There are a lot of recipes for sea buckthorn jelly for the winter, and the dessert turns out to be very tasty and healthy. This berry is superior to black currants, strawberries, cranberries, and citrus fruits in terms of the content of vitamins and beneficial microelements. It contains A, B, C, E vitamins necessary for the body and strengthening the immune system. It is worth noting that it contains more ascorbic acid than lemon, which makes it an indispensable remedy for colds.
Features of preparing sea buckthorn jelly
The cooking features are as follows:
- Prepared from ripe, high-quality raw materials.
- Provides for a heat treatment step or without it.
- Jelly can be made from juice and pulp. And also separate only the liquid. To do this, after squeezing, hold the mass: the pulp will rise to the top, and the clear liquid will be located at the bottom of the jar. Using a thin siphon tube, strain the juice for further use.
- If desired, you can use the pulp with skin and seeds. The benefits of the product increase several times.
Selection and preparation of the main ingredient
Sea buckthorn jelly for the winter is prepared from fruits collected in the first half of autumn. Collecting is quite a labor-intensive task, but it is worth it. It’s not for nothing that they call it the “royal berry”:
- The berries should be a rich orange hue.
- Separate the fruits from the branches (if purchased with branches). They may choke, but this should be done carefully.
- Fill with water so that all excess (twigs, leaves) floats up.
- Rinse the berries and dry.
Methods for preparing sea buckthorn jelly
The recipe for sea buckthorn jelly for the winter is quite simple, it involves several methods of production: with cooking, in several ways, and without it, with the addition of various ingredients.
A simple recipe for the winter
The jelly of this plant turns out to be a pleasant amber color with a delicate consistency. Sea buckthorn juice can be prepared in two ways.
Required components:
- sea buckthorn - 1.1 kg;
- granulated sugar - 950 g.
Action plan
1 way:
- Place the fruits in a container, crush a little and cook over low heat, stirring, wait until the liquid comes out and boils. There is no need to add water, the berries will give a lot of juice.
- Rub the hot mixture through a sieve to remove the skins and seeds.
- Pour sugar into the hot liquid with pulp, boil, boil for about a quarter of an hour and place in sealed dry containers.
Method 2:
- Prepare juice using a juicer.
- Add granulated sugar, stir, boil, and boil to 2/3 of the initial volume.
- Place in a dry, hermetically sealed container.
With gelatin
Making 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.
Necessary:
- berries - 1.1 kg;
- granulated sugar - 950 g;
- gelatin - 15 g.
Action plan:
- Soak gelatin in 120 ml of water.
- Prepare the juice, add granulated sugar, dissolve and bring to a boil.
- Add gelatin to sea buckthorn syrup and stir until completely dissolved.
- Pour into dry, airtight containers.
Without gelatin
Making jelly without gelatin is not difficult, the main thing is to follow the technology correctly so that it thickens and has the required consistency.
Necessary:
- berries - 1 kg;
- sugar - 900 g.
Preparation procedure:
- Make juice from the berries.
- Add sugar, boil, stirring.
- Boil for a quarter of an hour. Leave for eight hours to thicken.
- Transfer to dry, sterilized containers and seal tightly.
No cooking
Sea buckthorn jelly for the winter without cooking undoubtedly stands out from all the cooking methods. This is how you can preserve the maximum of useful components.
Required components:
- granulated sugar - 650 g;
- sea buckthorn - 900 g.
Preparation procedure:
- Make juice from the berries using a sieve or juicer.
- Place the juice and pulp into dry, sterilized containers. You need to fill half the container.
- Pour granulated sugar until the jar is full, stir, wait until dissolved.
- Make a crust of sugar on top, cover and put in the refrigerator.
With grapes
Required components:
- sea buckthorn - 1 kg;
- grapes - 900 g;
- sugar - 950 g.
Preparation procedure:
- Pass the berries through a juicer.
- Combine with sugar and cook until the consistency of jelly.
- Place into pre-sterilized jars and seal tightly.
With honey
Sea buckthorn prepared in this way is a storehouse of vitamins and useful components.
Necessary:
- berries - 1 kg;
- honey - 700 ml.
Preparation procedure:
- Prepare juice from washed and dried berries.
- Mix with honey and place in a dry container, close tightly.
With agar-agar
Agar-agar is a plant product obtained from seaweed, an analogue of gelatin. It contains iodine and magnesium.
Necessary:
- sea buckthorn - 1.1 kg;
- sugar - 850 g;
- water - 350 ml;
- agar-agar - 8 g.
Preparation procedure:
- Pour agar-agar with water and leave for about an hour until it swells.
- Prepare sea buckthorn juice and mix with sugar.
- Let it cook, stirring the swollen agar-agar occasionally.
- Pour in sea buckthorn and boil.
- Quickly transfer to a dry container, as the jelly thickens quite quickly. Close tightly.
From frozen sea buckthorn
The advantage of this method is that the jelly is prepared before direct use.
Necessary:
- berries - 500 g;
- sugar - 350 g;
- gelatin - 7 g.
Preparation procedure:
- Thaw the berries and prepare the juice.
- Soak gelatin in 20 ml of water. After swelling, heat until completely dissolved.
- Mix juice with sugar.
- Pour in warm gelatin.
- Mix and 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 vary depending on the cooking method:
- Jelly prepared without cooking is stored in the refrigerator.
- A product that has undergone heat treatment may be stored at a temperature not exceeding 20 OC in a dark place.
No matter how the jelly is prepared, it will be a wonderful addition to tea drinking on a cold winter evening.
