Gooseberry - old garden berry. Another classic of Russian literature described in his writings the preparation of gooseberry jam: "royal" from the berries of green color of I. FROM. Turgenev, whose 200th anniversary we are celebrating in these days, "Ruby" of dark red fruit in LN Tolstoy. By tea exhibited vases with jam, king-berry has been at the head table. Gooseberry - high yielding berry crops: 12-18 kg per bush, and some varieties up to 28 kg of berries. Introducing the 5 best modern varieties:
Pushkin
Early variety, frost, little affected major diseases. Spreading branches densely covered with green-yellow berries pronounced sweet taste with a thin skin. Little spikes. With the 3-year plants with good care collected 8-10 kg fruit.
Mukurines
Delicious and productive variety. The taste is sweet with a slight tartness. Excellent raw material for "royal" jam. Not affected by powdery mildew and blackspot. The bush is compact, with many branches. Shelter for the winter is not required.
White Smith
Medium early ripening. Fragrant fruits surprisingly sweet taste. From "White Smith" cook wonderful emerald jelly. Unpretentious, grows well and bears fruit in the penumbra between the trees of the garden. The height of 90-100 cm, stems with spikes.
Nesluhovsky
Happy gardeners dark cherry large berries dessert taste. Tall, small sprawling, heavily studded. Bolezneustoychiv, high-yielding. Suitable for both fresh consumption and for making jam, wine with a unique flavor and aroma.
Redeva
Winter hardiness is high yielding variety, almost immune to powdery mildew. The fruits are round, bright red. Jams and marmalades of "Redevy" amazingly bright, decorate your table and pastries. A vigorous, spreading, loves sunny location.
Recipejam "Royal Emerald"
- 1 kg berries green or yellow-green color;
- 1 cup of water;
- 1.5 kg of sugar;
- 8-10 cherry leaves.
The fruits cleaned of sepals and stalks, wash, dry on a towel. Each berry chop two or three times. Fold in the bowl with a wide bottom, add cherry leaves.
water and sugar syrup boil, pour the berries. Leave for 4-8 hours. Carefully drain the syrup, boil, pour the cooled fruit aside for 4-8 hours. Repeat three more times. Pull cherry leaves, bring to the boil and immediately decomposed into jars, cork.
Enjoy tea winter evenings with family and friends!
Thank you and see you soon! :)