Sea buckthorn juice jam. Sea buckthorn jam recipe

Sea buckthorn helps strengthen the immune system, prevent the development of atherosclerosis, improve the functioning of the heart and blood vessels, and cure inflammatory diseases of the gastrointestinal tract. Most of the vitamins contained in sea buckthorn are preserved with minor heat treatment. Therefore, sea buckthorn jam is not only a tasty, but also a healthy dessert.

Features of the technology

If you follow the preparation technology, sea buckthorn jam can be stored all winter and eaten, improving your health, all year round. Advice from experienced housewives will help you do everything right.

To make jam, you should take fully ripe berries. They become like this no earlier than September. Therefore, it is best to collect sea buckthorn in the second half of September or even in the first ten days of October.
Collecting sea buckthorn is an unsafe activity, as the plant is very prickly. To collect, you can use a special device made of wire bent in a certain way and attached to a pole. If such a device is not available, you can cut off the whole branches with berries and place them in the freezer for 10 minutes. After this, all that remains is to shake the branch, and the berries themselves will fall from it. When frozen, the berries do not lose their benefits, so this method can be used without fear of reducing the healing properties of the future dessert.
The prepared sea buckthorn jam should be placed in sterilized jars; the lids should be boiled for at least 5 minutes.

Sea buckthorn jam turns out delicious on its own, but sometimes it is made in combination with other berries and fruits.

Classic recipe for sea buckthorn jam

Composition (per 2 l):

sea buckthorn – 1 kg;
sugar – 1.25 kg.

Cooking method:

Sort and rinse the sea buckthorn in running water, placing it in a colander.
After the water has drained, place the berries on a clean napkin and dry.
Place the berries in an enamel bowl or pan, cover with sugar, cover with a clean cloth and leave for 5-6 hours.
Place the container with sea buckthorn on low heat and cook, skimming off the foam and stirring, until the berries become translucent and the syrup becomes thick.
Wait for the jam to cool a little. While warm, place it in sterilized jars and seal them.

It is better to store jam prepared according to the classic recipe in a cool place. If the room where winter supplies are stored is warm enough, then the amount of sugar when preparing jam should be increased by a glass.

“Five-minute” sea buckthorn

Composition (for 2.25 l):

sea buckthorn – 1 kg;
sugar – 1.2 kg;
water – 0.25 l.

Cooking method:

Make a thick syrup from a glass of water and all the sugar specified in the recipe.
Dip washed and dried berries into boiling syrup.
At a high boil, simmer the sea buckthorn in the syrup for 5 minutes.
Place the jam in small jars, clean and dry, and close the lids. You can use plastic lids, since you will still have to store the “Five Minute” in the refrigerator.

Due to the minimal cooking time, sea buckthorn jam made according to this recipe is especially useful.

Sea buckthorn jam with apples

Composition (per 2 l):

sea buckthorn – 0.5 kg;
apples (already peeled and chopped) – 0.5 kg;
water – 50 ml;
sugar – 1.25 kg.

Cooking method:

Wash and dry the sea buckthorn, pass it through a meat grinder or juicer.
Pour half a kilogram of sugar into the sea buckthorn puree, mix and leave for half an hour.
Wash the apples and cut into small cubes.
Place the apple slices in a saucepan, cover with the remaining sugar and add a little water.
Place the pan with apples over low heat and bring to a boil.
Stirring, cook the apples for 10 minutes.
Grind the apples using a pestle.
Mix applesauce with sea buckthorn, heat over low heat to about 80–85 degrees, but do not boil.
Place the puree into sterilized small containers (up to 0.5 l).
Place the jars of jam in a water bath and sterilize for 20 minutes.
Roll up the jam jars. Once they have cooled, put them in the pantry.

Apple-sea buckthorn jam can be stored at room temperature.

Sea buckthorn jam with honey and nuts

Composition (per 2 l):

sea buckthorn – 1 kg;
sugar – 0.5 kg;
honey – 100 g;
walnut kernels – 0.4 kg.

Cooking method:

Sort and wash the sea buckthorn well.
Boil water in a saucepan (about 2-3 liters).
Place sea buckthorn in hot but not boiling water and leave for 15 minutes.
Remove the berries from the water using a colander or slotted spoon.
Rub the berries softened by hot water through a sieve with a wooden spoon or pestle.
Mix sea buckthorn puree with sugar and leave for about 60 minutes.
Chop the nuts with a knife until they are fine but do not turn into nut paste.
Melt honey in a water bath.
Mix sea buckthorn with honey and nuts.
Place the resulting mixture on the fire and bring to a boil. Cook over low heat for 2-3 minutes.
Place in small sterilized jars, close with plastic or metal lids, and boil them beforehand.

The multivitamin treat prepared according to this recipe should be stored in a cool place, preferably in the refrigerator.

Sea buckthorn and hawthorn jam

Composition (for 2.5 l):

sea buckthorn – 1 kg;
hawthorn – 0.5 kg;
sugar – 1.5 kg.

Cooking method:

Wash and dry the hawthorn and sea buckthorn fruits. Puree them using a blender or meat grinder.
Place the berry mass in an enamel pan, mixing with sugar.
Warm the resulting mass over low heat, being careful not to boil, for 10 minutes.
Place in sterilized jars up to 0.5 liters.
Place jars of sea buckthorn jam in a water bath, covering with sterilized lids. Sterilize for half an hour. If the jars are very small (0.25 l each), then the sterilization time can be reduced to 20 minutes.
Close the jars tightly and put them away for the winter.

The medicinal jam prepared according to this recipe also stands well at room temperature.

Sea buckthorn jam has a pleasant taste and aroma and looks very appetizing. But its main advantage is the healing effect it has on the body.

Surely not everyone has tried sea buckthorn jam. Meanwhile, even after heat treatment, the berry remains a real storehouse of useful substances, for which it has received the popular name “orange pharmacy”. Because of its specific aroma and tart taste, not everyone likes fresh sea buckthorn fruits. In jam, the taste and smell of the berries softens, but there are still a lot of benefits.

The best recipes for sea buckthorn jam step by step

Sea buckthorn jam can be prepared in different ways and each time it will be good in its own way. One housewife prefers to cook it quickly, without spending a lot of time, while another is ready to work hard and add additional ingredients to get a delicious taste. Only one component is irreplaceable here - sea buckthorn itself.

Research has proven that sea buckthorn strengthens the heart, removes uric acid from the body, cleanses organs of toxins, normalizes body temperature during fever, helps cleanse the liver and kidneys, renews skin cells and improves complexion, helps fight insomnia and depression.

Therefore, jam made from these berries can be considered literally a medicine. Cooking sea buckthorn is much faster than picking it, because the berries are quite small. But the effort expended is worth the end result. For jam, you should select whole berries without damage or signs of rot.

On a note! You need to wait until the sea buckthorn is fully ripe. You can collect it even after the first frost. Unripe berries will taste bitter.

According to any recipe, you should not cook dessert for more than 20 minutes in order to preserve the maximum amount of nutrients in the original product. The easiest way to prepare classic sea buckthorn jam. It turns out thick and tasty. For preparation you need:

1 kg of sea buckthorn;
1 kg granulated sugar.

The washed berries are poured into a bowl, sugar is added and allowed to brew at room temperature for 3-4 hours. During this time, the berries will release juice. Now you can put the pan on the fire. From the moment of boiling, the dessert is cooked for 10 minutes, constantly stirring and crushing the berries. After this, the jam is poured into sterilized jars, covered with lids and stored in a cool place.

Sea buckthorn jam - tasty and healthy: video

Sea buckthorn berries contain a large amount of organic acids. Due to this feature, sea buckthorn jam is stored well even with short-term heat treatment. The berries make excellent five-minute jam. To prevent the dessert from fermenting, you should add a little more granulated sugar than according to the usual recipe. To prepare you will need:

2 kg of sea buckthorn;
2.4 kg sugar;
0.2 liters of water.

First, a thick syrup is boiled from water and granulated sugar. It is better to use a pan with thick walls, then the jam will not burn. You can check the readiness of the syrup by dropping a small drop onto a saucer. It should retain its shape and not blur.

Then the washed berries, dried with a paper towel, are thrown into the boiling syrup and kept on high heat for 5 minutes. The finished jam is poured into sterilized jars and closed with ordinary nylon lids, since the workpiece will still have to be kept in the refrigerator due to minimal heat treatment.

This is a special recipe that allows you to preserve the maximum amount of vitamin C in the product, which is destroyed at high temperatures. Sea buckthorn without cooking will serve as a tasty medicine in winter during the cold season. After all, it is known that vitamin C helps the body resist influenza and ARVI, as well as recover faster after an illness.

This preparation is also suitable for preparing a delicious vitamin drink; just dilute 2-3 teaspoons of the finished product in a glass of boiled water. To ensure that sea buckthorn with sugar does not contain anything unnecessary, the berries are first blanched and rubbed through a sieve, after which the skin and seeds are discarded. To prepare you will need:

5 glasses of sea buckthorn juice;
10 glasses of granulated sugar.

The number of ingredients may be different, but the proportions must be respected. Juice and sugar are mixed with each other. To speed up and facilitate this process, the mixture can be slightly heated on the stove.

On a note! To ensure that the vitamins remain intact, berry juice and sugar should not be brought to a boil.

After the sand has completely dissolved, the workpiece is poured into sterilized jars and sealed with metal screw caps. This sea buckthorn should be stored exclusively in the refrigerator.

Raw sea buckthorn jam: video

Today, a multicooker has found its home in almost every kitchen and makes life a lot easier for both inexperienced and experienced housewives. This assistant prepares the dish without outside participation, preventing the food from burning and drying out. The multicooker makes any kind of jam perfectly; some models even have a special mode for this.

If your equipment does not have this capability, the dessert is prepared using the “stew” function. The total cooking time takes no more than 3 hours. You only need 2 simple ingredients:

1 kg of sea buckthorn;
1.2 kg sugar.

Selected washed berries are poured into a bowl along with granulated sugar and wait for the juice to form. When this stage is completed, the mixture of sea buckthorn and sugar is transferred to the multicooker bowl and the “stew” mode is turned on. The jam will cook for about an hour with the lid open. It is not necessary to stir it, but you need to skim off the foam.

As soon as the healthy treat is ready, it is poured into sterilized jars and sealed with metal lids. If you are going to eat the jam in the near future, you can cover the container with a nylon lid or parchment paper and store it in the refrigerator.

Sea buckthorn and apple jam combines two healthy and tasty products. This recipe will especially help those who have several well-fruiting apple trees in their dacha. Part of the harvested crop can be left for fresh storage, and the rest can be processed. It is better to take equal amounts of both ingredients. To make this jam you use:

0.5 kg apples;
0.5 kg sea buckthorn;
0.7 kg granulated sugar.

The berries must be sorted and washed. The apples are first washed, then peeled and cut into small slices. All the above ingredients are combined together and wait for the juice to form. This usually takes several hours.

At the next stage, the workpiece is transferred to a saucepan and brought to a boil. After this, the fire is turned off and the future dessert is kept for several hours; many simply leave it overnight so that the apples and berries are thoroughly soaked in the syrup.

The second stage of preparation takes 40 minutes. The jam is brought to a boil and kept over low heat, stirring constantly. When the delicacy is ready, it is poured into sterilized jars and sealed with metal lids. This preparation can be stored all winter at room temperature.

Seedless jam has a very delicate consistency, and is more like jam. Only very ripe berries are suitable for this recipe. Of course, it must be of good quality. First, the sea buckthorn is sorted and washed, blanched for 15-20 minutes, and then rubbed through a sieve. In this case, it turns out that the drupes and skins do not end up in the jam; it is based only on pulp and juice.

A more modern way of preparing berries is to use a juicer. For the recipe you will need:

1 kg of sea buckthorn;
0.8 kg sand.

Pour sand into the resulting berry puree and wait 15 minutes until the sugar is completely dissolved. Now the mixture can be put on the fire and brought to a boil, stirring constantly so that it does not burn. After this, reduce the flame to a minimum and keep the jam on the fire for 5 minutes. The finished dessert is poured into sterilized jars and sealed with metal lids. It is better to store it in a cool place.

Sea buckthorn jam without seeds: video

Honey will only complement the healing properties of sea buckthorn. This preparation in winter can replace a vitamin complex, a cure for colds and will help keep a tired body in good shape.

Making a healthy dessert is incredibly easy. For it you will need:

1 kg of sea buckthorn;
1 kg of honey.

If the honey is candied, it needs to be melted in a water bath. After this, the berries in a saucepan are poured with liquid honey and heated over low heat, without bringing to a boil, then the heat is turned off. This procedure is done three times with an interval of 30 minutes.

The finished jam is poured into sterilized jars, rolled up with metal lids and wrapped until cool. To ensure that the healing delicacy is well stored, it is stored in a cold cellar.

The taste combination of sea buckthorn and orange will be original and bright for the taster. Citrus fruit complements the healthy berry not only with taste, but also with useful components. We can say that a jar of such jam contains a charge of vivacity, health and good mood. The cooking process itself will not take much of your time. You will need to prepare in advance:

600 g sea buckthorn;
600 g sugar;
2 oranges.

The washed selected berries are combined in a pan with granulated sugar and placed on the stove to quickly form juice. As soon as the mixture reaches a boil, it must be turned off. Meanwhile, peel the oranges and squeeze out the juice, which is immediately added to the pan. The mixture should be simmered over low heat for 15 minutes, stirring constantly.

Another option for preparing such a dessert involves grinding the orange in a meat grinder along with the zest and then adding it to the berries. This delicacy turns out thicker and more aromatic. The prepared jam is placed in clean, sterile jars and sealed with metal lids. It is better to store it in a cellar or basement.

If you have a pumpkin of incredible size on your site, you can use some of it for harvesting and make unusual jam with sea buckthorn. The color of this dessert will be amazing, sunny. And in terms of vitamin content, jam will surpass many other dishes. At the preparatory stage, the pumpkin is cut into small cubes, and the juice is squeezed out of the sea buckthorn. The quantities of all ingredients will be as follows:

1 kg pumpkin;
1 liter of sea buckthorn juice;
1 kg sugar;
zest of 1 lemon.

Then everything will be quite simple. The ingredients are combined in an enamel container and placed on the stove. After the mixture boils, reduce the heat to low and continue to cook, stirring occasionally. After 20 minutes, add chopped lemon zest to the pan, let the jam boil again and turn it off. Now the workpiece needs to be distributed into jars, closed with metal lids and taken to the basement for storage.

In winter, sea buckthorn jam will saturate your body with vitamins and will delight your household and guests. You can drink it with tea or pour it over casseroles, cheesecakes, and pancakes. Sea buckthorn jam will also help out those who are planning to prepare some kind of dessert, soaking it in aromatic syrup. Try cooking it using different recipes and choose the one that becomes your favorite.

First of all, remove leaves, stems and spoiled berries. Then rinse the remaining sea buckthorn well.

povar.ru

It will take a minimum of time to prepare such a delicacy. The berries remain almost whole, but at the same time give the jam an amazing taste and aroma.

Ingredients

1 kg of sea buckthorn;
1 kg sugar.

Preparation

Place sea buckthorn and sugar in a saucepan, alternating them. Leave for 5 hours to release the juice.

Place the pan over low heat and cook, stirring, for a few minutes until all the sugar has dissolved. It is not necessary to bring the jam to a boil.

The jam turns out thick and homogeneous, without a single seed.

Ingredients

1 kg of sea buckthorn;
1–1.2 kg of sugar.

Preparation

Place the berries in a saucepan and add sugar. Place over high heat and, stirring, bring to a boil. During this time, the sea buckthorn will release juice.

Cook for another 10–15 minutes over medium heat. Then grind the berries until smooth.

Pour the mixture thoroughly through a sieve into another pan. Place it over medium heat and cook, stirring, for 20–30 minutes. The jam should reduce by about a third.

povarenok.ru

Thanks to a special component, the jelly will be even thicker than sea buckthorn jam. And it cooks much faster.

Ingredients

1½ kg sea buckthorn;
400–500 g sugar;
25 g of gelling mixture.

Preparation

Pass the sea buckthorn through a juicer. You can use a meat grinder and then grind the berries through a sieve. In this case, you will need a little more berries. For jelly you need 1 liter of sea buckthorn juice.

Pour the juice into a saucepan. Mix a small amount of sugar with the gelling mixture and add to the juice. Stir and bring to a boil over medium heat. Add the remaining sugar and cook, stirring constantly, for another 5 minutes.

russianfood.com

Ginger will give the jam a spicy, spicy taste and rich aroma.

Ingredients

800 g sugar;
300 ml water;
1 teaspoon ground;
600 g sea buckthorn.

Preparation

Pour sugar into the pan and pour in water. Add the ginger and stir well to dissolve the sugar. Place the pan over moderate heat. Stirring, bring to a boil and cook the syrup for another 8-10 minutes.

Place the berries in the syrup and mix gently. Boil for 15 minutes and cool completely. Then, stirring, cook the jam for about another hour over low heat.

namenu.ru

This jam has a pronounced citrus aroma. And the nuts taste like candied fruits.

Ingredients

2 sweet oranges;
150 g;
500 g sea buckthorn;
300–350 g sugar.

Preparation

Squeeze the juice out of the oranges. Chop the nuts into large pieces. There is no need to grind them, otherwise the jam will lose its flavor.

Place sea buckthorn in a saucepan. Add orange juice, nuts and sugar and stir. Bring the jam to a boil over high heat, reduce it and cook for another 25 minutes.

The jam is called raw because it is not heat treated. It must be stored in the refrigerator.

Ingredients

1 kg of sea buckthorn;
1.3–1.5 kg of sugar.

Preparation

Place the sea buckthorn in a bowl or pan and pour almost all the sugar into it. Grind the berries with a blender until smooth. If you want to remove seeds from the resulting puree, grind it through a sieve.

Spread the jam over, sprinkle with the remaining sugar and close with lids. A layer of sugar is necessary so that the workpiece does not spoil.

It’s hard to surprise anyone with raspberry, strawberry, and apple jam. If you want to cook something really interesting, look for small, shiny, amber sea buckthorn berries in mid-August or early September. They have a unique sweet and sour taste, and their aroma is vaguely reminiscent of pineapple. Sea buckthorn jam is a “not hackneyed” dessert, interesting, truly tasty and very healthy. The berry can be combined with a variety of ingredients, which is why there are many recipes for its preparation. Let's get acquainted with a dozen proven and most successful options as a starting point.

Although this sunny yellow berry is not an exotic plant, for some reason it is not widely used in cooking because of its tart, sweet and sour taste. It’s rather a curiosity that you don’t see often in markets. But the healing properties of these astringent fruits are very interesting.

What are the benefits of sea buckthorn?

Strengthens the immune system.
Heals wounds and burns.
Pain relief.
Normalizes metabolic processes.
Prevents the development of diseases of the gastrointestinal tract.
Strengthens blood vessels.
The seeds have a mild laxative effect on the intestines.

In addition, golden sea buckthorn berries contain B vitamins, bioflavonoids, ascorbic acid, and tocopherol, which makes it an indispensable aid for viral diseases and colds. Beautiful juicy fruits can be eaten raw, used to make sauces for meat, mousses, added to sweets, jams, jellies and other dishes.

Benefits of sea buckthorn jam

Undoubtedly, fresh berries are much healthier, but even in the form of jam, sea buckthorn perfectly helps to cope with many diseases.

Sea buckthorn jam, especially with the addition of other berries and citrus fruits, will help you get back on your feet faster if you have a cold, and if consumed regularly during the flu season, even prevent illness.
Fruits ground with sugar are often recommended for consumption during radiation and chemotherapy.
You can relieve a sore throat with thick sea buckthorn jam made with honey.
A few spoons of a tasty treat before bed will calm the nervous system and help you fall asleep.
A jar of confiture that survives until spring will be an excellent way to prevent vitamin deficiency.

You shouldn’t lose sight of the good mood that appears just by looking at an amber jar of aromatic sweetness sparkling in the sun.

Harmful effects of sea buckthorn jam

This beautiful berry, consumed either raw or in jam, itself has almost no contraindications. Only people with the following pathologies should refrain from using it:

pancreatitis;
cholecystitis;
inflammatory processes in the intestines;
tendency to allergic reactions.

Otherwise, restrictions on the use of jam are imposed by a large amount of sugar, which is important to take into account for people with diabetes, children, and people prone to obesity.

In addition, the benefits and harms of the finished product are naturally determined by the other components included in its composition.

Recipe one: classic recipe for sea buckthorn jam

Despite the fact that the recipe is classic, you still have to choose the proportions of the ingredients yourself. Firstly, there are quite a few varieties of sea buckthorn - from very sour to sweet. Secondly, some people prefer the jam itself to be more sour; for others, serve it cloyingly sweet. Therefore, adjust the amount of ingredients to your taste, but in the classic recipe it is assumed to take approximately 1.3 kg of beet sugar per kilogram of berries.

How to make sea buckthorn jam?

We sort through the berries, removing spoiled ones. We throw away twigs, random leaves, bugs, spiders.
Wash the selected raw materials and place them in a sieve or colander to drain the remaining liquid.
Pour the dry sunny fruits into an enamel bowl or basin and sprinkle with sugar. We leave the juice to simmer for 5-6 hours, and in the meantime we go to sterilize the jars.
Place the candied sea buckthorn in the resulting syrup on the stove and simmer over low heat until the liquid thickens. To prevent the sugar from burning, if the berries are a bit dry, you can add a little water.
Pour the prepared amber jam into clean jars, let it cool, and put it in a cool, dark place.

Recipe two: sea buckthorn, grated with sugar

We don't have to cook anything in this recipe. This sea buckthorn will retain maximum beneficial properties precisely due to the lack of heat treatment. You will need to rinse the fruits thoroughly before cooking and add a little more sugar. One cannot expect that the finished product will be stored until spring, but it will definitely survive until the cold season (December-January).

Take 1.5 kg of sugar per kilogram of berries. We won't need anything else.

Wash the sea buckthorn in warm water and sort through it. We drain the water several times. The less garbage and spoiled fruit remains, the longer the jam will last.
Dry the berries on a towel or simply wait until the water drains through a sieve.
In an enamel bowl, add sugar to the sea buckthorn and grind it with a wooden pestle.
Place the crushed candied berries in jars, add the syrup remaining at the bottom of the jar and roll up.

In a similar way, you can prepare seedless liquid jam from sea buckthorn juice. Pass the fruits through a juicer, and boil the juice with sugar until completely dissolved and pour into jars.

Recipe three: sea buckthorn jam with apples

The jam prepared according to this recipe has a larger yield and a less tart taste. This product will be a little thicker than the usual one, and its color will not be so sunny, but for those who do not like pure sea buckthorn too much, this is a great way to make friends with it.

Prepare sea buckthorn by washing, sorting and drying the juicy berries.
Pour the dried fruits into a sieve and rub to obtain a homogeneous mass.
Sprinkle the aromatic paste with sugar. Per kilogram of finished puree you will need approximately 0.6 kg.
Choose sweet and sour apples for jam. Peel and core them, chop them finely and pour into an enamel bowl.
Add water to the apples and let them boil. Boil for up to a quarter of an hour until they soften.
When the apples are boiled, rub them through a sieve, as you did with sea buckthorn earlier. In 1 kg of sea buckthorn puree you will need up to 0.4 kg of apple puree.
Mix the ingredients and heat the finished mixture without bringing to a boil.
Immediately put the sea buckthorn-apple puree into jars, seal, pasteurize in boiling water and leave to cool.

Recipe four: sea buckthorn jam with walnuts

In autumn, walnuts are a waste product. Very in vain! Young kernels are rich in vitamins, satisfying and go well with various jams. For ours, sea buckthorn, let’s take:

kilogram of berries;
200 grams of peeled young nuts;
up to one and a half kilograms of sugar.

Prepare syrup by dissolving sugar in a couple of glasses of water.
Chop the nuts. Wash the berries, sort them and either leave them whole or grind them in a mortar.
Boil the nuts in sweet syrup for up to half an hour and add sea buckthorn.
Cook for another quarter of an hour, remove from the stove and pour the golden mass into jars.

This sea buckthorn jam for the winter will be an excellent antidepressant on cold evenings, especially if you complement it with homemade biscuit and a glass of mulled wine.

Recipe five: sea buckthorn jam with pumpkin

Like to like! Golden berries fall from the trees at the same time when it’s time to pick ripe orange pumpkins from the melons - late August - September. Why not combine these sunny gifts of autumn in one jar? Making jam for Cinderella!

Take sugar, sea buckthorn berries and seeded pumpkin in proportions 1:2:3. It will be great if there is another large ripe orange in the kitchen.
Squeeze the juice out of the sea buckthorn or grind it through a sieve - whichever you prefer.
We clean the pumpkin (oh, this is not an easy job...), remove the seeds, cut into cubes “for 1 bite”.
Three oranges on a fine grater. You can only take the zest.
Boil the juice and sugar in a saucepan until the latter is completely dissolved, and place the pumpkin cubes and chopped citrus in the hot sea buckthorn syrup.
Cook until the vegetable pieces become translucent and soft. Roll up in jars.

Recipe six: sea buckthorn and zucchini jam

Another vegetable that can also be added to sea buckthorn confiture. It is not as sweet as pumpkin, so the sugar consumption will be a little more. To prepare such a dessert, take in equal proportions:

sea buckthorn berries;
diced zucchini;
sliced oranges.

For such a quantity of products you will need about three kilograms of sugar. Don’t pour it all at once, try the dessert as it cooks.

Place the zucchini and oranges in one container, sprinkle them with sugar, and leave them alone until the liquid is released.
Prepare sea buckthorn juice, put it on the stove and heat it up.
Add the candied ingredients and cook until the zucchini reaches the desired consistency (some people like it completely boiled, others prefer rather dense pieces).
Place the finished sweet into jars and fill with the remaining sea buckthorn syrup.

Recipe seven: sea buckthorn jam with hawthorn

Hawthorn is an excellent remedy for strengthening blood vessels and heart muscle. Together with sea buckthorn, the fruits of this plant create an excellent healing cocktail. You will need:

1 kg of fresh sea buckthorn;
up to 600 grams of hawthorn;
the same amount of beet sugar.

Grind the washed and dried berries in different containers. It is better to blanch the hawthorn first.
Combine the two types of puree in a saucepan, stirring and adding sugar.
Boil the sweet vitamin cocktail for several minutes without boiling.
Place the warm dessert in small jars and immediately roll up. Pasteurize in boiling water for up to half an hour.

Recipe eight: sea buckthorn jam with honey and cinnamon

Not the most budget-friendly, but very tasty dessert is made from sea buckthorn and flower honey with the addition of spices. Take a kilogram of the main ingredients and cinnamon and cloves to taste.

Heat the honey in a water bath, but do not boil. Knowledgeable people claim that once it boils, it becomes harmful.
Sunny berries can be ground in a mortar or added whole to honey. Stirring, simmer the golden mixture for several minutes.
Add spices and pour the finished goodness into pre-prepared jars.

Recipe nine: sea buckthorn jam with honey and walnuts

Such a vitamin cocktail will give odds to any pharmaceutical products. Be careful, the jam tastes great, but the calorie content is corresponding.

For a kilogram of berries, take the same amount of honey and half as many peeled nuts. Honey, alas, also varies, so try the dessert as you prepare it and add sweetness as needed.

Either grind the pre-prepared amber fruits through a sieve or extract juice from them. In the first case, the jam will be thicker, more flavorful and healthier.
Grind the nuts in a meat grinder or simply crush them with a meat mallet. It all depends on whether you want to chew them in the finished dessert.
Heat honey in an enamel bowl, add nuts and simmer for 10 minutes.
Add sea buckthorn puree (or juice) and simmer for a quarter to half an hour. Do not bring honey mixtures to a boil - honey does not like high temperatures.
Pour the prepared honey-sea buckthorn dessert with nuts into jars and hide them away, otherwise they will definitely not even survive until the New Year.

Recipe ten: sea buckthorn jam in a slow cooker

Sea buckthorn jam, the benefits and harms of which we now understand, can also be prepared in a slow cooker. To do this, you can take any of the ingredients listed above or simply make pure sea buckthorn jam. The easiest way to make a dessert is from whole berries, but you can grind them and add apples, nuts, raisins, spices - whatever your heart desires.

The main thing is to set the “stew” mode for about an hour per kilogram of berry and fruit raw materials.

In order for the jam to boil and produce foam, you can set the “frying” mode before or after the end of stewing. In this case, it is important to ensure that the sugar does not burn.

For the simplest sea buckthorn jam in a slow cooker you will need a kilogram of berries and 200-300 grams more sugar.

We prepare the sea buckthorn - wash it, sort it, dry it.
Pour the raw materials into a bowl and add sugar. You can immediately start stewing, after adding half a glass of water to the container. But it’s better to let the berries sit for an hour to three to four hours so that they release the juice.
While the aromatic amber mass is stewing under a closed lid, it would be good to check how the process is going. Stir it, especially until the sugar is completely dissolved.
When the program is completed, switch to the “frying” mode, wait for the foam to form, remove it and turn off the multicooker.
Pour the hot jam into jars and glue the pre-prepared labels “Oblepikha’2017. Made with love!" - ready!

Sea buckthorn confiture will become your trump card, which can be shown when receiving only the most valuable guests. It's tasty, healthy and incredibly beautiful. A rosette with thick golden-yellow jam will decorate a friendly tea party, a Saturday family breakfast with pancakes, or a worthy end to a hearty Christmas dinner.

Sea buckthorn delicacy is prepared quickly, simply and without any fuss at home, although there are recipes with a unique taste. Prepare live sea buckthorn jam for the winter, without cooking, for five minutes. Make with zucchini, honey, oranges, pumpkin, apples, nuts. Additional components diversify the taste and highlight the characteristics of the berry.

Nature has put so many benefits into golden droplets that the sunny orange fruits rightfully took the lead on the pedestal among other berries.

Secrets of making sea buckthorn jam for the winter

Sea buckthorn is boiled with the seeds or removing them. In the latter case, the dessert is only called jam. In fact, it is more like jam or jelly, since the fruits are ground.

How long to cook:

The berries do not require long cooking. Depending on the size of the berries and the chosen method, the cooking time for the dessert varies from 10-30 minutes.

Sea buckthorn jam with seeds - a simple recipe

Here is a classic version of making dessert. The simplest and least time consuming.

Take:

Sea buckthorn – 1 kg.
Sugar – 1.2 kg.

Sort through the sea buckthorn, sort out the broken and spoiled ones. Rinse and place in a saucepan.

Sprinkle with sugar. Do other things for 4-6 hours. The berries should release juice and become saturated with sweetness.

Let it cook. If there is not enough juice, add a drop of water.

Cook until the syrup thickens. It usually takes about 15 minutes until it's ready.

Allow the dessert to cool before distributing into jars. Then transfer it to be stored in the pantry or cellar.

Delicious sea buckthorn and apple jam

Add late apples to the berries, and the dessert will sparkle with new flavor colors. For harvesting, select hard fruits. You will essentially end up with jam; if you want to avoid this, don't chop the apples.

Sea buckthorn – 1 kg.
Apples – 1 kg.
Granulated sugar – 1.5 kg.

How to make jam:

Grind the sea buckthorn in a sieve to remove the seeds. Sprinkle with sugar, stir, set aside to infuse.
At the same time, peel the apples, remove the seeds, and divide into slices.
Place the slices in a saucepan and pour in ½ cup of water. Boil, cook for 10 minutes.
Beat the apple mixture with a blender or meat grinder.
Combine both purees and bring to a boil. Cook for 2-3 minutes.
Fill the jars and close with screw caps. Store in a cool place.

Sea buckthorn jam with honey and walnuts - the best recipe

The interaction of honey and sea buckthorn fruits made the dessert truly healing. Got a cold? Drink some tea and the treat will turn into medicine. Have you recovered? Jam will support the immune system and quickly restore the body.

You will need:

Berries - kilogram.
Walnut kernels - a glass.
Sugar – 600 gr.
Honey - a glass.

How to prepare for the winter:

Sort and sort the berries. Place in a cooking container and fill with water.
Warm over low heat for 5 minutes, remove from the burner.
Strain in a sieve to remove pits.
Sprinkle sea buckthorn puree with sugar. Stir and leave to stand until the sweetness dissolves.
Chop the nuts. Crumb some of it, leave some in pieces.
Add to the puree and let it cook. After boiling, cook for 2-3 minutes. Remove from stove.
Let stand for five minutes. Add honey, stir the contents, completely dissolving the honey.
Transfer the jam into jars and screw on the lids.

Live sea buckthorn jam without cooking

The most useful option for preparing for the winter is live jam. To guarantee the preservation of the dessert, you will need more sweetness.

Required:

Sea buckthorn – kilogram.
Granulated sugar – 1.2-1.3 kg.

How to do:

Sprinkle the processed berries with sugar. Grind in any available way (combine, masher, blender).
Leave for an hour and a half. Stir the contents periodically as the sugar needs to dissolve.
Fill the jars and screw them on. Store on the refrigerator shelf.

Five-minute sea buckthorn jam

It is believed that cooking in several stages allows you to preserve the vitamin component of the jam. Cooking for 5 minutes keeps the berries intact and fills them with syrup.

Required:

Berries - kilogram.
Granulated sugar – kilogram.
Water - a glass.

How to do:

Boil a glass of water. Pour in the berries and let it boil. Cook for 5 minutes. Use a slotted spoon to remove the berries (or pour the broth into another pan). Set the berries aside for now.
At this stage, if you want to get rid of the seeds, rub the mixture through a sieve.
Put the broth back on the stove, add sugar. While stirring, cook the syrup.
When the sweetness has dissolved, return the sea buckthorn to the pan. Bring to a boil and continue cooking for exactly five minutes. don't forget to remove the foam.
After cooling, distribute into jars. Roll it up and store it in the basement or pantry.

Unusual jam made from sea buckthorn juice, oranges and zucchini

Amazingly tasty and beautiful jam. The dessert retains many vitamins; pieces of orange and zucchini become like candied fruits. Zucchini can be replaced with pumpkin. The technology for making jam is similar.

Per liter of juice:

Oranges (lemons) – 1 kg.
Zucchini pulp without seeds – 1 kg.
Granulated sugar – 3 kg.

How to cook:

Remove debris and twigs from the berries, select whole and unwrinkled ones. Rinse and dry.
Make juice (choose your own method). Rub the mixture to remove the seeds.
Use the cake to make sea buckthorn oil. Pour the juice into a cooking vessel.
Cut the zucchini and oranges into slices no more than a centimeter thick.
Add sugar. Leave for a couple of hours until the juice releases.
Place the seasoned cut on the burner. Bring to a boil over low heat, stirring. After the sweetness has dissolved, increase the power of the fire.
When the mixture boils, turn it off and let it cool.
Pour in sea buckthorn juice and stir the contents.
Return to the stove. Let it boil, turn it off immediately. Distribute into sterile jars.

Recipe for seedless jam from sea buckthorn juice

Due to its low sugar content, jelly can be consumed by diabetics. Those who are concerned about the problem of excess weight can also afford a treat for tea.

Required:

Sea buckthorn – kilogram.
Granulated sugar – 500 gr.

How to cook for the winter:

Prepare the berries for use, pass them through a juicer, removing the seeds at the same time.
Add sweetness, stir, put on the stove.
Cook, stirring, when the sugar dissolves, let it boil.
Pour the mixture into jars. Twist it. Once cooled, store in the cold.

How to make jam for the winter in a slow cooker

Take:

Berries – 1 kg.
Sugar – 1.3 kg.
Water is an incomplete glass.

How to cook:

Place a clean berry in a bowl. Pour in water and immediately add sugar. Stir the contents.
Set the “Extinguishing” function for an hour. Don't forget to open the lid several times, skim off the foam and stir the mixture.
Serve the dessert when cold.

Sea buckthorn dessert made from frozen berries

You can cook a delicacy from frozen sea buckthorn according to any recipe proposed above. But this one is more suitable than others.

Berries – 1 kg.
Sugar 0.8.
Water - depending on the situation.

Thaw the berries. At the same time, cook the syrup from water and sugar.
Throw the berries into the boiling syrup. Turn off the heat and leave to steep for 3-4 hours.
Boil the dessert again and continue cooking over low heat until thickened.

Video with a step-by-step recipe for making sea buckthorn jam