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, a few 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

A selection of common sea buckthorn jam recipes with step-by-step photos and instructions. We will tell you and show you how to make sea buckthorn jam for the winter!

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Sea buckthorn jam recipes, 7 pcs. in the collection

Ingredients

For 300g capacity:

Sea buckthorn – 250 g

Sweet sand – 150 g

Ingredients

Sea buckthorn – 300 g

Sweet sand – 300 g

Ingredients

Sea buckthorn – 500 g

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Sea buckthorn jam: recipes

Sea buckthorn jam is a true natural remedy that helps in the fight against almost all ailments, which also has a good taste.

Sea buckthorn is a valuable product, the medicinal properties of which have been known since ancient times. Now sea buckthorn oil has become very widespread, used as a healing or prophylactic remedy for a number of diseases. No less useful is sea buckthorn jam, how to cook it is easy to find out from the recipes listed below.

Sea buckthorn jam prepared for the winter has the following beneficial qualities:

provides a bactericidal effect for injuries and diseases of the oral cavity,
saturates the body with vitamins, helps to cope with vitamin deficiency,
useful in the prevention of atherosclerosis (atherosclerosis is a chronic disease of the arteries of the elastic and muscular-elastic type) ,
has a beneficial effect on the cardiovascular system,
seedless jam is recommended for diseases of the digestive system.

Any recipe for sea buckthorn jam will give you a hint on how to prepare this unique delicacy that is beneficial for the human body. Various additional ingredients allow you to vary the taste of a given product and emphasize its individuality. But even in its mono version, this jam is a delicious, delicious dessert with a sweet and sour taste and a pronounced pleasant aroma.

8 recipes for sea buckthorn jam

Recipe 1. Traditional sea buckthorn jam

Ingredients: 900 g sea buckthorn, 1200 g sugar.

We wash the sea buckthorn, removing spoiled, bruised berries, inedible parts, twigs and other debris in the process. Soak in a colander until all the water has drained from the surface of the sea buckthorn, or place on napkins to dry quickly. Transfer the sea buckthorn to a wide saucepan or bowl covered with enamel. Add sugar and stir gently. Set aside the container with the candied sea buckthorn for 5.5 hours. Place it on the stove, heat it slowly, stirring. If the sea buckthorn juice does not separate well so that the sugar does not burn, you can add a little water. But ripe berries usually boil well with sugar and without adding water. Boil until the syrup thickens and the sea buckthorn is transparent. Let the jam cool. Pour into unstained sterile jars. Store in the cold.

Recipe 2. Sea buckthorn jam “Five Minute”

Ingredients: 960 g sea buckthorn, 1160 g sugar, 280 ml water.

We sort out the sea buckthorn and rinse it under running water. We boil water. Add clean sea buckthorn and boil the berry mixture for about 5 minutes. We filter the broth, which we heat again. Add sugar and cook until dissolved. Transfer the softened sea buckthorn to the bubbling syrup. Boil for 5 minutes. Remove the foam and boil the jam for about 5 minutes, stirring. Cool. Pour into sterile small containers, previously dried. We seal it tightly or cover it with cellophane lids.

Recipe 3. Seedless sea buckthorn jam

Ingredients: 2 kg of sea buckthorn, 1200-1600 g of sugar.

We wash the sea buckthorn, removing in the process spoiled berries and twigs that are unsuitable for canning. Load the berries into the juicer. Squeeze juice from sea buckthorn. Pour sugar into it, which we take in the proportion of 150 g per 100 g of juice. Heat the juice in an enamel container, stirring. For those who prefer sweeter jam, you can add a little more sugar. After boiling for a few minutes, during which all the sugar should dissolve, transfer the jam to sterilized jars. Store in the cold. During storage, seedless sea buckthorn jam separates, which does not in any way affect its taste.

Recipe 4. Sea buckthorn jam with apples

Ingredients: 950 g sea buckthorn, 950 g apples, 1320 g sugar.

We sort out the sea buckthorn and cut off the remaining stalks. Rinse and dry, placing the berries on a flat surface covered with paper. Scald the sea buckthorn with boiling water, rub through a fine sieve, thus removing hard seeds. Pour sugar into the sea buckthorn puree and let it brew. Peel and core the apples. Boil these fruits for about 15 minutes. Grind with a blender, combine with sea buckthorn and sugar. Heat slowly and boil for 1 minute. Transfer the apple-sea buckthorn jam into unstained, sterilized and dried half-liter jars. Cover with lids and sterilize the filled containers in water poured up to the shoulders of the jars for 20 minutes. Then seal it hermetically.

Recipe 5. Sea buckthorn jam in a slow cooker

Ingredients: 1050 g sea buckthorn, 1300 g sugar, 160 ml water.

We wash the sea buckthorn, remove the stems, and remove the berries that are unsuitable for consumption. Transfer the clean sea buckthorn to the multicooker bowl. Fill with water and add sugar on top. We select the “Quenching” mode over time for about an hour. Stir the sea buckthorn jam frequently with a plastic spatula, once every 12 minutes. After boiling, remove foam from the surface. At the end of production, remove the remaining foam and leave the jam until it cools down. Transfer to unstained jars. We cork it.

Recipe 6. Frozen sea buckthorn jam

Ingredients: 1100 g frozen sea buckthorn, 1550 g sugar, 820 ml water.

Rinse the frozen sea buckthorn. Leave in a colander placed in a deep bowl for a couple of hours so that the berries defrost and remove excess liquid from the glass. Prepare the syrup in an enamel thick-bottomed vessel. Boil sugar in water until it dissolves. Transfer the melted sea buckthorn into the hot syrup and let it brew for 4 hours without heating.

Then we’ll boil it again. Cook sea buckthorn jam over low heat until transparent. We pack it in containers prepared in advance and roll it up. Leave in a cold room.

Recipe 7. Sea buckthorn jam with pumpkin

Ingredients: 2900 g pumpkin, 2300 g sea buckthorn, 190 g orange (for zest), 960 g sugar.

We wash the sea buckthorn and dry it, spreading it on a towel. Squeeze out the sea buckthorn juice, which should yield about a liter for the indicated amount of ingredients. Peel the pumpkin, removing the skin and seeds. Cut into cubes measuring 1.5 x 1.5 cm. Wash the citrus well and rub the yellowish part of the peel. Add sea buckthorn juice to a thick-bottomed container, add sugar while heating. Stir until dissolved. Add pumpkin and citrus zest to the juice. Boil slowly, stirring, until the pumpkin pieces become transparent. Pour the jam into sterile jars and seal. Keep the container upside down, neck down, until it cools completely.

Recipe 8. Sea buckthorn jam with honey and nuts

Ingredients: 1050 g sea buckthorn, 400 g walnuts, 420 g sugar, 90 g honey.

We wash the sea buckthorn, removing debris and unusable berries. Pour water into a saucepan, about 10 mm high. We spread the sea buckthorn and heat it to 80 degrees, without bringing it to a boil. Pour the berries into an iron sieve, under which we place an enameled deep container. Using a wooden spoon, rub the sea buckthorn through a sieve. Add sugar to the purchased puree. Let it brew for about an hour. We peel the nuts and chop them not very finely with a knife. Add chopped nuts to sea buckthorn puree and add honey. Stir, heating until the sugar is completely dissolved. Boil for several minutes, stirring. We pack in sterile small jars.

How to make sea buckthorn jam

Sea buckthorn jam does not require long cooking. The cooking time for jam with seeds varies between 10-20 minutes, depending on the size of the berry. Sea buckthorn seeds are useful, but quite hard. Some people prefer to eat them together with berries, but there is a belief that they can cause appendicitis. There are variations of sea buckthorn jam, the recipes of which demonstrate how to make it without seeds. In this case, use sea buckthorn juice obtained from berries in a juicer, or pureed sea buckthorn puree. Another recipe allows you to boil the jam with the seeds, and then strain through a sieve or cheesecloth. These options are better for children, who may find it difficult to remove the seeds from the finished jam without the help of others. In addition, they require the least lengthy heat treatment - pureed sea buckthorn or berry juice are cooked for just a few minutes.

Now sea buckthorn jam is a kind of curiosity, occasionally appearing on the tables of modern people. With this delicacy you can amaze and amuse your loved ones and even use it to prevent certain diseases. The very balanced vitamin composition of sea buckthorn will help the body cope with colds and autumn malaise. Simply and simply, by choosing a recipe that suits you, you will prepare an unusually tasty and necessary sea buckthorn dessert for the winter. The catchy, appetizing color of the jam attracts children and adults, and in its smell you can feel unexpected pineapple notes.