Sea buckthorn can rightfully be called one of the most beneficial berries for our body. It also has an absolutely incomparable taste and aroma.
And that’s why they like to drink tea with it, and of course, they prepare it for the winter.
It can be used as an additive to various dishes, desserts, or as a filling for baked goods. And how much can be made from it: compote, jam, jelly, juice, and much more. What is the price of jelly alone, mmm... Have you tried it? It's amazingly delicious! And compotes are actually a godsend - it’s so convenient for a holiday, for example, to open a jar.
And most importantly, this is a completely natural product!
Today I would like to bring to your attention several options for preparing this miraculous berry for the winter season.
You can learn how to prepare delicious, healthy jelly for children's “capricious” breakfasts. How to prepare compote for all occasions, amber jam for tea, and simply how to prepare a “magic” berry for the winter. All recipes are quite simple to implement and do not require much time.
Fresh sea buckthorn without cooking the berries is a real “vitamin bomb” that supports and protects the body from all sorts of ailments and diseases.
Besides, it is also very tasty. By putting a few spoons into hot tea, we get an aromatic drink that is pleasant in taste.
I always prepare berries this way also in order to make healthy, delicious fruit drinks. Children are simply delighted with these.
And be sure to prepare several jars. Moreover, everything is done as easily as possible.
We will need:
- 700 grams of sugar
- 1 liter of sea buckthorn
If you count in kilograms, then for 1 kg of sea buckthorn you should take 1300 - 1500 sugar, depending on what degree of sweetness you prefer.
Preparation:
1. Of course, the berry must be washed before working with it, and excess leaves and twigs must be removed. Then give it a chance to dry. Since we will not cook it, it is not advisable for water to remain on the surface. It can trigger the fermentation process.
Therefore, it is better to wash the fruits in advance so that all the water has time to evaporate before cooking. And to be sure, also blot the top with paper towels.
2. Then grind it in a meat grinder or food processor, but try to prevent your assistant from whipping it at the same time.
You can also grind the berries using a blender. And if you don’t want the finished jam to contain seeds and skins, then grind through a sieve.
Although I would not advise you to do this. The skins contain most of the useful substances, and precious sea buckthorn oil is made from the seeds.
3. Sugar can be added after grinding the orange “beauty”. If you use a blender or food processor, then it is better to pour it in before you start churning.
In this case, the crystals will dissolve faster and there will be no need to stir the contents for a long time to achieve the desired state.
4. Transfer the resulting puree into clean, sterilized jars and add two tablespoons of sugar on top. Thus. we will create a “safety cushion”, and the finished aromatic puree will not ferment.
The prepared grated delicacy should be stored in the refrigerator or in a cold cellar. If the storage temperature is above 4 degrees, then fermentation processes may begin in the jar.
After the onset of cold weather, you can take the workpiece out onto the glassed-in loggia, thereby freeing up space in the refrigerator.
5. Eat at any time with tea, or make delicious fruit drinks. In this case, pass the diluted drink through a sieve, where all the skins and seeds that are no longer needed by that time will remain.
It's very simple and very tasty! And many housewives prepare fruits in this way.
Recipe for cooking sea buckthorn in its own juice without boiling the berries
This recipe is even simpler than the previous one. The most difficult thing about it is preparing the berries, that is, sorting them out from debris and twigs, washing and drying them.
Ready-made jam is a real storehouse of vitamins and nutrients.
We will need:
- sea buckthorn – 1 kg
- sugar – 1400 gr
Preparation:
1. Wash and sterilize jars and lids. Dry them.
2. Pour clean dry fruits into jars in a layer of about 2 - 3 cm. Then sprinkle this layer with sugar. And thus, alternating, fill the entire glass container completely.
3. Cover with a lid and let stand at room temperature for 12 hours. The berry will release a little juice, and this is good, it means the process has started.
Now you can put our preparation in the refrigerator, the process of formation of sugar syrup will continue to occur there. After some time, all the berries will be in it.
After about a week, juice will be released into about half the jar, and after another week, all the fruits will be in their own aromatic juice.
Store the filled jars without removing them from the refrigerator.
Needless to say, the result is simply incredibly tasty, the berries of which seem to have just been picked from the bush!
Sea buckthorn jam - the best recipe for making without sterilization
This red berry turns out divinely delicious even when cooked with sugar. This beautiful amber jam will not leave anyone indifferent. But of course, we will not cook the delicacy for a long time, so as not to lose the beneficial properties.
In this case we will use a little more sugar than in previous recipes. This is due to the fact that we will prepare the jam according to the “five-minute” principle.
We will need:
- 1 liter of berries
- 1 kilogram of sugar
Preparation:
1. We free the sea buckthorn from small debris, wash it from possible dust and contaminants - we get berry after berry! Pour the clean fruits into an enamel kitchen bowl or wide pan, this will make it more convenient to cook them.
2. Add sugar and leave for twelve hours, it is best to do this at night. During this time, the berry will have time to produce juice.
Now put on the fire and bring to a boil. We boil for five minutes, no more is needed, we want to preserve all the useful microelements and vitamins.
Don’t forget to skim off the foam so you can eat it right away!) We always have a line lined up for it! And no wonder with such and such an aroma!…
3. Pour into sterilized jars directly while hot and close with sterile lids. Allow the jam in the jars to cool at room temperature and store in the pantry or refrigerator.
Since it did not take long to prepare it, it is better to store it in a cool place. Although we hedged our bets by adding a significant amount of sugar.
We don't keep this delicious food for long. Within a month we eat it, washed down with tea, and soon not a trace of the jam remains.
Jelly from pureed sea buckthorn with sugar
Many of us prefer jams and jellies, especially children. It's great that you can combine healthy and tasty in one.
What you will need:
- Sea buckthorn berries liter
- Sugar - kilogram
Preparation:
1. First, be sure to sort out and rinse the berries. Then we need to get juice and puree from it, removing the skin and seeds. To do this, pass the berries through a meat grinder or blender. And if you have a combine, the whole process will take just a few minutes.
In this case, it is only important to chop the fruits; there is no need to knock them down.
2. Now take a sieve, place it on a deep plate and pour the sea buckthorn mass into it. It is better to post the contents in small batches to make it easier and faster to work.
3. Grind with a spoon so that the sea buckthorn juice and puree fall into the plate under the sieve.
If you don’t have a large sieve, you can take gauze and squeeze through it. This is how they always did it before. It may take a little longer, but the result is the same everywhere.
We don’t throw away the cake; you can drink tea with it by simply putting it in a hot brew.
4. Add 80% sugar to the resulting juice and mix thoroughly until it dissolves. You can leave it on the kitchen counter for a while and stir every 15 to 20 minutes.
Then put it in the refrigerator for three hours.
5. Meanwhile, sterilize the jars and lids and let them cool completely. It is better to do this in advance so that the water has time to drain or evaporate.
And you can pour the future jelly into jars. In each of them, pour the remaining sugar on top of the jelly, about a couple of tablespoons per jar.
If you have very small containers, then you should pour less accordingly.
After a day, the mass will gel and our dessert will be ready.
Store the finished treat in the refrigerator, covered. After opening the jar, it is better to use it within a week or two.
Sea buckthorn with honey for the winter without cooking the berries
Honey, of course, is not as good a preservative as sugar, but it is very healthy, and in combination with sea buckthorn it is a real benefit! If you take just a teaspoon of this delicacy a day, it will help your immune system cope with colds.
And yet, it’s just very tasty!
We will need:
- Three glasses of berries
- One glass of honey
Preparation:
1. Remove small debris and leaves from the berries and rinse them thoroughly under running water. Place on a clean kitchen towel to absorb all excess water.
Since we will not cook the berries in this version, water is not needed here at all, so that it does not cause fermentation processes.
2. Place the dried berries in an enamel bowl or large glass container. Armed with a masher, press all the contents into a puree, which of course will come out with skins and seeds.
If desired, they can, of course, be removed, but along with them we will then remove most of the useful substances. What we don’t want is why we leave everything as it is.
3. Add honey to this mass and mix well. We give it the opportunity to completely disperse and imbue all the contents with its taste. To do this, leave the bowl with mixed berries on the kitchen table for 3 - 4 hours.
During this time, the mass should be mixed several times.
4. Then pour our delicacy into sterilized and dried jars and cover with clean lids.
Sea buckthorn compote in jars
Sea buckthorn compote is a separate topic. When I first tried it, it was just a taste “explosion” in my mind. I had never even imagined before that it could be so tasty.
In general, this is a drink for all occasions - it’s good for simply quenching your thirst, and it’s a master at pampering yourself with exquisite taste, and it’s always happy to treat guests.
With all that, it is also so healthy that you want to drink it without stopping...
We will need:
- liter of berries
- three glasses of sugar
- three liters of water
Preparation:
1. First of all, of course, you need to sort out and wash the sea buckthorn. The berries must be all clean, without tails or litter.
2. After the water has drained, place the fruits in liter jars, filling them 1/3 full and pour boiling water over them. Cover with lids and let stand for ten minutes. The fruits must be very well heated.
Both jars and lids must be sterilized.
3. Drain the water into the pan. You can use a special lid with holes for this; in this case, the berries will remain in the jar.
4. Add sugar to this water and, stirring, bring to a boil; all crystals should of course dissolve.
5. We have a syrup and pour it into the contents in the jars. You should pour right up to the neck so that when you close the lids, even a little of the excess will spill out.
It is better to close compotes with iron lids using a seaming machine. This is the most reliable method of preservation.
6. Turn the finished compote over and put it on the lid, wrap it in a blanket. Leave it like this to cool slowly for about a day. or rather, until the syrup has completely cooled.
This is an additional sterilization of the contents, called pasteurization. Slow cooling promotes better storage in the future.
7. The compote should be stored in a cool and dark place. A cellar in your home or a storage room in your apartment is perfect.
In winter, open the jar and fully enjoy the taste, smell and color of the drink!
Compotes can also be made mixed. So, it turns out very tasty to cook them with apples. A new filling and an interesting flavor combination appears.
And of course, you can mix different berries - currants, lingonberries, cranberries, and chokeberries will do. That is, almost all the berries are in season.
How to freeze sea buckthorn for the winter
For those who do not like to deal with jars, there is an easy way to preserve vitamin berries - freezing. It turns out just as tasty and healthy, but without the extra hassle.
From frozen fruits, you can make fruit drinks, compote, or simply crush them and pour tea with sugar at any time.
We will need:
- Sea buckthorn liter
- Half a kilo of sugar
Preparation:
1. We sort the berries from twigs and small debris, wash them and place them on paper towels to dry. 40 minutes is enough for all the moisture to evaporate.
To be sure, you can also blot the top with paper towels.
2. Now you need to transfer the berries to a tray or baking sheet so that they are separate from each other. Place them in the freezer for three hours.
The air temperature in the freezer should be about twenty degrees.
Then remove the baking sheet and place it in bags or containers. If you like it sweeter, you can mix the berries with sugar before putting them into bags.
It's that simple! It will take just a little time and the freezing is ready.
Video on how to make delicious sea buckthorn jam
You can make your favorite jam from more than just one berry. It tastes best with the addition of walnuts. And the syrup is prepared on the basis of rose hips.
That's so interesting! That is, there is no longer one complex of vitamins, but two, and even three. After all, rose hips are known as a storehouse of vitamin C, and not only... And nuts also contain quite a few useful things.
This is a super vitamin jam. Be sure to cook it, it’s delicious!!!
Friends, today these are all the ways I know of preparing delicious berries. There are, of course, options and variations, but they are all made based on these basic principles and recipes.
Therefore, if you know them, you will be able to prepare absolutely any jam, either with or without cooking.
In general, have you noticed how easy it is to prepare sea buckthorn for the winter? And what delicious “magic” is obtained in each prepared jar! And all this is not only tasty, but also very healthy!
Therefore, cook, eat with pleasure, and always be healthy!
Bon appetit!
Making sea buckthorn jam is not only useful, but also exciting. Confiture prepared at home will bring joy to the housewife and the whole family. In winter, the amber delicacy will help cure colds and delight you with its amazing taste.
An amazing plant - sea buckthorn. The amber-colored fruits are densely strung on a branch. They contain a pantry of the sun, filled with aroma, vitamins and substances essential for the body that help strengthen the immune system. Unlike jam, sea buckthorn confiture is prepared without using a large amount of granulated sugar. During its cooking, you can use the classic ratio of ingredients - 1:1. However, if desired, you can add less sugar. This will make the piquant taste of the jam even more refined. And, importantly, much more useful.
To obtain the consistency of a jelly-like treat, a large amount of granulated sugar is not required. It turns out to be quite thick due to the sufficient amount of pectin contained in the berries.
This distinguishes sea buckthorn confiture from jams made from other berries and provides a number of advantages for consumption by lovers of delicious sweets with a sour-tart flavor.
Selection and preparation of sea buckthorn
In order for the sea buckthorn dessert to turn out tender and not lose its taste, its preparation requires special care in the selection and preparation of the fruits themselves.
When choosing sea buckthorn for jam, you should pay attention to the following aspects:
- berries are selected for good ripeness;
- fruit color - amber-yellow;
- the bunch does not contain damaged (bruised, dried out or rotten) components.
Such a product will allow you to obtain a fragrant and golden jam during processing.
The preparation of raw materials also requires special care. The algorithm of actions is as follows:
- Separate the berries from the branch.
- Remove dry flowers and unripe or limp fruits.
- Rinse under running water. You can change the water several times.
- Place in a colander to remove remaining water.
The berries prepared in this way are ready for preparing the confiture recipes offered below.
How to make sea buckthorn jam at home
You won’t find a tastier delicacy than jam made at home with your own hands. The ingredients are the simplest:
- 1 kg granulated sugar;
- the same amount of berries;
- 200 ml water.
If desired, at the end of cooking you can add 15 g of sugar with a gelling effect.
A simple recipe for the winter
The sequence of actions involves the following procedures:
- Make syrup - add sugar to boiling water and stir until it is completely dissolved.
- Add prepared berries to the syrup.
- Cook until the fruits soften.
- Using a strainer, select sea buckthorn and grind the berries through the sieve.
- Add the resulting mass back to the syrup. Cook over low heat for half an hour.
The jam is almost ready. It should be poured into 0.5 liter glass jars and sterilized for another 15 minutes, covering the jars with lids.
Roll up the jars, turn them upside down and cover with a blanket or blanket. This jam will last all winter and will delight you with pleasant memories of summer.
No cooking
The benefits of this delicacy are beyond doubt, since the berries, without heat treatment, retain all their healing properties and the maximum effectiveness of vitamins and microelements. It's easy to prepare. Only the preparation of raw materials becomes more complicated. After repeated washing, clean berries must be laid out in a thin layer on a towel and dried until the moisture has completely evaporated. Glass jars are pre-sterilized in the oven or processed for 1-2 minutes in boiling water.
Ingredients and work progress:
- Sprinkle berries (1 kg) with sugar (2 kg).
- Grind thoroughly. It is recommended to use an enamel container and a wooden spatula or pestle.
- Distribute the resulting mass into the prepared bowl.
- Pour in the remaining syrup. The jars must be filled to the neck. It is advisable to use containers with screw-on lids.
This jam will keep well for 8-9 months thanks to the large amount of sugar. Overweight jam lovers should pay attention to this.
Seedless
To prepare this jam you need to do the following:
- prepare the berries - sort, wash under running water, let the water drain;
- remove seeds from sea buckthorn (it is advisable to carry out this operation using a juicer);
- add sugar to the resulting pulp and juice in a 1:1 ratio, that is, in equal proportions;
- put on very low heat, after boiling, skim off the foam and simmer until thickened.
To make the jam jelly-like, add 10-20 g of gelled sugar before finishing cooking.
With honey
The ingredients used to make the confiture are somewhat more expensive than in previous recipes. However, the taste and value of the product are worth it. It is necessary to use equal amounts of honey and sea buckthorn fruits.
Cooking method:
- heat the honey in a steam bath;
- Pre-grind the berries in a wooden mortar (you can use a blender);
- combine the ingredients and bring to a boil;
- keep on low heat for 5-10 minutes.
There is no need to cook for a long time, since honey is an excellent preservative, and the jam will last for a long time. For added spice, you can add cinnamon or cloves to taste at the end of the process.
With apples
This method of preparing sea buckthorn jam sets it apart from previous recipes. The products used in it are not so expensive, and the yield is much greater. In addition, the tart taste of sea buckthorn is less noticeable in the jam.
Ingredients:
- 1000 g sea buckthorn berries;
- the same amount of granulated sugar;
- 400 g apples.
Preparation:
- Pass the sea buckthorn through a colander.
- Combine with sugar.
- Peel the apples, remove the core and boil in a small amount of water until tender.
- Drain the water and make applesauce.
- Combine grated sea buckthorn with sugar and apple puree, stir until smooth. Transfer to prepared bowl.
- It is necessary to pasteurize for 25 minutes, roll up, and wrap.
In a slow cooker
Jam prepared in this way allows for 2 types of preparation of sea buckthorn berries. They can be ground or used whole.
To prepare the original recipe you will need:
- granulated sugar - 1200-1300 g;
- fruits - 1000 g.
- cinnamon, raisins, nuts - to taste (optional).
Algorithm of actions:
- The first stage is preparing the berries.
- Sprinkle the fruits with sugar and leave for 3-4 hours to release the juice or add a glass of water.
- Place ingredients into the slow cooker.
- Set the operating mode - extinguishing (60 minutes).
- Switch to frying mode. The procedure continues until foam appears, which should be removed.
The jam is ready. Place in prepared containers, seal and store.
In the bread machine
Preparing dessert in such an unusual way gives amazing results. The jam turns out tender, golden and fragrant.
Required:
- one kilogram of berries;
- the same amount of sugar;
- 15 ml lemon juice.
Cooking method:
- Process the fruits - rinse, dry, mix with granulated sugar, leave until the juice releases.
- Place in an enamel bowl over low heat. Add juice and 100 ml of water. Let stand until the sugar is completely dissolved, remembering to stir.
- Place the resulting mixture into the bread machine.
- Set the mode to jam.
Storage
A refrigerator, pantry or dry basement is suitable for storage. Compliance with the recommended proportions and following the tips for preparing raw materials and preparing delicacies will make it possible to preserve the products for 12 months.
Sea buckthorn with sugar without cooking for the winter is not a frequent guest on our tables, but in vain, because our ancestors knew first-hand about its benefits. Eating a small teaspoon of this jam every day will bring much more benefits to the body than newfangled vitamins and dietary supplements, and preparing such a delicacy is quite simple.
Small sour berries, which are almost impossible to pick without getting hurt on the sharp thorns that thickly cover the branches. Is it worth it to suffer so much for a jar of jam? The answer to this question is clear – yes, of course. The reason for such categoricalness is the beneficial properties of sea buckthorn.
It’s not for nothing that these small amber-colored berries are also called the king berry, because it contains huge quantities of vitamins B, C, K, E, as well as folic acid, iron, sodium and magnesium. All these components are not only capable of supporting immunity at the proper level, but also coping with depression, stress, rejuvenating the body and normalizing vision.
An important point: high temperatures and sunlight destroy vitamins in fresh berries, so the greatest benefit will be in winter preparations without heat treatment, which were stored in a cool place without access to sunlight.
Sea buckthorn with sugar for the winter without cooking - a classic recipe
The classic recipe for preparing sea buckthorn with sugar for the winter is considered the most gentle. It helps preserve not only the beautiful amber color of the berries, but also almost all vitamins.
To prepare you only need:
- 1000 g of berries;
- 1300 g sugar.
We make the preparation step by step:
- Carefully sort the berries, removing debris, leaves and burst specimens. Then wash in cool water and dry, spreading in a thin layer on a towel or napkin.
- Next, carefully, so as not to damage the berries, mix sea buckthorn with 1000 g of sugar. Place the fruits in sugar in dry and sterilized jars, filling the container ¾ full. Sprinkle the rest of the volume with sugar.
- Cover the jars tightly with lids and put them in the refrigerator. Gradually, all the sugar will dissolve and mix with the berry juice, leaving only the berries in the thick sugar syrup in the jar.
How to cook with hawthorn
Thanks to the beneficial properties of sea buckthorn and hawthorn, this preparation can hardly be called a dessert, since it is rather a sweet medicine that will support the immune system during the cold season.
Proportions of ingredients included in the treat:
- 1000 g sea buckthorn;
- 600 g hawthorn;
- 500 g granulated sugar.
Algorithm of actions:
- Sort out the orange sea buckthorn berries, rinse and dry, spreading them in a thin layer on a sieve, then rub them through the same sieve.
- Blanch the sorted hawthorn fruits in boiling water for 1-2 minutes, then pass them through a fine-mesh metal sieve.
- Weigh out the amount of sea buckthorn and hawthorn berry puree indicated in the recipe, mix it with sugar and heat to seventy degrees.
- Wash and sterilize liter and half-liter glass jars thoroughly. Pour the heated mixture into jars and send for sterilization. The duration of this process for containers with a volume of 0.5 liters will be 20 minutes, for 1 liter - 25-30 minutes.
- Roll up the sterile workpiece with lids and, after cooling, store it in a cellar or pantry.
Cooking in a blender
Using a blender, in a few minutes you can get a smooth, seedless sea buckthorn puree, where, along with sugar, the vitamins that the berry is rich in are perfectly preserved. This preparation can be added to tea, used for baking, or simply eaten with a spoon.
For one serving of sea buckthorn with sugar in a blender you will need:
- 1250 g sea buckthorn;
- 1000 g white crystalline sugar.
How to cook sea buckthorn with sugar without cooking:
- Puree the prepared clean berries with a blender in short bursts. Filter the resulting pulp through a sieve to separate the seeds.
- Pour sugar into the finished puree, stir and leave at room temperature for four hours, stirring occasionally so that all the sweet crystals dissolve.
- After this, place the workpiece in clean and sterile jars, cover the top with parchment, nylon or iron lids and store in a cool and dark place.
To create more favorable conditions for storing workpieces that cannot be heat treated, you can make a sugar “plug” in each jar by pouring a couple of tablespoons of sugar on top.
Sea buckthorn pureed with sugar and apples
Thick jam without the use of high temperatures is obtained from sea buckthorn with the addition of apples. This preparation can be spread on toast for morning tea or used for filling pies. Apples should be selected from sweet and sour varieties.
For this winter treat you will need:
- 1000 g sea buckthorn puree;
- 400 g mashed apples;
- 500 g sugar.
Sequence of culinary processes:
- The first step is to prepare sea buckthorn puree and pureed apples in the quantity specified in the recipe. For the first, press the washed and sorted berries through a sieve. The resulting cake can be used to prepare compote.
- Wash the apples, cut them into slices, place them in a saucepan with a little water (about one glass is enough) poured into the bottom. After this, simmer the fruit until soft and press through a sieve.
- Place the prepared jars in the oven for calcination and sterilization, and in the meantime, combine sea buckthorn, apples and sugar, mix everything thoroughly and heat to 70 degrees.
- Place the preparation in hot jars, sterilize in the same way as in the recipe with hawthorn, immediately roll up the lids and store.
Through a meat grinder
Sea buckthorn with sugar twisted through a meat grinder looks beautiful in a jar. This harvesting method is also good because it allows you to quickly process a large number of berries in a short time.
The ratio of sugar and king berries is as follows:
- 1000 g sea buckthorn;
- 1500 g granulated sugar.
Progress:
- Add 300 g of the total amount of sugar. Grind the washed and dried berries on a sieve or sieve together with most of the sugar using a meat grinder.
- Let the resulting mass sit for several hours in a cool place, covering it with a clean towel. Then place the sea buckthorn in dry and baked jars, make sugar plugs on top of the jam from the previously poured sugar, and seal with lids.
How to store sea buckthorn with sugar?
Winter preparations without cooking from sea buckthorn and other berries and fruits require close attention to storage conditions. Of course, sugar acts as a natural preservative, but to prevent raw jam from fermenting, it must be stored in a cool room with good ventilation. In a city apartment, a refrigerator can be used for this purpose.
Sea buckthorn ground with sugar can become candied and separate into syrup and jelly; this will not affect the taste or benefits of the product, so it can be safely eaten.
The shelf life of sea buckthorn with sugar without cooking under proper conditions is up to two years, but it is not recommended to eat the preparation immediately after cooking; it needs time to brew.
The end of August, the beginning of September is the period of ripening of a healthy and very tasty berry - sea buckthorn. It is valued for its healing properties and rich composition of vitamins. Therefore, many housewives try to prepare sea buckthorn for the winter in order to treat their household or guests with an original delicacy.
The fruits of this berry do not contain enzymes that destroy vitamin C at high temperatures. Therefore, sea buckthorn can be heat treated without fear of deterioration of nutrients. The berries are used to make compotes, jams, preserves, make juices or simply freeze them - in any form they turn out tasty and healthy.
We suggest preparing sea buckthorn jam for the winter using simple recipes.
Sea buckthorn jam for the winter, a simple recipe
Sea buckthorn jam with seedsLet's prepare sea buckthorn jam with seeds. It is cooked according to the classic recipe. The cooking process is not complicated. The berries are infused in sugar for several hours to release the juice, boiled over low heat for no more than 15 minutes and rolled into jars.The jam turns out aromatic and very tasty.
Ingredients:
- Sea buckthorn – 1 kg
- Granulated sugar – 1 kg
Preparation:
- Sort the sea buckthorn, remove the stalks and leaves and rinse with cool water.
- Place the berries in a cooking container and cover with sugar. Leave for 6-7 hours to release the juice. Some sea buckthorn berries are very dense, and it will take more time to release the juice. In this case, it is advisable to leave the fruit mass overnight and start cooking in the morning.
- After the berries have given juice, place the container on the stove and bring to a boil. Cook for 10 minutes.
- Then let the jam cool completely and pack into clean, sterilized jars.
- Store the jars in a cool place until winter.
Sea buckthorn jam - five-minute recipe Sea buckthorn jam, prepared according to the five-minute recipe, will not take much time, and in the winter months it will delight you with its unusual sweet and sour taste.
Ingredients:
- Sea buckthorn – 500 gr.
- Granulated sugar – 600 gr.
- Water – 100 ml
Preparation:
For jam, you should select ripe and dense berries so that during cooking they retain their shape and do not spread.
Sea buckthorn jam without seeds
Seedless sea buckthorn jam turns out to be very tender and no less healthy. In addition, you can prepare various drinks from it: jelly, fruit drinks, compotes.
To prepare the dessert you will need a juicer or a sieve.
Ingredients:
- Sea buckthorn – 1 kg
- Sugar – 800 gr
Preparation:
- Sort the sea buckthorn, remove debris and rinse with water.
- Pass the berries through a juicer. If there is no such “helper”, then use a sieve and grind the sea buckthorn on it. To make it easier to grind the berries, first scald them with boiling water.
- Then add granulated sugar to the sea buckthorn juice and stir.
- Cook on the stove until the sugar is completely dissolved.
- Pour hot jam into prepared jars, screw on the lids tightly and wrap until cool.
Store the completely cooled dessert in the refrigerator.
Sea buckthorn jam for the winter without cooking
Ingredients:
- Sea buckthorn – 500 gr
- Granulated sugar – 700 gr
Preparation:
- Sort and wash the berries. Allow excess water to drain.
- Place the berries in an enamel bowl, add sugar and stir.
- Grind the berry mass with a masher and let stand until the sugar dissolves.
- Then crush the sea buckthorn again with a masher, mix and place in clean jars.
This jam can be stored in the refrigerator for 4 months.
Apple jam and sea buckthorn
Apple and sea buckthorn jam for the winter A delicious preparation in the form of jam made from sea buckthorn and apples will definitely delight you in the winter months, and most importantly, it will provide the body with vitamins and increase vitality.
Thanks to the amazing variety of sea buckthorn, the jam turned out bright, with a rich orange color.
Ingredients:
- Sea buckthorn – 500 gr
- Peeled apples -500 gr
- Sugar – 800 gr
Preparation:
- Wash the sea buckthorn, scald with boiling water and rub through a sieve.
- Add sugar and stir.
- Wash the apples, remove the peel, cut into slices or cubes.
- Boil water (1/2 cup) in a cooking container, add chopped apples and cook for 10 minutes.
- Then chop the apples in a blender, add to the sea buckthorn mass and cook on the stove over low heat for 2-3 minutes.
- Place the hot jam into sterilized jars and cool under a blanket or blanket.
Store dessert in a cool and dark place.
A very unusual and tasty jam is made from sea buckthorn and walnuts. To prepare this dessert you will need:
- Sea buckthorn - 500 gr,
- Walnut kernels - 100 g,
- Granulated sugar - 750 gr,
- Water - 1 glass.
Pass the walnut kernels through a meat grinder or grind in a blender. Prepare a syrup with sugar and water. Place walnuts in hot syrup and cook for 25 minutes. Then add sea buckthorn berries and cook for another 20 minutes.
Cool the finished jam and pour into a sterilized jar, screw on the lid.
Carrot and sea buckthorn jam
To diversify your sweet preparations for the winter, you can prepare an unusual jam from sea buckthorn and carrots. This dessert has not only an original taste, but also healing properties.
Ingredients:
- Carrots - 0.5 g,
- Sea buckthorn - 0.5 g,
- Granulated sugar - 500 gr.
Wash the carrots, peel and cut into small cubes. Then blanch in boiling water for 4 minutes. Place carrots in a colander and allow excess water to drain.
Sort out the sea buckthorn, wash thoroughly and pass through a juicer.
Pour sea buckthorn juice into a cooking container, add carrots and sugar. Place on low heat and cook for half an hour.
Sea buckthorn is a multivitamin plant. Unlike a number of other fruit and berry crops, sea buckthorn fruits contain almost all the essential fat and water-soluble vitamins. They accumulate in significant quantities vitamin C, carotene, vitamins K, unsaturated fatty acids, tocopherols (vitamin E), nitrogenous bases, phospholipids, etc. Vitamin B increases the body’s resistance and is an immunity factor.
Sea buckthorn is a valuable source of carotenoids and its most active form - carotene. Orange and orange-red fruits are richer in carotenoids. Flavonoids are also found in sea buckthorn fruits. They affect the permeability and elasticity of the walls of blood vessels, have a preventive effect and a therapeutic effect in atherosclerosis.
Sea buckthorn fruits have a pleasant taste and a delicate pineapple smell. They have long been used to make a variety of food products at home.
SEA BUCKTHORN JAM (NOT PASTEURIZED)
Sort the fruits, remove the stems, wash in cold water and dry.
Pour hot syrup over the fruits and leave for 3-4 hours, then separate from the syrup.
Bring the syrup to a temperature of 106-107°C, then cool slightly, put fruits in it and cook over low heat until tender (avoiding rapid boiling).
Signs that the jam is ready: the fruits are evenly distributed in the syrup and do not float, the syrup is transparent; a drop of it applied to a cold saucer does not spread.
Pack the jam into dry jars only after it has cooled completely.
SEA BUCKTHORN JAM (PASTEURIZED)
Pasteurized sea buckthorn jam is more stable during storage; it does not exhibit sugaring, molding, or fermentation.
Cook the pasteurized jam at a temperature of 105°C, package it in hot sterilized glass jars and pasteurize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.
For 1 kg of prepared fruits - 1.5 kg of sugar, 1.2 liters of water.
SEA BUCKTHORN COMPOTE
Sort freshly picked fruits (preferably slightly unripe), cut off the stalks, wash thoroughly in water and dry.
Then pour them into hot sterilized jars, pour hot sugar syrup and pasteurize in boiling water: half-liter jars - 10-12 minutes, liter jars - 15-17 minutes (counting from the moment of boiling).
For 1 kg of berries - 1.22 liters of water, 1 kg of sugar.
SEA BUCKTHORN JAM
Add sugar to the sorted and washed fruits, heat over low heat until it dissolves, then increase the heat and, stirring the mixture, cook the jam until tender.
If you are preparing unpasteurized jam, stop cooking when the boiling temperature reaches 106.5-107°C, but if the jam is pasteurized, heating can be stopped at a temperature of 104.0-105°C.
Pasteurized jam is packaged in hot sterilized glass jars and pasteurized in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.
After pasteurization, seal the jars immediately.
Pack the unpasteurized jam hot into sterilized hot dry jars, which are sealed when a crust forms on the surface of the jam.
For 1 kg of prepared sea buckthorn fruits - 1-1.2 kg of sugar, 1.2 liters of water.
SEA BUCKTHORN JELLY
Heat the sea buckthorn juice in an enamel saucepan to 70°C, add sugar, stir until it is completely dissolved, bring to a boil and simmer until tender, gradually reducing the heat.
To determine readiness, transfer a drop of jelly to a cold saucer. If the jelly is ready, a drop of it does not spread and hardens quickly.
Cooking should be carried out for 30-35 minutes, that is, until approximately 2/3 of the original amount of juice remains in the pan.
The resulting foam should be skimmed off.
Pour hot jelly into hot, dry, sterilized jars and roll up immediately.
After cooling, transfer the jelly jars to a cool place.
To increase storage stability, the jelly can be pasteurized for 15 minutes at 85°C (half-liter jars).
For 1 liter of sea buckthorn juice - 0.6-0.8 kg of sugar.
SEA BUCKTHORN PUREE WITH SUGAR
Sort the fruits, wash them in cold water, pour them onto a sieve in a thin layer and let them dry, then rub them through a stainless steel sieve.
Add sugar to the puree, mix thoroughly, heat to 70°C and immediately pack into hot, dry, sterilized jars.
Then cover the jars with canning lids and pasteurize in boiling water: half-liter - 20 minutes, liter - 25-30 minutes and seal immediately.
Seal jars with glass lids and rubber gaskets until pasteurization.
For 1 kg of puree - 0.8-1 kg of sugar.
SEA BUCKTHORN PUSHED WITH SUGAR
Collect the berries when ripe, sort them, rinse thoroughly in running water, and place on a sieve or clean cloth.
As soon as they dry, pour into an enamel pan, add sugar and, stirring, grind with a wooden pestle.
Transfer the resulting mass into clean jars and cover with thick paper (you can also cover the paper with plastic lids).
Store jars in a cool, dark place. With the onset of cold weather, you can put them on the balcony or in the barn.
Mashed potatoes do not freeze in the cold due to the high concentration of sugar.
For 1 kg of berries - 1-1.5 kg of sugar.
SEA BUCKTHORN PUSHED WITH APPLES
Sort out the sea buckthorn fruits, wash them in cold water, pour them onto a sieve in a thin layer and let them dry, then rub them through a stainless steel sieve. Add sugar to this mixture.
Wash apples of sweet and sour varieties, place them in a pan (preferably enameled), add water and, heating to a boil, boil for 8-15 minutes (depending on the variety, acidity of the fruit, degree of ripeness and size).
Sweet apples need to be cooked longer, sour ones - less.
Rub hot boiled fruits through a stainless steel sieve or colander.
Add grated apples and sugar to the sea buckthorn berry puree. Mix the mass thoroughly, heat it to a temperature of 70°C and immediately pack it into hot, dry, sterilized jars.
After this, close the jars with canning lids and pasteurize in boiling water: half-liter - 20 minutes, liter - 25-30 minutes and immediately seal.
For 1 kg of sea buckthorn fruit - 1 glass of water; for 1 kg of sea buckthorn puree - 0.25-0.4 kg of pureed apples, 0.6-0.7 kg of granulated sugar.
SEA BUCKTHORN RUBBED WITH HAWTHROOK
Sort out the sea buckthorn berries, wash them in cold water, pour them onto a sieve in a thin layer and let them dry, then rub them through a sieve.
Blanch the hawthorn fruits for 1-2 minutes, and then rub them through a meat grinder or through a stainless steel sieve. Add grated hawthorn and sugar to the grated sea buckthorn.
Mix this mass thoroughly, heat it to a temperature of 70°C and package it in hot, dry, sterilized jars.
Then cover the jars with canning lids and pasteurize in boiling water: half-liter - 20 minutes, liter - 25-30 minutes, then seal.
For 1 kg of pureed sea buckthorn - 600 g of pureed hawthorn, 500 g of sugar.
SEA BUCKTHORN JUICE
It is not possible to obtain a sufficient amount of juice by directly pressing mashed or otherwise crushed sea buckthorn fruits, so after the first pressing the mass must be ground again, adding 30-40 percent of water heated to 40°C, mix well, leave for 20-25 minutes, then Why press it again?
Repeat this operation 2-3 times, combining all the extracts and storing them in a cold place until pasteurization.
Strain the juice through gauze folded in 2-3 layers, heat to 75°C, strain again, pour into hot glass jars pasteurized in the oven and pasteurize in hot water at a temperature of 85°C: half-liter - 15 minutes, liter - 20 minutes.
For 1 kg of sea buckthorn berries - 0.4 liters of water.
SEA BUCKTHORN JUICE WITH SUGAR
To improve the taste of sea buckthorn juice, add 45% sugar syrup to it, mix, heat to a temperature of 75-80°C, strain through cheesecloth and pasteurize in the manner indicated in the previous recipe.
SEA BUCKTHORN JUICE WITH PULP
Sea buckthorn juice obtained using a press contains little carotene and vitamin E, since these substances are contained in plastids and mostly remain in the pulp. Juice with pulp is characterized by significantly greater value, taste and aroma.
To obtain juice with pulp, wash fresh fruits, dip them in boiling water for 2-3 minutes and rub through a stainless steel sieve. Add hot, freshly prepared syrup to the pureed mass, mix thoroughly, heat to a temperature of 60-65°C, stirring all the time with a stainless steel spoon, pour into hot sterilized 0.5 liter jars and pasteurize for 25 minutes at 90°C.
Juice with pulp prepared at home may separate during storage (this is due to insufficient grinding of the fruit pulp), but this does not reduce the nutritional value of the product or affect its taste and aroma.
Before drinking this juice you just need to shake or stir in a jar.
For 5.5 kg of pureed sea buckthorn berries - 1.5 kg of sugar, 2 liters of water.
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