Sea buckthorn jelly for the winter: simple recipes for a delicate dessert

Sea buckthorn has many beneficial properties, and doctors recommend using it for a variety of diseases. Not many people like this berry itself, but not a single gourmet will refuse a dessert made from sea buckthorn. Many housewives prepare sea buckthorn jam for future use. But an even more delicious delicacy is considered jelly, which can also be made from sea buckthorn for the winter. This dessert can be prepared according to several recipes, each of which is good in its own way.

A few secrets for making sea buckthorn jelly at home

In the autumn, when the branches of this plant are literally covered with golden-orange fruits, the only problem in collecting them is the numerous thorns and thorns that spoil the pleasure of enjoying this beautiful berry.

It can take about two hours to collect even one kilogram of sea buckthorn fruit, especially if the fruits are not very large. But this does not stop gardeners - sea buckthorn preparations are very tasty and healthy. Berries of any shade and size are suitable for making jelly; it is only important that they are collected in a ripe state, having fully accumulated the entire unique range of beneficial properties. After all, sea buckthorn, according to scientists from different countries, has been recognized as one of the most healing crops in the world.

Attention! If sea buckthorn does not grow on your site and you buy berries at the market, then do not do this before mid-September. Since untimely ripened fruits can be obtained from bushes subject to special chemical treatment.

In terms of the diversity of minerals and vitamins, sea buckthorn has left behind even recognized leaders in the berry kingdom, such as raspberries, cranberries, black currants and chokeberries. You won’t have to persuade either the small or large members of your family to take this tasty medicine. But only 100 g of sea buckthorn per day can relieve many colds and infectious diseases, improve immunity and help solve other health problems.

Before making sea buckthorn jelly according to any recipe, the picked fruits must be thoroughly washed in cold water. It is not necessary to remove the small stalks on which the berries are attached, since when wiped they will still go away along with the grounds, and they, like all parts of the plant, contain many useful substances.

Most often, to make jelly from sea buckthorn berries, the juice is first obtained in one way or another. You can use a juicer, but to preserve the healing properties, it is better to squeeze it manually or mechanically, but without using electrical vibration, which destroys many vitamins. Each recipe specifically states whether it is necessary to squeeze the juice out of sea buckthorn before preparing the jelly.

Classic recipe for sea buckthorn jelly with gelatin

For many years, real housewives have been using this recipe to prepare bright and dense sea buckthorn jelly, which can be enjoyed in the winter. Gelatin is an animal product obtained from the connective tissue of cartilage and bones. Finding it will not be difficult - it is sold in any store and can bring additional benefits to those who want to strengthen their hair, nails and teeth.

Ingredients and cooking technology

If you have 1 kg of sunny sea buckthorn berries, then according to the recipe you need to add 1 kg of sugar and 15 g of gelatin.

At the first stage, sea buckthorn puree is prepared. To do this, the berries are poured into a saucepan with a wide neck and placed on low heat. There is no need to add water; soon the fruits will release juice on their own. Bring the berry mass to a boil and heat for another 5-10 minutes while stirring evenly.

Then you will need to rub it through a sieve to separate out all the excess: seeds, twigs, peel.

The easiest way to do this is:

1. Take a large plastic colander and place it on top of another container (pan, bucket).
2. Place a few spoons of hot sea buckthorn mass into a colander and immediately grind it with a wooden mortar, so that the juice and pulp flow into the container, and all excess remains in the colander.
3. Repeat this procedure in small portions until you have used all the berries.
4. The process seems long and tedious, but in reality it is not - the boiled berries are ground quite quickly and easily.

Gradually add the required amount of sugar to the resulting puree.

At the same time, dissolve the gelatin granules in a small amount of warm water (50–100 ml). They need to sit in water for a while to swell.

Attention! Gelatin must completely dissolve in water and swell. Otherwise, if it gets into the berry puree in the form of grains, the jelly will not be able to harden.

Place the sea buckthorn puree with sugar on a heater and heat until the sugar crystals are completely dissolved. Then remove the heat and add gelatin to the berry mass. Stir thoroughly and, while hot, distribute the sea buckthorn jelly with gelatin into dry, sterile jars. It does not harden immediately, so you have time to act slowly. It is better to store the workpiece in the refrigerator or at least in a cool place.

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

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 with zhelfix

In order to create sea buckthorn jelly with a pleasant texture and not overdo it with excessive boiling, housewives often use gelfix. This drug is based on pectin, a natural thickener found in large quantities in some berries and fruits (apples, currants, gooseberries). It is also contained in sea buckthorn, mainly in its peel. In addition to pectin, zhelfix contains citric and sorbic acid and dextrose.

Ingredients and cooking technology

For 1 kg of sea buckthorn, prepare 800 g of sugar and 40 g of gelatin, which will be marked “2:1”.

Prepare sea buckthorn puree using the method described in detail in the previous recipe. Mix Zhelfix with 400 g of sugar and combine with sea buckthorn puree. Start heating the berry puree and after boiling, gradually add the rest of the sugar according to the recipe. Cook for no more than 5-7 minutes, then pack the jelly in a glass container and roll up.

Important! You should not use sea buckthorn jelly with gelfix for filling pies. When exposed to high temperatures, it will lose its shape and flow out.

Storage rules

Storage rules vary depending on the cooking method:

1. Jelly prepared without cooking is stored in the refrigerator.
2. The product that has undergone heat treatment can be stored at a temperature not exceeding 20 o C in a dark place.

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

Cooking master class: step-by-step photo recipe on how to prepare delicious sea buckthorn jelly with gelfix for the winter.

Sea buckthorn always looks elegant: the clean, warm yellow tone of the berries pleases the eye. Sea buckthorn jelly will also look festive: after gelling, orange shades appear and the consistency becomes creamy. The dish will successfully serve as a 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.

Sea buckthorn jelly with agar-agar

Agar-agar is a plant-based gelatin analogue obtained from seaweed. The drug itself is very useful because it contains magnesium, iodine, and folic acid. It is also valuable for those who are on a diet, as it can quickly give a feeling of fullness.

In addition, unlike preparations using gelatin, jelly with agar-agar does not melt if left at room temperature for a long time.

Ingredients and cooking technology

Prepare:

• 1 kg of sea buckthorn berries;
• 800 g sugar;
• 500 ml water;
• 1 level tablespoon of agar-agar powder.

For this recipe, you can use sea buckthorn puree prepared using the above technology, or you can simply grind washed and dried berries using a blender with added sugar. In the second option, the usefulness of the preparation will increase due to the seeds and peel, which contain many useful substances, but for some it may be unpleasant to absorb sea buckthorn jelly along with the seeds, despite their healing properties.

Soak the agar-agar in cold water for at least an hour. If you do not do this, you will have to boil it longer. After this, bring the agar-agar solution to a boil with constant stirring and cook for exactly one minute. The agar-agar mass begins to thicken well, so constant stirring during boiling is necessary.

Remove the hot mixture with agar-agar from the heat and add sea buckthorn puree and sugar to it.

Advice! To mix the ingredients evenly, pour the berry mixture with sugar into the agar-agar solution, and not vice versa.

After stirring well, the fruit mixture can be boiled for a few more minutes, or you can immediately pour it into glass jars. Jelly with agar-agar hardens very quickly, so you need to act quickly without relaxing.

This sea buckthorn dessert is stored in jars with screw-on lids at normal 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 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

1. Rub the washed sea buckthorn through a sieve.
2. 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.
3. Combine two types of puree and add sugar.
4. Warm the workpiece until the granules dissolve, but do not bring to a boil.
5. Distribute into sterile jars and close with lids.
6. 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

1. Grind the berries through a meat grinder or blend with a blender.
2. Strain the puree through a cotton cloth or several layers of gauze.
3. Add sugar and cook until thick. The consistency of the workpiece should resemble jelly.
4. Place 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, 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

1. Mix the berry preparations.
2. Add sugar and boil. Boil for a few more minutes until thickened.
3. Distribute into sterile containers and roll up.
4. 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.

Print

On cold winter evenings, when the whole family gathers for dinner, wise housewives serve a unique dessert to the table. Bright orange color, pleasant aroma, excellent sweet and sour taste - this is sea buckthorn jelly. The dish contains an incredible variety of useful elements that have a beneficial effect on the human immune system. It’s no wonder why caring ladies try to prepare a sunny berry dessert before the cold weather sets in. Experience shows that the amber dish is liked not only by young fidgets, but also by adult family members. Its pleasant, refined taste and pineapple aroma bring truly heavenly pleasure.

A simple recipe for making sea buckthorn jelly in the oven

Recipes for making sea buckthorn jelly without adding gelling agents are still popular. True, usually the cooking time for berries with this method of production increases and there is a significant loss of nutrients and vitamins. To shorten the heat treatment period and simplify the process itself, you can use the oven.

Ingredients and cooking technology

To make sea buckthorn jelly according to this recipe, you will only need to prepare the berries themselves and sugar in a 1:1 ratio by weight.

After washing and drying the sea buckthorn, place the berries in one layer on a thin baking sheet and heat for 8-10 minutes at a temperature of about 150°C. Carefully pour the resulting juice into a suitable container, and rub the softened berries through a sieve using the method you already know.

Mix the berry puree with sugar and leave to steep at room temperature for about 8-10 hours until the sugar is completely dissolved.

After which the sea buckthorn jelly can be placed in pre-sterilized and dried jars, closed with lids and stored in a cool place (cellar or pantry).

With grapes

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

1. Pass the berries through a juicer.
2. Combine with sugar and cook until the consistency of jelly.
3. Place into pre-sterilized jars and seal tightly.

Sea buckthorn prepared in this way is a storehouse of vitamins and useful components.

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

Sea buckthorn and grape jelly

Sea buckthorn goes well with many fruits and berries, but the most popular recipe is combining it with grapes.

Ingredients and cooking technology

For making jelly, fleshy, light, seedless grapes are better suited. Sea buckthorn and grapes need to be prepared in equal proportions - 1 kg of both fruits, while you can take half as much sugar - about 1 kg.

The preparation process is very simple - prepare puree from sea buckthorn in a way that is already well known to you or simply squeeze out the juice. Grind the grapes using a blender and strain through a sieve to remove the skins and possible seeds.

Add sugar to the fruit mixture and cook for 15 to 30 minutes until the mixture begins to thicken.

Advice! To determine if a dish is ready, place a few drops on a plate. They should not spread, but, on the contrary, retain their shape.

When ready, place the jelly into sterile jars.

Selection and preparation of the main ingredient

Sea buckthorn jelly for the winter is prepared from fruits collected in the first half of autumn. Collecting is quite a labor-intensive task, but it is worth it. It’s 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 branches (if purchased with branches). They may choke, but this should be done carefully.
3. Fill with water so that all excess (twigs, leaves) floats up.
4. Rinse the berries and dry.

Sea buckthorn jelly recipe without heat treatment

Sea buckthorn jelly prepared according to this recipe can rightfully be called “alive” since it retains absolutely all the healing properties inherent in these berries.

Ingredients and cooking technology

In order for the “live” sea buckthorn preparation to be stored well, it is necessary to take a larger amount of sugar than in recipes that use heat treatment. Usually 150 g of sugar is taken per 100 g of berries.

It is best to grind the sea buckthorn through a meat grinder and squeeze the resulting cake through a sieve or several layers of gauze.

Add the required amount of sugar to the juice and pulp, stir thoroughly and leave in a warm place for 6-8 hours to dissolve the sugar. After which the jelly can be stored in the refrigerator or other cool place.

Advice! To increase the usefulness of the prepared dish, sea buckthorn puree is poured with honey in a 1:1 ratio.

In this case, the workpiece can be safely stored even at room temperature.

Description

Sea buckthorn jelly

- This is a delicious preparation for the winter.
From some fruits and berries, the zakatka turns out 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 with virtually no cooking; the only thing necessary is to dissolve the sugar in the juice.

Advice! We will make the sea buckthorn delicacy without seeds. In this case, you will get the desired jelly consistency. At the same time, there is no need to add gelatin, agar-agar, gelatin or pectin; the jam will thicken a little and is perfect for daily use.

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

We wish you good luck in your culinary experiments at home!

Frozen sea buckthorn jelly

Sea buckthorn is remarkably preserved when frozen, and jelly from it is no less tasty and healthy than from fresh one. But there’s not much point in preparing it for the winter, since frozen sea buckthorn is stored quite well anyway. It’s better to prepare a delicious dessert for the next few days, but with minimal heat treatment and preserving all the vitamins.

Ingredients and cooking technology

To prepare jelly from frozen sea buckthorn, gelatin is usually used, but you can do without it altogether.

In the first case, the berries (1 kg) should be thawed and pureed using any available method, freeing them from seeds and peels. Add 600-800 g of sugar to the puree.

At the same time, dissolve 50 g of gelatin in boiling water (100 ml) and combine it with sea buckthorn puree. No additional heat treatment is needed. Place it in suitable containers and send it to harden in a cold place (in winter you can use the balcony). Frozen sea buckthorn jelly with gelatin will be completely ready in 3-4 hours.

If you don't want to mess with the thickener, you'll have to do things a little differently. Let 200-300 ml of water warm up and add frozen sea buckthorn berries (1 kg). As they boil, they will defrost and release additional juice. Cook for about 10-15 minutes, and then rub while hot through a sieve in the manner already familiar to you.

Combine the resulting puree with sugar to taste (usually 500-800 g) and cook for another 5-10 minutes. The finished jelly can be poured into convenient containers. It will completely harden only after 8-12 hours. You can store it in any convenient place.

Steps

The first thing to do is to collect sea buckthorn berries. This is not difficult to do, since sea buckthorn trees can often be found even just on the street.

When picking, remember that sea buckthorn berries are very tender and burst easily, and their juice is absorbed and practically does not wash off, so take care of the appropriate clothing and gloves.

All berries collected at home must be carefully sorted; in the process, spoiled specimens, all debris, branches and leaves must be removed. Peeled berries must be poured into a large basin and filled with cold water (approximately 500 ml of water per 1 kg of peeled berries).

Place the bowl of sea buckthorn berries on the stove, bring the liquid to a boil and prepare the jelly base over low heat for the next 20 minutes.

The contents of the pan or basin are first passed in portions through a very fine sieve.

. We need to not only separate the juice from the pulp, we need to carefully rub the berries through a sieve as shown in the photo.

Next, the separated juice must be filtered again, but now through gauze folded in several layers or through a clean cotton cloth. Carefully place the fabric on top of the container, pour the juice into it and leave it like that for a while.

.

Already at the final stage, you can help the juice separate with your hands, wrapping the remaining pulp in a kind of bag and applying some effort.

As a result, we form the purest sea buckthorn juice, from which we will now continue preparing jelly for the winter.

We measure the volume of juice, pour it into an enamel pan and add the appropriate amount of sugar indicated in the ingredients. Bring the liquid in the pan to a boil, stir constantly and cook for 10 minutes over low heat, then bring to a boil again and so on until the consistency is suitable for freezing. You can check this in the following way: pour a little sea buckthorn mass into a bowl, cool it and put it in the freezer; if it hardens, then the base is ready and you can turn off the heat. It is best to remove foam from the surface of the liquid during the cooking process so that the result is a beautiful and transparent jelly.

The finished mass will change its color to a much more saturated one; you need to pour the hot liquid into pre-sterilized small glass jars, and then screw on the screw caps. After cooling, the jars must be placed in the refrigerator and the jelly must be completely frozen, where it must be stored until use. Healthy and tasty sea buckthorn jelly is ready for the winter according to a simple recipe.

.

Bon appetit!

Sea buckthorn is not the most common raw material for homemade preparations. It is better known as a medicinal plant. Indeed, the Japanese recognized this berry as the most useful of its kind. But its taste should not be underestimated either. Thanks to its sweet and sour taste and amazing aroma, it was nicknamed “Siberian pineapple”. If you want to bring something new to your winter diet, pay attention to the recipe for sea buckthorn jelly for the winter. You can spread it on toast or simply eat it with a spoon, receiving unearthly gastronomic pleasure and saturating your body with vitamins.

Medium difficulty

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.

An easy gourmet dessert recipe

To make sea buckthorn jelly, you need to pick the berries in advance, and this is not an easy task. Some gardeners trim the branches of the bush and calmly harvest the crop using small scissors or a loop. Then the berries are cleaned of leaves and debris. Carefully sort through, removing rotten and moldy fruits. After this, they need to be washed and dried on a paper napkin or cotton towel.

Place the peeled sea buckthorn in an enamel bowl and place on low heat. Heat it until the juice appears (no need to add water). Next, the amber fruits are passed through a sieve with fine holes to separate the seeds. The mass is covered with sugar and put back on the fire. Bring to a boil and immediately remove, leaving the liquid for 8 hours. During this period, it will harden and turn into excellent sea buckthorn jelly.

If the initial weight of the berries is 1 kg, it is advisable to add the same amount of sugar. The one to one proportion applies to any number of fruits.

While the dessert hardens, you can prepare the jars: wash, steam and dry. Mix the finished mixture with a wooden spatula and place in clean containers. It is recommended to cover the dishes with nylon lids or cling film. You can store sea buckthorn jelly in the cellar or in the house at a temperature of 20 degrees.

Some housewives prepare jelly in this way:

When the sweet mixture produces foam during heating, it should be skimmed off. Thanks to this, the syrup will be light in color.

Simple recipes for jelly with gelatin allow you to create real vitamin masterpieces. For example, if the dessert is slightly cloudy, you can add egg whites to it. In accordance with the recipe - 2 proteins per 1 liter of liquid. It is important to pour the mixture into the cooled jelly so that the whites do not cook. The mass is thoroughly mixed and put on low heat, and without bringing to a boil, remove. The finished dessert is poured into small containers to completely harden. It’s so easy and simple to make sea buckthorn jelly at home for lovers of the orange berry.