If in the cold season you want to provide your whole family with vitamins or have on hand a natural remedy for colds - sea buckthorn jelly, cooked without boiling or thermally processed - this is exactly what you need.

A delicious dessert that is easy to prepare will be a means to maintain immunity in winter and just an excellent addition to tea. In our article, we will consider the technology of its preparation, as well as its options. You just have to choose the one you like best and get down to business.

Sea buckthorn jelly: a classic recipe

For it, you need sugar and sea buckthorn in equal proportions. Keep in mind that for making jelly, it is best for you to choose berries that are firm, but ripe - they contain the maximum amount of pectin, which will give the proper consistency to your harvest. Sort the raw materials and wash under a weak stream of water, in order to avoid the risk of damaging the delicate berries, let them dry, and then prepare the juice for sea buckthorn jelly. The recipe involves cooking it not from whole berries, but from squeezed ones. To get them, you can use a juicer or juicer. In the first case, your workpiece will be a bright and saturated color, but with a sediment. And in the second - pure, transparent orange color.

Then pour the resulting liquid into a saucepan, bring to a boil and add granulated sugar. Boil over medium heat, not forgetting to stir, and if foam forms on the surface, remove it. When the jelly becomes dark, viscous, that is, the process will come to an end, scoop up a little with a spoon and pour it onto a plate - if the droplet spreads, cook more, if not, then everything is ready. Pour it into the jars immediately, it is in the hot state, since after cooling, the mass will become very thick, and it will be difficult to transfer it to a container for storage. Roll up with iron lids or close with plastic ones, store in a cool place until winter.

Sea buckthorn jelly: instant recipe

To shorten the cooking time, you can squeeze the juice from the berries as described in the previous cooking method, and then put the liquid on the stove. As soon as it starts to boil, add 300 g of sugar per ½ liter of juice, as well as a bag of pectin. By the way, instead of ordinary sand, you can use it, but in this case you do not need to add pectin. The cooking process will be reduced literally to 10 minutes. Let the liquid boil, and then the sea buckthorn jelly (the recipe of which is so simple that even a novice housewife can master it) can be poured hot into jars and sent for storage.

And if you want to preserve the maximum amount of nutrients, just mix the juice and sugar until it is completely dissolved, and then roll it into jars. Such a blank will be a favorite treat for children and adults in cold winter. Sea buckthorn contains a huge amount of ascorbic acid, phytoncides, other vitamins and minerals, and is low in calories.

By the way, sea buckthorn juice and, accordingly, jelly are a folk remedy for getting rid of a cough, since it contains a large amount of essential oils. Now you know not only from sea buckthorn, but also the benefits of this blank. And if you have the opportunity to stock up on berries in summer or autumn, be sure to include sea buckthorn preparations in your home stock.

There are a lot of sea buckthorn jelly recipes for the winter, and the dessert is very tasty and healthy. This berry is superior to black currants, strawberries, cranberries, citrus fruits in terms of the content of vitamins and useful microelements. It contains A, B, C, E vitamins necessary for the body and strengthening the immune system. It is worth noting that it contains more ascorbic acid than lemon, which makes it an indispensable remedy for colds.

Cooking features are as follows:

1. Prepared from ripe, high-quality raw materials.
2. Provides a stage of heat treatment or without it.
3. Jelly can be made from juice with pulp. And also to separate only the liquid. To do this, after squeezing, maintain the mass: the pulp will rise upward, and the transparent liquid will be located at the bottom of the jar. Strain the juice with a thin siphon tube for further use.
4. If desired, you can use the pulp with skin and bones. The benefits of the product are increased several times.

Selection and preparation of the main ingredient

Sea buckthorn jelly for the winter is prepared from the fruits collected in the first half of autumn. Collecting is a rather laborious task, but it pays off. It is not for nothing that they call it the "royal berry":

1. The berries should be a rich orange hue.
2. Separate the fruits from the twigs (if purchased with twigs). They can choke, this should be done carefully.
3. Fill with water so that all unnecessary (twigs, leaves) float up.
4. Rinse and dry the berries.

Methods for making sea buckthorn jelly

The recipe for sea buckthorn jelly for the winter is quite simple, it involves several methods of production: with cooking, in several ways, and without it, with the addition of various ingredients.

A simple recipe for the winter

The jelly of this plant turns out to be of a pleasant amber color with a delicate texture. Sea buckthorn juice can be prepared in two ways.

Required components:

• sea ​​buckthorn - 1.1 kg;
• granulated sugar - 950 g.

Scheme of actions

1. Put the fruits in a container, crush a little and cook over low heat, stirring occasionally, wait until the liquid comes out and boils. You do not need to add water, the berry will give a lot of juice.
2. Rub the hot mass through a sieve, the skins and bones will separate.
3. Pour sugar into a hot liquid with pulp, boil, boil for about a quarter of an hour and put in sealed dry containers.

1. Prepare juice using a juicer.
2. Pour in granulated sugar, mix, boil, boil to 2/3 of the initial volume.
3. Place in a dry hermetically sealed container.

With gelatin

Making sea buckthorn jelly with gelatin will not be difficult. The main thing is to correctly observe the proportions of the ingredients.

Important! The gelatin should swell and dissolve evenly.

Necessary:

• berries - 1.1 kg;
• granulated sugar - 950 g;
• gelatin - 15 g.

Scheme of actions:

1. Soak gelatin in 120 ml of water.
2. Prepare juice, add granulated sugar, dissolve and bring to a boil.
3. Add gelatin to the sea buckthorn syrup and stir until completely dissolved.
4. Pour into dry sealed containers.

No gelatin

It is not difficult to make jelly without gelatin, the main thing is to follow the technology correctly so that it thickens and has the required consistency.

Necessary:

• berries - 1 kg;
• sugar - 900 g

Cooking procedure:

1. Prepare juice from berries.
2. Add sugar, boil, stirring occasionally.
3. Boil for a quarter of an hour. Leave on for eight hours to thicken.
4. Transfer to dry sterilized containers and close tightly.

Without cooking

Sea buckthorn jelly for the winter without cooking undoubtedly stands out from all cooking methods. This is how you can preserve the maximum of useful components.

Required components:

• granulated sugar - 650 g;
• sea ​​buckthorn - 900 g.

Cooking procedure:

1. Juice the berries with a sieve or juicer.
2. Put the juice with pulp into dry sterilized containers. You need to fill half of the container.
3. Pour in granulated sugar until the jar is full, mix, wait for dissolution.
4. Make a crust on top of the sugar, close and refrigerate.

With grapes

Required components:

• sea ​​buckthorn - 1 kg;
• grapes - 900 g;
• sugar - 950 g

Cooking procedure:

1. Pass the berries through a juicer.
2. Combine with sugar and cook until a jelly consistency.
3. Lay out in previously sterilized jars, seal tightly.

With honey

The sea buckthorn harvested in this way is a storehouse of vitamins and useful components.

Necessary:

• berries - 1 kg;
• honey - 700 ml.

Cooking procedure:

1. Prepare juice from washed and dried berries.
2. Stir with honey and put in a dry container, close tightly.

With agar agar

Agar-agar is a vegetable product obtained from seaweed, an analogue of gelatin. It contains iodine, magnesium.

Necessary:

• sea ​​buckthorn - 1.1 kg;
• sugar - 850 g;
• water - 350 ml;
• agar-agar - 8 g.

Cooking procedure:

1. Pour the agar-agar with water and let it swell for about an hour.
2. Prepare sea buckthorn juice and mix with sugar.
3. Put to cook, stirring occasionally the swollen agar-agar.
4. Pour in sea buckthorn, boil.
5. Transfer quickly to a dry container, as the jelly thickens rather quickly. Close tightly.

Frozen sea buckthorn

The advantage of this method is that the jelly is prepared before being consumed directly.

Necessary:

• berries - 500 g;
• sugar - 350 g;
• gelatin - 7 g.

Cooking procedure:

1. Defrost the berries and prepare the juice.
2. Soak gelatin in 20 ml of water. After swelling, heat until completely dissolved.
3. Mix juice with sugar.
4. Pour warm gelatin.
5. Stir, pour into molds. If you wish, you can decorate the bottom of the molds with whole sea buckthorn berries, citrus slices or other berries.

Storage rules

The storage rules are different depending on the preparation method:

1. Jelly, prepared without boiling, is stored in the refrigerator.
2. A heat-treated product may be stored at a temperature not exceeding 20 ° C in a dark place.

No matter how the jelly is prepared, on a cold winter evening, it will be a great addition to tea drinking.

Description

Sea buckthorn jelly- this is an appetizing preparation for the winter. From some fruits and berries, the seaming turns out to be thick, and from sea buckthorn juice the consistency will be average between syrup and jelly, but the taste is amazing - sweet with sourness. The jam is made practically without cooking, the only thing that is necessary is to achieve the dissolution of sugar in the juice.

Advice! We will make a sea buckthorn treat without seeds. In this case, you will get the desired jelly consistency. At the same time, you do not need to add gelatin, agar-agar, jaundice or pectin, the jam will thicken a little and is perfect for daily use.

A step-by-step recipe with a photo is below, follow it while preparing an appetizing dish to learn how to cook the delicacy correctly. Visual instructions will allow you to make delicious jam at home for the winter. A tasty treat can be stored both in the apartment, for example, in the closet, and in the basement at your discretion. Remember that the jars into which we will roll the jam must be sterilized, and the lids must be boiled, with the exception of nylon.

Good luck with your culinary experiments at home!

Ingredients

Cooking steps

First, wash the raw berries under running water; it is convenient to use a sieve for this.



Then wait for the water to drain while collecting the juicer. Pass the sea buckthorn berries through a kitchen helper so that the peel and seeds separate (they can be used to make homemade butter).



Send the juice into a deep bowl (preferably enameled), saucepan or basin.



Pour half a kilogram of sugar there.



Mix the mass and send to the stove. It is necessary to constantly stir the future jam, achieving the dissolution of granulated sugar. As soon as the syrup starts to boil, turn off the heat.



After that, pour the second part of granulated sugar into the basin and mix the mass well. The sugar will dissolve in the warm juice thanks to constant stirring.



Banks should be sterilized over steam in a convenient way.



When the jelly has cooled, place it in jars and roll up. Appetizing sea buckthorn jam, made according to a step-by-step recipe with a photo, is ready, you can try it or remove it before the cold weather to enjoy it later.



Bon Appetit!

Culinary master class: a step-by-step photo recipe on how to make delicious sea buckthorn jelly with zhelfix for the winter.

Sea buckthorn always looks elegant: the pure warm yellow tone of the berries pleases the eye. Sea buckthorn jelly will also look festive: after gelation, orange shades appear, and the consistency becomes creamy. The dish will successfully play the role of sweet berry sauce, become an exquisite dessert, and take pride of place in the tea ceremony.

Products: sea ​​buckthorn - 500 grams, water - 200 milliliters, sugar - 400 grams, lemon juice - 1 tablespoon, zhelfix - 15 grams.

Step-by-step cooking recipe

1. The soft seeds of sea buckthorn berries are considered edible, they even contain useful substances. But the most delicious sea buckthorn jam is made from mashed jellied berries. Sea buckthorn can even be overripe when the thin skin has difficulty holding the watery berry pulp. You will need some lemon juice for flavoring. The main component is zhelfix, a powder based on apple pectin. If you exclude jaundice from the recipe, you will have to double the sugar rate.

2. Sea buckthorn is washed with cold water, sorted out, throwing out the darkened and crushed fruits.

3. The berries are placed in a saucepan, poured over with water. Sugar and lemon juice are not added yet. Sea buckthorn is boiled for 5-7 minutes until the berries soften.

4. Hot sea buckthorn is rubbed through a metal sieve with medium meshes. Skins and bones do not get into the jelly.

5. Sugar is added to sea buckthorn puree. Stir.

6. If the puree has already cooled down and the sugar does not dissolve well, you can heat the sea buckthorn over the fire for a couple of minutes.

7. Zhelfix is ​​mixed into sea buckthorn puree when its temperature is at the level of 80-90 degrees. Then lemon juice is poured in. The jelly is stirred until all the grains of the gelatin are dissolved. Then the pan is put on fire.

8. The jelly is boiled for 5 minutes, then poured into a sterilized jar and rolled up with a sterile lid. This is the beauty of zhelfix: a guarantee of the safety of the workpiece with a minimum heat treatment time. The taste of the jelly is identical to the taste of fresh berries sprinkled with sugar. Without the presence of gelatin, to obtain a jelly substance, you will have to boil the puree for 30 minutes, during which time the volume of the final product will decrease and the aroma of berry freshness will disappear. Sea buckthorn jelly is stored in the same conditions as ordinary blanks: in a dark, cool and dry place.