A simple recipe for making sea buckthorn jelly for the winter
There are a lot of sea buckthorn jelly recipes for the winter, and the dessert is very tasty and healthy. This berry is superior to black currants, strawberries, cranberries, citrus fruits in terms of the content of vitamins and useful microelements. It contains A, B, C, E vitamins necessary for the body and strengthening the immune system. It is worth noting that there is more ascorbic acid in it than in lemon, which makes it an indispensable remedy for colds.
Content
Features of making sea buckthorn jelly
The cooking features are as follows:
- It is prepared from ripe, high-quality raw materials.
- Provides a stage of heat treatment or without it.
- Jelly can be made from pulp juice. And also to separate only the liquid. To do this, after pressing, maintain the mass: the pulp will rise upward, and the transparent liquid will be located at the bottom of the can. With a thin siphon tube, drain 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 the fruits collected in the first half of autumn. Collecting is a rather laborious task, but it pays off. It is not for nothing that they call it the "royal berry":
- The berries should be a rich orange hue.
- Separate the fruits from the twigs (if purchased with twigs). They can choke, this should be done carefully.
- Fill with water so that all unnecessary (twigs, leaves) float up.
- Rinse and dry the berries.
Methods for making 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 texture. Sea buckthorn juice can be prepared in two ways.
Required components:
- sea buckthorn - 1.1 kg;
- granulated sugar - 950 g.
Action diagram
Method 1:
- Put the fruits in a container, crush a little and cook over low heat, stirring occasionally, wait until the liquid comes out and boils. You don't need to add water, the berry will give a lot of juice.
- Rub the hot mass through a sieve, the skins and bones will separate.
- Pour sugar into a hot liquid with pulp, boil, boil for about a quarter of an hour and put in sealed dry containers.
Method 2:
- Use a juicer to prepare juice.
- Pour in granulated sugar, stir, boil, boil to 2/3 of the initial volume.
- Put in a dry hermetically sealed container.
With gelatin
Making sea buckthorn jelly with gelatin will not be difficult. The main thing is to correctly observe the proportions of the ingredients.
Important! The gelatin should swell and dissolve evenly.
It is necessary:
- berries - 1.1 kg;
- granulated sugar - 950 g;
- gelatin - 15 g.
Scheme of actions:
- Soak gelatin in 120 ml of water.
- Prepare juice, add granulated sugar, dissolve and bring to a boil.
- Add gelatin to the sea buckthorn syrup and stir until completely dissolved.
- Pour into dry sealed containers.
No gelatin
It is not difficult to make jelly without gelatin, the main thing is to follow the technology correctly so that it thickens and has the required consistency.
It is necessary:
- berries - 1 kg;
- sugar - 900 g
Cooking procedure:
- Prepare juice from berries.
- Add sugar, boil, stirring occasionally.
- Boil for a quarter of an hour. Leave on for eight hours to thicken.
- Transfer to dry sterilized containers and close tightly.
Without cooking
Sea buckthorn jelly for the winter without cooking undoubtedly stands out from all cooking methods. This is how you can preserve the maximum of useful components.
Required components:
- granulated sugar - 650 g;
- sea buckthorn - 900 g.
Cooking procedure:
- Make juice from the berries using a sieve or juicer.
- Put the juice with pulp into dry sterilized containers. You need to fill half of the container.
- Pour in granulated sugar until the jar is full, mix, wait for dissolution.
- Make a crust on top of the sugar, close and refrigerate.
With grapes
Required components:
- sea buckthorn - 1 kg;
- grapes - 900 g;
- sugar - 950 g
Cooking procedure:
- Pass the berries through a juicer.
- Combine with sugar and cook until a jelly consistency.
- Lay out in previously sterilized jars, seal tightly.
With honey
The sea buckthorn harvested in this way is a storehouse of vitamins and useful components.
It is necessary:
- berries - 1 kg;
- honey - 700 ml.
Cooking procedure:
- Prepare juice from washed and dried berries.
- Stir with honey and put in a dry container, close tightly.
With agar agar
Agar-agar is a vegetable product obtained from seaweed, an analogue of gelatin. It contains iodine, magnesium.
It is necessary:
- sea buckthorn - 1.1 kg;
- sugar - 850 g;
- water - 350 ml;
- agar-agar - 8 g.
Cooking procedure:
- Pour over the agar-agar with water and let it swell for about an hour.
- Prepare sea buckthorn juice and mix with sugar.
- Put to cook, stirring occasionally the swollen agar-agar.
- Pour in sea buckthorn, boil.
- Transfer quickly to a dry container, as the jelly thickens rather quickly. Close tightly.
From frozen sea buckthorn
The advantage of this method is that the jelly is prepared before direct consumption.
It is necessary:
- berries - 500 g;
- sugar - 350 g;
- gelatin - 7 g.
Cooking procedure:
- Defrost the berries and prepare the juice.
- Soak gelatin in 20 ml of water. After swelling, heat until completely dissolved.
- Mix juice with sugar.
- Pour warm gelatin.
- Stir, pour into molds. If you wish, you can decorate the bottom of the molds with whole sea buckthorn berries, citrus slices or other berries.
Storage rules
The storage rules are different depending on the preparation method:
- Jelly prepared without boiling is stored in the refrigerator.
- A heat-treated product may be stored at a temperature not exceeding 20 aboutFrom in a dark place.
No matter how the jelly is prepared, on a cold winter evening, it will be a great addition to tea drinking.
