Sea buckthorn jam: recipes, useful properties

Sea buckthorn jam is just one of the ways to process this amazing berry, but far from the only one. Sea buckthorn fruit makes an excellent compote; you can make jam or confiture from them. Finally, the berries can be simply frozen. All these methods are described in this article.

Useful properties of sea buckthorn jam

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

Indeed, sea buckthorn is a rather peculiar plant. To obtain a harvest, trees of different sexes are needed, nothing can be planted in the root zone, etc. Therefore, many simply plant self-fertile horticultural crops so as not to have problems with the harvest. Meanwhile, the benefits of sea buckthorn berries are incomparably 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 shrub a real medicine. It has been proven that sea buckthorn helps with various diseases of the gastrointestinal tract, 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 contributes to its early rehabilitation after illness.

Caloric content of sea buckthorn jam

The calorie content of the 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 calorie content is low. 100 g of sea buckthorn jam contains about 165 kcal.

The benefits of sea buckthorn jam for colds

For colds, the most useful will be "live" jam, not subjected to heat treatment. In this case, it will retain all vitamins and organic compounds that help to overcome respiratory viral infections.First of all, it is vitamin C, and sea buckthorn fruits can contain up to 316 mg of it. During cooking, part of it is destroyed, but even with 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, contributing to the regeneration of its mucous membrane, which is especially important in the treatment of the effects of gastritis. However, it should be remembered that this valuable remedy also has contraindications. They can be:

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

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

How sea buckthorn jam helps with pressure

Sea buckthorn does not affect blood pressure, but it helps to 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 and rot. In such a simple way, you can significantly increase the shelf life of the finished product. Fruits need to be cleaned of twigs and leaves. The berries are usually washed under the shower in a colander, stirring them by hand.

For cooking, wide cookware made of copper, brass or stainless steel is best suited. Enamel pots can also be used, however, the enamel on the surface gradually cracks from constant heating and cooling, and the jam begins to burn in them.

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

Completely finished jam becomes transparent, and its drop does not spread over the plate. After that, the finished product is poured into small jars, after sterilizing them in the oven or steamed, and put away under a warm shelter for cooling.

"Pyatiminutka" sea buckthorn jam 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 liters.

Cooking procedure:

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

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

How to cook sea buckthorn jam with seeds

For such a 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 they are transferred to a cooking container, heated to a boil and slowly boiled until a drop of jam stops spreading over the plate.

Seedless sea buckthorn jam

For jam according to this recipe, you need to squeeze the juice from 2 kg of berries. This requires a juicer. After that, 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.

Ready jam is poured into jars, and after natural cooling is removed in the cold.

Making sea buckthorn jam without cooking

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

Frozen Sea Buckthorn Jam Recipe

Frozen sea buckthorn keeps everything beneficial features ripe fresh berries. Many people use freezing on purpose so as not to subject the fruits to heat treatment and to preserve them for as long as possible. If necessary, the berries can be defrosted in the required quantity and prepared from them as "live" (without heat treatment), and ordinary jam.

1. For a simple jam of frozen berries, you 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 cook five-minute jam from frozen sea buckthorn. Add 0.7 kg of sugar to 0.5 liters of clean water and cook under a 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, boil them for 5 minutes, and then pack them in clean jars.

Healthy sea buckthorn jam with honey and nuts

Walnuts are most commonly used for this recipe. The number of them can be taken differently, it depends on the 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. Put a pot of honey on the fire and heat it to a boil. Add nuts. Cook, stirring occasionally, for 5-10 minutes. Then add the 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 must be grated on a fine grater (2.5 tablespoons).

Cooking should start with the preparation of the syrup. Water is poured into a saucepan, sugar and ginger are added. Cook for 7-10 minutes. After that, you can pour berries into the syrup. They need to be boiled for 15–20 minutes, and then removed and cooled for 2–3 hours. Then reheat to a boil and cook for about an hour. When ready, the jam is poured into small jars and stored away.

Recipe for making sea buckthorn jam with honey and cinnamon

There are two main ingredients in this recipe, these are honey and sea buckthorn berries. The same number of them will be required. Add cinnamon and cloves to taste.

The honey must be gently melted over low heat. It is not necessary to bring to a boil. Then add the berries, and a couple of minutes before removing from heat - spices. The whole process can take 7-10 minutes, after which the jam can be poured into small containers.

Sea buckthorn rubbed with sugar

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

Fruit and berry platter, 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 the juice from the sea buckthorn berries. Both juice and sugar will be required as much as pumpkin (the proportion of ingredients is 1: 1: 1). Put the pumpkin cubes in a saucepan, add sea buckthorn juice and cover with sugar. Put on fire.

Cook until tender over low heat. For a citrusy flavor, lemon or orange zest can be added to the jam a few minutes before removing the jam from the heat.

How to cook sea buckthorn jam with apples

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

1. Rub the sea buckthorn through a sieve, cover with sand.
2. Peel the apples, core them and cut into small cubes.Pour in a glass of water and boil for 15–20 minutes until softened. Then rub it through a sieve too.
3. Mix both purees, put on the stove and heat to 70-75 degrees. This will prevent vitamins from being destroyed.
4. After that, the ready-made jam can be laid out in small containers and put away for storage.

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 him (the same amount). The berries are poured into a saucepan and put on low heat so that they give juice. You cannot bring to a boil. Then you need to squeeze the juice through cheesecloth or nylon.

For a liter of juice, you need to take a pound 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, it must be put in the refrigerator.

Sea buckthorn and zucchini jam recipe

The addition of zucchini only increases the total volume of the jam, practically without affecting 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 grated, and the zucchini must be peeled and cut into small cubes. Put all ingredients in a cooking container and put on fire.

This jam is brewed 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. Remove from heat after boiling. Orange juice is squeezed into a container with berries. Put the saucepan on the fire again and boil for 15–20 minutes. The jam is ready.

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

A kilogram of sea buckthorn berries will require half a kilogram of hawthorn and one and a half kilograms of sugar. The berries need to be mashed with a blender and sugar added to them. Put on fire and heat, not boiling, for 10 minutes. Then put the jam in 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. Cover in layers in a multicooker bowl, leave overnight.
3. In the morning, put the bowl in the multicooker, turn on the "stewing" mode and set the timer for 1 hour.
4. Open the multicooker, mix the contents.
5. Switch on the cooking mode. Without closing the lids, periodically stir the boiling jam and remove the foam.
6. After boiling the jam, turn on the "stewing" mode again and boil the jam for another 5 minutes.
7. Pour hot into small, clean jars.

Secrets of making sea buckthorn jam in a bread maker

In modern bread makers there is a special function - "jam", so the preparation of 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. Dissolve sugar in water and squeeze half a lemon into it.

Pour the berries into the bowl of the bread machine and pour the syrup over them. Then you just have to turn on the "jam" function and wait until the end of the cycle. The finished product is laid out in jars and closed.

Terms and conditions of storage of sea buckthorn jam

The jam, which 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, more is not required. Heat-treated berries can be stored longer - up to 1 year. The storage place should be cool, therefore such a product is stored in a cellar or subfield.

Contraindications to the use of sea buckthorn jam

First of all, it is an individual intolerance.Contraindications to the use of sea buckthorn jam are diseases of the gastrointestinal tract in an acute form (cholecystitis, pancreatitis), you do not need to eat it with open forms of ulcers or gastritis. It is also worth limiting its use for those who are contraindicated in the use of sugar.

Conclusion

Sea buckthorn jam can become a real highlight of the festive table, because not every gardener grows this wonderful berry on his site. This is a really delicious dessert. And at the same time it is a great way to provide yourself with a supply of vitamins for the winter, to heal the body and raise its vitality.

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