Healthy and healthy food prepared according to this recipe flavored jelly made from seedless sea buckthorn in winter will be a real reward for those who can pick it from the thorny branches. By eating jelly in winter, you can not only fill yourself up, but also replenish the vitamin reserves of our body that have been depleted over the winter.
How to make homemade sea buckthorn jelly.
The collected bright yellow berries must be placed in a brass basin and pour water onto one finger. Boil a little and drain it in a colander.
When all the liquid has drained, wipe the softened berries.
Combine the liquid with the pulp and bring the thick juice to a boil.
Add granulated sugar - you can take 600 - 800 g per 1 liter of juice.
Cook until the mass in the bowl is reduced by a third. You can check readiness in another way: pour a little jelly onto a flat saucer and wait for it to cool. If you get a jelly-like mass on the saucer that does not drain when you turn the dish over, then the product is ready.
Place beautiful sea buckthorn jelly into jars. Before doing this, it is better to bake them in the oven or microwave. Seal tightly.
If the jelly will be stored in the refrigerator, there is no need to sterilize it. If the refrigerator is occupied and it has a place in the pantry, then every floor liter jar filled with jelly, you need to sterilize for 15 minutes.
You don’t need to add any spices to sea buckthorn jelly - its taste and aroma are so self-sufficient that it doesn’t need to be supplemented with anything.
Sea buckthorn jelly – delicious sweet preparation, which will replenish the supply of vitamins in the body in winter. You can put it in tea or spread it on toast - in any case, absolutely everyone will like the vitamins from the jelly.
Preparing berries for the winter is a centuries-old tradition. Even when there was no sugar yet, the berries were doused with honey to enjoy out of season.
Sea buckthorn is a wonderfully healthy berry that just needs to be prepared for future use. A full set of vitamins, fatty acids, macro- and microelements have a healing effect on the body. And just the sight of this orange joyful berry lifts your spirits.
Today we will prepare sea buckthorn jelly for the winter. We only need sea buckthorn and sugar, since sea buckthorn contains enough gelling substances. I make sea buckthorn jelly, just like my grandmother did, and she always took sugar not by weight, but by volume.
We will sort out the sea buckthorn, remove the branches, and wash it.
Warm the berries over medium heat for 10-15 minutes, stirring. We need the berries to burst and release their juice.
Now you need to rub the berries through a sieve to get rid of the peel and seeds. This will take some time. I don’t throw away the remaining mass, but cook compote or jelly.
Bring the resulting juice to a boil, add sugar, then reduce the heat and simmer the sea buckthorn juice over low heat for 10-15 minutes, skimming off the foam.
Pour sea buckthorn jelly into sterilized jars and close the lids tightly. As it cools, the jelly will acquire the desired thickness. Place the cooled jars of jelly in the refrigerator and open them on an autumn or winter evening to enjoy the wonderful taste and aroma!
If you have some sea buckthorn jelly left after pouring into jars, try it right away, it’s very tasty!
Description
Sea buckthorn jelly for the winter may not be the most popular preparation, but it is very healthy and tasty. You will only need to cope with the preparation of such a dessert once, and then prepare it every winter. If you have never made jelly for the winter before, then our step by step recipe with a photo will tell you in detail how to prepare it from sea buckthorn. The process of creating conservation will require a lot of time and patience from you, however, the result is worth it. In addition to the fact that sea buckthorn berries contain a lot of vitamins, they also contain natural acids that will support your body and immune system in winter.
The most popular medicinal product made from these berries is sea buckthorn oil. It is used for stomach ulcers, as well as for healing various burns. Many dermatologists recommend using sea buckthorn to treat various skin conditions. Besides useful qualities, our preparation will also have outstanding taste characteristics. You’ve definitely never tried jelly like this before in your life: it’s light, bright, aromatic and slightly tart at the same time. Sugar, which we will also use during the cooking process, will cover both the bitterness of the berries and their acidity. Let's start preparing sea buckthorn jelly for the winter at home.
Ingredients
Sea buckthorn jelly for the winter - recipe
The first thing to do is to collect sea buckthorn berries. This is not difficult to do, since sea buckthorn trees can often be found even just on the street. When picking, remember that sea buckthorn berries are very tender and burst easily, and their juice is absorbed and practically does not wash off, so take care of the appropriate clothing and gloves.
All berries collected at home must be carefully sorted; in the process, spoiled specimens, all debris, branches and leaves must be removed. Peeled berries must be poured into a large basin and poured cold water(1 kg of peeled berries will require approximately 500 ml of water).
Place the bowl of sea buckthorn berries on the stove, bring the liquid to a boil and prepare the jelly base over low heat for the next 20 minutes.
The contents of the pan or basin are first passed in portions through a very fine sieve.. We need to not only separate the juice from the pulp, we need to carefully rub the berries through a sieve as shown in the photo.
Next, the separated juice must be filtered again, but now through gauze folded in several layers or through a clean cotton cloth. Carefully place the fabric on top of the container, pour the juice into it and leave it like that for a while..
Already at the final stage, you can help the juice separate with your hands by wrapping the remaining pulp in a kind of bag and applying some effort.
As a result, we form the purest sea buckthorn juice, from which we will now continue preparing jelly for the winter.
We measure the volume of juice, pour it into an enamel pan and add the appropriate amount of sugar indicated in the ingredients. Bring the liquid in the pan to a boil, stir constantly and cook for 10 minutes over low heat, then bring to a boil again and so on until the consistency is suitable for freezing. You can check this in the following way: pour a little sea buckthorn mass into a bowl, cool it and put it in the freezer; if it hardens, then the base is ready and you can turn off the heat. It is best to remove foam from the surface of the liquid during the cooking process so that the result is a beautiful and transparent jelly.
The finished mass will change its color to a much more saturated one; you need to pour the hot liquid into pre-sterilized small glass jars, and then screw on the screw caps. After cooling, the jars must be placed in the refrigerator and the jelly must be completely frozen, where it must be stored until use. Healthy and tasty sea buckthorn jelly simple recipe ready for winter.
Sea buckthorn has always been considered very healthy berry, so this year I decided to make jelly out of it. Precisely jelly, since my godmother shared this recipe with me. Previously, I only tried it, but then I tried jelly from it and was surprised at how tasty it was. Just in the fall, my grandfather brought me a basket of sea buckthorn. He personally collected it and brought me such a gift. From useful and delicious gift it was difficult to refuse. Moreover, grandfather tried so hard, because sea buckthorn is very difficult to collect. It has thorns and requires skill to assemble it. I myself never collected sea buckthorn from my grandfather’s village, and then I only found out that my grandfather has a special device with which he easily collects this most useful berry. Sea buckthorn has such a unique set of vitamins that you will be ensured good health throughout the winter. In addition to vitamins, sea buckthorn also helps with throat diseases, improves appetite and promotes good digestion. The main thing is not to miss the sea buckthorn harvest. You need to make it before frost, because after it gets below zero at night, the berries become watery and will be difficult to pick. Sea buckthorn will burst after frost and as soon as you catch it on a branch, it will crack. It will be difficult to pick whole berries. Be sure to prepare delicious and healthy sea buckthorn jelly for the winter without cooking using this recipe. 
- 500 grams of sea buckthorn,
- 700 grams of granulated sugar.
Recipe with photos step by step:
I sort and wash the berries. I transfer it to a sieve and let the drops of water drain completely. 
I grind sea buckthorn berries through a meat grinder. But this is only half the battle, the main task is still ahead, because such twisted sea buckthorn will not make jelly. 
I cut off a large piece of gauze fabric and fold it into two layers. I transfer the sea buckthorn mass into gauze. 
I squeeze sea buckthorn juice by hand. It doesn't make a lot of juice, but it's enough to make a jar of jelly. 
Pour the resulting juice into a clean jar. 
I pour all the sugar into the jar and get a full container. 
I stir with a spoon and the jelly is almost ready. 
I close the jar with a lid and put it in the refrigerator for storage. This jelly stores wonderfully, and after cooling it becomes thick. Bon Appetite!
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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 vitamin content, useful 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.
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
- 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.
- 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 close 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 in 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 product of plant origin 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.
- Product passed heat treatment, may be stored at a temperature not exceeding 20 o C in a dark place.
No matter how the jelly is prepared, on a cold winter evening it will be a wonderful addition to tea drinking.
