Useful recipes for sea buckthorn jam with and without seeds

Training

It is very useful to eat fresh berries, but for the winter they usually prepare jams, confitures, juices. Sea buckthorn jam has a lot of medicinal properties that will certainly come in handy in the cold season: it will heal blood vessels and the stomach, speed up metabolism, and save you from seasonal colds. But this amazing berry not only brings benefits, harm can be caused to those who have gallstone or peptic ulcer disease, as well as allergies to it.

You can make jam from freshly harvested, as well as frozen berries. The fruits must be carefully sorted out, freed from leaves, twigs, stalks, and all damaged specimens must be thrown away. Before cooking, the berries are washed with running water, and then slightly dried. Some housewives scatter them on a clean cloth, but the delicate berries can be damaged. It's easier to leave them in a colander for half an hour until the water drains. This is important if sea buckthorn is harvested without heat treatment.

Video "Sea buckthorn jam recipe"

This video will show you how to make delicious sea buckthorn jam.

Time-tested recipes

Some people prefer to grind or sprinkle sea buckthorn with sugar in order to preserve as many nutrients as possible, but the berries will not stand for a long time this way. Today we will focus on traditional, time-tested recipes, and then every housewife will decide for herself how to make delicious sea buckthorn jam.

If you are not afraid to experiment, then there can be a lot of options. The classic one involves only sea buckthorn and sugar, but this berry goes well with other berries or vegetables, spices change the aroma, add a piquant note.

Classical

This is the easiest way. For him, take 1 kg of prepared berries and about the same amount of sugar. The exact amount of sugar depends on the sweetness of the sea buckthorn. There are many varieties that differ in the degree of sweetness of their fruit. In addition, you need to take into account the tastes of the owners: someone loves sugary sweetness, while someone is worried about being overweight.

So, the sequence of actions is as follows:

1. Sprinkle the berries with sugar, leave for 4-6 hours to release the juice.
2. After that, the dishes are put on fire. If the juice does not come out or there is too little of it, then you can add a little water.
3. On low heat, stirring gently, the mass is brought first until the sugar is completely dissolved, then to a boil.
4. The jam should boil for no more than 10 minutes, many people prefer to limit themselves to 5 minutes, after which they are quickly laid out in sterilized jars and rolled up.
5. It is advisable to turn the cans upside down, cover them with a blanket, wait until they cool completely, and only then clean them up.

Some people prefer not to cook, but put the mass with dissolved sugar in jars and pasteurize in boiling water (25 minutes a liter jar), placing the jars in a large saucepan.

No pasteurization

1 kg of berries are chopped with a blender or passed through a meat grinder, mixed with 1 kg of sugar, left for several hours to soak. Stir the mass periodically with a wooden spoon.

After 2-3 hours, the dishes are put on fire, brought to a boil, and then boiled over low heat, stirring for 20-30 minutes.

After that, hot jam is poured into jars, rolled up. It will stand for a year without pasteurization.

With honey and nuts

It is difficult to make sea buckthorn even more useful, but it will be possible if you cook it with honey and walnuts. This dish will be incredibly healthy, tasty, invigorating, but very high in calories. When you start cooking, you need to remember that honey cannot be boiled, it is better not to heat it more than +60 ° C.

Ingredients:

• 1 kg of sea buckthorn;
• 1 glass of walnut kernels;
• 1 kg of honey.

It is better to rub the berries through a sieve (before that, slightly crush with a wooden crush), but you can simply squeeze the juice, add chopped nuts into the resulting mass (you can cut, crush, mince), boil for 10-15 minutes, then cool slightly (up to +60 ° C).

Honey is melted in a water bath or simply kneaded in a berry-nut mixture - one way or another, the combined products are put on a slow fire, simmer, without boiling for 20-30 minutes, stirring occasionally. Until the mixture thickens, which will certainly happen after cooling, it is laid out in banks.

In a multicooker

The bowl is filled with prepared berries (1 kg), sugar (1–1.2 kg), water (1/2 cup), left for 1 hour. You can add spices (cinnamon, citrus zest, nutmeg), apples, raisins, or nuts. The berry can be whole or chopped, if you rub it through a sieve, then it is quite possible to cook jam.

For cooking, turn on the "Stew" mode for 1 hour, but sometimes, nevertheless, you need to stir. An hour later, they change the mode to "Frying", wait for the foam to appear, remove it, lay out the jam in containers.

Seedless

To get rid of the seeds, the easiest way is to squeeze the juice, but it is better to rub the berries through a sieve. This can be done with fresh, slightly mashed fruit, or you can first boil them a little for softness in a little water. For 1 kg of the resulting mass, take 1-1.3 kg of sugar, mix, put on the fire, cook while stirring.

You need to cook on low heat, and make sure that it does not burn, remove the foam. The finished jam no longer forms a foam, does not spread on the saucer, it has darkened somewhat, which means it is time to fill the prepared jars with it.

The pitted sea buckthorn mass can be mixed with sugar and stored in the refrigerator without boiling. But for this you have to take twice as much sugar as sea buckthorn, combine the ingredients, let them stand, mix until completely dissolved. Storing such a mixture even in the cold will not work longer than six months.

With pumpkin

Sea buckthorn and pumpkin ripen almost simultaneously, their fruits are very useful - these are two reasons to combine them to make a delicious dessert for the winter. For him you will need:

• 1.5 kg of sea buckthorn;
• 1 kg of peeled pumpkin pulp;
• 800-900 g of sugar, zest of one orange.

Using a juicer, you need to prepare sea buckthorn juice, and cut the pumpkin pulp into small squares or petals, so that it is convenient to eat:

1. Juice is combined with sugar, put on fire, and all crystals are completely dissolved.
2. After the mixture begins to boil, add pieces of pumpkin and zest to it.
3. Cook over low heat, stirring occasionally.
4. Readiness is determined by the state of the pumpkin - the pieces should become soft, translucent, acquire the taste of sea buckthorn with a delicate citrus aroma.
5. Ready jam is preserved in the usual way.