Autumn is the time of the yellow queen - the beauty of sea buckthorn. As you know, sea buckthorn is a real storehouse of vitamins, and in order to preserve all the beneficial properties, sea buckthorn should be harvested for the winter only in a cold way, that is, without cooking. You can make sea buckthorn in sugar, or you can cook such a very beautiful, tasty and healthy sea buckthorn jelly. It goes great with tea, in addition, vitamin drinks are made from sea buckthorn jelly. I share a simple proven recipe.
Ingredients:
- 1.2 kg. sea buckthorn
- 1.3-1.5 kg. Sahara
- As usual, first we clean the sea buckthorn from twigs, tails and leaves. After that, we thoroughly wash the berries, because sea buckthorn jelly is not boiled, so the original product should be as clean as possible.
- Dry the berries after washing.
- We take an enameled bowl, pour sea buckthorn into it, and then grind the berries with a wooden mortar. It is not advisable to use a blender or meat grinder, although it is much faster. The fact is that upon contact with metal, sea buckthorn oxidizes and vitamins quickly lose their value.
- The resulting obleiikh mass is squeezed through an ordinary hair sieve. Thanks to this simple procedure, we will quickly separate the sea buckthorn juice with pulp from the seeds.
- Then add sugar. For each liter of sea buckthorn juice with pulp, put at least 1.3 kg. Sahara. If sea buckthorn is very sour, then all one and a half kilograms. Moreover, the more sugar will be in jelly, the thicker and more tasty it will turn out.
- Thoroughly stir the sea buckthorn mass with a wooden spoon to mix the sugar with the sea buckthorn pulp. In this case, you do not need to try at all to melt the sugar. Just mix well, and then pour into sterile jars. We close the jars with sterile metal threaded lids or ordinary nylon, but also sterile.
- Vitamin jelly from sea buckthorn is stored in the refrigerator.
P.S. To prepare a vitamin drink from sea buckthorn, put 3-4 tablespoons of sea buckthorn jelly in one glass of water.
In cooking, the amber-sunny fruits of sea buckthorn are valued for the fact that with any method of preservation, even after a short heat treatment, they retain their healing properties.
In this article we will talk about how to properly prepare sea buckthorn jelly at home, talk about various ways gelling berries, we will present traditional and unusual recipes cooking delicious desserts for the winter, we will tell you how to cook jelly correctly, and how to cook a jelly product without heat treatment.
Sea buckthorn jelly combines refined taste and ability to heal. This delicious medicinal and prophylactic miracle can save and provide significant assistance in the treatment of many diseases: from colds to stroke, from eczema and dermatitis to atherosclerosis, heart attack and even malignant tumors.
Gelated berries keep the healing combination of biologically active substances unchanged. Therefore, every housewife should study the recipes for preparing such an appetizing, pleasantly healthy preparation for the winter.
From this article you will learn
Berries gelling occurs naturally, as they contain a sufficient amount of pectin. Sea buckthorn jelly is perfectly preserved for two years.
A sufficient variety of options for preparing sea buckthorn jelly allows each housewife to choose the most suitable recipe for the winter. However, it should be remembered that there are general recommendations how to make jelly properly. For this you need:
- wash the berries;
- dry on a paper or cloth towel;
- it is advisable to warm sea buckthorn in small portions of 1.5 - 2 kg (the resulting mass and juice should not cool down);
- it is not necessary to remove small stalks - when wiping, they will remain in the thick of the cake, and the microelements contained in them will pass into the jelly blank;
- it is desirable to squeeze the fruits manually, since sea buckthorn is needed for full gelling pectin found in the skin of berries. Only in the process of manual squeezing berry shells after cooking can get into the juice (through a sieve) and contribute to the hardening of the prepared mixture;
- to make the jelly pitted, the berries need to be crushed, then squeezed through a sieve;
- lay out the mass prepared for storage in sterilized jars;
- it is safer to store any jelly in a cool, dark place.
Easy no-boil jelly recipes
There are a lot of options for making raw jelly, we presented the most interesting recipes.
"Sea buckthorn sugar". The easiest recipe:
- for 3 cups of sea buckthorn take 3 cups of sugar;
- combine berries with sugar, mix well;
- put into prepared jars.
Raw sea buckthorn jelly "Amber"
- sort out the fruits, weigh;
- prepare sugar in the ratio of the initial weight of the berries 1:1;
- grind berries in a meat grinder;
- then wipe everything through a sieve;
- squeeze out the remaining cake through a six-layer gauze or nylon fabric;
- pour sugar into the resulting juice, stir, leave for 2-3 hours in an open container, stir occasionally;
- the mass will gradually darken to a dark amber color and begin to gel, after 3 hours mix it thoroughly, put it in a dry container, and close it tightly.
Honey-sea buckthorn
Option 1
- you will need a juicer, skip the fruits of sea buckthorn through it;
- for every two glasses of juice, 1 glass of natural honey is added;
- mix, rubbing each lump;
- put into prepared containers;
- can be stored in the apartment (honey is an excellent preservative).
Option 2
- put the cooked berries in a basin, do not add water, set the stove to a moderate mode, stirring constantly, bring to a boil;
- quickly put the boiled mass in a sieve and grind it with a wooden pestle into another container (you will get juice with pulp);
- add 0.5 kg of honey per 1 kg of berries;
- mix, leave for 8 hours;
- then mix, package in glass containers under nylon lids.
Sea buckthorn juice jelly
- skip sea buckthorn fruits through a juicer;
- in a ratio of 1: 1 mix the juice with granulated sugar;
- heat to 80-85 ° C (do not boil, just let the sugar dissolve completely);
- pour into liter jars;
- pasteurize 10 minutes;
- roll up under metal covers.
Seedless jelly
Option 1
- remove the stalks from the berries, chop the sea buckthorn in a blender;
- grind the puree through a metal sieve;
- squeeze the cake through a six-layer gauze into a puree;
- pour sugar in a ratio of 1: 1;
- mix;
- put into storage containers.
Option 2
- put a batch of berries in a saucepan, bring to a boil - the fruits should all burst;
- drain the juice into a separate container;
- wipe the remaining mass using a sieve;
- smear the cake in a sieve along the bottom and walls, sprinkle with juice and wipe again (repeat until the juice runs out, and bones and a small amount of skins remain at the bottom);
- put on the stove again, heat to a boil;
- turn off the stove, add sugar (0.8 kg of sugar per 1 kg of berries), stir quickly;
- the color of the mass changes from cloudy to transparent, the consistency becomes thicker;
- as soon as all the sugar is dissolved, quickly pour into jars under nylon lids.
Russian
- squeeze juice from 5 kg of sea buckthorn fruits through a nylon stocking;
- mix juice with granulated sugar 1: 1, put away for storage;
- boil the remaining pomace with 1 liter of water, squeeze;
- pour juice with sugar 1:1;
- heat until boiling, carefully pour the hot mixture into jars.
Assorted
- prepare fruits at the rate of 2/3 parts of sea buckthorn, 1/3 parts of plums + peaches;
- remove seeds from fruits;
- assorted for several minutes to warm on low heat (without water);
- grind the resulting mass through a colander;
- sprinkle with sugar 1:1;
- mix the assortment until the sugar is completely dissolved;
- leave for 6 hours;
- then mix and arrange in containers;
- put away for storage.
Jelly puree
- spread the berries on a thin baking sheet in one layer;
- 10 minutes to warm up in an oven at a temperature of 150 °C;
- pour the resulting juice into a container;
- use a sieve to wipe softened berries;
- in a ratio of 1: 1 mix mashed potatoes with sugar;
- leave for 10 hours, the sugar should completely dissolve;
- Arrange in prepared containers, close with lids.
Sometimes housewives are perplexed: “it would seem that everything was done according to the recipe, but the jelly did not work out.” Let us explain why sea buckthorn does not gel. There are several reasons here:
1. Excess moisture:
- used too watery berry (rainy summer);
- water was added when the fruit mass was heated, the liquid that remained after washing is enough, it will not allow the berries to burn;
- the cake was washed with boiling water, the cake is washed with freshly squeezed juice;
- put the jelly in wet jars - even a few drops of water can interfere with the solidification process.
You can correct the situation, eliminate excessive wateriness by evaporating the wiped mass for ten minutes. You can boil, warm, evaporate the juice and the mashed mass.
2. Incorrect manipulations with granulated sugar:
- did not put enough sugar;
- the squeezed juice was heated together with sugar - in this case, the jelly does not freeze. Sugar is added into hot juice, then everything is thoroughly mixed and immediately poured into jars;
- the process of wiping the berries is too long - the mass and juice have cooled, as a result, the sugar will dissolve, but gelling will not occur. The cooled juice can be brought to a boil, then pour granulated sugar into it;
- the sugar was not mixed thoroughly enough, as a result it did not dissolve well, it will precipitate and crystallize. The mixture can be used as a syrup, preheated to a boil.
3. Wrong ratio of berries and fruits:
Any kind of currant and sea buckthorn are well gelled; in the assortment of such berries there should be at least 2/3 by weight.
4. Wrong spin method.
When using a juicer, sea buckthorn pectin, which is in the skin of the berries, does not get into the juice.
Thick jelly with gelatin
Undoubtedly, sea buckthorn jelly without cooking is an essential product for the prevention and treatment of many ailments. But cooking sea buckthorn jelly does not mean losing half of the beneficial acids, fats and other beneficial elements.
The product using heat treatment is being prepared based on sea buckthorn juice and even after cooking it remains not only tasty, but also a very healthy meal.
Important. Gelatin must swell, completely dissolved in water. Otherwise, its grains will fall into the puree and the jelly will not harden.
classic
You will need: 15 g of gelatin, 1 kg of sugar and sea buckthorn.
- gelatin granules must be dissolved in 50-100 ml of warm water;
- place the berries in a wide container, slowly warming up to a boil, stirring, hold on the fire for another 10 minutes;
- rub through a sieve;
- gradually add sugar to the puree;
- heat until the sugar crystals are completely dissolved;
- removing from heat, add gelatin to the berry-sugar mass, mix well;
- Pour the hot mass into prepared jars.
Sea buckthorn juice jelly
- Soak 12 g of gelatin for 6 hours in water;
- Mix 1 l of natural sea buckthorn juice and 1 kg of sugar, add gelatin;
- cook for 20 minutes;
- cool slightly;
- pour into molds.
viburnum
- Soak 20 g of gelatin for 6 hours;
- Combine 150 g of viburnum juice with 1 liter of sea buckthorn juice with pulp and gelatin;
- warm up;
- pour 1 kg of sugar, cook for 30 minutes.
Recipes without gelatin
In culinary practice, other gelling components are also widely used. A very simple recipe for sea buckthorn jelly is offered by confectioners who prefer to make healthy sweets without gelatin. In these recipes, it is important to know how much to cook the product, to withstand the cooking time of each individual component and the entire product.
You will need: 40 g of gelfix marked "2: 1", 1 kg of sea buckthorn, 0.8 kg of sugar;
- it is necessary to prepare sea buckthorn juice in a juicer;
- pour into enamel pan;
- Combine 2 tablespoons of sugar with gelfix and add to the saucepan with juice;
- put the pan on the stove, heat it up strongly, but do not bring to a boil;
- stir with a wooden spoon;
- pour sugar into hot juice, let it boil;
- sugar will dissolve - continue over low heat, stirring constantly, cook until cooked, be sure to remove the foam;
- Pour hot jelly into jars.
Jelly with agar-agar
- It is important to remember: agar-agar must be soaked in water for 1 hour, if this is not done, then it will have to be boiled for a longer time.
- The sugar-berry mass must be poured into the prepared agar-agar, and not vice versa.
- The mass with agar-agar thickens well - during boiling it is necessary to stir it constantly.
- With agar-agar, jelly hardens very quickly - you need to act immediately.
Step-by-step instruction:
Prepare 1 tablespoon of agar-agar powder, 500 ml of water, 0.8 kg of granulated sugar, 1 kg of sea buckthorn.
- soak agar-agar for an hour cold water;
- bring the solution to a boil, let it boil for one minute;
- remove the hot mixture from the heat and add the sugar-sea buckthorn puree to it; mix the resulting mass and boil for another 10-12 minutes;
- Arrange in prepared containers with screw-on lids.
Jelly: sea buckthorn with apples
Good sea buckthorn in the company of apples. In this neighborhood, no gelling components are needed, it is enough just to accurately maintain the recipe for preparing the product.
Apple-sea buckthorn
It is necessary to prepare: 2 kg of apples of winter varieties, 1 kg of sea buckthorn, 1 kg of sugar.
- grate apples, after peeling them from the peel and core;
- wipe the sea buckthorn through a sieve, mix with apple puree;
- add sugar to the fruit mass;
- heat over low heat until the sugar is completely dissolved;
- put into sterilized jars;
- Sterilize in boiling water for 30 minutes;
- close hermetically.
Puree with apples
Prepare: 1.5 cups of water, 300 g of juicy sea buckthorn fruits, 2 apples, 1 cup of sugar.
- cut peeled fruits;
- put apples with sea buckthorn in a saucepan with water, boil;
- beat the hot mass until puree with a blender;
- mix the puree with sugar;
- boil on low heat;
- put into prepared container.
It is no coincidence that folk chefs have come up with a huge number of recipes for how to make sea buckthorn jelly, this delicacy can be made with pectin, with the addition of various fruits, with honey. In any version, sea buckthorn jelly is easy to prepare, but in each interpretation, an unusual attractive taste is manifested, which you want to feel again and again.
You can prepare tinctures, compotes, jams from sunny autumn berries, but only jelly will preserve the diversity of the most valuable vitamins in its original form throughout the entire shelf life. And only each housewife will have to decide on her own how to make sea buckthorn jelly for the winter.
IMPORTANT! * when copying article materials, be sure to indicate
Sea buckthorn has always been considered very useful berry, so this year I decided to make jelly out of it. It is jelly, since my godfather shared such a recipe with me. I used to only, but then I tried jelly from it and was surprised how tasty it is. Just in the fall, my grandfather brought me a basket of sea buckthorn. He personally collected it and brought me such a present. It was hard to refuse a useful and tasty gift. Moreover, grandfather tried so hard, because sea buckthorn is very difficult to collect. It has thorns, and it takes skill to assemble it. I myself never collected sea buckthorn from my grandfather in the village, and then I only found out that my grandfather has a special device with which he can easily collect this the most useful berry. Sea buckthorn has such unique set vitamins that you will be provided with good health for the whole winter. In addition to vitamins, sea buckthorn also helps with sore throats, improves appetite and promotes good digestion. Most importantly, do not miss the sea buckthorn harvest. You need to be in time before frost, because after the night is minus, the berries become watery and it will be difficult to collect them. Sea buckthorn will burst after frost and as soon as you hook it on a branch, it will crack. Collecting whole berries will be difficult. Be sure to prepare delicious and healthy sea buckthorn jelly for the winter without cooking according to this recipe. 
- 500 grams of sea buckthorn,
- 700 grams of granulated sugar.
Recipe with photo step by step:
I sort and wash the berries. I put it in a sieve and let the drops of water drain completely. 
I twist sea buckthorn berries through a meat grinder. But this is still half the battle, the main lesson is yet to come, because such twisted sea buckthorn will not make jelly. 
I cut off a large piece of gauze fabric, fold it into two layers. I shift the sea buckthorn mass into gauze. 
I squeeze sea buckthorn juice by hand. It doesn't make much juice, but it's enough to make a jar of jelly. 
Pour the resulting juice into a clean jar. 
I put all the sugar in the jar and get a full capacity. 
I stir with a spoon and the jelly is almost ready. 
I close the jar with a lid and put it in the refrigerator for storage. Such jelly is wonderfully stored, and after cooling it becomes thick. Bon Appetite!
We also advise you to close
The exceptional benefits and amazing taste of orange berries are a great reason to make sea buckthorn jelly at home. To fill the process of preparing and eating an amber dessert with a new meaning, check out some interesting facts about sea buckthorn.
- Toughie. Sea buckthorn will endure severe frosts and will not die during a long drought.
- natural dope. To increase physical endurance and uplift the spirit, Chinese athletes drank sea buckthorn drinks during the 1988 Olympics.
- Pegasus food. That is how sea buckthorn was called in ancient mythology. Berry was loved not only by the mythical horse, but also by real horses. It was fed to sick and weakened animals so that they would get stronger, and the coat would become smooth and shiny.
- The same age as mammoths. Historians claim that the first sea buckthorn bushes grew in the pre-glacial period.
- Chinese. About 90% of the world sea buckthorn crop is grown in China.
Benefits of Sunberry
Among the berries growing in the domestic open spaces, sea buckthorn is recognized by scientists as the most useful. The role of key components of its chemical composition described in the table.
Table - Useful components in the composition of sea buckthorn berries
| Substance | Content in 100 g | Percentage of Daily Value | Role in the body |
|---|---|---|---|
| Vitamin C | 200 mg | 222% | - Stimulates the production of collagen; - participates in the synthesis of sex hormones; - removes toxins from the body; - beneficial effect on the liver and pancreas; - strengthens immunity; - improves blood quality; - accelerates the recovery of damaged tissues |
| Vitamin E | 5 mg | 33% | - Removes toxins and neutralizes free radicals; - facilitates the transport of oxygen; - normalizes pressure; - strengthens the walls of blood vessels; - prevents the formation of blood clots; - prevents the development of cataracts; - increases fertility; - takes part in the synthesis of collagen; - slows down the aging process |
| Vitamin A | 0.25 mg | 28% | - Supports visual acuity; - contributes to the normalization of metabolism; - slows down the aging process; - strengthens immunity; - participates in the formation of bone tissue; - ensures the normal functioning of the mucous membranes; - supports reproductive function |
| Vitamin B6 | 0.8 mg | 6% | - Stimulates cell renewal; - reduces nervous tension; - normalizes the level of hemoglobin; - stimulates the production of antibodies to viruses, fungi and bacteria; - reduces the likelihood of developing diabetes; - improves the condition of the skin |
| Biotin | 0.003 mg | 7% | - Normalizes blood sugar levels; - improves the functional condition of the skin, hair and nails; - normalizes the intestinal microflora; - stabilizes the nervous system; - alleviates heart pain |
| beta carotene | 1.5 mg | 30% | - Reduces the risk of cancer; - normalizes the work of the heart; - reduces the level of "bad" cholesterol; - strengthens immunity; - increases physical endurance |
| Magnesium | 30 mg | 8% | - Promotes the absorption of calcium; - increases stress resistance; - prevents muscle spasms; - suppresses inflammatory processes; - neutralizes toxins and free radicals; - removes heavy metals from the body |
| Iron | 1.4 mg | 8% | - Normalizes metabolism; - strengthens immunity; - participates in oxygen and energy metabolism; - stimulates the synthesis of thyroid hormones; - accelerates tissue regeneration; - struggles with chronic fatigue; - improves blood composition |
| Potassium | 193 mg | 8% | - Regulates acid-base balance; - participates in the transmission of nerve signals; - stimulates the production of enzymes; - normalizes metabolic processes; - regulates the heart rate; - normalizes intestinal motility; - ensures the functioning of the excretory system |
Representatives of ancient civilizations called sea buckthorn a "holy berry" because of its extraordinary benefits for the body. If you eat 100 g of sea buckthorn daily, you can forget about colds, muscle weakness and chronic fatigue.
Sea buckthorn jelly recipe: 3 cooking methods
To save as much as possible taste qualities, color and texture of berry puree, use one of the recipes for making sea buckthorn jelly without gelatin and other gelling agents. The berry grated with sugar will seize perfectly by itself, and you will get a fragrant viscous dessert.
Classical
Peculiarities. V classic version the berries are warmed up so that they release the juice. Heat treatment takes a little time, so the loss of nutrients will be minimal. The sweet berry mass will be slightly boiled down, due to which it will grab well in the refrigerator.
You will need:
- sea buckthorn;
- 0.5 liters of water for every kilogram of berries;
- 750 g of sugar for every half liter of juice.
Cooking
- Sort and wash the sea buckthorn.
- Fill the berries with the appropriate amount of water.
- Heat the workpiece for 20 minutes from the moment of boiling at a low burner power.
- Strain the contents of the pot through a sieve.
- The berries that remained at the bottom of the sieve, carefully grind with a spoon. Cake can be squeezed through gauze so that all the most delicious and healthy is in the workpiece.
- Strain the resulting juice through a clean cotton cloth or several layers of gauze.
- Add sugar in an amount corresponding to the volume of juice.
- Boil and continue to cook for ten minutes, stirring constantly.
- Distribute the hot mass over sterile glass jars, tighten the lids and store in the refrigerator.
In the oven
Peculiarities. If you want to simplify the recipe for sea buckthorn juice jelly and reduce the cooking time, use the oven. In addition, during such heating, the berries lose much less nutrients than during cooking.
You will need:
- sea buckthorn;
- 1 kg of sugar for every kg of berries.
Cooking
- Rinse the sea buckthorn and dry.
- Arrange the berries in a single layer on a baking sheet and heat for seven to ten minutes at 150°C.
- Drain the resulting juice from the baking sheet, and wipe the softened berries through a sieve.
- Strain the puree through several layers of cheesecloth.
- Combine the berry mass with sugar and mix.
- Transfer to a sterile glass container, screw on the lid and refrigerate.
To speed up the process of dissolving sugar, the workpiece can be slightly heated. But in no case do not boil or boil.
Without cooking
Peculiarities. Sea buckthorn jelly without cooking is called "raw" or "live". The second name is more suitable, because due to the fact that the dessert is prepared without heating, everything is preserved in it. useful material inherent in sunny orange berries.
You will need:
- sea buckthorn;
- 150 g of sugar for every 100 g of berry puree.
Cooking
- Rinse the berries in cold water and pat dry.
- Make berry puree. This can be done with a juicer, meat grinder or sieve.
- Place the berry preparation in a sterile container and sprinkle with sugar in an amount corresponding to the volume of the puree.
- Stir the contents of the jar occasionally until the sugar dissolves.
- Screw the container with a metal lid and send the dessert for storage in the refrigerator.
In ancient times, when there was no sugar yet, people poured honey on sea buckthorn to keep it for the whole year. To prepare a natural delicacy, you can use a homogeneous puree without pits and peel, or you can beat the whole berries in a blender.
Desserts with gelling agents
If you want the puree to set well, you will need to use gelling agents. Each of them has its own characteristics.
With gelfix
Peculiarities. To reduce the heat treatment (boiling) time of sweet blanks and give them a pleasant viscous texture, housewives often use gelfix. This is a gelling composition based on pectin, a vegetable analogue of gelatin. Also included is lemon acid, dextrose and sorbic acid.
You will need:
- 800 g of sugar;
- 40 g gelfix marked "2:1".
Cooking
- Combine two cups of sugar with a gelling agent and add to the sea buckthorn puree.
- Heat until boiling and add the rest of the sugar.
- Continue to cook for about seven minutes until the workpiece begins to thicken.
- Place in a sterile glass container and roll up.
- After cooling, store in a dark place.
Jam with gelfix is not suitable for filling pies and other baked goods. Under the influence of high temperature, it will melt and flow out.
with gelatin
Peculiarities. Gelatin is an animal product that is made from bones and cartilage. This is something like an extract from the connective tissue. In addition to the fact that the substance provides a quick solidification of the workpieces, it is useful for the body. Sea buckthorn jelly recipes with gelatin will be useful for those who want to strengthen their teeth, nails and hair.
You will need:
- 1 liter of pureed sea buckthorn puree;
- 1 kg of sugar;
- 15 g gelatin.
Cooking
- Dissolve the gelatin in a small amount of warm water.
- Combine the puree with sugar, boil and boil until the granules are completely dissolved.
- Turn off the heat, add gelatin to the berry mass, stirring constantly.
- Distribute the workpiece into molds and send to the refrigerator to harden.
Before introducing gelatin into the berry mass, it must be completely dissolved. If it gets into the workpiece in the form of grains, the jelly will not harden.
With agar-agar
Peculiarities. Agar-agar is a vegetable gelling agent derived from algae. It is especially appreciated by vegetarians. Agar is also included in the diet, because it quickly gives a feeling of fullness. The supplement is rich in iodine, magnesium and folic acid.
You will need:
- 200 g sea buckthorn;
- 80 g of sugar;
- 300 ml of water;
- 4 g of agar-agar.
Cooking
- Beat sea buckthorn with sugar in a blender until smooth.
- Pour the puree with a glass of water (boiling water), cover and leave for ten minutes.
- In the remaining water (cold), dilute agar-agar, and boil after two minutes.
- Pour the sea buckthorn mass into the boiling liquid, boil and boil for a minute under the lid.
- Strain the workpiece, pour into bowls or silicone molds.
- Keep a couple of hours in the refrigerator.
The main advantage of agar over gelatin is that it sets quickly. And desserts prepared on its basis do not melt from a long stay at room temperature.
Experimenting with flavors
Despite the fact that sea buckthorn has a pronounced taste and aroma, it goes well with other berries and fruits. If you are an avid experimenter, be sure to try making sea buckthorn jelly with a twist.
with apples
Peculiarities. Sweet and sour apples will not interrupt the taste of the main ingredient, but only emphasize and slightly dilute it. But that's not the point. And most importantly, apples are rich in pectin, which will “make” the jelly grab well.
You will need:
- 1 kg of sea buckthorn;
- 500 g of apples;
- 700 g sugar.
Cooking
- Washed sea buckthorn wipe through a sieve.
- Bake apples for a quarter of an hour in the oven or boil in water. Softened fruits also wipe through a sieve.
- Combine two types of puree and add sugar.
- Heat the workpiece so that the granules dissolve, but do not bring to a boil.
- Divide into sterile jars, close with lids.
- After cooling, send to the refrigerator.
When harvesting sea buckthorn, as well as mashing it, protect clothes from getting juice. It is instantly absorbed into the fabric and practically does not wash off.
with grapes
Peculiarities. If the taste of sea buckthorn seems too rich for you, you can slightly diversify it with grapes. It is advisable to use fleshy white seedless varieties.
You will need:
- 1 kg of sea buckthorn;
- 1 kg of grapes;
- 700 g sugar.
Cooking
- Scroll the berries through a meat grinder or kill with a blender.
- Strain the puree through a cotton cloth or several layers of cheesecloth.
- Add sugar and cook until thickened. The consistency of the workpiece should resemble jelly.
- Arrange in sterile jars and seal.
- When the workpiece has cooled, move it to the refrigerator.
To understand whether the consistency of the workpiece is optimal, put a little on a plate. If the drop does not spread, you can shift the jelly into jars. Otherwise, you will have to continue cooking.
With viburnum
Peculiarities. Kalina is a powerful anti-cold remedy. But this berry is so acidic that it is almost impossible to eat it in its pure form. Therefore, housewives prefer to process it into sweet preparations. Kalina will shade sea buckthorn jelly well.
You will need:
- 1 liter of pureed sea buckthorn puree;
- half a glass of viburnum juice;
- 700 g sugar.
Cooking
- Mix berries.
- Add sugar and boil. Boil for a few more minutes until thickened.
- Divide into sterile containers and roll up.
- Keep cold.
If you want to add astringency to the sea buckthorn dessert, replace viburnum with cherries. Mono use not only juice, but also pieces of berries.
If you decide to implement the sea buckthorn jelly recipe, act immediately after harvesting. Berries plucked from the branches immediately begin to produce the plant hormone ethylene, which leads to overripeness and spoilage of the product. Ideally, rework amber berries within one to two hours after collection. Otherwise, they will lose part useful properties and the taste will deteriorate.
For those who wish to maintain their health in bad weather, sea buckthorn should be an obligatory preparation in the pantry arsenal. This multivitamin plant is one of the most accessible and widespread guarantees of beauty and health, which is used in cosmetic and medical production. For those who do not want to spend money on purchased vitamins or prefer proven homemade and natural preparations, we have prepared a number of sea buckthorn jelly recipes for every taste.
Sea buckthorn jelly for the winter
Ingredients:
- sugar.
Cooking
Before you make sea buckthorn jelly, you need to squeeze the juice from the fruit. To do this, you can use a juicer, meat grinder, blender, or simply mash the berries with a rolling pin in an enamel basin. We put the cake remaining after squeezing into gauze and once again carefully squeeze the remaining liquid into the juice. The last step is necessary in order for the natural thickener (pectin) to come out of the skin of the fruit, which will turn the sea buckthorn juice into a real jam.
After the juice is ready, it can be poured into a clean and dry enamel pan, mixed with sugar and put on fire. At this stage, it is better to get a cooking thermometer, as we will need to ensure that the temperature of the jam is approximately 70 ° C. As soon as the juice has warmed up to the indicated temperature, it costs about half an hour to continue cooking until the contents of the pan are reduced to 2/3 of the initial volume. The readiness of the jam can be checked using the cold saucer test: just drop the jam on a cold saucer or plate, if it hardens, then it is time to remove the pan from the heat and pour its contents into sterile jars.
You can extend the life of delicious sea buckthorn jelly with the help of additional pasteurization of jars of jelly in a water bath.
Sea buckthorn jelly with grapes
Ingredients:
- sea buckthorn - 1 kg;
- grapes - 1 kg;
- sugar - 700 g.
Cooking
Pass the sea buckthorn and grapes through a meat grinder or puree the berries with a blender. The resulting puree is squeezed through several layers of gauze so that at the exit we get pure juice without stones and skins. We mix the resulting juice with sugar, put the mixture on medium heat and cook, stirring constantly, until the base for our jelly thickens to the consistency of jelly.
While sea buckthorn is being boiled, we can sterilize the jars in any convenient way: in the oven, microwave or in the old fashioned way, in a water bath.
Pour the hot jelly into sterile jars and roll up the lids. Before putting the jars into storage, the jelly must be completely cool in the heat.
Sea buckthorn jelly without cooking
Since vitamins are easily destroyed by heat treatment, useful sea buckthorn jelly should not be exposed to heat. 
Of course, keeping such a product all winter will be problematic, since a non-sterile product deteriorates much faster, but storing it in an airtight container in the cold will help keep the jelly fresh for a long time.
To prepare jelly according to this recipe, we, of course, need sea buckthorn and sugar in a 1: 1 ratio. Washed, peeled and dried berries are passed through a meat grinder, chopped with a blender or manually. The resulting mass is passed through several layers of gauze or nylon. The result will be a thick and pure juice with pulp, which will need to be mixed with sugar. Immediately after adding sugar, the mass will begin to gel due to sea buckthorn pectin. The process will become noticeable after 3-4 hours, when the berry juice turns into a thick amber-colored mass. After that, the jelly can be poured into clean and dry jars or airtight containers.
