In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in middle lane Russia.

Home floriculture is not only a fascinating process, but also a very troublesome hobby. And, as a rule, the more experience a grower has, the healthier his plants look. What should those who have no experience but want to have a home do? houseplants- not elongated, stunted specimens, but beautiful and healthy ones, not causing a feeling of guilt with their fading? For beginners and flower growers who do not have much experience, I will tell you about the main mistakes that are easy to avoid.

Lush cheesecakes in a frying pan with banana-apple confiture - another recipe for everyone’s favorite dish. To prevent cheesecakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder or soda, thirdly, the thickness of the dough - you can sculpt from it, it is not tight, but pliable. Good dough with a small amount of flour it will turn out only from good cottage cheese, and here again look at the “firstly” point.

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in both medicine and veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to properly use potassium permanganate in the garden.

Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.

Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.

Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. More large leaves do not prevent it from successfully replacing Benjamin and Co. ficuses. Moreover, polyscias offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike the pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!

A hedge is not only one of essential elements landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.

Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.

Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of soup with lean bread- then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages ​​of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).

Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.

One of the most popular berries in our latitudes is the gooseberry, a distant relative of the currant. In old times in Rus' it was called “bersen”. How cultural edible plant it has been mentioned since the eleventh century, and two centuries later, the number of varieties of this shrub exceeded a thousand. Today, more than one and a half thousand varieties of this delicious sweet and sour berry are known in the world.

Composition and beneficial properties

Each gooseberry is like small pantry, containing such useful elements, How:

These hypoallergenic berries are used for metabolic disorders, digestive, urinary and cardiovascular systems, for edema, hypovitaminosis and anemia of various origins. They can be used to provide the body with iron, copper and phosphorus. The pectins contained in gooseberries help remove radionuclides and heavy metal salts from the body.

All these beneficial features berries can be preserved in various ways culinary methods , including without the use of heat treatment. This is especially important for preserving ascorbic acid in the finished product, since traditional brewing berries deprives products of this important component for health.

That is why preparation of gooseberries without cooking in the form of raw jam or puree. Berry preparations according to these recipes retain up to seventy percent of the vitamin C they contain.

Berries in raw jam retain their smell and taste, but raw jam Although it turns out to be useful, it is not very interesting from the point of view of flavor shades. gooseberry jam. That is why other berries, fruits and spices are often added to gooseberries, in combination with which the palette of gooseberry flavors is revealed to connoisseurs with renewed vigor.

The most interesting is the combination of gooseberries with citrus fruits, including grapefruits, lemons and oranges.

The most popular are recipes for raw jam without cooking from gooseberries and oranges. At the same time, recipes use whole fruits, their pulp and even the peel, which gives finished product special aroma and taste.

Orange, like gooseberries, contains monosaccharides, fiber, vitamins and minerals, including:

That is why this orange representative of citrus fruits helps strengthen the immune system and digestive systems body, prevention of hypertension, gastrointestinal problems, vitamin deficiency, fluid retention in tissues, anemia and scurvy. Use raw orange useful for tissue restoration and healing, and its peel helps in the treatment of rheumatism and diseases of the cardiovascular system.

Orange is useful for obesity and is used as an antioxidant and anti-aging agent. Orange adds flavor to gooseberry preparations unique taste and aroma. The combination of it and gooseberries opens up unlimited possibilities for cooks and allows them to create a variety of combinations raw jams, sauces, fruit drinks, compotes, fillings for raw desserts and baked goods without the use of cooking.

Recipes for making raw gooseberry and orange jam

The proposed recipes can be prepared from gooseberries and oranges of any variety. When preparing jam without cooking, you can combine berries to your taste different color, take oranges with yellow, orange, pink, red and dark red pulp, endlessly expanding the palette of colors, tastes and smells.

Raw jams do not involve boiling, so they should be stored in a cool place. They can also be frozen in portions. To prepare the suggested recipes, it is best to use blenders and food processors. If such equipment is not available, you can use a meat grinder.

Option 1 recipe for raw gooseberry and orange jam

Take a kilogram of gooseberries, the same amount of granulated sugar or powder and one large orange.

Wash and dry the fruits. Cut the peel off the orange, it will be useful for another recipe, and cut the citrus itself or divide it into quarters.

Grind parts of fruit and berries in any possible way.

Transfer the resulting mass in parts into glass, ceramic or enamel dishes of a suitable size and sprinkle with sugar. Tightening cling film or cover with a towel or lid, set the container with puree aside and wait for the juice to release. Stir and set aside again until the sugar is completely dissolved. Place the prepared product without cooking into clean, dry and sterilized jars and seal tightly.

Store in a cool, dark place.

Option 2 recipe for raw gooseberry and orange jam

Prepare a kilogram of gooseberries, three medium-sized oranges, a little less than a kilogram of brown sugar and a couple of pinches of ground cinnamon.

Sort and wash the gooseberries, removing unsuitable berries.

Wash the oranges very thoroughly using a brush. Then cut into segments, removing the seeds.

Pass the berries and oranges, along with the peel, through a meat grinder with the finest grid.

Transfer the mixture to a suitable container, sprinkle the mixture with cinnamon and sugar. Cover with a towel or several layers of cheesecloth and leave for at least eight hours until the sugar is completely dissolved.

It’s most convenient to do this at night, so that the next morning you can put it in clean jars and seal it tightly.

Option 3 recipe for raw gooseberry and orange jam

To make jam without boiling for this recipe, take one and a half kilograms of gooseberries, one large lemon (or two medium ones), a couple of large oranges and two kilograms of brown sugar. If you use white granulated sugar, you will need two and a half kilograms.

Wash and sort the berries.

Wash oranges and lemons with a brush and scald with boiling water.

Zest from lemons and oranges cut with fine grater . Cut off the remaining peel. Cut the citrus into wedges and remove the seeds.

Grind fruits and berries using a food processor, meat grinder or blender. Transfer the resulting mass in parts into an enamel, ceramic or glass bowl and pour granulated sugar. You can replace granulated sugar powdered sugar. Cover the future jam with a clean cloth to allow it to breathe and leave. In about eight or nine hours, your no-cook jam will be ready.

Place it in appropriate containers and seal tightly.

Store uncooked jam in a cool, dry place away from light.

Recipe for a spicy and aromatic gooseberry and orange sauce for meat and poultry

Gooseberries are a berry that can be called universal. It makes unusual and delicious sauces for duck, turkey, chicken, lamb and beef.

Like sweet jam, you can make them the same way - without using jam.

Take a kilogram of prepared gooseberries, 300 grams of peeled garlic, greens from a bunch of cilantro or dill and small piece from a fresh pod of hot red pepper (optional, if you like spicy food).

Grind the berries, garlic, herbs and peppers using a food processor or blender, or pass through a meat grinder using a wire rack with the smallest mesh.

You can customize the recipe by adding salt and/or vegetable oil to the sauce to taste.

Rearrange ready sauce into suitable processed jars, close tightly and store.

Store the sauce in the refrigerator!

Gooseberry jam with oranges is loved in almost every home, as the final result is always beautiful, tasty and fragrant.

And its aroma on winter days will be a reminder of a bright, sunny summer.

Briefly about the benefits

As you know, oranges are rich in vitamin composition: PP, C, A and E. Also known tropical fruit contains: monosaccharides, natural fiber, valuable minerals and acids.

As for gooseberries, their composition is rich in vitamins. Therefore, this jam helps to cope with such a problem as vitamin deficiency in the autumn-winter season. Besides, herbal products I'll normalize work nervous system and digestion.

Just like the orange “comrade”, gooseberries boost immunity and help the body overcome many viral infections. There is also an opinion that berries prevent the risk of cancer.

Orange and gooseberry are low in calories, so they are included in diets. But today we will not talk about losing weight, but about how to cook tasty, aromatic, and most importantly healthy winter period gooseberry jam with oranges.

Classic recipe

Ingredients:

• Gooseberries – 2 kg;
• Large oranges – 5 pcs;
• Sugar – 2.4 kg.

Preparation:

You can also put it in the refrigerator by covering the neck of the jar with a plastic bag.

Gooseberry jam with orange for the winter

To prepare this deliciousness you will need:

• Gooseberries – 1 kg;
• Sugar – 1.5 kg;
• Oranges – 2 pcs.;
• Water – ¾ tbsp.

Recipe:

1. Wash the gooseberries, remove the stems, and pierce each berry with a toothpick;
2. Pour sugar into a saucepan, add water and place on fire to heat. You need to cook over medium heat so that the sugar dissolves evenly during cooking and does not burn;
3. When the sugar is completely dissolved, remove the pan from the stove and add gooseberries to it;
4. Stir and put the pan back on the stove. Turn on low heat (so that there is minimal foam) and cook the jam for about 10 minutes. Then increase the heat a little;
5. Cut the oranges into arbitrary pieces and add to the jam when the berries are almost ready. But you can add citrus at the beginning of cooking;
6. Cook the contents of the pan for no more than 40 minutes. If you increase the cooking time, then in the process the jam will begin to form. useful material;
7. Be sure to skim off the foam. When you notice that an openwork foam has begun to form in the center, the jam is ready;
8. Remove the pan from the heat and pour its contents while hot into sterilized dry jars.

Recipe without cooking

Required ingredients:

• Gooseberries – 1 kg;
• Orange – 4 pcs;
• Sugar – 1.2 kg.

Making raw gooseberry and orange jam:

1. Wash the berries thoroughly and cut off the stems and stems using scissors;
2. Peel the oranges. It is also necessary to carefully remove the white subcortical layer from them. Cut into slices, remove seeds and transparent film;
3. Grind peeled fruits and berries with a blender or pass through a meat grinder;
4. Pour all the sugar in portions into the resulting puree-like mass;
5. Mix thoroughly until the sugar grains are completely dissolved in berry puree. Then leave the mixture for 10 hours or overnight to cure;
6. After the specified period of time, spread the raw gooseberry jam with oranges into jars, close the lids and put them in the refrigerator.

This type of jam (without cooking) has recently become popular. The point is that without passing heat treatment, the sweetness retains all its vitamins, taste, aroma and nutrients. For this type of preparation, soft and juicy berries are usually used.

To increase the lifespan of jam, you should not only observe temperature regime storage, but also proportional ratio products and sugar. If you use 2 kg of sugar for 1 kg of berries, then this raw gooseberry and orange jam will be perfectly preserved even at room temperature.

How to make gooseberry jam with oranges and lemon

Ingredients for jam:

• Gooseberries – 1 kg;
• Orange – 2 pcs;
• Lemon – 2 pcs;
• Sugar – 1 kg.

Step-by-step preparation:

1. Preparation: remove the stems, trim the sticks and make sure that no crushed berries get into the jam. Peel the oranges, remove the white layer, remove the seeds. Simply rinse the lemons;
2. All berries and citrus fruit scroll through a meat grinder or grind using a blender. In any case, you should get a puree-like mixture;
3. Sprinkle the fruit and berry puree with sugar and set aside for a couple of hours;
4. Place the future jam on the stove, bring to a boil, and then reduce the heat to low and cook for another 1 hour. During this time, the mass of jam should decrease (boil down) by about a third;
5. Pour hot prepared jam into jars and close with lids.
6. After cooling, remove to storage.

From this amount of ingredients you will get approximately 1.6 liters of sweet jam.

Cooking a treat with the addition of bananas

Gooseberry jam is also called “royal” because its taste is truly unforgettable. According to historians, the sweet was the favorite dessert of Empress Catherine II.

Thanks to citrus fruits, the jam turns out to be very aromatic, and to add piquancy, bananas can be added to orange and gooseberries. How to make gooseberry jam with orange and banana?

To prepare “royal” jam you will need:

• Gooseberries – 500 gr;
• Orange – 1 piece;
• Banana – 1 piece;
• Granulated sugar – 500 gr;
• Spicy cloves – 4 buds;
• Cinnamon powder – 1 tsp.

Step-by-step preparation:

1. Wash the gooseberries, remove the sticks, sort and grind in a blender or meat grinder;
2. Place the resulting puree in a saucepan in which you plan to cook the jam;
3. Peel the orange, grind through a meat grinder and add to the berries;
4. Finely chop the peeled banana and add to the fruit and berry mixture;
5. Fill the contents of the pan with sugar and leave for a couple of hours so that the fruits and berries release their juice;
6. After this, add spices;
7. Place the pan on the stove and bring to a boil, reduce the heat and simmer for another 5 minutes;
8. Pour hot gooseberry jam with oranges and bananas into sterilized jars and roll up.

• If you plan to add spices to the jam, know that they are added while mixing the ingredients, and after the mixture boils, they must be removed;
• Gooseberries should be slightly unripe, elastic and dense;
• For cooking, use enamel dishes, as they do not react chemically with berries;
• Jam jars must first be cleaned with soda and then sterilized;
• To avoid damaging the berries, place them in a colander, rinse for about 3-4 minutes, let the water drain;
• Maintain proportions necessary ingredients and control the fire;
• To prevent the gooseberry peel from splitting during cooking, pierce each berry with a toothpick;
• Under no circumstances should gooseberry and orange jam be overcooked, as it loses its aroma and changes taste qualities and color and, unfortunately, this is not for the better;
• There are two ways to determine the readiness of orange and gooseberry jam. The first is visually - when it becomes transparent and the foam begins to accumulate in the center of the sweetness. The second is to dial a small amount of jam into a spoon, wait until it cools and drop it into a cold plate. If the consistency of the drop is elastic and convex, the sweetness is ready; if it spreads, then it needs to be cooked further.

Sometimes jam is found in the form of jelly. Try making it with the following berries. The best anointing for bread!

You can also make compote from gooseberries. you can check out the recipes.

Zucchini adjika is a meal, not a snack! We offer ways to prepare it for the winter.

An equally important role in the preparation is played by sterilization of cans:

1. The jars are washed well and placed in the oven to sterilize while wet. The temperature should be no more than 130C. Complete disinfection of the container will occur in approximately 5 minutes - during this time the jars will be completely dry;
2. Sterilization can also be done using water: pour boiling water into a pre-washed jar, close the lid and leave in this position for 10 minutes, then drain the water;
3. Another method of processing is over a teapot. The neck of a clean jar is brought to the spout of the kettle and held in this position for about 5-7 minutes;
4. The washed jar is filled with water (1 cm) and placed in the microwave for 2 minutes;
5. Another popular method is sterilization in a slow cooker. 400 ml of water is poured into the bowl of the kitchen appliance, a grid is installed for the “steaming” mode and clean jars are laid out on it. The processing time will take no more than 5 minutes;
6. Place jars in the dishwasher and install the most high temperature, set the washing mode and wait for the end of the process;
7. Fill the steamer with water and place the jars in it, neck down, bottom up. Turn on the cooking mode and wait for it to boil. Only after this the sterilization time begins to count down – 10 minutes.

Preparing for the winter is not my thing at all. But I definitely make “jam without cooking” or “raw jam”. I immediately liked the recipe for orange and gooseberry jam, and now I want to tell you about it.

I admit, I often “grunted”, not really understanding those who are passionate about “twisting cans”, largely due to the fact that it seems to take a lot of time (especially since it would seem that now everything can be bought)... but berries mashed with sugar became one of the exceptions (and now my mother-in-law chuckles and says that “everyone started small”)) Yes, maybe I’ll “grow up” to more serious preparations. In the meantime, I’m doing what’s “simpler,” faster, and what’s sure to turn out delicious.

*****************

Although my post is about gooseberry and orange jam, I will step back a little and dwell on some points common to such desserts:

*** How to cook live jam (or “raw”, or “jam without cooking”, or “berries ground with sugar”)

And what berries are suitable ***

Black currants, raspberries, and cranberries are probably the most popular berries for raw jam.

Also suitable are strawberries, feijoa, blueberries, red currants, lingonberries, sea buckthorn and other berries). The main principles apply to everyone:

Sterile glassware

The berries must be ripe, clean, unspoiled.

Store in a cool place (preferably in the refrigerator)

As for the proportions of sugar. “1:1” is often mentioned, but experience shows that this is not always correct. For example, for watery berries it is better to take more sugar (1:1.5). For cranberries, blackcurrants and gooseberries, I usually take 1.2 kg of sugar per 1 kg of berries (give or take)

Well, now - more details about orange and gooseberry jam

Ingredients:

Gooseberries: 1 kg

Oranges 1.5 pieces (you can take one, you can take two. I take 1.5).

Sugar 1300 gr.

Preparation:

1. Wash the berries, remove the “tails”. Spread out and leave to dry.

2. Wash the oranges and cut into pieces.

I don't remove the peel. It’s tastier and more piquant, or something (for my taste, of course).

3. Grind/scroll both the oranges and gooseberries in a meat grinder (I used to do this, but now I use a chopper from a blender).

It is better to use enamel dishes as a container for making jam.

4. Add sugar to the resulting mass, stir well and leave for 3-4 hours (in the photo I have a portion “just for the photo”).

5. Mix thoroughly again and place in clean (sterilized) and dry jars, filling them not to the very edge, because then you need to add a little more sugar on top of the mass (a level teaspoon).

You need to store raw jam in a cool, dry place (for me it’s a refrigerator). If you take more sugar, the storage conditions will become milder (some people take berries/sugar 1/2 and store them not even in the refrigerator). But it's too sweet for us.

That's all:))

As a result, I’ll just say that the advantages of such “desserts” are obvious:

More vitamins are retained, and this is the most important thing

Easy to cook

Natural and tasty

Inexpensive.

Various berries will do.

Well, it’s just nice to open a jar of jam made “with soul.”

I'm not sure if anyone is interested in this kind of thing, but suddenly :)) Traditional questions

We prepare gooseberry and orange jam for the winter in two versions: raw and boiled.

Gooseberry jam with orange turns out very tasty and unique. Citrus note gives gooseberry jam a new, exotic taste and aroma.

Gooseberries contain a lot of pectin, and the jam made from it is thick, with the consistency of jam, and just begs to be served on a piece of bread.

You can make jam in two ways: raw and boiled. Raw gooseberry jam is more healthy, contains more vitamins and has natural taste berries Boiled jam It’s also tasty and aromatic, and you can simply store it in the pantry.

Gooseberry jam with orange for the winter

	Products: gooseberries - 1 kg. sugar - 1 kg. orange - 1 pc.
	Wash the berries under running water. Cut off the tails on both sides.
	Wash the orange well and scald with boiling water. Cut the orange, including the peel, into several pieces. If there are seeds, remove them.
	Grind the gooseberries and oranges in a meat grinder with a fine mesh.
	Add sugar to the rolled berries and mix. Place the bowl over low heat. Wait for the berry mixture to boil, then cook for 15 minutes after boiling. During cooking, you need to stir the jam all the time with a wooden or silicone spoon.

After cooking, the jam is ready. Immediately pour the hot jam into dry, already sterilized jars and seal.

Turn the jars upside down, wrap them up and leave to cool.

Gooseberry jam with orange without cooking

This jam can also be made without cooking. To make the raw jam more tender, the rolled mass can be additionally crushed with a blender until it has a homogeneous consistency.

For raw jam, in rolled gooseberries and oranges, you need to add more sugar - 1.5-1.7 kg per 1 kg of berries. Leave the mixture for an hour or two until the sugar dissolves as much as possible, then mix well; no need to cook.

Pack the jam into dry sterile jars, close with suction nylon covers. Be sure to store raw jam in the cold.