What to do from the gooseberry for the winter?

Despite all the utility of the gooseberry, many people do not like this berroda. This is due to the rather rough skin of the gooseberry and a large number of seeds inside it. Nevertheless, do not forget about this gift of nature. Gooseberry, if it is a little bitd of arms, it can be the basis of delicious billets for the winter.

1
Gooseberry jam with vaniline

For the workpiece, use slightly unripe berries with smooth skin and medium sized. For jam, you will need 1 kg of gooseberry, 1.5 kg of sugar, 200 ml of water and 10 g of vanillin.

Each berry is removed from the tail and reach it with a wooden toothpick.
Prepared Gooseberry Fill with cold water and withstand 5 hours in it. Berries beat into the sieve and let them dry.
From all prepared sugar and water, welcome syrup. Boil it 10 minutes, constantly removing the white foam.
Pushed gooseberry Lower in hot syrup and withstand all together without boiling for four hours.
Bring the jam to a boil and boil it for 8 minutes.
After the first boiling, we will withstand the jam 4 hours, and then boil it again the same 8 minutes.
The procedure for eight-minute cooking and four-hour standings will be repeated only 4 times.
With the last boiling of jam, put 10 g of vanillin to the gooseberry.

2
Gooseberry jam with cherry flavor

This jam is better boiled from the gooseberry of green. Then the workpiece you get the emerald color, because the syrup color will give the cherry leaves.

As a basis, take the previous recipe, but during the boiling of the syrup from 200 ml of water and 1.5 kg of sugar add 25 pieces of fresh cherry leaves.
Syrup with leaves boil 15 minutes, and then let it stand for 2 hours.
Two hours later, Cherry leaves remove, and the syrup is brought to a boil.
In the last boiling of jam in syrup, Vanillin is no longer added. An unusual fragrance of this workpiece will give cherry leaves, which gave their color and smell of syrup.

3
Jam from the gooseberry royal

This delicacy really deserves that he is called royal - it is incredibly tasty and original.

Choose the largest smooth gooseberry and clean it from the tails. On the side of each berry with a sharp knife, make a small incision and squeeze the bones through it. Gooseberry You will need 5 glasses.
Walnuts (1 cup) bailitate large and dry in the oven to light fragrance.
Through a cut in every berry gooseberry, put a piece of nut.
Take 7 glasses of water and bring it to a boil. Put 50 pieces of cherry leaves into the water and cook everything together for 5 minutes. Give fragrant water to cool and take it from it only 1.5 glasses of green fragrant liquid.
Cook the syrup of 7 sugar glasses and 1.5 glasses of cherry beam.
Stuffed gooseberries put on a very hot syrup. Here add 4-5 leaves from the cherries that you used to be cooked in water. Your leaves will then stay in jam.
Hold the berries with nuts in the syrup 4 hours. Next, send the workpiece on fire.
Boil jam with the smallest boiling for 15 minutes, and then you will cover it right away.

4
Jam from the gooseberry with oranges without thermal processing

For this workpiece, a very loose gooseberry will fit, which in the usual jam can lose the form.

1 kg of gooseberry Clean the garbage and tails. Wash it well and dry on the fabric.
3 medium oranges with an elastic crust wash with hot water and wipe the towel. Fruits cut into arbitrary pieces, but do not delete the crust. If there are bones inside, get rid of them.
Twist the gooseberry berries on the meat grinder and pieces of oranges.
Mass fuel with one kilogram of fine sugar sand. Stir several times so that there are no sweet grains in the jam.
Billet decompose on small jars and store it in the refrigerator.

5
Jelly from the gooseberry

For this winter dessert, use a slightly unplanned gooseberry - it will be better cheerful.

Berries are covered with toothpick and place in a wide pelvis. Fill them with so much water so that it is to be flown with the top layer of berries.
Boil the gooseberry on weak heat until it softening it.
The resulting decoction is moving the car a fine sieve. Before this, the gooseberry will additionally disperse that the juice can be separated from it as much as possible.
The resulting fragrant liquid is twice, constantly interfering with a wooden spoon.
Add sugar juice into the wooded juice and boil the mass to the point as its drop will quickly stick on a cold dish. To do this, place a saucer in the freezer in advance.
Hot jellies run through the jars and let it cool without covers. Covers are put on later.

On 1 liter of the boiled juice of the boiled sugar you will need 700 g.

6
Shelled from gooseberry

Homemade grazing may well replace store candy. Its advantage is that it is perfectly stored all winter.

2 kg of gooseberry Fill with one glass of water. Boil everything together 40 minutes before the berry robble. To speed up this process, thrust them with a brush.
Give the mass a little cool and while it is still warm, overfeed through the frequent sieve.
Weigh the resulting puree and on every 2 kilogram add 1 kg of sugar.
Welcome a puree with sugar to a fairly thick state. You will see it for the fact that the spoon when stirring the mass will turn with the effort.
Sheet for baking shook paper for baking. Lightly lubricate it with vegetable oil with neutral smell.
Smooth layer decompose the warm puree on paper and scatter it with silicone spatula.
Dry pastile in the oven at 60 degrees and with the door open.
When the workpiece becomes an elastic, turn off the fire and allow the mass to cool directly on the sheet.
Large leaf of pastes Cut on arbitrary pieces and sprinkle with large sugar sand. You can make a roll of rolls.
Keep dessert in sealed banks and with complete darkness.