaspoons vanillin

Preparation:
1. Peel the berries from sepals, chop them and put them in a cold place for 4-6 hours.
2. Boil the syrup, dip cold berries into the hot syrup and shake so that they are submerged at the same time.
3. Remove from heat and cool completely.
4. Drain the cold syrup, put on the fire and bring to a boil again.
5. Immerse the berries in the syrup again, bring to a boil and cool completely.
6. Carefully remove the berries one at a time, heat the syrup again, and 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.
Place in jars when cold. Store in a cool place.

Classic gooseberry jam

This recipe for aromatic gooseberry jam is quite troublesome. But the jam turns out thick and very tasty.

To prepare it you will need 1.5 kilograms of sugar for every kilogram of fresh berries.

1. Add water and about 10 pieces of fresh cherry leaves to the pan and boil them for 5 minutes - this will allow the gooseberries to retain their green color.
2. Then the leaves are extracted and the resulting decoction is used to prepare sugar syrup of 40% concentration. That is, add half a kilogram of sugar to 700 milliliters of water and boil the broth until it is completely dissolved.
3. Peeled and washed berries must be placed in filtered syrup, the temperature of which should be approximately 80°C. In this form they must be left for 5 hours.
4. The actual process of cooking gooseberry jam occurs in four steps - after each cooking, you need to let the jam brew for at least 5 hours. Before each cooking, the berries should be removed from the syrup and about a quarter kilogram of sugar should be added (the sugar remaining after preparing the syrup must be divided into 4 parts). After adding sugar, the syrup needs to be boiled for about 10 minutes, then the berries are placed in the syrup and kept on fire for about 5 hours.
5. During the very last, fourth cooking, the jam should be boiled until tender. And at the end, add vanillin to the gooseberry jam at the rate of 50 milligrams of vanillin per kilogram of jam. 6. The finished jam, while still boiling, must be packaged in dry, hot jars and hermetically sealed. Then you need to turn the jars upside down and cool.

Gooseberry jam with raspberries

Ingredients:
700 grams of gooseberries and 300 grams of raspberries, 1.5 glasses of water and 1.25 kilograms of sugar.
Gooseberry jam is prepared as follows:

Preparation:
1. You need to make sugar syrup using all the sugar in one and a half glasses of water.
2. Gooseberries and raspberries should be placed directly into the boiling syrup. They need to be cooked in one go.
3. Pour the finished jam into pre-sterilized jars and roll up the lids.

Gooseberry jam with walnuts (Moldavian)

In particular, for a kilogram of gooseberries you should use about one and a half kilograms of sugar, one and a half glasses of water and about 100 walnut kernels.

Preparation:
1. Large and hard gooseberries must be washed and the seeds removed with a hairpin through a side cut. At the same time, prepare sugar syrup.
2. Walnut kernels should be lightly fried in a frying pan and then finely chopped. It is with these nuts that you need to carefully stuff the gooseberries.
3. The resulting stuffed gooseberries should be poured with hot sugar syrup. Then bring it all to a boil. And then put it in a cold place for 8-10 hours.
4. Then the jam needs to be put back on the fire and cooked until done.

Gooseberry jam with oranges

To prepare, for every kilogram of gooseberries you will need a kilogram of sugar, as well as 1 orange.

Preparation:
1. Washed gooseberries and peeled oranges must be passed through a meat grinder (you can also use a juicer).
2. Add sugar to the resulting mass, then heat it a little, but do not allow the boiling process, just until the sugar dissolves.
3. The resulting jam can be sealed - all that remains is to put it into prepared jars.

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Gooseberry jam - useful tips from experienced chefs

To preserve the bottle color of the berries in the jam, when preparing the sugar syrup, add about 10 fresh cherry leaves to cold water. Boil them for 5 minutes and remove. And then add the berries themselves. This simple technique will allow the jam to remain green.

For this jam you need not quite ripe gooseberries, preferably the same size. The berries are cleared of seeds by cutting each one on the side (a rather tedious task). You will need a cherry leaf, about a handful, preferably freshly picked.

The leaves are filled with cold water and placed on the stove. Boiling water is poured over the gooseberries (along with the leaves), and then we wait for them to cool. At night the container is placed in the refrigerator.

The next day, the liquid is filtered, sugar is added to it and brought to a boil (for 2 cups of resulting juice, 7 cups of sugar). The berries are placed in the resulting syrup and everything is boiled for 15 minutes - the berries should turn transparent green.

A few minutes before the end of cooking, fresh cherry leaves are added.

2. Gooseberry jam

gooseberries – 1 kg

granulated sugar – 1.5 kg

water – 2 glasses

You will need slightly unripe berries. The stems of the berries must be removed, washed and pierced. If the gooseberries are large, carefully remove the seeds through a cut in the top.

Syrup is boiled using half the sugar needed for jam. Then the hot syrup is poured over the berries and kept for about 5 hours.

The aged berries are strained in a colander. A third of the remaining sugar is added to the syrup and boiled for 6-7 minutes over low heat. The berries are poured again for 5 hours. This operation is repeated two more times, each time sugar is added.

Vanillin is added during the last cooking. The finished jam must be cooled quickly to preserve its natural color. You can do this in a bowl of cold water.

3. Gooseberry jam with lemon juice

gooseberries – 400 g

granulated sugar – 800 g

water – 1.5 cups

lemon – 2 pcs.

Boil water and remove from heat. Pour in green gooseberries, previously cleared of seeds. We drown the floating berries with a spoon. After whitening the gooseberries, place them in a colander and pour over ice water. Then fill the berries with ice water and place them in a cool place for 2 days, adding ice as needed. After this, drain the water.

Prepare sugar syrup from half the prepared sugar. Pour gooseberries into the boiling syrup, bring to a boil, remove from heat. Add a quarter of the remaining sugar on top and bring to a boil again. We repeat this 4 times.

After adding the last portion of sugar, pour in lemon juice and cook the jam over low heat, skimming off the foam on top and being careful not to stir with a spoon so as not to damage the berries.

4. Gooseberry compote

You will need slightly unripe gooseberries. They are sorted, the stalks are removed, washed in cold water, and pierced with a pointed match.

The berries are blanched for 2 minutes in boiling water with the addition of citric acid. For 1 liter of water – 1 gram of citric acid. Then cool the berries in cold water and place them in jars. Pour hot syrup over the berries (1.5 kg of sugar per 1 liter of water).

Half-liter jars are sterilized for 15 minutes in boiling water and rolled up.

5. Gooseberry marmalade

Place the gooseberries in a saucepan, add a few tablespoons of water and boil under the lid. Grind the mixture thoroughly and pass through a sieve or blender. 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 tender.

The finished marmalade is placed in 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 you will need 550 grams of sugar.

6. Gooseberry jelly

Wash the 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 you will need 700 grams of sugar.

7. Gooseberry preparation

Mash pre-washed ripe gooseberries in an enamel bowl with a wooden spoon, add hot water, put on fire and, stirring continuously, heat (without boiling) for 30 minutes. Then, before it cools down, squeeze out the juice. The juice can be used immediately or poured into jars, sterilized and rolled up.

The remaining mass, adding sugar to taste (you can do it without sugar), heat it again almost to a boil, immediately transfer it to jars, roll it up, turn it upside down and let it cool. These gooseberries are an excellent filling for pies. It makes delicious jelly and compotes. For 1 kg of berries you will need a quarter glass of water.

8. Natural gooseberries

Peel the gooseberries from the stalks, remove damaged and unripe berries, rinse in cold water, blanch in hot water (90°C) for 5 minutes. Then cool for 2 minutes in cold water and drain. Place the berries tightly in prepared jars and pour boiling water over them. Close the jars with boiled lids and sterilize half-liter jars for 9 minutes, liter jars for 12 minutes, then seal and cool.

9. Lightly salted gooseberries

Unripe gooseberries are taken. To prepare, you need 50 grams of salt and spices (similar to canning cucumbers). Pour brine over the berries and leave for up to 5 days.

After this, the brine must be drained and boiled for 15 minutes. Pour boiling brine over the gooseberries again and seal. For preservation, you will need jars of at least 3 liters so that self-sterilization by residual heat occurs. The lactic acid formed in the brine will ensure preservation.

10. Gooseberries pickled in red currant juice

For the marinade:

red currant juice – 600 ml

allspice – 5 peas

carnation – 5 flowers

piece of cinnamon

Take ripe, strong gooseberries. The variety doesn't matter. The berries are pierced with a pointed match and placed in glass jars. Then pour in cold marinade.

The jars are covered with lids and placed in a pasteurizer. Boil for 3 minutes, then roll up.