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Few preparations for the winter can differ at the same time in beauty, taste, aroma, and usefulness, like sea buckthorn jelly. This berry has long been popular due to its unique properties. From this article, you can learn about a variety of ways to make an invaluable treat for the winter, which is also a delicious medicine – sea buckthorn jelly.
A few secrets of making sea buckthorn jelly at home
In autumn, when the branches of this plant are literally plastered with golden-orange fruits, the only problem when picking them is the numerous thorns and thorns that spoil the pleasure of enjoying this beautiful berry.
It can take about two hours to harvest even one kilogram of sea buckthorn fruit – especially if the fruits are not very large. But this does not stop gardeners – sea buckthorn blanks are very tasty and healthy. For the preparation of jelly, berries of any shade and size are suitable, it is only important that they are harvested in a mature state, having fully accumulated the entire unique range of useful properties. After all, sea buckthorn, according to scientists from different countries, has been recognized as one of the most healing crops in the world.
In terms of the variety of minerals and vitamins content, sea buckthorn left behind even the recognized leaders in the berry kingdom, such as raspberries, cranberries, black currants and chokeberries. You do not have to persuade either small or large representatives of your family to take tasty medicine. But only 100 g of sea buckthorn a day can get rid of many colds and infectious diseases, increase immunity and help in solving other health problems.
Before making sea buckthorn jelly according to any recipe, the plucked fruits must be thoroughly washed in cold water. It is not at all necessary to remove the small stalks on which the berries are attached, because when wiped they will still go away with the thick, and they, like all parts of the plant, contain many useful substances.
Most often, to make jelly from sea buckthorn berries, 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 manually or mechanically, but without the use of electrical vibration, which destroys many vitamins. Each recipe specifically states whether it is necessary to squeeze juice from sea buckthorn before making jelly.
Classic recipe for sea buckthorn jelly with gelatin
For many years, real housewives have been using this recipe to make bright and dense sea buckthorn jelly, which can be enjoyed in the winter. Gelatin is an animal product derived from the connective tissue of cartilage and bones. Finding it is not difficult – it is sold in any store and can bring additional benefits to those who wish 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 for them, you need to pick up 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 a slight heating. 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 with even stirring.
Then you will need to rub it through a sieve to separate all the excess: seeds, twigs, peel.
It’s easiest to do this:
- Take a large plastic colander and place it on top of another container (pot, bucket).
- Transfer a few tablespoons of the hot sea buckthorn mass into a colander and immediately grind it with a wooden mortar so that the juice with the pulp flows into the container, and all the excess remains in the colander.
- Repeat this procedure in small portions until you use all the berries.
- 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 should lie down for some time in the water to swell.
Put the sea buckthorn puree with sugar on the heat and heat until the sugar crystals are completely dissolved. Then remove the heat and add gelatin to the berry mass. Stir thoroughly and distribute hot sea buckthorn jelly with gelatin in dry sterile jars. It does not freeze 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.
Sea buckthorn jelly with gelfix
In order to create a 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 found in sea buckthorn, mainly in its peel. In addition to pectin, gelfix 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 gelfix, which will be labeled “2: 1”.
Prepare mashed potatoes from sea buckthorn in the way that is described in detail in the previous recipe. Mix gelfix 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. Boil for no more than 5-7 minutes, then pack the jelly in a glass container and roll up.
Sea buckthorn jelly with agar-agar
Agar-agar is a plant-based gelatin derived from seaweed. The drug itself is very useful because it contains magnesium, iodine, folic acid. It is also valuable for those who are on a diet, as it is able to quickly give a feeling of fullness.
In addition, unlike blanks using gelatin, agar-agar jelly does not melt if it is left at room temperature for a long time.
Ingredients and cooking technology
Prepare:
- 1 kg of sea buckthorn berries;
- 800 grams of sugar;
- 500 ml of water;
- 1 heaping tablespoon of agar agar powder
According to this recipe, you can use sea buckthorn puree prepared according to the above technology, or you can simply chop the washed and dried berries using a blender with the addition of sugar. In the second option, the usefulness of the workpiece will increase due to the seeds and peel, which contain many useful substances, but for someone it may be unpleasant to absorb sea buckthorn jelly along with the seeds, despite their healing properties.
Soak agar-agar in cold water for at least an hour. If this is not done, then you will have to boil it longer. After that, bring the solution with agar-agar to a boil with constant stirring and cook for exactly one minute. The mass with agar-agar begins to thicken well, so constant stirring during boiling is necessary.
Remove the hot mixture with agar-agar from heat, and add sea buckthorn puree with sugar to it.
After good stirring, 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 caps at normal room temperature.
A simple recipe for making sea buckthorn jelly in the oven
Recipes for making sea buckthorn jelly without the addition of gelling agents are still popular. True, usually the cooking time of berries with this method of manufacture 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 need to prepare only the berries themselves and sugar in a 1: 1 ratio by weight.
After washing and drying the sea buckthorn, spread the berries in a single 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 wipe the softened berries through a sieve in the way you already know.
Mix berry puree with sugar and leave to infuse at room temperature for about 8-10 hours until the sugar is completely dissolved.
After that, sea buckthorn jelly can be decomposed into pre-sterilized and dried jars, closed with lids and sent for storage in a cool place (cellar or pantry).
Sea buckthorn and grape jelly
Sea buckthorn goes well with many fruits and berries, but the most popular recipe is to combine it with grapes.
Ingredients and cooking technology
For the manufacture of jelly, fleshy light seedless grapes are better suited. Sea buckthorn and grapes should be cooked in equal proportions – 1 kg of each fruit, while sugar can be taken half as much – about 1 kg.
The cooking process is very simple – make puree from sea buckthorn in a way that is already well known to you or just squeeze the juice. Grind the grapes with a blender and also strain through a sieve to remove the skin and possible seeds.
Add sugar to the fruit mixture and cook for 15 to 30 minutes until the mass begins to thicken.
When ready, spread the jelly in sterile jars.
Sea buckthorn jelly recipe without heat treatment
Sea buckthorn jelly prepared according to this recipe can rightly be called “live” because it retains absolutely all the healing properties inherent in these berries.
Ingredients and cooking technology
In order for the “live” sea buckthorn blank to be well stored, it is necessary to take more sugar than in recipes that use heat treatment. Usually 100 g of sugar is taken for 150 g of berries.
It is best to grind sea buckthorn through a meat grinder and squeeze the resulting cake through a sieve or several layers of gauze.
Pour the juice with pulp with the required amount of sugar, mix thoroughly and leave for 6-8 hours in heat to dissolve the sugar. After that, the jelly can be stored in the refrigerator or other cool place.
In this case, the workpiece can be safely stored even at room temperature.
Frozen sea buckthorn jelly
Sea buckthorn is remarkably preserved frozen, and jelly from it turns out to be no less tasty and healthy than from fresh. But it doesn’t make much sense to cook it for the winter, since frozen sea buckthorn is already stored well. And it is better to prepare a delicious dessert for the coming days, but with minimal heat treatment and the preservation of all vitamins.
Ingredients and cooking technology
For the preparation of frozen sea buckthorn jelly, as a rule, gelatin is used, but you can do without it at all.
In the first case, the berries (1 kg) should be thawed and mashed using any available method, freeing them from seeds and peel. Add 600-800 g of sugar to the puree.
At the same time, dissolve 100 g of gelatin in boiling water (50 ml) and combine it with sea buckthorn puree. No additional heat treatment is needed. Arrange 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 do not want to mess with the thickener, then you have to do something a little different. Put 200-300 ml of water to warm up and pour in frozen sea buckthorn berries (1 kg). In the process of boiling, they will defrost and give additional juice. Boil for about 10-15 minutes, and then rub hot through a sieve in the way you already know.
Combine the resulting puree with sugar to taste (usually 500-800 g) and cook for another 5-10 minutes. Ready jelly can be poured into convenient containers. It will finally harden only after 8-12 hours. You can store it in any convenient place.
Conclusion
Sun buckthorn jelly is quite easy to prepare, while the delicacy has truly healing properties, a delicious taste reminiscent of pineapple, and is stored well even in an ordinary room.
