Sea buckthorn jelly: a recipe for the winter with photos and videos

There are a lot of sea buckthorn jelly recipes for the winter, and the dessert turns out to be very tasty and he althy. This berry is superior to blackcurrant, strawberries, cranberries, citrus fruits in terms of the content of vitamins and useful microelements in it. It contains A, B, C, E vitamins necessary for the body and strengthening the immune system. It is worth noting that there is more ascorbic acid in it than in lemon, which makes it an indispensable remedy for colds.

Features of making sea buckthorn jelly

Features of cooking are as follows:

1. Prepared from ripe, quality raw materials.
2. With or without a heat treatment step.
3. Jelly can be made from juice with pulp. And also to separate only the liquid. To do this, after squeezing, withstand the mass: the pulp will rise to the top, and the clear liquid will settle down at the bottom of the jar. With a thin siphon tube, express the juice for later use.
4. If desired, you can use the pulp with the skin and bones. The benefits of the product are increased several times.

Selecting and preparing the main ingredient

Sea buckthorn jelly for the winter is prepared from fruits harvested in the first half of autumn. Collecting is a rather laborious task, but it justifies itself. No wonder it is called the "royal berry":

1. The berries should be a rich orange hue.
2. Separate fruits from twigs (if purchased with twigs). They may choke, so be careful when doing so.
3. Pour in water to float all the excess (twigs, leaves).
4. Rinse and dry the berries.

Methods for making sea buckthorn jelly

The sea buckthorn jelly recipe for the winter is quite simple, it involves several ways of making: with cooking, and in several ways, and without it, with the addition of various ingredients.

Easy winter recipe

The jelly of this plant is a pleasant amber color with a delicate texture. Sea buckthorn juice can be prepared in two ways.

Required components:

• sea buckthorn - 1.1 kg;
• granulated sugar - 950g

Scheme of action

1 way:

1. Put the fruits in a container, crush a little and cook over low heat, stirring, wait until the liquid is released and boils. There is no need to add water, the berry will give a lot of juice.
2. Wipe the hot mass through a sieve, the skins and bones will separate.
3. Pour sugar into a hot liquid with pulp, boil, boil for about a quarter of an hour and arrange in sealed dry containers.

2 way:

1. Use a juicer to make juice.
2. Pour in granulated sugar, mix, boil, boil down to 2/3 of the initial volume.
3. Spread into a dry sealed container.

With gelatin

Preparing sea buckthorn jelly with gelatin is not difficult. The main thing is to correctly observe the proportions of the ingredients.

Important! The gelatin should swell and dissolve evenly.

Required:

• berries - 1.1 kg;
• granulated sugar - 950 g;
• gelatin - 15 g.

Scheme of action:

1. Soak gelatine in 120 ml of water.
2. Prepare juice, add sugar to it, dissolve and bring to a boil.
3. Add gelatin to sea buckthorn syrup and stir until completely dissolved.
4. Pour into dry sealed containers.

Gelatin free

Making jelly without gelatin is not difficult, the main thing is to follow the technology correctly so that it thickens and has the necessary consistency.

Required:

• berries - 1 kg;
• sugar - 900g

Cooking order:

1. Make juice from berries.
2. Pour in sugar, boil, stirring.
3. Boil for a quarter of an hour. Leave for eight hours to thicken.
4. Put into dry, sterilized containers and seal tightly.

No cooking

Sea buckthorn jelly for the winter without cooking undoubtedly stands out from all cooking methods. This is how you can save the maximum of useful components.

Required components:

• granulated sugar - 650 g;
• sea buckthorn - 900 g.

Cooking order:

1. Make juice from berries using a sieve or juicer.
2. Pour juice with pulp into dry, sterilized containers. Half of the container must be filled.
3. Pour in granulated sugar until the jar is full, mix, wait for dissolution.
4. Make a crust of sugar on top, close and refrigerate.

With grapes

Required components:

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

Cooking order:

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

With honey

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

Required:

• berries - 1 kg;
• honey - 700 ml.

Cooking order:

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

With agar-agar

Agar-agar is a vegetable product derived from seaweed, an analogue of gelatin. It contains iodine, magnesium.

Required:

• sea buckthorn - 1.1 kg;
• sugar - 850 g;
• water - 350 ml;
• agar-agar - 8 g.

Cooking order:

1. Pour agar-agar with water and let it swell for about an hour.
2. Make sea buckthorn juice and mix with sugar.
3. Put to boil, stirring occasionally the swollen agar-agar.
4. Pour in sea buckthorn, boil.
5. Quickly transfer to a dry container, because the jelly thickens pretty soon. Close tightly.

Frozen sea buckthorn

The advantage of this method is that the jelly is prepared before consumption.

Required:

• berries - 500 g;
• sugar - 350 g;
• gelatin - 7 g.

Cooking order:

1. Defrost the berries and make juice.
2. Soak gelatine in 20 ml of water. After swelling, heat until completely dissolved.
3. Mix juice with sugar.
4. Pour warm gelatin.
5. Stir, pour into molds. If desired, you can decorate the bottom of the molds with whole sea buckthorn berries, citrus slices or other berries.

Storage rules

Storage rules are different depending on the cooking method:

1. Jelly made without boiling is stored in the refrigerator.
2. The heat-treated product can be stored at a temperature not exceeding 20 ^{оС in a dark place.}

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

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