A simple recipe for making sea buckthorn jelly for the winter. How to make sea buckthorn jelly for the winter: simple recipes How to make sea buckthorn jelly

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. She fed 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 domestic open spaces, sea buckthorn is recognized by scientists as the most useful. The role of the key components of its chemical composition is 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 maximize the taste, 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. In the classic version, the berries are heated 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

1. Sort and wash the sea buckthorn.
2. Fill the berries with the appropriate amount of water.
3. Heat the workpiece for 20 minutes from the moment of boiling at a low burner power.
4. Strain the contents of the pot through a sieve.
5. 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.
6. Strain the resulting juice through a clean cotton cloth or several layers of gauze.
7. Add sugar in an amount corresponding to the volume of juice.
8. Boil and continue to cook for ten minutes, stirring constantly.
9. Distribute the hot mass into 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

1. Rinse the sea buckthorn and dry.
2. Arrange the berries in a single layer on a baking sheet and heat for seven to ten minutes at 150°C.
3. Drain the resulting juice from the baking sheet, and wipe the softened berries through a sieve.
4. Strain the puree through several layers of cheesecloth.
5. Combine the berry mass with sugar and mix.
6. 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, it retains all the useful substances inherent in sunny orange berries.

You will need:

• sea ​​​​buckthorn;
• 150 g of sugar for every 100 g of berry puree.

Cooking

1. Rinse the berries in cold water and pat dry.
2. Make berry puree. This can be done with a juicer, meat grinder or sieve.
3. Place the berry preparation in a sterile container and sprinkle with sugar in an amount corresponding to the volume of the puree.
4. Stir the contents of the jar occasionally until the sugar dissolves.
5. 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. It also contains citric acid, dextrose and sorbic acid.

You will need:

• 800 g of sugar;
• 40 g gelfix marked "2:1".

Cooking

1. Combine two cups of sugar with a gelling agent and add to the sea buckthorn puree.
2. Heat until boiling and add the rest of the sugar.
3. Continue to cook for about seven minutes until the workpiece begins to thicken.
4. Place in a sterile glass container and roll up.
5. 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

1. Dissolve the gelatin in a small amount of warm water.
2. Combine the puree with sugar, boil and boil until the granules are completely dissolved.
3. Turn off the heat, add gelatin to the berry mass, stirring constantly.
4. 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

1. Beat sea buckthorn with sugar in a blender until smooth.
2. Pour the puree with a glass of water (boiling water), cover and leave for ten minutes.
3. In the remaining water (cold), dilute agar-agar, and boil after two minutes.
4. Pour the sea buckthorn mass into the boiling liquid, boil and boil for a minute under the lid.
5. Strain the workpiece, pour into bowls or silicone molds.
6. 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

1. Washed sea buckthorn wipe through a sieve.
2. Bake apples for a quarter of an hour in the oven or boil in water. Softened fruits also wipe through a sieve.
3. Combine two types of puree and add sugar.
4. Heat the workpiece so that the granules dissolve, but do not bring to a boil.
5. Divide into sterile jars, close with lids.
6. 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

1. Scroll the berries through a meat grinder or kill with a blender.
2. Strain the puree through a cotton cloth or several layers of cheesecloth.
3. Add sugar and cook until thickened. The consistency of the workpiece should resemble jelly.
4. Arrange in sterile jars and seal.
5. 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

1. Mix berries.
2. Add sugar and boil. Boil for a few more minutes until thickened.
3. Divide into sterile containers and roll up.
4. 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, amber berries should be processed within one to two hours of picking. Otherwise, they will lose some of their useful properties, and the taste will deteriorate.

Step 1: decide which option we will make jelly.

Sea buckthorn jelly recipe can be prepared in several ways. First you should select all ripe berries, and then, in order to further make jelly out of them, you will need to squeeze the juice out of them. Juice is best squeezed with a mechanical juicer, not an electric one. This is due to the fact that at fairly high speeds, a very intensive destruction of vitamin C, which is part of sea buckthorn, occurs. Then, when squeezing, we get a “juice”, which after a while is divided into two fractions: a pasty one with oil at the top and a transparent, golden one at the bottom. Having selected with the help of a rubber tube-siphon only the lower part from the upper one, we will end up with - natural juice sea ​​buckthorn.

Step 2: option 1 for making sea buckthorn jelly.

We take 1 liter natural sea buckthorn juice and add to it 1 kg granulated sugar, and 10 - 12 grams gelatin, which we previously soaked in water and allowed to swell for 6 hours. Next, we boil the resulting mixture in a small saucepan until we get 1/3 from the total original volume of juice. The boiling process will take you about half an hour. If you need to store sea buckthorn jelly for a long time, then it should be poured into hot and completely dry jars, which should then be covered with metal lids and pasteurized in a deep saucepan with water heated in it to 90 degrees: can capacity 0.5 liters - 8 minutes, 1 liter - 15 minutes.

Step 3: option 2 for making sea buckthorn jelly.

We take a two-liter pan, pour it into it 1 liter sea ​​buckthorn juice and add to it 600 grams granulated sugar. Then we put the pan on a very small fire and boil the mixture somewhere 10 - 15 minutes. We remove the finished boiled jelly from the heat, then cool it a little to room temperature and pour it either into small molds or into small glass containers. Store this jelly in a cool place.

Step 4: option 3 for making sea buckthorn jelly.

We take the already obtained freshly squeezed sea buckthorn juice, pour it into a small enameled bowl and pour sugar into it (on 1 liter juice accounted for 2 kilograms granulated sugar), mix everything thoroughly and pour into any glass container.

Step 5: option 4 for making sea buckthorn jelly.

Freshly harvested sea buckthorn after careful sorting and scrupulous washing under running water, wipe in a mortar with a wooden mallet and to the already obtained 1 kilogram add this mass 1.5 kilograms granulated sugar, then mix everything thoroughly with a wooden spoon and with it we transfer this mass into a previously prepared glass container.

Step 6: option 5 for making sea buckthorn jelly.

We take freshly squeezed 1 liter sea ​​buckthorn juice, pour it into an enameled bowl, pour into it 1 kg granulated sugar, mix everything thoroughly and carefully place it in the prepared container so that the sea buckthorn juice eventually takes 3/4 the total volume in the container. Then we carefully cork the container and put such sea buckthorn jelly to be stored in a dark, cool place.

Step 7: serve sea buckthorn jelly.

It is unlikely that you will find any other berries that would contain as many vitamins as sea buckthorn berries. That is why we will need them in the winter, so that our own hand-made sea buckthorn jelly in winter not only constantly reminds us of warm summer days, but also gives us the necessary amount of vitamins. In addition, it can be used in various pastries or simply savored with a cup of your favorite tea. Enjoy your meal!

After the jelly has hardened in the molds, they should be dipped in hot water for a short time in order to easily put the jelly on a serving dish.

If you add a little sea buckthorn jelly to tea, then this tea will help in the prevention and treatment of various diseases of the gastrointestinal tract. It will also help with anemia. Since sea buckthorn jelly is an excellent source of vitamins, it will help you strengthen your gums, remove bad breath, and eliminate various inflammations of the gums.

By using sea buckthorn jelly, you will help your body save not only your health, but youth with beauty, and also help your body fight many diseases.

Experienced housewives know the secret ways to increase immunity during the cold season. The incredible concentration of nutrients found in sea buckthorn makes this sunny berry a welcome guest in the house. Fragrant golden fruit jelly will appeal to little fidgets and adult households. The recipe for sea buckthorn jelly is simple and the preparation of a healing and tasty dessert will not take much time.

Picking orange berries is not an easy task, as you can get hurt by the thorns of the tree. But if you carefully cut the branches of sea buckthorn, then you can easily harvest a golden harvest. Those who do not grow shrubs with sunny berries in their dacha will have to purchase fruits in a store or in the market for making treats.

The taste of sea buckthorn jelly is sweet and sour with the aroma of fresh pineapple. Following the recipes below, the resulting dessert will retain the vitamins needed by the body in a frosty winter.

jelly recipe without gelatin

• We take sugar and fruits one to one, per kilogram of sea buckthorn a kilo of sugar.
• Pure sea buckthorn berries are heated to release the juice. Water should not be added.
• Next, pass the berry blank through a fine sieve and add more sugar. Bring the fragrant mixture to a boil and remove from the stove for eight hours. During this time, the process of natural gelation will occur.
• In prepared clean jars, spread the mixture, previously mixed with a wooden spoon. You can store jelly in jars with nylon lids at room temperature.

Classic recipe for sea buckthorn jelly with gelatin

• To thicken the delicacy, add gelatin or starch. In one liter of cold water, dilute 100 grams of gelatin. When the substance swells, the remaining liquid is drained.
• Prepare juice using a juicer from ripe sea buckthorn fruits. Bring juice to a boil. Add sugar to it. Take the amount of granulated sugar to your taste. Wait for the sugar to dissolve.
• Pour pre-diluted gelatin into the hot syrup and stir until the berry mass becomes homogeneous.
• Pour the future scalding dessert into clean molds. Remove to a cool place to cool.

A simple sea buckthorn jelly recipe

• One and a half cups of ripe sea buckthorn berries, previously peeled from the stalks, are boiled.
• Strain the cooled fruit mass and add one glass of sugar.
• Bring sweet berry mixture to a boil. Do not forget to remove the foam during the heating process so that the syrup is light. After that, add the swollen gelatin, which they managed to prepare in advance.
• If the future jelly looks cloudy, then adding egg whites mixed with cold water will help to correct the situation and make the syrup light and transparent. Only in the cooled syrup should the mixture be added, keeping in mind the proportion: two proteins per liter of liquid. The egg whites will curdle in the hot syrup.
• Next, you need to stir the solution again, heat over low heat and strain. A healthy delicacy remains to be poured into small molds and cool.

Sea buckthorn jelly with grapes recipe

• Boil 200 grams of ripe sea buckthorn berries over low heat. When a lot of juice stands out from the fruit, dissolve sugar in it, which should be added no more than three tablespoons. After the sugar has dissolved, strain the future hot jelly and add gelatin
• While the mixture has not cooled, mix everything thoroughly. Next, take three hundred ml of warm water or compote, pour into the syrup.
• Put pure berries of juicy grapes into small molds or glasses and pour them with a cooled mixture of sea buckthorn, gelatin and sugar. We send an unusual and light dessert to the refrigerator to finally solidify.

Sea buckthorn jelly with honey recipe

• Prepare juice from sea buckthorn fruits. To do this, use a juicer or blender. Mix the juice with three tablespoons of honey and stir.
• Bring the agar powder pre-soaked in water to a boil and cool.
• Peel grapefruit and orange and cut into slices. In the process of this, try to collect all the juice that stands out in a bowl.
• Pour berry juice with honey into cooled agar, add citrus slices and mix everything gently. Pour the mixture into jelly molds and set aside.
• Sprinkle with cinnamon before serving.

Tricks on how to diversify the taste of sea buckthorn jelly

It is possible to make the dessert even healthier if you add cranberries. The recipe for sea buckthorn jelly is basically the same, only instead of the right amount of sea buckthorn, take half of it and mix it with cranberries. It will not immediately be clear to taste what the delicacy is made of. But the pleasant aroma and benefits of such a dessert are guaranteed.

Instead of healing cranberries, you can use chokeberries and lingonberries.

How to decorate a dessert

If you imagine yourself as a designer and start experimenting, then sea buckthorn jelly can be turned into a luxurious treat that everyone will admire. Decorated dessert with slices of citrus fruits will remind you of the bright and sunny colors of summer. The original look of jelly will be if syrup is poured into molds in layers. Put berries and beautifully chopped fruits between the layers. It is possible to amaze with an unusual presentation if you arrange a delicacy with imagination and zest.

• If you don’t have your own berries from your summer cottage, then you should buy in the market or in the store no earlier than September. There is a strong possibility that fruits that are sold earlier have been treated with chemicals that accelerate ripening.
• Branches of sea buckthorn with berries should not arouse suspicion. Such pruning contributes to the subsequent strengthening of the shrub.
• For jelly, pure bright berries of rich orange color are suitable. It is better to choose fruits that are dense, which contain a lot of vitamins.
• Regular use of sea buckthorn dessert will relieve colds and viral diseases, strengthen immunity and restore radiance and beauty to the skin.
• By adding just a few spoons of jelly to tea, it is possible to prevent ailments associated with the gastrointestinal tract. Excellent help with anemia and problems with teeth.

To develop a strong immunity to diseases and forget about numerous medicines, use the available methods of prevention. Moreover, the taste of such drugs is pleasant with an elusive aroma of pineapple. To collect the healing berries of solar sea buckthorn, it will take a lot of time and patience. But by preparing sea buckthorn jelly, the recipe of which is simple and with a minimum set of ingredients, you can get a great vitamin delicacy that improves health. And a positive orange mood, as sung in the famous song of the Chaif ​​group, will instill confidence in one's abilities and add life optimism.

A healthy and fragrant pitted sea buckthorn jelly prepared according to this recipe will be a real reward for those who can pick it from thorny branches in winter. Eating jelly in winter can not only fill you up, but also replenish the vitamin reserve of our body that has depleted over the winter.

How to make homemade sea buckthorn jelly.

The collected bright yellow berry must be folded into a brass basin and pour water onto one finger. Boil a little and throw it into a colander.

When all the liquid drains, wipe the softened berries.

Combine the liquid with the pulp and bring the thick juice to a boil.

Pour in granulated sugar - you can take 600 - 800 g per 1 liter of juice.

Cook until the mass in the pelvis is reduced by a third. Readiness can be checked in another way: pour a little jelly on a flat saucer and wait for it to cool. If a jelly-like mass is obtained on the saucer, which does not drain when the dishes are turned over, then the product is ready.

Arrange beautiful sea buckthorn jelly in jars. Before that, it is better to calcine them in the oven or microwave. Seal hermetically.

If the jelly will be stored in the refrigerator, then it is not necessary to sterilize it. If the refrigerator is busy and he was given a place in the pantry, then each half-liter jar filled with jelly must be sterilized for 15 minutes.

There is no need to add any spices to sea buckthorn jelly - its taste and aroma are so self-sufficient that it can not be supplemented with anything.

Sea buckthorn jelly is a delicious sweet preparation that will replenish the supply of vitamins in the body in winter. You can put it in tea or spread it on a toast - in any case, absolutely everyone will like vitamins from jelly.

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 cook sea buckthorn jelly at home, talk about different ways of gelling berries, present traditional and unusual recipes for making delicious desserts for the winter, tell you how to cook jelly correctly, and how to cook a jelly product without heat treatment. .

Sea buckthorn jelly combines exquisite taste and the 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 on how to properly brew jelly. 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 an enameled 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 in 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 each interpretation reveals an unusual, attractive taste that 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.

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