Sea buckthorn berry has long been famous for its excellent taste and healing properties. It is not by chance that the orange plant is used as part of herbal preparations and infusions, since it has healing power. Delicacy berry is widely used in cooking in different countries. Most often, jams, juices, compotes and preserves are made from it. Blanks are especially useful in winter, when our body is deficient in vitamins.

Surely many housewives know how to cook sea buckthorn jam in several ways. Well, for those who still do not know how to do this, our recipes will come to the rescue. I would like to note that the taste of the delicacy is spicy, with a pineapple aroma and a sour aftertaste. The color palette will also please. Yes, such a blank, cooked with one’s own hand, will give odds to absolutely any jam. Let's not torment you - let's get down to the process.

Fortified winter treat

We buy ripe berries without damage or flaws (one and a half kilograms) and granulated sugar (1.5 kg).

Gently rinse the sea buckthorn so as not to wrinkle. Then pour into a colander and let the excess liquid drain. We put the fruits in a deep container and sprinkle with sugar, leave for six hours. Pour a little water (100 ml) into a cup and simmer over very low heat until the granulated sugar is completely dissolved.

Avoid holding the pot for too long as the fruit will turn into a jelly-like mixture. Our task is to get a beautiful mass with whole berries. Pour hot into sterile containers and seal with lids. We store sea buckthorn jam in the basement or refrigerator. The recipe, as you can see, is within the power of even an inexperienced housewife.

Second option

This involves boiling sugar syrup in a liter of water. The number of ingredients is the same. While the sweet sauce is on the stove, we sort out the berries and put them in a saucepan. Fill with ready-made syrup and leave for 3-4 hours. After the indicated time, drain the solution and boil. We cool it, fill in the sea buckthorn and cook over low heat for 10-15 minutes.

Do you know how to cook sea buckthorn jam without cooking? There are several variations. This will definitely require a blender or meat grinder. This method is perfect for preparing various refreshing fruit drinks, cocktails and even confectionery (as a filling).

Recipe description

Grind a kilogram of berries in a blender into a puree state. You can also use a juicer - the mass is homogeneous and without skins. Can be overtaken several times. Due to the abundant pulp, the dessert will be more mealy, with a pleasant delicate taste.

Stir in granulated sugar (800 gr.) And send it to the refrigerator, having previously decomposed it into containers (preferably glass). After about two weeks, sea buckthorn jam will acquire a jelly consistency. The beneficial properties do not evaporate in it, and such a delicacy can get rid of vitamin deficiency, strengthen the immune system and improve mood. And the oily taste will undoubtedly be to everyone's liking.

Those who have a multicooker in the house can make preparations with it. Sea buckthorn jam will amaze with its speed and simplicity.

Multicooker recipe

You need to take a kilogram of large berries and the same amount of sugar. Be sure to rinse and let the liquid drain in a colander. Pour in sugar, leave for half an hour to make the juice stand out. We transfer the fruit mixture to the bowl of the combine, set the "Stew" option and set the timer for an hour. As soon as the mass begins to thicken, mix thoroughly and remove the foam. Hot sea buckthorn jam, cooked in a slow cooker, packaged in jars and closed with nylon lids. Charge yourself with health and strength!

Delicious dessert with nuts

This dish has truly unique qualities - it is nutritious, healthy and extremely tasty. Let's supplement the sea buckthorn with two hundred grams of walnuts. In addition, you need to take a kilogram of berries, two glasses of water and sugar (1.5 kg).

We take out the nuts from the shell, peel the kernels from a thin film and grind them in a coffee grinder or in any other convenient way. From the specified volume of liquid and granulated sugar, cook a thick syrup, dip the nuts into it and cook for another 15 minutes. Then add berries, simmer for 20 minutes. Can be stored all winter in glass containers or screwed up. Now the question of how to cook sea buckthorn jam disappears by itself. Enjoy your tea!

Apple-sea buckthorn delicacy

For two kilograms of sweet and sour apples, you should take 1 kg of berries without stalks and three glasses of granulated sugar.

Now we will describe how to cook sea buckthorn jam. Grind the washed and dried sea buckthorn with a sieve, sprinkle with sugar. Now let's deal with apples: rinse, cut into two halves, remove the core and simmer in a glass of water for about 10-15 minutes, until they soften. Grind soft apples in a blender and combine with sea buckthorn puree. Warm up well (do not boil). We roll the fortified dessert into sterilized containers.

With grated hawthorn

Ingredients: half a kilogram of hawthorn, sea buckthorn (1 kg) and five hundred grams of granulated sugar.

Before cooking sea buckthorn jam, you need to blanch the hawthorn for about a few minutes, mix it in a blender or grind it in a meat grinder. After that, grind the sea buckthorn into porridge and combine both mixtures, heat up to 70 degrees. We store in banks. It is a great source of vitamin C - enjoy and recharge your batteries.

Dessert with pumpkin, sea buckthorn and orange

Ingredients:

Sea buckthorn and granulated sugar - 1 kg each;

Orange;

Three kilograms of pumpkin.

How to cook sea buckthorn jam? Write down: gently rinse the sea buckthorn berries and pass them through a juicer (who does not have, you can use a strainer). Pour sugar into the resulting juice and heat. After that, put in a cup the peeled pumpkin cut into small pieces and the grated orange zest. Cook for half an hour until the pumpkin is tender. We twist on the banks.

Beneficial features

A little higher, we talked about how to cook sea buckthorn jam, and now let's talk about how it is useful and what chemical composition the berry itself has. First, it is a unique plant enriched with minerals and vitamins. Secondly, the berry has antioxidant properties.

Biologists and scientists officially declare that orange fruits contain a huge amount of B vitamins, which are responsible for the condition of hair and the regeneration of skin cells. They help to eliminate dandruff and dry skin.

Fruits have a beneficial effect on the nervous system, they are shown for prolonged depression and fatigue. They restore carbohydrate metabolism, which allows you to quickly reduce weight, normalize plasma sugar and improve the functional activity of metabolic processes. The orange fruit is famous for its colossal content of vital vitamins A, H, PP, C.

The composition contains magnesium, iron, sodium and potassium. Without these minerals, the normal functioning of many organs is impossible. It is prescribed for excessive physical and mental stress, as well as diseases of the heart and oral cavity. Sea buckthorn has a positive effect on the retina of the eye and strengthens the body as a whole. Doctors recommend using sea buckthorn jam in the epidemic of respiratory diseases. The benefit lies in the presence of ascorbic acid. Even after heat treatment, the vitamin does not evaporate.

Who is the delicacy contraindicated for?

Despite the abundance of advantages, jam still has some disadvantages. The biggest drawback is the sugar content. People who are overweight or diabetic should use this dessert with extreme caution - in small portions and preferably after strength training. It is best to eat fresh berries without adding sweeteners. Frozen fruits can be added to tea, the benefits of the product will be much greater.

According to doctors, the berry must be excluded from their diet for persons with pathological processes of the intestines, liver, kidneys, as well as with duodenal disease and gastritis. Its use is undesirable for pancreatitis and high acidity of urine. So we found out how sea buckthorn jam is useful and to whom it is contraindicated.

Be extremely careful in your choice of food and products. Anything that is of great benefit to some, provokes serious illness in others. The suggested recipes will diversify your cookbook and add flavor to your diet. By the way, aromatic juices are obtained from orange berries; instead of sugar, you can add honey, which will give a unique flavor to the product and make the product more healthy. Create with pleasure for the benefit of yourself and your family.

Sea buckthorn is berries that are very popular with good housewives, because in addition to the fact that they have excellent taste, the fruits contain an abundance of useful substances. Most often, bright orange berries are used for conservation. It is recommended to use sea buckthorn jam in the preparation of desserts, prepare marinades for meat, even add to drinks.

Even housewives who first get acquainted with these fruits, valuable in composition, will not have any particular difficulties in making sea buckthorn jam. It is recommended to use only fresh berries in the preparation of canning, which are best picked after the first frost. Fruits from the freezer are not suitable for preparing blanks - they become too soft and lose some of their taste.

If possible, preservation at home is prepared from unripe berries. They perfectly keep their shape and remain intact even with prolonged boiling of the jam.

For lovers of preforms that resemble jam, it is better to pre-knead the sea buckthorn, only then proceed to heat treatment.

The benefits of sea buckthorn jam

The main feature of sea buckthorn fruits is their composition. It combines dozens of elements useful for the human body. In the process of cooking jam, an insignificant part of the nutrients disappears, but even the remaining ones are enough to improve health.

Regular use of sea buckthorn blanks allows:

• reduce cholesterol, improve vascular permeability, normalize blood pressure;
• improve metabolic and digestive processes;
• strengthen the immune system;
• get rid of colds and infectious diseases;
• remove inflammation in the oral cavity.

Before using jam, it is better to consult a doctor, since sea buckthorn is a strong allergen. To avoid trouble, it is better to first find out how the body will react to tasty fruits.

Sea buckthorn preparation

• do not rush to collect fruits, the greatest amount of useful elements accumulates at the beginning or even at the end of autumn;
• freezing will help reduce the acid in the berries - if you need to improve the taste of sea buckthorn, it is recommended to go to the garden after a cold snap;
• sort out and wash the berries carefully - they are easy to damage and crumple;
• remove the stalks first - they can spoil the taste of the fruit.

Sea buckthorn jam recipes

Making delicious jam is not difficult, the main thing is to strictly adhere to the specified recipe. It is better not to reduce or increase the number of components - this can reduce the taste of the workpiece.

It is also better not to experiment with the cooking duration. Prolonged cooking will certainly reduce the amount of nutrients. Undercooked jam will not please either - it can quickly deteriorate.

A simple recipe for the winter

Using a simple recipe will allow you to quickly stock up on healthy and tasty jam for the whole winter.

Preparation:

1. Rinse sea buckthorn fruits (1.5 kg), dry.
2. Cover the berries with sugar (1.6 kg).
3. Leave the fruits until the juice appears (about a day).
4. Put on the stove, turn on high heat.
5. After boiling, follow the heat treatment, do not allow boiling.
6. Continue cooking for half an hour.

Send the finished orange thick delicacy in a container, and seal it. Be sure to cool upside down. Wrapping will be useful, which will not allow preservation to cool down quickly.

Five-minute recipe

You can spend a minimum of time on preparing canned sea buckthorn. In just a few minutes, delicious aromatic jam will go to jars and on winter evenings will allow the family to sit over fragrant tea with an appetizing dessert.

Preparation:

1. Prepare the syrup (dissolve 700 g of sugar in 200 ml of water, boil and wait for the disappearance of the sweet crystals).
2. Pour the prepared fruits (1 kg) with boiling liquid.
3. Put on high heat, cook for 5 minutes, be sure to stir vigorously, avoiding burning.

Pour the boiling brew into containers that are recommended to be sterilized in advance. Seal, cool down with lids. It is not necessary to wrap up.

With apples

The combination of sea buckthorn and apples is a real classic; juice from these two components can often be found on store shelves. Jam, which the mistresses of their loved ones love to pamper, will turn out to be no less useful and tasty.

Preparation:

1. Turn sea buckthorn into mashed potatoes (1 kg), use a blender or meat grinder for this.
2. Add sugar (1.4 kg) to the berry puree, stir until the sweet crystals are completely dissolved.
3. Remove apples (1 kg) from the core, peel, cut into arbitrary particles.
4. Boil apples, adding a little water beforehand, rub through a sieve.
5. Combine the two masses, cook at low boil for a quarter of an hour.

Dispense only in small containers. After capping, it can be sent for storage - in the refrigerator or basement.

Seedless

Not many people like the presence of seeds in the jam, so it is recommended to spend a little time and prepare a delicacy that will satisfy even the most fastidious gourmet.

Preparation:

1. Pour sea buckthorn (one and a half kilograms) with water (100 ml).
2. Boil for a quarter of an hour, cool.
3. Rub the berries through a sieve - make a homogeneous puree.
4. Mix mashed potatoes with sugar (1 kg), put on the stove.
5. Cook, stirring always, for 20 minutes.
6. Transfer carefully to glass containers.

Cooling is carried out under a blanket - this will successfully replace sterilization.

Without cooking

If there is a concern that useful qualities disappear during heat treatment, you can prepare jam that does not require boiling.

Preparation:

1. Rinse and dry the fruits (1 kg).
2. Boil a thick, viscous syrup from sugar (1.5 kg) and water (1 l).
3. Pour sea buckthorn with boiling liquid, leave for a quarter of an hour.
4. Drain the syrup, boil and refill the fruit.
5. Repeat the process one more time.
6. Put the mass on fire, warm it up, pack it in containers.

In a multicooker

It will help to prepare a delicious multicooker preparation, which can be found in the kitchen of every housewife.

Preparation:

1. Combine sea buckthorn (1 kg) and sugar (850 g) in a multicooker bowl.
2. Leave for three hours, gently stir the berry mass during this time.
3. Cook the jam in the "Baking" mode for an hour and a half.

There is no need to sterilize, turn or wrap after filling. It is enough to seal it tightly and send it to a cold place for storage.

With walnut

Walnuts are a great addition to sea buckthorn. The jam turns out to be not only aromatic, but also very tasty - solid particles of nuts float in a honey delicacy.

Preparation:

1. Boil the sweet syrup of sugar (1.4 kg) and water (500 ml).
2. Grind 200 g of nut kernels with a rolling pin, send to a boiling liquid.
3. After a quarter of an hour, add sea buckthorn to the bulk (1 kg).
4. Cook, stirring the composition regularly, for half an hour after boiling.

Gently place the hot jam in a container, seal it. Cooling is carried out upside down, under a warm blanket cover.

With hawthorn

Often, sea buckthorn is combined with hawthorn, which has many positive qualities.

Preparation:

1. In a cooking container, mix sea buckthorn (700 g) and hawthorn (350 g).
2. Boil thick syrup (200 ml of water, 1 kg of sugar).
3. Pour boiling liquid into the berry mixture.
4. Cook after the mass has cooled completely.
5. Cooking duration is half an hour. Be sure to stir and remove the foam.

Arrange in jars, cork, check the tightness. To do this, turn the containers over and try to twist the lids - if they hold securely, send them to storage.

With pumpkin

Jam, which skillfully combines pumpkin and sea buckthorn, is famous for its useful qualities. You can even give a tasty treat to children, but first consult a doctor who will determine whether the berry will cause allergies.

Preparation:

1. Peel and chop pumpkin fruits (2 kg) into random pieces.
2. Combine pumpkin slices with berries (2 kg), mix.
3. Add sugar (2 kg) and water (450 ml).
4. Leave for two hours, during this time you can stir several times - this will accelerate the dissolution of the sugar crystals.
5. Put to cook, the product needs to be stirred often - the jam burns easily.
6. The duration of the heat treatment of conservation is 45 minutes.

After packing, sterilize the jam for a quarter of an hour, only then seal it. Cool only under the covers. Send it to the basement or refrigerator in a day.

With zucchini and honey

An unusual combination of zucchini and honey is a great addition to sea buckthorn jam. The jam is distinguished by its sweet taste and persistent aroma; it can be used in baked goods, but it will go with a bang even with a slice of ordinary bread. The only drawback of preservation is that it is eaten too quickly, so it is recommended to prepare several portions of the workpiece.

Preparation:

• Remove young zucchini (1 kg) from seeds, if necessary, remove the skin (if it is thin and easily pierced with a fingernail, do not peel it).
• After peeling, cut the courgettes into thin sticks or cubes.
• Combine zucchini pieces with sea buckthorn (2 kg).

• Put honey (1 kg) in a water bath, heat until it becomes liquid.
• Pour a mixture of sea buckthorn and zucchini with a hot bee product, leave for an hour at room temperature.
• Boil, stir every few minutes.
• If the composition burns, add a little water.
• Avoid strong boiling - at high temperatures, the bee product loses its useful qualities.

After filling in sterilized containers, send for cooling at room temperature.

It is difficult to surprise someone with raspberry, strawberry, apple jam. If you want to cook something really interesting, in mid-August or early September, pay attention to the small, shiny, amber sea buckthorn berries. They have a unique sweet and sour taste, and their aroma vaguely resembles pineapple. Sea buckthorn jam is a "not beaten" dessert, interesting, really tasty and very healthy. The berry is combined with a variety of ingredients, because there are many recipes for its preparation. Let's get started with a dozen of proven and most successful options.

Useful properties of sea buckthorn

Although this sunny yellow berry is not an exotic plant, for some reason it has not received widespread use in cooking due to its tart sweet-sour taste. Rather, it is a curiosity that is not often found in the markets. But the medicinal properties of these astringent fruits are very interesting.

How is sea buckthorn useful?

1. Strengthens the immune system.
2. Heals wounds, burns.
3. Pain relieves.
4. Normalizes metabolic processes.
5. Prevents the development of diseases of the digestive tract.
6. Strengthens blood vessels.
7. The seeds have a mild laxative effect on the intestines.

In addition, golden sea buckthorn berries contain B vitamins, bioflavonoids, ascorbic acid, tocopherol, which makes it an indispensable assistant for viral diseases and colds. Beautiful juicy fruits can be eaten raw, cooked into sauces for meat, mousses, added to sweets, cook jams, jellies and other dishes.

The benefits of sea buckthorn jam

Undoubtedly, fresh berries are much healthier, but even in the form of jam, sea buckthorn perfectly helps to cope with many diseases.

1. Sea buckthorn jam, especially with the addition of other berries and citruses, will help you get back on your feet faster with a cold, and if used regularly during the flu season, even prevent illness.
2. Often, grated with sugar, fruits are recommended to be consumed when undergoing radiation and chemotherapy.
3. You can relieve a sore throat with thick sea buckthorn jam with honey.
4. A few spoonfuls of this delicious treat before bed will soothe your nervous system and help you fall asleep.
5. A jar of jam that has survived until spring will be an excellent tool for the prevention of vitamin deficiency.

Do not lose sight of the good mood that appears at just one glance at the amber, sparkling in the sun, jar with fragrant sweetness.

Harm of sea buckthorn jam

This beautiful berry, consumed even in raw form, even in jam, in itself has almost no contraindications. It is worth refraining from using it only for people with such pathologies:

• pancreatitis;
• cholecystitis;
• inflammatory processes in the intestines;
• tendency to allergic reactions.

For the rest, restrictions on the use of jam are imposed by a large amount of sugar, which is important to consider for people with diabetes, children, people who are prone to overweight.

In addition, the benefits and harms of the finished product are naturally determined by other components that make up its composition.

How to make sea buckthorn jam?

1. We sort out the berries, removing the spoiled ones. We throw away the twigs, accidentally trapped leaves, bugs, spiders.
2. Wash the selected raw materials and transfer them to a sieve or colander so that the remaining liquid is glass.
3. Pour dry sunny fruits into an enamel bowl or basin and sprinkle with sugar. We leave to let the juice run for 5-6 hours, and in the meantime we go to sterilize the jars.
4. We put the candied sea buckthorn in the resulting syrup on the stove and boil over low heat until the liquid thickens. To prevent the sugar from burning, if the berries are dry, you can pour in a little water.
5. Pour the finished amber jam into clean jars, let it cool, put it in a cool dark place.

Recipe two: sea buckthorn, grated with sugar

We don't have to cook anything in this recipe. Such sea buckthorn will retain a maximum of useful properties precisely due to the absence of heat treatment. You will need to rinse the fruit thoroughly before cooking and add a little more sugar. One should not expect that the finished product will be stored until spring, but it will definitely live up to the cold season (December-January).

Take 1.5 kg of sugar per kilogram of berries. We don't need anything else.

1. We wash sea buckthorn in warm water, sort out. We drain the water several times. The less garbage and spoiled fruit remains, the longer the jam will last.
2. Dry the berries on a towel or just wait for the water to drain through the sieve.
3. In an enamel bowl, fill the sea buckthorn with sugar and grind it with a wooden pestle.
4. Put the chopped candied berries in the jars, add the syrup remaining at the bottom of the dishes and roll them up.

Likewise, you can make pitted liquid jam from sea buckthorn juice. Pass the fruits through a juicer, and boil the juice with sugar until completely dissolved and pour into jars.

Recipe three: sea buckthorn jam with apples

The jam made according to this recipe has more yield and less tart taste. Such a product will be a little thicker than the usual one, and its color is not so sunny, but for those who do not like pure sea buckthorn too much, this is a great way to make friends with it.

1. Prepare the sea buckthorn by washing, sorting, drying the juicy berries.
2. Pour the dried fruit into a sieve and wipe until smooth.
3. Cover the aromatic gruel with sugar. For a kilogram of finished mashed potatoes, it will need approximately 0.6 kg.
4. Choose sweet and sour apples for the jam. Peel them from the peel, core, finely chop and pour into an enamel bowl.
5. Add water to the apples and let them boil. Cook for up to a quarter of an hour, until they soften.
6. When the apples are boiled, rub them through a sieve, like sea buckthorn before. In 1 kg of sea buckthorn puree, you will need up to 0.4 kg of apple.
7. Combine the ingredients and heat the mixture without boiling.
8. Immediately put the sea buckthorn-apple puree in jars, seal, pasteurize in boiling water and leave to cool.

Sea buckthorn, often referred to as the “northern pineapple,” is an incredibly healthy berry. Unfortunately, it tastes sour, its fruits are small, and there are bones inside. And not many people like its sharp characteristic aroma. But this is all easy to fix if you cook jam from sea buckthorn. It tastes just extraordinary: fragrant, delicate, golden, as if it has absorbed all the energy of the summer sun!

It is simple to prepare, all sorts of additions make it varied, the taste is amazing. Treat your guests with such jam, surprise them with your culinary talent. Let them try to guess what kind of berry it was made from! But the main thing is that not only adults, but also children eat it with pleasure.

Toasts with sea buckthorn jam are a real treat and a storehouse of vitamins. It is enough to take two to three teaspoons a day of sea buckthorn in any form to avoid many health problems. Below we have presented some interesting recipes for sea buckthorn jam.

In this article, you will learn

Raw jam

Such jam is prepared without boiling. It turns out, in fact, live, a berry just like from a bush. Can be prepared with or without seeds. It tastes better with juice, but with seeds it is healthier, and this is a faster way.

For 0.8 kg of berries in both recipes

you need 1 kg of sugar.

With bones

It is very simple to prepare:

Seedless

It is better to store cold jam, regardless of the method of preparation, in the refrigerator. So it completely retains all the beneficial substances that sea buckthorn is so rich in, and is an excellent preventive measure during flu epidemics. Sea buckthorn is also used for the treatment of the gastrointestinal tract, especially for peptic ulcer disease.

Such jam is useful for people who have gastritis, vision problems, it is of great benefit for women preparing to become mothers. Sea buckthorn is famous for its anti-inflammatory properties, it is an excellent remedy for enhancing immunity and preventing atherosclerosis.

Sea buckthorn jam

Sea buckthorn contains almost a record amount of all kinds of useful substances. At high temperatures, many of them decompose, so it is highly desirable how can you smaller subject a valuable berry to heat treatment... The longer the berry is cooked, the less vitamin C, carotenoids, and tocopherones remain in it.

Therefore, in order to preserve vitamins and microelements as much as possible, it is very desirable to reduce the cooking time of the berries to the required minimum and do not boil, but only bring to a boil... This simple step-by-step recipe will help you make jam in a way that retains all the beneficial properties of sea buckthorn.

Sugar is calculated based on the amount of juice: the proportions should be 1: 1.5 (1 part juice to 1.5 sugar). Jam is made from sea buckthorn juice with pulp.

It is better to store jam in a cool dark place for no more than 8 months. Such a preparation for the winter is very well suited for preparing various drinks. One teaspoon of this jam in a glass of water or tea every morning and evening will protect you and your loved ones from many health problems.

A simple five-minute recipe

It takes longer, of course, to prepare, but it turns out tasty, transparent and thick. It got its name for the fact that it is cooked in several steps, but each time no more than 5 minutes.

Would need:

• 1 kg of berries
• 1.2 kg of sugar
• 1 glass of water.

Pour the washed berries with a glass of boiling water for 5-6 minutes. We pour into a saucepan. Add sugar to the same water and cook the syrup. Fill the berry with it and leave it to cool completely.

Drain the syrup and bring to a boil again, add the berry there and cook over low heat for about 5 minutes, removing the foam. Let it cool down again. For the third time, cook for literally a few minutes and immediately pour it into jars, best of all in small and pre-warmed ones.

We close it securely with lids and set it aside until it cools completely. It is also better to store it in the refrigerator.

Classic sea buckthorn jam recipe

According to this recipe, our grandmothers also cooked sea buckthorn in honey. This is the most delicious jam. It can be cooked without sugar, and even if honey during cooking partially loses its healing qualities, the aroma and taste of sea buckthorn with honey is something magical!

From this smell alone, the mood rises, the soul becomes light and carefree, as in childhood, and illness and fatigue go somewhere. So if possible, replace sugar with honey and enjoy the aroma of a summer afternoon on a winter evening!

We need:

1 kg of sea buckthorn and 1.2 kg of sugar or honey.

Sea buckthorn jam with walnuts

Option 1

This kind of jam tastes better from a whole berry. But if you wish, you can also cook it from pureed.

• 1.5 cups berries
• 150 g granulated sugar
• 100 g of shelled walnuts.

In this case, cook without water. Chop the nuts. My sea buckthorn, dry it and cover it with sugar. We are waiting for the berry to give juice. Cook over low heat for 15 minutes, add nuts and boil for another 10 minutes. Pour into jars, close.

Option 2

Many people like it is a large walnut, and not finely chopped. In this case, first we prepare a syrup from water and sugar, add nuts there and boil for 20-25 minutes.

For 1 kg of berries, the proportions are as follows:

• 1.5 kg of sugar
• 200 g walnuts,
• 100 ml of water.

Pour the pure sea buckthorn berry into the nut syrup, mix gently, bring to a boil and cook over low heat for another 15 minutes. We pour the finished delicacy into prepared containers, seal and store.

Tip: you get a very interesting taste if you replace walnuts with pine nuts.

Sea buckthorn with pumpkin

The combination is somewhat unexpected, but very tasty jam, freshish sweetish pumpkin and sea buckthorn with its pronounced taste and aroma are very complementary to each other. The jam turns out to be transparent, beautiful golden honey color.

For 1 kg of pumpkin we take 1 incomplete glass of sea buckthorn and 800 g of granulated sugar.

• Wash the pumpkin, clean it, take out the fibrous middle and seeds. Cut into small cubes, cover with sugar.
• We remove all the garbage and substandard berries from the sea buckthorn, wash them, dry them on a napkin and add to the pumpkin.
• All this should stand for at least 5-6 hours for the sugar to dissolve, and the berry and pumpkin to give juice.
• After that, put on fire and, stirring actively, bring to a boil, but do not boil, and then we turn down the fire to a minimum and simmer for half an hour. We seal in jars while hot. Better to store in a cool place.

There are variations on the theme of this recipe: for example, make it not just with zest, but with orange or lemon. You can add orange juice or cut it into wedges. Lovers of strong aromas can complement the aroma of pumpkin and sea buckthorn with a pinch of vanilla, cinnamon or ginger.

Apple jam with sea buckthorn

Sea buckthorn with apples go well. Apples soften the harsh taste of sea buckthorn and add special tenderness to the jam. Children love this jam.

For its preparation we take:

• 1 kg of sea buckthorn,
• 1 kg of apples
• 1.5 kg of sugar.

We sort out the sea buckthorn, wash it and pass it through a juicer, sieve or meat grinder. Combine the resulting berry puree with sugar and mix thoroughly. Peel and core the apples. Cut into pieces and pour boiling water (no more than 5-6 tablespoons). Cover and steam until soft.

Beat with a blender or rub through a sieve. We combine with sea buckthorn and put on low heat or a water bath. Bring to a boil, cook for a couple of minutes and immediately put it in pre-prepared jars. Store only in the refrigerator.

Cooking in a multicooker

Whoever has a slow cooker can make sea buckthorn jam very quickly and easily. This recipe for sea buckthorn jam and jam is suitable for both a multicooker and a bread machine.

• We put the washed and sorted sea buckthorn into the multicooker bowl. The ratio of sugar to berries is as follows: 1 part sea buckthorn to 1.5 parts sugar.
• We are waiting for 2 - 3 hours for the berry to give juice.
• We set the "Extinguishing" mode for 1 hour. We lay out the finished jam in containers, store in a cool place.

Alternatively, you can "bake" such a jam not only in a slow cooker, but also in a bread maker, if it has the "Jam" or "Jam" mode. And in fact, and in another case, we get a delicious jam with whole berries.

Original marrow and sea buckthorn jam

• 200 g sea buckthorn
• 500 kg of zucchini,
• 600 g granulated sugar
• 15 g orange peel,
• 1 pinch of cinnamon (can be substituted for ginger)

Wash the zucchini, if they have a dense skin and seeds - peel. Varieties with dense but tender pulp are suitable, yellow-fruited zucchini is ideal. Cut into cubes, cover with sugar.

Blanch the washed sorted sea buckthorn in a small amount of water and rub through a sieve or squeeze the juice using a juicer.

Then we use the cake to prepare butter or fruit drink, and pour the juice into the sugar-squash mixture. Let it stand for several hours, the sugar should dissolve during this time.

Then we either cook on low heat for 20-30 minutes, or put it all in a multicooker bowl, first set the “Fry” mode for 10 minutes, and then switch to “Stew”. We press "Start" and simmer for 15 minutes. Turn off. We repeat this 2-3 times. Finally, add the orange zest and cinnamon.

We pack even hot jam in jars, let it cool and put it in the refrigerator for storage.

Now you know how to cook sea buckthorn jam for the winter at home. In the photo you can see how beautiful it is, just amber, it turns out, it tastes like you will lick your fingers! And the medicinal properties, if everything is prepared correctly, will certainly be preserved.

Note to the hostess

What is the calorie content of this product? 100 g of the product contains an average of 164.6 kcal.

• Proteins - 0.7 g.
• Fat - 3.7 g.
• Carbohydrates - 34.4 g.

How much sea buckthorn is in a liter jar?

Often in the markets, berries are sold not by weight, but in banks. How to find out how much the purchased sea buckthorn weighs? After all, not everyone has electronic scales at home! It's simple: a 1-liter jar can hold from 600 to 700 g of berries. It depends on how tightly the jar is packed, how large the berry is (the smaller one fits into the jar more), and often sellers give an additional handful on top, as they say, "with a hike."

Do I need to wash the berry before cooking?

Yes need. Best of all - running water through a colander. After that, you can pour it on a tray covered with paper towels or a soft cotton cloth and let the berry dry, since the sea buckthorn berry is juicy and there is so much liquid in it. Then you can with peace of mind start cooking jam.

Can metal cookware be used?

Highly undesirable. Sea buckthorn contains a record amount of ascorbic acid, more than black currants and citrus fruits; upon contact with metal, it will react with metal, which can lead to undesirable results. This does not apply to specially coated metal cookware.

What to do to prevent jam from sticking to the bottom of the pot?

Often jam, and especially jam, sticks to the bottom of the container. This problem can be solved in several ways:

• Pour salt into a large flat skillet so that it covers the entire bottom with a layer of at least 1 cm. Place a container for cooking the jam on top of the salt so that it does not come into contact with the sides of the pan.
• Boil the jam in a steam bath or steam bath.
• Use a special flame divider for your gas stove.
• If you have a slow cooker, use it to make jam.

Can I make frozen sea buckthorn jam?

Yes, of course you can! Such a recipe for the winter is very convenient: the berry can be boiled at any time of the year. The fact that the berry was frozen does not in any way affect either the taste or the healing qualities of the dessert. The main thing is to defrost it first, and then you can cook it in any of the above ways.

How long does it take to cook?

Less is better. At the same time, the temperature should be minimal, the jam should not boil violently, such jam often burns, loses color, aroma and useful qualities. In addition, it turns out, as a rule, liquid and not very tasty. If the jam is cooked correctly, it will be beautiful, tasty and healthy.

How to make the jam thick?

To help the moisture evaporate faster, use wide, low containers, not pots. Add enough sugar and simmer. Paradoxically, slow cooking gives the best results.

If the jam is still watery, just add agar-agar or pectin there. There is a lot of pectin in apples, so if you grate a couple of apples, add to liquid jam and boil lightly, then it should thicken. If none of this is there, you can do it with gelatin.

Alternatively, you can drain the liquid syrup, add sugar and thickener to the remaining jam, and boil again.

If you do not want to use a thickener, then you can drain the syrup, boil it, and then pour in the berry. This can be repeated several times, taking breaks for 2–3 hours to allow the jam to cool. At the end, do not drain, but boil all the jam 1 time.

Is sea buckthorn possible for pregnant women?

During pregnancy, sea buckthorn is not only possible, but also necessary. It increases immunity, there is no harm from it, but the health benefits are undeniable. If there is any doubt or any contraindication, it is better to consult a doctor.

Can sea buckthorn jam for children?

It is not only possible, but also necessary, and from 2 years old or even earlier, if the child does not have an allergic reaction or other contraindications. First you need to give it a try, literally a drop, to see if everything is okay. If all is well, you can add a little to the diet: add to tea, porridge or fruit salads. When breastfeeding, you can give your baby a drop of jam.

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Sea buckthorn jam is the most valuable and useful preparation for the winter in terms of its biochemical composition. By the time of ripeness, berries contain the maximum amount of ascorbic acid. There is a lot of this vitamin not only in fresh berries, but also in their processed products.

Before canning, the berries are cleaned of leaves, stalks, spoiled and softened fruits are removed. Then they wash in water, let it drain, and dry the berries.

Raw jam is made from beautiful fruits without cooking, with seeds, without seeds, the cooking method is also used to prepare such a delicacy.

Raw sea buckthorn jam for the winter with seeds

In its raw form, the preparation is the most delicious and healthy. What a pleasure to have a cup of tea in the winter cold with delicious crushed berries. And immediately a mood of warmth and comfort is created in the house.

Required: for 1 kg of berries 1.3-1.5 kg of sugar

Preparation

1. Sea buckthorn berries must be cleaned of any impurity, from the stalks, washed with water and dried. Cover the pure fruits with sugar and grind with a blender.

2. It turned out to be a thick puree with seeds, in which there is a lot of sea buckthorn oil.

3. Pour the raw sea buckthorn jam into a sterile jar.

4. Pour a layer of granulated sugar into the jar on top so that mold does not form. Close immediately with a boiled lid.

5. Then we fill in the second jar.

Nice to eat!

Sea buckthorn with seedless sugar

Find out the most natural way to eat jam when there are no seeds.

You will need: for 1 kg of sea buckthorn puree - 0.8-1 kg of sugar.

Action plan

1. Wipe clean and well-washed berries through a sieve. Our task is to remove seeds, skins, separate juice and pulp.
2. If the berries are hard and poorly rubbed, then they need to blanch for 2-3 minutes in hot water.
3. Mix the resulting puree with sugar and start heating over low heat to 70 degrees C, no more. We need the sugar to dissolve.
4. Then we transfer the berry mass to clean jars and pasteurize at a temperature of 80 degrees C: half-liter - 15 minutes, liter - 20 minutes.

The result is a jelly-like jam that tastes very good.

How to cook sea buckthorn jam with seeds

Now we will prepare very tasty and healthy sea buckthorn jam. In the winter season, it is dissolved in boiled water, filtered through a sieve from seeds and drunk as a drink.

Cooking method

1. We clean the berries of debris, stalks, wash, let the water drain.

2. Pour 1.3-1.5 kg of sugar into a saucepan with berries in the amount of 1 kg. Mix berries with sugar.

If we cook the berries now, we will pour 1/4 of a glass of water. And if, you have the opportunity to wait 3 hours, then you do not need to pour water, because juice will stand out from the berries.

3. We put the pan on the fire, the berries will burst when heated, so cover them with a lid. Stir the contents in a saucepan so that the berries do not burn.

4. The jam begins to boil and a foam forms on it, which will need to be removed. In the case of adding water, cook for 30 minutes, and without adding water, cook for 20-25 minutes.

5. Time has passed and the jam is ready.

6. We spread the berry blank into different sterilized jars.

7. Close the jars with boiled lids. We put the cooled jars in on the shelf.

Delicious sea buckthorn jam with pumpkin

Learn the recipe for healthy and easy-to-make sea buckthorn jam. Pumpkin extinguishes the specific smell of sea buckthorn, this is important for those who do not like it.

Required: for 1 kg of pumpkin - 1 kg of sea buckthorn berries and 700 g of sugar

Action tactics

1. Peel the pumpkin, cut into pieces and pass through a meat grinder.

2. Put the skipped pumpkin in a saucepan, add 200 ml of water and cook over low heat, stirring occasionally. Cook until a soft puree is formed and turn off the heat.

3. Prepared sea buckthorn berries are passed through a meat grinder.

4. Put the missed berries in a saucepan with pumpkin puree. Add sugar and let stand, stirring occasionally.

5. Then we put the pan on the fire, heat it up, bring it to a boil. We boil sea buckthorn and pumpkin jam for 5-7 minutes and pour into jars.

6. Part of the workpiece can be put into a container and frozen to strengthen your immunity in winter.

Video on how to prepare sea buckthorn with honey

Check out the most useful recipe for harvesting sour sea buckthorn berries with honey.

Now autumn is already coming, everyone is picking berries, because they cannot be left on the tree until the frost is stable. Collect berries and make sea buckthorn jam in any way you want.