For those who wish to maintain their health in bad weather, obligatory harvesting in the pantry should be a sea-buckthorn. This multivitamin plant is one of the most accessible and common pledges of beauty and health that is used in cosmetic and medical production. For those who do not want to spend money on purchased vitamins or prefers tested home and natural preparations, we have prepared a number of sea buckthorn recipes for every taste.
Jelly from sea buckthorn for the winter
Ingredients:
- sea-buckthorn ;
- sugar.
Preparation
Before you make jelly from sea-buckthorn, you need to squeeze out the juice from the fruit. To do this, you can use a juicer, meat grinder, blender or just stretch the berries with a rolling pin in the enameled basin. The remaining cake is pressed into the cheesecloth and once more we carefully squeeze the remaining liquid into the juice. The last step is necessary in order for a natural thickener (pectin) to emerge from the skin of the fetus, which will turn sea buckthorn juice into a real jam.
After the juice is ready, it can be poured into a clean and dry enamel saucepan, mixed with sugar and put on fire. At this stage it is better to get a culinary thermometer, since we will need to make sure that the temperature of the jam is approximately equal to 70 ° C. Once the juice has warmed to the specified temperature, continue cooking for about half an hour, until the contents of the pan boil up to 2/3 of the initial volume. Readiness of jam can be checked with a cold saucer test: just drop a jam on a cold saucer or a plate, if it stiffens, then it's time to take the pan off fire and pour its contents over sterile jars.
To extend the life of delicious jelly from sea-buckthorn can be with the help of additional pasteurization of jars with jelly in a water bath.
Jelly from sea-buckthorn with grapes
Ingredients:
- sea-buckthorn - 1 kg;
- grapes - 1 kg;
- sugar - 700 g.
Preparation
We skip sea buckthorn and grapes through a meat grinder or we dry berries with a blender. The resulting mashed potatoes are squeezed through several layers of gauze so that the output is pure juice without pits and peel. Mix the resulting juice with sugar, put the mixture on medium heat and cook, stirring constantly, until the base for our jelly thickens to the consistency of jelly.
While the juice of grapes and sea buckthorn is boiled, we can sterilize the cans in any convenient way: in the oven, microwave or in the old fashion, on a water bath.
We pour hot jelly on sterile jars and roll up lids. Before storing jars, the jelly must be completely cooled down in the warmth.
Jelly from sea-buckthorn without cooking
Since vitamins are easily destroyed by heat treatment, the useful jelly from sea-buckthorn should not be exposed to heat.
To make jelly according to this recipe, we, of course, need buckthorn and sugar in a 1: 1 ratio. Washed, peeled and dried berries are passed through a meat grinder, crushed with a blender or manually. The resulting mass is passed through several layers of gauze or kapron. As a result, you will get a thick and pure juice with pulp, which will need to be mixed with sugar. Immediately after the addition of sugar, the mass will begin to gel at the expense of sea-buckthorn pectin. The process will become noticeable after 3-4 hours, when the berry juice will turn into a dense mass of amber color. After that, the jelly can be poured over clean and dry jars or airtight containers.