How to make sea buckthorn jelly at home without cooking. A simple step-by-step photo recipe for making sea buckthorn jelly for the winter Sea buckthorn jelly at home

For those who wish to maintain their health in bad weather, sea buckthorn should be a compulsory preparation in the pantry arsenal. This multivitamin plant is one of the most readily available and widely used beauty and health benefits, used in the cosmetic and medical industry. For those who do not want to spend money on purchased vitamins or prefer proven homemade and natural preparations, we have prepared a number of sea buckthorn jelly recipes for every taste.

Sea buckthorn jelly for the winter

Ingredients:

• sugar.

Preparation

Before making sea buckthorn jelly, squeeze the juice out of the fruit. To do this, you can use a juicer, meat grinder, blender, or simply knead the berries with a rolling pin in an enamel bowl. Put the cake remaining after pressing into cheesecloth and once again carefully squeeze the remaining liquid into juice. The last step is necessary so that a natural thickener (pectin) comes out of the skin of the fruit, which turns the sea buckthorn juice into real jam.

After the juice is ready, it can be poured into a clean and dry enamel pot, mixed with sugar and put on fire. At this stage, it is best to get a cooking thermometer, as we will need to make sure that the temperature of the jam is approximately 70 ° C. As soon as the juice has warmed up to the specified temperature, it costs about half an hour to continue cooking, until the contents of the pan have boiled down to 2/3 of the initial volume. The readiness of the jam can be checked using a cold saucer test: just drop the jam on a cold saucer or plate, if it hardens, then it is time to remove the pan from the heat and pour its contents into sterile jars.

Extend life delicious jelly from sea buckthorn, you can use additional pasteurization of jars with jelly in a water bath.

Sea buckthorn jelly with grapes

Ingredients:

• sea ​​buckthorn - 1 kg;
• grapes - 1 kg;
• sugar - 700 g

Preparation

We pass the sea buckthorn and grapes through a meat grinder or puree the berries with a blender. We squeeze the resulting puree through several layers of gauze so that at the exit we get pure juice without pits and peels. We mix the resulting juice with sugar, put the mixture on medium heat and cook, stirring constantly, until the base for our jelly thickens to a jelly consistency.

While the sea buckthorn is boiled down, we can sterilize the cans in any convenient way: in the oven, microwave or the old fashioned way, in a water bath.

Pour hot jelly into sterile jars and roll up the lids. Before you put the jars in storage, the jelly must cool completely in a warm place.

Sea buckthorn jelly without cooking

Since vitamins are easily destroyed during heat treatment, healthy sea buckthorn jelly should not be subjected to heat exposure. Of course, preserving such a product throughout the winter will be problematic, since the non-sterile product deteriorates much faster, but storage in an airtight container in the cold will help keep the jelly fresh for a long time.

To make jelly according to this recipe, we, of course, need sea buckthorn and sugar in a 1: 1 ratio. We pass the washed, peeled and dried berries through a meat grinder, chop with a blender or manually. The resulting mass is passed through several layers of gauze or nylon. As a result, you get a thick and clear juice with pulp, which will need to be mixed with sugar. Immediately after adding sugar, the mass will begin to gelatinous due to the sea buckthorn pectin. The process will become noticeable after 3-4 hours, when berry juice will turn into a thick amber mass. After that, the jelly can be poured into clean and dry jars or sealed containers.

In cooking, the amber-sunny fruits of sea buckthorn are appreciated for the fact that with any method of conservation, even after a short heat treatment they retain healing properties.

In this article we will talk about how to properly prepare sea buckthorn jelly at home, let's talk about different ways gelation of berries, we will present traditional and unusual recipes cooking delicious desserts for the winter, we will tell you how to properly cook jelly, and how to cook a jelly product without heat treatment.

Sea buckthorn jelly combines refined taste and the ability to heal. This delicious drug-prophylactic miracle can save and provide significant help in the treatment of many diseases: from colds to stroke, from eczema and dermatitis to atherosclerosis, heart attack and even malignant tumors.

The jellied berries preserve the healing combination of biologically active substances unchanged. Therefore, each housewife should study the recipes for preparing such an appetizing pleasantly useful preparation for the winter.

In this article, you will learn

Gelling of berries occurs naturally, as they contain a sufficient amount of pectin. Sea buckthorn jelly keeps well for two years.

A sufficient variety of options for making sea buckthorn jelly makes it possible for each housewife to choose the most suitable recipe for the winter. However, it should be remembered that there are general guidelines on how to properly cook jelly. For this you need:

• rinse the berries;
• dry on a paper or cloth towel;
• it is advisable to warm sea buckthorn in small portions of 1.5 - 2 kg (the resulting mass and juice should not cool down);
• it is not necessary to remove small stalks - when rubbed, they will remain in the thick of the cake, and the microelements contained in them will go into the jelly blank;
• it is advisable to squeeze the fruits manually, since sea buckthorn is needed for full gelling pectin found in the skin of berries... Only in the process of manual pressing the berry casings after cooking can get into the juice (through a sieve) and contribute to the hardened mixture hardening;
• to make the jelly pitted, the berries must be crushed, then squeezed through a sieve;
• lay out the mass prepared for storage in sterilized jars;
• it is safer to store any jelly in a cool, dark place.

Simple jelly recipes without cooking

There are a great many options for making raw jelly, we have presented the most interesting recipes.

"Sugar sea buckthorn". The easiest recipe:

• for 3 cups of sea buckthorn, take 3 cups of sugar;
• combine berries with sugar, mix well;
• put in prepared jars.

Raw sea buckthorn jelly "Amber"

• sort out the fruits, weigh;
• prepare sugar in the ratio of the original weight of the berries 1: 1;
• grind the berries in a meat grinder;
• then rub everything through a sieve;
• squeeze out the remaining cake through a six-layer gauze or nylon cloth;
• pour sugar into the resulting juice, stir, leave for 2-3 hours in an open container, stir occasionally;
• gradually the mass will darken to a dark amber color and begin to gel, after 3 hours mix it thoroughly, put in a dry container, and close hermetically.

Honey-sea buckthorn

Option 1

• you need a juicer, pass the sea buckthorn fruits through it;
• for every two glasses of juice, 1 glass of natural honey is added;
• mix, rubbing each lump;
• put in prepared containers;
• can be stored in an apartment (honey is an excellent preservative).

Option 2

• put the cooked berries in a basin, do not add water, set the stove to a moderate mode, stirring constantly, bring to a boil;
• quickly put the boiled mass in a sieve and grind it with a wooden pestle in another container (you get juice with pulp);
• add 0.5 kg of honey to 1 kg of berries;
• stir, leave for 8 hours;
• then mix, pack in glass containers under nylon lids.

Sea buckthorn juice jelly

• pass the sea buckthorn fruits through a juicer;
• in a ratio of 1: 1, mix the juice with granulated sugar;
• heat to 80-85 ° C (do not boil, just let the sugar dissolve completely);
• pour into liter jars;
• pasteurize for 10 minutes;
• roll up under metal covers.

Seedless jelly

Option 1

• remove the stalks from the berries, chop the sea buckthorn in a blender;
• rub mashed potatoes through a metal sieve;
• squeeze the cake through six-layer gauze in mashed potatoes;
• pour sugar in a ratio of 1: 1;
• mix;
• put in storage containers.

Option 2

• put a batch of berries in a saucepan, bring to a boil - the fruits should all burst;
• drain the juice into a separate container;
• wipe the remaining mass using a sieve;
• smear the cake in a sieve along the bottom and walls, sprinkle with juice and wipe again (repeat until the juice runs out, and bones and a small amount of skins remain at the bottom);
• put on the stove again, heat to a boil;
• turn off the stove, add sugar (0.8 kg of sugar per 1 kg of berries), stir quickly;
• the color of the mass changes from cloudy to transparent, the consistency becomes thicker;
• as soon as all the sugar dissolves, quickly pour it into jars under nylon lids.

Russian

• squeeze the juice from 5 kg of sea buckthorn fruits through a nylon stocking;
• mix juice with granulated sugar 1: 1, put away for storage;
• boil the remaining pomace with 1 liter of water, squeeze;
• pour the juice with sugar 1: 1;
• heat until boiling, carefully pour the hot mixture into jars.

Assorted

• prepare fruits at the rate of 2/3 of the sea buckthorn, 1/3 of the plum + peaches;
• remove seeds from fruits;
• Warm the assortment for several minutes over low heat (without water);
• grind the resulting mass through a colander;
• cover with sugar 1: 1;
• stir the assortment until the sugar is completely dissolved;
• leave for 6 hours;
• then stir and put in containers;
• put away for storage.

Jelly puree

• put the berries on a thin baking sheet in one layer;
• Warm up for 10 minutes in the oven at a temperature of 150 ° C;
• drain the resulting juice into a container;
• use a sieve to wipe the softened berries;
• in a 1: 1 ratio, mix mashed potatoes with sugar;
• leave for 10 hours, the sugar should completely dissolve;
• put in prepared containers, cover with lids.

Sometimes the housewives are perplexed: "it would seem that everything was done according to the recipe, but the jelly did not work out." Let us explain why sea buckthorn is not gelled. There are several reasons for this:

1. Excessive moisture:

• used too watery berries (rainy summer);
• added water when heating the fruit mass, enough of the liquid that remained after washing, it will not let the berries burn;
• washed the cake with boiling water, washed the cake with freshly squeezed juice;
• put the jelly in wet jars - even a few drops of water can interfere with the solidification process.

It is possible to correct the situation, eliminate excessive wateriness with the help of ten minutes of evaporation of the wiped mass. You can boil, warm up, evaporate the juice and the pureed mass.

2. Improper handling of granulated sugar:

• put an insufficient amount of sugar;
• squeezed juice was heated together with sugar - in this case, the jelly does not freeze. Sugar is added into ready-made hot juice, then mix everything thoroughly and immediately pour it into cans;
• the process of rubbing the berries took too long - the mass and juice have cooled down, as a result the sugar will dissolve, but no gelation will occur. The cooled juice can be brought to a boil, then pour sugar into it;
• the sugar was not thoroughly kneaded, as a result it is poorly dissolved, will precipitate and crystallize. The mixture can be used as a syrup by preheating to a boil.

3. Incorrectly selected ratio of berries and fruits:

Any types of currants and sea buckthorn are well gelated, in the assortment of such berries there should be at least 2/3 by weight.

4. Incorrect spinning method.

When using a juicer, the sea buckthorn pectin in the skin of the berries does not get into the juice.

Thick jelly with gelatin

Undoubtedly, sea buckthorn jelly without cooking is an essential product for the prevention and treatment of many ailments. But cook sea ​​buckthorn jelly does not mean to lose half of the beneficial acids, fats and other useful elements.

The product is prepared using heat treatment based on sea buckthorn juice and even after cooking it remains not only tasty, but also a very healthy dish.

Important. Gelatin must necessarily swell, completely dissolving in water. Otherwise, its grains will fall into the puree and the jelly will not solidify.

Classic

You will need: 15 g of gelatin, 1 kg of sugar and sea buckthorn.

• gelatin granules must be dissolved in 50-100 ml of warm water;
• place berries in a wide container, slowly warming up, bring to a boil, stirring, keep on fire for another 10 minutes;
• rub through a sieve;
• gradually add sugar to the puree;
• heat until the sugar crystals are completely dissolved;
• after removing from heat, add gelatin to the berry-sugar mass, mix well;
• Put the hot mass in cooked jars.

Sea buckthorn juice jelly

• Soak 12 g of gelatin in water for 6 hours;
• Mix 1 l of natural sea buckthorn juice and 1 kg of sugar, add gelatin;
• cook for 20 minutes;
• cool slightly;
• pour into molds.

Kalinovoe

• Soak 20 g of gelatin for 6 hours;
• Combine 150 g of viburnum juice with 1 liter of sea buckthorn juice with pulp and gelatin;
• warm up;
• add 1 kg of sugar, cook for 30 minutes.

Recipes without gelatin

In culinary practice, other gelling components are also widely used. A very simple recipe for sea buckthorn jelly is offered by confectioners who prefer to make healthy sweets no gelatin. In these recipes, it is important to know how much to cook the product, to withstand the cooking time of each individual component and the entire product.

Required: 40 g of zhelfix marked "2: 1", 1 kg of sea buckthorn, 0.8 kg of sugar;

• it is necessary to prepare sea buckthorn juice in a juicer;
• pour into an enamel pan;
• Combine 2 tablespoons of sugar with jaundice and add to a saucepan with juice;
• put the pan on the stove, heat it up strongly, but do not bring to a boil;
• stir with a wooden spoon;
• pour sugar into hot juice, let it boil;
• sugar will dissolve - continue on low heat, stirring constantly, cook until tender, be sure to remove the foam;
• put hot jelly in jars.

Jelly with agar agar

• It is important to remember: agar-agar must be soaked in water for 1 hour, if this is not done, then it will have to be boiled for a longer time.
• The sugar and berry mass must be poured into the prepared agar-agar, and not vice versa.
• The mass with agar-agar thickens well - during boiling it is necessary to constantly stir it.
• With agar-agar, jelly hardens very quickly - you need to act immediately.

Step-by-step instruction:

Prepare 1 tablespoon of agar-agar powder, 500 ml of water, 0.8 kg of granulated sugar, 1 kg of sea buckthorn.

• soak agar-agar in cold water for an hour;
• Bring the solution to a boil, let it boil for one minute;
• remove the hot mixture from the heat and add the sugar-sea buckthorn puree to it; mix the resulting mass and boil for another 10-12 minutes;
• place in a prepared container with screw lids.

Jelly: sea buckthorn with apples

Sea buckthorn is good with apples. In this neighborhood, no gelling components are needed, it is enough just to accurately maintain the recipe for the preparation of the product.

Apple-sea buckthorn

It is necessary to prepare: 2 kg of winter apples, 1 kg of sea buckthorn, 1 kg of sugar.

• grate apples, after peeling them from the peel and core;
• wipe the sea buckthorn through a sieve, mix with mashed apples;
• add sugar to the fruit mass;
• heat over low heat until the sugar is completely dissolved;
• decompose in sterilized jars;
• Sterilize in boiling water for 30 minutes;
• close tightly.

Puree with apples

Prepare: 1.5 cups of water, 300 g of juicy sea buckthorn fruits, 2 apples, 1 glass of sugar.

• cut the peeled fruit;
• put apples with sea buckthorn in a saucepan with water, boil;
• beat the hot mass until puree with a blender;
• mix mashed potatoes with sugar;
• boil over low heat;
• put in a prepared container.

It is no coincidence that folk chefs have come up with a huge number of recipes for making sea buckthorn jelly; this delicacy can be made with pectin, with the addition of various fruits, and with honey. In any version, sea buckthorn jelly is easy to prepare, but each interpretation shows an unusual attractive taste that you want to feel over and over again.

From sunny autumn berries, you can prepare tinctures, compotes, jams, but only jelly will preserve the variety of the most valuable vitamins in its original form throughout the entire shelf life. And only each housewife will have to decide on her own how to make sea buckthorn jelly for the winter.

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The healthy and fragrant seedless sea buckthorn jelly prepared according to this recipe in winter will be a real reward for anyone who can pick it off the thorny branches. Eating jelly in winter, you can not only get enough, but also replenish the vitamin reserve of our body that has been depleted during the winter.