Sea buckthorn is a wonderful, very healthy berry with an interesting taste. Natural sea buckthorn treats have a beneficial effect on the immune system. We have collected 4 recipes for healthy sea buckthorn jelly.
Thick sea buckthorn jelly for the winter with gelatin
Berry harvesting for the winter is a long tradition. Even in those days when there was no sugar, fruits were poured with honey and stored in this form. Such a useful berry as sea buckthorn simply needs to be prepared for future use. For example, this recipe can be used to make delicious sea buckthorn jelly.
Cooking time: 50 minutes
Cooking time: 50 minutes
Servings: 6.
- Sea buckthorn 1 Kg
- Granulated sugar 1.2 Kg
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Sort out the debris from the berries and rinse several times with cold water. -
Dry the sea buckthorn. Measure out the required amount of sugar. -
Transfer the berries to a saucepan, cook for 10-15 minutes, stir occasionally. -
After that, wipe the berry mass through a fine sieve. -
Pour berry juice into a saucepan, bring it to a boil and add sugar. Then reduce heat and simmer for 10-15 minutes. -
Spread the hot sea buckthorn mass in sterilized jars and close them tightly. Since sea buckthorn contains a sufficient amount of natural gelling agents, you do not need to add anything further. The jelly will gradually solidify as it cools.
Bon Appetit!
Delicious sea buckthorn jelly without cooking for the winter
We offer you a simple recipe for a delicious sea buckthorn jelly for the winter. This natural healthy delicacy is not only very tasty, but also healthy. Jelly helps to relieve the first mild signs of a cold in the winter.
Cooking time: 8 ocloc'k.
Cooking time: 50 minutes
Servings: 3.
Ingredients:
- Sea buckthorn - 600 gr.
- Sugar - 350 gr.
Cooking process:
- Remove the berries from the branches, rinse and discard in a colander.
- Twist the sea buckthorn through a meat grinder or pass through a juicer.
- Add sugar to the resulting berry mass, mix well and leave for 5-7 hours.
- During this time, the sea buckthorn mass must be mixed several times so that the sugar is completely dissolved.
- After 7 hours, spread the jelly into sterilized jars and close them with boiled lids. Due to the high content of pectin in sea buckthorn, the jelly hardens well and turns out to be 100% natural.
Bon Appetit!
Thick sea buckthorn jelly with agar-agar at home
Sea buckthorn jelly is very tasty and healthy, it is rich in vitamin C. Such a delicacy can be eaten just like that, served with tea, decorate cakes and make homemade cakes with it. And if you canned jelly, then it will delight you all winter.
Cooking time: 60 minutes
Cooking time: 60 minutes
Servings: 6.
Ingredients:
- Sea buckthorn - 1 kg.
- Sugar - 1 kg.
- Agar-agar - 15 gr.
Cooking process:
- Sort out the sea buckthorn and rinse well under running water.
- Twist the berries through a meat grinder. To get rid of the remnants of the skin, wipe the resulting mass through a fine sieve.
- Transfer the resulting sea buckthorn juice to an enamel bowl or saucepan.
- Add half the sugar to the sea buckthorn. Put the container on fire, simmer until the sugar dissolves. When the mass begins to boil, turn off the stove.
- Mix the other half of the sugar with agar-agar and add to the sea buckthorn mass. Stir the contents of the pot until the sugar is completely dissolved.
- Sterilize jars for jelly in any convenient way. Spread the hot sea buckthorn mass in the jars, close them tightly with lids. Store the jelly in a cool place.
Bon Appetit!
How to cook sea buckthorn jelly with pectin for the winter?
This tasty and healthy preparation will delight you in cold weather. Sea buckthorn jelly has a beautiful bright color and original taste with a pleasant sourness. To make the jelly, you will need sea buckthorn, sugar, and pectin.
Cooking time: 70 minutes
Cooking time: 60 minutes
Servings: 6.
Ingredients:
- Sea buckthorn - 1 kg.
- Sugar - 600 gr.
- Pectin - 10 gr.
Cooking process:
- Sort the sea buckthorn from leaves and branches, rinse well and transfer to a saucepan. Put the pan on the fire and cook the berries for 10-15 minutes, press them down with a spoon during cooking.
- Then wipe the sea buckthorn mass through a fine sieve.
- Transfer the thick sea buckthorn juice to a saucepan, pour about 50 milliliters of juice. Add sugar and cook. Boil the juice for 5 minutes from the moment of boiling.
- Dissolve the pectin in cold sea buckthorn juice. Add the resulting mass to the pan, boil the jelly for another 5-7 minutes.
- Spread hot jelly in sterilized jars, close them tightly with lids. After cooling down, move the workpieces to a cool place.
Bon Appetit!
