Content
- 1 A few secrets for making sea buckthorn jelly at home
- 2 Sea buckthorn jelly with zhelfix
- 3 Sea buckthorn jelly with agar-agar
- 4 A simple recipe for making sea buckthorn jelly in the oven
- 5 Sea buckthorn and grape jelly
- 6 Sea buckthorn jelly recipe without heat treatment
- 7 Frozen sea buckthorn jelly
- 8 Conclusion
Few preparations for the winter can be distinguished at the same time by beauty, taste, aroma, and usefulness, like sea buckthorn jelly. This berry has long been popular due to its unique properties. From this article you can learn about various ways to make an invaluable delicacy for the winter, which is also a delicious medicine - sea buckthorn jelly.
A few secrets for making sea buckthorn jelly at home
In the autumn, when the branches of this plant are literally covered with golden-orange fruits, the only problem in collecting them is the numerous thorns and thorns that spoil the pleasure of enjoying this beautiful berry.
It can take about two hours to collect even one kilogram of sea buckthorn fruit, especially if the fruits are not very large. But this does not stop gardeners - sea buckthorn preparations are very tasty and healthy. Berries of any shade and size are suitable for making jelly; it is only important that they are collected in a ripe state, having fully accumulated the entire unique range of beneficial properties. After all, sea buckthorn, according to scientists from different countries, has been recognized as one of the most healing crops in the world.
In terms of the diversity of minerals and vitamins, sea buckthorn has left behind even recognized leaders in the berry kingdom, such as raspberries, cranberries, black currants and chokeberries. You won’t have to persuade either the small or large members of your family to take this tasty medicine. But only 100 g of sea buckthorn per day can relieve many colds and infectious diseases, improve immunity and help solve other health problems.
Before making sea buckthorn jelly according to any recipe, the picked fruits must be thoroughly washed in cold water. It is not necessary to remove the small stalks on which the berries are attached, since when wiped they will still go away along with the grounds, and they, like all parts of the plant, contain many useful substances.
Most often, to make jelly from sea buckthorn berries, the juice is first obtained in one way or another.You can use a juicer, but to preserve the healing properties, it is better to squeeze it manually or mechanically, but without using electrical vibration, which destroys many vitamins. Each recipe specifically states whether it is necessary to squeeze the juice out of sea buckthorn before preparing the jelly.
Classic recipe for sea buckthorn jelly with gelatin
For many years, real housewives have been using this recipe to prepare bright and dense sea buckthorn jelly, which can be enjoyed in the winter. Gelatin is an animal product obtained from the connective tissue of cartilage and bones. Finding it will not be difficult - it is sold in any store and can bring additional benefits to those who want to strengthen their hair, nails and teeth.
Ingredients and cooking technology
If you have 1 kg of sunny sea buckthorn berries, then according to the recipe you need to add 1 kg of sugar and 15 g of gelatin.
At the first stage, sea buckthorn puree is prepared. To do this, the berries are poured into a saucepan with a wide neck and placed on low heat. There is no need to add water; soon the fruits will release juice on their own. Bring the berry mass to a boil and heat for another 5-10 minutes while stirring evenly.
Then you will need to rub it through a sieve to separate out all the excess: seeds, twigs, peel.
The easiest way to do this is:
- Take a large plastic colander and place it on top of another container (pan, bucket).
- Place a few spoons of hot sea buckthorn mass into a colander and immediately grind it with a wooden mortar, so that the juice and pulp flow into the container, and all excess remains in the colander.
- Repeat this procedure in small portions until you have used all the berries.
- The process seems long and tedious, but in reality it is not - the boiled berries are ground quite quickly and easily.
Gradually add the required amount of sugar to the resulting puree.
At the same time, dissolve the gelatin granules in a small amount of warm water (50–100 ml). They need to sit in water for a while to swell.
Place the sea buckthorn puree with sugar on a heater and heat until the sugar crystals are completely dissolved. Then remove the heat and add gelatin to the berry mass. Stir thoroughly and, while hot, distribute the sea buckthorn jelly with gelatin into dry, sterile jars. It does not harden immediately, so you have time to act slowly. It is better to store the workpiece in the refrigerator or at least in a cool place.
Sea buckthorn jelly with zhelfix
In order to create sea buckthorn jelly with a pleasant texture and not overdo it with excessive boiling, housewives often use gelfix. This drug is based on pectin, a natural thickener found in large quantities in some berries and fruits (apples, currants, gooseberries). It is also contained in sea buckthorn, mainly in its peel. In addition to pectin, zhelfix contains citric and sorbic acid and dextrose.
Ingredients and cooking technology
For 1 kg of sea buckthorn, prepare 800 g of sugar and 40 g of gelatin, which will be marked “2:1”.
Prepare sea buckthorn puree using the method described in detail in the previous recipe. Mix Zhelfix with 400 g of sugar and combine with sea buckthorn puree.Start heating the berry puree and after boiling, gradually add the rest of the sugar according to the recipe. Cook for no more than 5-7 minutes, then pack the jelly in a glass container and roll up.
Sea buckthorn jelly with agar-agar
Agar-agar is a plant-based gelatin analogue obtained from seaweed. The drug itself is very useful because it contains magnesium, iodine, and folic acid. It is also valuable for those who are on a diet, as it can quickly give a feeling of fullness.
In addition, unlike preparations using gelatin, jelly with agar-agar does not melt if left at room temperature for a long time.
Ingredients and cooking technology
Prepare:
- 1 kg of sea buckthorn berries;
- 800 g sugar;
- 500 ml water;
- 1 level tablespoon of agar-agar powder.
For this recipe, you can use sea buckthorn puree prepared using the above technology, or you can simply grind washed and dried berries using a blender with added sugar. In the second option, the usefulness of the preparation will increase due to the seeds and peel, which contain many useful substances, but for some it may be unpleasant to absorb sea buckthorn jelly along with the seeds, despite their healing properties.
Soak the agar-agar in cold water for at least an hour. If you do not do this, you will have to boil it longer. After this, bring the agar-agar solution to a boil with constant stirring and cook for exactly one minute. The agar-agar mass begins to thicken well, so constant stirring during boiling is necessary.
Remove the hot mixture with agar-agar from the heat and add sea buckthorn puree and sugar to it.
After stirring well, the fruit mixture can be boiled for a few more minutes, or you can immediately pour it into glass jars. Jelly with agar-agar hardens very quickly, so you need to act quickly without relaxing.
This sea buckthorn dessert is stored in jars with screw-on lids at normal room temperature.
A simple recipe for making sea buckthorn jelly in the oven
Recipes for making sea buckthorn jelly without adding gelling agents are still popular. True, usually the cooking time for berries with this method of production increases and there is a significant loss of nutrients and vitamins. To shorten the heat treatment period and simplify the process itself, you can use the oven.
Ingredients and cooking technology
To make sea buckthorn jelly according to this recipe, you will only need to prepare the berries themselves and sugar in a 1:1 ratio by weight.
After washing and drying the sea buckthorn, place the berries in one layer on a thin baking sheet and heat for 8-10 minutes at a temperature of about 150°C. Carefully pour the resulting juice into a suitable container, and rub the softened berries through a sieve using the method you already know.
Mix the berry puree with sugar and leave to steep at room temperature for about 8-10 hours until the sugar is completely dissolved.
After which the sea buckthorn jelly can be placed in pre-sterilized and dried jars, closed with lids and stored in a cool place (cellar or pantry).
Sea buckthorn and grape jelly
Sea buckthorn goes well with many fruits and berries, but the most popular recipe is combining it with grapes.
Ingredients and cooking technology
For making jelly, fleshy, light, seedless grapes are better suited. Sea buckthorn and grapes need to be prepared in equal proportions - 1 kg of both fruits, while you can take half as much sugar - about 1 kg.
The preparation process is very simple - prepare puree from sea buckthorn in a way that is already well known to you or simply squeeze out the juice. Grind the grapes using a blender and strain through a sieve to remove the skins and possible seeds.
Add sugar to the fruit mixture and cook for 15 to 30 minutes until the mixture begins to thicken.
When ready, place the jelly into sterile jars.
Sea buckthorn jelly recipe without heat treatment
Sea buckthorn jelly prepared according to this recipe can rightfully be called “alive” since it retains absolutely all the healing properties inherent in these berries.
Ingredients and cooking technology
In order for the “live” sea buckthorn preparation to be stored well, it is necessary to take a larger amount of sugar than in recipes that use heat treatment. Usually 150 g of sugar is taken per 100 g of berries.
It is best to grind the sea buckthorn through a meat grinder and squeeze the resulting cake through a sieve or several layers of gauze.
Add the required amount of sugar to the juice and pulp, stir thoroughly and leave in a warm place for 6-8 hours to dissolve the sugar. After which the jelly can be stored in the refrigerator or other cool place.
In this case, the workpiece can be safely stored even at room temperature.
Frozen sea buckthorn jelly
Sea buckthorn is remarkably preserved when frozen, and jelly from it is no less tasty and healthy than from fresh one. But there is no particular point in preparing it for the winter, since frozen sea buckthorn and it keeps well. It’s better to prepare a delicious dessert for the next few days, but with minimal heat treatment and preserving all the vitamins.
Ingredients and cooking technology
To prepare jelly from frozen sea buckthorn, gelatin is usually used, but you can do without it altogether.
In the first case, the berries (1 kg) should be thawed and pureed using any available method, freeing them from seeds and peels. Add 600-800 g of sugar to the puree.
At the same time, dissolve 50 g of gelatin in boiling water (100 ml) and combine it with sea buckthorn puree. No additional heat treatment is needed. Place it in suitable containers and send it to harden in a cold place (in winter you can use the balcony). Frozen sea buckthorn jelly with gelatin will be completely ready in 3-4 hours.
If you don't want to mess with the thickener, you'll have to do things a little differently. Let 200-300 ml of water warm up and add frozen sea buckthorn berries (1 kg). As they boil, they will defrost and release additional juice. Cook for about 10-15 minutes, and then rub while hot through a sieve in the manner already familiar to you.
Combine the resulting puree with sugar to taste (usually 500-800 g) and cook for another 5-10 minutes. The finished jelly can be poured into convenient containers. It will completely harden only after 8-12 hours.You can store it in any convenient place.
Conclusion
It is quite easy to prepare sunny sea buckthorn jelly, but the delicacy has truly healing properties, a delicious taste reminiscent of pineapple, and is stored well even in an ordinary room.
