Sea buckthorn has always been considered a very healthy berry, so this year I decided to make jelly from it. Precisely jelly, since my godmother shared this recipe with me. Previously, I only tried it, but then I tried jelly from it and was surprised at how tasty it was. Just in the fall, my grandfather brought me a basket of sea buckthorn. He personally collected it and brought me such a gift. It was difficult to refuse a healthy and tasty gift. Moreover, grandfather tried so hard, because sea buckthorn is very difficult to collect. It has thorns and requires skill to assemble it. I myself never collected sea buckthorn from my grandfather’s village, and then I only found out that my grandfather has a special device with which he easily collects this most useful berry. Sea buckthorn has such a unique set of vitamins that you will be ensured good health throughout the winter. In addition to vitamins, sea buckthorn also helps with throat diseases, improves appetite and promotes good digestion. The main thing is not to miss the sea buckthorn harvest. You need to get there before frost, because after it gets below zero at night, the berries become watery and will be difficult to pick. Sea buckthorn will burst after frost and as soon as you catch it on a branch, it will crack. It will be difficult to pick whole berries. Be sure to prepare delicious and healthy sea buckthorn jelly for the winter without cooking using this recipe. 
- 500 grams of sea buckthorn,
- 700 grams of granulated sugar.
Recipe with photos step by step:
I sort and wash the berries. I transfer it to a sieve and let the drops of water drain completely. 
I grind sea buckthorn berries through a meat grinder. But this is only half the battle, the main task is still ahead, because such twisted sea buckthorn will not make jelly. 
I cut off a large piece of gauze fabric and fold it into two layers. I transfer the sea buckthorn mass into gauze. 
I squeeze sea buckthorn juice by hand. It doesn't make a lot of juice, but it's enough to make a jar of jelly. 
Pour the resulting juice into a clean jar. 
I pour all the sugar into the jar and get a full container. 
I stir with a spoon and the jelly is almost ready. 
I close the jar with a lid and put it in the refrigerator for storage. This jelly stores wonderfully, and after cooling it becomes thick. Bon Appetite!
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The exceptional benefits and amazing taste of orange berries are an excellent reason to make sea buckthorn jelly at home. To fill the process of preparing and eating the amber dessert with new meaning, read some interesting facts about sea buckthorn.
- Toughie. Sea buckthorn will withstand severe frosts and will not die during prolonged drought.
- Natural doping. To increase physical endurance and boost morale, Chinese athletes drank sea buckthorn drinks during the 1988 Olympics.
- Pegasus food. This is exactly what sea buckthorn was called in ancient mythology. Not only the mythical horse loved the berry, but also real horses. It was fed to sick and weakened animals so that they would become stronger and their fur 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's sea buckthorn crop is grown in the Middle Kingdom.
The benefits of sunny berries
Among the berries growing in our country, 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 sea buckthorn berries
| Substance | Content per 100 g | Share of daily value | Role in the body |
|---|---|---|---|
| Vitamin C | 200 mg | 222% | - Stimulates collagen production; - participates in the synthesis of sex hormones; - removes toxins from the body; - has a beneficial effect on the liver and pancreas; - strengthens the immune system; - improves blood quality; - accelerates the restoration of damaged tissues |
| Vitamin E | 5 mg | 33% | - Removes toxins and neutralizes free radicals; - facilitates oxygen transport; - normalizes blood pressure; - strengthens the walls of blood vessels; - prevents the formation of blood clots; - prevents the development of cataracts; - increases fertility; - takes part in collagen synthesis; - slows down the aging process |
| Vitamin A | 0.25 mg | 28% | - Supports visual acuity; - helps normalize metabolism; - slows down the aging process; - strengthens the immune system; - participates in the formation of bone tissue; - ensures normal functioning of mucous membranes; - supports reproductive function |
| Vitamin B6 | 0.8 mg | 6% | - Stimulates cell renewal; - reduces nervous tension; - normalizes hemoglobin levels; - 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 skin, hair and nails; - normalizes intestinal microflora; - stabilizes the nervous system; - dampens heart pain |
| Beta carotene | 1.5 mg | 30% | - Reduces the risk of cancer; - normalizes heart function; - reduces the level of “bad” cholesterol; - strengthens the immune system; - increases physical endurance |
| Magnesium | 30 mg | 8% | - Promotes calcium absorption; - 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 the immune system; - participates in oxygen and energy metabolism; - stimulates the synthesis of thyroid hormones; - accelerates tissue regeneration; - fights 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 heart rate; - normalizes intestinal motility; - ensures the functioning of the excretory system |
Representatives of ancient civilizations called sea buckthorn “holy berry” due to its extreme 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 preparation methods
To preserve the taste, color and texture of berry puree as much as possible, use one of the recipes for making sea buckthorn jelly without gelatin and other gelling agents. The berry, ground with sugar, will set perfectly on its own, and you will get a fragrant, viscous dessert.
Classical
Peculiarities. In the classic version, the berries are heated so that they release juice. Heat treatment takes little time, so the loss of nutrients will be minimal. The sweet berry mass will boil down slightly, allowing it to set 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.
Preparation
- Sort and wash the sea buckthorn.
- Pour the appropriate volume of water over the berries.
- Heat the workpiece for 20 minutes from the moment of boiling at low burner power.
- Strain the contents of the pan through a sieve.
- Grind the berries that remain at the bottom of the sieve thoroughly with a spoon. The cake can be squeezed through cheesecloth so that all the tastiest and healthiest parts are contained in the preparation.
- Strain the resulting juice through a clean cotton cloth or several layers of gauze.
- Add sugar in an amount corresponding to the volume of juice.
- Bring to a boil and continue cooking for ten minutes, stirring constantly.
- Distribute the hot mixture into sterile glass jars, screw on 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 useful substances than during cooking.
You will need:
- sea buckthorn;
- 1 kg of sugar for every kilogram of berries.
Preparation
- Rinse the sea buckthorn and dry.
- Place the berries in a single layer on a baking sheet and heat for seven to ten minutes at 150°C.
- Drain the resulting juice from the baking sheet, and rub the softened berries through a sieve.
- Strain the puree through several layers of gauze.
- Combine the berry mass with sugar and stir.
- Transfer to a sterile glass container, screw on the lid and place in the refrigerator.
To speed up the process of dissolving sugar, the workpiece can be slightly heated. But under no circumstances should you cook or boil.
No 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 beneficial substances inherent in sunny orange berries.
You will need:
- sea buckthorn;
- 150 g of sugar for every 100 g of berry puree.
Preparation
- Rinse the berries in cold water and dry.
- Prepare puree from the berries. This can be done using a juicer, meat grinder or sieve.
- Place the berry preparation in a sterile container and add sugar in an amount corresponding to the volume of puree.
- Stir the contents of the jar periodically until the sugar dissolves.
- Screw on the container with a metal lid and store the dessert in the refrigerator.
In ancient times, when there was no sugar yet, people poured honey over sea buckthorn to preserve it for the whole year. To prepare a natural delicacy, you can use a homogeneous puree without seeds or peels, or you can puree the whole berries in a blender.
Desserts with gelling agents
If you want the puree to set well, you will have to use gelling agents. Each of them has its own characteristics.
With yellowfix
Peculiarities. To reduce the heat treatment (boiling) time of sweet preparations and give them a pleasant viscous texture, housewives often use zhelfix. This is a gelling composition based on pectin - a plant analogue of gelatin. Also contains citric acid, dextrose and sorbic acid.
You will need:
- 800 g sugar;
- 40 g of yellowfix marked “2:1”.
Preparation
- Combine two glasses of sugar with a gelling agent and add to sea buckthorn puree.
- Heat until boiling and add the rest of the sugar.
- Continue cooking for about seven minutes until the mixture begins to thicken.
- Place in a sterile glass container and seal.
- After cooling, store in a dark place.
Jam with jellyfix 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. It's something like an extract from connective tissue. In addition to the fact that the substance ensures rapid hardening of the workpieces, it is beneficial for the body. Recipes for sea buckthorn jelly 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 sugar;
- 15 g gelatin.
Preparation
- Dissolve gelatin in a small amount of warm water.
- Combine the puree with sugar, boil and cook until the granules are completely dissolved.
- Turn off the heat, add gelatin to the berry mixture, stirring constantly.
- Distribute the mixture among the molds and place in the refrigerator to harden.
Before adding gelatin to 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 that is obtained from algae. Vegetarians especially appreciate it. 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 sugar;
- 300 ml water;
- 4 g agar-agar.
Preparation
- Blend sea buckthorn and sugar in a blender until smooth.
- Pour a glass of water (boiling water) over the puree, cover with a lid and leave for ten minutes.
- Dilute agar-agar in the remaining water (cold), and boil after two minutes.
- Pour the sea buckthorn mass into the boiling liquid, boil and simmer for a minute under the lid.
- Strain the mixture and pour into bowls or silicone molds.
- Keep in the refrigerator for a couple of hours.
The main advantage of agar over gelatin is its rapid hardening. And desserts prepared on its basis do not melt when left at room temperature for a long time.
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 will only emphasize and slightly dilute it. But that's not the main thing. And the main thing is that apples are rich in pectin, which will “make” the jelly set well.
You will need:
- 1 kg of sea buckthorn;
- 500 g apples;
- 700 g sugar.
Preparation
- Rub the washed sea buckthorn through a sieve.
- Bake the apples in the oven for a quarter of an hour or boil them in water. Also rub the softened fruits through a sieve.
- Combine two types of puree and add sugar.
- Warm the workpiece until the granules dissolve, but do not bring to a boil.
- Distribute into sterile jars and close with lids.
- After cooling, place in the refrigerator.
When collecting sea buckthorn, as well as preparing puree from it, protect your 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 to 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.
Preparation
- Grind the berries through a meat grinder or blend with a blender.
- Strain the puree through a cotton cloth or several layers of gauze.
- Add sugar and cook until thick. The consistency of the workpiece should resemble jelly.
- Place in sterile jars and seal.
- When the workpiece has cooled, move it to the refrigerator.
To understand whether the consistency of the workpiece is optimal, drop a little onto a plate. If the drop does not spread, you can transfer the jelly into jars. Otherwise, you will have to continue cooking.
With viburnum
Peculiarities. Viburnum is a powerful anti-cold remedy. But this berry is so sour that it is almost impossible to eat it in its pure form. Therefore, housewives prefer to process it into sweet preparations. Viburnum will complement sea buckthorn jelly well.
You will need:
- 1 liter of pureed sea buckthorn puree;
- half a glass of viburnum juice;
- 700 g sugar.
Preparation
- Mix the berry preparations.
- Add sugar and boil. Boil for a few more minutes until thickened.
- Distribute into sterile containers and roll up.
- Keep refrigerated.
If you want to add tartness to your sea buckthorn dessert, replace the viburnum with cherries. You can use not only juice, but also pieces of berries.
If you decide to implement the sea buckthorn jelly recipe, act immediately after harvesting. Berries picked from the branches immediately begin to produce the plant hormone ethylene, which leads to overripening and spoilage of the product. Ideally, amber berries should be processed within one to two hours after picking. Otherwise, they will lose some of their beneficial properties, and their taste will deteriorate.
If during the cold season you want to provide your entire family with vitamins or have a natural remedy for colds on hand - sea buckthorn jelly, prepared without cooking or heat-treated, this is exactly what you need.
A delicious dessert that is easy to prepare will be a means of maintaining immunity in winter and is simply an excellent addition to tea. In our article we will look at the technology of its preparation, as well as its options. All you have to do is choose the one you like best and get down to business.
Sea buckthorn jelly: classic recipe
For it you will need sugar and sea buckthorn in equal proportions. Keep in mind that to make jelly, it is best for you to choose hard but ripe berries - they contain the maximum amount of pectin, which will give the proper consistency to your preparation. Sort the raw materials and wash them under a gentle stream of water 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 bright and rich in color, but with sediment. And in the second - clean, transparent orange.
Then pour the resulting liquid into a saucepan, bring to a boil and add granulated sugar. Boil over medium heat, remembering to stir, and if foam forms on the surface, remove it. When the jelly becomes dark and viscous, that is, the process is coming to an end, scoop a little with a spoon and pour it onto a plate - if a drop spreads, cook more, if not, then everything is ready. Immediately pour into jars, precisely while hot, since once it cools, the mass will become very thick, and it will be difficult to transfer it to a storage container. Roll up with iron lids or cover with plastic, store in a cool room until winter.
Sea buckthorn jelly: quick recipe
To reduce cooking time, you can squeeze the juice from the berries as indicated in the previous cooking method, and then put the liquid on the stove. As soon as it starts to boil, add sugar at the rate of 300 g per ½ liter of juice, as well as a bag of pectin. By the way, you can use regular sand instead, but in this case you don’t need to add pectin. The cooking process will be reduced to literally 10 minutes. Let the liquid boil, and then sea buckthorn jelly (the recipe for which is so simple that even a novice housewife can master it) can be poured hot into jars and stored.
And if you want to preserve the maximum amount of nutrients, simply mix the juice and sugar until it is completely dissolved, and then roll it into jars. This preparation will be a favorite delicacy for children and adults in the cold winter. Sea buckthorn contains a huge amount of ascorbic acid, phytoncides, other vitamins and microelements, and is low in calories.
By the way, sea buckthorn juice and, accordingly, jelly are a folk remedy for getting rid of coughs, since they contain a large amount of essential oils. Now you know not only about sea buckthorn, but also the benefits of this preparation. And if you have the opportunity to stock up on berries in the summer or autumn, be sure to include sea buckthorn preparations in your home supply.
Making delicious sea buckthorn jelly is not at all difficult; it is not only beautiful, filled with sunshine, but also very healthy, supports the immune system, strengthens the heart and blood vessels. Even the ancient Egyptians cooked this berry with honey, considering it a delicious delicacy. Now there are many recipes from which you can choose the best one.
How to make sea buckthorn jelly?
Healthy sea buckthorn jelly is prepared in 2 ways - by squeezing out pure juice or pouring it with pulp and skins. Both options turn out to be very tasty; you can do without thickeners, since this berry is very rich in pectin. Only ripe ones are selected; it is recommended to process them with a mechanical juicer; an electric juicer at high speeds will destroy valuable vitamin C.
Tips on how to make successful sea buckthorn jelly:
- The foam that appears during heating must be skimmed off, then the syrup will be light.
- A treat with pulp is healthier than pure juice.
- You need to warm up the berries in 1.5-2 kg portions so that the mass and juice do not cool down.
- Stir the mixture with a wooden spoon.
- To better dissolve the sugar, otherwise the jelly will not harden, it is added to the boiled mixture.
- If the puree has cooled down too much when rubbing through a sieve, it needs to be warmed up before adding sugar or honey.
Sea buckthorn jelly - recipe with gelatin
The simplest recipe for thick sea buckthorn jelly is with gelatin; it is added if you want to get a treat with a very dense consistency. The berries have one drawback - they are very difficult to pick because of the thorns on the tree, but there is a way out. Experienced gardeners cut branches and pick them, this does not affect the new harvest. The sea buckthorn also needs to be washed and dried; wet sea buckthorn is not suitable for jelly, since excess water can cause the mixture to not harden.
Ingredients:
- sea buckthorn – 1 kg;
- sugar – 900 g;
- gelatin – 15 g;
- water – 100 ml.
Preparation
- Pour gelatin with water, wash the berries, rub through a sieve.
- Cover the pulp with sugar and boil.
- Add gelatin and mix.
- Pour into molds, cool, and refrigerate.
Sea buckthorn jelly with agar-agar
Most housewives choose agar-agar as a thickener; it is much healthier than gelatin, since it is made from algae. It also has no taste or smell, so it does not interrupt the taste of the berries. Sea buckthorn jelly on agar is not only tasty, but also very filling; its additional benefit is that it protects the body from heavy metal salts.
Ingredients:
- sea buckthorn – 1 kg;
- sugar – 850 g;
- water – 350 ml;
- agar-agar – 8 g.
Preparation
- Pour the thickener with water for 1 hour.
- Grate the berries, mix the pulp with sugar.
- Heat agar-agar, add sea buckthorn, boil.
- Distribute thick sea buckthorn jelly into molds, cool, and refrigerate.
Sea buckthorn jelly with pectin
These berries are very valuable for their carotenoids, which improve vision; sea buckthorn also relieves fatigue and improves blood clotting. Sea buckthorn jelly is thick and rich – recipe with pectin. It gives less thickness than agar-agar and gelatin, but helps the dessert retain its shape if the mixture turns out to be runny. This happens when the berries are watery or too much water is added.
Ingredients:
- sea buckthorn – 1 kg;
- sugar – 600 g;
- pectin – 10 g.
Preparation
- Wash the berries, heat them until they release juice.
- Mash through a sieve and return the pulp to the bowl.
- Mix with sugar, boil, cook for 5 minutes.
- Dilute pectin, season, simmer for another 5 minutes.
- Pour into molds, cool, cool.
Sea buckthorn jelly with zhelfix for the winter
They also prepare jelly from sea buckthorn with gelfix; this thickener is based on the same pectin. The thick treat can be used as a sweet berry sauce or served as a separate dish. Lemon juice will add a pleasant aroma; the entire consistency should be creamy. If you cook without gelfix, then double the amount of sugar.
Ingredients:
- sea buckthorn – 500g;
- water – 200 ml;
- sugar – 400 g;
- lemon juice – 1 tbsp. spoon;
- zhelfix – 15 g.
Preparation
- Wash the berries, add water, boil for 5-7 minutes.
- Rub through a sieve, add sugar.
- Heat the mixture to 80°C, add gelfix and lemon juice.
- Boil sea buckthorn jelly for 5 minutes, distribute into molds.
Sea buckthorn juice jelly - recipe
Jelly made from sea buckthorn juice is considered more tasty, but it is worth considering that berries with skins and pulp are much healthier. They need to be cooked immediately after they have been collected, then the characteristic taste is preserved more. The mass that remains after squeezing the juice can be used for compote and jelly or filling for baked goods.
Ingredients:
- sea buckthorn – 1 kg;
- sugar – 1 kg.
Preparation
- Heat the berries for 15 minutes to release juice.
- Rub through a sieve, squeeze out the pulp.
- Boil the juice and mix with sugar.
- Boil for 15 minutes, skimming off the foam.
- Pour into a bowl, cool, and refrigerate.
Sea buckthorn jelly without sugar
A more useful sea buckthorn jelly is a recipe with honey; it is used as a medicine for colds and to maintain immunity. The berries can be placed with pulp or squeezed out pure juice. Small stalks may not be removed; when rubbed, they will still turn into pulp. Experienced housewives advise putting skins into the mixture, since they contain the most pectin, and the mixture does not set well without them.
Ingredients:
- sea buckthorn – 2 tbsp.;
- honey - 6 tbsp. spoons
Preparation
- Grind the berries and squeeze out the juice.
- Add instant gelatin.
- Pour into containers, cool, cool.
Sea buckthorn jelly from frozen berries
Many housewives prefer to make seedless sea buckthorn jelly, since choosing them takes a long time. Therefore, it is easier to use squeezed juice, perhaps with a selected amount of pulp. If the mixture does not harden well, the cause may be insufficient kneading of the sugar; when it does not dissolve well, it precipitates and crystallizes. Frozen berries are also added to the dessert, but they must first be thawed on the bottom shelf of the refrigerator.
Ingredients:
- sea buckthorn – 100 g;
- lemon – 1 pc.;
- sugar – 3 tbsp. spoons;
- gelatin – 15 g;
- water – 500 ml.
Preparation
- Defrost the berries, warm them up, and wipe them.
- Squeeze out the juice, mix with water, and boil.
- Boil for 5 minutes, dissolve sugar, remove foam.
- Dilute gelatin with water and pour into the mixture.
- Stir, pour into molds, cool.
Sea buckthorn jelly with orange
Homemade sea buckthorn jelly with orange has a spicy note. The mixture can be made semi-liquid; slightly unripe berries are suitable for it. The dessert will be tastier if you cook it with fruit sugar. The easiest and fastest option is “five minutes”; citrus fruits can be chopped or juiced.
Ingredients:
- sea buckthorn – 1 kg;
- sugar – 3 tbsp;
- water – 500 ml;
- zhelfix – 10 g.
- orange – 1 pc.
Preparation
- Pour water over the berries and boil for 5 minutes.
- Cool, puree, mix with orange juice.
- Add gelfix, sugar and simmer over low heat for 5 minutes.
- Distribute orange and sea buckthorn jelly among bowls and cool.
Sea buckthorn and apple jelly
A dense mixture without thickeners will be obtained if you add apples to it. These fruits contain a lot of pectin, and when combined with berries they will give the desired consistency. Preparing sea buckthorn jelly with the flavor of apples will not take much time; you need to select sweet or sour-sweet fruits, preferably winter varieties, so as not to interrupt the taste of the main ingredient.
Ingredients:
- sea buckthorn – 1 kg;
- apples – 2 kg;
- sugar – 1 kg.
Preparation
- Warm the berries, crush them, squeeze out the juice.
- Peel and grate apples.
- Mix the preparations with sugar.
- Heat until sugar dissolves.
- Divide the sea buckthorn into the molds and cool.
Sea buckthorn jelly for the winter - a simple recipe
It is very convenient to prepare sea buckthorn jelly for the winter; in cold weather it will not only become sunny, but will also support the immune system. It is important that the mixture gels well, so you should not put watery berries or place the finished treat in wet jars. If the jelly turns out to be too liquid, it is recommended to boil it for up to 10 minutes. to evaporate excess moisture.
Ingredients:
- sea buckthorn – 3 tbsp.;
- sugar – 2 tbsp;
- gelatin – 20 g;
- egg whites – 2 pcs.;
- water – 2 tbsp.
Preparation
- Pour gelatin with water to swell.
- Warm the berries, boil for 5 minutes.
- Rub, mix with sugar.
- Boil, skim off the foam, add gelatin.
- Dissolve the whites in water and pour into the mixture.
- Distribute into jars and seal.
Sea buckthorn jelly without cooking
There is also a recipe, this dessert has a shorter shelf life than a boiled one, but it tastes better and the berries retain more nutrients. This jelly is also called raw or amber - for its beautiful, bright color. It is recommended to add sugar to the hot mixture, then it will dissolve better.
Ingredients:
- sea buckthorn – 1 kg;
- sugar – 1 kg.
Preparation
- Grind the berries, rub, squeeze through cheesecloth.
- Mix with sugar and leave for 2-3 hours.
- Mix thoroughly, distribute raw sea buckthorn jelly into a container and seal.
How to store sea buckthorn jelly?
Valuable sea buckthorn requires proper storage. At 5-10°C, the blanks can stand from six months to a year, the best option is a cellar. The mixture, made without cooking, is kept in the refrigerator for up to 3 months. In recipes for rolling, sea buckthorn puree or juice is not heated with sugar; the latter can be dissolved in hot water and then poured into jelly. Then the mixture will harden more strongly.
How can you extend the shelf life:
- When the workpiece has cooled, make a “cap” of sugar; it will create a crust that will not allow oxygen to pass through.
- Cut a circle out of parchment paper, soak it in vodka and cover with jelly, then roll it up.
Step 1: decide which option we will make jelly.
The recipe for sea buckthorn jelly can be prepared in several ways. First, you should select all the ripe berries, and then, in order to later make jelly from them, you will need to squeeze the juice out of them. It is best to squeeze juice using a mechanical juicer rather than an electric one. This is due to the fact that at fairly high speeds there is a very intense destruction of the vitamin C contained in sea buckthorn. Then, when squeezing, we get “juice”, which after some time is divided into two fractions: pasty with oil at the top and transparent, golden at the bottom. By using a rubber siphon tube to isolate only the lower part from the upper part, we end up with - natural juice sea buckthorn.Step 2: option 1 of preparing sea buckthorn jelly.
Let's take it 1 liter natural sea buckthorn juice and add to it 1 kg granulated sugar, as well as 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 it in the pan 1/3
from the entire initial 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 until 90 degrees: jar capacity 0.5 liters - 8 minutes, 1 liter - 15 minutes.
Step 3: option 2 of preparing sea buckthorn jelly.
Take a two-liter saucepan and pour it in 1 liter sea buckthorn juice and add to it 600 grams granulated sugar. Then put the pan on a very low heat and boil the mixture somewhere 10 - 15 minutes. Remove the finished boiled jelly from the heat, then cool it slightly to room temperature and pour it either into small molds or into small glass containers. This jelly should be stored in a cool place. Step 4: option 3 of preparing sea buckthorn jelly.
We take the freshly squeezed sea buckthorn juice that we have already received, pour it into a small enameled bowl and add granulated sugar to it (on 1 liter account for juice 2 kilograms granulated sugar), mix everything thoroughly and pour into any glass container. Step 5: option 4 of preparing sea buckthorn jelly.
Freshly harvested sea buckthorn, after careful sorting and meticulous washing under running water, is rubbed in a mortar using a wooden mallet and added to the already obtained 1 kilogram add this mass 1.5 kilograms granulated sugar, then mix everything thoroughly with a wooden spoon and use it to transfer this mass into a previously prepared glass container. Step 6: option 5 of preparing sea buckthorn jelly.
We take freshly squeezed 1 liter sea buckthorn juice, pour it into an enamel 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 up 3/4
total volume in the container. Then carefully seal the container and store this sea buckthorn jelly in a cool, dark place. Step 7: serve sea buckthorn jelly.
It is unlikely that you will find any other berries that contain as many vitamins as sea buckthorn berries. That is why we will need them in the winter, so that our own 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 baked goods or simply savored with a cup of your favorite tea. Bon appetit! After the jelly has hardened in the molds, they should be briefly immersed in hot water in order to easily place the jelly on a serving dish.
If you add a little sea buckthorn jelly to your tea, 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 consuming sea buckthorn jelly, you will help your body preserve not only your health, but youth and beauty, and will also help your body fight many diseases.
