Recipes from Gooseberry

August 12, 2017 17:52 | Fruit Plants

From berries gooseberries get a great wine, especially varieties of berries Black Negus.From it, by the way, and the most delicious stewed fruit, and jam is good, because the berries have their own flavor.But from ripe berries of other varieties of gooseberry jam taste has no one better to make jelly.Cook jam from berries and very green, to make it fragrant, add a black currant berry or cherry leaves, and even at all the spices used in the confectionery industry.To cook really delicious gooseberry jam, it is necessary to recall one old recipe called "Tsarskoe jam."

¬ęTsar" gooseberry jam

1 kg of unripe berries of a large gooseberry, 1.5 kg of sugar, 100 cherry leaves.

Clear berries from the stalks and sepals.Absorb cherry leaves.Pour boiling water and leave for 6-8 hours.

leaves throw, drain the water, berries fill with sugar and leave for 6-12 hours.Bring to a boil over medium heat, stirring sugar, especially from the bottom of the pelvis, or jams will burn, immediately remove from heat and let co

ol.Then Dowar jam until tender, stirring and removing the foam.Cool and spread out along the banks.

This jam is cooked only from completely green gooseberry, when it has only just started to form seeds.It is better to use a large-fruited varieties.

gooseberry compote

1/2 cup berries, 1/4 cup sugar, 0.75 liters of water.

Berries release from the peduncle and sepal, wash, blanch and put into a sterile liter jar.

Pour the boiling sugar syrup (three-quarters of a liter of water a quarter cup of sugar).

immediately roll up, turn the jar to cover and cool under a blanket.

Store at room temperature.

Note.Those who do not like sugar, can restrict 1 tbsp.spoon with a small slide.

gooseberry jelly without waste

1 kg of fruit, 1.5 kg of sugar.

berries are washed, blanched and, without removing the peduncle and sepal, passed through a juicer.Add sugar and stir until it completely dissolved.Arrange for the banks, cover.

Store in refrigerator.

Remaining after squeezing juice cakes cover with cold water and bring to a boil.Pour the syrup through a sieve into another saucepan, add sugar to taste and boil for 2-3 minutes.Remove from heat.Get great drink.

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

Pickled gooseberries

0,5 kg of berries 0.5 liters of water, 1 tbsp.spoon of salt, sugar and 9% -nogouksusa, bay leaf, a couple of peas black pepper, 1 pea - fragrant, 2gvozdichki, a little cinnamon, if any, cardamom, cumin and coriander seeds (a little bit).

Immature, owl still green berries gooseberries clear from the peduncle and sepal, wash, drain off the water.Each chop berries with a fork.Berries blanch in boiling water in a colander.Colander remove, drain off the water, fold the berries into the prepared jars and immediately pour the boiling syrup.

To prepare the syrup in a saucepan with water to lower all the spices, salt and sugar, boil for 5-6 minutes, remove from heat, pour the vinegar, stir and pour over the berries.

Roll up, turn on the cover and cool under a blanket.

Store at room temperature.

Note .For those who like a spicy seasonings, vinegar can increase the dose to 3-6 spoons and therefore must take the same amount of sugar, leaving a still salt just 1 tbsp.spoon.

Note

Similarly, you can marinate black currant, physalis, mushrooms, beets, carrots, tomatoes, peppers, cucumbers.Use these pickles in small amounts as a spicy addition to side dishes to main dishes or snacks.Excellent, by the way, a snack with vodka!

Berry vinegar

For its preparation is best suited gooseberries, but you can use white or red currants, cherries, and generally speaking, any berries.

0,5 liters of water, 3 - 4 tbsp.spoons of sugar.

liter containers to fill half removed from the bush, unwashed berries gooseberries.Add the sugar, pour cold water plug with a cotton swab or clean cloth tie.Put to ferment in a warm place (temperature not lower than 20-22 degrees).

After 3 months, strain through a sieve, pour into bottles, cork and refrigerate.

gooseberry jam

1 kg of berries, 1 kg of sugar, 1 cup water, 1/4 h. Tablespoons vanilla.

Berries are clear of sepal, chop and place in a cool place for 4-6 hours.

Boil syrup, dipped in hot syrup and berries cold shake to

they sank at once.Remove from heat and cool completely.

cold syrup drain, put on fire and bring to a boil.Again dip berries in syrup, bring to a boil and cool completely.Carefully remove the berries, one by one, re-heat the syrup, berries immersed in it, bring to a boil and cook for 30-35 minutes.

The ready jam add vanilla or vanilla sugar.

Arrange in a cold on the banks.Store in a cool place.

Wine gooseberries are doing exactly the same way as a dessert or fortified wine, black currant, so we will not dwell on this.

Kvass from gooseberries, too, is prepared in the same way as a black currant.