Gooseberry Masheka: description of the cultivar

Gooseberry Masheka is a very famous variety,derived by Belarusian breeders. One of the most delicious and useful varieties among all types of gooseberry. Despite the very high caloric content (slightly less than grapes), these berries are incredibly useful due to the content of potassium, magnesium, copper, pectin and various organic acids in them. The presence of a large concentration of vitamin C, rutin and phosphorus makes it possible to use it as a cold remedy, both in the form of fresh berries, and brewing its leaves in tea.

Healing properties of gooseberry Masheka

Gooseberries must be present ina diet of people prone to hypertension, diseases of blood vessels, heart and atherosclerosis. It will be very useful for those who have problems with the liver and urinary system due to the tremendous choleretic and diuretic effects. Perhaps the only exception, when gooseberries can not be used, are stomach diseases, for example, gastritis and enterocolitis. Because of the high content of acids and fiber, this berry can only aggravate the state of the digestive tract.

Gooseberry Masheka: description of the cultivar

The variety of gooseberry Mashek is distinguished by an average periodmaturation. But despite a rather long wait, every year every bush gives a big harvest of incredibly tasty sweet berries with a light pleasant sourness. Very dense skin of berries of gooseberry Masheka hides under itself a very delicate and juicy flesh with a lot of seeds. Externally, the berries look slightly elongated, oval in shape and not released. At the time of full maturation, the color of the red brick is acquired. Basically, all the berries are the same size, weighing about four grams each. If for some reason you do not have time to collect them in the time of maturation - it's not at all scary, because they can hang on the bush for a long time and absolutely not lose their properties. The main advantage of this variety is resistance to severe frosts, not a very sprawling bush and excellent crop quality.

Blanks for the winter from gooseberry

These ripe and juicy berries can not onlyeat fresh, but also cook jam, fruit and syrup from them. Gooseberry Masheka - the best grade for making jam for the winter. The cooking process is incredibly simple - you need to rinse and dry slightly ripe berries in the amount of one kilogram. It is very important to pierce or cut each berry, so that it does not burst during cooking. Hold the berries in cold water for about an hour, and in the meantime, cook the syrup from two glasses of water and one and a half kilograms of sugar. Drain the water from the gooseberry and fill with boiling syrup. Cook until ready and if desired, add a pinch of vanillin at the end.

Unimaginably delicious jam is obtained fromgooseberry with orange. To do this, scroll through the meat grinder an equal number of oranges and gooseberries and pour the sugar in the amount of one and a half parts. Stir well and quickly spread over the sterilized jars. Cover with a kapron cap and store in a cold store. This "live" jam will retain a maximum of taste and vitamins.