Sea buckthorn is very useful, therefore it is often recommended to be included in the diet for adults and children. A lot of things can be prepared from this amazing berry: various juices, fruit drinks and, of course, jam.
To make sea buckthorn jam for the winter, you can use many recipes with photos and videos that are now on the Internet. But it is our step-by-step recipes that will help you prepare a classic healthy treat.
Classic sea buckthorn jam recipe
Ingredients
Servings: - + 100
- sea buckthorn 900 g
- sugar 1.2KG
Per serving
Calories: 165 kcal
Proteins: 0.7 g
Fats: 3.7 g
Carbohydrates: 34.4 g
60 minutes Video Recipe Print
- calories - 165 kcal;
- proteins - 0.7 g;
- fats - 3.7 g;
- carbohydrates - 34.4 g.
- sea buckthorn - 2 kg;
- sugar - 1.2-1.6 kg.
First you need to rinse and sort out the sea buckthorn, taking away spoiled berries, branches, leaves and other debris. Hold the berries in a colander so that all the water is glass, if you don't want to wait, you can put the berries on napkins or paper towels (they nourish excess moisture).
After that, you should transfer the berries to a wide enamel pan or basin, cover them with sugar and leave for 5-6 hours.
Then you can safely put the container with berries on the stove and heat, stirring slowly.
Boil until the syrup thickens and the sea buckthorn is transparent.
Then let the jam cool slightly, and then transfer it to pre-sterilized jars. Roll up the jam with iron lids.
Delicious sea buckthorn jam for the winter is ready! You can store ready-made jam for several years in a cool place (cellar, pantry).
Information: modern housewives have learned how to make jam even in a slow cooker. If you have such a device, then you can try this particular method.
How to cook pitted
Servings: 120
Cooking time: 1 hour 15 minutes
Energy value
Ingredients
Step by step cooking
- Rinse and sort through the sea buckthorn, picking out spoiled berries, branches, leaves and other debris.
- Then you need to squeeze the juice from the sea buckthorn. If possible, it is better to use a juicer. How much juice you get depends on the variety and degree of ripeness of the berries.
- Add sugar to the resulting sea buckthorn juice in the proportion of 150 g of sugar per 100 ml of juice.
- Then we begin to heat everything in an enamel container, stirring slowly.
- After boiling, cook until the sugar is completely dissolved (about 2 minutes), and then, when the finished jam has cooled down, all that remains is to pour it into sterilized jars and roll it up.
Store in a cool place out of direct sunlight. Such a jam will last for several years without losing its useful properties.
Fast way "five minutes"
Cooking time: 45 minutes
Servings: 200
Energy value
- calorie content - 56.9 kcal;
- fats - 0.5 g;
- proteins - 0.1 g;
- carbohydrates - 12.9 g.
Ingredients
- sea buckthorn - 1.8 kg;
- sugar - 2.5 kg;
- water - 500 ml.
Step by step cooking
- We carefully sort out the sea buckthorn, carefully remove the berries from the branches, rinse them under the tap with a cool stream and sprinkle them in one layer on napkins to dry.
- Meanwhile, in a large saucepan, bring half a liter of filtered drinking water to a boil, pour the prepared berries into the container and simmer them for five minutes.
- After that, pour the resulting broth into a separate saucepan, filtering it with a culinary sieve, pour all the sugar into it and boil the syrup on their basis (about 5-7 minutes after the start of boiling).
- Return the boiling solution to the sea buckthorn saucepan, cook the jam for another 5 minutes and remove the utensils from the stove.
- Immediately pour the hot jam into disinfected dry jars and seal tightly with screw caps.
Raw sweetness without cooking
Cooking time: 30 minutes
Servings: 225
Energy value
- calorie content - 51.3 kcal;
- fats - 0.5 g;
- proteins - 0.1 g;
- carbohydrates - 11.5 g.
Ingredients
- sea buckthorn - 2 kg;
- sugar - 2.5 kg.
Step by step cooking
- We transfer the sorted, well washed and dried sea buckthorn berries into a deep bowl and carefully grind them with a potato grinder.
- We fill the resulting mass with 2.5 kilograms of granulated sugar, cover with a lid and leave to infuse for one night at room temperature.
- The next day, knead the raw jam again, mix the mixture thoroughly, pack it in prepared jars and put it in the refrigerator.
How to cook with walnuts and honey
Cooking time: 1 hour 5 minutes
Servings: 140
Energy value
- calorie content - 81.6 kcal;
- fats - 4.3 g;
- proteins - 1 g;
- carbohydrates - 9.6 g.
Ingredients
- sea buckthorn - 2 kg;
- walnuts (kernels) - 0.8 kg;
- sugar - 1 kg;
- honey - 0.2 kg.
Step by step cooking
- We carefully sort out the sea buckthorn berries, rinse them under a running stream and send them to a saucepan with hot, but not boiling, water. Boil the fruits for a quarter of an hour.
- After 15 minutes, carefully remove the sea buckthorn from the boiling water with a slotted spoon and gently rub it through a fine culinary sieve with a spoon.
- Transfer the resulting homogeneous mass to a saucepan in which you will cook the jam, add all the sugar there and, stirring, leave to infuse for about one hour.
- While there is time, beat the walnut kernels in a blender to make small pieces, but not a paste, and melt 200 grams of natural honey in a water bath.
- Add chopped nuts and honey to the sea buckthorn puree, mix the ingredients well and simmer the future jam for about 2-3 minutes on a moderate flame after boiling.
- Put the finished delicacy in jars and roll up hermetically with boiled lids.
Ginger recipe
Cooking time: 1 hour 55 minutes
Servings: 125
Energy value
- calorie content - 73.5 kcal;
- fats - 0.7 g;
- proteins - 0.2 g;
- carbohydrates - 16.6 g.
Ingredients
- sea buckthorn - 1.5 kg;
- sugar - 2 kg;
- water - 750 ml;
- ground ginger - 10 g.
Step by step cooking
- First of all, we will prepare the syrup for our future jam - for this, in a deep saucepan with a thick bottom, mix 750 ml of water, 2 kg of granulated sugar and 10 g of dry ground ginger and, setting the container on the fire, cook it for seven to ten minutes after the start of the boil ...
- While the solution is boiling, we carefully sort out the berries, wash them under running water and put them in a colander to dry.
- Dip the processed sea buckthorn into the finished boiling syrup, mix everything with a wooden spoon and simmer on a moderate flame for about 15 - 20 minutes.
- After a third of an hour, remove the saucepan from the stove and cool the future jam for about two to three hours.
- After the specified time has elapsed, bring the confiture to a boil again and boil this time for about one hour.
- We carefully pack the finished dessert in a sterilized glass container, roll it up with metal twists and, after cooling, remove it for the rest of the preservation.
Spicy preparation with honey and cinnamon
Cooking time: 40 minutes
Servings: 120
Energy value
- calorie content - 50.3 kcal;
- fats - 0.7 g;
- proteins - 0.2 g;
- carbohydrates - 10.7 g.
Ingredients
- sea buckthorn - 1.5 kg;
- honey - 1.5 kg;
- cloves - 5 pcs.;
- ground cinnamon - 10 g.
Step by step cooking
- We carefully sort out the sea buckthorn, disposing of unsuitable fruits, wash and lay them out on a cotton towel to dry.
- While the berries are drying, melt one and a half kilograms of natural honey in a volumetric container, stirring it constantly with a wooden spoon and not bringing it to a boil.
- Add prepared sea buckthorn, clove buds and ground cinnamon to hot honey, stir the ingredients well together and cook the treat for 7-10 minutes.
- The resulting jam is poured into prepared disinfected jars and closed with screw lids.
Shredded sea buckthorn with sugar
Cooking time: 35 minutes
Servings: 180
Energy value
- calorie content - 44.3 kcal;
- fats - 0.6 g;
- proteins - 0.1 g;
- carbohydrates - 9.4 g.
Ingredients
- sea buckthorn - 2 kg;
- sugar - 1.6 kg.
Step by step cooking
- Rinse the sea buckthorn berries thoroughly in a colander under the tap, sort out, getting rid of bad fruits, pour over boiling water so that they soften a little, and gently grind through a culinary sieve.
- Add all the granulated sugar specified in the recipe to a homogeneous sea buckthorn mass, introducing it in portions and carefully stirring the components, and leave to infuse for 3-4 hours.
- After the specified time, put the grated jam into sterile jars, close the lids and put them in the refrigerator for storage.
How to cook with pumpkin
Cooking time: 1 hour 15 minutes
Servings: 75
Energy value
- calorie content - 95.8 kcal;
- fats - 0.2 g;
- proteins - 0.3 g;
- carbohydrates - 23.1 g.
Ingredients
- sea buckthorn - 0.3 kg;
- pumpkin - 2 kg;
- sugar - 1.6 kg.
Step by step cooking
- Wash the pumpkin well, divide it into parts, clean all the seeds and peel them, and chop the resulting pulp into medium-sized even slices.
- Carefully remove the berries from the branches, sort them out, put them in a colander, rinse them under a running stream and dry them on a towel.
- Combine the prepared pumpkin and sea buckthorn together with granulated sugar in a container for cooking jam, mix thoroughly and leave at room temperature for 2 - 3 hours.
- After a few hours, we move the kitchen utensils with the future jam to a medium flame and cook for 25 minutes after boiling, periodically stirring the mixture with a wooden spatula.
- We pack the finished hot delicacy in a sterile glass container and immediately roll it up with boiled cans.
Delicious recipe with apples for the winter
Cooking time: 1 hour 45 minutes
Servings: 160
Energy value
- calorie content - 69.9 kcal;
- fats - 0.3 g;
- proteins - 0.1 g;
- carbohydrates - 16.5 g.
Ingredients
- sea buckthorn - 1 kg;
- apples - 1 kg;
- sugar - 2.5 kg;
- water - 100 ml.
Step by step cooking
- Pass the sea buckthorn prepared in the standard way through a meat grinder, transfer the resulting mass to a bowl and, combining it with one kilogram of granulated sugar, leave to infuse for half an hour.
- In order not to waste time, let's start processing apples - they should be thoroughly rinsed, peeled and pitted and chopped into medium cubes.
- Transfer the apple slices to a deep saucepan, add the remaining amount of granulated sugar, pour in 100 ml of water and, putting on moderate heat, boil for about ten minutes after boiling.
- Without removing the kitchen utensils from the heat, gently grind the fruit until puree and add the sea buckthorn mass there. Stir the ingredients well and bring to a boil again.
- Spread hot apple-sea buckthorn jam in sterile containers, cover loosely with twists and send to a saucepan with warm water to pasteurize for about a third of an hour.
- At the last stage, carefully remove the dessert jars from the kitchen utensils, screw them tightly with the screw caps and cool.
Jam with currants
Cooking time: 1 hour 10 minutes
Servings: 80
Energy value
- calorie content - 49.2 kcal;
- fats - 0.7 g;
- proteins - 0.2 g;
- carbohydrates - 10.4 g.
Ingredients
- sea buckthorn - 1 kg;
- red currant - 1 kg;
- sugar - 0.7 kg.
Step by step cooking
- We carefully sort out the berries of red currants and sea buckthorn, wash them under running water and, sending them to a small flame, cook for several minutes so that they give juice. The main thing is to remember that you do not need to bring them to a boil.
- Following this, carefully, so as not to burn yourself, we transfer the berries to cheesecloth folded several times, and with its help we squeeze out all the juice, and throw out the cake - it will not be needed.
- Pour the resulting juice into a saucepan and gradually add granulated sugar into it, constantly stirring the mixture. We boil the contents to the consistency you need - this will take about 20 - 30 minutes after boiling.
- We pack the finished jam into prepared containers and roll up with tin lids.
Unusual marrow jam
Cooking time: 1 hour 25 minutes
Servings: 80
Energy value
- calorie content - 43.7 kcal;
- fats - 0.7 g;
- proteins - 0.2 g;
- carbohydrates - 8.9 g.
Ingredients
- sea buckthorn - 1kg;
- zucchini - 1 kg;
- honey - 750 g.
Step by step cooking
- We rub the washed and dried sea buckthorn berries through a culinary sieve, and from the zucchini we remove the skin with a peeler and chop them into small cubes.
- We transfer the prepared products into kitchen utensils suitable for cooking jam, add 750 grams of natural honey to them and cook for five minutes after the start of boiling. After the specified time, remove the container from the stove and cool the future jam for about two to three hours.
- We repeat this procedure two more times with the only difference - the last one, the third, since the confiture will need to be boiled not for 5, but for 10 minutes.
- We pack the finished dessert in jars and close the lids.
How to cook with oranges
Cooking time: 55 minutes
Servings: 120
Energy value
- calorie content - 64.7 kcal;
- fats - 0.5 g;
- proteins - 0.2 g;
- carbohydrates - 14.6 g.
Ingredients
- sea buckthorn - 1.2 kg;
- oranges - 1.2 kg;
- sugar - 1.6 kg.
Step by step cooking
- Sort the sea buckthorn thoroughly, wash it under the pressure of cool water and, after mixing in a deep saucepan with granulated sugar, send it to a moderate flame.
- While there is time, wash the oranges (it is advisable to rub them with an iron sponge from wax, which is often used to rub citrus fruits), remove the zest from them and squeeze out all the juice.
- As soon as the berries begin to boil, pour orange juice into them and simmer for about a third of an hour, stirring the jam from time to time.
- After 20 minutes, add citrus zest to a saucepan with jam, stir and remove the container from the burner.
- Pour the finished candy into a sterile container and close with screw caps.
Harvesting method with hawthorn
Cooking time: 1 hour 10 minutes
Servings: 185
Energy value
- calorie content - 57.1 kcal;
- fats - 0.4 g;
- proteins - 0.1 g;
- carbohydrates - 13.1 g.
Ingredients
- sea buckthorn - 1.5 kg;
- hawthorn - 750 g;
- sugar - 2.25 kg.
Step by step cooking
- Hawthorn and sea buckthorn should be thoroughly rinsed, dried with paper towels and mashed in a blender bowl until puree.
- Transfer the resulting mixture to a saucepan, pour all the sugar into it and simmer the mixture over low heat for about 10 minutes.
- Spread the hot confiture in a sterile glass container, cover with twists and send it to a volumetric container with warm water to pasteurize for half an hour.
- After 30 minutes, roll up the jam jars tightly, cool them and send them to the rest of the preservation.
Features of cooking in a multicooker
Cooking time: 1 hour 30 minutes
Servings: 55
Energy value
- calorie content - 49.4 kcal;
- fats - 1.5 g;
- proteins - 0.3 g;
- carbohydrates - 8.3 g.
Ingredients
- sea buckthorn - 1.5 kg;
- sugar - 375 g
Step by step cooking
- As always, we sort out the sea buckthorn, throwing out overripe and spoiled berries, rinse it several times in a colander under running water and dry it on a towel.
- Mix the prepared fruits in a volumetric bowl with sugar and leave them to infuse for about 12 hours, so that the berries have time to release their juice.
- The next day we move the sea buckthorn mass into the multicooker bowl, set the “Stew” program for one hour and, after closing the lid, leave the sweets to cook.
- After a specified period of time, stir the jam with a wooden spoon, change the mode to "Frying" and, without closing the lid, bring the jam to a boil. At this point, it is important to periodically stir the dessert and remove the resulting foam from it.
- As soon as bubbles began to appear on the surface, set the “Quenching” program again and cook the mixture for another five minutes.
- We distribute the finished delicacy on sterile glass containers and roll up with tin lids.
How to make in a bread maker
Cooking time: 1 hour 50 minutes
Servings: 70
Energy value
- calorie content - 74.7 kcal;
- fats - 0.9 g;
- proteins - 1.2 g;
- carbohydrates - 15.1 g.
Ingredients
- sea buckthorn - 1.2 kg;
- sugar - 1 kg;
- water - 60 ml;
- lemon juice - 40 ml;
- gelatin - 80 g.
Step by step cooking
- We carefully sort the berries, remove them from the branches, wash them several times under the pressure of a running stream and dry them on paper towels.
- Then pour 4 tablespoons of drinking water, 40 ml of lemon juice into the bowl of the bread machine, pour the prepared sea buckthorn and a kilogram of granulated sugar. Stir the ingredients well together, set the "Jam" or "Jam" mode on the device and, closing the lid, leave the future confiture to boil for an hour and a half.
- Approximately a quarter of an hour before the dessert is ready, we introduce the previously soaked swollen gelatin into it and carefully mix the mass.
- As soon as the appliance notifies you of the end of the program, place the hot jam in small sterile jars and roll up the screw caps.
Features of cooking from frozen berries
If you only have frozen sea buckthorn, this is not a problem. Frozen berries make an equally tasty and fortified jam. All medicinal properties are preserved in the frozen product. If you prepare the jam correctly and follow all the conditions, then the ready-made sea buckthorn delicacy will bring many benefits.
Just first boil the sugar syrup, and only then add the berries thawed in advance to it. After adding the berries, the future jam should be allowed to brew for about 4 hours without heating.
After that, you can begin to cook over low heat until transparent (as in the usual recipe).
You can also make five-minute jam. Cooking such a delicacy does not take long, and the finished dish can not even be rolled up in jars, but stored in portions in the refrigerator.
If you want to get a homogeneous jam with seeds, then you can grind the berries with an immersion blender. This homemade jam is perfect for making delicious breakfast toasts during the cold season.
Benefits and contraindications
It's no secret that sea buckthorn is a very healthy berry. Many have known it since childhood, when mothers or grandmothers gave it to their suddenly ill children.
And the jam made from this wonderful berry also has a lot of medicinal properties. It contains vitamins E, C, group B, carotene and calcium. In addition, the jam is rich in fatty acids, pectins, phenolic acids, keratin and phospholipids.
Sea buckthorn jam is very useful for vitamin deficiency. It is one of the most important helpers in the flu and cold season. Also, sea buckthorn is indispensable for various injuries and diseases in the oral cavity.
Sea buckthorn has a beneficial effect on the cardiovascular system, is very useful for varicose veins and for the prevention of atherosclerosis.
It's quite difficult to find something else that has such a huge number of useful properties, but at the same time has a pleasant, sweet taste. It turns out that the medicine can be not only bitter and disgusting!
However, jam has contraindications. Therefore, if you have any chronic disease, you need to check it a hundred times before you taste the delicacy.
For example, seedless jam is highly undesirable to use for diseases of the digestive system. And any sea buckthorn jam is harmful to people who suffer from diabetes, ulcers or gastritis. It is also not recommended to use it for people with cholelithiasis and cholecystitis.
If you have a predisposition to allergies, then you should carefully monitor the reaction of your body to sea buckthorn jam, since it is a fairly strong allergen.
Jam is prepared very easily and quickly. On a cold winter evening, you will be very pleased to have a cup of tea with such a delicious and healthy delicacy.
Treat yourself and your loved ones with unusual jam! Bon appetit and good health!
Sea buckthorn contains dozens of biologically active substances, so it is recommended to include it in your diet for both adults and children, to prepare juices, sauces and even jam from it. Sea buckthorn jam has an unsurpassed aroma and original taste, which is very reminiscent of pineapple.
Why make sea buckthorn jam?
Biologically active substances of sea buckthorn give it many, among which, first of all, it is worth noting anti-inflammatory and immunomodulatory ones. For this reason, sea buckthorn jam will become an indispensable assistant in the so-called cold season, because it is much more pleasant, and, most importantly, healthier to eat a few spoons of a tasty and aromatic delicacy with tea than to swallow a handful of pills. In addition, such a blank will be useful for those who suffer from cardiovascular diseases, surges in blood pressure or are faced with inflammatory processes in the oral cavity. You should not refuse such a jam also for those who monitor the condition of their own skin and want to see it elastic and silky. But in the presence of diseases of the gastrointestinal tract, including the pancreas of the gallbladder, you should first consult a doctor.
Recipes
The traditional recipe for sea buckthorn jam can be handled even by those who have never been preserving before, it is so simple. To prepare it you will need:
- 2 kg of sea buckthorn;
- 2.5 kg of granulated sugar;
- 2 liters of purified water.
The berries should be carefully sorted out, washed under running water and be sure to dry on paper or plain towels. While the sea buckthorn is drying, you can make sugar syrup. Sugar is poured into a saucepan and water is added, stirring, the syrup is brought to a boil. The dried berries are poured into a bowl and poured over with boiling syrup.
Attention! When preparing the syrup, you need to make sure that all the sugar crystals are dissolved.
After 3 hours, the sea buckthorn is taken out with a slotted spoon, transferred to a saucepan and brought to a boil. The berries heated in this way are poured with the remaining sugar syrup and boiled over low heat until the jam has the desired consistency. The finished jam is laid out on sterilized jars and rolled up with sterile lids.
Jam without cooking
You can preserve the maximum of the valuable substances contained in the berries by making sea buckthorn jam without boiling. To do this, 1 kg of fruit is sorted out, washed and dried. While the sea buckthorn is drying, a syrup is prepared by heating 1.2 liters of water with one and a half kilograms of sugar. The berries are poured with the resulting syrup. After 4 hours, the syrup is drained and brought to a boil again. As soon as it cools down to about 60 ° C, sea buckthorn is poured into it and warmed up a little over low heat. The cooled jam is packaged in dry sterile jars.
Important: the jam is considered ready when the berries are evenly distributed in the liquid, and a drop of syrup holds its shape when applied to a plate.
You can also do without heat treatment altogether, but it should be borne in mind that such jam is stored for no more than 3–6 months. To prepare it, you need to squeeze the juice from the sea buckthorn berries in a meat grinder, juicer or using a blender and add sugar. A kilogram of such juice requires 0.8 kg of granulated sugar. The mass is vigorously mixed and packaged in cans. Store the jam in the refrigerator. After 3 weeks, the workpiece is stratified into 3 fractions, but this should not be feared.
Other recipes
- An excellent jam is made from sea buckthorn with walnuts. It is made from 1 kg of berries, 150 g of nuts, 1.5 kg of sugar and half a liter of water. The cooking scheme does not differ from the classic one, except that the nuts crushed in a coffee grinder, food processor or using a rolling pin are poured into boiling sugar syrup and kept on a minimum heat for 1/3 hour. Then sea buckthorn berries are added to the mixture and kept on fire for another 20 minutes, stirring systematically and removing the foam.
- Bright sea buckthorn jam with pumpkin combines the benefits of these two unique products. It will require 3 kg of sea buckthorn berries and pumpkin pulp, 1.5 kg of sugar and 1 orange. Sorted, washed and dried berries are crushed using a blender or ordinary mortar and pestle. The resulting mass is divided into juice and cake through a sieve or cheesecloth.
The pumpkin pulp freed from the peel and pits is cut into pieces. An orange, well washed with a sponge, is poured over with boiling water and the zest is removed. Sugar is added to sea buckthorn juice, brought to a boil and all sugar crystals are dissolved. Pieces of pumpkin and zest are introduced into this mass, mixed and kept on minimal heat until the pumpkin softens. Ready jam is rolled up in sterile jars.Tip: it is better to squeeze sea buckthorn juice into a saucepan right away.
- A very simple recipe for the winter sea buckthorn jam with apples. For its preparation, take 1 kg of sea buckthorn, the same amount of apples and 1.5 kg of sugar. The fruits are carefully sorted out, washed and dried. As soon as the sea buckthorn is completely dry, grind it through a small sieve and add sugar. After that, the well-washed apples are freed from the cores with seeds, cut into cubes and stewed in a saucepan with a thick bottom until they become soft with a little water. Finished apples are ground or crushed in a food processor. Combine both mashed potatoes in a saucepan, bring to a boil, remove the foam and immediately remove from heat. The jam is rolled up in sterile jars.
Attention! Jam from sweet apples needs to be cooked a little longer than from sour ones.
You can also make sea buckthorn jam in a bread maker or slow cooker. But in this case, it is necessary to follow the recommendations of the manufacturers of such devices, observing the above proportions of the products.
Tip: Since pasteurized jam is best stored, this procedure should be carried out. For 0.5 liter jars, 15 minutes is enough, for 1 liter - 20 minutes.
Thus, making sea buckthorn jam at home is easier than ever, especially since you can be completely sure of the origin and 100% naturalness of such a blank. So why waste money and buy questionable jam at the store?
All materials on the site are presented solely for informational purposes. Before using any means, a consultation with a doctor is MANDATORY!
Good afternoon, dear gardeners!
Let's talk today about what to cook from sea buckthorn.
This is a very valuable and healthy berry, and it will not be superfluous to stock it up for the winter.
As always, we have a great selection of simple and proven recipes for you.
To quickly navigate through the article, use the links in the frame:
Sea buckthorn without cooking with sugar
This is the fastest way to make so called "raw jam". Recipe without cooking, preserving maximum vitamins.
Ingredients
- Sea buckthorn - 1 kg
- Sugar - 1.3 kg
Preparation
Sort the sea buckthorn from spoiled berries and twigs and rinse.
Sprinkle the berry with sugar.
Divide this berry mixture into clean jars and close.
Candied berries can be stored like this in the refrigerator for about 4 months.
The sea buckthorn will let out the juice in which the sugar will dissolve. You get a berry in syrup. Tasty and healthy!
You can eat with tea, make fruit drinks, add to compotes.
Mashed sea buckthorn with sugar
Ingredients
- Sea buckthorn - 1 kg
- Sugar - 1.3-1.5 kg
Preparation
Prepare all ingredients. Sea buckthorn needs to be washed and cleaned of twigs.
Sea buckthorn must be poured into a deep container and covered with sugar.
Using a blender, grind the berries along with the sugar.
You will end up with a fragrant orange mass. If you want, you can strain it through a sieve to remove the seeds.
But in fact, these seeds contain great benefits, because it is from them that the useful sea buckthorn oil is made.
Therefore, the dish will be healthier if you leave the bones.
Pour the mass into clean scalded or sterilized jars.
Pour one or two tablespoons of sugar over the top of the food. And close the lid.
Such a mass can be stored in the refrigerator for about 6 months. The longer it stands, the thicker it becomes.
Such "jam" without cooking is very tasty!
It can be spread on bread or added to tea - a real vitamin boost.
Seedless sea buckthorn jam
A wonderful recipe for thick seedless sea buckthorn jam.
Ingredients
- Sea buckthorn 1 kg
- Sugar - 800 gr
Preparation
We wash and sort the sea buckthorn. Our task is to get sea buckthorn juice with pulp for a wonderful seedless jam.
Therefore, we will wipe the sea buckthorn through a sieve.
And to make it easier to do this - scald the berries with boiling water and leave there for a couple of minutes or blanch in a double boiler for 30 minutes.
Put the scalded berries in portions in a sieve and grind until only bones and cake remain in it.
Mix sea buckthorn juice with sugar and cook for 15 minutes to thicken.
You can cook it for longer, then you get a thicker version.
Pour the finished jam into sterilized jars, roll up. Place on lid and wrap until cool.
Such jam is perfectly stored, it is sweet and tasty!
Sea buckthorn with honey without cooking
Perhaps this is the most useful and gentle recipe for harvesting sea buckthorn. All vitamins are retained, and honey further enhances this benefit.
To learn how to harvest sea buckthorn with honey without cooking, watch this great video:
Try it! Benefits from nature!
Seedless sea buckthorn jam for the winter
Nice, bright jam! And also healthy, because we will cook it without boiling.
It is no secret that with a sufficient amount of sugar, sea buckthorn can be stored for several months in the refrigerator and not deteriorate.
Therefore, we will take advantage of this property and prepare an amazing tasty and natural jam.
Ingredients
- Sea buckthorn - 1 kg
- Sugar - 1 kg
Preparation
In this recipe, we need a juicer.
Prepare the sea buckthorn and sugar. The berry must be rinsed and peeled from twigs.
The next step is to squeeze the berries through a juicer.
First, we drive all the berries through it, and then we drive the cake that remains one more time.
We will make a wonderful bright sea buckthorn juice.
We need to mix this juice with sugar. Leave the mixture to infuse for 3-4 hours, stirring occasionally.
We need the sugar to dissolve completely.
In this case, the juice will acquire a slightly higher viscosity.
We pour it into sterile jars and close the lids. We send to the refrigerator.
There the mass will thicken and finally become a very tasty jam.
It can be stored for at least 4 months, but, to be honest, it is eaten much earlier!
Sea buckthorn compote with apples
A recipe for vitamin compote, which is very fond of both adults and children.
Ingredients for 1 can
- Sea buckthorn with apples - half a jar
- Water - how much will it take to fill the jar
- Sugar - 300 g for each liter of water
- Cinnamon - 1/4 stick
- Cloves - 3 pieces
Preparation
Prepare sea buckthorn, cleaned of debris and washed. Cut the apples into slices and remove the seeds from them.
Fill the jars with apples and sea buckthorn to half, put cinnamon and cloves in the same place.
Fill all this with boiling water to the top of the jar and cover with lids.
Let it brew for 20 minutes. Then pour the water from the cans into a separate saucepan or bowl. We add 300 g of sugar to it for each liter, which turned out after we drained the water.
Stir well and set over medium heat. Let the syrup simmer for 5 minutes, stir until the sugar dissolves well.
Pour the jars with the resulting syrup and roll them up.
Turn over and wrap with something warm until cool completely. After that, they can be stored in the pantry.
Drink with pleasure!
Sea buckthorn fruit drink
See how to make vitamin juice from sea buckthorn in this video tutorial:
Really very tasty, but how much use!
Nothing is made as easy as sea buckthorn juice.
The juice of this berry does not turn sour and is perfectly stored in the refrigerator for about two months raw.
Therefore, you can simply squeeze the juice through a juicer and send it to the refrigerator.
If there is not enough space in the refrigerator and you want to close the juice, then we offer this recipe.
Ingredients
Sea buckthorn - 2 kg
Water - 400 ml
Preparation
Put pure sea buckthorn berries in an enamel or ceramic dish.
Crush the berries well with a pusher so that they give juice.
Heat the water to 40 degrees and pour it over the sea buckthorn, stir. Put the mixture on fire and bring the temperature to 50 degrees.
Drain the resulting juice through a colander into a separate container. Squeeze the rest of the berries thoroughly.
The resulting juice can be passed through a sieve so that it is more transparent and so that no pieces of cake get into it.
Water should reach the banks "on the shoulders". We sterilize the contents for 10-15 minutes and roll up.
Turn the finished jars onto the lid and wrap them up until they are completely cool.
Done, you can enjoy your own juice in winter!
We hope you find our recipes useful!
Surely not everyone has tried sea buckthorn jam. Meanwhile, even after heat treatment, the berry remains a real storehouse of useful substances, for which it was popularly called the "orange pharmacy". Because of its specific aroma and tart aftertaste, not everyone likes fresh sea buckthorn fruits. In jam, the taste and smell of berries softens, but there is still a lot of benefits.
The best sea buckthorn jam recipes step by step
Sea buckthorn jam can be made in different ways and every time it will be good in its own way. One housewife prefers to cook it quickly, without wasting a lot of time, another is ready to work hard and add additional ingredients to get an exquisite taste. Only one component is irreplaceable here - sea buckthorn itself.
Studies have proven that sea buckthorn strengthens the heart, removes uric acid from the body, cleanses organs of toxins, normalizes body temperature in case of fever, helps cleanse the liver and kidneys, renews skin cells and improves complexion, helps fight insomnia and depression.
Therefore, the jam from these berries can be considered a medicine in the literal sense of the word. Cooking sea buckthorn is much faster than picking it, because the berries are quite small. But the work expended is worth the end result. For jam, whole berries should be selected without damage or traces of rot.
On a note! You need to wait until the sea buckthorn is fully ripe. You can collect it even after the first frost. An unripe berry will taste bitter.
According to any recipe, the dessert should not be boiled for more than 20 minutes in order to preserve the maximum amount of nutrients in the original product. The simplest way is to prepare classic sea buckthorn jam. It turns out thick and tasty. For cooking, take:
- 1 kg of sea buckthorn;
- 1 kg of granulated sugar.
The washed berries are poured into a bowl, sugar is added and allowed to brew at room temperature for 3-4 hours. During this time, the berries will release juice. Now you can put the pan on the fire. From the moment of boiling, the dessert is boiled for 10 minutes, constantly stirring and crushing the berries. After that, the jam is poured into sterilized jars, covered with lids and stored in a cool place.
Sea buckthorn jam - tasty and healthy: video
Sea buckthorn berries contain a large amount of organic acids. Due to this feature, sea buckthorn jam is well stored even with short-term heat treatment. The berries will make an excellent five-minute jam. To prevent the dessert from fermenting, add a little more granulated sugar than according to the usual recipe. For cooking you will need:
- 2 kg of sea buckthorn;
- 2.4 kg of sugar;
- 0.2 l of water.
First, a thick syrup is made from water and granulated sugar. It is better to use a saucepan with thick walls, then the jam will not burn. You can check the readiness of the syrup by dropping a small drop on a saucer. It must maintain its shape and not blur.
Then, washed berries, dried with a paper towel, are thrown into the boiling syrup and kept over high heat for 5 minutes. The finished jam is poured into sterilized jars and closed with ordinary nylon lids, since you will still have to keep the workpiece in the refrigerator due to minimal heat treatment.
This is a special recipe that allows you to preserve the maximum amount of vitamin C in the workpiece, which is destroyed at high temperatures. Sea buckthorn without cooking will serve as a delicious medicine in winter during the cold season. After all, it is known that vitamin C helps the body to resist influenza and SARS, as well as to recover faster after an illness.
Such a blank is also suitable for preparing a delicious vitamin drink, it is enough to dilute 2-3 teaspoons of the finished product in a glass of boiled water. So that the sea buckthorn with sugar does not contain anything superfluous, the berries are pre-blanched and rubbed through a sieve, after which the skin and bones are thrown away. For cooking you will need:
- 5 glasses of sea buckthorn juice;
- 10 cups granulated sugar.
The amount of ingredients may be different, but the proportions must be observed. Juice and sugar are mixed with each other. To speed up and facilitate this process, the mixture can be heated slightly on the stove.
On a note! To keep the vitamins intact, it is impossible to bring berry juice with sugar to a boil.
After the sand is completely dissolved, the workpiece is poured into sterilized jars and sealed with threaded metal lids. Store this sea buckthorn only in the refrigerator.
Raw sea buckthorn jam: video
Today, the multicooker has settled in almost every kitchen and makes life much easier for both inexperienced and experienced housewives. This assistant prepares the dish without outside participation, preventing the food from burning and drying out. In a multicooker, any jam is excellent, in some models there is even a special mode for this.
If your technique does not have such an opportunity, the preparation of the dessert is carried out using the "stewing" function. The total cooking time is no more than 3 hours. You only need 2 simple ingredients:
- 1 kg of sea buckthorn;
- 1.2 kg of sugar.
Selected washed berries are poured into a bowl along with granulated sugar and wait for the formation of juice. When this stage is completed, the mixture of sea buckthorn and sugar is transferred to the multicooker bowl and the "stewing" mode is turned on. The jam will cook for about an hour with the lid open. It is not necessary to stir it, but it is necessary to remove the foam.
As soon as a healthy treat is ready, it is poured into sterilized jars and rolled up with metal lids. If you are going to eat the jam in the near future, you can cover the container with a nylon lid or parchment paper and store in the refrigerator.
Sea buckthorn and apple jam combines two healthy and tasty products at once. This recipe will especially help out those who have several well-bearing apple trees in the country. Part of the harvested crop can be left fresh for storage, and the rest can be recycled. Better to take equal amounts of both ingredients. For cooking such jam, the following is used:
- 0.5 kg of apples;
- 0.5 kg of sea buckthorn;
- 0.7 kg of granulated sugar.
The berries must be sorted out and washed. Apples are washed first, then peeled and cut into medium-sized slices. All of the above ingredients are combined together and await sap formation. This usually takes several hours.
At the next stage, the workpiece is transferred to a saucepan and brought to a boil. After that, the fire is turned off and the future dessert is kept for several hours, many simply leave it overnight so that the apples and berries are thoroughly soaked in syrup.
The second cooking step takes 40 minutes. The jam is brought to a boil and kept on low heat, stirring constantly. When the treat is ready, it is poured into sterilized jars and sealed with metal lids. Such a blank can be stored all winter at room temperature.
Seedless jam has a very delicate consistency, and rather resembles jam. For this recipe, only a very ripe berry is suitable. Of course, it must be of good quality. First, the sea buckthorn is sorted out and washed, blanched for 15-20 minutes, and then rubbed through a sieve. In this case, it turns out that the drupes and skin do not get into the jam, its basis is only pulp and juice.
A more modern way to prepare berries is to use a juicer. For the recipe you will need:
- 1 kg of sea buckthorn;
- 0.8 kg of sand.
Pour sand into the resulting berry puree and wait 15 minutes until the sugar is completely dissolved. Now the mixture can be put on fire and brought to a boil, stirring constantly so that it does not burn. After that, the flame is reduced to a minimum and the jam is kept on fire for 5 minutes. The finished dessert is poured into sterilized jars and rolled up with metal lids. It is better to store it in a cool place.
Seedless sea buckthorn jam: video
Honey will only complement the healing properties of sea buckthorn. Such a preparation in winter can replace a vitamin complex, a medicine for colds and will help maintain a tired body in good shape.
Making a healthy dessert is incredibly easy. For him you will need:
- 1 kg of sea buckthorn;
- 1 kg of honey.
If the honey is candied, it must be melted in a water bath. After that, the berries in a saucepan are poured with liquid honey and heated over low heat, without bringing to a boil, then the fire is turned off. This procedure is done three times with an interval of 30 minutes.
The finished jam is poured into sterilized jars, rolled up with metal lids and wrapped until it cools. To keep the healing delicacy well, it is removed to a cold cellar.
The taste combination of sea buckthorn and orange will turn out to be original and bright for the taster. Citrus fruit complements the healthy berry not only with taste, but also with useful components. We can say that a jar of such jam contains a charge of vigor, health and good mood. The cooking process itself will not take much of your time. You will need to prepare in advance:
- 600 g sea buckthorn;
- 600 g sugar;
- 2 oranges.
The washed selected berries are combined in a saucepan with granulated sugar and placed on the stove for quick juice formation. As soon as you bring the mixture to a boil, you need to turn it off. Meanwhile, peel off the peel from the oranges and squeeze the juice, which is immediately added to the pan. The mixture should be cooked over low heat for 15 minutes, stirring constantly.
Another option for the preparation of such a dessert implies that the orange is chopped in a meat grinder along with the zest, and then added to the berries. Such a delicacy turns out to be thicker and more aromatic. Cooked jam is laid out in clean sterile jars and rolled up with metal lids. It is better to store it in a cellar or basement.
If an incredible pumpkin is born on your site, some of it can be used for harvesting and make an unusual jam with sea buckthorn. The color of such a dessert will be amazing, sunny. And in terms of the content of vitamins, the jam will overtake many other dishes. At the preparatory stage, the pumpkin is cut into small cubes, and the juice is squeezed out of the sea buckthorn. The amount of all ingredients will be as follows:
- 1 kg pumpkin;
- 1l sea buckthorn juice;
- 1 kg of sugar;
- zest of 1 lemon.
Then everything will be quite simple. The ingredients are combined in an enamel container and placed on the stove. After the mixture boils, reduce the heat to a minimum and continue to cook, stirring occasionally. After 20 minutes, add chopped lemon zest to the pan, let the jam boil again and turn it off. Now the workpiece needs to be distributed among the cans, closed with metal lids and taken to the basement for storage.
In winter, sea buckthorn jam will saturate your body with vitamins, delight your household and guests. It can be drunk with tea or poured over casseroles, cheesecakes, pancakes. Sea buckthorn jam will also help out those who are planning to cook some kind of dessert by soaking it with aromatic syrup. Try to cook it according to different recipes and choose the one that will become your favorite.
How to cook delicious, thick and aromatic sea buckthorn jam correctly? Cook with pits, pitted? 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 an even thicker jam. If you boil sea buckthorn juice with sugar longer, 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 don't need to lay it 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 absolutely 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 to remove 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 saucepan on it with the right amount of clean distilled water. After the water boils, add the required amount of sugar to 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. Use a damp kitchen towel to wipe off any sticky jars, 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, let's 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 twigs.
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.
