Sea buckthorn jam: recipes, useful properties

Sea buckthorn jam is just one of the ways to process an amazing berry, but far from the only one. From the fruits of sea buckthorn, an excellent compote is obtained, from which you can cook jam or confiture. Finally, the berries can simply be frozen. All of these methods are discussed in this article.

Useful properties of sea buckthorn jam

Sea buckthorn is perhaps the most underrated berry. Most gardeners, especially in Central Our Country, perceive this crop exclusively as a raw material for the production of sea buckthorn oil, therefore they do not even consider planting it on their site. Partly this is the desire for a more rational use of space in the garden.

Indeed, sea buckthorn is a rather peculiar plant. To obtain a crop, trees of different sexes are needed, nothing can be planted in the root zone, etc. Therefore, many simply plant self-fertile horticultural crops so as not to have problems with the harvest. Meanwhile, the benefits of sea buckthorn berries are incommensurably greater than those of apples or plums. Its fruits contain:

• provitamin A (carotene);
• vitamins B1, B2 and B9;
• vitamins C, E and P;
• groups of vitamins K and P (phylloquinones and unsaturated fatty acids).

In addition to vitamins, sea buckthorn contains more than 15 different trace elements: zinc, magnesium, boron, aluminum, titanium, etc. All this makes the fruits of the shrub a real medicine. It has been proven that sea buckthorn helps with various diseases of the gastrointestinal tract, it has bactericidal and analgesic properties. Its use slows down the development and reduces the risk of tumors, including malignant ones.

In addition, sea buckthorn is a wonderful restorative agent that enhances the body’s immunity and contributes to its speedy recovery after illness.

Sea buckthorn jam calories

The calorie content of sea buckthorn itself is only 82 kcal per 100 g. Naturally, the sugar contained in the jam significantly increases this figure. However, the increase in calories is low. 100 g of sea buckthorn jam contains about 165 kcal.

The benefits of sea buckthorn jam for colds

With a cold, the most useful will be “live” jam, not subjected to heat treatment. In this case, it will retain all the vitamins and organic compounds that help overcome respiratory viral infections. First of all, it is vitamin C, and sea buckthorn fruits can contain up to 316 mg of it. During cooking, part of it is destroyed, but even at a lower concentration, sea buckthorn jam will still remain a very effective remedy against SARS.

 Rules for taking sea buckthorn jam for gastritis

Sea buckthorn has a beneficial effect on the walls of the stomach, contributing to the regeneration of its mucous membrane, which is especially important in the treatment of the consequences of gastritis. However, it should be remembered that this valuable remedy also has contraindications. They can become:

• pancreatitis;
• idiosyncrasy;
• inflammatory processes in the gallbladder.

With gastritis in the acute phase, the use of sea buckthorn in any form should also be excluded. And the general rule: if the dose is not observed, any medicine will become poison. Therefore, even a healthy person should not abuse sea buckthorn jam.

How sea buckthorn jam helps with pressure

Sea buckthorn does not affect blood pressure, but it helps to reduce its fluctuations. In addition, the substances contained in the berries increase the elasticity of the walls of blood vessels, and this reduces the risk of strokes and heart attacks.

How to cook sea buckthorn jam correctly

For jam, berries are selected without damage and rot. In this simple way, you can significantly increase the shelf life of the finished product. Fruits need to be cleaned of twigs and leaves. Berries are usually washed under the shower in a colander, mixing them with your hand.

For cooking, wide dishes made of copper, brass or stainless steel are best suited. Enameled basins can also be used, however, the enamel on the surface gradually cracks from constant heating and cooling, and the jam in them begins to burn.

Traditional recipe for sea buckthorn jam

It will take 0,9 kg of sea buckthorn berries and 1,2 kg of sugar.

1. Rinse the berries, leave for a while in a colander so that the water is glass and the berries dry.
2. Then pour them together with sand into a cooking container, mix and leave for 5-6 hours.
3. Then put on the stove and cook over low heat, stirring, until thickened.

Completely prepared jam becomes transparent, and its drop does not spread on a plate. After that, the finished product is poured into small jars, having previously sterilized them in the oven or steamed, and cleaned under a warm cover to cool.

Sea buckthorn jam “Five minutes” for the winter

For this jam recipe you will need:

• cling film – 0,95 kg;
• sugar – 1,15 kg;
• water – 0,25–0,28 liters.

Procedure:

1. Boil water in a cooking pot.
2. Pour berries into it, cook for 5 minutes.
3. Throw the berries in a colander, drain the water into a separate container, strain.
4. Then heat it again to a boil, add sugar.
5. Stir to dissolve it.
6. Add steamed berries.
7. Boil, periodically skimming off the foam, 10 minutes.

The jam is ready, you can pour it into small jars for storage.

How to cook sea buckthorn jam with seeds

For such a jam, sugar and sea buckthorn berries are required in a 1: 1 ratio. After pre-washing and drying the berries, they are covered with sugar and left for a day. Then they are transferred to a cooking container, heated to a boil and slowly boiled until a drop of jam stops spreading on a plate.

Seedless sea buckthorn jam

For jam according to this recipe, you need to squeeze the juice from 2 kg of berries. This will require a juicer. After that, the amount of juice is measured, sugar is added to it in the proportion of 150 g per 100 ml. All this is put on fire and boiled for several minutes, until the sugar is completely dissolved.

The finished jam is poured into jars, and after natural cooling it is removed in the cold.

Making sea buckthorn jam without cooking

The only preservative in this recipe is sugar, so the more you add, the longer the jam will be stored. In the usual recipe, you can take 0,8 kg of berries for 1 kg of sugar. The berries are crushed with a pusher or blender, covered with sugar. In this form, you can leave the berries overnight. Then knead everything again, mix and arrange in clean jars.

Frozen sea buckthorn jam recipe

Frozen sea buckthorn retains all the beneficial properties of ripe fresh berries. Many people specifically use freezing in order not to subject the fruits to heat treatment and keep them as long as possible. As needed, the berries can be thawed in the right amount and prepared from them as “live” (without heat treatment) and regular jam.

1. For a simple jam of frozen berries, 1,2 kg will be required. You will also need to take 1 kg of sugar. Sea buckthorn is covered with sugar for 5-6 hours, and then heated over low heat, gradually boiling down to a transparent state.
2. From frozen sea buckthorn, you can also cook five-minute jam. 0,7 kg of sugar should be added to 0,5 liters of clean water and boiled under the lid for about an hour. During this time, you need to defrost 1 kg of berries, leaving them to thaw in a colander. After the syrup begins to caramelize, pour the thawed berries into it, boil them for 5 minutes, and then pack them in clean jars.

Healthy sea buckthorn jam with honey and nuts

Most often, walnuts are used for this recipe. The number of them can be taken differently, it depends on taste. But the number of main components should be as follows:

• cling film – 1 kg;
• honey – 1,5 kg.

Peeled nuts should be crushed to crumbs. To do this, you can use, for example, a coffee grinder. Place a pot of honey on the fire and bring it to a boil. Add nuts. Cook, stirring, 5-10 minutes. Then add sea buckthorn and cook for another 15-20 minutes. The jam is ready.

A simple recipe for sea buckthorn jam with ginger

For 1 kg of sugar – 0,75 kg of sea buckthorn berries. You will also need ginger powder (1 teaspoon) or the fresh root itself, which must be grated on a fine grater (2,5 tablespoons).

Cooking should begin with the preparation of syrup. Pour water into a saucepan, add sugar and ginger. Boil for 7-10 minutes. After that, you can fall asleep in the syrup berries. They need to be boiled for 15-20 minutes, and then removed and cooled for 2-3 hours. Then heat again to a boil and boil for about an hour. When ready, the jam is poured into small jars and put away for storage.

Recipe for sea buckthorn jam with honey and cinnamon

There are two main ingredients in this recipe, honey and sea buckthorn berries. They need the same amount. Cinnamon and cloves are added to taste.

Honey should be gently melted over low heat. It is not necessary to bring to a boil. Then add berries, and a couple of minutes before removing from heat – spices. The whole process can take 7-10 minutes, after which the jam can be poured into small containers.

Sea buckthorn mashed with sugar

Pour berries (1 kg) with boiling water and rub through a strainer. Add sugar (0,8 kg), mix and let stand for several hours. After that, the mass can be packaged in small containers and put away for storage in the refrigerator.

Assorted fruits and berries, or with what you can combine sea buckthorn

Most varieties of sea buckthorn have a sweet and sour taste. It goes well with many fruits, berries and even vegetables, giving the jam a slight sourness and piquancy.

Pumpkin and sea buckthorn jam

Ripe pumpkin should be peeled and cut into small pieces. Squeeze juice from sea buckthorn berries. Both juice and sugar will need the same amount as pumpkins (the proportions of the ingredients are 1:1:1). Place the pumpkin cubes in a saucepan, pour over the sea buckthorn juice and sprinkle with sugar. Put on fire.

Cook until tender over low heat. To give a citrus flavor, a few minutes before removing the jam from the heat, you can add lemon or orange zest to it.

How to cook sea buckthorn jam with apples

It will take 1 kg of apples and sea buckthorn, as well as 3 cups of granulated sugar.

1. Rub the sea buckthorn through a sieve, cover with sand.
2. Peel the apples, cut the core and cut into small cubes. Pour a glass of water and boil for 15-20 minutes until softened. Then also pass through a sieve.
3. Mix both purees, put on the stove and heat to 70-75 degrees. This will prevent the vitamins from being destroyed.
4. After that, the finished jam can be laid out in a small container and put away for storage.

Sea buckthorn jam with currant

It is more correct to call it not jam, but jelly. They take sea buckthorn and red currant berries for him (the same amount). Berries fall asleep in a pan and put on a slow fire so that they give juice. Do not bring to a boil. Then you need to squeeze the juice through gauze or nylon.

For a liter of juice you need to take a pound of sugar. The juice is heated on the stove, gradually adding sugar and stirring. After complete dissolution, hot juice is poured into small containers. After cooling, it must be removed in the refrigerator.

Recipe for sea buckthorn and zucchini jam

Adding zucchini only increases the overall volume of the jam, almost without affecting its taste. For 2 kg of zucchini, you need the same amount of sea buckthorn berries and 1.5 kg of honey. The berries need to be ground, and the zucchini should be peeled and cut into small cubes. Put all the ingredients in a bowl for cooking and put on fire.

This jam is cooked in three doses. The first time the contents are heated to a boil and boiled for 5 minutes, after which it cools for 2-3 hours. Then the cycle is repeated twice more, but the third time the jam is boiled for 10 minutes, after which it can be packaged in jars.

Sea buckthorn and orange jam

You will need sugar and sea buckthorn – 0,3 kg each, as well as one medium-sized orange. Sea buckthorn is placed in a container for cooking, covered with sugar and put on fire. After boiling, it is removed from the fire. Orange juice is squeezed into a container with berries. The pan is again put on fire and boiled for 15-20 minutes. The jam is ready.

Hawthorn and sea buckthorn: a recipe for jam for the winter

A kilogram of sea buckthorn berries will require half a kilogram of hawthorn and one and a half kilograms of sugar. Berries need to be crushed into puree with a blender and add sugar to them. Put on fire and warm, without bringing to a boil, 10 minutes. Then put the jam in jars, sterilize them for half an hour in a water bath and roll up the lids.

How to cook sea buckthorn jam in a slow cooker

There are quite a few recipes for making sea buckthorn in a slow cooker. Here is the simplest one:

1. Take 1 kg of berries and 0,25 kg of sugar.
2. Pour layers into the multicooker bowl, leave overnight.
3. In the morning, put the bowl in the slow cooker, turn on the “quenching” mode and set the timer for 1 hour.
4. Open the multicooker, mix the contents.
5. Turn on the “hot” mode. Without closing the lid, periodically stir the boiling jam and remove the foam.
6. After boiling the jam, turn on the “quenching” mode again and boil the jam for another 5 minutes.
7. Pack hot in small clean jars.

Secrets of making sea buckthorn jam in a bread machine

In modern bread machines there is a special function – “jam”, so the preparation of this product is not difficult. The simplest jam is made from a kilogram of berries and sugar, a glass of water and half a lemon. Dissolve sugar in water and squeeze half a lemon into it.

Pour the berries into the bowl of the bread machine and pour the syrup over them. Then it remains only to turn on the “jam” function and wait for the end of the cycle. The finished product is laid out in jars and closed.

Terms and conditions of storage of sea buckthorn jam

Jam that has not been subjected to heat treatment is stored in the refrigerator. Their optimal shelf life is 3 to 6 months. As a rule, more is not required. Berries that have undergone heat treatment can be stored for longer – up to 1 year. The storage place should be cool, so such a product is stored in a cellar or underground.

Contraindications to the use of sea buckthorn jam

First of all, it is individual intolerance. Contraindications to the use of sea buckthorn jam are diseases of the gastrointestinal tract in an acute form (cholecystitis, pancreatitis), you do not need to eat it with open forms of ulcers or gastritis. It is also worth limiting its use for those who are contraindicated in the use of sugar.

Conclusion

Sea buckthorn jam can become a real highlight of the festive table, because not every gardener grows this wonderful berry in his garden. This is a really delicious dessert. And at the same time, this is a great way to provide yourself with a supply of vitamins for the winter, improve the body and raise its vitality.