Sea buckthorn jam - recipes and technology for sea buckthorn jam for the winter, raw, five minutes, sea buckthorn with apples. Sea buckthorn jam Sea buckthorn for the winter should be seedless

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 ruin 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 on the stove to medium level and place a pan with the required amount of clean distilled water on it. After the water boils, add the required amount of sugar 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.

Recipe 6: sea buckthorn jam without cooking (step-by-step photos)

If the fruits are subjected to heat treatment, then sea buckthorn will simply lose more than half of its beneficial properties.

That's why our jam is prepared without cooking.

• sea ​​buckthorn – 2 kg
• sugar - 1 kg

We select high-quality sea buckthorn fruits; crushed or dry ones are discarded: they are not suitable for making sea buckthorn jam without cooking.

Wash and dry the berries.

And fill the berries with sugar in a ratio of approximately 2 to 1.

Mix well and leave the sea buckthorn jam for several hours without cooking, so that the sea buckthorn releases its juice.

We sterilize the jars (either in the microwave or in boiling water).

Place sea buckthorn jam in jars very tightly and right up to the edges.

We screw the lids on and store them either in the cellar (if anyone has one) or in the refrigerator.

Recipe 7: delicious sea buckthorn jam with nuts

• 1.5 cups sea buckthorn
• 150 g sugar
• 100 g walnuts

First of all, I picked the berries from the branches.

I washed them in a colander under cold water.

I put it in a cooking ladle, covered it with sugar and left it for 1.5 hours.

Stir and put on low heat.

After the sugar has completely dissolved, boil it, stirring, for 10 minutes and turn it off.

Let it cool completely. Then put it on the fire and boiled until it boiled.

Finely chop the walnuts with a knife.

I fell asleep with the berries.

Boil for 12-15 minutes, stirring regularly.

One caveat. Many people add water to sea buckthorn jam. In my opinion, it’s absolutely in vain, because sea buckthorn gives a lot of its juice and, in combination with water, the overall consistency becomes too liquid. But this is a matter of taste.

If you plan to cook a lot and for long-term storage, then you need to immediately put the jam into sterilized jars.

Sea buckthorn can rightfully be called one of the most beneficial berries for our body. It also has an absolutely incomparable taste and aroma.

And that’s why they like to drink tea with it, and of course, they prepare it for the winter.

It can be used as an additive to various dishes, desserts, or as a filling for baked goods. And how much can be made from it: compote, jam, jelly, juice, and much more. What is the price of jelly alone, mmm... Have you tried it? It's amazingly delicious! And compotes are actually a godsend - it’s so convenient for a holiday, for example, to open a jar.

And most importantly, this is a completely natural product!

Today I would like to bring to your attention several options for preparing this miraculous berry for the winter season.

You can learn how to prepare delicious, healthy jelly for children's “capricious” breakfasts. How to prepare compote for all occasions, amber jam for tea, and simply how to prepare a “magic” berry for the winter. All recipes are quite simple to implement and do not require much time.

Fresh sea buckthorn without cooking the berries is a real “vitamin bomb” that supports and protects the body from all sorts of ailments and diseases.

Besides, it is also very tasty. By putting a few spoons into hot tea, we get an aromatic drink that is pleasant in taste.

I always prepare berries this way also in order to make healthy, delicious fruit drinks. Children are simply delighted with these.

And be sure to prepare several jars. Moreover, everything is done as easily as possible.

We will need:

• 700 grams of sugar
• 1 liter of sea buckthorn

If you count in kilograms, then for 1 kg of sea buckthorn you should take 1300 - 1500 sugar, depending on what degree of sweetness you prefer.

Preparation:

1. Of course, the berry must be washed before working with it, and excess leaves and twigs must be removed. Then give it a chance to dry. Since we will not cook it, it is not advisable for water to remain on the surface. It can trigger the fermentation process.

Therefore, it is better to wash the fruits in advance so that all the water has time to evaporate before cooking. And to be sure, also blot the top with paper towels.

2. Then grind it in a meat grinder or food processor, but try to prevent your assistant from whipping it at the same time.

You can also grind the berries using a blender. And if you don’t want the finished jam to contain seeds and skins, then grind through a sieve.

Although I would not advise you to do this. The skins contain most of the useful substances, and precious sea buckthorn oil is made from the seeds.

3. Sugar can be added after grinding the orange “beauty”. If you use a blender or food processor, then it is better to pour it in before you start churning.

In this case, the crystals will dissolve faster and there will be no need to stir the contents for a long time to achieve the desired state.

4. Transfer the resulting puree into clean, sterilized jars and add two tablespoons of sugar on top. Thus. we will create a “safety cushion”, and the finished aromatic puree will not ferment.

The prepared grated delicacy should be stored in the refrigerator or in a cold cellar. If the storage temperature is above 4 degrees, then fermentation processes may begin in the jar.

After the onset of cold weather, you can take the workpiece out onto the glassed-in loggia, thereby freeing up space in the refrigerator.

5. Eat at any time with tea, or make delicious fruit drinks. In this case, pass the diluted drink through a sieve, where all the skins and seeds that are no longer needed by that time will remain.

It's very simple and very tasty! And many housewives prepare fruits in this way.

Recipe for cooking sea buckthorn in its own juice without boiling the berries

This recipe is even simpler than the previous one. The most difficult thing about it is preparing the berries, that is, sorting them out from debris and twigs, washing and drying them.

Ready-made jam is a real storehouse of vitamins and nutrients.

We will need:

• sea ​​buckthorn – 1 kg
• sugar – 1400 gr

Preparation:

1. Wash and sterilize jars and lids. Dry them.

2. Pour clean dry fruits into jars in a layer of about 2 - 3 cm. Then sprinkle this layer with sugar. And thus, alternating, fill the entire glass container completely.

3. Cover with a lid and let stand at room temperature for 12 hours. The berry will release a little juice, and this is good, it means the process has started.

Now you can put our preparation in the refrigerator, the process of formation of sugar syrup will continue to occur there. After some time, all the berries will be in it.

After about a week, juice will be released into about half the jar, and after another week, all the fruits will be in their own aromatic juice.

Store the filled jars without removing them from the refrigerator.

Needless to say, the result is simply an incredibly tasty preparation, the berries of which seem to have just been picked from the bush!

Sea buckthorn jam - the best recipe for making without sterilization

This red berry turns out divinely delicious even when cooked with sugar. This beautiful amber jam will not leave anyone indifferent. But of course, we will not cook the delicacy for a long time, so as not to lose the beneficial properties.

In this case we will use a little more sugar than in previous recipes. This is due to the fact that we will prepare the jam according to the “five-minute” principle.

We will need:

• 1 liter of berries
• 1 kilogram of sugar

Preparation:

1. We free the sea buckthorn from small debris, wash it from possible dust and contaminants - we get berry after berry! Pour the clean fruits into an enamel kitchen bowl or wide pan, this will make it more convenient to cook them.

2. Add sugar and leave for twelve hours, it is best to do this at night. During this time, the berry will have time to produce juice.

Now put on the fire and bring to a boil. We boil for five minutes, no more is needed, we want to preserve all the useful microelements and vitamins.

Don’t forget to skim off the foam so you can eat it right away!) We always have a line lined up for it! And no wonder with such and such an aroma!…

3. Pour into sterilized jars directly while hot and close with sterile lids. Allow the jam in the jars to cool at room temperature and store in the pantry or refrigerator.

Since it did not take long to prepare it, it is better to store it in a cool place. Although we hedged our bets by adding a significant amount of sugar.

We don't keep this delicious food for long. Within a month we eat it, washed down with tea, and soon not a trace of the jam remains.

Jelly from pureed sea buckthorn with sugar

Many of us prefer jams and jellies, especially children. It's great that you can combine healthy and tasty in one.

What you will need:

• Sea buckthorn berries liter
• Sugar - kilogram

Preparation:

1. First, be sure to sort out and rinse the berries. Then we need to get juice and puree from it, removing the skin and seeds. To do this, pass the berries through a meat grinder or blender. And if you have a combine, the whole process will take just a few minutes.

In this case, it is only important to chop the fruits; there is no need to knock them down.

2. Now take a sieve, place it on a deep plate and pour the sea buckthorn mass into it. It is better to post the contents in small batches to make it easier and faster to work.

3. Grind with a spoon so that the sea buckthorn juice and puree fall into the plate under the sieve.

If you don’t have a large sieve, you can take gauze and squeeze through it. This is how they always did it before. It may take a little longer, but the result is the same everywhere.

We don’t throw away the cake; you can drink tea with it by simply putting it in a hot brew.

4. Add 80% sugar to the resulting juice and mix thoroughly until it dissolves. You can leave it on the kitchen counter for a while and stir every 15 to 20 minutes.

Then put it in the refrigerator for three hours.

5. Meanwhile, sterilize the jars and lids and let them cool completely. It is better to do this in advance so that the water has time to drain or evaporate.

And you can pour the future jelly into jars. In each of them, pour the remaining sugar on top of the jelly, about a couple of tablespoons per jar.

If you have very small containers, then you should pour less accordingly.

After a day, the mass will gel and our dessert will be ready.

Store the finished treat in the refrigerator, covered. After opening the jar, it is better to use it within a week or two.

Sea buckthorn with honey for the winter without cooking the berries

Honey, of course, is not as good a preservative as sugar, but it is very healthy, and in combination with sea buckthorn it is a real benefit! If you take this delicacy just a teaspoon a day, it will help your immune system cope with colds.

And yet, it’s just very tasty!

We will need:

• Three glasses of berries
• One glass of honey

Preparation:

1. Remove small debris and leaves from the berries and rinse them thoroughly under running water. Place on a clean kitchen towel to absorb all excess water.

Since we will not cook the berries in this version, water is not needed here at all, so that it does not cause fermentation processes.

2. Place the dried berries in an enamel bowl or large glass container. Armed with a masher, press all the contents into a puree, which of course will come out with skins and seeds.

If desired, they can, of course, be removed, but along with them we will then remove most of the useful substances. What we don’t want is why we leave everything as it is.

3. Add honey to this mass and mix thoroughly. We give it the opportunity to completely disperse and imbue all the contents with its taste. To do this, leave the bowl with mixed berries on the kitchen table for 3 - 4 hours.

During this time, the mass should be mixed several times.

4. Then pour our delicacy into sterilized and dried jars and cover with clean lids.

Sea buckthorn compote in jars

Sea buckthorn compote is a separate topic. When I first tried it, it was just a taste “explosion” in my mind. I had never even imagined before that it could be so tasty.

In general, this is a drink for all occasions - it’s good for simply quenching your thirst, and it’s a master at pampering yourself with exquisite taste, and it’s always happy to treat guests.

With all that, it is also so healthy that you want to drink it without stopping...

We will need:

• liter of berries
• three glasses of sugar
• three liters of water

Preparation:

1. First of all, of course, you need to sort out and wash the sea buckthorn. The berries must be all clean, without tails or litter.

2. After the water has drained, place the fruits in liter jars, filling them 1/3 full and pour boiling water over them. Cover with lids and let stand for ten minutes. The fruits must be very well heated.

Both jars and lids must be sterilized.

3. Drain the water into the pan. You can use a special lid with holes for this; in this case, the berries will remain in the jar.

4. Add sugar to this water and, stirring, bring to a boil; all crystals should of course dissolve.

5. We have a syrup and pour it into the contents in the jars. You should pour right up to the neck so that when you close the lids, even a little of the excess will spill out.

It is better to close compotes with iron lids using a seaming machine. This is the most reliable method of preservation.

6. Turn the finished compote over and put it on the lid, wrap it in a blanket. Leave it like this to cool slowly for about a day. or rather, until the syrup has completely cooled.

This is an additional sterilization of the contents, called pasteurization. Slow cooling promotes better storage in the future.

7. The compote should be stored in a cool and dark place. A cellar in your home or a storage room in your apartment is perfect.

In winter, open the jar and fully enjoy the taste, smell and color of the drink!

Compotes can also be made mixed. So, it turns out very tasty to cook them with apples. A new filling and an interesting flavor combination appears.

And of course, you can mix different berries - currants, lingonberries, cranberries, and chokeberries will do. That is, almost all the berries are in season.

How to freeze sea buckthorn for the winter

For those who do not like to deal with jars, there is an easy way to preserve vitamin berries - freezing. It turns out just as tasty and healthy, but without the extra hassle.

From frozen fruits, you can make fruit drinks, compote, or simply crush them and pour tea with sugar at any time.

We will need:

• Sea buckthorn liter
• Half a kilo of sugar

Preparation:

1. We sort the berries from twigs and small debris, wash them and place them on paper towels to dry. 40 minutes is enough for all the moisture to evaporate.

To be sure, you can also blot the top with paper towels.

2. Now you need to transfer the berries to a tray or baking sheet so that they are separate from each other. Place them in the freezer for three hours.

The air temperature in the freezer should be about twenty degrees.

Then remove the baking sheet and place it in bags or containers. If you like it sweeter, you can mix the berries with sugar before putting them into bags.

It's that simple! It will take just a little time and the freezing is ready.

Video on how to make delicious sea buckthorn jam

You can make your favorite jam from more than just one berry. It tastes best with the addition of walnuts. And the syrup is prepared on the basis of rose hips.

That's so interesting! That is, there is no longer one complex of vitamins, but two, and even three. After all, rose hips are known as a storehouse of vitamin C, and not only... And nuts also contain quite a few useful things.

This is a super vitamin jam. Be sure to cook it, it’s delicious!!!

Friends, today these are all the ways I know of preparing delicious berries. There are, of course, options and variations, but they are all made based on these basic principles and recipes.

Therefore, if you know them, you will be able to prepare absolutely any jam, either with or without cooking.

In general, have you noticed how easy it is to prepare sea buckthorn for the winter? And what delicious “magic” is obtained in each prepared jar! And all this is not only tasty, but also very healthy!

Therefore, cook, eat with pleasure, and always be healthy!

Bon appetit!

Surely not everyone has tried sea buckthorn jam. Meanwhile, even after heat treatment, the berry remains a real storehouse of useful substances, for which it has received the popular name “orange pharmacy”. Because of its specific aroma and tart taste, not everyone likes fresh sea buckthorn fruits. In jam, the taste and smell of the berries softens, but there are still a lot of benefits.

The best recipes for sea buckthorn jam step by step

Sea buckthorn jam can be prepared in different ways and each time it will be good in its own way. One housewife prefers to cook it quickly, without spending a lot of time, while another is ready to work hard and add additional ingredients to get a delicious taste. Only one component is irreplaceable here - sea buckthorn itself.

Research has proven that sea buckthorn strengthens the heart, removes uric acid from the body, cleanses organs of toxins, normalizes body temperature during fever, helps cleanse the liver and kidneys, renews skin cells and improves complexion, helps fight insomnia and depression.

Therefore, jam made from these berries can be considered literally a medicine. Cooking sea buckthorn is much faster than picking it, because the berries are quite small. But the effort expended is worth the end result. For jam, you should select whole berries without damage or signs of rot.

Note! You need to wait until the sea buckthorn is fully ripe. You can collect it even after the first frost. Unripe berries will taste bitter.

According to any recipe, you should not cook dessert for more than 20 minutes in order to preserve the maximum amount of nutrients in the original product. The easiest way to prepare classic sea buckthorn jam. It turns out thick and tasty. For preparation you need:

• 1 kg of sea buckthorn;
• 1 kg granulated sugar.

The washed berries are poured into a bowl, sugar is added and allowed to brew at room temperature for 3-4 hours. During this time, the berries will release juice. Now you can put the pan on the fire. From the moment of boiling, the dessert is cooked for 10 minutes, constantly stirring and crushing the berries. After this, the jam is poured into sterilized jars, covered with lids and stored in a cool place.

Sea buckthorn jam - tasty and healthy: video

Sea buckthorn berries contain a large amount of organic acids. Due to this feature, sea buckthorn jam is stored well even with short-term heat treatment. The berries make excellent five-minute jam. To prevent the dessert from fermenting, you should add a little more granulated sugar than according to the usual recipe. To prepare you will need:

• 2 kg of sea buckthorn;
• 2.4 kg sugar;
• 0.2 liters of water.

First, a thick syrup is boiled from water and granulated sugar. It is better to use a pan with thick walls, then the jam will not burn. You can check the readiness of the syrup by dropping a small drop onto a saucer. It should retain its shape and not blur.

Then the washed berries, dried with a paper towel, are thrown into the boiling syrup and kept on high heat for 5 minutes. The finished jam is poured into sterilized jars and closed with ordinary nylon lids, since the workpiece will still have to be kept in the refrigerator due to minimal heat treatment.

This is a special recipe that allows you to preserve the maximum amount of vitamin C in the product, which is destroyed at high temperatures. Sea buckthorn without cooking will serve as a tasty medicine in winter during the cold season. After all, it is known that vitamin C helps the body resist influenza and ARVI, as well as recover faster after an illness.

This preparation is also suitable for preparing a delicious vitamin drink; just dilute 2-3 teaspoons of the finished product in a glass of boiled water. To ensure that sea buckthorn with sugar does not contain anything unnecessary, the berries are first blanched and rubbed through a sieve, after which the skin and seeds are discarded. To prepare you will need:

• 5 glasses of sea buckthorn juice;
• 10 glasses of granulated sugar.

The number of ingredients may be different, but the proportions must be respected. Juice and sugar are mixed with each other. To speed up and facilitate this process, the mixture can be slightly heated on the stove.

Note! To ensure that the vitamins remain intact, berry juice and sugar should not be brought to a boil.

After the sand has completely dissolved, the workpiece is poured into sterilized jars and sealed with metal screw caps. This sea buckthorn should be stored exclusively in the refrigerator.

Raw sea buckthorn jam: video

Today, a multicooker has found its home in almost every kitchen and makes life a lot easier for both inexperienced and experienced housewives. This assistant prepares the dish without outside participation, preventing the food from burning and drying out. The multicooker makes any kind of jam perfectly; some models even have a special mode for this.

If your equipment does not have this capability, the dessert is prepared using the “stew” function. The total cooking time takes no more than 3 hours. You only need 2 simple ingredients:

• 1 kg of sea buckthorn;
• 1.2 kg sugar.

Selected washed berries are poured into a bowl along with granulated sugar and wait for the juice to form. When this stage is completed, the mixture of sea buckthorn and sugar is transferred to the multicooker bowl and the “stew” mode is turned on. The jam will cook for about an hour with the lid open. It is not necessary to stir it, but you need to skim off the foam.

As soon as the healthy treat is ready, it is poured into sterilized jars and sealed with metal lids. If you are going to eat the jam in the near future, you can cover the container with a nylon lid or parchment paper and store it in the refrigerator.

Sea buckthorn and apple jam combines two healthy and tasty products. This recipe will especially help those who have several well-fruiting apple trees in their dacha. Part of the harvested crop can be left for fresh storage, and the rest can be processed. It is better to take equal amounts of both ingredients. To make this jam you use:

• 0.5 kg apples;
• 0.5 kg sea buckthorn;
• 0.7 kg granulated sugar.

The berries must be sorted and washed. The apples are first washed, then peeled and cut into small slices. All the above ingredients are combined together and wait for the juice to form. This usually takes several hours.

At the next stage, the workpiece is transferred to a saucepan and brought to a boil. After this, the fire is turned off and the future dessert is kept for several hours; many simply leave it overnight so that the apples and berries are thoroughly soaked in syrup.

The second stage of preparation takes 40 minutes. The jam is brought to a boil and kept over low heat, stirring constantly. When the delicacy is ready, it is poured into sterilized jars and sealed with metal lids. This preparation can be stored all winter at room temperature.

Seedless jam has a very delicate consistency, and is more like jam. Only very ripe berries are suitable for this recipe. Of course, it must be of good quality. First, the sea buckthorn is sorted and washed, blanched for 15-20 minutes, and then rubbed through a sieve. In this case, it turns out that the drupes and skins do not end up in the jam; it is based only on pulp and juice.

A more modern way of preparing berries is to use a juicer. For the recipe you will need:

• 1 kg of sea buckthorn;
• 0.8 kg sand.

Pour sand into the resulting berry puree and wait 15 minutes until the sugar is completely dissolved. Now the mixture can be put on the fire and brought to a boil, stirring constantly so that it does not burn. After this, reduce the flame to a minimum and keep the jam on the fire for 5 minutes. The finished dessert is poured into sterilized jars and sealed with metal lids. It is better to store it in a cool place.

Sea buckthorn jam without seeds: video

Honey will only complement the healing properties of sea buckthorn. This preparation in winter can replace a vitamin complex, a cure for colds and will help keep a tired body in good shape.

Making a healthy dessert is incredibly easy. For it you will need:

• 1 kg of sea buckthorn;
• 1 kg of honey.

If the honey is candied, it needs to be melted in a water bath. After this, the berries in a saucepan are poured with liquid honey and heated over low heat, without bringing to a boil, then the heat is turned off. This procedure is done three times with an interval of 30 minutes.

The finished jam is poured into sterilized jars, rolled up with metal lids and wrapped until cool. To ensure that the healing delicacy is well stored, it is stored in a cold cellar.

The taste combination of sea buckthorn and orange will be original and bright for the taster. Citrus fruit complements the healthy berry not only with taste, but also with useful components. We can say that a jar of such jam contains a charge of vivacity, health and good mood. The cooking process itself will not take much of your time. You will need to prepare in advance:

• 600 g sea buckthorn;
• 600 g sugar;
• 2 oranges.

The washed selected berries are combined in a pan with granulated sugar and placed on the stove to quickly form juice. As soon as the mixture reaches a boil, it must be turned off. Meanwhile, peel the oranges and squeeze out the juice, which is immediately added to the pan. The mixture should be simmered over low heat for 15 minutes, stirring constantly.

Another option for preparing such a dessert involves grinding the orange in a meat grinder along with the zest and then adding it to the berries. This delicacy turns out thicker and more aromatic. The prepared jam is placed in clean, sterile jars and sealed with metal lids. It is better to store it in a cellar or basement.

If you have a pumpkin of incredible size on your site, you can use some of it for harvesting and make unusual jam with sea buckthorn. The color of this dessert will be amazing, sunny. And in terms of vitamin content, jam will surpass many other dishes. At the preparatory stage, the pumpkin is cut into small cubes, and the juice is squeezed out of the sea buckthorn. The quantities of all ingredients will be as follows:

• 1 kg pumpkin;
• 1 liter of sea buckthorn juice;
• 1 kg sugar;
• zest of 1 lemon.

Then everything will be quite simple. The ingredients are combined in an enamel container and placed on the stove. After the mixture boils, reduce the heat to low and continue to cook, stirring occasionally. After 20 minutes, add chopped lemon zest to the pan, let the jam boil again and turn it off. Now the workpiece needs to be distributed into jars, closed with metal lids and taken to the basement for storage.

In winter, sea buckthorn jam will saturate your body with vitamins and will delight your household and guests. You can drink it with tea or pour it over casseroles, cheesecakes, and pancakes. Sea buckthorn jam will also help out those who are planning to prepare some kind of dessert, soaking it in aromatic syrup. Try cooking it using different recipes and choose the one that becomes your favorite.

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.

Useful properties

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;
• cholecystitis;
• stomach ulcer and gastritis;
• indigestion;
• hepatitis;
• acute pancreatitis;
• hypotension;
• diabetes mellitus;
• 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

1. Wash the sea buckthorn in cool water, removing spoiled or bruised berries, branches and leaves in the process.
2. Place the sea buckthorn in a colander or on paper towels to dry completely.
3. Place the berries in a large enamel pan, layering them with sugar.
4. Cover the container with gauze or a towel and leave for five to six hours so that the sea buckthorn releases its juice.
5. Place the pan on the stove, turn on low heat and stir the mixture constantly.
6. When the syrup thickens and the berries become transparent, remove the pan from the heat and wait until the mixture cools completely.
7. 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

1. Wash the sea buckthorn in cool water, removing spoiled berries and debris.
2. Boil water in an enamel saucepan.
3. Add sea buckthorn to the pan and continue to boil for five minutes.
4. Without allowing the broth to cool, strain it.
5. Pour the liquid back into the pan and put it on the fire, and set the berries aside for a while.
6. Pour sugar into the pan with the liquid and stir constantly until the granules are completely dissolved.
7. Place sea buckthorn into boiling syrup.
8. When the foam appears, remove it and boil the mixture for another five minutes.
9. 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

1. Wash the berries in cold water, removing any unsuitable ones, as well as branches and leaves.
2. Using a juicer, extract the juice from the sea buckthorn.
3. Mix the liquid with sugar in an enamel pan and put on fire.
4. Stir constantly until the sugar dissolves.
5. When the syrup thickens, remove the container from the heat and cool the jam.
6. 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 for every kilogram of berries.

Preparation

1. Wash the sea buckthorn, removing spoiled berries and debris from the total mass.
2. Place the berries in a juicer and make juice.
3. 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.
4. Combine juice and sugar and wait until the granules are completely dissolved. To speed up the process, stir the mixture periodically.
5. Pour the syrup into sterile jars, close and refrigerate.
6. 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

1. Wash and sort the sea buckthorn.
2. 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.
3. Drain off the juice.
4. Pour water over the cake, bring to a boil and boil for about ten minutes.
5. When the broth has cooled slightly, pour the juice into it. If you want the drink to be sweet, add honey or sugar.
6. Close the pan, wrap it in a blanket and let the drink brew for 20 minutes.
7. 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.

1. 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.
2. 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.
3. 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.
4. Orange zest. Gives the jam a spicy bitterness. For every kilogram of berries there is about a tablespoon of the additive.
5. 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.

Making sea buckthorn jam is not only useful, but also exciting. Confiture prepared at home will bring joy to the housewife and the whole family. In winter, the amber delicacy will help cure colds and delight you with its amazing taste.

An amazing plant - sea buckthorn. The amber-colored fruits are densely strung on a branch. They contain a pantry of the sun, filled with aroma, vitamins and substances essential for the body that help strengthen the immune system. Unlike jam, sea buckthorn confiture is prepared without using a large amount of granulated sugar. During its cooking, you can use the classic ratio of ingredients - 1:1. However, if desired, you can add less sugar. This will make the piquant taste of the jam even more refined. And, importantly, much more useful.

To obtain the consistency of a jelly-like treat, a large amount of granulated sugar is not required. It turns out to be quite thick due to the sufficient amount of pectin contained in the berries.

This distinguishes sea buckthorn confiture from jams made from other berries and provides a number of advantages for consumption by lovers of delicious sweets with a sour-tart flavor.

Selection and preparation of sea buckthorn

In order for the sea buckthorn dessert to turn out tender and not lose its taste, its preparation requires special care in the selection and preparation of the fruits themselves.

When choosing sea buckthorn for jam, you should pay attention to the following aspects:

• berries are selected for good ripeness;
• fruit color - amber-yellow;
• the bunch does not contain damaged (bruised, dried out or rotten) components.

Such a product will allow you to obtain a fragrant and golden jam during processing.

The preparation of raw materials also requires special care. The algorithm of actions is as follows:

1. Separate the berries from the branch.
2. Remove dry flowers and unripe or limp fruits.
3. Rinse under running water. You can change the water several times.
4. Place in a colander to remove remaining water.

The berries prepared in this way are ready for preparing the confiture recipes offered below.

How to make sea buckthorn jam at home

You won’t find a tastier delicacy than jam made at home with your own hands. The ingredients are the simplest:

• 1 kg granulated sugar;
• the same amount of berries;
• 200 ml water.

If desired, at the end of cooking you can add 15 g of sugar with a gelling effect.

A simple recipe for the winter

The sequence of actions involves the following procedures:

1. Make syrup - add sugar to boiling water and stir until it is completely dissolved.
2. Add prepared berries to the syrup.
3. Cook until the fruits soften.
4. Using a strainer, select sea buckthorn and grind the berries through the sieve.
5. Add the resulting mass back to the syrup. Cook over low heat for half an hour.

The jam is almost ready. It should be poured into 0.5 liter glass jars and sterilized for another 15 minutes, covering the jars with lids.

Roll up the jars, turn them upside down and cover with a blanket or blanket. This jam will last all winter and will delight you with pleasant memories of summer.

No cooking

The benefits of this delicacy are beyond doubt, since the berries, without heat treatment, retain all their healing properties and the maximum effectiveness of vitamins and microelements. It's easy to prepare. Only the preparation of raw materials becomes more complicated. After repeated washing, clean berries must be laid out in a thin layer on a towel and dried until the moisture has completely evaporated. Glass jars are pre-sterilized in the oven or processed for 1-2 minutes in boiling water.

Ingredients and work progress:

1. Sprinkle berries (1 kg) with sugar (2 kg).
2. Grind thoroughly. It is recommended to use an enamel container and a wooden spatula or pestle.
3. Distribute the resulting mass into the prepared bowl.
4. Pour in the remaining syrup. The jars must be filled to the neck. It is advisable to use containers with screw-on lids.

This jam will keep well for 8-9 months thanks to the large amount of sugar. Overweight jam lovers should pay attention to this.

Seedless

To prepare this jam you need to do the following:

• prepare the berries - sort, wash under running water, let the water drain;
• remove seeds from sea buckthorn (it is advisable to carry out this operation using a juicer);
• add sugar to the resulting pulp and juice in a 1:1 ratio, that is, in equal proportions;
• put on very low heat, after boiling, skim off the foam and simmer until thickened.

To make the jam jelly-like, add 10-20 g of gelled sugar before finishing cooking.

With honey

The ingredients used to make the confiture are somewhat more expensive than in previous recipes. However, the taste and value of the product are worth it. It is necessary to use equal amounts of honey and sea buckthorn fruits.

Cooking method:

• heat the honey in a steam bath;
• Pre-grind the berries in a wooden mortar (you can use a blender);
• combine ingredients and bring to a boil;
• keep on low heat for 5-10 minutes.

There is no need to cook for a long time, since honey is an excellent preservative, and the jam will last for a long time. For added spice, you can add cinnamon or cloves to taste at the end of the process.

With apples

This method of preparing sea buckthorn jam sets it apart from previous recipes. The products used in it are not so expensive, and the yield is much greater. In addition, the tart taste of sea buckthorn is less noticeable in the jam.

Ingredients:

• 1000 g sea buckthorn berries;
• the same amount of granulated sugar;
• 400 g apples.

Preparation:

1. Pass the sea buckthorn through a colander.
2. Combine with sugar.
3. Peel the apples, remove the core and boil in a small amount of water until tender.
4. Drain the water and make applesauce.
5. Combine grated sea buckthorn with sugar and apple puree, stir until smooth. Transfer to prepared bowl.
6. It is necessary to pasteurize for 25 minutes, roll up, and wrap.

In a slow cooker

Jam prepared in this way allows for 2 types of preparation of sea buckthorn berries. They can be ground or used whole.

To prepare the original recipe you will need:

• granulated sugar - 1200-1300 g;
• fruits - 1000 g.
• cinnamon, raisins, nuts - to taste (optional).

Algorithm of actions:

1. The first stage is preparing the berries.
2. Sprinkle the fruits with sugar and leave for 3-4 hours to release the juice or add a glass of water.
3. Place ingredients into the slow cooker.
4. Set the operating mode - extinguishing (60 minutes).
5. Switch to frying mode. The procedure continues until foam appears, which should be removed.

The jam is ready. Place in prepared containers, seal and store.

In the bread machine

Preparing dessert in such an unusual way gives amazing results. The jam turns out tender, golden and fragrant.

You will need:

• one kilogram of berries;
• the same amount of sugar;
• 15 ml lemon juice.

Cooking method:

1. Process the fruits - rinse, dry, mix with granulated sugar, leave until the juice releases.
2. Place in an enamel bowl over low heat. Add juice and 100 ml of water. Let stand until the sugar is completely dissolved, remembering to stir.
3. Place the resulting mixture into the bread machine.
4. Set the mode to jam.

Storage

A refrigerator, pantry or dry basement is suitable for storage. Compliance with the recommended proportions and following the tips for preparing raw materials and preparing delicacies will make it possible to preserve the products for 12 months.