The plant is very rich in vitamins and nutrients for the human body. How to save a berry for winter? A suitable option is sea buckthorn jam. It cannot be stored fresh for a long time, since it ripens in late autumn, and becomes especially tasty when it is caught in frost. In a warm room, sea buckthorn quickly disappears, and freezes on the branches. Therefore, housewives prepare a healthy treat according to a variety of recipes.
Home conditions are quite suitable for making the jam yourself.
Even a beginner will not have any difficulties. First of all, you need to prepare the berry:
- Don't pick sea buckthorn in the middle of summer. Although it begins to turn yellow, the berry is not ripe and will taste bitter. You should wait for the first frost, then its taste will improve.
- You should not independently change the estimated amount of sugar for a certain amount of sea buckthorn.
- Berries for jam are used intact, without damage and rotten spots.
- The cooking time is limited, no more than 20 minutes.
If you add zucchini to the berry, the volume will increase, but the taste will not change.
Self-preparation will help to understand the features and rules of cooking a healthy sea buckthorn dessert. So, over the years, housewives for themselves derive recipes for themselves, with their own points that must be followed.
The benefits of sea buckthorn jam
It is difficult to overestimate the healing properties of berries; it is used to prevent colds and flu. The vitamins contained in sea buckthorn have a beneficial effect on the human body.
- vitamins B, C, A, K, P, E;
- calcium;
- potassium;
- magnesium.
Thanks to this composition, sea buckthorn produces the following effects on the body:
- helps to strengthen the cardiovascular system;
- normalizes blood pressure;
- lowers cholesterol;
- cleanses the intestines;
- strengthens the immune system;
- helps in the treatment of diseases of the oral cavity;
- accelerates the healing process for colds and much more.
Use with caution for diseases:
- stomach;
- gallbladder;
- pancreas;
- duodenum.
Consult your doctor before use. And if he permits the use of jam in food, then it is preferable to remove the seeds.
For those who do not suffer from any of the listed diseases, it is worth knowing that most of the beneficial components are contained in the bone. Therefore, it is recommended not to throw them away, but to eat them.
Sea buckthorn preparation
Half of the success depends on the preparation of the raw materials for the jam. Experienced housewives give advice on how to pick berries correctly and prepare them for cooking a healthy dessert.
The berries are harvested after the first frost, in September or October. The berries are removed from the branches very carefully, since as a result of damage to the outer shell, juice flows out. It contains a large number of useful ingredients.
Harvesting sea buckthorn takes a very long time, so housewives practice picking berries on twigs. For convenience, they are frozen, then the berries remain intact when harvested. Protect your face from the sharp thorns of the bush. They can hurt badly.
In order not to violate the integrity of the berries, they practice removing from the branches using scissors, or an ordinary fork.
Before use, sea buckthorn is carefully sorted out, leaves and other plant residues are removed. They sort out the berries themselves, removing spoiled and rotten specimens. Then it is washed and dried. Only then are they allowed to be processed.
Sea buckthorn jam recipes
Numerous options for preparing a healthy dessert amaze with tastes and unusual combinations. You should not immediately give up cooking, you need to try first, then draw conclusions.
You don't have to run a lot to make delicious jam. The most time consuming job is picking the berries. Even a beginner in the culinary business can cope with all the other points of the recipes.
A simple recipe for the winter
Concurrently, this recipe is called classic. A healthy dessert turns out to be thick, tasty and retains most of the nutrients of the raw berry. For him you will need 1 kg of sea buckthorn and sugar.
Sorted and thoroughly washed berries are covered with sugar. Let it brew for several hours at room temperature. Then put on fire, stirring and crushing the berries, boil for 10 minutes. The finished delicacy is transferred to prepared containers and stored in a cool place.
Five-minute recipe
A feature of sea buckthorn jam is the presence of a large amount of acid. Therefore, even boiled for 5 minutes, it is stored for a long time, while maintaining the maximum usefulness compared to long cooking in other recipes. Sugar is put in more than berries, 2 kg of sea buckthorn will need 2.3 kg of sugar, and half a liter of water.
How to cook "Pyatiminutka" correctly
It is necessary to cook sugar syrup, add washed and debris-free sea buckthorn berries to it. Leave for 2-3 hours at room temperature. After complete cooling, put on fire again, simmer for 5 minutes. Spread hot, the cans are rolled up and removed to cool completely in a place protected from sunlight. It is advisable to cover it with something warm, after cooling, put it in a refrigerator or equipped storage.
With apples
To cook this jam, you don't have to do anything complicated. To prepare a treat, you will need 1.5 kg of sugar, 0.5 glass of water, 1 kg of sea buckthorn and apples. The benefits of this type of jam are very high.
It is advised to purchase not crumbly and not sweet varieties of apples.
Grate the berries until puree. Combine with sugar. Cut the apples into slices, add water and boil for 10 minutes. Then grind the apple mass using any available means: a meat grinder or blender.
Put everything together, boil for a few minutes. Put the finished jam in sterilized jars, cool, put away for storage.
Seedless
To make this version of a healthy dessert, you have to work a little. The advantage of this recipe is that it can be consumed by people suffering from diseases of the stomach, pancreas and pancreatitis. In addition, the small amount of sugar used in cooking allows the use of jam for those who have diabetes and are obese.
For 1 part of the berries, take 0.5 parts of sugar. Puree is prepared from clean, dried berries. It is rubbed through a sieve or passed through a juicer. Mix the resulting mixture with granulated sugar and put on fire. Cook until sugar dissolves, put hot jam in jars and store in a cool place.
Without cooking
Another way to preserve the beneficial substances of sea buckthorn. This method does not require cooking. It needs 800 g of berries and 1 kg of sugar. Cooking is not difficult. The berries are sorted out, washed and dried. Then they put it in a container and cover it with sugar, grind it and let it stand until the granulated sugar dissolves. Then they grind it again and put it in jars. Store this jam in the refrigerator.
The prepared dessert is eaten fresh or used as a base for drinks.
In a multicooker
For those who have a slow cooker, there is an excellent recipe that is easy to prepare and with a minimum of effort. To prepare it, you need 1.05 kg of berries, 1.3 kg of granulated sugar, 160 ml of water.
Clean sorted berries are poured into the multicooker bowl. Pour in water and add sugar. Set the "Extinguishing" mode for 1 hour. Every 10-15 minutes. stir with a wooden or plastic spatula. After boiling, you need to remove the foam. When the allotted cooking time is over, the device is turned off and left with the lid open until it cools completely. Arrange the cold dessert in prepared jars and put away in the cold.
With walnut
An unusual taste of a delicacy is obtained if walnuts are added to it. To prepare it you need: 1 kg of sea buckthorn, 150 g of nuts, 1.5 kg of granulated sugar and 0.5 liters of water.
First of all, sugar syrup is boiled, after boiling, chopped or crushed walnuts are added to it. After that, simmer for 15 minutes. Then, berries prepared in advance are added to the resulting mass and cooked for 20 minutes, stirring occasionally and removing the foam. The finished delicacy is poured into jars and stored in a cool place.
With hawthorn
A very healthy dessert. You need 1 kg of sea buckthorn, 0.6 kg of hawthorn, 0.5 kg of sugar. Sea buckthorn is rubbed through a sieve, hawthorn is blanched for 1-2 minutes. Then they are ground in a meat grinder or rubbed through a sieve. Combine everything, add sugar and put on fire, bring to 70 ⁰С. They are laid out in jars and sterilized:
- 0.5 l for 20 minutes;
- 1 liter for 25-30 minutes.
The finished dessert is stored in basements or cellars.
With pumpkin
For this recipe, you need to purchase 2.9 kg of pumpkin, 2.3 kg of sea buckthorn, 190 g of orange, 0.96 kg of sugar.
The washed berries are dried with a towel, the juice is squeezed out of it. You should get about 1 liter. Next, the pumpkin is peeled, the product must be cut into cubes, the size of which is 1.5 * 1.5 cm. Wash the orange thoroughly and rub the zest without affecting the white veins.
The container for cooking is taken with a thick bottom, sea buckthorn juice is poured onto the bottom, brought to a boil, sugar is poured. Then zest and pumpkin are added to it. The readiness of the jam is determined by the appearance of the pumpkin, it becomes transparent. Then the dessert is laid out in jars, rolled up and put on the lids. To consolidate the result and insist, they are wrapped up until they cool completely. Then they are put away for storage.
With zucchini and honey
Zucchini have a neutral taste, so adding them to the jam will increase the mass, and practically will not affect the taste. You will need 2 kg of zucchini and sea buckthorn, 1.5 kg of honey. The dessert has a sweet taste and is very healthy. But since the delicacy is subjected to heat treatment, some of the nutrients disappear.
The courgettes are cut into cubes, the sea buckthorn is rubbed, removing the seeds, all the ingredients are combined and put on low heat. Stir as it warms up so that the mass does not burn. Boil for 5 minutes, set aside and allow to cool, then repeat again. A total of 3 approaches are carried out. The last time the workpiece is boiled for 10 minutes, laid out in jars and rolled up. After cooling, they are removed to the cellar.
Storage features
The main condition for long-term storage is cooking according to all the rules, strict adherence to the recipe and correct clogging.
Sea buckthorn jam, laid out in jars, should be stored in the same way as other types of dessert. The storage is kept at a temperature and humidity level. A special feature is that sea buckthorn is stored for a long time due to the high acid content in its composition. The longer the jam is, the less nutrients remain in its composition.
Making jam is not easy when you take it seriously. It is necessary to strictly observe the proportions and sequence of actions. And a healthy, tasty delicacy will delight you on long winter evenings.
Sea buckthorn is berries that are very popular with good housewives, because in addition to the fact that they have excellent taste, the fruits contain an abundance of useful substances. Most often, bright orange berries are used in conservation. It is recommended to use sea buckthorn jam in the preparation of desserts, prepare marinades for meat, even add to drinks.
Even housewives who first get acquainted with these fruits, valuable in composition, will not have any particular difficulties in making sea buckthorn jam. It is recommended to use only fresh berries in the preparation of canning, which are best picked after the first frost. Fruits from the freezer are not suitable for preparing blanks - they become too soft and lose some of their taste.
If possible, preservation at home is prepared from unripe berries. They perfectly keep their shape and remain intact even with prolonged boiling of the jam.
For lovers of preforms that resemble jam, it is better to pre-knead the sea buckthorn, only then proceed to heat treatment.
The benefits of sea buckthorn jam
The main feature of sea buckthorn fruits is their composition. It combines dozens of elements useful for the human body. In the process of cooking jam, an insignificant part of the nutrients disappears, but even the remaining ones are enough to improve health.
Regular use of sea buckthorn blanks allows:
- reduce cholesterol, improve vascular permeability, normalize blood pressure;
- improve metabolic and digestive processes;
- strengthen the immune system;
- get rid of colds and infectious diseases;
- remove inflammation in the oral cavity.
Before using jam, it is better to consult a doctor, since sea buckthorn is a strong allergen. To avoid trouble, it is better to first find out how the body will react to tasty fruits.
Sea buckthorn preparation
- do not rush to collect fruits, the greatest amount of useful elements accumulates at the beginning or even at the end of autumn;
- freezing will help reduce the acid in the berries - if you need to improve the taste of sea buckthorn, it is recommended to go to the garden after a cold snap;
- sort out and wash the berries carefully - they are easy to damage and crumple;
- remove the stalks first - they can spoil the taste of the fruit.
Sea buckthorn jam recipes
Making delicious jam is not difficult, the main thing is to strictly adhere to the specified recipe. It is better not to reduce or increase the number of components - this can reduce the taste of the workpiece.
It is also better not to experiment with the cooking duration. Prolonged cooking will certainly reduce the amount of nutrients. Undercooked jam will not please either - it can quickly deteriorate.
A simple recipe for the winter
Using a simple recipe will allow you to quickly stock up on healthy and tasty jam for the whole winter.
Preparation:
- Rinse sea buckthorn fruits (1.5 kg), dry.
- Cover the berries with sugar (1.6 kg).
- Leave the fruits until the juice appears (about a day).
- Put on the stove, turn on high heat.
- After boiling, follow the heat treatment, do not allow boiling.
- Continue cooking for half an hour.
Send the finished orange thick delicacy in a container, and seal it. Be sure to cool upside down. Wrapping will be useful, which will not allow preservation to cool down quickly.
Five-minute recipe
You can spend a minimum of time on preparing canned sea buckthorn. In just a few minutes, delicious aromatic jam will go to jars and on winter evenings will allow the family to sit over fragrant tea with an appetizing dessert.
Preparation:
- Prepare the syrup (dissolve 700 g of sugar in 200 ml of water, boil and wait for the disappearance of the sweet crystals).
- Pour the prepared fruits (1 kg) with boiling liquid.
- Put on high heat, cook for 5 minutes, be sure to stir vigorously, avoiding burning.
Pour the boiling brew into containers that are recommended to be sterilized in advance. Seal, cool down with lids. It is not necessary to wrap up.
With apples
The combination of sea buckthorn and apples is a real classic; juice from these two components can often be found on store shelves. Jam, which the mistresses of their loved ones love to pamper, will turn out to be no less useful and tasty.
Preparation:
- Turn sea buckthorn into mashed potatoes (1 kg), use a blender or meat grinder for this.
- Add sugar (1.4 kg) to the berry puree, stir until the sweet crystals are completely dissolved.
- Remove apples (1 kg) from the core, peel, cut into arbitrary particles.
- Boil apples, adding a little water beforehand, rub through a sieve.
- Combine the two masses, cook at low boil for a quarter of an hour.
Dispense only in small containers. After capping, it can be sent for storage - in the refrigerator or basement.
Seedless
Not many people like the presence of seeds in the jam, so it is recommended to spend a little time and prepare a delicacy that will satisfy even the most fastidious gourmet.
Preparation:
- Pour sea buckthorn (one and a half kilograms) with water (100 ml).
- Boil for a quarter of an hour, cool.
- Rub the berries through a sieve - make a homogeneous puree.
- Mix mashed potatoes with sugar (1 kg), put on the stove.
- Cook, stirring always, for 20 minutes.
- Transfer carefully to glass containers.
Cooling is carried out under a blanket - this will successfully replace sterilization.
Without cooking
If there is a concern that useful qualities disappear during heat treatment, you can prepare jam that does not require boiling.
Preparation:
- Rinse and dry the fruits (1 kg).
- Boil a thick, viscous syrup from sugar (1.5 kg) and water (1 l).
- Pour sea buckthorn with boiling liquid, leave for a quarter of an hour.
- Drain the syrup, boil and refill the fruit.
- Repeat the process one more time.
- Put the mass on fire, warm it up, pack it in containers.
In a multicooker
It will help to prepare a delicious multicooker preparation, which can be found in the kitchen of every housewife.
Preparation:
- Combine sea buckthorn (1 kg) and sugar (850 g) in a multicooker bowl.
- Leave for three hours, gently stir the berry mass during this time.
- Cook the jam in the "Baking" mode for an hour and a half.
There is no need to sterilize, turn or wrap after filling. It is enough to seal it tightly and send it to a cold place for storage.
With walnut
Walnuts are a great addition to sea buckthorn. The jam turns out to be not only aromatic, but also very tasty - solid particles of nuts float in a honey delicacy.
Preparation:
- Boil the sweet syrup of sugar (1.4 kg) and water (500 ml).
- Grind 200 g of nut kernels with a rolling pin, send to a boiling liquid.
- After a quarter of an hour, add sea buckthorn to the bulk (1 kg).
- Cook, stirring the composition regularly, for half an hour after boiling.
Gently place the hot jam in a container, seal it. Cooling should be carried out upside down, under a warm blanket and blanket cover.
With hawthorn
Often, sea buckthorn is combined with hawthorn, which has many positive qualities.
Preparation:
- In a cooking container, mix sea buckthorn (700 g) and hawthorn (350 g).
- Boil a thick syrup (200 ml of water, 1 kg of sugar).
- Pour boiling liquid into the berry mixture.
- Cook after the mass has cooled completely.
- Cooking duration is half an hour. Be sure to stir and remove the foam.
Arrange in jars, cork, check the tightness. To do this, turn the containers over and try to twist the lids - if they hold securely, send them to storage.
With pumpkin
Jam, which skillfully combines pumpkin and sea buckthorn, is famous for its useful qualities. You can even give a tasty treat to children, but first consult a doctor who will determine whether the berry will cause allergies.
Preparation:
- Peel and chop pumpkin fruits (2 kg) into random pieces.
- Combine pumpkin slices with berries (2 kg), mix.
- Add sugar (2 kg) and water (450 ml).
- Leave for two hours, during this time you can stir several times - this will accelerate the dissolution of the sugar crystals.
- Put to cook, the product needs to be stirred often - the jam burns easily.
- The duration of the heat treatment of conservation is 45 minutes.
After packing, sterilize the jam for a quarter of an hour, only then seal it. Cool only under the covers. Send it to the basement or refrigerator in a day.
With zucchini and honey
An unusual combination of zucchini and honey is a great addition to sea buckthorn jam. The jam is distinguished by its sweet taste and persistent aroma; it can be used in baked goods, but it will go with a bang even with a slice of ordinary bread. The only drawback of preservation is that it is eaten too quickly, so it is recommended to prepare several portions of the workpiece.
Preparation:
- Remove young zucchini (1 kg) from seeds, if necessary, remove the skin (if it is thin and easily pierced with a fingernail, do not peel it).
- After peeling, cut the courgettes into thin sticks or cubes.
- Combine zucchini pieces with sea buckthorn (2 kg).
- Put honey (1 kg) in a water bath, warm up until it becomes liquid.
- Pour a mixture of sea buckthorn and zucchini with a hot bee product, leave for an hour at room temperature.
- Cook, stirring every few minutes.
- If the composition burns, add a little water.
- Avoid strong boiling - at high temperatures, the bee product loses its useful qualities.
After filling in sterilized containers, send for cooling at room temperature.
Date of publication: 12.04.18
To one degree or another, all fruits and berries are useful. But, in most cases, fresh. Sea buckthorn is quite another matter. The berry is appreciated for its immunomodulatory, anti-cold, anti-inflammatory, regenerating properties. It is used for the prevention and treatment of diseases of the gastrointestinal tract, organs of the cardiovascular, reproductive, endocrine systems, organs of vision, inflammatory diseases of the mucous membrane, skin.
The best ways of long-term (up to a year) storage of berries are fresh in the cold (from 0 to +4 degrees), drying, freezing, in water. In this form, the healing properties of sea buckthorn are practically not lost. Traditional winter preparations, involving heat treatment, partially reduce the benefits of sea buckthorn. Still, canned juices, compotes, fruit drinks, jams, jellies, jam are recommended to be consumed regularly throughout the winter as a preventive and therapeutic product.
In full measure, all that has been said applies to the most popular winter harvesting from sea buckthorn - fragrant amber-colored jam.
Classic sea buckthorn jam for the winter
A simple old recipe that does not change over time. Berries for harvesting are used both ripe and slightly unripe.
Ingredients:
- sea buckthorn - 1000 g;
- sugar - 1200 g.
Cooking method:
- Washed, sorted, dried berries are kept in the cold with sugar for 6 hours to release the juice. Water is not added to the jam.
- Sea buckthorn is poured into a cooking container.
- Cook until softened over low heat.
- The foam is removed periodically.
- Hot jam is packaged in sterile jars.
Output of ready-made jam: 4 cans of 0.5 l + 1 can of 0.33 l. They store classic sea buckthorn jam in the pantry, basement.
Raw jam cold way
Ingredients:
- sea buckthorn - 1000 g;
- sugar - 1300 g.
Cooking technology:
- Washed, sorted, dry berries are crushed in any available way - with a blender, through a meat grinder, grind in a mortar.
- Fall asleep with sugar.
- Mix thoroughly.
- Packaged in sterile jars at the rate of 5 jars of 0.5 liters each with nylon lids.
Store raw sea buckthorn jam only in the refrigerator. The term of product realization is 3–6 months.
It is just as easy to make raw jam from whole sea buckthorn berries. Jars are filled with washed dry berries, sprinkling generously with sugar. To prevent fermentation, the containers are filled with berries by a third. The top layer - to the very neck - will be sugar. With this option, the sea buckthorn is stored in the refrigerator for up to a year.
Seedless recipe
For all its useful properties, sea buckthorn preparations for the winter have relative contraindications for children, pregnant and lactating women, people with some diseases of the digestive system. Mainly due to the presence of hard bones in the finished product, which impede the process of digesting food. In such cases, it is better to cook sea buckthorn jam, leaving only the pulp of the berries.
Ingredients:
- sea buckthorn - 1000 g;
- sugar - 800 g
Cooking method:
- The berries are washed, sorted, cleaned of debris. Dry.
- Juice is made with the help of a juicer. If there is no necessary device, the sea buckthorn is ground in a meat grinder.
- Next, separate the pulp from the seeds through a colander.
- Sugar is poured into pure berry juice at the rate of 150 g of liquid per 100 ml. Stir.
- The jam is heated to 95 degrees on a medium flame.
- Maintain at a given temperature for two minutes. It is not necessary to bring to a boil.
- The readiness of the product is indicated by the absence of sugar crystals.
- Ready seedless sea buckthorn jam is packed in sterilized jars.
- They are sealed with tin or euro lids.
Output 4 cans of 0.33 liters.
You need to store such a winter blank only in a cold basement or in a refrigerator. Consume within 8 months.
"Five minutes": a quick way of cooking
The positive side of the recipe lies in two points. First, there is significant time savings. Secondly, short-term heat treatment allows you to preserve the vitamins contained in sea buckthorn to the maximum.
Ingredients:
- sea buckthorn - 1000 g;
- sugar - 1200 g;
- water - 300 ml.
Cooking technology:
- Water is poured into a deep saucepan. Bring to a boil quickly.
- Washed, sorted berries are poured into boiling water.
- Warm up over medium heat for 5 minutes.
- The resulting broth is filtered and poured into another pan.
- Add sugar.
- Boil the syrup until the sugar crystals dissolve.
- Pour berries into a boiling sweet liquid, warm up for 5 minutes.
- From the moment of boiling, the masses are boiled for another 5 minutes, removing the foam from the surface.
Ready, chilled to 40 degrees jam is packed in sterilized jars of 0.33-0.5 liters, it turns out 5-6 jars. Seal.
With the addition of apples
An easy preparation for the winter. The combination of sea buckthorn and apples makes the texture of the jam tender. It tastes soft, not sugary sweet.
Ingredients:
- sea buckthorn - 1000 g;
- sour apples - 1000 g;
- sugar - 1500 g.
Cooking technology:
- The washed, sorted, dried sea buckthorn is rubbed through a colander, separating the pulp from the seeds.
- Pour sugar into the berry puree. Stir.
- Apples are washed, peeled, cored.
- Cut randomly.
- Pieces of fruit are poured into a cauldron, add 5-6 tbsp. l. water.
- Boil until soft for about 15 minutes.
- Apples are mashed with a blender or grated through a mesh colander.
- Berry and fruit puree is poured into a saucepan.
- Stir.
- Put on medium heat.
- As soon as the mass boils, the formed foam is removed from the surface.
- After a minute, remove the pan from the stove.
Hot jam is immediately poured into cans of 5 pieces of 0.5 l + 1 can of 0.33 l. Roll up. Store in the pantry along with the rest of the conservation.
What you need to know so that sea buckthorn jam is perfect in taste and does not ferment? It's easy to remember the general rules:
- The proportions of berries and sugar in recipes cannot be changed.
- For harvesting for the winter, only ripe sea buckthorn with a bright orange skin is used.
- The berries must be whole, firm, of the same size, without rot or damage.
- Sea buckthorn jam should not be cooked for more than 20 minutes.
- There are many variations of sea buckthorn jam. For example, the berry goes well with walnuts. For 1 kg of sea buckthorn, an average of 200 g of nut kernels and 1500 g of sugar are taken. The jam has a rich taste and high nutritional value.
- For sea buckthorn jam to acquire a delicate citrus aroma and light bitterness in taste, you can add orange zest to it. For 1000 g of berries, only 1 tbsp. spoon.
- With hypertension, for the prevention and treatment of atherosclerosis and other diseases of the cardiovascular system, it is recommended to use sea buckthorn and hawthorn jam. For 1 kg of berries, 600 g of sugar and hawthorn.
- If there is not enough sea buckthorn, but you want to close more jam for the winter, zucchini will come to the rescue. The total volume of the harvest will increase, but the taste will remain unchanged, since the zucchini has a neutral taste.
- Final advice. If after a while the jam in the jars stratified, you do not need to be frightened. Separation into fractions of sweet sea buckthorn blanks is a normal phenomenon. This does not affect the gustatory, healing qualities of the product.
Sea buckthorn can rightfully be called one of the most useful berries for our body. It also has a completely incomparable taste and aroma.
And that's why they like to drink tea with her, and of course, they prepare it for the winter.
It can be used as an addition to various dishes, desserts, or as a filling for baked goods. And how much can you make from it: compote, and jam, and jelly, and juice, and much more. That is just jelly, mmm ... Have you tried it? It's amazingly delicious! And compotes are generally 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 harvesting this miraculous berry for the winter season.
You can learn how to make tasty, healthy jelly for kids' capricious breakfasts. How to prepare a compote for all occasions, amber jam for tea, and just how to prepare a "magic" berry for the winter. All recipes are quite simple in their execution and do not require much time.
Fresh sea buckthorn without boiling berries is a real "vitamin bomb" that supports and protects the body from all sorts of ailments and diseases.
Plus, it's also delicious. Putting a few spoons in hot tea, we get a fragrant drink that tastes good.
I always harvest berries in this way in order to make healthy delicious morsiki. Children from such, just delighted.
And you must prepare several jars. Moreover, everything is done as easy as shelling pears.
We 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 sugar 1300 - 1500, depending on what degree of sweetness you prefer.
Preparation:
1. The berry, of course, must be washed before starting to work with it, remove excess leaves and twigs. Then let it dry. Since we will not cook it, it is not desirable that water remains 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 on top with paper towels.
2. Then grind it in a meat grinder, or on a food processor, but try so that your assistant does not whip it at the same time.
You can also grind the berries with a blender. And if you do not want seeds and skins in the finished jam, then grind through a sieve.
Although I would not recommend it to you. It is in the skins that most of the nutrients are contained, 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 a food processor, then it is better to add it even before the churning begins.
In this case, the crystals will dissolve faster and it will not be necessary to stir the contents for a long time to achieve the desired state.
4. Transfer the resulting puree to clean sterilized jars and add two tablespoons of sugar on top. Thus. we will create a "cushion" of safety, and the finished fragrant puree will not ferment.
Store the finished grated yummy 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 out the workpiece to the glazed 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 skins and bones that are already unnecessary by that time will remain.
It's very simple and delicious! And many housewives harvest fruits in this way.
Recipe for cooking sea buckthorn in its own juice without boiling berries
This recipe is even simpler than the previous one. The most difficult thing in it is the preparation of the berries, that is, sorting it out of debris and twigs, washing and drying.
Ready-made jam is a real storehouse of vitamins and nutrients.
We need:
- sea buckthorn - 1 kg
- sugar - 1400 gr
Preparation:
1. Wash and sterilize cans and lids. Dry them.
2. Pour clean dry fruits into jars in a layer of about 2 - 3 cm. Then pour sugar over this layer. And thus, alternating, completely fill the entire glass container.
3. Close the lid and let stand at room temperature for 12 hours. The berry will let some juice flow, and this is good, it means the process has started.
Now you can put our workpiece in the refrigerator, the process of forming sugar syrup will continue to take place there. After some time, all the berries will be in it.
After about a week, the juice will stand out for about half of the can, 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, it turns out just an incredibly tasty preparation, the berries of which seem to have just been picked from the bush!
Sea buckthorn jam - the best recipe for cooking without sterilization
This red berry also turns out to be divinely tasty 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 its beneficial properties.
In this case, we will use a little more sugar than in the previous recipes. This is due to the fact that we will prepare the jam according to the "five-minute" principle.
We need:
- 1 liter of berries
- 1 kilogram of sugar
Preparation:
1. We free the sea buckthorn from fine litter, wash it from possible dust and dirt - we get a berry to a berry! Pour clean fruits into an enamelled kitchen basin or a wide saucepan, so it will be more convenient to cook them.
2. Fall asleep with sugar and leave for twelve hours, it is best to do this overnight. During this time, the berry will have time to give juice.
Now we put on fire and bring to a boil. We boil for five minutes, no more, we want to preserve all the useful trace elements and vitamins.
Do not forget to remove the foam, which you can eat right away!) We always have a queue for it! And no wonder with such and such a scent! ...
3. Pour into sterilized jars directly while hot and close with sterile lids. Allow the jam in jars to cool at room temperature and store in the pantry or refrigerator.
Since it was not prepared for a long time, it is better to store it in a cool place. Although we made sure by adding a significant amount of sugar.
We don't keep such a treat for a long time. Within a month we eat it with tea and soon there is no trace of the jam.
Jelly from mashed sea buckthorn with sugar
Many of us love jams and jellies more, especially children. It's great that you can combine healthy and tasty in one.
What you 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 bones. To do this, we pass the berry through a meat grinder or blender. And if you have a harvester, the whole process will take a few minutes.
In this case, it is only important to chop the fruits, they do not need to be knocked down.
2. Now we take a sieve, put it on a deep plate and pour the sea buckthorn mass into it. It is better to spread the content 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 cheesecloth and squeeze through it. In the past, they have always done just that. It may take a little longer, but the result is the same everywhere.
We don't throw out the cake, you can drink tea with it, just put it in the hot tea leaves.
4. Add 80% sugar to the resulting juice and mix thoroughly until it dissolves. You can leave it on your kitchen counter for a while and stir it every 15 to 20 minutes.
Then put it in the refrigerator for three hours.
5. In the meantime, sterilize the jars and lids, 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. Pour the remaining sugar into each of them, on top of the jelly, about a couple of tablespoons per jar.
If you have very small containers, then less should be poured accordingly.
In a day, the mass becomes gelatinous and our dessert will be ready.
Store the finished delicacy in the refrigerator, closed. After the jar has been opened, it is better to use it within a week or two.
Sea buckthorn with honey for the winter without cooking berries
Honey, of course, is not such a good preservative as sugar, but it is very useful, and in combination with sea buckthorn it is a real benefit! If you take this delicacy just a teaspoon a day, it will help your immunity to cope with colds.
And yet, it's just delicious!
We need:
- Three glasses of berries
- One glass of honey
Preparation:
1. We remove small litter, leaves from the berry and rinse it thoroughly under running water. We spread it on a clean kitchen towel so that it absorbs all excess water.
Since we will not cook the berry in this version either, water is not needed here at all, so that it does not cause fermentation processes.
2. Put the dried berries in an enamel bowl, or a large glass container. Armed with a crush, transfer all the contents into a puree, which, of course, will come out with skins and bones.
Of course, you can remove them if you wish, but together with them we will then remove most of the nutrients. What we don't want, that's why we leave everything as it is.
3. Add honey to this mass and mix well. We give him the opportunity to completely disperse and saturate all the contents with his taste. To do this, leave the dishes 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 yummy 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 tasted it, it was just a gustatory explosion in my mind. I had never even imagined before that it could be so delicious.
In general, this is a drink for all occasions - and just to quench your thirst it is good, and he is a master to pamper himself with an exquisite taste, and he is always happy to treat guests.
For all that, it is also so useful that you want to drink it without stopping ...
We need:
- liter of berries
- three glasses of sugar
- three liters of water
Preparation:
1. Sea buckthorn for a start, of course, needs to be sorted out and washed. The berries should be all clean, without tails and litter.
2. After the water drains, put the fruits in 1 liter jars, filling them 1/3 part and pour boiling water over them. Cover with lids and allow to stand like this for ten minutes. The fruit should be very well warmed up.
Both cans and lids must be sterilized without fail.
3. Drain the water into a saucepan. You can use a special lid with holes for this, in which case the berries will remain in the jar.
4. Add sugar to this water and, while stirring, bring to a boil, all the crystals in this case, of course, should dissolve.
5. We got a syrup and pour the contents in jars with it. It should be poured right up to the neck, so that when you close the lids, the excess even spills out a little.
It is better to close compotes with iron lids using a seamer. This is the safest way to preserve.
6. Turn the finished compote and put on the lid, wrap it with a blanket. Leave in this form to cool slowly for about a day. or rather, until the syrup has completely cooled down.
This is an additional sterilization of the contents called pasteurization. Slow cooling aids in better storage later on.
7. Store the compote in a cool and dark place. A cellar in your house, or a storage room in an 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, and lingonberries, and cranberries, and chokeberry will do. That is, almost all berries are in season.
How to freeze sea buckthorn for the winter
For those who do not like to deal with jars, there is a simple way to preserve the vitamin berry - freezing. It turns out just as tasty and healthy, but without unnecessary hassle.
At any time, you can cook fruit drink, compote from frozen fruits, or simply crush them and pour tea with sugar.
We need:
- Sea buckthorn liter
- Sugar a pound
Preparation:
1. We sort out the berries from twigs and small debris, rinse and send them to paper towels for drying. It takes about 40 minutes 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 serving tray or baking sheet so that they are separate from each other. Put them in the freezer for three hours.
The air temperature in the freezer should be about twenty degrees.
Then take out the baking sheet and arrange in bags or containers. If you like sweeter, then you can mix the berries with sugar before laying out in packages.
It's that simple! It will take very little time and the freeze is ready.
Video on how to make delicious sea buckthorn jam
Your favorite jam can be made not only from one berry. It turns out to be most delicious 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 a lot of all kinds of usefulness.
Here's a super vitamin jam. Be sure to cook it, it is delicious !!!
Friends, today these are all the methods of harvesting delicious berries from all that I know. There are, of course, options and variations, but they are all made on the basis of these basic principles and recipes.
Therefore, if you know them, you can make absolutely any jam, even with cooking, even without it.
In general, you noticed how easy it is to cook sea buckthorn for the winter. And what a 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 be always healthy!
Bon Appetit!
How to cook delicious, thick and aromatic sea buckthorn jam correctly? Cook with pits, pits? The best recipe for you to choose!
It has a pleasant texture and a transparent amber color. Such homemade sea buckthorn jam can be served with pancakes and pancakes, used as a filling for pies or any other baked goods.
- sea buckthorn - 1 kg;
- sugar - 800 gr.
The first thing to do is prepare the berries for boiling. Leaves, stalks, spoiled fruits should be removed.
Rinse the sea buckthorn in cold water and weigh 800 g of sugar.
The jam is made from sea buckthorn juice with pulp, but without seeds. To extract the juice more easily, the berries must be blanched. You can do this in a juicer or multicooker. You just need to put the berries in the steamer tray, spreading a piece of cheesecloth.
Switch on the steam program, set the time to 35 minutes. After the program is over, the berries should be put on a sieve in small portions.
And wipe it down.
Sea buckthorn cake can be used to obtain sea buckthorn oil.
Pour the resulting sea buckthorn juice into a multicooker bowl, mix with sugar.
Boil until the volume is reduced for about 15 minutes, setting the "fry" program with the lid open.
If you boil sea buckthorn juice longer, you get even thicker jam. If you boil sea buckthorn juice with sugar longer, then you can make jam, jam and even caramel. In short, don't overdo it.
Recipe 2: sea buckthorn jam for the winter (step by step)
Sea buckthorn jam for the winter, a recipe with a photo of which I propose, is tasty and aromatic. cooked without boiling. Sea buckthorn is a storehouse of vitamins. And sea buckthorn, which has not undergone heat treatment, is much more useful.
- 1300 grams of sea buckthorn berries;
- 2 kilograms of sugar.
Sea buckthorn is needed freshly harvested, not fermented. Even one rotten berry will ruin all the jam, it will simply ferment. Sort out the berries from leaves and debris, rinse under running water. Drain in a colander to drain the liquid for 20 minutes.
You do not need to lay out on a towel, this berry is too tender. Now you need to separate the cake and seeds from the juice. You can use a juicer, you can rub the sea buckthorn through a sieve.
Suspension of the obtained sea buckthorn juice. With 1300 grams of berries, a kilogram of juice should be obtained. Add sugar to the sea buckthorn juice. The sugar weight should be exactly twice the weight of the sea buckthorn puree.
Stir the sugar well, cover the sea buckthorn puree with a clean towel and leave at room temperature for several hours. The most important condition for a good live sea buckthorn jam, which will be stored for a long time, is completely dissolved sugar. Stir the mixture about every half hour to speed up the dissolution of the granulated sugar. Instead of sugar, you can use powder, then the "tincture" of sea buckthorn puree will be reduced to an hour.
Rinse the cans of soda and detergent well, sterilize. An important condition is complete sterility. When the sugar dissolves, put the sea buckthorn puree in the jars and cover with plastic lids. Banks must be completely dry. You can store sea buckthorn jam without cooking for a year in the refrigerator, or for three months at room temperature. This is a guaranteed shelf life if all conditions are met. Most likely, sea buckthorn puree can be stored longer.
But keep in mind that the longer it is stored, the less vitamins it will retain.
Recipe 3: how to make sea buckthorn jam with a bone
Making sea buckthorn jam at home is no more difficult than any other. You can verify this by studying this photo recipe. Even a beginner with no experience in canning can handle it.
In this recipe, we will cook jam from frozen sea buckthorn, but you can take fresh berries.
- sea buckthorn - 1 kg
- sugar - 1 kg
Since in this case frozen berries are used, we will first of all defrost them.
Let's fill the berries with sugar and leave them in this state for a day or at least overnight.
Now we send the sea buckthorn with sugar to the fire and cook it for about half an hour. The jam must be constantly stirred, otherwise it will burn.
A healthy treat should boil.
Remove the foam formed on the sea buckthorn jam.
Now you can check the readiness of the jam. You can do this at home in a simple way: drip a little jam on the countertop. If the speck does not spread, and if it is sticky like honey, then the jam is ready.
Now you need to let the jam cool. You cannot roll it up hot, otherwise condensation will form in the cans and the finished delicacy will quickly become moldy.
While the jam is cooling, you can sterilize the jars. We cork the cold jam and send it to the pantry.
Recipe 4: unpasteurized sea buckthorn jam
Delicious, sweet and very healthy sea buckthorn jam. Sea buckthorn is a magic berry from 100 ailments. Its seeds, skin and pulp contain a huge amount of beneficial oils and vitamins. And if you have a lot of free time, you are in no hurry and want to prepare a healthy and tasty preservation, unpasteurized sea buckthorn jam is what you need during the cold winter cold from harmful vitamin deficiency, which weakens the human immune system.
- Sea buckthorn 1 kg
- Sugar 1 kilogram 300 grams
- Pure pasteurized water 500 milliliters
Sea buckthorn berries are very snug against the branches, so take your scissors and carefully cut them into a large, deep enamel bowl. Take away the spoiled, rotten, and from the rest, cut the stalks with scissors and throw them into a large deep colander. Rinse the sea buckthorn under running water from various kinds of dirt and leave it in a colander to drain all the water. Then, transfer the berries back to the washed bowl.
Turn on the stove to a medium level and place a pan on it with the right amount of clean distilled water. After the water boils, add the required amount of sugar into it and cook the syrup for 5 to 10 minutes until the sugar is completely dissolved, stirring it occasionally with a wooden spoon or wooden kitchen spatula.
Then, pour the syrup into a bowl of berries and let it brew for 30 to 40 minutes. Then put the bowl with the ingredients on the stove and cook the jam for 10 minutes on a low rut, constantly stirring and skimming with a slotted spoon. The time is counted after the total mass has boiled.
Then set aside the jam in a cool place and cover the bowl with a lid. The next day, boil the jam again for 10 minutes, remembering to remove the foam with a slotted spoon, and leave to stand overnight. On the third day, boil the jam for 15 minutes.
After you have boiled the jam for the third time, take a ladle and pour it hot into sterilized jars, which are covered with sterilized lids for preservation and immediately roll up with prickles for preservation. Wipe the jars off sticks with a damp kitchen towel, turn them upside down and place them on the floor.
Lay a woolen blanket on top of the preservation so that there are no gaps between the floor and the blanket, so the jam will cool down gradually without sudden changes in temperature. Place the cooled jars in a dark, cool, well-ventilated place, such as a pantry, basement, or cellar.
Recipe 5, step by step: pitted sea buckthorn jam
- sugar
We sort out ripe sea buckthorn berries, remove the tails. Fill with cold water, wash. We overturn in a colander to glass the water. Rinse again and pour into a saucepan. Fill with water so that it slightly covers the berries. We put on a high fire to cook. When the water boils, collect the foam and turn the fire on. Cook sea buckthorn jam over low heat for 20 minutes.
We remove from the fire. We wipe the boiled sea buckthorn through a colander and pour out all the rest of the liquid in which the berry was cooked. We add sugar, at the rate: for 1 kg of boiled and grated sea buckthorn, we put one and a half kilograms of sugar.
Put it back on a low heat and periodically collect the foam and stir in the jam. While the sea buckthorn jam is cooking, we will prepare the jars. Wash them, and then fry them in the oven at 180 degrees for 10 minutes.
During the cooking process, the sea buckthorn jam will become thicker and slightly darker. Ready jam hot, pour into clean jars and roll up lids for the winter.
Recipe 6: sea buckthorn jam without cooking (step by step photos)
If you subject the fruits to heat treatment, then sea buckthorn will simply lose more than half of its beneficial properties.
Therefore, our jam is prepared without boiling.
- sea buckthorn - 2 kg
- sugar - 1 kg
We select high-quality sea buckthorn fruits, crushed or dry, we discard: they will not work for making sea buckthorn jam without cooking.
Wash and dry the berries.
And fill the berry with sugar in a ratio of about 2 to 1.
Mix well and leave the sea buckthorn jam for several hours without boiling, so that the sea buckthorn releases the juice.
We sterilize the jars (either in the microwave or in boiling water).
We put the sea buckthorn jam in jars very tightly and to the very edges.
We tighten the lids and send them for storage either to the cellar (if anyone has one) or to the refrigerator.
Recipe 7: delicious sea buckthorn jam with nuts
- 1.5 cups sea buckthorn
- 150 g sugar
- 100 g walnuts
First of all, I picked the berries from the branches.
I washed them in a colander under cold water.
I put it in a cooking ladle, covered it with sugar and left it there for 1.5 hours.
Stirred and put on minimum heat.
After the sugar has completely dispersed, boiled, stirring, for 10 minutes and turned off.
Allowed to cool completely. Then she put it on fire and boiled it to a boil.
Finely chopped the walnuts with a knife.
I fell asleep with the berries.
Boiled for 12-15 minutes, stirring regularly.
One caveat. Many add water to sea buckthorn jam. In my opinion, absolutely in vain, because sea buckthorn gives a lot of its juice and, in combination with water, the overall consistency becomes too liquid. But this is a matter of taste.
If you plan to cook a lot and for long-term storage, then you need to immediately spread the jam in sterilized jars.
