6 recipes for amber jam from sea buckthorn

Jam, jelly, raw jam, also unusual options with nuts and ginger.

Before doing this, remove leaves, stalks and spoiled berries. Later, thoroughly wash the remaining sea buckthorn.

1. Regular sea buckthorn jam

Making such sweets will take a minimum of time. The berries remain virtually intact, but at the same time impart a great taste and smell to the jam.

Ingredients

1 kg of sea buckthorn;
1 kg sugar.

Manufacturing

Place sea buckthorn and sugar in a saucepan, alternating them. Leave for 5 hours so that the berries release their juice.

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

2. Sea buckthorn jam

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

Ingredients

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

Manufacturing

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

Cook for another 10–15 minutes over medium heat. Then grind the berries with a blender until a homogeneous mixture.

Pour the mixture well 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.

3. Sea buckthorn jelly

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

Ingredients

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

Manufacturing

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

Pour the juice into a saucepan. Mix a small portion of sugar with a gelling consistency 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.

4. Sea buckthorn jam with ginger

Ginger will give the jam a special pungent taste and rich aroma.

Ingredients

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

Manufacturing

Pour sugar into the pan and pour in water. Add ginger and stir well until the sugar dissolves. 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 stir gently. Boil for 15 minutes and cool completely. Then, stirring, cook the jam for about another hour over low heat.

5. Sea buckthorn jam with oranges and walnuts

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

Ingredients

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

Manufacturing

Squeeze the juice out of the oranges. Chop the nuts into large pieces. There is no need to crush 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.

6. Raw sea buckthorn jam

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

Ingredients

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

Manufacturing

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

Divide the jam into jars, sprinkle with the remaining sugar and close the lids. A layer of sugar is needed so that the workpiece does not spoil.

Sea buckthorn jam: 5 common recipes for making it for the winter

Sea buckthorn jam is the most valuable and necessary preparation for the winter due to its own biochemical composition. By the time they are ripe, berries contain the greatest amount of ascorbic acid. of this vitamin (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) not only in new berries, but also in their processed products.

Before canning, the berries are cleared of leaves and stalks, and spoiled and softened fruits are removed. Then they wash it in water, let it drain, and let the berries dry.

The beautiful fruits are used to make raw jam without cooking, with or without seeds; the cooking method is also used to make such sweets.

Raw sea buckthorn jam for the winter with seeds

In its raw form, the preparation turns out to be the most delicious and healthy. What a pleasure it is to drink a cup of tea in the winter cold with delicious crushed berries. And immediately a mood of warmth and comfort is created in the house.

You will need: for 1 kg of berries 1.3-1.5 kg of sugar

Manufacturing

1. Sea buckthorn berries must be cleaned of all impurities, stalks, washed with water and dried. Sprinkle the unsullied fruits with sugar and puree them in a blender.

2. What came out was a thick puree with seeds containing a lot of sea buckthorn oil.

3. Pour raw sea buckthorn jam into a sterile jar.

4. Place a layer of sweet sand on top of the jar to prevent mold from forming. Immediately close with a boiled lid.

5. Later we fill the second jar.

Sea buckthorn pureed with sugar without seeds

Find out the most natural way to consume jam, when there are no seeds.

You will need: for 1 kg of sea buckthorn puree - 0.8-1 kg of sugar.

Action plan

We rub unstained and well-washed berries through a sieve. Our task is to remove the seeds, skins, and separate the juice and pulp.
If the berries are hard and difficult to wipe, then they need to be blanched for 2-3 minutes in hot water.
Stir the purchased puree with sugar and start heating over low heat to 70 degrees C, no more. We need the sugar to dissolve.
Then we transfer the berry mass into unstained jars and pasteurize at a temperature of 80 degrees C: half-liter - 15 minutes, liter - 20 minutes.

The result is a jelly-like jam that tastes very pleasant.

How to make sea buckthorn jam with seeds

Now let’s prepare a very tasty and healthy sea buckthorn jam. In the winter season, it is dissolved in boiled water, filtered through a sieve from the seeds and drunk as a drink.

Manufacturing method

1. We clean the berries from debris, stalks, wash them, and let the water drain.

2. Pour 1.3-1.5 kg of sugar into a saucepan with 1 kg of berries. Mix berries with sugar.

If we cook the berries at the moment, we will pour 1/4 of a glass of water. And if you have the opportunity to wait 3 hours, then you don’t need to pour water, so that the juice will come out of the berries.

3. Place the pan on the fire; the berries will explode when heated, so cover them with a lid. Stir the contents in the pan so that the berries do not burn.

4. The jam begins to boil and foam appears on it, which will need to be removed. In the case of adding water, cook for 30 minutes, and without adding water, cook for 20-25 minutes.

5. Time has passed and the jam is ready.

6. Place the berry preparation into various sterilized jars.

7. Close the containers with boiled lids. Place the cooled containers on a shelf in the cellar.

Savory sea buckthorn jam with pumpkin

Find out the recipe for healthy and easy to make savory sea buckthorn jam. Pumpkin extinguishes the specific smell of sea buckthorn, this is important for those who do not like it.

You will need: for 1 kg of pumpkin - 1 kg of sea buckthorn berries and 700 g of sugar

Action strategy

1. Peel the pumpkin, cut it into pieces and pass through a meat grinder.

2. Place the missed pumpkin in a saucepan, add 200 ml of water and cook over low heat, stirring. Cook until a soft puree forms and turn off the heat.

3. We pass the prepared sea buckthorn berries through a meat grinder.

4. Place the missed berries in a saucepan with pumpkin puree. Add sugar and let sit, stirring occasionally.

5. Later, put the pan on the fire, heat it, and bring it to a boil. Boil sea buckthorn and pumpkin jam for 5-7 minutes and pour into jars.

6. Part of the preparation can be placed in a container and frozen in order to strengthen your own immunity in the winter.

Video on how to prepare sea buckthorn with honey

Take a look at the most useful recipe for preparing sour sea buckthorn berries with honey.

At the moment, autumn is already coming, everyone is picking berries, so it is not allowed to leave them on the tree until there is steady frost. Collect berries and prepare sea buckthorn jam using any method.

Sea buckthorn jam without seeds

Now I will tell you how to prepare healthy seedless sea buckthorn jam for the winter. Sea buckthorn berries taste sour, so it is unlikely that anyone will eat them in this form. Then you can make a fragrant, colorful jam that turns out sweet and not only children will like it.

Sea buckthorn preparations will certainly be needed in the winter to prevent vitamin deficiency and boost immunity. You can make jam with or without seeds. The 2nd option is not bad because with the preparation given to us you can prepare all kinds of baked goods and the bones will not get in the way. But the greatest benefit is concentrated specifically in the dark seeds.

In order for sea buckthorn jam to be stored longer, it must be subjected to heat treatment. There is no need to add acid, there is enough of it in the berries themselves. The container for jam must be disinfected in advance with hot steam and dried. The jam is poured into jars while hot. After cooling, it comes out not very thick, and is perfectly stored in the cellar.

Ingredients for making sea buckthorn jam

Sea buckthorn – 600 g.
Sugar – 600 g.
Water – 500 ml.

How to prepare seedless sea buckthorn jam for the winter

You need to choose the freshest sea buckthorn for jam without warped berries.

Remove greenish leaves before washing. Dump the sea buckthorn into a small-mesh ladle and rinse well with water, shake the bowl a couple of times.

Dump the berries into a saucepan and add filtered water.

Place over medium heat and bring to a boil. Boil for 2-3 minutes over low heat. During cooking, you can remove the foam if there is a lot of it. Later, drain the water through a colander into the sink, and throw the boiled berries in the pan.

In other words, the liquid is not useful for cooking the main part. Using an immersion blender, grind the sea buckthorn until smooth.

It can be thrown in this form. Or grind through a sieve to remove seeds and remaining skins.

Pour sugar into sea buckthorn puree.

Mix well with a spatula and leave on the table for approximately 1.5-2 hours. Bring the mixture to a boil and simmer for 10-12 minutes over low heat.

Collect the foam by first boiling. Pour the jam into a sterilized jar; it yields approximately 0.5 liters.

Close with a steel lid and turn the jar over. Cover with a towel and leave overnight (that is, in the dark) .

Sea buckthorn jam has a wonderful amber color, it is very tasty and fragrant.
It is suitable for both liver and buns as the inside. Bon appetit!

Sea buckthorn jam for the winter - a regular recipe for a tasty vitamin preparation

Sea buckthorn jam for the winter is a common recipe, using which you can stock up on the rarest natural medicine. A few spoons of this sweetness during evening tea will strengthen the body and boost immunity. In addition to the necessary parameters, amber berries have a sweet taste and are easy to prepare, which is confirmed by various recipe options.

How to make sea buckthorn jam?

Simplicity and ease of production have made sea buckthorn jam a popular preparation. The fact is that to preserve the vitamin and taste properties, the berries are boiled for no more than 10 minutes and immediately rolled into jars. Before that, add sugar and leave for a couple of hours, or, lightly boiled, immerse in sweet syrup and simmer for 5 minutes.

Sea buckthorn jam at home will be tasty only if there are juicy berries. It is best to harvest sea buckthorn after the first light frost, when the berries acquire a sweet taste and are filled with juice.
Sea buckthorn berries are very delicate, so you need to pick and wash them very carefully so that the juice does not leak out.
To make jam, you should choose dense berries - when cooked, they will retain their shape and will not spread.
What makes homemade sea buckthorn jam special is that you can add other ingredients to it. So, with the addition of apples, the mass will acquire thickness, with nuts - nutritional value, orange zest will give a special bitterness.
The amount of sugar used depends on the acidity of the berries. Typically, any 100 g of sea buckthorn requires 120 g of sugar.

Sea buckthorn jam with seeds - recipe

Sea buckthorn jam with seeds is a traditional preparation. The entire manufacturing process consists of steeping the berries in sugar until the juice releases, boiling them for 10 minutes until thick, and rolling them into jars. The advantage of the recipe is that it is easy to prepare, the disadvantage is the presence of seeds, which are strictly contraindicated for stomach diseases.

sea buckthorn – 1 kg;
sugar – 1.2 kg.

Sprinkle sea buckthorn berries with sugar and leave in a warm place for 3 hours.
Place on low heat and cook for 15 minutes.
Sea buckthorn jam for the winter is a common recipe in which the jam is put into jars and rolled up.

Sea buckthorn jam without seeds

Seedless sea buckthorn jam for the winter is an ideal preparation. The homogeneous texture looks more appetizing, healthier to eat and is recommended for a wide range of people. When cooking, less sugar is consumed, which makes the preparation the least nutritious, so it can be enjoyed if you are overweight, have diabetes, and can be included in children’s diets.

sea buckthorn – 2.5 kg;
sugar – 1.2 kg.

Pass the prepared berries through a juicer.
Mix the purchased juice with sugar.
Place on low heat and simmer until thick.
Remove the seedless sea buckthorn jam from the heat, cool, pour into jars and seal with lids.

Sea buckthorn jam “Five Minute” – recipe

Sea buckthorn jam “Pyatiminutka” is one of the recipes aimed at preserving the necessary substances, which are destroyed during long-term heat treatment. Therefore, sea buckthorn is boiled in water for 5 minutes, drained in a colander, and the purchased broth is used to make syrup, in which the berries are simmered for 5 minutes and rolled into jars while hot.

sea buckthorn – 3 kg;
water – 800 ml;
sugar – 3.5 kg.

Boil the berries, strain the broth and mix with sugar.
Put on fire and simmer.
Place the berries in the syrup.
The jam is boiled for 5 minutes and rolled into jars.

Sea buckthorn jam with honey

Sea buckthorn jam for the winter with honey is a healing preparation, because both honey and sea buckthorn contain vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and natural sugars. Honey does not like high temperatures and long-term cooking, so the jam is prepared in two steps, which allows you to preserve the beneficial properties and imbue the softened berries with sweetness and aroma.

sea buckthorn – 1 kg;
honey – 200 g;
water – 200 ml.

Pour water over the berries, add honey and put on fire for 5 minutes.
Cool completely and return the workpiece to the stove again.
The jam is boiled for 10 minutes and rolled into jars.

Sea buckthorn jam with orange

Sea buckthorn jam with orange amazes with a fascinating and unusual combination of ingredients. Exotic citrus not only multiplies the beneficial characteristics of the preparation, but also significantly affects the taste: orange zest makes the jam richly fragrant, and the sweet juice dilutes the usual acidity of sea buckthorn and brings a refreshing effect.

sea buckthorn – 300 g;
orange – 2 pcs.;
sugar – 400 g.

Sprinkle sea buckthorn with sugar and put on fire.
Peel the oranges and squeeze out the juice.
Add juice to sea buckthorn and cook for 20 minutes.
Add the zest of 1 orange and remove from heat.

Pumpkin jam with sea buckthorn

Pumpkin and sea buckthorn jam is a delicacy for gourmets. This preparation attracts with its brightness and appetizing combination of sweet syrup with sour berries and juicy pieces of pumpkin, which perfectly complement each other. True, long cooking destroys some of the vitamins, leaving only fiber and a wonderful taste, which is already pleasant.

pumpkin – 2.5 kg;
sea buckthorn – 2 kg;
sugar – 2 kg.

Sprinkle sea buckthorn with sugar, add pieces of clean pumpkin and set aside for 10 hours.
Bring the jam to a boil and leave in the syrup for 5 hours.
Remove the fruits and boil the syrup for 5 minutes.
Return the fruits to the syrup and set aside for another 5 hours.
Boil over low heat for 30 minutes and roll up.

Sea buckthorn jam with apples

Apple and sea buckthorn jam for the winter is a popular homemade delicacy. The fruits add thickness and a sweet and sour taste to the dessert, neutralizing the astringency of sea buckthorn, and enrich the preparation with useful substances, which can only be preserved by this method of production. Within its framework, berries and fruits are pureed, slightly heated and sterilized.

sea buckthorn – 2 kg;
apples – 2 kg;
sugar – 3 kg.

Rub the sea buckthorn berries through a sieve and mix with sugar.
Peel the apples, cut them, boil for 15 minutes until soft and puree.
Mix both purees, heat for several minutes at 70 degrees, transfer to jars and sterilize for 20 minutes.

Sea buckthorn jam without cooking

Sea buckthorn jam ground with sugar is a raw type of preparation aimed at preserving the greatest amount of vitamins. This delicacy is easy to prepare and can be used both as a medicine and as a base for drinks and desserts. The only negative is the high sugar content and special storage conditions only in the cold.

sea buckthorn – 500 g;
sugar – 300 g.

Place the prepared berries in a clean container, sprinkle with sugar and mash with a wood masher.
Set aside until the sugar crystals are completely dissolved.
Repeat the function again.
Raw sea buckthorn jam for the winter is a common recipe in which the mass is put into a container and stored in the refrigerator.

Sea buckthorn jam in a slow cooker

Housewives who value convenience and convenience can cook sea buckthorn jam in a slow cooker. This manufacturing method eliminates the need for constant supervision and stirring, and only requires setting the “Stewing” function for an hour, which ensures that the jam slowly simmers. Afterwards, the mass is brought to a boil in the “Frying” function, turned on for 10 minutes.

sea buckthorn berries – 2.5 kg;
sugar – 2.3 kg.

Mix the berries with sugar and leave in the bowl for 4 hours.
Stir and cook in the “Stew” mode for an hour.
Then open the lid, skim off the foam and bring the mixture to a powerful boil in the “Frying” mode.
Place the hot jam into sterile jars.

Sea buckthorn jam without sugar

Making sea buckthorn jam is famous for its wide selection of recipes. So, in case of contraindications to the traditional delicacy, you can cook the product without sugar. There are a lot of reasons for this: the jam has the highest vitamin and dietary properties, is economical, and is suitable for making sauces, compotes and jelly.