Sea buckthorn jam: recipes, beneficial properties

Sea buckthorn jam is just one way to process this amazing berry, but far from the only one. Sea buckthorn fruits make an excellent compote; you can make jam or confiture from them.Finally, you can simply freeze the berries. All these methods are discussed in this article.

Beneficial properties of sea buckthorn jam

Sea buckthorn is perhaps the most underrated berry. Most gardeners, especially in Central Russia, perceive this crop solely as a raw material for the production of sea buckthorn oil, and therefore do not even consider planting it on their site. Partly this is a desire for more rational use of space in the garden.

Indeed, sea buckthorn is a rather peculiar plant. To obtain a harvest, you need trees of different sexes; nothing can be planted in the root zone, etc. Therefore, many simply plant self-fertile garden crops so as not to have problems with the harvest. Meanwhile, the benefits of sea buckthorn berries are disproportionately greater than those of apples or plums. Its fruits contain:

• provitamin A (carotene);
• vitamins B1, B2 and B9;
• vitamins C, E and P;
• groups of vitamins K and P (phylloquinones and unsaturated fatty acids).

In addition to vitamins, sea buckthorn contains more than 15 different microelements: zinc, magnesium, boron, aluminum, titanium, etc. All this makes the fruits of the bush a real medicine. It has been proven that sea buckthorn helps with various gastrointestinal diseases; it has bactericidal and analgesic properties. Its use slows down the development and reduces the risk of tumors, including malignant ones.

In addition, sea buckthorn is a wonderful restorative agent that strengthens the body’s immunity and promotes its speedy rehabilitation after illness.

Calorie content of sea buckthorn jam

The calorie content of sea buckthorn itself is only 82 kcal per 100 g.Naturally, the sugar contained in the jam significantly increases this indicator. However, the increase in calories is small. 100 g of sea buckthorn jam contains about 165 kcal.

The benefits of sea buckthorn jam for colds

When you have a cold, the healthiest thing will be “live” jam that has not been subjected to heat treatment. In this case, it will retain all the vitamins and organic compounds that help fight respiratory viral infections. First of all, it is vitamin C, and sea buckthorn fruits can contain up to 316 mg of it. When cooked, part of it is destroyed, but even at a lower concentration, sea buckthorn jam will still remain a very effective remedy against ARVI.

Rules for taking sea buckthorn jam for gastritis

Sea buckthorn has a beneficial effect on the walls of the stomach, promoting the regeneration of its mucous membrane, which is especially important in the treatment of the consequences of gastritis. However, it should be remembered that this valuable remedy also has contraindications. They could be:

• pancreatitis;
• individual intolerance;
• inflammatory processes in the gallbladder.

For gastritis in the acute phase, the use of sea buckthorn in any form should also be avoided. And the general rule: if the dose is not observed, any medicine will become poison. Therefore, even a healthy person should not overuse sea buckthorn jam.

How does sea buckthorn jam help with blood pressure?

Sea buckthorn does not affect blood pressure, but it helps reduce its fluctuations. In addition, the substances contained in the berries increase the elasticity of the walls of blood vessels, and this reduces the risk of strokes and heart attacks.

How to cook sea buckthorn jam correctly

For jam, berries are selected without damage or rot.In this simple way you can significantly increase the shelf life of the finished product. The fruits must be cleared of twigs and leaves. The berries are usually washed in the shower in a colander, stirring them by hand.

For cooking, wide dishes made of copper, brass or stainless steel are best suited. Enameled basins can also be used, but the enamel on the surface gradually cracks due to constant heating and cooling, and the jam in them begins to burn.

Traditional recipe for sea buckthorn jam

You will need 0.9 kg of sea buckthorn berries and 1.2 kg of sugar.

1. Rinse the berries and leave in a colander for a while so that the water drains and the berries dry.
2. Then pour them along with the sand into a cooking container, mix and leave for 5-6 hours.
3. Then put on the stove and cook over low heat, stirring, until thickened.

When the jam is fully prepared, it becomes transparent, and a drop of it does not spread over the plate. After this, the finished product is poured into small jars, having previously sterilized them in the oven or steamed, and put under a warm shelter to cool.

Sea buckthorn jam “Five Minute” for the winter

For jam according to this recipe you will need:

• sea ​​buckthorn – 0.95 kg;
• sugar – 1.15 kg;
• water – 0.25–0.28 l.

Preparation procedure:

1. Boil water in a cooking container.
2. Pour berries into it, cook for 5 minutes.
3. Place the berries in a colander, drain the water into a separate container, and strain.
4. Then heat it again to a boil, add sugar.
5. Stir until it dissolves.
6. Add steamed berries.
7. Cook, periodically skimming off the foam, for 10 minutes.

The jam is ready, you can pour it into small jars for storage.

How to cook sea buckthorn jam with seeds

For this jam you will need sugar and sea buckthorn berries in a 1:1 ratio.After preliminary washing and drying of the berries, they are covered with granulated sugar and left for a day. Then transfer it to a cooking container, heat it to a boil and slowly simmer until a drop of jam stops spreading over the plate.

Sea buckthorn jam without seeds

To make jam according to this recipe, you need to squeeze the juice from 2 kg of berries. For this you will need a juicer. After this, the amount of juice is measured, sugar is added to it in a proportion of 150 g per 100 ml. All this is put on fire and cooked for several minutes until the sugar is completely dissolved.

The finished jam is poured into jars, and after natural cooling, it is put into the cold.

Making sea buckthorn jam without cooking

The only preservative in this recipe is sugar, so the more you add, the longer the jam will last. In a regular recipe, you can take 1 kg of sugar for 0.8 kg of berries. The berries are crushed with a masher or blender and covered with sugar. You can leave the berries in this form overnight. Then mash everything again, mix and put into clean jars.

Recipe for frozen sea buckthorn jam

Frozen sea buckthorn saves everything beneficial features ripe fresh berries. Many people specifically use freezing so as not to subject the fruits to heat treatment and preserve them for as long as possible. As needed, the berries can be thawed in the required quantities and prepared from them both “live” (without heat treatment) and regular jam.

1. For simple jam of frozen berries you will need 1.2 kg. You will also need to take 1 kg of sugar. Sea buckthorn is covered with sugar for 5–6 hours, and then heated over low heat, gradually boiling until transparent.
2. You can also make five-minute jam from frozen sea buckthorn. Add 0.7 kg of sugar to 0.5 liters of clean water and cook under the lid for about an hour. During this time, you need to defrost 1 kg of berries, leaving them to thaw in a colander. After the syrup begins to caramelize, pour the thawed berries into it, cook them for 5 minutes, and then pack them into clean jars.

Healthy sea buckthorn jam with honey and nuts

Walnuts are most often used for this recipe. You can take different quantities, it depends on your taste. But the number of main components should be as follows:

• sea ​​buckthorn – 1 kg;
• honey – 1.5 kg.

Peeled nuts need to be crushed to crumbs. For this you can use, for example, a coffee grinder. Place a saucepan with honey on the fire and heat it to a boil. Add nuts. Cook, stirring, 5–10 minutes. Then add sea buckthorn and cook for another 15–20 minutes. The jam is ready.

A simple recipe for sea buckthorn jam with ginger

For 1 kg of sugar - 0.75 kg of sea buckthorn berries. You will also need ginger powder (1 teaspoon) or the fresh root itself, which needs to be grated on a fine grater (2.5 tablespoons).

Cooking should begin by preparing the syrup. Pour water into the pan, add sugar and ginger. Cook for 7–10 minutes. After this, you can add berries to the syrup. They need to be cooked for 15–20 minutes, and then removed and cooled for 2–3 hours. Then heat again to a boil and simmer for about an hour. When ready, the jam is poured into small jars and stored.

Recipe for making sea buckthorn jam with honey and cinnamon

There are two main ingredients in this recipe: honey and sea buckthorn berries. The same number will be required. Cinnamon and cloves are added to taste.

Honey must be carefully melted over low heat. There is no need to bring it to a boil.Then add the berries, and a couple of minutes before removing from the heat, add the spices. The whole process can take 7–10 minutes, after which the jam can be poured into small containers.

Sea buckthorn, pureed with sugar

Pour boiling water over berries (1 kg) and rub through a strainer. Add sugar (0.8 kg), stir and let stand for several hours. After this, the mass can be packaged in small containers and stored in the refrigerator.

Assorted fruits and berries, or what you can combine sea buckthorn with

Most varieties of sea buckthorn have a sweet and sour taste. It goes well with many fruits, berries and even vegetables, giving the jam a slight sourness and piquancy.

Pumpkin and sea buckthorn jam

Ripe pumpkin must be peeled and cut into small pieces. Squeeze juice from sea buckthorn berries. You will need the same amount of juice and sugar as pumpkin (the proportions of ingredients are 1:1:1). Place the pumpkin cubes in a saucepan, pour in sea buckthorn juice and sprinkle with sugar. Put on fire.

Cook over low heat until done. To add a citrus flavor, you can add lemon or orange zest a few minutes before removing the jam from the heat.

How to make sea buckthorn jam with apples

You will need 1 kg of apples and sea buckthorn, as well as 3 cups of granulated sugar.

1. Rub the sea buckthorn through a sieve and cover with sand.
2. Peel the apples, remove the core and cut into small cubes. Pour a glass of water and simmer for 15–20 minutes until softened. Then also rub through a sieve.
3. Mix both purees, put on the stove and heat to 70–75 degrees. This will prevent the vitamins from being destroyed.
4. After this, the finished jam can be put into small containers and stored.

Sea buckthorn jam with currants

It would be more correct to call it not jam, but jelly. They take sea buckthorn and red currant berries for it (the same amount). The berries are poured into a saucepan and placed on low heat so that they release juice. Do not bring to a boil. Then you need to squeeze out the juice through gauze or nylon.

For a liter of juice you need to take half a kilo of sugar. The juice is heated on the stove, gradually adding sugar and stirring. After complete dissolution, the hot juice is poured into small containers. After cooling, you need to put it in the refrigerator.

Sea buckthorn and zucchini jam recipe

Adding zucchini only increases the total volume of the jam, with virtually no effect on its taste. For 2 kg of zucchini you need the same amount of sea buckthorn berries and 1.5 kg of honey. The berries need to be ground, and the zucchini should be peeled and cut into small cubes. Place all ingredients in a cooking container and put on fire.

This jam is cooked in three steps. The first time the contents are heated to a boil and cooked for 5 minutes, after which it cools for 2–3 hours. Then the cycle is repeated twice more, but the third time the jam is boiled for 10 minutes, after which it can be packaged in jars.

Sea buckthorn and orange jam

You will need sugar and sea buckthorn - 0.3 kg each, as well as one medium-sized orange. Sea buckthorn is placed in a cooking container, covered with sugar and put on fire. After boiling, remove from heat. Orange juice is squeezed into a container with berries. Place the pan back on the fire and boil for 15–20 minutes. The jam is ready.

Hawthorn and sea buckthorn: a recipe for jam for the winter

For a kilogram of sea buckthorn berries you will need half a kilogram of hawthorn and one and a half kilograms of sugar. The berries need to be pureed using a blender and sugar added to them. Place on the fire and heat, without boiling, for 10 minutes.Then put the jam into jars, sterilize them in a water bath for half an hour and roll up the lids.

How to make sea buckthorn jam in a slow cooker

There are quite a few recipes for cooking sea buckthorn in a slow cooker. Here is the simplest one:

1. Take 1 kg of berries and 0.25 kg of sugar.
2. Pour into the multicooker bowl in layers and leave overnight.
3. In the morning, place the bowl in the multicooker, turn on the “stew” mode and set the timer for 1 hour.
4. Open the multicooker, stir the contents.
5. Turn on the “frying” mode. Without closing the lid, periodically stir the boiling jam and skim off the foam.
6. After the jam boils, turn on the “stew” mode again and boil the jam for another 5 minutes.
7. Pack hot into small, clean jars.

Secrets of making sea buckthorn jam in a bread machine

Modern bread machines have a special function - “jam”, so preparing this product is not difficult. The simplest jam is made from a kilogram of berries and sugar, a glass of water and half a lemon. You need to dissolve sugar in water and squeeze half a lemon into it.

Pour the berries into the bowl of the bread machine and pour syrup over them. Then all that remains is to turn on the “jam” function and wait for the end of the cycle. The finished product is placed in jars and closed.

Terms and conditions of storage of sea buckthorn jam

Jam that has not been subjected to heat treatment is stored in the refrigerator. Their optimal shelf life is from 3 to 6 months. As a rule, no more is required. Berries that have been subjected to heat treatment can be stored longer - up to 1 year. The storage location must be cool, so this product is stored in a cellar or underground.

Contraindications to the use of sea buckthorn jam

First of all, this is individual intolerance.Contraindications to the use of sea buckthorn jam are acute gastrointestinal diseases (cholecystitis, pancreatitis); you should not eat it if you have open forms of ulcers or gastritis. It is also worth limiting its use for those who are contraindicated in consuming sugar.

Conclusion

Sea buckthorn jam can be a real highlight of the holiday table, because not every gardener grows this wonderful berry on their plot. This is a really delicious dessert. And at the same time, this is a great way to provide yourself with a supply of vitamins for the winter, improve your body’s health and increase its vitality.

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