Sea buckthorn jam how much sugar. Sea buckthorn jam recipe

Sea buckthorn is a real natural storehouse of nutrients, vitamins and amino acids. Its berries are used for medicinal purposes and as a disease prevention. The juicy fruits of sea buckthorn can be eaten either raw or prepared from them into jellies, jams, preserves, sauces, mousses, pies and many other tasty and healthy dishes. We will talk about how to prepare vitamin-rich sea buckthorn jam for the winter and why it is considered a natural antibiotic.

Peculiarities

Sea buckthorn jam is a unique natural medicine that helps us fight many diseases, and simply keep the body in good shape. The healing properties of sea buckthorn have been known since ancient times. Back in the 12th century, this berry was used by Chinese healers to heal pulmonary diseases and digestive disorders. By the way, not only the fruits are useful, but also the bark, branches, leaves and oil of sea buckthorn.

Easy to make, thick, with a jelly texture, sea buckthorn jam is a real storehouse of healing elements and vitamins. It stores well in a dark and cool place. The aromatic mass can be used throughout the winter.

By the way, many people mistakenly believe that fresh sea buckthorn is much healthier than jam. In fact, this is only partly true. Firstly, fresh berries are much harder to digest and not every stomach will happily accept them. Secondly, most of the vitamins and nutrients in sea buckthorn jam are not destroyed by heat treatment. This is possible due to the fact that the berry does not contain an enzyme that negatively affects vitamins when heated.

Benefits and harms

“Golden” berries, whose calorie content is very low (82 kcal per 100 g of product), contain many vitamins, minerals and other elements beneficial to the human body, which help strengthen the immune system:

B vitamins (increase the stability of the nervous system);
vitamin C (100 g of berries contain 4 times the daily requirement, so sea buckthorn provides the body with a powerful antioxidant effect);
bioflavonoids (activate digestive enzymes and also increase vascular elasticity);
tocopherol (removes oxidants, prevents cell aging and accelerates wound healing);
beta-carotene (increases the body's resistance, strengthens the cardiovascular system, increases skin protection from sunburn);
microelements (iron, sodium, potassium, magnesium, calcium, sulfur).

Sea buckthorn also has contraindications. People with the following diseases should refrain from using it:

allergy;
pancreatitis;
cholecystitis;
inflammatory processes in the intestines;
high blood sugar (diabetes);
gastritis with high acidity;
tendency to diarrhea;
individual intolerance to the product.

Children and people prone to obesity should consume sea buckthorn jam in moderation.

When is it used?

The use of sea buckthorn products is beneficial for the health of adults and children. Eating this product helps in the treatment and prevention of the following body conditions and diseases:

as a pain reliever;
to strengthen the immune system and for colds;
in the presence of wounds or burns, for rapid healing;
to normalize metabolism;
if you have problems with the intestines and organs of the gastrointestinal tract;
to strengthen blood vessels;
when undergoing radiation and chemotherapy;
will help relieve sore throat;
helps with insomnia;
prevention of vitamin deficiency in spring;
for injuries and diseases of the oral cavity due to the antibacterial effect of the berry;
reduces blood cholesterol levels;
cleanses the liver;
normalizes blood pressure;
is the prevention of atherosclerosis;
reduces the likelihood of a heart attack or stroke.

Pregnant and lactating women

While pregnant, every woman experiences vitamin deficiency. In addition, our immune system weakens and we become more vulnerable to viruses, infections and other diseases. Everyone knows that being in an “interesting” situation, women begin to “lean on” vitamins, eat a lot of fruits and berries to ensure that they and their child receive all the necessary nutrients.

At the same time, you should be very careful so that some foods do not cause you allergies and harm the fetus. In this sense, sea buckthorn is a difficult berry; some people consume it in unlimited quantities, but for others it is absolutely not suitable.

If a woman has chronic gallbladder diseases and associated complications, then sea buckthorn is strictly contraindicated for use. In other cases (if you do not have allergies), doctors even recommend using as many “natural antibiotics” as possible.

Many mothers, when breastfeeding, avoid foods that could theoretically cause allergies in the child. For this reason, sea buckthorn is often excluded from the diet of nursing mothers. In fact, doctors not only do not prohibit the use of this fruit, but even advise that sea buckthorn juice can increase the amount of milk produced. It is enough to mix warm milk with a tablespoon of fresh sea buckthorn juice and the same amount of carrot juice, adding honey to taste. You can drink the cocktail in the morning and evening half an hour before breastfeeding.

For children

For children, nutritionists and doctors recommend using sea buckthorn extremely carefully, according to the principle “Do no harm.” Many young children are prone to allergic reactions, so doctors do not recommend giving this berry to children under 3 years of age. For older children, try giving a few drops of sea buckthorn juice or a spoonful of jam first and see how the body reacts.

This is only possible if your child is healthy. If you have any chronic diseases, it is better to consult your doctor. In addition, since the berry contains seeds, it is better to give sea buckthorn in the form of juice.

Just a teaspoon in the morning and evening will provide the child with all the necessary vitamins. The dose can be increased only during periods of fighting viruses and recovering from colds.

What can you cook?

There are a great many recipes for sea buckthorn jam. Various additional ingredients will only complement the taste and beneficial properties of the amber delicacy.

This delicacy with a sweet and sour taste and fragrant aroma will help you stay healthy all winter and forget about doctors.

We will present several popular recipes, and you choose, depending on which ingredients your family loves most.

Traditional option

To make classic sea buckthorn jam you will need 900 g of berries and 1200 g of sugar. The fruits are washed, and spoiled specimens and debris are removed. We will cook sea buckthorn in a large saucepan or enamel basin. First, mix the berries with sugar and let the juice simmer for about 6 hours. Next, heat the mixture over low heat, stirring constantly so that the sugar does not burn.

Cook the jam until the sugar syrup thickens and the sea buckthorn becomes transparent. The jam is poured into jars pre-sterilized in the oven and stored in a cool place.

For those who are in a hurry

The following recipe is suitable for those who have little time, but would like to make preparations for family members. For 1 kg of sea buckthorn you will need 1.2 kg of sugar and 300 ml of water. Add water to the peeled and washed berries and boil the mixture for about 5 minutes.

Pour sugar into the decoction strained from the berries and cook over low heat until the sand is completely dissolved. Add softened sea buckthorn to the finished syrup and cook for 5 minutes. Then discard the foam and boil the jam for another 5 minutes, stirring continuously. Pour the cooled jam into sterile jars, roll them up or seal them hermetically.

Fruit and berry tandem

If you want to diversify the taste of sea buckthorn jam, and the apple harvest on your plot was a success, prepare a tasty and healthy sea buckthorn jam with apples. Take 1 kg of apples and sea buckthorn and 1.4 kg of sugar. Scald the berries with boiling water and rub through a sieve. Add sugar to the resulting puree and set aside to brew for a little while. During this time, prepare the apples by peeling, pitting and cutting them into small slices. Boil the apples for 20 minutes, grind them in a blender until pureed and combine with the rest of the infused ingredients.

The mixture is heated slowly and boils for just a minute. Check that the sugar is well dissolved, but if you feel crystals, boil a little more, but always over low heat and stirring constantly. Transfer the apple-sea buckthorn jam into sterilized and dried jars and seal.

Orange mix

If pumpkin also grows on your site, you can use its taste in combination with sea buckthorn. This jam turns out rich and aromatic. For 2900 g of pumpkin and 2300 g of sea buckthorn you will need 1 kg of sugar and 1 orange (for the zest). Place the washed and dried sea buckthorn on a towel. Squeeze out the sea buckthorn juice (about a liter). The pumpkin pulp is cut into cubes approximately 1 cm in size.

Place sea buckthorn juice in a saucepan with a thick bottom, stir sugar in it until completely dissolved, add pumpkin and pre-prepared zest of 1 orange. Boil the mixture over low heat, stirring constantly until the pumpkin becomes transparent. The jam is placed in sterilized jars, closed with metal lids and kept upside down until completely cooled.

Sweet and satisfying

An option for real gourmets is sea buckthorn jam with honey and nuts. In addition, this is a real elixir of health that will saturate your body with useful elements and vitamins. For 1 kg of sea buckthorn take 400 g of walnuts, 100 g of honey and 400 g of sugar. Pour water about 1 cm high into the pan, add sea buckthorn and heat the mixture to 80 degrees. Rub the heated berries through a metal sieve with a wooden spoon.

Add sugar to the resulting puree and let the mixture brew until the sand dissolves. During this time, peel and chop the walnuts with a knife. Add nuts and honey to the prepared puree, heat the mixture and cook for a couple of minutes, stirring until the sugar grains are completely dissolved. We pack in sterile jars and put the jam in a cool place.

Sea buckthorn is a shrub that can reach 10 m in height. The plant is resistant to both heat and severe frosts, and therefore it is widespread in Europe, Asia and northern regions (for example, Canada). But the real “sea buckthorn leader” is China. The shrub grows mainly on the banks of reservoirs with sandy soil or on rocky mountain slopes. More and more often, sea buckthorn can be seen in summer cottages, because it is an excellent hedge, decoration of the territory, and also an inexhaustible source of vitamins.

The berries are collected and stored at the moment of their full ripeness - from August to October. The easiest way is to wait for frost. Then it will be enough to shake the branch, and the sea buckthorn itself will fall off. But if you are afraid that birds will eat the berries and want to collect them earlier, do not forget to wear canvas gloves, because sharp thorns grow on the branches. It is recommended to shock-freeze or dry the harvested crop. But it’s better to process the berries into healthy and tasty jam.

What you need to know about sea buckthorn

Sea buckthorn jam of sunny orange color can give a warm and joyful mood even in the coldest winter. But this product is famous not only for its taste. Sea buckthorn is an effective medicine, the healing properties of which have been known since ancient times.

Beneficial features

It is interesting that all parts of sea buckthorn (fruits, leaves, branches, and even roots) are medicinal raw materials. But drinking decoctions from the roots is an unpleasant experience. It is much better to enjoy sweet jam, realizing that it not only provides gastronomic pleasure, but also improves health. The following beneficial properties of sea buckthorn jam are most valued.

Reduces the risk of heart attack and stroke. Due to the high concentration of potassium and vitamin P, the blood thins, the heart muscle is strengthened, the walls of blood vessels become more elastic and strong, and blood pressure is normalized.
Activates the functions of the sex glands. In particular, sea buckthorn is beneficial for women, because vitamin E contained in the berries has a positive effect on the production of sex hormones and the process of egg maturation, and prevents the development of inflammatory processes in the pelvic organs.
Maintains the strength of bones and joints. Vitamin K stimulates the production of protein, which takes part in the construction of bone and other connective tissues.
Restores intestinal microflora. Due to the presence of pectin substances in the composition, soft peristalsis and complete cleansing of the intestines are ensured.
Protects against colds. Ascorbic acid helps strengthen the immune system and eliminate unpleasant cold symptoms.
Prevents the formation of tumors. Serotonin and flavonoids provide effective prevention of cancer.
Normalizes the functioning of the nervous system. In particular, triterpene acids help fight insomnia.
Heals ulcers in the mouth. Sea buckthorn has pronounced disinfectant properties, and therefore its regular use allows you to cope with stomatitis. The bactericidal effect also extends to the throat.
Normalizes the functioning of the pancreas. This is due to the beta-carotene content.

During pregnancy and breastfeeding, the list of medications that a woman can take is small, because they can negatively affect the baby’s health. But given that all internal resources are aimed specifically at the normal development of the child, a woman is more susceptible to colds than ever. Sea buckthorn jam is a safe and tasty medicine.

Main contraindications

Sea buckthorn is, first of all, a medicinal plant, which means it has contraindications. Avoid eating jam if you have been diagnosed with the following diseases:

urolithiasis disease;
cholecystitis;
stomach ulcer and gastritis;
stomach upset;
hepatitis;
acute pancreatitis;
hypotension;
diabetes;
tendency to allergic reactions.

Sea buckthorn jam recipes

When you enter a store, you will probably come across orderly rows of jars of jam from different fruits and from different manufacturers. Of course, if you perceive jam solely as a delicacy, a store-bought product is quite suitable. But if you are concerned about the health of your family members, you just need to know how to make sea buckthorn jam yourself.

Classic version

If you have not made jam before, start with a simple classic recipe.

You will need:

sea buckthorn;
sugar - 150 g for every 100 g of berries.

Preparation

Wash the sea buckthorn in cool water, removing spoiled or bruised berries, branches and leaves in the process.
Place the sea buckthorn in a colander or on paper towels to dry completely.
Place the berries in a large enamel pan, layering them with sugar.
Cover the container with gauze or a towel and leave for five to six hours so that the sea buckthorn releases its juice.
Place the pan on the stove, turn on low heat and stir the mixture constantly.
When the syrup thickens and the berries become transparent, remove the pan from the heat and wait until the mixture cools completely.
Pour the jam into pre-sterilized jars and place in a cool place (pantry, cellar or refrigerator).

Usually, ripe berries give a lot of juice. But if something goes wrong, there will be very little syrup and the sugar may burn. To prevent this from happening, you can pour a little water into the pan.

Jam in 5 minutes

In the frantic pace of modern life, not every woman can afford to spend hours conjuring homemade preparations. But this does not mean that your family will be left without jam. Especially for active housewives there is a quick “Five Minute” recipe.

You will need:

sea buckthorn;
sugar - 120 g for every 100 g of berries;
water - 30 ml for every 100 g of berries.

Preparation

Wash the sea buckthorn in cool water, removing spoiled berries and debris.
Boil water in an enamel saucepan.
Add sea buckthorn to the pan and continue to boil for five minutes.
Without allowing the broth to cool, strain it.
Pour the liquid back into the pan and put it on the fire, and set the berries aside for a while.
Pour sugar into the pan with the liquid and stir constantly until the granules are completely dissolved.
Place sea buckthorn into boiling syrup.
When the foam appears, remove it and boil the mixture for another five minutes.
Pour the completely cooled jam into sterile jars, close with nylon lids and place in the refrigerator.

For kids and more

Sea buckthorn berries have oblong black seeds. But you want the texture of the jam to be uniform, especially if you are preparing it for children. Of course, you can pass the finished jam through a meat grinder to bring it smooth and preserve maximum benefits, but it is believed that eating seeds (even crushed) can cause appendicitis. To prepare a tender, seedless delicacy, you will have to put in a little more effort.

You will need:

sea buckthorn;
sugar - 150 g for every 100 ml of berry juice.

Preparation

Wash the berries in cold water, removing any unsuitable ones, as well as branches and leaves.
Using a juicer, extract the juice from the sea buckthorn.
Mix the liquid with sugar in an enamel pan and put on fire.
Stir constantly until the sugar dissolves.
When the syrup thickens, remove the container from the heat and cool the jam.
All that remains is to pour it into sterile jars and put it in the refrigerator.

If you don't have a juicer, you can go another route. Cook the jam according to the standard recipe, and when it has cooled, grind through a sieve. The puree, freed from seeds, will need to be boiled again and then put into jars.

Jam without cooking

Heat treatment is destructive to many vitamins and microelements. If you want to preserve maximum benefits, prepare sea buckthorn jam for the winter without cooking.

You will need:

sea buckthorn;
sugar - 800 g per kilogram of berries.

Preparation

Wash the sea buckthorn, removing spoiled berries and debris from the total mass.
Place the berries in a juicer and make juice.
Pass the remaining pulp through the device again. Firstly, you will get the maximum amount of juice, and secondly, you will saturate the jam with essential oils contained in the peel and seeds.
Combine juice and sugar and wait until the granules are completely dissolved. To speed up the process, stir the mixture periodically.
Pour the syrup into sterile jars, close and refrigerate.
Don’t be alarmed if the “jam” separates after a few weeks. The syrup at the bottom is good for making cough drinks, and the jelly-like part makes a great treat.

If you don't have a juicer, just put the sea buckthorn through a meat grinder and mix with sugar. You can also crush the berries with sugar using a rolling pin or potato masher.

Sea buckthorn juice

If you have sea buckthorn jam in the refrigerator, it will not be difficult for you to prepare a healthy drink. But in terms of vitamin content and fullness of taste, it cannot compare with freshly prepared fruit juice. The fruit drink recipe is quite simple.

You will need:

fresh or frozen sea buckthorn - one glass;
water - one liter;
sugar or honey - to taste.

Preparation

Wash and sort the sea buckthorn.
Pour the berries into an enamel pan and crush them well with a rolling pin or potato masher to extract as much juice as possible.
Drain the juice.
Pour water over the cake, bring to a boil and boil for about ten minutes.
When the broth has cooled slightly, pour the juice into it. If you want the drink to be sweet, add honey or sugar.
Close the pan, wrap it in a blanket and let the drink brew for 20 minutes.
Strain the fruit drink.

Experiment with taste: 5 suitable additives

The beauty of homemade jam is that you can let your imagination run wild and experiment with flavors and textures. If you are already well-versed in classic recipes, try adding some twist to them. Based on reviews from housewives, five suitable additives can be identified.

Apples. They add thickness to the jam and neutralize the astringency of sea buckthorn. In addition, it is an additional source of iron. For a kilogram of sea buckthorn you will need 600 g of applesauce and 600 g of sugar.
Walnuts. They increase the nutritional value of sea buckthorn jam and turn it into an ideal filling for baking. This jam is good for the nervous system. Per kilogram of berries there are 200 g of peeled, chopped nuts and 1.5 kg of sugar.
Zucchini. A neutral vegetable allows you to make the taste of jam softer. In addition, the product yield will be much greater. For a kilogram of sea buckthorn take one zucchini and 2 kg of sugar.
Orange zest. Gives the jam a spicy bitterness. For every kilogram of berries there is about a tablespoon of the additive.
Hawthorn. This combination is great for people suffering from hypertension and heart disease. Per kilogram of sea buckthorn there are 600 g of hawthorn and the same amount of sugar.

In ancient Eastern medical traditions, sea buckthorn occupied almost a central place. It was necessarily included in the diet of warriors who returned from the battlefield to restore their strength. In Mongolian traditions, sea buckthorn was a source of strength not only for warriors, but also for horses. The life of a modern person is also a kind of battle with stress, poor ecology and infections. A simple recipe for sea buckthorn jam will help you come out a winner.

Sea buckthorn jam has a whole list of beneficial properties. In addition, the product has a rich, unique taste. You can eat this sweetness and at the same time treat and improve your health. Among the so popular and favorite sweet preparations for the winter, not a single option can compare with this elixir in terms of its quality, taste and beneficial properties.

Everyone should be aware of the benefits and harms of sea buckthorn jam. Among the beneficial properties of the delicacy, the following can be noted:

reducing the percentage of cholesterol in the blood;
normalization of pressure;
excellent prevention of atherosclerosis;
effective bowel cleansing;
normalization of the intestinal microflora;
beneficial effects on liver cells;
improving the immune system;
antibacterial effect on the oral cavity and mucous membrane;
rapid recovery from colds and viral diseases, thanks to anti-inflammatory and antibacterial properties;
treatment of vitamin deficiency;
cure for stomach ulcers;
reduction of high body temperature;
the risk of blood clots in blood vessels is reduced;
reducing the likelihood of heart attack or stroke;
normalization of metabolism.

Sea buckthorn jam can replace an entire first aid kit, especially in winter, when no one is immune from colds and viral diseases.

Nuances of preparation

To make sea buckthorn jam as healthy, aromatic and tasty as possible, you need to know and take into account little cooking tricks. A delicious dessert will be as healthy as possible if you cook it at a temperature no higher than 85 degrees Celsius. That is, it does not need to be boiled. Otherwise, all the vitamins and benefits of sweetness will disappear.

The final result of preparing the delicacy depends not only on how to prepare sea buckthorn jam, but also on what fruits to use for this. Ripe hard fruits are used to make jam with whole berries, and soft berries can be used for jam. They easily turn into mush.

To make the sweet dessert have a beautiful and rich color, bright taste and smell, you can add a small amount of other berries, nuts or honey, pumpkin. This delicacy will not leave even children indifferent.

By the way, the finished jam tastes a little like pineapple. Which makes the taste deeper and more mysterious. Sea buckthorn fruits, as a rule, ripen in mid-summer. However, in order for them to taste sweeter and have a strong aroma, you need to wait until the first frost. It turns out that the time to collect the fruits is no earlier than the end of September, beginning of October.

How to prepare sea buckthorn for jam

Before you begin the process of preparing the delicacy, you need to prepare the fruits. To do this you need:

sort through all the fruits;
remove twigs, leaves, stalks;
discard bruised berries;
wash thoroughly to remove dust;
place on a towel or paper napkins;
Allow the water to drain completely and the fruits to dry.

Regardless of how you prepare the jam, these steps must be followed.

What recipes for sea buckthorn jam are popular?

In cooking, it is customary to constantly experiment, try to combine flavors and fruits. The successful experience of one person quickly spreads and receives universal recognition. Likewise, there is not a single recipe for making sea buckthorn jam.

You can make sea buckthorn jam without cooking, according to the standard recipe, with the addition of pumpkin, honey, and nuts. The fruit itself can be used both with seeds, to make jam with whole berries, and without seeds, to make jam.

Which option is better, each housewife decides for herself. As they say - there is no friend according to taste!

Sea buckthorn recipe for the winter without cooking

The most popular recipes are those without cooking. It is this method that preserves the vitamins and beneficial properties of this wonderful product as much as possible. However, in this case you will need a little more sugar than when cooking. It is this ingredient that acts as a preservative and prevents the delicacy from spoiling. You can prepare a couple of jars of sea buckthorn with sugar for the winter without cooking as a medicinal elixir.

You will need:

800 g berries.
1000 g sugar.

Pre-cooked fruits must be poured into a saucepan or enamel bowl and covered with sugar.

Mix the mixture well and crush. Let the jam sit for several hours until the sugar is completely dissolved. You can occasionally stir and crush to quickly mix the ingredients.

When the sugar has completely melted, the consistency will become transparent and you can pour it into jars. This delicacy should be stored in the refrigerator.

You can mix berries and sugar using a mixer or blender. This will take much less time. However, the device may be subject to a large load. You should add sugar and sea buckthorn in small parts to the blender, stir, and pour into a large common bowl. All parts of the jam should ultimately be mixed and poured into jars.

It is important to observe the proportions of sea buckthorn with sugar. Because less sugar may not retain the sweetness well enough and it will spoil.

You can only experiment with the amount of sugar if the jam is cooked over a fire. In such cases, you can reduce or add the amount of this ingredient according to your own taste preferences.

Sea buckthorn for the winter with honey without cooking

Sea buckthorn itself is a storehouse of vitamins and nutrients. However, sea buckthorn jam for the winter with honey and nuts cannot be compared with anything. With this delicacy, sore throats, inflammation of the oral mucosa, colds and viral diseases and coughs are not scary. The main thing is that the dessert is very tasty. Children eat it with pleasure.

Necessary:

1000 g sea buckthorn;
600 g sugar;
200 g;
200 g crushed and peeled walnuts.

Place peeled and washed berries in a bowl and add 0.5 cups of water. Everything needs to be heated for 5 minutes, without bringing to a boil. Sea buckthorn should be wiped and pitted. Add sugar to the mixture. Leave the ingredients for an hour to completely dissolve the sugar.

Pre-crushed ones should be added to the mixture and put on fire. Wait for the sweet dessert to boil, cook for 2 minutes and turn off.
Let cool for about 5 minutes. Pour in honey and mix well. Pour the jam into sterile jars and close.

A simple recipe for sea buckthorn jam for the winter

The simplest recipe for sea buckthorn jam for the winter can be considered five minutes. This dessert simmers over a fire for only 5 minutes, which explains its name. Thanks to the short heat treatment time, all the vitamins and nutrients of the product are preserved. The dessert is not very sweet, since it contains less sugar than in recipes without cooking.

You will need:

1000 g sea buckthorn;
1200 g sugar;
250 g of water.

First, you should prepare the syrup.
Boil the syrup and remove from heat. Peeled berries should be poured into sweet water and left for 3 hours. Then put it back on the fire. Bring the jam to a boil and cook for 5 minutes over low heat, without boiling.

The finished dessert is poured into jars while hot and closed.

Sea buckthorn jam can also be prepared with the addition of apples. This jam has a more pleasant and delicate taste. You can take apples and berries both in equal quantities and according to your own desires. As a rule, you need to puree each ingredient separately, then mix and cook for a few minutes. It is better to store in the refrigerator.

Interesting information:

Sea buckthorn in Rus' is also called Siberian pineapple, since the taste of the fruit is reminiscent of pineapple.
The wonderful small orange-hued fruits contain more than 190 nutrients. In another way, small berries are called holy fruits.
Sea buckthorn is mentioned in both ancient Greek scriptures and Tibetan medical texts.
Research conducted in Germany found that sea buckthorn and liver contain equal amounts of vitamin B 12.

The wonderful fruits of sea buckthorn should be in the diet of any person. They are able to protect the body from numerous diseases, strengthen the immune system and provide a supply of nutrients. After all, it was not without reason that sea buckthorn was included in the astronauts’ menu.

Sea buckthorn jam is an affordable and tasty delicacy that is quite easy to prepare and store.

Video recipe for supervitamin sea buckthorn jam

Date of publication: 04/12/18

To one degree or another, all fruits and berries are healthy. But, in most cases, fresh. Sea buckthorn is a completely different matter. The berry is valued for its immunomodulatory, anti-cold, anti-inflammatory, and regenerating properties. Used for the prevention and treatment of diseases of the gastrointestinal tract, cardiovascular, reproductive, endocrine systems, organs of vision, inflammatory diseases of the mucous membrane, and skin.

The best ways to store berries for a long time (up to a year) are fresh in the cold (from 0 to +4 degrees), drying, freezing, or in water. In this form, the healing properties of sea buckthorn are practically not lost. Traditional winter preparations that involve heat treatment partially reduce the benefits of sea buckthorn. And yet, canned juices, compotes, fruit drinks, jams, jellies, and marmalade are recommended to be consumed regularly throughout the winter as a preventive and therapeutic product.

All of the above fully applies to the most popular winter preparation made from sea buckthorn - aromatic amber-colored jam.

Classic sea buckthorn jam for the winter

A simple old recipe that has not changed over time. Both ripe and slightly unripe berries are used for harvesting.

Ingredients:

sea buckthorn – 1000 g;
sugar – 1200 g.

Cooking method:

The washed, sorted, dried berries are kept in the cold with sugar for 6 hours to release the juice. No water is added to the jam.
Sea buckthorn is poured into a cooking container.
Cook until completely softened over low heat.
The foam is removed periodically.
Hot jam is packaged in sterile jars.

Yield of finished jam: 4 jars 0.5 l + 1 jar 0.33 l. Store classic sea buckthorn jam in the pantry or basement.

Raw jam cold method

Ingredients:

sea buckthorn – 1000 g;
sugar – 1300 g.

Cooking technology:

Washed, sorted, dry berries are crushed in any available way - with a blender, through a meat grinder, or ground in a mortar.
Cover with sugar.
Mix thoroughly.
Packaged in sterile jars at the rate of 5 jars of 0.5 liters each with nylon lids.

Store raw sea buckthorn jam only in the refrigerator. Product sales period is 3–6 months.

It’s just as easy to make raw jam from whole sea buckthorn berries. Fill the jars with washed dry berries, sprinkling generously with sugar. To prevent fermentation, the containers are filled one third with berries. The top layer - up to the neck - will be sugar. With this option, sea buckthorn can be stored in the refrigerator for up to a year.

Seedless Recipe

Despite all their beneficial properties, sea buckthorn preparations for the winter have relative contraindications for children, pregnant and lactating women, and people with certain diseases of the digestive system. Mainly due to the presence of hard seeds in the finished product, which complicate the process of digesting food. In such cases, it is better to prepare sea buckthorn jam, leaving only the pulp of the berries.

Ingredients:

sea buckthorn – 1000 g;
sugar – 800 g.

Cooking method:

The berries are washed, sorted, and cleared of debris. Dry it.
Juice is made using a juicer. If the necessary device is not available, the sea buckthorn is ground in a meat grinder.
Next, separate the pulp from the seeds through a colander.
Sugar is poured into pure berry juice at the rate of 150 g per 100 ml of liquid. Stir.
The jam is heated to 95 degrees over medium flame.
Maintain at the set temperature for two minutes. There is no need to bring it to a boil.
The readiness of the product is indicated by the absence of sugar crystals.
Ready-made seedless sea buckthorn jam is packaged in sterilized jars.
Seal with tin or euro caps.

Yield: 4 cans of 0.33 l each.
This winter preparation should only be stored in a cold basement or refrigerator. Use within 8 months.

“Five-minute”: a quick cooking method

The positive side of the recipe lies in two points. Firstly, significant time savings. Secondly, short-term heat treatment allows you to preserve the vitamins contained in sea buckthorn to the maximum.

Ingredients:

sea buckthorn – 1000 g;
sugar – 1200 g;
water – 300 ml.

Cooking technology:

Water is poured into a deep saucepan. Bring quickly to a boil.
The washed, sorted berries are poured into boiling water.
Heat over medium heat for 5 minutes.
The resulting broth is filtered and poured into another pan.
Add sugar.
Boil the syrup until the sugar crystals dissolve.
Pour berries into boiling sweet liquid and heat for 5 minutes.
From the moment the mixture boils, cook for another 5 minutes, removing foam from the surface.

The finished jam, cooled to 40 degrees, is packaged in sterilized 0.33–0.5 liter jars, yielding 5-6 jars. Sealed.

With the addition of apples

An easy-to-prepare preparation for the winter. The combination of sea buckthorn and apples gives the jam a soft texture. It tastes soft, not cloyingly sweet.

Ingredients:

sea buckthorn – 1000 g;
sour apples – 1000 g;
sugar – 1500 g.

Cooking technology:

Washed, sorted, dried sea buckthorn is rubbed through a colander, separating the pulp from the seeds.
Add sugar to the berry puree. Stir.
The apples are washed, peeled, and cored.
They cut randomly.
Pieces of fruit are poured into a cauldron, 5-6 tbsp is added. l. water.
Boil until soft for about 15 minutes.
Apples are pureed with a blender or ground through a mesh colander.
Berry and fruit puree are poured into a saucepan.
Stir.
Place on medium heat.
As soon as the mixture boils, remove the resulting foam from the surface.
After a minute, remove the pan from the stove.

Hot jam is immediately poured into 5 jars of 0.5 l + 1 jar of 0.33 l. They're rolling up. Store in the pantry along with the rest of the canned food.

What do you need to know to ensure that sea buckthorn jam tastes perfect and doesn’t ferment? It’s easy to remember the general rules:

The proportions of berries and sugar in recipes cannot be changed.
For winter preparations, only ripe sea buckthorn with bright orange skin is used.
The berries must be whole, dense, the same size, without rot or damage.
Sea buckthorn jam cannot be cooked for longer than 20 minutes.

There are many variations of sea buckthorn jam. For example, berries go well with walnuts. For 1 kg of sea buckthorn, on average, take 200 g of nut kernels and 1500 g of sugar. The jam has a rich taste and high nutritional value.
To give sea buckthorn jam a subtle citrus aroma and a slight bitter taste, you can add orange zest to it. For 1000 g of berries only 1 tbsp. spoon.
For hypertension, for the prevention and treatment of atherosclerosis and other diseases of the cardiovascular system, it is recommended to use sea buckthorn and hawthorn jam. For 1 kg of berries, 600 g of sugar and hawthorn.
If there is not enough sea buckthorn, but you want to make more jam for the winter, zucchini will come to the rescue. The total volume of the workpiece will increase, but the taste will remain unchanged, since zucchini has a neutral taste.
Final advice. If after some time the jam in the jars separates, there is no need to be alarmed. Separation of sweet preparations from sea buckthorn into fractions is a normal phenomenon. This does not affect the taste or healing qualities of the product in any way.

How to properly cook tasty, thick and aromatic sea buckthorn jam? Cook with seeds or without seeds? The best recipe is up to you!

It has a pleasant consistency and a transparent amber color. This homemade sea buckthorn jam can be served with pancakes and pancakes, or used as a filling for pies or any other baked goods.

sea buckthorn – 1 kg;
sugar – 800 gr.

The first thing to do is prepare the berries for cooking. Leaves, stalks, and spoiled fruits should be removed.

Rinse the sea buckthorn in cold water and weigh out 800 grams of sugar.

The jam is made from sea buckthorn juice with pulp, but without seeds. To make it easier to extract the juice, the berries must be blanched. You can do this in a juicer or in a slow cooker. You just need to place the berries in a steamer tray, covering them with a piece of gauze.

Turn on the “steam” program, set the time to 35 minutes. After the program ends, the berries should be placed on a sieve in small portions.

And wipe.

Sea buckthorn cake can be used to obtain sea buckthorn oil.

Pour the resulting sea buckthorn juice into the multicooker bowl and mix with sugar.

Boil until the volume reduces for 15 minutes, setting the “frying” program with the lid open.

If you boil sea buckthorn juice longer, you get even thicker jam. If you boil sea buckthorn juice with sugar longer, you can make jam, marmalade and even caramel. In a word, be careful not to overdo it.

Recipe 2: sea buckthorn jam for the winter (step by step)

Sea buckthorn jam for the winter, the recipe with photo of which I offer, is tasty and aromatic. prepared without cooking. Sea buckthorn is a storehouse of vitamins. And sea buckthorn that has not been subjected to heat treatment is many times more beneficial.

1300 grams of sea buckthorn berries;
2 kilograms of sugar.

Sea buckthorn needs to be freshly picked, not fermented. Even one rotten berry will spoil all the jam; it will simply ferment. Remove leaves and debris from the berries and rinse under running water. Drain in a colander to drain the liquid for 20 minutes.

There is no need to lay it out on a towel, this berry is too tender. Now you need to separate the cake and seeds from the juice. You can use a juicer, or rub the sea buckthorn through a sieve.

Suspend the resulting sea buckthorn juice. 1300 grams of berries should yield a kilogram of juice. Sprinkle sea buckthorn juice with sugar. The weight of sugar should be exactly twice the weight of sea buckthorn puree.

Mix the sugar well, cover the sea buckthorn puree with a clean towel and leave at room temperature for several hours. The most important condition for good live sea buckthorn jam, which will be stored for a long time, is completely dissolved sugar. Stir the mixture approximately every half hour to speed up the dissolution of the granulated sugar. Instead of sugar, you can use powder, then the “tincture” time of sea buckthorn puree will be reduced to an hour.

Rinse the jars well with baking soda and detergent and sterilize. An important condition is complete sterility. When the sugar has dissolved, put the sea buckthorn puree into jars and cover with plastic lids. The jars must be completely dry. You can store sea buckthorn jam without cooking for a year in the refrigerator, or for three months at room temperature. This is a guaranteed shelf life if all conditions are met. Most likely, sea buckthorn puree can be stored longer.

But keep in mind that the longer it is stored, the less vitamins it will retain.

Recipe 3: how to make sea buckthorn jam with seeds

Making sea buckthorn jam at home is no more difficult than any other. You can verify this by studying this photo recipe. Even a beginner with no experience in canning can handle it.

In this recipe we will make jam from frozen sea buckthorn, but you can use fresh berries.

sea buckthorn – 1 kg
sugar - 1 kg

Since frozen berries are used in this case, we will first defrost them.

Cover the berries with sugar and leave them in this state for a day or at least overnight.

Now we put the sea buckthorn with sugar on the fire and cook it for about half an hour. The jam must be stirred constantly, otherwise it will burn.

The healthy treat should boil.

Remove any foam that forms on the sea buckthorn jam.

Now you can check the readiness of the jam. You can do this at home in a simple way: drop a little jam on the countertop. If the spot does not spread, and if it is sticky like honey, then the jam is ready.

Now you need to let the jam cool. You can’t roll it up while it’s hot, otherwise condensation will form in the jars and the finished delicacy will quickly become moldy.

While the jam is cooling, you can sterilize the jars. We cork the cold jam and put it in the pantry.

Recipe 4: unpasteurized sea buckthorn jam

Tasty, sweet and very healthy sea buckthorn jam. Sea buckthorn is a magic berry for 100 ailments. Its seeds, skin and pulp contain a huge amount of healthy oils and vitamins. And if you have a lot of free time, you are in no hurry and want to prepare a healthy and tasty preserve, unpasteurized sea buckthorn jam is what you need during the cold winter from harmful vitamin deficiency, which weakens the human immune system.

Sea buckthorn 1 kilogram
Sugar 1 kilogram 300 grams
Pure pasteurized water 500 milliliters

Sea buckthorn berries stick very tightly to the branches, so take scissors and carefully cut them into a large, deep enamel bowl. Select the spoiled, rotten ones, and cut off the stems of the rest with scissors and throw them into a large, deep colander. Rinse the sea buckthorn under running water to remove various types of contaminants and leave in a colander to drain all the water. Then transfer the berries back to the washed bowl.

Turn the stove on to medium level and place a pan with the required amount of clean distilled water on it. After the water boils, pour the required amount of sugar into it and cook the syrup for 5 - 10 minutes until the sugar is completely dissolved, stirring it occasionally with a wooden spoon or wooden kitchen spatula.

Then pour the syrup into the bowl with the berries and let them brew for 30 - 40 minutes. Then place the bowl with the ingredients on the stove and cook the jam for 10 minutes on low heat, constantly stirring and skimming off the foam with a slotted spoon. The time is counted after the total mass boils.

Then set the jam aside in a cool place and cover the bowl with a lid. The next day, boil the jam again for 10 minutes, remembering to remove the foam with a slotted spoon, and leave to settle overnight. On the third day, boil the jam for 15 minutes.

After you have boiled the jam for the third time, take a ladle and pour it hot into sterilized jars, cover with sterilized lids for preservation and immediately roll up with a prickly preserver. Wipe the jars with a damp kitchen towel to remove stickiness, turn the top upside down and place on the floor.

Place a woolen blanket on top of the preservation so that there are no gaps between the floor and the blanket, so the jam will cool gradually without sudden temperature changes. Place the cooled jars in a dark, cool, well-ventilated place, such as a pantry, basement or cellar.

Recipe 5, step by step: seedless sea buckthorn jam

sugar

We sort out the ripe sea buckthorn berries and remove the stems. Fill with cold water and wash. Place in a colander to drain the water. Rinse again and pour into the pan. Fill with water so that it lightly covers the berries. Put it on high heat to cook. When the water boils, collect the foam and turn down the heat. Cook sea buckthorn jam over low heat for 20 minutes.

Remove from heat. We wipe the boiled sea buckthorn through a colander and pour out the rest of the liquid in which the berries were boiled. Add sugar at the rate: for 1 kg of boiled and ground sea buckthorn add one and a half kilograms of sugar.

Let it simmer again over low heat and periodically collect the foam and stir the jam. While the sea buckthorn jam is cooking, prepare the jars. Wash them and then fry them in the oven at 180 degrees for 10 minutes.

During the cooking process, the sea buckthorn jam will become thicker and slightly darker. The finished jam is hot, poured into clean jars and covered with lids for the winter.