Sea buckthorn jam Ingredients: sea buckthorn – 1 kg, sugar – 2 kg.

author Zhvakin Victor

From the author's book

Sea buckthorn jelly Ingredients: sea buckthorn – 1 cup, sugar – 0.6 cups, gelatin – 2 tbsp. spoons, water - 4 glasses.

Rub fresh sea buckthorn through a sieve, add water to the pulp along with the seeds, add sugar and boil for 5–7 minutes, then strain the broth and add

Sea buckthorn juice jelly Ingredients: 1 liter of sea buckthorn juice, 800 g of sugar. Method of preparation: Pour sea buckthorn juice into an enamel pan, place on low heat and add sugar. Stirring constantly, bring it to a boil, then strain through cheesecloth. Again

Sea buckthorn juice Pour the washed berries with water at the rate of 2 glasses of water per 1 kg of berries. Heat to 80°C for 1 hour and squeeze out the juice. To store the juice, pour it into bottles or jars and pasteurize. To obtain a more concentrated juice, do not add water.

Sea buckthorn juice The washed berries are crushed, 0.5 liters of water are added per 1 kg of berries and heated to 60 °C and rubbed hot through a sieve. Add sugar to taste and preserve using this method

Sea buckthorn jelly Sea buckthorn jelly is yellowish-red in color, tastes tender, sweet and sour, with a strong aroma. Add 300 g of sugar and 200 g of 4% pectin to 300 g of sea buckthorn juice and boil until the mass reaches 600 g. Pour the finished jelly into jars. It's good

Description

Sea buckthorn jelly for the winter may not be the most popular preparation, but it is very healthy and tasty. You will only need to cope with the preparation of such a dessert once, and then prepare it every winter. If you have never made jelly for the winter before, then our step-by-step recipe with photos will tell you in detail how to make it from sea buckthorn. The process of creating conservation will require a lot of time and patience from you, however, the result is worth it. In addition to the fact that sea buckthorn berries contain a lot of vitamins, they also contain natural acids that will support your body and immune system in winter.
The most popular medicinal product made from these berries is sea buckthorn oil. It is used for stomach ulcers, as well as for healing various burns. Many dermatologists recommend using sea buckthorn to treat various skin conditions. In addition to useful qualities, our preparation will also have outstanding taste characteristics. You’ve definitely never tried jelly like this before in your life: it’s light, bright, aromatic and slightly tart at the same time. Sugar, which we will also use during the cooking process, will cover both the bitterness of the berries and their acidity. Let's start preparing sea buckthorn jelly for the winter at home.

Ingredients

Sea buckthorn jelly for the winter - recipe

The first thing to do is to collect sea buckthorn berries. This is not difficult to do, since sea buckthorn trees can often be found even just on the street. When picking, remember that sea buckthorn berries are very tender and burst easily, and their juice is absorbed and practically does not wash off, so take care of the appropriate clothing and gloves.

All berries collected at home must be carefully sorted; in the process, spoiled specimens, all debris, branches and leaves must be removed. Peeled berries must be poured into a large basin and filled with cold water (approximately 500 ml of water per 1 kg of peeled berries).

Place the bowl of sea buckthorn berries on the stove, bring the liquid to a boil and prepare the jelly base over low heat for the next 20 minutes.

The contents of the pan or basin are first passed in portions through a very fine sieve.. We need to not only separate the juice from the pulp, we need to carefully rub the berries through a sieve as shown in the photo.

Next, the separated juice must be filtered again, but now through gauze folded in several layers or through a clean cotton cloth. Carefully place the fabric on top of the container, pour the juice into it and leave it like that for a while..

Already at the final stage, you can help the juice separate with your hands, wrapping the remaining pulp in a kind of bag and applying some effort.

As a result, we form the purest sea buckthorn juice, from which we will now continue preparing jelly for the winter.

We measure the volume of juice, pour it into an enamel pan and add the appropriate amount of sugar indicated in the ingredients. Bring the liquid in the pan to a boil, stir constantly and cook for 10 minutes over low heat, then bring to a boil again and so on until the consistency is suitable for freezing. You can check this in the following way: pour a little sea buckthorn mass into a bowl, cool it and put it in the freezer; if it hardens, then the base is ready and you can turn off the heat.

It is best to remove foam from the surface of the liquid during the cooking process so that the result is a beautiful and transparent jelly. The finished mass will change its color to a much more saturated one; you need to pour the hot liquid into pre-sterilized small glass jars, and then screw on the screw caps. After cooling, the jars must be placed in the refrigerator and the jelly must be completely frozen, where it must be stored until use..

Healthy and tasty sea buckthorn jelly is ready for the winter according to a simple recipe.

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.

Sea buckthorn jelly combines exquisite taste and healing ability. This tasty medicinal and preventive miracle can protect 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 retain the healing combination of biologically active substances unchanged. Therefore, every housewife should study recipes for preparing such an appetizing, pleasantly healthy preparation for the winter.

From this article you will learn

Gelation of berries 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 on how to properly cook jelly. To do this you need:

• rinse the berries;
• dry on a paper or cloth towel;
• It is advisable to heat the sea buckthorn in small portions of 1.5 - 2 kg (the resulting mass and juice should not cool);
• it is not necessary to remove small stalks - when wiped, they will remain in the thick of the cake, and the microelements contained in them will be transferred into the jelly preparation;
• It is advisable to squeeze the fruits manually, since for complete gelling you need sea buckthorn pectin found in the skin of berries. Only during the process of manual squeezing can the berry shells after cooking get into the juice (through a sieve) and contribute to the solidification of the prepared mixture;
• To make the jelly seedless, the berries need to be crushed, then squeezed through a sieve;
• The mass prepared for storage should be placed in sterilized jars;
• It is safer to store any jelly in a cool, dark place.

Simple jelly recipes without cooking

There are a great many options for preparing raw jelly; we have presented the most interesting recipes.

"Sugar sea buckthorn." The simplest recipe:

• for 3 cups of sea buckthorn take 3 cups of sugar;
• combine berries with sugar, mix well;
• Place in prepared jars.

Raw sea buckthorn jelly “Yantarnoe”

• sort the fruits, weigh them;
• prepare sugar in a 1:1 ratio based on the original weight of the berries;
• grind the berries in a meat grinder;
• then rub 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 in an open container for 2-3 hours, stir occasionally;
• gradually the mass will darken to a dark amber color and begin to gel; after 3 hours, mix it thoroughly, put it in a dry container, and seal it tightly.

Honey-sea buckthorn

Option 1

• You will need a juicer, pass the sea buckthorn fruits through it;
• for every two glasses of juice, add 1 glass of natural honey;
• mix, rubbing each lump;
• Place in 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 moderate, stirring constantly, bring to a boil;
• quickly put the boiled mass into a sieve and grind it into another container with a wooden pestle (you will get juice with pulp);
• add 0.5 kg of honey per 1 kg of berries;
• stir, leave for 8 hours;
• then mix and package in glass containers with nylon lids.

Sea buckthorn juice jelly

• pass sea buckthorn fruits through a juicer;
• mix juice with granulated sugar in a 1:1 ratio;
• heat to 80-85°C (do not boil, just let the sugar dissolve completely);
• pour into liter jars;
• pasteurize for 10 minutes;
• roll under metal lids.

Seedless jelly

Option 1

• Remove the stems from the berries, grind the sea buckthorn in a blender;
• grind the puree through a metal sieve;
• Squeeze the cake through six-layer gauze into a puree;
• add sugar in a 1:1 ratio;
• mix;
• Place in storage containers.

Option 2

• Place a batch of berries in a saucepan, bring to a boil - the fruits should all burst;
• pour the juice into a separate container;
• wipe the remaining mass using a sieve;
• spread the cake in a sieve over 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 (for 1 kg of berries 0.8 kg of sugar), stir quickly;
• the color of the mass changes from cloudy to transparent, the consistency becomes thicker;
• As soon as all the sugar has dissolved, quickly pour it into jars under nylon lids.

Russian

• squeeze the juice from 5 kg of sea buckthorn fruits through a nylon stocking;
• mix juice with granulated sugar 1:1, store;
• Boil the remaining pomace with 1 liter of water, squeeze;
• add sugar to the juice 1:1;
• heat until boiling, carefully pour the hot mixture into jars.

Assorted

• prepare fruits at the rate of 2/3 parts sea buckthorn, 1/3 parts plums + peaches;
• remove seeds from fruits;
• Heat the assortment for a few minutes over low heat (without water);
• Grind the resulting mass through a colander;
• add sugar 1:1;
• stir the mixture until the sugar is completely dissolved;
• leave for 6 hours;
• then mix and place in containers;
• put away for storage.

Jelly puree

• arrange the berries on a thin baking sheet in one layer;
• Heat for 10 minutes in the oven at 150°C;
• pour the resulting juice into a container;
• Use a sieve to strain softened berries;
• mix puree with sugar in a 1:1 ratio;
• leave for 10 hours, the sugar should completely dissolve;
• Place in prepared containers and 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:

1. Excess moisture:

• used too watery berries (rainy summer);
• add water when heating the fruit mass; the liquid that remains after washing is enough; it will prevent the berries from burning;
• washed the cake with boiling water, washed the cake with freshly squeezed juice;
• put the jelly in wet jars - even a few drops of water can interfere with the hardening process.

You can correct the situation and eliminate excessive wateriness by evaporating the pureed mass for ten minutes. You can boil, heat, evaporate the juice and pureed mass.

2. Incorrect manipulation of granulated sugar:

• did not add enough sugar;
• the squeezed juice was heated together with sugar - in this case the jelly does not harden. Sugar is added into ready-made hot juice, then mix everything thoroughly and immediately pour it into jars;
• the process of rubbing the berries took too long - the mass and juice have cooled down, as a result the sugar will dissolve, but gelation will not occur. The cooled juice can be brought to a boil, then granulated sugar is poured into it;
• The sugar was not mixed thoroughly enough; as a result, it did not dissolve well and will precipitate and crystallize. The mixture can be used as a syrup by preheating it until it boils.

3. Incorrectly selected ratio of berries and fruits:

Any type of currant and sea buckthorn gel well; the assortment of such berries should contain at least 2/3 by weight.

4. Incorrect spin method.

When using a juicer, the sea buckthorn pectin found 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 is prepared using heat treatment based on sea buckthorn juice and even after cooking it remains not only tasty, but also a very healthy food.

Important. Gelatin must swell and completely dissolve in water. Otherwise, its grains will end up in 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 heat until boiling, stirring, and keep 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;
• Remove from heat, add gelatin to the berry-sugar mixture, mix well;
• Place the hot mixture into prepared jars.

Sea buckthorn juice jelly

• Soak 12 g of gelatin in water for 6 hours;
• Mix 1 liter of natural sea buckthorn juice and 1 kg of sugar, add gelatin;
• cook for 20 minutes;
• cool slightly;
• pour into molds.

Kalinovoe

• 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;
• add 1 kg of sugar, cook for 30 minutes.

Recipes without gelatin

Other gelling components are also widely used in culinary practice. 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 long to cook the product, to maintain the cooking time for each individual component and the entire product.

With yellowfix

You will need: 40 g of zhelfix marked “2:1”, 1 kg of sea buckthorn, 0.8 kg of sugar;

• you need to prepare sea buckthorn juice in a juicer;
• pour into an enamel pan;
• Combine 2 tablespoons of sugar with jellyfix and add to the pan with the juice;
• Place the pan on the stove, heat it up very high, but do not bring to a boil;
• stir with a wooden spoon;
• pour sugar into hot juice and let it boil;
• the sugar will dissolve - continue to cook over low heat, stirring constantly, until tender, be sure to skim off the foam;
• Place the 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 should be poured into the prepared agar-agar, and not vice versa.
• The mass with agar-agar thickens well - during boiling it is necessary to constantly stir it.
• With agar-agar, the jelly hardens very quickly - you need to act immediately.

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 in cold water for an hour;
• bring the solution to a boil, let it boil for one minute;
• Remove the hot mixture from the heat and add sugar-sea buckthorn puree; stir the resulting mass and boil for another 10-12 minutes;
• Place in prepared containers with screw-on lids.

Jelly: sea buckthorn with apples

Sea buckthorn is good in company with apples. In this context, no gelling components are needed; it is enough to simply follow the exact recipe for preparing the product.

Apple-sea buckthorn

It is necessary to prepare: 2 kg of winter apples, 1 kg of sea buckthorn, 1 kg of sugar.

• grate the apples, having previously peeled and cored them;
• Rub sea buckthorn through a sieve and 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;
• seal tightly.

Apple puree

Prepare: 1.5 glasses of water, 300 g of juicy sea buckthorn fruits, 2 apples, 1 glass of sugar.

• cut peeled fruits;
• Place apples and sea buckthorn in a saucepan with water and boil;
• Beat the hot mass with a blender until pureed;
• stir the puree with sugar;
• simmer over low heat;
• Place in prepared container.

It is no coincidence that folk cooks have come up with a huge number of recipes on how to make sea buckthorn jelly; this delicacy can be made with pectin, with the addition of various fruits, and with honey. In any version, sea buckthorn jelly is easy to prepare, but each interpretation reveals an unusual, attractive taste that you want to taste again and again.

You can make tinctures, compotes, and jams from sunny autumn berries, but only jelly will preserve a variety of valuable vitamins in their original form throughout the entire shelf life. And only each housewife has to decide for herself how to prepare sea buckthorn jelly for the winter.

IMPORTANT! *when copying article materials, be sure to indicate active link to the source: https://nausade.ru/zagotovki/zhele-iz-oblepihi-na-zimu.html

Few preparations for the winter can be distinguished at the same time by beauty, taste, aroma, and usefulness, like sea buckthorn jelly. This berry has long been popular due to its unique properties. From this article you can learn about a variety of ways to make an invaluable delicacy for the winter, which is also a delicious medicine - sea buckthorn jelly.

A few secrets for making sea buckthorn jelly at home

In the autumn, when the branches of this plant are literally covered with golden-orange fruits, the only problem in collecting them is the numerous thorns and thorns that spoil the pleasure of enjoying this beautiful berry.

It can take about two hours to collect even one kilogram of sea buckthorn fruit, especially if the fruits are not very large. But this does not stop gardeners - sea buckthorn preparations are very tasty and healthy. Berries of any shade and size are suitable for making jelly; it is only important that they are collected in a ripe state, having fully accumulated the entire unique range of beneficial properties. After all, sea buckthorn, according to scientists from different countries, has been recognized as one of the most healing crops in the world.

In terms of the diversity of minerals and vitamins, sea buckthorn has left behind even recognized leaders in the berry kingdom, such as raspberries, cranberries, black currants and chokeberries. You won’t have to persuade either the small or large members of your family to take this delicious medicine. But only 100 g of sea buckthorn per day can relieve many colds and infectious diseases, improve immunity and help solve other health problems.

Before making sea buckthorn jelly according to any recipe, the picked fruits must be thoroughly washed in cold water. It is not necessary to remove the small stalks on which the berries are attached, since when wiped they will still go away along with the grounds, and they, like all parts of the plant, contain many useful substances.

Most often, to make jelly from sea buckthorn berries, the juice is first obtained in one way or another. You can use a juicer, but to preserve the healing properties, it is better to squeeze it manually or mechanically, but without using electrical vibration, which destroys many vitamins. Each recipe specifically states whether it is necessary to squeeze the juice out of sea buckthorn before preparing the jelly.

Classic recipe for sea buckthorn jelly with gelatin

For many years, real housewives have been using this recipe to prepare bright and dense sea buckthorn jelly, which can be enjoyed in the winter. Gelatin is an animal product obtained from the connective tissue of cartilage and bones. Finding it will not be difficult - it is sold in any store and can bring additional benefits to those who want to strengthen their hair, nails and teeth.

If you have 1 kg of sunny sea buckthorn berries, then according to the recipe you need to add 1 kg of sugar and 15 g of gelatin.

At the first stage, sea buckthorn puree is prepared. To do this, the berries are poured into a saucepan with a wide neck and placed on low heat. There is no need to add water; soon the fruits will release juice on their own. Bring the berry mass to a boil and heat for another 5-10 minutes while stirring evenly.

Then you will need to rub it through a sieve to separate out all the excess: seeds, twigs, peel.

The easiest way to do this is:

1. Take a large plastic colander and place it on top of another container (pan, bucket).
2. Place a few spoons of hot sea buckthorn mass into a colander and immediately grind it with a wooden mortar, so that the juice and pulp flow into the container, and all excess remains in the colander.
3. Repeat this procedure in small portions until you have used all the berries.
4. The process seems long and tedious, but in reality it is not - the boiled berries are ground quite quickly and easily.

Gradually add the required amount of sugar to the resulting puree.

At the same time, dissolve the gelatin granules in a small amount of warm water (50–100 ml). They need to sit in water for a while to swell.

Place the sea buckthorn puree with sugar on a heater and heat until the sugar crystals are completely dissolved. Then remove the heat and add gelatin to the berry mass. Stir thoroughly and, while hot, distribute the sea buckthorn jelly with gelatin into dry, sterile jars. It does not harden immediately, so you have time to act slowly. It is better to store the workpiece in the refrigerator or at least in a cool place.

Sea buckthorn jelly with zhelfix

In order to create sea buckthorn jelly with a pleasant texture and not overdo it with excessive boiling, housewives often use gelfix. This drug is based on pectin, a natural thickener found in large quantities in some berries and fruits (apples, currants, gooseberries). It is also contained in sea buckthorn, mainly in its peel. In addition to pectin, zhelfix contains citric and sorbic acid and dextrose.

Ingredients and cooking technology

For 1 kg of sea buckthorn, prepare 800 g of sugar and 40 g of gelatin, which will be marked “2:1”.

Prepare sea buckthorn puree using the method described in detail in the previous recipe. Mix Zhelfix with 400 g of sugar and combine with sea buckthorn puree. Start heating the berry puree and after boiling, gradually add the rest of the sugar according to the recipe. Cook for no more than 5-7 minutes, then pack the jelly in a glass container and roll up.

Sea buckthorn jelly with agar-agar

Agar-agar is a plant-based gelatin analogue obtained from seaweed. The drug itself is very useful because it contains magnesium, iodine, and folic acid. It is also valuable for those who are on a diet, as it can quickly give a feeling of fullness.

In addition, unlike preparations using gelatin, jelly with agar-agar does not melt if left at room temperature for a long time.

Ingredients and cooking technology

• 1 kg of sea buckthorn berries;
• 800 g sugar;
• 500 ml water;
• 1 level tablespoon of agar-agar powder.

For this recipe, you can use sea buckthorn puree prepared using the above technology, or you can simply grind washed and dried berries using a blender with added sugar. In the second option, the usefulness of the preparation will increase due to the seeds and peel, which contain many useful substances, but for some it may be unpleasant to absorb sea buckthorn jelly along with the seeds, despite their healing properties.

Soak the agar-agar in cold water for at least an hour. If you do not do this, you will have to boil it longer. After this, bring the agar-agar solution to a boil with constant stirring and cook for exactly one minute. The agar-agar mass begins to thicken well, so constant stirring during boiling is necessary.

Remove the hot mixture with agar-agar from the heat and add sea buckthorn puree and sugar to it.

After stirring well, the fruit mixture can be boiled for a few more minutes, or you can immediately pour it into glass jars. Jelly with agar-agar hardens very quickly, so you need to act quickly without relaxing.

This sea buckthorn dessert is stored in jars with screw-on lids at normal room temperature.

A simple recipe for making sea buckthorn jelly in the oven

Recipes for making sea buckthorn jelly without adding gelling agents are still popular. True, usually the cooking time for berries with this method of production increases and there is a significant loss of nutrients and vitamins. To shorten the heat treatment period and simplify the process itself, you can use the oven.

Ingredients and cooking technology

To make sea buckthorn jelly according to this recipe, you will only need to prepare the berries themselves and sugar in a 1:1 ratio by weight.

After washing and drying the sea buckthorn, place the berries in one layer on a thin baking sheet and heat for 8-10 minutes at a temperature of about 150°C. Carefully pour the resulting juice into a suitable container, and rub the softened berries through a sieve using the method you already know.

Mix the berry puree with sugar and leave to steep at room temperature for about 8-10 hours until the sugar is completely dissolved.

After which the sea buckthorn jelly can be placed in pre-sterilized and dried jars, closed with lids and stored in a cool place (cellar or pantry).

Sea buckthorn and grape jelly

Sea buckthorn goes well with many fruits and berries, but the most popular recipe is combining it with grapes.

Ingredients and cooking technology

For making jelly, fleshy, light, seedless grapes are better suited. Sea buckthorn and grapes need to be prepared in equal proportions - 1 kg of both fruits, while you can take half as much sugar - about 1 kg.

The preparation process is very simple - prepare puree from sea buckthorn in a way that is already well known to you or simply squeeze out the juice. Grind the grapes using a blender and strain through a sieve to remove the skins and possible seeds.

Add sugar to the fruit mixture and cook for 15 to 30 minutes until the mixture begins to thicken.

When ready, place the jelly into sterile jars.

Sea buckthorn jelly recipe without heat treatment

Sea buckthorn jelly prepared according to this recipe can rightfully be called “alive” since it retains absolutely all the healing properties inherent in these berries.

Ingredients and cooking technology

In order for the “live” sea buckthorn preparation to be stored well, it is necessary to take a larger amount of sugar than in recipes that use heat treatment. Usually 150 g of sugar is taken per 100 g of berries.

It is best to grind the sea buckthorn through a meat grinder and squeeze the resulting cake through a sieve or several layers of gauze.

Add the required amount of sugar to the juice and pulp, stir thoroughly and leave in a warm place for 6-8 hours to dissolve the sugar. After which the jelly can be stored in the refrigerator or other cool place.

In this case, the workpiece can be safely stored even at room temperature.

Frozen sea buckthorn jelly

Sea buckthorn is remarkably preserved when frozen, and jelly from it is no less tasty and healthy than from fresh one. But there’s not much point in preparing it for the winter, since frozen sea buckthorn is stored quite well anyway. It’s better to prepare a delicious dessert for the next few days, but with minimal heat treatment and preserving all the vitamins.

Ingredients and cooking technology

To prepare jelly from frozen sea buckthorn, gelatin is usually used, but you can do without it altogether.

In the first case, the berries (1 kg) should be thawed and pureed using any available method, freeing them from seeds and peels. Add 600-800 g of sugar to the puree.

At the same time, dissolve 50 g of gelatin in boiling water (100 ml) and combine it with sea buckthorn puree. No additional heat treatment is needed. Place it in suitable containers and send it to harden in a cold place (in winter you can use the balcony). Frozen sea buckthorn jelly with gelatin will be completely ready in 3-4 hours.

If you don't want to mess with the thickener, you'll have to do things a little differently. Let 200-300 ml of water warm up and add frozen sea buckthorn berries (1 kg). As they boil, they will defrost and release additional juice. Cook for about 10-15 minutes, and then rub while hot through a sieve in the manner already familiar to you.

Combine the resulting puree with sugar to taste (usually 500-800 g) and cook for another 5-10 minutes. The finished jelly can be poured into convenient containers. It will completely harden only after 8-12 hours. You can store it in any convenient place.

Conclusion

It is quite easy to prepare sunny sea buckthorn jelly, but the delicacy has truly healing properties, a delicious taste reminiscent of pineapple, and is stored well even in an ordinary room.

Sea buckthorn jelly – open the season of healthy preparations! This recipe is for the winter without cooking, which is why the jelly is called live jam, because it retains most of the vitamins. Instructions with photos will help you quickly prepare healthy berries, which are popularly called “Siberian pineapple”, and sea buckthorn bush – “golden tree”.

The amount of sugar in the jelly depends on how much berry puree you get. It is better to weigh it and add sugar in a ratio of 1 to 2 or 1 to 1.5 - for one glass of berry puree 1.5-2 glasses of granulated sugar.

It will take 20 minutes to prepare, from the ingredients indicated in the recipe you will get 1 jar with a capacity of 350 ml.

Ingredients:

• sea ​​buckthorn puree – 400 g;
• granulated sugar – 600 g.

How to make sea buckthorn jelly

We sort out the ripe berries, remove debris and spoiled fruits. By the way, to collect one kilogram of sea buckthorn by hand will take almost an hour; this is a very painstaking and time-consuming task.

Place the berries in a colander, rinse thoroughly with cold running water, then place on paper towels and dry.

Place the sea buckthorn in a tall glass of blender and grind until pureed.

Place the sea buckthorn puree in a fine mesh sieve to remove the skin and seeds.

Wipe the mixture thoroughly so that only the cake remains on the mesh. The utensils for making puree are a sieve, a spoon, a bowl, I recommend pouring boiling water over them or boiling them in a large saucepan.

Pour granulated sugar into the sea buckthorn puree, mix thoroughly, leave for a while so that the sugar grains completely dissolve.

Wash the jar for the preparation thoroughly, then sterilize it over steam, in a microwave oven or dry it in the oven at 120 degrees for 10 minutes, boil the lid.

Transfer the jelly into a cooled jar and screw it on with a tightly boiled lid.

We put the jar in the refrigerator or in a cold cellar. When stored in the cold, such preparations do not lose their consumer quality for several months.

A jar of sea buckthorn jelly can also be pasteurized at 85 degrees Celsius for 20 minutes (350 g container). Pasteurized jelly can be stored in a cool pantry.

Sea buckthorn is a source of beneficial substances. It contains almost the entire list of vitamins that the body needs. Today there are a huge number of different sea buckthorn dishes. One of them is sea buckthorn berry jelly recipe for the winter. It is tasty and healthy, and very easy to prepare.

Sea buckthorn was first used in Ancient Greece. Priests and shamans used all kinds of mortars to prepare their dishes. It is possible that in those days they began to make jam without cooking. Honey was used as a preservative.

Features of preparing sea buckthorn jelly

Jelly can be prepared from the juices of berries and fruits rich in pectin. If this substance is not enough, you can add food gelatin.

To obtain semi-liquid jelly, fruits must be selected that are slightly unripe. The jelly will have a good consistency and taste better if you cook it with fruit sugar. Can be used as an independent dish and for decorating confectionery products.

Selection and preparation of the main ingredient

The fruits are collected as they ripen. Ripe berries have a glossy surface and orange color.

It is very important to pick the berries on time and not let them become overripe, because then they will simply fall apart in your hands.

The ideal time for collection is the end of autumn.

There are two methods for collecting berries:

1. Plucking from branches is used most often. It takes a lot of time to collect, since the fruits are small and are picked one at a time. The tree does not suffer, and the berries are all intact. You can use special combs for collection.
2. The second method is suitable for freezing. Here the berries are cut along with the branches. Place in the freezer and cut off when frozen. This method is used less frequently and is harmful to the tree.

The juice is bright and can ruin clothes. Therefore, it is necessary to take care of the uniform in advance.

Methods for preparing sea buckthorn jelly

Let's look at the most common recipes.

A simple recipe for the winter

Ingredients:

• berries – 3 cups;
• sugar – 2 cups;
• gelatin – 1 pack;
• egg whites.

Preparation:

• Place the torn sea buckthorn in a basin and fill with cool water. Mix the berries well. All leaves and small specks will be on the surface. Change the water several times.
• Pour gelatin with warm water and let it swell.
• Pour the berries into a saucepan and cook over medium heat.
• Cool and strain using a sieve. To obtain a clear jelly from the juice, do not squeeze the berries with a spoon.

• Add two cups of sugar and stir.
• Place the mixture on low heat and bring to a boil. Skim off the foam as it forms, this will allow you to get a light syrup.
• Add the swollen gelatin and mix.
• Pre-sterilize the jars.
• If the syrup turns out cloudy, you can add whites with water. It is important that both components are at the same temperature. If you add whites to a hot mixture, they will curdle. Proportion: 1 protein per 2 glasses of water.
• Stir the solution again, heat over low heat and pour into jars.

With gelatin

Ingredients:

• sea ​​buckthorn – 2 cups;
• sugar - to taste;
• gelatin – 100 grams.

Cooking method:

• To better thicken the syrup, gelatin is added. It must first be soaked in warm water. One sachet of gelatin requires a liter of water. Once the gelatin has swelled, remove excess water.
• Pre-sort ripe berries to remove leaves and twigs. Rinse under running water using a colander.
• Let the liquid drain.

• Extract juice using a juicer.
• Place on low heat and bring to a boil. Gradually add sugar, stirring constantly. Taste the syrup. The amount of sugar depends on personal preference.
• Stir until the sugar is completely dissolved.
• Prepare sterilized containers in advance.
• Roll up the lids and cool at room temperature. Next, put in a cool place to store.

Without gelatin

The dish can be made without adding gelatin.

Products:

• berry – 1 part;
• sugar – 1 part.

Preparation:

• Pre-prepared fruits must be placed in a stainless steel vessel and heated until the juice is released.
• After the mixture has cooled, grind through a sieve and add sugar.
• Place on the stove and bring to boiling temperature again, but do not boil. Remove from heat and let stand for 10 hours.

• This time is enough for the jelly to acquire the desired consistency on its own.
• Sterilize the jars and let them dry.
• Stir the resulting jelly with a wooden spatula.
• Cover with dry nylon lids. Can be stored at room temperature.

No cooking

Required:

• berries – 600 grams;
• sugar – 800 grams.

Cooking method:

1. Grind the prepared and washed berries using a wooden mortar.
2. Strain the mixture using a cloth sieve or a piece of gauze.
3. Add sugar.
4. Stir well so that the sugar is evenly distributed.
5. Pour into sterile jars and close with sterile lids.
6. Store at a temperature no higher than +5.

With grapes

Products:

• berries – 400 grams;
• sugar – 6 tablespoons.
• gelatin;
• grape.

Cooking method:

1. Boil the prepared berries until juice appears.
2. Add sugar and stir until the crystals dissolve.
3. Strain and add gelatin.
4. Mix well and add 2 cups of boiled water.
5. Place grapes in sterile jars.
6. Pour into jars and cool. Close with nylon lids.

With honey

• berries – 2 cups;
• honey – 6 tablespoons.

Preparation:

1. Extract juice from washed and pressed berries. It's easier to do this with a juicer.
2. Strain the juice and add honey. Mix everything well.
3. Add gelatin and pour into prepared containers. Store in the refrigerator under nylon covers.

With agar-agar

Jelly with agar-agar is prepared in a similar way.

Prepare juice with sugar or honey. Agar-agar must first be soaked in water and brought to a boil. Cool and add to juice. Mix everything well and store in the refrigerator.

From frozen sea buckthorn

Jelly is prepared from frozen fruits using any of the above methods, where cooking is used.

Storage rules

It is better to store jelly in cool places: refrigerator or cellar.

You can extend the shelf life of jelly in the following ways:

1. When the jelly has cooled, add a layer of sugar into the jar. Over time, it will crystallize and cover the jelly with a crust, preventing the penetration of oxygen.
2. Cut a circle out of parchment paper to fit the neck. Soak in alcohol or vodka and cover with jelly on top. This procedure will prevent the proliferation of microorganisms.

At a temperature of 5-10 degrees, vitamin preparations can be stored from 6 to 12 months.

Sea ​​buckthorn! It is used in cooking, medicine and cosmetology, which means that in terms of usefulness it occupies one of the first places among summer berries. There is already a selection on our culinary website.

Just recently I told you how to prepare a medicinal one, and today we have a living medicinal dessert - sea buckthorn jelly.

This little miracle berry of bright yellow or orange color really works wonders for your health. It has no equal in terms of the amount of vitamin C. Just one spoon of medicinal living sea buckthorn jelly, and you will not be afraid of flu and colds. We will take sea buckthorn jelly medicine every day for lunch as a dessert, starting today.

To prepare sea buckthorn jelly for the winter without cooking, you will need ripe sea buckthorn berries and sugar.

Sea buckthorn must first be sorted out, sorted from overripe soft berries.

Rinse with cold water over a sieve. Dry on a towel.

To prepare sea buckthorn jelly for the winter without cooking, we will use thick sea buckthorn juice. Grind the berries using a juicer or meat grinder. If you are using a meat grinder, you will then need a sieve.

Let's take the thick part of the sea buckthorn juice and put the thinner part into syrup. Add sugar to the pureed juice and mix thoroughly with a plastic spoon.

Leave for 5-7 hours. During the process, we will stir several times until the sugar is completely dissolved. Sea buckthorn juice contains a natural gelling agent - pectin. That's why healthy living sea buckthorn jelly can be made without additives.

Pour the finished jelly into small glass jars. The container must first be heated in the oven and the lids must be boiled.

Close the lids and put them in the refrigerator for storage.

Our jelly will differ in consistency from the usual store-bought version with gelatin. Sea buckthorn jelly prepared for the winter without cooking is more tender, more lively and more healthy.