How to make seedless sea buckthorn jam. Sea buckthorn jam - the perfect amber-colored winter dessert for you

Products
Sea buckthorn - 1 kilogram
Apples (sweet) - 1 kilogram
Sugar - 1.5 kilograms

How to cook sea buckthorn jam with apples
1. Sort out sea buckthorn, wash and dry.
2. Wipe sea buckthorn through a sieve or chop with a blender.
3. Add sugar to the sea buckthorn and mix.
4. Wash the apples, put them whole in a saucepan, add water and cook for 15 minutes.
5. Peel apples, cut into 4 pieces, remove seeds and rub through a sieve/grind with a blender.
6. Combine apples and sea buckthorn, mix and put in a saucepan.
7. Put the pan on a quiet fire and cook, stirring, 1 minute after boiling.
8. Pour the sea buckthorn-apple jam into sterilized jars, tighten the lids.
9. Until completely cooled, keep the jars upside down, covered with a blanket.

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To preserve all the useful properties of sea buckthorn, it is recommended to subject sea buckthorn to minimal heat treatment. To do this, lightly chop the berries, cover with sugar for several hours, stirring every hour. Then bring the mixture to a boil over low heat and cook for 2-3 minutes. After that, sea buckthorn is rolled up in banks and cleaned.

Sea buckthorn jam is useful in the content of serotonin ("happiness hormone"), carotene (vitamin A, helps the circulatory system work better), B vitamins (energy) and vitamin C (immunity).

Sea buckthorn jam. 8 recipes

Sea buckthorn jam is a delicious dessert with a sweet and sour taste and a pronounced pleasant aroma. With this delicacy, you can surprise and please your loved ones and even prevent some diseases with it. The most balanced vitamin composition of sea buckthorn will help the body cope with colds and autumn malaise. Easy and simple, by choosing a recipe that suits you, you will prepare an unusually tasty and healthy sea buckthorn dessert for the winter. The bright appetizing color of the jam attracts children and adults, and unexpected pineapple notes can be felt in its aroma.

Sea buckthorn jam has the following useful properties:

• provides an antibacterial effect in injuries and diseases of the oral cavity,
• saturates the body with vitamins, helps to cope with beriberi,
• useful in the prevention of atherosclerosis,
• beneficial effect on the cardiovascular system,
• pitted jam is recommended for diseases of the digestive system.

Sea buckthorn jam. Recipes

Classic sea buckthorn jam

Ingredients: 900 g sea buckthorn, 1200 g sugar.

We wash sea buckthorn, removing spoiled, rumpled berries, inedible parts, twigs and other debris in the process. We stand in a colander until all the water drains from the surface of the sea buckthorn, or put it on napkins for quick drying. We transfer the sea buckthorn to a wide pan or a basin covered with enamel. Pour in sugar, stir gently. We set aside a container with candied sea buckthorn for 5.5 hours. We place it on the stove, warm it up slowly, stirring. If the sea buckthorn juice does not separate well so that the sugar does not burn, you can pour in a little water. However, a ripe berry usually boils well with sugar and without the addition of liquid. Boil until the syrup thickens and the sea buckthorn is transparent. Let the jam cool down. Pour into clean sterile jars. We keep cold.

Sea buckthorn jam "Five minutes"

Ingredients: 960 g sea buckthorn, 1160 g sugar, 280 ml water.

We sort out sea buckthorn, rinse under running water. We boil water. Pour clean sea buckthorn, boil the berry mass for about 5 minutes. We filter the broth, which we heat again. Add sugar, cook until dissolved. We transfer the softened sea buckthorn into the boiling syrup. Boil 5 minutes. Remove the foam, boil the jam for about 5 minutes, stirring. We cool. Pour into sterile small jars, pre-dried. Seal tightly or cover with polyethylene lids.

Seedless sea buckthorn jam

Ingredients: 2 kg of sea buckthorn, 1200-1600 g of sugar.

We wash sea buckthorn, removing spoiled berries and twigs unsuitable for canning in the process. We load the berries into the juicer. Squeeze juice from sea buckthorn. Pour sugar into it, which we take in the proportion of 150 g per 100 g of juice. We heat the juice in an enameled container, stirring. For those who prefer a sweeter jam, a little more sugar can be added. After boiling for a couple of minutes, during which all the sugar should dissolve, we transfer the jam to sterilized jars. We keep cold. During storage, pitted sea buckthorn jam stratifies, which does not affect its taste characteristics in any way.

Sea buckthorn jam with apples

Ingredients: 950 g sea buckthorn, 950 g apples, 1320 g sugar.

We sort out the sea buckthorn, cut off the remaining stalks. Rinse, dry, laying the berries on a flat surface covered with paper. We scald the sea buckthorn with boiling water, wipe it through a fine sieve, thus cleaning it from hard bones. Pour sugar into sea buckthorn puree, set aside to brew. We clean the apples from the peel, the core. Boil these fruits for about 15 minutes. Grind with a blender, combine with sea buckthorn and sugar. Heat slowly and boil for 1 minute. We transfer the apple-sea buckthorn jam to clean, sterilized and dried half-liter jars. We cover with lids, sterilize the filled container in water, poured up to the shoulders of the cans, for 20 minutes. After sealing hermetically.

Sea buckthorn jam in a slow cooker

Ingredients: 1050 g sea buckthorn, 1300 g sugar, 160 ml water.

We wash the sea buckthorn, clean it from the stalks, remove the berries that are unsuitable for consumption. We transfer clean sea buckthorn to the multicooker bowl. Fill with water, pour sugar on top. We select the "Extinguishing" mode with a time of about an hour. Stir the sea buckthorn jam regularly with a plastic spatula, about once every 12 minutes. After boiling, remove the foam from the surface. At the end of cooking, remove the remaining foam, keep the jam until it cools down. Transfer to clean jars. We clog.

Frozen sea buckthorn jam

Ingredients: 1100 g frozen sea buckthorn, 1550 g sugar, 820 ml water.

Rinse the frozen sea buckthorn. We leave it in a colander placed in a deep bowl for a couple of hours so that the berries defrost and excess liquid is drained from them. In an enameled thick-bottomed vessel, prepare the syrup. Boil sugar in water until it dissolves. We transfer the melted sea buckthorn to the hot syrup, leave it to brew for 4 hours without heating.

Then boil again. Cook sea buckthorn jam over low heat until transparent. We pack according to the container prepared in advance, roll it up. We leave in a cool room.

Sea buckthorn jam with pumpkin

Ingredients: 2900 g pumpkin, 2300 g sea buckthorn, 190 g orange (for zest), 960 g sugar.

We wash the sea buckthorn, dry it, spread it on a towel. Squeeze out sea buckthorn juice, which should be about a liter for the specified amount of ingredients. We clean the pumpkin, removing the skin, seeds. Cut into cubes, 1.5x1.5 cm in size. Wash the citrus well, rub the yellow part of the skin. We bring sea buckthorn juice into a thick-bottomed container, pour sugar while heating. Stir until dissolved. We transfer to the juice pumpkin, citrus zest. Slowly boil, stirring, until the pumpkin pieces become transparent. Pour the jam into sterile jars, seal. We stand the container upside down - down the neck until it cools completely.

Sea buckthorn jam with honey and nuts

Ingredients: 1050 g sea buckthorn, 400 g walnuts, 420 g sugar, 90 g honey.

We wash the sea buckthorn, removing debris, unusable berries. Pour water into the pan, about 10 mm high. We spread the sea buckthorn, warm up to 80 degrees, without bringing to a boil. Pour the berries into a metal sieve, under which we place an enameled deep container. With a wooden spoon, rub the sea buckthorn through a sieve. Add sugar to the puree. Let's brew for about an hour. We clean the nuts, chop with a knife not very finely. Pour chopped nuts to sea buckthorn puree, add honey. Stir, heating until the sugar is completely dissolved. Boil for a couple of minutes, stirring. Packed in sterile small jars.

How to cook sea buckthorn jam

Sea buckthorn jam does not require long cooking. Cooking time for jam with seeds varies between 10-20 minutes, depending on the size of the berry. Sea buckthorn seeds are useful, but quite hard. Some prefer to use them along with the berry, but there is an opinion that they can provoke appendicitis. There are variants of sea buckthorn jam, the recipes of which show how to make it without stones. In this case, sea buckthorn juice is used, obtained from berries in a juicer, or pureed sea buckthorn puree. Another recipe suggests boiling jam with seeds, and then strain through a sieve or gauze. These variations are preferable for children who may find it difficult to independently remove the bones from the finished jam. In addition, they require a shorter heat treatment - pureed sea buckthorn or berry juice is boiled for just a couple of minutes.

Today, sea buckthorn jam is a kind of curiosity that rarely appears on the tables of modern citizens.

To one degree or another, all fruits and berries are useful. But, in most cases, fresh. Sea buckthorn is a completely different matter. The berry is valued for its immunomodulatory, anti-cold, anti-inflammatory, regenerating properties. It is used for the prevention and treatment of diseases of the gastrointestinal tract, organs of the cardiovascular, reproductive, endocrine systems, organs of vision, inflammatory diseases of the mucosa, skin.

The best ways of long-term (up to a year) storage of berries are fresh in the cold (from 0 to +4 degrees), drying, freezing, in water. In this form, the healing properties of sea buckthorn are practically not lost. Traditional preparations for the winter, involving heat treatment, partially reduce the benefits of sea buckthorn. Still, canned juices, compotes, fruit drinks, jams, jellies, jams are recommended to be consumed regularly throughout the winter as a preventive and therapeutic product.

In full measure, all of the above also applies to the most popular winter sea buckthorn preparation - fragrant amber-colored jam.

Classic sea buckthorn jam for the winter

A simple old recipe that has not changed over time. Berries for harvesting are used both ripe and slightly unripe.

Ingredients:

• sea ​​buckthorn - 1000 g;
• sugar - 1200 g.

Cooking method:

1. The washed, sorted, dried berry is kept in the cold for 6 hours with sugar so that the juice stands out. Do not add water to the jam.
2. Sea buckthorn is poured into a container for cooking.
3. Cook until completely softened over low heat.
4. Periodically remove the foam.
5. Hot jam is packaged in sterile jars.

Yield of finished jam: 4 cans 0.5 l + 1 can 0.33 l. They store classic sea buckthorn jam in the pantry, basement.

Raw jam cold way

Ingredients:

• sea ​​buckthorn - 1000 g;
• sugar - 1300 g.

Cooking technology:

1. The washed, sorted, dry berries are crushed in any way possible - with a blender, through a meat grinder, ground in a mortar.
2. Fall asleep with sugar.
3. Mix thoroughly.
4. Packed in sterile jars at the rate of 5 jars of 0.5 l with nylon lids.

Store raw sea buckthorn jam only in the refrigerator. Product implementation period is 3-6 months.

It is just as easy to make raw jam from whole sea buckthorn berries. Jars are filled with washed dry berries, sprinkled generously with sugar. To prevent fermentation, the containers are filled with berries by a third. The top layer - to the very neck - will be sugar. With this option, sea buckthorn is stored in the refrigerator for up to a year.

Seedless recipe

For all their useful properties, sea buckthorn blanks for the winter have relative contraindications for children, pregnant and lactating women, and people with certain diseases of the digestive system. Mainly due to the presence of hard bones in the finished product, which make it difficult to digest food. In such cases, it is better to cook sea buckthorn jam, leaving only the pulp of the berries.

Ingredients:

• sea ​​buckthorn - 1000 g;
• sugar - 800 g.

Cooking method:

1. The berries are washed, sorted, cleaned of debris. Discuss.
2. Juice is made using a juicer. If there is no necessary device, sea buckthorn is ground in a meat grinder.
3. Next, separate the pulp from the seeds through a colander.
4. Sugar is poured into pure berry juice at the rate of 150 g per 100 ml of liquid. Stir.
5. The jam is heated to 95 degrees on a medium flame.
6. Maintained at a given temperature for two minutes. It is not necessary to bring to a boil.
7. The readiness of the product is indicated by the absence of sugar crystals.
8. Ready pitted sea buckthorn jam is packed in sterilized jars.
9. Corked with tin or euro caps.

Yield 4 cans of 0.33 liters.
You need to store such a winter blank only in a cold basement or in the refrigerator. Consume within 8 months.

"Five-minute": a quick way to cook

The positive side of the recipe lies in two points. First, significant time savings. Secondly, short-term heat treatment allows you to preserve the vitamins contained in sea buckthorn to the maximum.

Ingredients:

• sea ​​buckthorn - 1000 g;
• sugar - 1200 g;
• water - 300 ml.

Cooking technology:

1. Water is poured into a deep saucepan. Bring to a boil quickly.
2. Washed, sorted berries are poured into boiling water.
3. Warm up on medium heat for 5 minutes.
4. The resulting broth is filtered and poured into another pan.
5. Add sugar.
6. Boil the syrup until the sugar crystals dissolve.
7. Berries are poured into a boiling sweet liquid, heated for 5 minutes.
8. From the moment of boiling, the mass is boiled for another 5 minutes, removing foam from the surface.

Ready, chilled to 40 degrees, the jam is packed in sterilized jars of 0.33–0.5 l, it turns out 5-6 jars. Cork.

With the addition of apples

An easy preparation for the winter. The combination of sea buckthorn and apples gives tenderness to the texture of the jam. It tastes mild, not overly sweet.

Ingredients:

• sea ​​buckthorn - 1000 g;
• sour apples - 1000 g;
• sugar - 1500 g.

Cooking technology:

1. Washed, sorted, dried sea buckthorn is rubbed through a colander, separating the pulp from the seeds.
2. Pour sugar into the berry puree. Stir.
3. Apples are washed, peeled, core removed.
4. Cut randomly.
5. Pieces of fruit are poured into a cauldron, add 5-6 tbsp. l. water.
6. Boil until soft about 15 minutes.
7. Apples are pureed with a blender or rubbed through a mesh colander.
8. Berry and fruit puree is poured into a saucepan.
9. Stir.
10. Put on medium fire.
11. As soon as the mass boils, the resulting foam is removed from the surface.
12. After a minute, remove the pan from the stove.

Hot jam is immediately poured into jars 5 pieces 0.5 l + 1 jar 0.33 l. Roll up. Stored in the pantry along with the rest of the preservation.

What you need to know so that sea buckthorn jam is perfect in taste and does not wander? Remembering the general rules is easy:

1. The proportions of berries and sugar in recipes cannot be changed.
2. For preparations for the winter, only ripe sea buckthorn with bright orange skin is used.
3. The berries must be whole, dense, of the same size, without rot, damage.
4. Sea buckthorn jam should not be cooked for longer than 20 minutes.

• There are many variations of sea buckthorn jam. For example, the berry goes well with walnuts. For 1 kg of sea buckthorn, an average of 200 g of nut kernels and 1500 g of sugar are taken. Jam has a rich taste, has a high nutritional value.
• In order for sea buckthorn jam to acquire a delicate citrus aroma and a slight bitterness in taste, you can add orange zest to it. For 1000 g of berries, only 1 tbsp. spoon.
• With hypertension, for the prevention and treatment of atherosclerosis, other diseases of the cardiovascular system, it is recommended to use sea buckthorn and hawthorn jam. For 1 kg of berries, 600 g of sugar and hawthorn.
• If there is not enough sea buckthorn, but you want to close more jam for the winter, zucchini will come to the rescue. The total volume of the workpiece will increase, but the taste will remain unchanged, since the zucchini has a neutral taste.
• Final advice. If after a while the jam in the jars exfoliates, there is no need to be scared. Separation into fractions of sweet blanks from sea buckthorn is a normal phenomenon. This does not affect the taste, healing qualities of the product.

The plant is very rich in vitamins and nutrients for the human body. How to save a berry for the winter? A suitable option is sea buckthorn jam. It cannot be stored fresh for a long time, as it ripens in late autumn, and becomes especially tasty when it is caught in frost. In warm room conditions, sea buckthorn quickly disappears, and freezes on the branches. Therefore, housewives prepare a healthy delicacy according to various recipes.

Home conditions are quite suitable for making jam yourself.

Difficulties will not arise even for a beginner. First of all, you need to prepare the berry:

• You should not collect sea buckthorn in the middle of summer. Although it begins to turn yellow, the berry is not ripe and will be bitter. You should wait for the first frost, then its taste will improve.
• You should not independently change the calculated amount of sugar for a certain amount of sea buckthorn.
• Berries for jam are used intact, without damage and rotten spots.
• Cooking time is limited, no more than 20 minutes.

If you add zucchini to the berry, the volume will increase, but the taste will not change.

Self-cooking will help to understand the features and rules of cooking a healthy sea buckthorn dessert. So, over the years, housewives have been deriving recipes for themselves, with their own mandatory items.

The benefits of sea buckthorn jam

It is difficult to overestimate the healing properties of berries; it is used to prevent colds and flu. The vitamins contained in sea buckthorn have a beneficial effect on the human body.

• vitamins B, C, A, K, P, E;
• calcium;
• potassium;
• magnesium.

Thanks to this composition, sea buckthorn produces the following effects on the body:

• helps to strengthen the cardiovascular system;
• normalizes pressure;
• lowers cholesterol;
• cleanses the intestines;
• strengthens the immune system;
• helps in the treatment of diseases of the oral cavity;
• speeds up the healing process for colds and much more.

Use with caution in diseases:

• stomach;
• gallbladder;
• pancreas;
• duodenum.

Before use, you should consult your doctor. And if he allows you to eat jam, then it is preferable to remove the bones.

For those who do not suffer from any of the listed diseases, it is worth knowing that most of the useful components are contained in the bone. Therefore, it is recommended not to throw them away, but to eat them.

Sea buckthorn preparation

Half of the success depends on the preparation of raw materials for jam. Experienced housewives give advice on how to properly pick berries and prepare them for cooking a healthy dessert.

The berries are harvested after the first frost, in September or October. The berry is removed from the branches very carefully, as the juice flows out as a result of damage to the outer shell. It contains a large number of useful components.

It takes a very long time to collect sea buckthorn, so housewives practice picking berries on twigs. For convenience, they are frozen, then the berries remain intact when harvested. The face should be protected from the sharp thorns of the bush. They can hurt badly.

In order not to violate the integrity of the berries, they practice removing them from the branches with scissors, or an ordinary fork.

Sea buckthorn is carefully sorted before use, leaves and other plant residues are removed. The berries themselves are sorted out, removing spoiled and rotten specimens. Then it is washed and dried. Only then are they allowed to be recycled.

Sea buckthorn jam recipes

Numerous options for preparing a healthy dessert amaze with tastes and unusual combinations. You should not immediately give up cooking, you need to first try, then draw conclusions.

To make delicious jam, you don’t have to run a lot. The hardest part of the job is picking the berries. Even a novice in the culinary business will cope with all the other points of the recipes.

Easy winter recipe

In combination, this recipe is called a classic. A healthy dessert turns out to be thick, tasty and retains most of the nutrients of the raw berry. For him, you will need 1 kg of sea buckthorn and sugar.

Sorted and thoroughly washed berries are covered with sugar. Let it brew for several hours at room temperature. Then put on fire, stirring and crushing the berries, boil for 10 minutes. The finished delicacy is transferred to prepared containers and stored in a cool place.

Recipe "five minutes"

A feature of sea buckthorn jam is the presence of a large amount of acid. Therefore, even boiled for 5 minutes, it is stored for a long time, while maintaining a maximum of useful compared to long-term cooking in other recipes. Sugar put more than berries, 2 kg of sea buckthorn will need 2.3 kg of sugar, and half a liter of water.

How to cook "Five Minute"

Sugar syrup should be boiled, sea buckthorn berries washed and cleaned of debris should be added to it. Leave for 2-3 hours at room temperature. After complete cooling, put back on fire, simmer for 5 minutes. Lay out hot, roll up the jars and clean them for complete cooling in a place protected from sunlight. It is advisable to cover with something warm, after cooling, put it in a refrigerator or equipped storage.

with apples

To cook this jam, you don’t have to do anything complicated. To prepare a treat, you will need 1.5 kg of sugar, 0.5 cups of water, 1 kg of sea buckthorn and apples. The benefits of this type of jam are very high.

It is advised to purchase non-friable and non-sweet varieties of apples.

Grind the berries until you get a puree. Combine with sugar. Cut apples into slices, add water and boil for 10 minutes. Then chop the apple mass using any improvised means: a meat grinder or a blender.

Combine everything together, boil for a few minutes. Arrange the finished jam in sterilized jars, cool, put away for storage.

Seedless

To make this version of a healthy dessert, you have to work a little. The advantage of this recipe is that it can be used by people suffering from diseases of the stomach, pancreas and pancreatitis. In addition, the small amount of sugar used in cooking makes it possible to use jam for those who suffer from diabetes and are obese.

For 1 part of berries take 0.5 parts of sugar. Puree is prepared from clean, dried berries. It is rubbed through a sieve or passed through a juicer. The resulting mixture is mixed with granulated sugar and put on fire. Boil until sugar dissolves, hot jam is laid out in jars and stored in a cool place.

Without cooking

Another way to preserve the beneficial substances of sea buckthorn. This method does not require cooking. It needs 800 g of berries and 1 kg of sugar. It is not difficult to prepare it. The berries are sorted, washed and dried. Then they put it in a container and cover it with sugar, grind it and let it stand until the sugar dissolves. Then grind again and put into jars. Store this jam in the refrigerator.

The prepared dessert is consumed fresh or used as a base for drinks.

In a slow cooker

For those who have a slow cooker, there is an excellent recipe that is prepared easily and with a minimum of effort. To prepare it, you will need 1.05 kg of berries, 1.3 kg of granulated sugar, 160 ml of water.

Clean sorted berries are put into the multicooker bowl. Pour in water and add sugar. Set the "Extinguishing" mode for 1 hour. Every 10-15 min. stir with a wooden or plastic spatula. After boiling, you need to remove the foam. When the set cooking time is over, the device is turned off and left with the lid open until it cools completely. Divide the cold dessert into prepared jars and refrigerate.

walnut

An unusual taste of delicacy is obtained if walnuts are added to it. To prepare it, you need: 1 kg of sea buckthorn, 150 g of nuts, 1.5 kg of granulated sugar and 0.5 l of water.

First of all, sugar syrup is boiled, after boiling, crushed or crushed walnuts are added to it. After that, boil on low heat for 15 minutes. Then, berries prepared in advance are added to the resulting mass and boiled for 20 minutes, stirring occasionally and removing the foam. The finished delicacy is poured into jars and stored in a cool place.

With hawthorn

A very useful dessert. You need 1 kg of sea buckthorn, 0.6 kg of hawthorn, 0.5 kg of sugar. Sea buckthorn is rubbed through a sieve, hawthorn is blanched for 1-2 minutes. After grinding in a meat grinder or rubbed through a sieve. Everything is combined, sugar is added and put on fire, brought to 70 ⁰С. Lay out in jars and sterilize:

• 0.5 l for 20 minutes;
• 1 liter for 25-30 min.

The finished dessert is stored in cellars or cellars.

with pumpkin

For this recipe, you need to purchase 2.9 kg of pumpkin, 2.3 kg of sea buckthorn, 190 g of orange, 0.96 kg of sugar.

The washed berry is dried with a towel, juice is squeezed out of it. You should get about 1 liter. Next, the pumpkin is cleaned, the product must be cut into cubes, the size of which is 1.5 * 1.5 cm. Wash the orange thoroughly and grate the zest without affecting the white veins.

The container for cooking is taken with a thick bottom, sea buckthorn juice is poured onto the bottom, brought to a boil, sugar is poured. Then zest and pumpkin are added to it. The readiness of the jam is determined by the appearance of the pumpkin, it becomes transparent. Then the dessert is laid out in jars, rolled up and put on the lids. To consolidate the result and infusion, they are wrapped up until completely cooled. Then they put it away for storage.

With zucchini and honey

Zucchini has a neutral taste, so adding them to jam will increase the mass, and will practically not affect the taste. It will take 2 kg of zucchini and sea buckthorn, 1.5 kg of honey. The dessert has a sweet taste and is very healthy. But since the delicacy is subjected to heat treatment, some of the nutrients disappear.

Cut the zucchini into cubes, rub the sea buckthorn, removing the bones, combine all the ingredients and put on a slow fire. Stir while heating so that the mass does not burn. Boil for 5 minutes, set aside and let cool, then repeat again. A total of 3 approaches are carried out. The last time the workpiece is boiled for 10 minutes, laid out in jars and rolled up. After cooling, they are removed to the cellar.

Storage Features

The main condition for long-term storage is cooking according to all the rules, strict adherence to the recipe and proper closure.

Sea buckthorn jam, laid out in jars, should be stored in the same way as other types of dessert. The temperature and humidity conditions are observed in the storage. A feature is that sea buckthorn is stored for a long time due to the high acid content in its composition. The longer the jam is, the less useful substances remain in its composition.

Making jam is not an easy task, if you take it seriously. It is necessary to strictly observe the proportions and sequence of actions. And a healthy, tasty delicacy will delight you on long winter evenings.

Hello everyone!

Today we’ll talk about how to make jam for the winter and this time it will be from sea buckthorn. The taste is breathtaking, so delicious with sourness and vitamin C. And which ones you can make fruit drinks or cook from it, well, just lick your fingers.

There are a lot of options for preparing this dessert. There are simple recipes, some that do not provide for cooking, as well as everyone's favorite five-minute and assorted with different fruits or other berries. It is in this article that you will get acquainted with this diversity, and will be able to successfully get down to business after.

Do you like to sit in the family circle with a cup of hot tea and enjoy, for example, mouth-watering buns, while dipping them into something sweet? For some reason I am sure that the answer will be positive.

And since now the season is in full swing and the harvest of sea buckthorn is still going on, you will just have time to close a couple of jars in any way you like. Therefore, without hesitation, run to the kitchen and get down to business. So that later they could hear the big words: "Belissimo."

I don’t know about you, but it always seemed to me that sea buckthorn jam was similar in color to amber. It kind of reminds me a lot of him. It's probably all about these yellow berries, they give such a shade. But, of course, there is no way to do without a special recipe for cooking. In fact, everything is much simpler here than if you were cooking or

Many housewives use the most common option, this is a five-minute, but we'll talk about it a little later. And now I propose to make a treat, but at the same time do not boil the berries too much, so that they remain whole and unharmed and do not shrink during cooking.

And most importantly, in this way of cooking, all vitamins and nutrients are preserved.

We will need:

• sea ​​buckthorn - 2 kg
• sugar - 2 kg
• water - 300 ml

Stages:

1. Wash yellow-orange berries in a colander under running water. Let excess moisture drain.

2. Then boil the syrup, mix water with sugar. You will have to cook for about 10 minutes from the moment the liquid begins to bubble.

Important! Do this over low heat and stir.

3. Now, as you probably already guessed, fruit fruits are to be poured with sugar syrup. Let the juice stand out, so leave it in this position for 3.5 hours.

5. Moreover, you do not need to throw it away, but again bring the liquid, but with a sour taste and aroma, to a boil.

6. Fill them with berries again and cook for 12-15 minutes over low heat.

7. Pour immediately into sterile jars and close with nylon or metal lids. Bon appetit! Store in a cool place, preferably in a refrigerator or cellar.

As you can see, everything is ingeniously simple and fast, although this option was with bones, but there are others without them.

Five minutes of sea buckthorn berries for the winter

There is nothing more beautiful when you sit and eat a vitamin potion on a cold winter evening. Yes, that's right, this recipe is thousands of years old. And from year to year, hostesses choose it, because it is so simple that after reading it, you will most likely choose it.

Well, why not. After all, it is not time-consuming, and the result will always not let you down.

We will need:

• sea ​​buckthorn and sugar in equal proportions
• water - 200 ml per 1 kg of berries

Stages:

1. Carefully sort out the berries, remove the leaves, if they hit the sticks.

If foam appears on the surface during cooking, then remove it with a slotted spoon or spoon.

After a couple of hours, when the jam has cooled to room temperature, bring the mass back to a boil and cook for five whole minutes.

3. Pour the treat into clean and well-washed jars and close with nylon lids, also sterile. Store in a secluded place where there is no access to light and where it is cool. For example, a pantry or closet is suitable. All successful discoveries!

Sea buckthorn jam (recipe without cooking)

From the name itself it is clear that now we will prepare a bomb. The fact is that this berry is a champion in vitamin C, so it is important to have such a delicacy on hand. Because as soon as influenza epidemics begin, you can protect yourself not with pills, but with such a drug. After all, you must admit that it is much safer and tastier than pharmacy chemistry. Therefore, be sure to make such a blank.

Moreover, excellent juice comes out of such a jam, if you add and dilute it in water, you can even call it lemonade, only without gases. All in all, definitely and highly recommended.

We will need:

• sea ​​buckthorn, or rather its juice - 5 tbsp.
• granulated sugar - 10 tbsp.

Stages:

1. So, sort the fruit, wash it. And then take a juicer or a special nozzle for a meat grinder and scroll through the sea buckthorn, that is, express all the juice.

2. Add sugar to this vitamin juice, take it twice as much as liquids (take 2 tablespoons of granulated sugar for 1 tablespoon of juice). Since sea buckthorn is a rather sour fruit, therefore, in this case, the proportions will be as follows. Stir.

3. In principle, that's all, you need to stir and stir until all the sugar is completely dissolved. You can speed up the process, and put the bowl with the contents on the stove and heat it up slightly, but in no case bring it to a boil. Just heat will help dissolve the sugar grains faster.

Cool! It is from such sea buckthorn jam that a cool fragrant and beautiful juice with vitamin C is obtained.

Sea buckthorn with apples

When you have an overabundance of apples, the year turned out to be fruitful, so why not take advantage of it. Combine these two ingredients into one and get a new culinary masterpiece.

We will need:

• apples - 1.5 kg
• sea ​​buckthorn - 2 tbsp.
• sugar - 1 kg

Stages:

1. Wash the fruits, sort the berries from the leaves, cut the apples into small pieces. At the same time, removing the stalk and seed box.

Pour sugar into the fruit fruit, stir and keep them in the apartment for 3-4 hours so that as much juice as possible stands out.

Then put the pot with the contents on the stove and cook after boiling for 5 minutes. Let cool completely, if making in the evening, then leave overnight. And in the morning, boil the mass again and cook for 15 minutes after bubbling.

2. Then sterilize the glass containers and pack the jam in them. Cover tightly and hermetically with metal lids. Good luck! Store as usual in a cool place.

By the way, you can add more sugar, taste it.

Apples should be boiled soft and it will turn out like jam or jam.

Video on how to cook sea buckthorn jam at home

In order to better understand everything and see the whole cooking process in reality, I picked up a video from the YouTube channel especially for you. Click on the view button and watch.

Here the cooking technology is different from the previous ones, but also no worse. The color of this jam comes out amber, so you will like it too.

Seedless sea buckthorn jam: the best recipe for the winter

Often I was asked how to do this if there is no juicer. So, you can use a special nozzle for a meat grinder, or you can take an ordinary sieve and grind the berries in it.

It goes without saying that it’s more interesting to eat without stones, you just swallow, and that’s all). In addition, the consistency comes out thick and rich. Wow, salivating already. Delicious, insane!

We will need:

• sea ​​buckthorn - 1 kg (or more)
• granulated sugar - 1 kg

Stages:

1. First of all, wash the sea buckthorn and immediately put it on a sieve. You need to survive all the pulp from it. How to do this, you can take a juicer and skip the berries with it. Or use the old method, balance it in a sieve for a couple. You can take an ordinary double boiler and put gauze on the bowl in it, and then put the fruits. Steam for about 30 minutes.

2. After balancing, the sea buckthorn will easily release all its juice by lightly pressing it. Do it through a sieve.

3. Next, combine the resulting juice with granulated sugar. Stir and cook for 15 minutes to 1 hour, depending on what consistency you are after, over medium heat. By the way, you can even cook in a slow cooker on the Frying mode.

4. After the cooking process, transfer the boiling treat to half a liter jars and close the lids. Store in a cool place or in the attic. Happy discoveries!

Recipe for sea buckthorn jam with honey

This is a raw jam and also without heat treatment. It turns out another option without cooking. I think that it is not suitable for everyone, as honey can cause allergies. But, if this is not observed for you, then take note of the recipe for yourself.

I think about the benefits of honey, you already know everything yourself for a long time. Sea buckthorn will only further enhance all the beneficial properties and increase your immunity.

We will need:

• sea ​​buckthorn - 1 tbsp.
• flower honey or buckwheat - 0.5 tbsp.
• walnut or without it - 10 pcs.

Stages:

1. Get juice from fresh or frozen sea buckthorn berries using a juicer. You can use a blender or colander, but then you will need to use cheesecloth to strain.

2. Then chop the nuts, or don't use them, but they will turn out richer and healthier. Now mix all three components with each other: honey + juice + nuts, stir.

3. Fill the jar with such a "potion" and close the lid. Store in refrigerator. Bon appetit!

Note that this recipe is without cooking, which means there is no heat treatment. It's cool and useful!

How to cook delicious jam with walnuts and sea buckthorn

Now we dwell on the royal or royal version. I think you all know that such delicacies are prepared exclusively with nuts. Remember we did this last time. It turns out that if you combine sea buckthorn with such a component, it will also turn out very tasty.

We will need:

• walnut - 200 g
• sea ​​buckthorn - 1 kg
• water - 2 tbsp.
• sugar - 1.5 kg

Stages:

1. Wash the berries in a colander with tap water. Let the liquid drain.

2. Chop the walnut into small pieces, or place in a blender bowl and break it into small pieces, but not into crumbs.

3. Mix water with sugar and bring the mass to a boil, then pour in the sea buckthorn and cook for 15 minutes. Then add the chopped walnut. Stir and cook for another 30 minutes.

4. Then lay out in jars and close tightly with lids. Bon appetit!

Zucchini jam with sea buckthorn

Have you tried this yet? Yeah, maybe I'm wrong, but I'm not a clairvoyant, although I would like to ...). So, as you know, zucchini does not have a sharp taste, so they can be flavored with any spices or seasonings. You can get new dishes, for example, so that they resemble mushrooms. You can also do it with, add citrus fruits as additives and you will be shocked. Mmm ... how fragrant and tasty it will come out.

Well, of course, sea buckthorn will not spoil things for you here, see everything for yourself. I wish you a successful experiment.

We will need:

• zucchini - 0.5 kg
• sea ​​buckthorn - 0.5 kg
• orange or lemon - 0.5 kg
• sugar - 1.5 kg

Stages:

1. Wash the zucchini and chop it into cubes. If he is young, then the skin can not be removed.

Pass sea buckthorn through a meat grinder or juicer, discard the cake, it will not be needed. But cut an orange or lemon into circles, of course you can also into cubes.

Now place zucchini and citrus fruits in a bowl, cover with sugar. Let stand and stand out the juice (a couple of hours). After put on the stove and bring the mass to a boil. And then add sea buckthorn juice, mix and cook for 10 minutes. Then cool to room temperature and cook this way several times. You should get 2-3 passes.

2. Pour the finished treat into sterile jars and put on the lids. Store in a cool place and eat healthy!

This concludes the post, and I want to wish you that sea buckthorn jam will please you all winter. Cook compotes from it and, and also eat with a loaf or. Eat for health!

Bye! All the best and see you soon!