Sea buckthorn is a berry, which has a lot of useful properties. Sea buckthorn jam is used to improve immunity and colds. Sea buckthorn contains many valuable components:
- vitamins;
- trace elements;
- alimentary fiber.
It is useful in diseases of the stomach and cardiovascular system. If we talk only about the taste benefits, then the berry is sweet with a pleasant sourness. There is a sea buckthorn in its natural form, not everyone likes it, but in the jam, its aroma and taste are fully revealed. It goes well with other berries and fruits, spices and nuts.
Classic sea buckthorn jam for the winter
Experience in preparing the classic recipe is not required. Try to make a jam called "Orange Sun" from sea buckthorn with a bone. Cooking time - half an hour. Calories per 100 grams - 165 kcal.
List of components:
- sea buckthorn - 1 kg;
- sugar - 1 kg;
- water.
Cooking process:
- Wash the fruit and remove the tails. Let the berry dry.
- Pour buckthorn sugar with sugar and leave for 12 hours to give the berries juice.
- In the morning, put the container on the fire and boil for 40 minutes. It is necessary to constantly stir the mixture and, if it is very thick, dilute with a small amount of water. Periodically clean the foam.
40 minutes of cooking is an approximate time. The cooking time depends on the condition of the berries. To check whether the jam is ready, you need to drop a drop of the sweet mixture on a saucer: if it is sticky and viscous, then the jam is ready, and it needs to be cooled and distributed in containers.
Home recipe pitted
Jam "Orange Sun" can be made from pitted berries. In this case, the jam will be more tender, uniform and rich. One spoon of this delicacy will allow to saturate the body with vitamins. Cooking time - 45 minutes. Calories per 100 grams - 165 kcal.
List of components:
- sea buckthorn - 1 kg;
- sugar - 1 kg;
- water.
Cooking process:
- It will take sea buckthorn whole and fresh. Even one spoiled fruit will make the jam ferment and ruin all the jars. First, rinse the fruit well, remove litter and tails.
- After all the water is drained, you need to grind the sea buckthorn to remove the skin and seeds. To do this, you can use a juicer or carry out the entire process manually.
- After you get a homogeneous mixture, fill it with sugar. Leave the mixture for several hours. If the process took place in the evening, then transfer the main boiling to the morning.
- In the morning, boil the mixture for 20 minutes, constantly stirring and removing the foam.
- After turning off the stove, let the jam cool down.
Jam will be very thick and bright, if done correctly. Citrus, pumpkin and other fruits can be added to a similar dessert when cooked, which will make the taste richer and double the beneficial properties.
"Five minutes": a quick way to cook
Making jam for the winter often takes a lot of time. To help the hostess created a quick recipe for sea buckthorn jam called "Five Minutes". Cooking time - 30 minutes. Calories per 100 grams - 165 kcal.
List of components:
- sea buckthorn - 1 kg;
- sugar - 1 kg;
- water.
Cooking process:
- Rinse the berry with a standard method and remove all branches.
- Add fruits to boiling water and boil them for several minutes.
- Then strain the mixture.
- Return the liquid to the pan and add granulated sugar to it, and put the sea buckthorn.
- After the syrup has baked a little, add the fruit and cook over low heat twice for 5 minutes.
Periodically remove the foam and stir gently to prevent the mixture from burning. After the jam has cooled, distribute in containers. Store best in the refrigerator or in the basement.
With the addition of apples
Sea buckthorn jam and juicy apples are called "Amber". This is due to the fact that the jam has a dazzling yellow color. It is better to cook it without stones, so that the mass is homogeneous. Cooking time - 45 minutes. Calories per 100 grams - 175 kcal.
List of components:
- sea buckthorn - 1 kg;
- apples - 1 kg;
- sugar - 1 kg;
- water.
Cooking process:
- Rinse and dry the berries thoroughly so that all excess moisture is gone.
- Apples to peel and core, and then cut into small pieces. Boil them in water for a few minutes to become soft.
- Then boiled apples and sea buckthorn grind through a sieve by hand or chop with a blender.
- Add granulated sugar to the homogeneous mixture and leave for a few minutes so that the components are fully interconnected.
- Puree put on fire and cook.
Do not digest the jam. After the mixture boils, reduce the heat to a minimum and let the jam follow for a few minutes. Foam remove on a mandatory basis, and before the layout of the banks need to cool the jam.
Recipe for sea buckthorn jam with honey
Honey is a natural sugar and, unlike white powder, it has more benefits than harm to the human body. Honey in combination with sea buckthorn will give not only excellent taste sensations, but also will be a good protection in the winter period from colds. It is enough to add 1 scoop to warm milk so that the person will recover during the flu. This jam is called "Honey Delight", and it will delight loved ones while drinking tea with a rich color. Cooking time - 35 minutes. Calories per 100 grams - 205 kcal.
List of components:
- sea buckthorn - 1 kg;
- honey - 1 kg;
- water.
Cooking process:
- Prepare the fruit berries in a standard way and wipe through a sieve, pass through a juicer or whisk with a blender.
- For cooking, you need a metal container. Combine it with pureed sea buckthorn and honey.
- Boil need in three sets of 5-10 minutes. It depends on how watery the fruit is. If the berry is fleshy, then cooking will take a few minutes.
Honey needs to buy young. Candied product will add calorie jam and may affect taste. For spice in the "Honey delight", you can add citrus or mint. Some mistresses experiment and season cinnamon, ginger and grated nuts with jam.
Delicious sea buckthorn jam with pumpkin
Pumpkin is suitable for sea buckthorn not only in color but also in taste. Pumpkin will give jam the density, because of this it is called "Orange Marmalade". If you add less sugar to the jam or eliminate it altogether, then the jam will turn out to be dietary with a sour taste. Cooking time - 45 minutes. Calories per 100 grams - 180 kcal.
List of components:
- sea buckthorn - 500 g;
- pumpkin - 1 kg;
- sugar - 1 kg;
- water.
Cooking process:
- It is necessary to clean the pumpkin from the peel and seeds, then cut into small pieces.
- Transfer the pumpkin pieces to the pot and pour water so that it covers the pieces.
- While the pumpkin is boiling, you need to wash the sea buckthorn and remove the tails. Then rub the berries through a sieve to get a homogeneous mass, and cover with sugar.
- When the pumpkin is cooked, it also needs to be chopped. Use a blender or a regular sieve.
- Connect mashed sea buckthorn with sugar and pumpkin in the same container. Then put it on the stove.
- When the mixture boils, reduce heat to low and cook for 15 minutes. Periodically remove the foam and stir the jam so that it does not burn.
The jam will have a dazzling orange color, and the pumpkin will make the taste softer. Children will love this dessert. Thick jam can also be used to prepare home-made pastila or added as a filling in a baking dish.
Useful tips and cooking details
Sea buckthorn jam is prepared in small quantities. For its bottling it is better to purchase jars with a volume of 100-150 ml, not more. Particular attention is paid to the fruit when buying or collecting. It is necessary to take only ripe fruits. If they are unripe or overripe, it will adversely affect the quality of the jam. Consider other helpful tips from housewives and cooks:
- Do not boil over high heat. The mixture will burn and the taste will spoil.
- Banks must be sterilized, and the tank in which the cooking process takes place is clean.
- If you add additional ingredients, then make sure they are well ground and boiled.
- Experiment and add extra spices. Ginger, cinnamon, mint and dried fruits are perfect for sea buckthorn. If you add chopped prunes, jam will clean the intestines well and normalize the metabolism.
- Do not put a lot of sugar, cook strictly according to the recipe. If the sugar is less, it will not spoil the product, but the sour note will be brighter.
Before you close the container lids, it is necessary to put the parchment in the banks. This will preserve the usefulness of the product much longer. Some hostesses wrap the cans in newspapers so that no light can fall on them. It also increases shelf life.
