Sea buckthorn helps strengthen the immune system, prevent the development of atherosclerosis, improve the functioning of the heart, blood vessels, cure inflammatory diseases of the gastrointestinal tract. Most of the vitamins contained in sea buckthorn, with minor heat treatment is preserved. Therefore, sea buckthorn jam is not only delicious, but also a healthy dessert.
Technology Features
With the observance of the technology of cooking sea buckthorn jam, it will be possible to store all winter and eat it, improving health, all year round. Do everything right will help advice experienced housewives.
- To make jam, you should take fully ripened berries. They do not become like this until September. Therefore, it is best to collect sea buckthorn in the second half of September or even in the first decade of October.
- Collecting sea buckthorn is not safe, as the plant is very prickly. For the collection, you can use a special fixture of a certain bent wire attached to the pole. In the absence of such a device, you can cut off the branches with berries and put them in the freezer for 10 minutes. After that, it remains only to shake the branch, and the berries themselves will fall from it. Frozen berries do not lose their benefits, so this method can be used without fear of reducing the healing properties of the future dessert.
- The finished sea-buckthorn jam should be laid out on sterilized jars, lids for them should be boiled for at least 5 minutes.
Sea buckthorn jam turns out tasty by itself, but sometimes it is made in combination with other berries, fruits.
A classic recipe for sea buckthorn jam
Composition (2 liters):
- sea buckthorn - 1 kg;
- sugar - 1, 25 kg.
Method of preparation:
- Pick and rinse the sea buckthorn in running water, folding it into a colander.
- After the water has drained, place the berries on a clean napkin and dry.
- Put the berries in an enamel bowl or pan, cover with sugar, cover with a clean cloth and leave for 5-6 hours.
- Place a container of sea buckthorn on a quiet fire and boil, removing the foam and stirring, until the berries become translucent and the syrup is thick.
- Wait until the jam has cooled slightly. Warm it spread on sterilized jars and roll them.
It is better to keep the jam prepared according to the classic recipe in a cool place. If the room where there are supplies for the winter is warm enough, then the amount of sugar when making jam should be increased by a glass.
“Five minutes” of sea buckthorn
Composition (for 2, 25 l):
- sea buckthorn - 1 kg;
- sugar - 1, 2 kg;
- water - 0, 25 l.
Method of preparation:
- Boil a thick syrup from a glass of water and all the sugar specified in the recipe.
- In the boiling syrup, lower the washed and dried berries.
- With a strong boil, boil the sea buckthorn in syrup for 5 minutes.
- Spread the jam in small jars, clean and dry, close the lids. You can use plastic covers, as you still have to store the “Five Minutes” in the refrigerator.
Due to the minimum heat treatment time, sea buckthorn jam made according to this recipe is especially useful.
Sea buckthorn jam with apples
Composition (2 liters):
- sea buckthorn - 0.5 kg;
- apples (already peeled and sliced) - 0.5 kg;
- water - 50 ml;
- sugar - 1, 25 kg.
Method of preparation:
- Rinse and dry the sea buckthorn, pass it through a meat grinder or juicer.
- Pour half a kilogram of sugar in sea buckthorn puree, mix and leave for half an hour.
- Wash the apples and cut into small cubes.
- Place the apple pieces in a saucepan, add the remaining sugar and add some water.
- Put the pan with apples on low heat, bring to a boil.
- Stirring the apples for 10 minutes.
- Crush apples with a culinary pestle.
- Mix applesauce with sea buckthorn, heat over low heat to about 80-85 degrees, but do not boil.
- Spread the mashed potatoes in sterilized small-capacity cans (up to 0.5 l).
- Place the jars of jam in the water bath and sterilize for 20 minutes.
- Roll up jars of jam. After they have cooled, put them in the closet.
Apple-sea buckthorn jam can be stored at room temperature.
Sea buckthorn jam with honey and nuts
Composition (2 liters):
- sea buckthorn - 1 kg;
- sugar - 0.5 kg;
- honey - 100 g;
- walnut kernels - 0, 4 kg.
Method of preparation:
- Pick and wash the sea buckthorn well.
- Boil water in the pan (about 2-3 liters).
- In hot, but not boiling water, lower the sea buckthorn and leave for 15 minutes.
- Remove the berry from the water using a colander or skimmer.
- Wipe the berry softened with hot water through a sieve with a wooden spoon or pestle.
- Mix sea buckthorn puree with sugar and leave for about 60 minutes.
- Chop the nuts with a knife so that they are small, but not turned into nut paste.
- Melt honey in a water bath.
- Mix sea buckthorn with honey and nuts.
- Put the resulting mass on the fire and bring to a boil. Cook on low heat for 2-3 minutes.
- Spread over small sterilized jars, close with plastic or metal lids, boiling them before this.
The multivitamin delicacy prepared according to this recipe should be stored in a cool place, preferably in a refrigerator.
Sea buckthorn and hawthorn jam
Composition (for 2, 5 l):
- sea buckthorn - 1 kg;
- hawthorn - 0.5 kg;
- sugar - 1, 5 kg.
Method of preparation:
- Wash and dry hawthorn and sea buckthorn fruits. Foam them with a blender or meat grinder.
- Place the berry mass in an enamel pan, mixing with sugar.
- Warm the resulting mass over low heat, trying not to bring it to a boil for 10 minutes.
- Spread over sterilized cans up to 0.5 l.
- Put cans of sea buckthorn jam in a water bath, covered with sterilized lids. Sterilize for half an hour. If the cans are very small (0, 25 l), then the sterilization time can be reduced to 20 minutes.
- Close the jars tightly and clean for the winter.
The healing jam prepared according to this recipe is well worth it at room temperature.
Sea buckthorn jam has a pleasant taste and aroma, looks very appetizing. But its main advantage is the healing effect it has on the body.
