Sea buckthorn jam: 5 easy recipes for the winter

Many popular names are very precise and descriptive. Otherwise, these golden berries cannot be called sea buckthorn. They fell tightly to the branches, as if they had grown together with them, stuck. The plant is known for its medicinal properties. The taste of the berries is not as bright as that of raspberries and other plants that are popular at their summer cottage. But for most far-sighted people, 1-2 sea buckthorn bushes necessarily grow in the corner of the fence. In the list of ways of harvesting berries for the winter, jam occupies a central place, second only to frozen fruits.

Seedless

Berry fruits contain the maximum amount of vitamins, elements and natural acids. The delicacy prepared in this way is pleasant in consistency with a transparent amber color. Such a dessert is not a shame to serve or use as a filling for pies.

Products:

• berry - 1.5 kg;
• granulated sugar - 1.2 kg.

Cooking procedure:

1. First of all, you need to carefully prepare the sea buckthorn for further use. To do this, it is sorted out, debris is removed, washed. Transfer to a suitable saucepan, add a little water and blanch the fruit over medium heat for 15-25 minutes.
2. The softened berries need to be grated through a fine mesh sieve. The remaining cake is perfect for making sea buckthorn oil.
3. Pour the prepared sea buckthorn juice with pulp into a multicooker bowl, add granulated sugar and set the timer for 15 minutes, and the "Fry" program. Cooking is required with the lid open. With a longer boiling down of the mass, you get a thick jam resembling jam.
4. While hot, spread the jam in sterile jars, close well with lids and put it in the cellar. The delicacy prepared according to this recipe does not require additional heating.

Sea buckthorn

Sun on a branch

Sea buckthorn is not decorative for most of the year. Its branches are covered with thorns, flowers are small and inconspicuous. They don't need big petals and sweet nectar. The plant is pollinated by the wind, propagates by shoots and seeds, which are carried over long distances by birds that have pecked juicy berries.

Only by the time the berries ripen does a branchy bush or a small tree transform, as if lighting up with a thousand little suns. From 1 plant, up to 14-15 kg of sweet and sour berries are obtained, vaguely reminiscent of pineapple in taste. The elegance of the fruit is emphasized by narrow two-colored leaves. Their front side is darker, with specks, and the inside is silvery. For its bright appearance during the fruiting period, sea buckthorn in some regions is called the "golden tree".

The plant has been known since the Paleolithic period. Its unique properties were gradually revealed, people began to cultivate it purposefully. The merit of breeders is the abundance of varieties and hybrids, among which there are species without thorns, resistant to typical diseases and pests, frost-resistant and easily drought-tolerant varieties. The varieties also differ in terms of ripening, being subdivided into early, middle and late ones. Many of them are zoned and feel great in the central and northern regions of the country.

There are 2 main varieties: buckthorn and willow buckthorn.They grow along rivers and lakes, climb to an altitude of 2100 meters, and are found in Altai, the Caucasus, Tibet, and the Scandinavian countries.

The berries of the wild ancestor are sour-astringent. The cultivated varieties have acquired a greater sugar content and richness of taste. Among the dessert types, the following are especially popular:

• Beloved.
• Giant.
• It digs.
• Muscovite.
• Moscow pineapple.
• Claudia.
• Nizhny Novgorod sweet.
• Tenga.
• Sunny.
• Altai.

It is these varieties that are most often used for the preparation of aromatic jam, which has therapeutic and prophylactic properties.

Fast and tasty

We offer busy housewives to consider the recipe for making "Pyatiminutka" sea buckthorn jam. Easy step-by-step instructions allow not only to save time, but also useful components in the composition.

Products:

• ripe berries - 540 g;
• granulated sugar - 600 g;
• clean water - 140 ml.

Procedure:

1. Prepare sea buckthorn and rinse thoroughly. Pour the required amount of water into a separate, clean saucepan and bring to a boil. Pour out the processed berry and heat it on medium heat for 5 minutes.
2. The resulting broth must be carefully drained and brought to a boil again (without berries), add granulated sugar and cook at an average heating temperature until the particles are completely dissolved.
3. Transfer the soft berries to the finished syrup, continue cooking for another 10 minutes. Remember to remove the foam from the surface and stir constantly. Cool, pour into clean jars, close tightly and chill. Place in a cellar or refrigerator.

When and how to collect sea buckthorn for jam

The timing of collection depends on the purpose of using the fruit. For compote, jam, jam or fresh consumption, you need to go for berries in late August or early September. The berries at this time are quite dense, they are convenient to collect, transport and store. Color becomes the main criterion. It should be bright golden.

For the juice and oil, you will have to wait a couple of weeks until the fruits acquire an orange sheen. They will become soft, juicy, but no longer suitable for jam. An amendment for the fruiting dates of a certain variety is imperative.

It is better to collect it yourself, not relying on a purchased product. Many sea buckthorn plantings are located along the roads, accumulating harmful emissions and heavy metals. Some unscrupulous sellers bring to the market crops harvested from far from ecologically clean places, and there will be no benefit from such an acquisition.

The berries of the plant are very small, fit tightly to the branches and are not very convenient to collect. There are two tasks: not to scratch on sharp thorns and not to crush the berries when harvesting. The first problem is easy to solve. Thornless varieties are selected or tight gloves with clipped fingertips are worn to maintain tactile sensations.

The second question is more difficult, but with a little resourcefulness, it has a solution. It is better to pick berries from the base of the branch to its edge, wearing an apron or old clothes, and place an inverted umbrella under the bush or spread a film. Thus, it will be possible to preserve the berries that fell off during the picking process.

You can speed up the process if you cut off the so-called "blind" branches along with the berries with a pruner. Their distinguishing feature is the absence of leaves at the tips. They will no longer give growth, they will dry up next season, but you still need to thin out the bush. For mass collection, special devices are used to help remove berries from the branches.

After picking, it is advisable to immediately separate some of the berries for jam and not delay cooking for a long time.

Video:

sea ​​buckthorn picking tool Expand

Without cooking

This simple recipe for making sea buckthorn jam for the winter does not provide for cooking jam. In this type of workpiece, the maximum amount of useful components and vitamins is preserved.It is worth remembering that this type of delicacy will not survive until late autumn in a cellar or refrigerator, as it may deteriorate.

Products:

• fresh berries - 1.5 kg;
• granulated sugar - 2.1 kg.

Combination of taste and benefit

1. Prepare sea buckthorn: sort out, remove rotten fruits, garbage. Rinse several times. If the main ingredient is poorly prepared, in this case, the earliest possible souring of the cans with the contents is possible.
2. Put on a clean towel and dry. Put some of the berries and sugar, using a wooden crush to grind the product. Then add the leftovers and do the same.
3. Cover the mass, leave on the kitchen table for 2 hours. After packaging in sterile jars, close tightly and store the cellar.
4. Similarly, it is allowed to prepare jam based on juice and sugar. To do this, squeeze juice from the prepared fruits, combine with sugar, stir until the sugar particles are completely dissolved. Pour into bottles and refrigerate.

Composition and calorie content

A small berry filled with sunshine contains:

• vitamins A, C, P, K, group B;
• flavonoids;
• coumarins;
• carotenoids;
• fructose;
• betaine;
• choline;
• tannins;
• organic acids;
• quercetin;
• magnesium;
• silicon;
• nickel;
• iron;
• molybdenum;
• manganese.

When picking berries for jam, you should devote some time to harvesting the leaves. They contain ascorbic, ursolic and oleanolic acids. The bark of the branches is rich in serotonin, which affects the processes in the nervous system and prevents the development of malignant tumors.

The calorie content of 100 g of berries is 82 kcal, but they are not eaten in buckets, most often they are limited to a small handful per day.

In cooking, berries are valued for their delicate taste with a slight sourness; jams, jellies, and compotes are prepared from them. To preserve the berries for the winter, they are frozen, rubbed with sugar, or make an amazing jam. Sea buckthorn fruits and oil from them are widely used in medicine and cosmetology.

Delicacy with nuts

It is in the autumn that walnuts contain the maximum amount of useful elements, vitamins and other useful substances. The combination of kernels and sea buckthorn makes the delicacy very tasty, healthy and satisfying.

Products:

• sea ​​buckthorn - 500 g;
• nuts (peeled) - 100 g;
• clean water - 100 ml;
• granulated sugar - 740 g.

Procedure:

1. Pour the required amount of water into a spacious saucepan, add granulated sugar, bring to a boil. Cook at medium temperature until the sugar particles are completely dissolved.
2. Nuts need to be cleaned tons of unnecessary partitions. Cut into several pieces and put in ready-made syrup, boil and cook for half an hour.
3. After the specified time, add the berries, stir and continue cooking for another 15-20 minutes. Remember to stir and regularly remove the foam from the surface.
4. Put the prepared mass in clean jars, close tightly and put away for storage.

The resulting dessert will perfectly cope with the role of an antidepressant. It will perfectly complement baked goods and will be a color for the table.

Jam

Sea buckthorn jam with walnuts

A very unusual and tasty jam is obtained from sea buckthorn and walnuts. To prepare such a dessert you will need:

• Sea buckthorn - 500 gr,
• Walnut kernels - 100 gr,
• Granulated sugar - 750 gr,
• Water - 1 glass.

Pass the walnut kernels through a meat grinder or chop in a blender. Prepare a syrup with sugar and water. Put walnuts in hot syrup and cook for 25 minutes. Then add the sea buckthorn berries and cook for another 20 minutes.

Cool the finished jam and pour into a sterilized jar, tighten the lid.

With zucchini

Zucchini is a vegetable that goes well with sea buckthorn. Due to the lack of natural sweetness, the amount of sugar is increased. Consider another recipe for sea buckthorn jam for the winter.

Products:

• sea ​​buckthorn - 500 g;
• granulated sugar - 1 kg;
• zucchini - 550 g;
• oranges - 500 g.

Actions:

1. Rinse the purchased ingredients, cut off the skin from both oranges and zucchini, remove the seeds. Chop the ingredients into small cubes. Combine zucchini and orange in one container, after adding a little sugar. Cover and leave on the kitchen table.
2. Extract the juice from the berries, pour it into a saucepan and place on the hob. Bring to a boil and add prepared candied pieces. Continue cooking until each component is ready.
3. Pack in clean cans, close tightly and put away for storage.

Five minutes of sea buckthorn berries for the winter

There is nothing more beautiful when you sit and eat a vitamin potion on a cold winter evening. Yes, that's right, this recipe is thousands of years old. And from year to year it is chosen by the hostesses, because it is so simple that you, after reading, most likely choose it.

Well, why not. After all, it is not time-consuming, and the result will never fail you.

We need:

• sea ​​buckthorn and sugar in equal proportions
• water - 200 ml per 1 kg of berries

Stages:

1. Carefully sort out the berries, remove the leaves, if they hit, and sticks.

2. Then add the required amount of sugar to the water and cook after boiling for 10 minutes. After that, immediately throw the sea buckthorn into the syrup and, with frequent stirring, cook for 5 minutes, after actively boiling.

If foam appears on the surface during cooking, then remove it with a slotted spoon or spoon.

After a couple of hours, when the jam has cooled to room temperature, bring the mass to a boil again and cook for five whole minutes.

3. Pour the treat into clean and well-washed jars and close with nylon caps, also sterile. Store in a secluded place where there is no light and where it is cool. For example, a pantry or closet will do. Happy discoveries to everyone!

With honey and cinnamon

Due to the high cost of natural honey, this type of dessert is not considered a cheap pleasure. The spices help enhance the flavor and aroma of the flower honey.

• sea ​​buckthorn - 500 g;
• natural honey - 500 g;
• cinnamon, cloves to taste.

Sea buckthorn with honey

1. Rinse and dry the berries. Mash a little with a wooden crush.
2. Put honey in a suitable container and dissolve in a water bath. The main thing is not to boil it, otherwise all the beneficial properties and substances will evaporate from the useful component, the beekeeping product becomes harmful.
3. Combine honey, berries and spices in one container. With regular stirring, warm up the composition for another 5-8 minutes. Arrange in clean jars, close tightly with lids and put in the cold.

Why sea buckthorn jam is useful

During cooking, B vitamins suffer a lot, the rest of the elements lose only a small part of the benefits. And if you cook raw jam by grinding berries with honey or sugar, then all the benefits will remain intact. You will only have to store such blanks in the refrigerator on a vegetable shelf.

Berries and juice have a complex effect on the body. They are used to prevent vitamin deficiency and anemia, to restore strength after injuries and long-term illnesses.

Sea buckthorn strengthens the walls of blood vessels, restoring their elasticity, stimulating the elimination of toxins and normalizing blood pressure. Immunomodulatory properties spur the rate of regeneration, the level of body resistance to viral and bacterial infections.

Interesting:

sea ​​buckthorn is not recognized by official medicine, but it is recommended as a multivitamin complex for people employed in hazardous industries.

Juice, a tincture of berries, a decoction of the leaves has anti-inflammatory properties and is indicated for rinsing the throat and mouth with sore throat, stomatitis, inflammation of the gums.

The fruits help relieve colds, diabetes, ENT diseases and upper respiratory tract infections.Regular use of the product increases potency, protects against the appearance of prostatitis. The mild laxative effect is useful for hemorrhoids and constipation tendencies. The antioxidant effect slows down the aging process, while maintaining the elasticity of the skin and the shine of the hair.

Most of the unique properties of the plant are retained in the jam, if the minimum temperature treatment is used in its preparation.

With apple

The finished dessert turns out to be less tart, and in terms of quantity, it turns out much more. The workpiece turns out to be very tasty, you will lick your fingers.

In this recipe, there will be no exact instructions on the amount of ingredients, since the calculation of sugar occurs after obtaining fruit and berry puree.

So let's get down to cooking.

1. Sort the berries, rinse and dry. Put in a convenient container and rub through a fine mesh sieve. It is important that the result is a homogeneous mass. Combine the berry composition with sugar at the rate of 1 kg - 600 grams of the sweet component.
2. Rinse the apples, remove the core, skin and chop into small pieces. Put in a convenient saucepan, add liquid and wait until it boils completely. Then cook for 15 minutes until the cubes are soft.
3. As soon as the apple fruits are boiled, they must be rubbed in the same way through a sieve at the rate of 1 kg of sea buckthorn, 400 g of apple will be required.
4. Combine the finished composition and heat for another 3-4 minutes, but do not boil. Pack in sterile jars, cover and sterilize for 20-30 minutes, depending on the volume of the container.

Now you know how to make sea buckthorn jam. Moreover, in several unusual and original versions that will help diversify the winter diet and fill the body with vitamins and nutrients.

A simple recipe for five-minute jam

This preparation option has many advantages over the others, since it not only takes a minimum of your time, but also allows you to preserve the maximum amount of vitamins and antioxidants contained, which allow our cells, and therefore the whole body, to remain young as long as possible.

What ingredients are required:

• Berry - one kilogram;
• Refined - two hundred kilo;
• Drinking - mug.

Procurement principle:

The sun fruits are pre-sorted and washed.

Pour drinking water into a saucepan, heat and pour the prepared fruits into boiling water.

We warm for exactly five minutes. Next, using a strainer, drain the liquid, set the berries aside for now. And again transfer the broth to the gas stove, add refined sugar and boil until the sugar crystals completely disappear from sight.

Then we return the fruits to the saucepan and boil for five minutes. Pour the hot mass into containers and roll it up with a special key until the cold weather.

Sea buckthorn jam

Sea buckthorn contains almost a record amount of all kinds of useful substances. At high temperatures, many of them decompose, so it is very desirable to subject the valuable berry to heat treatment as little as possible. The longer the berry is cooked, the less vitamin C, carotenoids, and tocopherones remain in it.

Therefore, in order to preserve vitamins and microelements as much as possible, it is very desirable to reduce the cooking time of the berries to the required minimum and not to boil, but only to bring to a boil. This simple step-by-step recipe will help you make jam so as to preserve all the beneficial properties of sea buckthorn in it.

Sugar is calculated based on the amount of juice: the proportions should be 1: 1.5 (1 part juice to 1.5 sugar). Jam is made from sea buckthorn juice with pulp.

• Wash the berries, sort out, dry them on a napkin.
• Grind, separate the cake from the juice: grind in a mortar (pass through a meat grinder) and then squeeze with gauze or rub through a sieve. Whoever has a juicer - it is more convenient and faster to make juice with a juicer.
• We put the juice on the fire, add sugar and mix thoroughly so that the sugar dissolves faster.We try not to let the jam boil, stir it all the time.
• Immediately after boiling, as soon as the sugar dissolves completely, we immediately pour it into previously prepared sterile jars to the very top and close with lids, you can use a screw.
• It is better to store jam in a cool dark place for no more than 8 months. Such a preparation for the winter is very well suited for preparing various drinks. One teaspoon of this jam in a glass of water or tea every morning and evening will protect you and your loved ones from many health problems.

Raw jam cold way

An option that allows you to preserve the maximum healing qualities of the berry. The jam is made without water, skipping the heat treatment stage.

Ingredients:

• sea ​​buckthorn - 1000 g;
• sugar - 1300 g.

Cooking technology:

1. Washed, sorted, dry berries are crushed in any available way - with a blender, through a meat grinder, grind in a mortar.
2. Fall asleep with sugar.
3. Mix thoroughly.
4. Packaged in sterile jars at the rate of 5 jars of 0.5 liters with nylon lids.

Store raw sea buckthorn jam only in the refrigerator. The term of product realization is 3–6 months.

It is just as easy to make raw jam from whole sea buckthorn berries. Jars are filled with washed dry berries, sprinkling generously with sugar. To prevent fermentation, the containers are filled with berries by a third. The top layer - to the very neck - will be sugar. With this option, the sea buckthorn is stored in the refrigerator for up to a year.