Sea buckthorn jam for the winter

Content

1 Some tips for making sea buckthorn jam
2 Sea buckthorn jam without seeds: classic recipe
3 Terms and conditions of storage of sea buckthorn jam
4 Conclusion

Sea buckthorn jam retains many useful substances, except for those vitamins that are destroyed during heat treatment. If it is not possible to simply freeze the fruits, the cooked preparation will be a good help for the body in winter.

Some tips for making sea buckthorn jam

This type of jam is loved because of its uniform consistency. Prepared from fruits with a high content of pectins, which give the dish a jelly-like state. In order for valuable substances to be preserved after heat treatment, the process must be accelerated. They take a few fruits and cook them in a wide saucepan, where it is easier to ensure that the dish does not burn.

The fruits are prepared for high-quality jam. According to the recipe for sea buckthorn jam, the berries are sorted, the stalks are removed, and washed.

The seeds are separated from the pulp by grinding whole through a sieve or after processing with a blender.

Add sugar to the finished homogeneous mass and make sure it dissolves over low heat, stirring constantly.

Advice! The berries are poured with water several times, then it is easier to remove the small leaves and pieces of twigs that pop up.

Homemade sea buckthorn preparations, rich in carotene and serotonin, retain useful healing substances, especially if the heat treatment was quick and pasteurization was used rather than sterilization.

Sea buckthorn jam without seeds: classic recipe

We bring to your attention a recipe for sea buckthorn jam with photos.

Ingredients and method of preparation

1.5 kg of berries;
0.8 kg granulated sugar.

The recipe for sea buckthorn jam involves rubbing the raw or cooked mass through a sieve to remove the seeds.

The washed fruits are crushed with a blender or a kitchen press for puree. Then rub through a sieve, but this can be done after simmering on fire. A slightly boiled mass will provide more raw material for the preparation, and it is much easier to puree.
Add sugar to the crushed berries, bring to a boil, stirring, and simmer over low heat for 15-20 minutes.
Transfer the workpiece into a fine mesh colander and grind, separating the skin and seeds.
The homogeneous liquid puree is boiled for another five minutes and packaged in sterilized containers.

By following the step-by-step recipe for sea buckthorn jam with photos, you get a healthy treat.

Sea buckthorn jam with apples

According to this recipe, the products can be cooked for a short time, so it is better to store the preparation in the refrigerator, or half-liter jars will have to be pasteurized for 10 minutes.

Ingredients and method of preparation

Take:

0.5 kg of sea buckthorn and non-sour apples;
850 g sugar;
100 ml water.

The workpiece is obtained with a dense consistency if the apples have little juice and the pulp is mushy.

For sea buckthorn jam with apples, the berries are first crushed in a blender, and the skin and seeds are separated using a sieve.
Apples are peeled, cut into slices, placed in a saucepan with water and boiled until softened.
The fruit mass is passed through a manual press and combined with berry puree.
Bring to a boil and cook for only two to three minutes. Place in steamed jars.

A delicious recipe for sea buckthorn jam with apples.

There is also an option of sea buckthorn jam and apple juice with pulp, which is taken as a fifth of the weight of the berries.

Raw sea buckthorn puree is combined with sugar to taste and left for several hours. During this time the mass will thicken.
Pour apple juice into the puree and cook for 15-20 minutes, stirring the semi-finished product with a wooden spoon all the time. Make sure that the mixture does not boil.
The jam is packaged in jars and placed in a bowl of hot water (up to 80°C).
Pasteurization lasts 15 minutes for half-liter containers.

Terms and conditions of storage of sea buckthorn jam

This jam is good for 12-18 months. It should be kept in a dark, cool room. Pasteurized jams will last for a year and a half.

Comment! The preparations, which are cooked very quickly and stored in the refrigerator, should be consumed within a year.

In winter, fragrant jams are diluted in a cup of tea or fruit juice is prepared. To do this, add 2-3 tablespoons of a sweet treat to a glass of boiled cold water. The sea buckthorn delicacy is tasty and healthy. It is used for sore throats and to strengthen the body after colds. The berries are used for hepatitis, the product improves digestion and reduces cholesterol.

Conclusion

Sea buckthorn jam is easy to prepare, and every housewife will be happy to store this valuable sweetness for the winter. A short time of heat treatment will preserve almost the complete set of vitamins. Delicious variety on the table!