Content
- 1 A few secrets of making sea buckthorn jelly at home
- 2 Sea buckthorn jelly with gelatin
- 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 differ at the same time in beauty, and taste, and 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 the various ways of making a priceless delicacy for the winter, which is also a delicious medicine - sea buckthorn jelly.
A few secrets of 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 useful. Berries of any shade and size are suitable for making jelly, it is only important that they are harvested in a mature state, fully accumulating in themselves the entire unique range of useful 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 the content of minerals and vitamins, sea buckthorn has left behind even the recognized leaders in the berry kingdom, such as raspberries, cranberries, black currants and black chokeberries. You will not have to persuade either small or large members of your family to take a tasty medicine. But only 100 g of sea buckthorn per day can get rid of many colds and infectious diseases, increase immunity and help in solving other health problems.
Before making sea buckthorn jelly according to any recipe, the plucked fruits must be thoroughly rinsed in cold water. It is not at all necessary to remove the small stalks on which the berries are attached, since when rubbed, they will still go away with the thickets, and they, like all parts of the plant, contain many useful substances.
Most often, for the manufacture of jelly from sea buckthorn berries, 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 the use of electrical vibration, which destroys many vitamins. Each recipe specifically stipulates whether it is necessary to squeeze the juice from the sea buckthorn before making the jelly.
The 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 winter. Gelatin is an animal product derived from the connective tissue of cartilage and bones.It is not difficult to find it - it is sold in any store and can bring additional benefits to those who wish to strengthen their hair, nails and teeth.
Ingredients and cooking technology
If you have 1 kg of sun sea buckthorn berries, then according to the recipe you need to pick up 1 kg of sugar and 15 g of gelatin for them.
At the first stage, sea buckthorn puree is prepared. To do this, the berries are poured into a pan with a wide mouth and placed on a small heating. There is no need to add water, soon the fruits will start juice on their own. Bring the berry mass to a boil and heat for another 5-10 minutes with uniform stirring.
Then you will need to rub it through a sieve to separate all unnecessary: seeds, twigs, peel.
The easiest way to do this is:
- Take a large plastic colander and place it on top of another container (pot, bucket).
- Transfer a few tablespoons of hot sea buckthorn mass into a colander and then grind it with a wooden mortar so that the juice with the pulp flows into the container, and all excess remains in the colander.
- Repeat this procedure in small portions until you have used up all the berries.
- The process seems long and tedious, but in fact it is not - boiled berries are frayed 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 must soak in water for a while to swell.
Put the sea buckthorn puree with sugar on the heating 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 in dry sterile jars. It does not freeze immediately, so you have time to take your time. It is better to store the workpiece in the refrigerator or at least in a cool place.
Sea buckthorn jelly with gelatin
In order to create a pleasant texture of sea buckthorn jelly and not overdo it with excessive boiling, housewives often use jelly. This preparation is based on pectin, a natural thickener found in large quantities in some berries and fruits (apples, currants, gooseberries). It is also found 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 zhelfix, which will be marked "2: 1".
From sea buckthorn, make mashed potatoes in the way described in detail in the previous recipe. Mix zhelix 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 glass containers and roll up.
Sea buckthorn jelly with agar-agar
Agar-agar is an analogue of vegetable gelatin obtained from seaweed. The drug itself is very useful because it contains magnesium, iodine, folic acid. It is also valuable for those who follow a diet, as it can quickly give a feeling of fullness.
In addition, unlike preforms using gelatin, agar-agar jelly does not melt if it is at room temperature for a long time.
Ingredients and cooking technology
Prepare:
- 1 kg of sea buckthorn berries;
- 800 g sugar;
- 500 ml of water;
- 1 tablespoon flat agar agar powder.
According to this recipe, you can use sea buckthorn puree prepared according to 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 harvest will increase due to the seeds and peels, which contain many useful substances, but for someone it may be unpleasant to absorb sea buckthorn jelly along with the seeds, despite their healthiness.
Soak the agar agar in cold water for at least an hour. If this is not done, then you will have to boil it longer. Then bring the agar-agar solution to a boil with constant stirring and simmer for exactly one minute. The agar-agar mass begins to thicken well, therefore constant stirring during boiling is necessary.
Remove the hot agar-agar mixture from the heat and add the sea buckthorn puree with sugar to it.
After good stirring, the fruit mixture can be boiled for a few more minutes, or it can be immediately poured into glass jars. Jelly with agar-agar hardens very quickly, so you need to act quickly without relaxing.
Such a sea buckthorn dessert is stored in jars with screw caps at normal room temperature.
A simple recipe for making sea buckthorn jelly in the oven
Recipes for making sea buckthorn jelly without adding gelling substances are still popular. True, usually the time for boiling berries with this method of production increases and there is a significant loss of nutrients and vitamins. To shorten the cooking time and to simplify the process itself, you can use an 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 rinsing and drying the sea buckthorn, spread the berries in one layer on a thin baking sheet and heat for 8-10 minutes at a temperature of about 150 ° C. Gently drain the resulting juice into a suitable container, and wipe the softened berries in a known way through a sieve.
Mix berry puree with sugar and leave to infuse at room temperature for about 8-10 hours until sugar is completely dissolved.
After that, sea buckthorn jelly can be decomposed into pre-sterilized and dried jars, closed with lids and sent for storage 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 is the recipe for combining it with grapes.
Ingredients and cooking technology
For making jelly, fleshy, light, seedless grapes are better suited. Sea buckthorn and grapes must be cooked in equal proportions - 1 kg of each fruit, while sugar can be taken half as much - about 1 kg.
The cooking process is very simple - make mashed potatoes from sea buckthorn in a way you already know well, or just squeeze the juice. Grind the grapes with a blender and also strain through a sieve to remove the skin and possible seeds.
Add sugar to the fruit mixture and cook for 15 to 30 minutes until the mixture begins to thicken.
If ready, spread 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" because it retains absolutely all the healing properties inherent in these berries.
Ingredients and cooking technology
To keep the "live" sea buckthorn harvest well, you need to take more sugar than in recipes where heat treatment is used. Usually, 150 g of sugar is taken for 100 g of berries.
It is best to grind sea buckthorn through a meat grinder and squeeze the resulting cake through a sieve or several layers of gauze.
Pour the juice with the pulp with the required amount of sugar, stir thoroughly and leave for 6-8 hours in a warm place to dissolve the sugar. Then 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 frozen, and the jelly from it turns out to be no less tasty and healthy than from fresh. But it doesn't make much sense to cook it for the winter, because frozen sea buckthorn and so well kept. And it is better to prepare a delicious dessert for the coming days, but with minimal heat treatment and preservation of all vitamins.
Ingredients and cooking technology
To prepare jelly from frozen sea buckthorn, as a rule, gelatin is used, but you can do without it altogether.
In the first case, the berries (1 kg) should be thawed and mashed in any available way, 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 with sea buckthorn puree. No additional heat treatment is needed. Lay it out in suitable containers and send it to freeze 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 do not want to mess with the thickener, then you will have to do a little differently. Put 200-300 ml of water to warm up and add frozen sea buckthorn berries (1 kg) there. In the process of boiling, they will defrost and give extra juice. Cook for about 10-15 minutes, then rub hot through a sieve in a familiar way.
Combine the resulting puree with sugar to taste (usually 500-800 g) and cook for another 5-10 minutes. Ready jelly can be poured into convenient containers. It will finally solidify only after 8-12 hours. You can store it in any convenient place.
Conclusion
It is quite easy to prepare sunny sea buckthorn jelly, while the delicacy has truly healing properties, a delicious taste reminiscent of pineapple, and is well stored even in an ordinary room.
