Gooseberry compote for the winter in a 3-liter jar - 10 simple and delicious recipes

Gooseberry compote for the winter in a 3-liter jar is a quick, simple and very tasty preparation, which will not be difficult to prepare on one condition: if you find a gooseberry on the market or grow it in your garden. Unfortunately, this berry, once very popular, is now a little forgotten by gardeners, but in vain, because jams and compotes from it are simply excellent! Take advantage of our 10 simple and delicious gooseberry compote recipes and delight your family!

Gooseberry mojito with mint and lemon in a 3-liter jar for the winter

Cooking time: 1 hour.

Servings: 3 liters.

The gooseberry mojito with mint and lemon was invented on the basis of the Cuban mojito cocktail, which, by the way, is also non-alcoholic. It includes such an original combination of mint, lemon and gooseberries under one lid. Cook it, and you will most likely like this compote too!

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  Gooseberries need to be sorted out of garbage, washed and dried (if desired, cut tails off the berries).
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  Wash the mint, dry it, remove the damaged leaves.
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  Rinse the lemon well, cut it into slices 3-4 mm thick directly with the skin.
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  Pour berries into sterilized jars.
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  Place the mint on top.
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  Add lemon.
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  Pour boiling water up to the necks.
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  Cover the jars with clean lids and let them sit for 20-25 minutes.
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  Boil the syrup, for this, pour the water from the can of compote into a saucepan, add sugar, boil. Pour the prepared syrup back into the jars.
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  Roll up the cans with lids.
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  Put the compote jars on the lids, wrap them up and let them cool, and then store them in the cellar or in a dark pantry.

Bon Appetit!

Gooseberry compote "Mojito" with orange

If you like a somewhat unusual gooseberry and mint compote called mojito, then prepare it with the addition of an orange. In addition to mint, lemon balm can be added to mojito. Such a drink is especially pleasantly refreshing and tones up in the heat, but in winter it will definitely not be superfluous on your table.

Ingredients:

• Water - how much will go into the jar.
• Gooseberry - 500 gr.
• Orange - 1 pc.
• Sugar - 1 tbsp.
• Mint - 3 sprigs.
• Lemon balm - 1 sprig.

Cooking process:

1. Wash the jars and lids, sterilize the jars, boil the lids for 5 minutes.
2. Cut the peeled orange into thin slices, remove the seeds, because they, like the peel, will add unnecessary bitterness to the mojito.
3. Sort the gooseberries out of the debris, wash under running water and let the water drain through a colander.
4. Put the gooseberries on the bottom of the cans, and orange slices on top.
5. Rinse the melissa and mint thoroughly, pour over boiling water and put in jars.
6. Pour boiling water over the mojito compote to the top of the jars, cover with lids, then let the jars stand for 15-20 minutes.
7. Next, pour the water into a saucepan, add sugar, bring the syrup to a boil.
8. When the sugar dissolves, pour boiling syrup into the jars, let the mojito stand under the lids for another 15-20 minutes.
9. Drain the syrup from the cans into a saucepan again, bring to a boil, return the syrup to the jars, adding to the very top of the necks.
10. Screw the jars or seal them with a key for the winter, turn them over to the lids, let them cool completely under the blanket.
11. Store the orange and gooseberry mojito in a dark, cool place.

Bon Appetit!

Simple and delicious gooseberry compote with black currant for the winter

With the addition of black currant, the gooseberry compote prepared for the winter will become much tastier, because the currant will give it its rich taste and aroma. Even in a diluted form, such a compote will have a thick wine-ruby hue, which, you see, is very beautiful!

Ingredients:

• Gooseberry - 300 gr.
• Black currant - 300 gr.
• Sugar - 1-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Separate the berries from the debris, remove all the branches. Then rinse the currants and gooseberries well under running water, let the water drain through a colander.
2. Put the berry platter in sterilized jars, add sugar there. If the berries are very sour, add more sugar.
3. Pour the berries under the necks of the jars with hot water, let them stand for 15 minutes under the lids.
4. Then pour the syrup into a saucepan, boil; pour the berries again under the necks of the jars with hot syrup.
5. Wait 15-20 minutes again, pour the syrup into a saucepan and boil it.
6. Pour the boiling syrup over the jars under the necks, roll up the jars with sterilized lids for the winter.
7. Turn the jars of compote upside down, wrap them with something warm, and let cool completely.
8. Store the rolls in a dark, cool place.

Bon Appetit!

Gooseberry compote with red currants in a 3-liter jar

Gooseberry compote with red currants will become a tasty and healthy drink, which is not at all difficult to prepare for the winter using our recipe. The most time-consuming process here is picking berries and removing debris and twigs. However, it is worth tinkering to enjoy an excellent compote in a few months!

Ingredients:

• Gooseberry - 300 gr.
• Red currant - 300 gr.
• Sugar - 1.5-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Rinse the jars with lids, sterilize the jars over steam or in the oven, and boil the lids in clean water for at least 5 minutes.
2. Sort the berries, remove all debris and twigs (tails from gooseberries, if they are short, you can not cut them off).
3. Rinse the berries well under running water, strain through a colander.
4. Next, pour the berry platter into three-liter jars and add sugar to taste. Since red currants are naturally rich in vitamin C and therefore acidic, sugar can be added at least 1.5-2 cups per three liters of compote.
5. Pour boiling water over the berries to the top of the jars, cover the jars with lids.
6. Let the jars sit for a quarter of an hour, then pour the syrup into a saucepan and bring it to a boil.
7. Let the jars stand again for at least a quarter of an hour, and the berries are steamed in them.
8. Drain the syrup back into the saucepan, bring to a boil, and pour back into the jars.
9. Close the jars tightly with lids, turn them upside down and let them cool under a warm blanket.
10. Then hide your compotes for long-term storage in a dark, cool room.

Bon Appetit!

Step-by-step recipe for making gooseberry and cherry compote

If you want gooseberry and cherry compote to have a very intense cherry color, then use red gooseberry. But in principle, it is not so much the color of the gooseberry that matters as its taste: if it is too sour, then at least two glasses of sugar per one three-liter jar must be added to the compote, since cherries are also sour berries. However, together with sugar, these berries turn into a fragrant drink, which then only needs to be diluted with boiled water to taste.

Ingredients:

• Gooseberry - 250 gr.
• Cherries - 250 gr.
• Sugar - 1-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Wash and sterilize the jars and lids (boil the lids in a saucepan with clean water for at least 5 minutes).
2. Rinse the cherries and gooseberries separately well under running water, let the water drain through a colander.
3. You can remove the seeds from cherries, or you can not remove them. Put the cherries in the jar first, pour the gooseberries on top.
4. Add sugar to the jar, and then pour boiling water up to the very top.
5. Let the jars sit, covered for 15 minutes, then drain the jars into a large saucepan and bring to a boil.
6. Pour the jars of berries with boiling syrup again, insist the contents of the jars under the lids for at least 15 minutes.
7. Pour the syrup back into the saucepan, bring to a boil, pour back into the jars.
8. Using a special wrench, screw the lids on the cans tightly (or use cans with twist-off lids).
9. Turn jars with compote upside down, wrap and let them cool completely.
10. Then store the jars in a dark, cool room.

Bon Appetit!

Delicious gooseberry and apple compote for the winter

Do you want to stock up on a tasty and healthy homemade drink for the winter, which has a delicate, apple and berry aroma and a very pleasant, sweet and sour taste? Then make a gooseberry and apple compote according to our simple recipe. Such work takes very little time, and the result will pleasantly surprise you! The recipe is given for one three-liter can.

Ingredients:

• Gooseberry - 200 gr.
• Apples - 3-4 pcs.
• Sugar - 1-1.5 tbsp.
• Water - how much will go into a 3-liter jar.

Cooking process:

1. Wash the jars and lids with detergent or soda, then sterilize the jars in the oven or over steam, and boil the lids for 5-7 minutes.
2. Select apples for compote without rot and wormholes. Wash them, cut into 2 or 4 pieces, remove pits and cores.
3. Place the apples on the bottom of the jars.
4. Rinse the gooseberries well; tails can not be cut off - unlike jam, they do not interfere with compote.
5. Strain the berries in a colander, pour over the apples.
6. Next, pour 1-1.5 cups of sugar into a jar, pour boiling water to the top.
7. Leave the jars under the lids for 15-20 minutes so that their contents are well steamed.
8. Pour the syrup into a saucepan through a strainer lid, boil and pour back into the jars.
9. The second time, let the hot syrup steam the contents of the jars for a quarter of an hour.
10. Drain the syrup back into the saucepan, bring to a boil, and pour back into the jars.
11. This time, roll up the cans for the winter, turn them upside down and wrap them up with something warm.
12. When the jars are completely cool, take them out for long-term storage in a cool place.

Bon Appetit!

A simple recipe for gooseberry and raspberry compote for the winter

Often garden or forest raspberries are added to gooseberry compote to get a very aromatic, with a pleasant taste, homemade drink. And so that more such deliciousness comes out, we advise you to make a very concentrated compote, pouring berries into two-thirds of the can with the addition of 1.5-2 glasses of sugar. Such a compote is very well stored, the berries from it can be used as a filling for pies, and the liquid before use only needs to be diluted with boiled water to taste.

Ingredients:

• Gooseberry - 250-300 gr.
• Raspberries - 300 gr.
• Sugar - 1.5-2 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Wash the lids with water and detergent and boil in a clean saucepan for 5 minutes.
2. Wash the jars well, sterilize.
3. Gooseberries and raspberries must be sorted out, and then rinsed under running water and allowed to drain through a colander. Rinse raspberries carefully so as not to damage them.
4. Put the gooseberries and raspberries in sterilized jars.
5. Pour boiling water over the berries, cover with clean lids and let them stand for 15-20 minutes.
6. Next, drain the water into the pan using the strainer lid.
7. Add sugar, boil the syrup, wait until the sugar is completely dissolved.
8. Pour the boiling syrup over the jars of berries and let them stand again under the lids and steam for 15-20 minutes.
9. Pour the syrup back into a saucepan, bring it to a boil, and roll up the jars for the winter.
10. Place the jars on the lids, wrap something warm, and let them cool completely.
11. Then take out the cans for long-term storage in a dark, cool room.

Bon Appetit!

Delicious gooseberry and apricot compote for the winter

Apricots are sweet, wonderful-smelling southern fruits that make ordinary gooseberry compote even better! However, keep in mind that when rolling compotes with stone fruits without removing the seeds, you need to drink them within two years to eliminate the likelihood of poisoning.

Ingredients:

• Gooseberry - 250 gr.
• Apricots - 250-300 gr.
• Sugar - 1.5 tbsp.
• Water - how much will go into the jar.

Cooking process:

1. Rinse the jars, sterilize in the oven or over steam.
2. Wash the lids with a dishwashing detergent and then simmer for 5 minutes.
3. Sort out the gooseberries from the debris, rinse well, let the water drain through a colander. Do not remove the ponytails - this is extra work, because they do not bother anyone in the compote.
4. Rinse the apricots well, the seeds can be removed or the fruits can be left intact.
5. Fill the apricots with gooseberries and fill the jars with boiling water to the top.
6. Cover the jars with clean lids and leave to infuse for 15-20 minutes.
7. Next, pour the water into a saucepan (use strainer lids), add sugar to the water, bring the syrup to a boil and completely dissolve the sugar.
8. Pour jars of berries with boiling syrup, let them stand again for at least 15 minutes.
9. Pour the syrup back into a saucepan, boil it and roll up the jars for the winter tightly and tightly.
10. Cool the jars by placing them upside down and wrapping them in a blanket.
11. Store cold jars in a cool, dark place.

Bon Appetit!

How to make gooseberry compote and plums for the winter?

Plums with gooseberries are another great compote for the winter. If the plums are sour, then sugar can be added a little more than 1-1.5 cups. So you get a concentrated drink, which can then be diluted with boiled water to taste.

Ingredients:

• Gooseberry - 250 gr.
• Plums - 250 gr.
• Sugar - 1.5 tbsp.
• Water - how much will go into a 3-liter jar.

Cooking process:

1. Rinse three-liter cans well with soda or any means, rinse and sterilize over steam or in the oven. Boil the lids for 5-7 minutes.
2. Gooseberry berries need to be sorted out, then rinsed in running cold water, you do not need to cut off the tails - they do not interfere with the compote.
3. Rinse the plums; the bones can be removed from them if you cut them in half, or you can roll them with the bones.
4. Place plums on the bottom of the jar, gooseberries on top. If you need a very concentrated compote, then keep in mind that the total volume of laid fruits and berries should reach the hangers of the jars.
5. Pour boiling water over the jars, let them stand for 15-20 minutes, so that their contents are thoroughly steamed.
6. Then drain the water into a large saucepan using the lid with holes.
7. Add sugar to the syrup and boil it.
8. Pour the boiling syrup into the jars to the top, let them stand for 15-20 minutes.
9. Drain the syrup back into the saucepan, bring to a boil, and pour back into the jars.
10. Roll up the cans tightly with lids.
11. Let the compote cool under the blanket, while the jars should be on the lids, which will help determine if the compote is flowing out or the jars are really well twisted.
12. Store the cooled gooseberry compote and plums in a cool, dark closet or in the cellar.

Bon Appetit!

Very simple gooseberry compote without sterilization

You can make compote from gooseberries, which does not require preliminary sterilization of the cans, it is only important to wash them well. The method of triple pouring will help in this matter, in the process of which all the microbes that were there are destroyed by boiling water. But you still have to boil the lids.

Ingredients:

• Water - how much will go into a 3-liter jar.
• Gooseberries - 2/3 cans.
• Sugar 1.5 tbsp.

Cooking process:

1. Wash three-liter jars, pour over with boiling water.
2. Sort out the berries, you don't need to cut off the tails, and then add 2/3 of the volume of each jar.
3. Pour boiling water over the jars to the very top, let them stand for 10-15 minutes. Place clean lids on top of the jars.
4. Pour the water from the cans into a large saucepan using a strainer lid.
5. Pour 1.5 cups of sugar into a saucepan for one three-liter jar (or adjust the amount of sugar as you like).
6. Bring the syrup with sugar to a boil, dissolve the sugar completely and pour into the jars, cover, letting stand again for 15-20 minutes.
7. Drain the syrup again, bring to a boil, pour into the jars and again let the compote stand for 15 minutes.
8. Boil the syrup for the last time, pour into the jars with berries to the very top and now seal them tightly with lids.
9. Turn the jars upside down, wrap them up with something warm and let them cool completely, and then take them out for long-term storage in a cool room.

Bon Appetit!