Gooseberry preparations for the winter surprise with the breadth of their range - from jam, compotes, jellies to hot sauces and seasonings for meat dishes. In addition, this berry perfectly retains its appearance, taste, and vitamin value when frozen. In winter, after defrosting, you can decorate your favorite cake with it or eat it as fresh, remembering the wonderful time of the end of summer.
Its unpretentious bushes grow in the yards of almost every rural resident of the northern province of Sweden, Norrbotten. Our yard is no exception. The end of August has arrived, and it's time to harvest the berries. Let me tell you how to prepare gooseberries for the winter, using recipes from Swedish housewives.
Freezing gooseberries
The easiest way to preserve tasty, vitamin-packed berries is to freeze them.
In my opinion, it is best to freeze it without adding sugar, “in its natural form,” using bags or small containers, because with repeated defrosting, the vitamin value of the berry is lost.
The collected berries should be cleared of debris and the “tails” and “spouts” removed from the dried flowers. Place the bags filled with berries in the freezer. Simply and easily! If only there was enough free space on the freezer shelves!
Gooseberry marmalade - a classic Swedish recipe
This dessert is a clear favorite among other types of preservation of these delicious berries. To prepare it, gooseberries should be picked slightly unripe, since these are the berries that contain more pectin than fully ripe ones.
Therefore, when cooking, it is not necessary to use special sugar containing pectin; you can use regular sugar, without adding pectin separately during cooking. The finished marmalade has a fairly dense consistency and hardens.
Gooseberry marmalade recipe:
You will need:
- 1 kg of berries,
- 50 g water (quarter cup),
- 500 g sugar,
- You can use flavorings such as lemon, lime, cinnamon.
How to make marmalade:
- Peel the berries from the “tails” and “spouts”.
- Place it in a saucepan with a thick bottom, add water, cook over low heat for 10 minutes until the berries are completely boiled.
- Rub the resulting mass through a sieve or grind with a blender if you do not pay attention to the remaining seeds.
- Add sugar and flavorings, bring the mixture to a boil, continue cooking at moderate heat for 30 minutes, stirring gently, skimming off any foam that forms.
- A non-spreading drop indicates the degree of readiness.
- Distribute the finished marmalade into disinfected jars and place in a cool place.
It can be used as a sweet filling for pancakes, cakes, and other baked goods. It is very tasty to have a cup of tea with it.
This summer I tried to supplement the classic marmalade recipe by using blueberries as an additive. By weight, it was half the weight of a gooseberry. The taste of marmalade has become softer, and the color has become richer.
Gooseberry marmalade according to the recipe given above can be cooked a little differently.
While making homemade wine from various berries, including gooseberries, I noticed that the mass obtained after pressing the berries through a mechanical juicer (I use the most primitive attachment for a meat grinder) is perfect for making marmalade.
What need to do:
- Pass the berries through a meat grinder. It turns out to be a very thick mass.
- Pour the “cake” with a small amount of hot water and squeeze.
- Dissolve sugar in 100 g of the resulting solution, bring to a boil.
- Add the berry mass, cook at moderate heat for 20 - 25 minutes, until thickened.
Gooseberry jam (recipe from my Swedish neighbor)
We will need:
- 2.5 liters of berries,
- 300 g water,
- 700 g sugar.
How to make jam:
- It is advisable to take berries that are not quite ripe. Clear it of tails and spouts.
- Mix sugar with water, bring to a boil.
- Add the berries, continue cooking at moderate heat, stirring regularly for 20-25 minutes, until the berries become soft and the jam itself thickens.
Gooseberry compotes, as a type of preservation for the winter, are not popular here.
Concluding the article, I would like to mention one more type of gooseberry preparation, I mean homemade wine from the berries. Gooseberries produce wine with a rich taste. Its color can easily be improved by adding blackcurrant or blueberry juice during production.
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Gooseberry picking season is in full swing. What to cook with this tasty and healthy food? Well, of course, raw jam - gooseberries, grated with sugar. This product does not undergo heat treatment, so all vitamins are preserved in it. The recipe is so simple that even a novice cook can easily handle it. When you open a jar of grated gooseberries in winter, you will feel the aroma of summer.
Ingredients:
- Gooseberries 1 kg
- Sugar 1-1.5 kg
How to make raw gooseberry jam:
Sort the gooseberries, remove the stems, wash,
You can use gooseberries of any variety/color - green, yellow. I have red gooseberries.
Grind the washed gooseberries in a meat grinder or chop using a blender.
Add sugar to the berry puree. I put it in a one to one ratio. If you have a sweet tooth, you can add more sugar.
Mix the berry mixture and sugar well. I leave it for several hours until the sugar is completely dissolved. After making sure that the sugar has completely dissolved, we place our preparation in clean, dry, sterilized jars.
Sprinkle a spoon or two of sugar on top of each jar to form a crust, which will prevent mold from forming. You can also use the old advice and put a circle of paper soaked in vodka on top of each jar. Then nothing will happen to your berries! But in any case, you need to store raw gooseberries in the refrigerator.
The gooseberry picking season begins at the end of July, beginning of August. Even in the old days, people valued this wonderful berry for its good taste and unsurpassed benefits, so they came up with many ways to prepare it. This is the topic that our article today is devoted to.
How are gooseberries harvested?
Harvesting sometimes becomes a real challenge - most of the varieties of this shrub have extremely sharp thorns (fortunately, there are also non-thorny hybrid varieties). In order to avoid scratches, the bushes are watered generously with cold water - the thorns become soft and problems no longer arise. It is believed that it is better to pick berries in the morning or evening, when there is or is not yet dew. If the crop is harvested during the day, then the container with berries must be placed in the shade.
Dried gooseberries
Red gooseberries are usually dried. The berries are first cleaned of sepals and stalks, and then dried in a warm oven on a tin sheet or in the oven on a baking sheet (first at 35º C, and then at 75º C). During the drying process, the berries are periodically turned over. The finished product is stored in cloth bags or clay pots. One of the uses of dried gooseberries is cooking sauces for fish and meat dishes.
Ice cream gooseberry
Cleaned from sepals and stalks, wash, dry on a towel, lay out in one layer on a board or baking sheet and place in the freezer. The finished product is stored in tightly sealed portion bags (to avoid re-freezing).
Gooseberry marmalade
To prepare marmalade, place unripe berries in a saucepan (after sorting, peeling and washing the berries), add 2-3 tbsp. water and cook covered until softened. The finished mass is pressed and rub through a sieve, after which the puree is boiled until the volume is reduced by half. Add sugar in portions (1:1) and cook until tender.
Gooseberry jelly
Washed and prepared gooseberries are boiled for 25 minutes. with added water (for 1 kg of berries - 4 tbsp. water), juice drain and filter, and the pulp is squeezed out (the resulting juice is also filtered and mixed with the rest). Next product boil to half volume(removing the foam) and add sugar in several stages (800 g per 1 liter of juice). After the sugar has dissolved, the jelly is tasted - if the drop does not lose its shape, it is poured into prepared jars, pasteurized (1 liter - 15-20 minutes, 0.5 liter - 7-8 minutes) and sealed.
Jam from gooseberries
Peeled, sorted and washed gooseberries (preferably unripe) are blanched in boiling water for 3-4 minutes. (small berries are pricked, and large ones are cut and removed from them seeds with some pulp). After this, the berries are cooled in water and placed in the finished syrup (for 1 kg of berries - 3 tbsp. water and 700 g of sugar). Boil the jam over low heat for a quarter of an hour and set aside for 5-6 hours. This is repeated 3 more times, adding 200-300 g of sugar each time. The finished product is poured into prepared jars, allowed to cool and sealed.
Gooseberries, grated with sugar
Peeled and washed gooseberries and 1 lemon along with zest are crushed using a meat grinder, covered with sugar and mix well (for 1 kg of gooseberries - 1.5 kg of sugar). The finished product is placed in prepared jars, covered with lids and stored in a cool place.
Gooseberry compote
Ripe but still hard berries are peeled, washed, pricked with a thick needle, placed in prepared jars and poured with boiling syrup (1 liter of water and 700 g of sugar per 1 kg of berries). The compote is sterilized (1 liter – 15-20 minutes, 0.5 liter – 10-15 minutes) and rolled up.
Pickled gooseberries
The following ingredients are used for the marinade:
- Sugar - 2 tbsp.
- Water - 1 l
- Cinnamon - 1 piece
- Cloves - 3-6 pcs.
- Salt to taste
- Acetic acid (20-25%) – 50 ml
All ingredients are boiled and vinegar is added at the end. The marinade is poured over washed, peeled and placed berries in prepared jars. Lay on top blackcurrant leaves and tarragon. The neck of the jar is covered with parchment paper, then with a circle of cardboard (of suitable diameter) and finally tied tightly with cellophane.
Salted gooseberries
Ripe gooseberries are peeled, washed and placed in a suitable container in a layer of no more than 20-25 cm. The berries are poured with brine (30-35 g of salt per 1 liter of water). A load is placed on top and left for 1.5-2 months in a cool place. Salted gooseberries are transferred to jars and poured heated to 75º With brine, pasteurize (1 l – 15-20 min., 0.5 l – 10-15 min.) and close.
Gooseberries in their own juice
Prepared berries (700 g) are pricked and placed in jars. 300 g of berries are steamed under a lid with sugar (200 g) and a small amount of water. Cooled puree grind through a sieve and add to the rest of the berries. The jars are pasteurized (1 l – 20 min., 0.5 l – 15 min.).
Gooseberry champagne
Place 3 kg of prepared gooseberries, 2 kg of sugar in a bottle (10 l) and pour in 5 l of water. The neck is closed with a water seal and the bottle is left in the sun for exactly 40 days. The finished champagne is carefully poured into bottles, corked and sent to the cold (for 30 days). After this, the plugs are pulled out, release the formed gas and close the neck with them again. Store champagne in a cool place.
Gooseberry wine
The ingredients are taken in the following proportions: for 1 kg of gooseberries - 1.4 liters of water and 800 g of sugar. The berries are crushed, some water and sugar are added and left to ferment in a warm place for 3 days (remembering to stir). After this, squeeze out the juice, pour it into a bottle, add the remaining water and sugar. The neck is closed water seal. After fermentation is complete, the wine is bottled and sent to the cellar for 6 months.
Gooseberry liqueur
The prepared gooseberries are placed in a bottle, filled with vodka (so that the berries are completely covered) and left for 6 months. After this time, the liqueur is filtered, poured into bottles, and added to each 2 tbsp each sugar and a couple of raisins, after which they are closed and left for 2 months.
Thanks to the presence of inflorescences and tails, harvesting gooseberries turns into a troublesome process, but your efforts will pay off handsomely. Good luck with your preparations!
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In order to preserve a lot of berries during processing and storage, I suggest you prepare pureed berries along with jam. Jars of pureed berries are stored in the refrigerator.
Prepare gooseberries pureed with sugar:
In a blender (you can grind it in a meat grinder if you don’t have a blender), puree the berries and add sugar.
Mix the mixture well with a wooden spoon. Leave it for 1.5-2 hours, stir occasionally.
We take out and wash the jars. Any (I mostly take 0.5 and 1 liter with a screw cap).
Turn it over and dry it, then (I do this by pouring boiling water into ¾ of the jar, covering it with a lid and keeping it with water for 8-10 minutes).
We drain the water and immediately put the gooseberries and sugar into the jar, roll up the lid and turn the jar over onto the lid.
Jars of pureed berries should be stored in the refrigerator.
Until the next harvest you will always have fresh berries. We make fruit drinks, jelly from them and simply eat them with tea.
Bon appetit!
Gooseberries for the winter without cooking- This is a very useful preparation that allows you to preserve the maximum amount of nutrients in the berries. There are different variations of preparation, consider some of them.
Gooseberries for the winter without cooking
Rinse 1 kilogram of berries thoroughly, remove spoiled berries, stems and tails. Wash a couple of oranges, pour boiling water over them, and cut into pieces. Mix oranges with prepared berries, grind through a meat grinder (use the finest sieve), add 1 kg of sugar, beat additionally with a blender. Distribute the mousse into prepared containers and close with lids. Store in a cool place, cover with lids. Store the preparation in the refrigerator. You can also store it in another place, as long as it is cool enough. JamYou will need:
Liter of water
- granulated sugar – 1 kg
- gooseberries – approximately 1 kg
Rinse in advance and remove the stems from the berries. Pour them into jars, sprinkle with granulated sugar and fill with water. Place on the fire, boil, but do not need to cook. Place the basin in the refrigerator and let it stand until the morning. The next day, place the mixture on the stove and remove it after it starts boiling. The procedure should be carried out for 7 days in a row. A long period of time will allow the pectin to release, thanks to which the workpiece will become transparent, and the berries themselves will remain intact.
What do you think?
Garlic-berry sauce
Harvest the crop, sort it out. Select 1 kg of clean fruits. For this amount, take 300 g of garlic and the same amount of dill. Grind dill, garlic and berries through a meat grinder (use the finest sieve), add salt to taste. You can add a small amount of chili pepper. Distribute the sauce into jars, close the lids, and store in the refrigerator.
Gooseberries for the winter recipes without cooking
Tkemali saucePrepare gooseberry puree. Pre-wash, sort the fruits, add half a liter of water, and boil until completely softened. Grind through a colander or sieve. For 1 kg of puree you need to take a head of garlic, a couple of hot peppers, a bunch of cilantro, basil, parsley and dill. Place on the fire and boil the berry mixture. Place on the stove and boil the mixture for 15 minutes. Pour tkemali into sterile containers or bottles and store in a cool place.
Rate and.
Freezing gooseberries
Freezing is the fastest way to prepare. In addition, it allows you to preserve a maximum of vitamins and beneficial elements in the fruits. Thawed fruits can be used fresh, or you can take them to prepare fruit drinks and compotes. You just need to follow the main rule - once the berries are thawed, use them immediately. It's best to freeze them in small containers or bags.
Before freezing, sort the fruits, remove all questionable, spoiled and rotten berries. Some housewives freeze the fruits along with the stalks, but it is more convenient to do this at the preparation stage.
Cook and...
3 ways to freeze
1. Berries in sugar. Wash the crop and discard any spoiled berries. Measure 1 kg of quality fruits. Take this amount? kg granulated sugar. Stir the mixture, place in portions into clean containers and place in the freezer.
2. Berries in syrup. Pour chilled sugar syrup over the prepared fruits (dissolve ? kg of granulated sugar in a liter of water). Distribute into plastic containers and place in the freezer. Keep them open for the first couple of days, and then tightly seal them with lids and put them away for long-term storage.
3. In bulk. Wash and dry the berries, distribute them on a tray, and put them in the freezer. Remove the “icy” fruits from the chamber and distribute them into containers or individual bags.
Berries – 1 kg
- granulated sugar – 1 kg
- medium orange
Subtleties of preparation:
Pre-prepare small jars. Baby puree containers are best suited. Wash them with the addition of soda, pour boiling water over them, and further process them in the oven. They must be dry and sterile. Wash the gooseberries and sort them. It is impossible for spoiled berries to be included in the preparation. Wash the orange, pour boiled water with added soda over it. Chop it into pieces along with the peel, discard all the seeds. Place the orange slices in a blender and chop. Stir until the sugar dissolves. Place in jars and roll up.
Rate and.
Gooseberries for the winter without cooking. Jelly without cooking
Ingredients:
Water - half a liter
- berries – 1 kg
- granulated sugar – 1 kg
Sort the berries, wash them, cut off the stems. Pour the berries into a large bowl or saucepan, sprinkle with sugar, and pour water on top. Leave the fruits like this for a day. Stir the container with berries and place on the stove. Boil the contents, but do not cook. After boiling, immediately turn off the heat. Remove the pan from the stove and cover with a lid. On the second day, repeat everything again, boil without cooking and leave aside. The procedure requires patience, since it will need to be repeated within a week. This time is necessary for pectin to be released. It is this that gives transparency to the delicacy. For 7 days, distribute the preparation into jars and cover with lids.
Prepare also.
Recipe with lemon
You will need:
Lemon
- gooseberries – 1 kg
- granulated sugar – 1 kg
Subtleties of preparation:
Sort the berries, remove the stalks and stems. Cut the lemons into equal small wedges. Mix the fruits and grind through a meat grinder (place the middle mesh). Add sugar to the resulting puree, mix thoroughly and let stand overnight on the kitchen counter. During this time, the juice will stand out. In the morning, pour the mixture into sterilized jars and screw on the tin lids. Screw caps can also be used. Store in a cold cellar or on a refrigerator shelf.
What do you think?
And another version of jam with lemon
Granulated sugar – 1.3 kg
- large lemon
- gooseberries – about 1 kg
Subtleties of preparation:
Free the fruits from all excess, wash, sort. Place the berries on a towel and let dry. Wash the lemon, pour boiling water over it, remove the yellow zest. Peel and discard the white peel, crumble the pulp. Get rid of the seeds. Grind everything together through a meat grinder. Mix with granulated sugar. After 3 hours, when a large amount of liquid appears in the container, slightly heat the jam and leave for a while. Repeat the procedure a couple more times so that the granulated sugar dissolves better.
Gooseberry-banana confiture
- dissolved gelatin – 7.5 tbsp. spoons
- a couple of mint sprigs
- bananas – ? kg
- sugar – 0.75 kg
- mint liqueur or cognac – 4 tablespoons
Cooking features:
For cooking, choose fruits of the same color and variety. Wash them, tear off the tails, knead them. Add mint leaves, granulated sugar, and gelatin to the resulting mass. Place the mixture in the refrigerator overnight. In the morning, continue preparing the confiture. Chop the bananas into thin slices and add them to the resulting mass. Place the mixture in the refrigerator again. As soon as an hour has passed, heat the mass until boiling, cook for 4 minutes. At the end of the process, add liqueur or cognac, pack into small jars, and screw on.
Another version of jam with banana
Ingredients:
Granulated sugar – 0.6 kg
- gooseberries - approximately 1 kilogram
- banana – 3 pieces
Rinse the berries and fruits thoroughly, remove the peels and stems. Place the gooseberries in a colander and let them dry. Sprinkle the berries and bananas with sugar and mash until smooth. Mix the resulting mass thoroughly to ensure complete dissolution of the sugar. Place in sterile jars and store in the refrigerator.
Jam with banana and cinnamon stick
Ripe banana
- cloves - a couple of pieces
- gooseberries - half a kilogram
- cinnamon stick
- sugar - half a kilogram
Cooking features:
Sort the berries, rinse thoroughly and dry. Mash the berries with a spoon or grind through a meat grinder. Peel the banana and chop it into thin slices. Add sugar to the berry-fruit mixture, mix gently, and let it brew. As soon as a couple of hours have passed, add cinnamon and cloves to the mixture and place on the stove. After the mixture itself boils, time it for exactly 5 minutes. Take out the spices, pack the jam into jars, and roll up.
Gooseberries for the winter without cooking orange
Compound:Orange – 3 pieces
- lemon, peeled
- washed gooseberries – 3 kg
- granulated sugar – 5 kg
Remove the seeds from lemons and oranges, grind through a meat grinder with the addition of gooseberries. Transfer the berry-fruit mixture into an enamel bowl, add sugar. Mix thoroughly. Cover the container with gauze and let it sit in the kitchen for exactly one day. Stir the contents several times with a wooden spoon. After a day, distribute into jars, cover with lids, and store in the room.
If you're ready to try boiled options, check out elderberry jam
Ingredients:
Glass of water
- ripe gooseberries – 1.3 kg
- sugar - three glasses
- sprigs of elder flowers – 6 pieces
How to cook:
Wash the gooseberries thoroughly, dry them, cut off the tails and ends with a sharp knife. Rub the elderberry blossoms thoroughly to get rid of small bugs. Fill the flowers with cool water and let stand for exactly 5 minutes. Place the fruits in a deep saucepan, add drinking water and elderberry blossoms.
Bring the mixture to a boil, spread the elderflower flowers on top and cover with a lid. Cook the jam over moderate heat for about 10 minutes. Remove the branches and continue cooking without a lid for about 20 minutes.
Once the specified time has passed, the fruits will soften and lose their shape, but the caramel color and floral smell will remain. Sterilize clean containers. Distribute fragrant jam into hot containers, screw on the lids, and hide in the cellar.
Since gooseberries have a fairly dense skin, they can be stored fresh for up to two months, using them for food consumption, as well as for making jelly, compotes and desserts. But its natural sourness and hard skin do not allow you to fully enjoy the natural berry; as they say, it quickly “irritates your teeth.” We need to prepare gooseberries for the winter. To prepare delicious gooseberry preparations, berries of varying degrees of ripeness are useful. You can “spun” compotes from still unripe hard gooseberries, or you can also make jam from ripe berries. It was gooseberry jam for the winter that became the most popular type of preparation from this berry, its calling card. But in order to enjoy the unique taste of gooseberries and take advantage of its healing properties throughout the year, in addition to jam, you can prepare other various preparations from it: compotes, jellies, jams, juices and even wine. Gooseberry compote for the winter, gooseberry jelly for the winter, gooseberry sauce for the winter, etc. are very popular among our housewives. Our chefs come up with very interesting combinations of gooseberries with other products and fruits. What is the price of just gooseberries and oranges for the winter! This type of preparation has an original appearance, taste and pleasant aroma, composed of the spicy freshness of orange and sweet and sour shades of gooseberry. Preparing such a dessert for the winter will bring a lot of joy to your children during the cold season.
Making wine from gooseberries is considered one of the best ways to process this berry. Of all the berries that ripen in our gardens, gooseberries are the best suited for making homemade wine. For wine, ripe but not overripe berries are used that have not lost their fresh taste. And don’t let it bother you that these are not grapes, but gooseberries. For the winter, recipes for various twists made from it make this berry unsurpassed. But even the simplest gooseberry recipes for the winter require taking into account a number of features and nuances, without which you cannot get a quality product for winter.
Recipes on our website, as well as advice from experienced chefs, will help you know how and what to cook from gooseberries for the winter:
If the recipe calls for removing the “tail” of the gooseberry, use kitchen scissors rather than a knife;
Gooseberry jam, as a rule, should be made from slightly unripe berries, elastic and dense;
When cooking gooseberries, pierce each berry, so they will not crack and retain their beautiful appearance;
Gooseberry jam is cooked in several stages, cooling the pan each time after boiling;
Strictly follow the recipe and proportions of ingredients for each specific recipe, add the exact amount of sugar, cook for the correct time, otherwise you can easily get liqueur instead of jam.
Any canning for the winter begins with harvesting a ripe harvest. Valuable fruits are carefully removed from trees or bushes so as not to damage or lose them. Unfortunately, the situation with gooseberries looks somewhat different. Harvesting these useful berries often turns into a real test for the owners, because most varieties are protected by long and sharp thorns. The solution to the problem was invented decades ago: the plant needs to be watered with cold water so that the spines become soft and flexible. As a result, collecting and preparing gooseberries for the winter will become much easier! In addition, there are countless recipes for preparing such a delicacy: jam in a slow cooker, jam with oranges, berry mass with sugar without cooking, etc.
Gooseberry and elderberry jam for the winter
To make gooseberry and elderberry jam perfect for the winter, the ingredients must be prepared properly. Unlike currants or raspberries, gooseberries should not be picked on a sunny day. The optimal time is a cool morning or evening before or after the dew appears. Elderberry blossoms are best picked from the top branches of trees in areas away from the highway. Since flowers quickly darken during heat treatment, use them in the recipe, strictly following the sequence of steps. Otherwise, gooseberry and elderberry jam will not be very attractive.
Necessary ingredients for gooseberry and elderberry jam for the winter
- ripe gooseberries - 1.3 kg
- sugar - 3 tbsp.
- water - 1 tbsp.
- sprigs of elder flowers - 6 pcs.
Step-by-step preparation of elderberry gooseberry jam for the winter
- Wash the gooseberries thoroughly, dry them, and trim off all the ends and tails with a sharp knife.
- Rub the elderberry inflorescences thoroughly to remove all small bugs. Fill the flowers with cold water for 5-7 minutes.
- Place the berries in a deep saucepan with sugar and drinking water. Bring the mixture to a boil, place sprigs of elderflowers on top and cover everything with a lid.
- Cook gooseberry jam over moderate heat for 7-10 minutes. Then remove the branches and continue to cook the mixture without a lid for another 15-20 minutes.
- After the allotted time, the berries will soften and lose their shape, but will acquire a stunning floral smell and caramel color.
- Sterilize clean jars over steam for 10 minutes. Place fragrant jam in a hot container, roll up the lids and hide for the winter.
Gooseberries with oranges for the winter: video recipe
Literally any gooseberry is suitable for winter preparations. Slightly unripe berries are left for compote, sauce or pickling. A medium-ripe harvest is suitable for making jellies, liqueurs and jams, and an overripe one is suitable for gooseberry jam with oranges for the winter. The combination of sweet and sour berries with citrus fruits has an extraordinary golden color and a stunning summer aroma, despite the specific “winter” smell of oranges. Thanks to its composition, rich in vitamins and minerals, the delicacy has gained a whole fan base. Prepare gooseberries and oranges for the winter using this video recipe:
Gooseberries for the winter - a recipe without cooking
Gooseberries are a unique berry with an unusual taste and a very rich chemical composition. Since ancient times, the fruits of the thorny bush have been valued for their healing and rejuvenating properties. In terms of the amount of vitamin C, berries occupy second position in the ranking after currants. And fruit acids, potassium, magnesium, iron, phosphorus and other beneficial substances contained in gooseberries in large quantities strengthen the body and increase immunity. To preserve the tasty medicine for the winter without subjecting it to heat treatment, you can simply grind the gooseberries with sugar. Check out the no-cook recipe below!
Necessary ingredients for a winter recipe without cooking
- gooseberries - 2 kg
- sugar - 2.5 kg
Step-by-step instructions for preparing gooseberries without cooking
- Rinse soft ripe gooseberries in cold water and dry on a kitchen towel. Cut off the tail and stem of each berry.
- Pass the mixture through a meat grinder or grind with a blender until almost homogeneous.
- Add the stated amount of sugar to the jam and stir until it is completely dissolved.
- Place the gooseberry preparation into sterile jars, cover with plastic lids and place in the far compartment of the refrigerator.
Each housewife has long determined for herself the optimal recipes for preparing gooseberries for the winter: some like jam without cooking, others like proven jam with oranges, and others like marmalade with lemon and vanilla from a slow cooker. But sometimes, due to lack of time or additional ingredients, the berries simply have to be frozen. This useful preparation can be used in winter for baking, creamy desserts, sauces and dressings, compotes, decorating cakes, jellies, etc. But only if the freezing is carried out according to the rules:
- When preparing berries for the winter without cooking, you should take care of their cleanliness. Before freezing, gooseberries must be thoroughly washed and completely dried. If moisture remains on the surface, an ice crust will form on the berries after freezing.
- Gooseberries for freezing should not be under-ripe or over-ripe. In the first case, after defrosting they will be very sour. In the second, they will simply fall apart.
- The best way to keep the harvest safe and sound is to spread it in a thin layer on a cutting board and leave it in this position in the chamber until completely frozen. Only after this can the gooseberries be collected and distributed in portions into bags.
- In addition to plastic bags, you can use small zip bags, plastic containers with lids, or disposable half-liter glasses for freezing berries.
- When freezing berries, divide them into small portions. In such a way that the entire package (glass, tray) can be used at one time. After defrosting, gooseberries cannot be re-cooled, otherwise they will lose not only their taste and presentable appearance, but also all their beneficial properties.
- Thawed berries can be used without cooking. For example, beat it with sugar as a filler for yogurt. Or you can prepare a portion of fresh fragrant jam in the middle of winter for pancakes, buns or pancakes.
As soon as they don’t prepare gooseberries for the winter! Starting with delicate jam with elderflowers and delicious jam with oranges, and ending with aromatic confiture without cooking - all recipes are good and appropriate in their own way. Any preparation from such a berry will find its application in home cooking.