Sea Buckthorn Jelly Recipe: Exotic Flavor Amber Dessert

The exceptional benefits and amazing taste of orange berries are a great reason to make sea buckthorn jelly at home. To fill the process of preparing and eating amber dessert with a new meaning, read some interesting facts about sea buckthorn.

• Toughie. Sea buckthorn will endure severe frosts and will not die during prolonged drought.
• Natural dope. To increase physical stamina and uplift, Chinese athletes drank sea buckthorn drinks during the 1988 Olympics.
• Pegasus food. That is what in ancient mythology was called sea buckthorn. Not only the mythical horse loved the berry, but also the real horses. She was fed sick and weakened animals so that they got stronger, and the coat became smooth and shiny.
• The same age as mammoths. Historians claim that the first sea buckthorn bushes grew back in the preglacial period.
• Chinese. About 90% of the world crop of sea buckthorn is grown in the Middle Kingdom.

The benefits of sun berries

Among berries growing in domestic open spaces, sea buckthorn is recognized by scientists as the most useful. The role of the key components of its chemical composition is described in the table.

Table - Useful components in the composition of sea buckthorn berries

Sea buckthorn jelly recipe: 3 cooking methods

To preserve the taste, color and texture of berry puree as much as possible, use one of the recipes for preparing sea buckthorn jelly without gelatin and other gelling agents. Grated with sugar, the grasp itself perfectly sets, and you get a fragrant viscous dessert.

Classical

Features In the classic version, the berries are heated so that they start the juice. Heat treatment takes a little time, so the loss of nutrients will be minimal. Sweet berry mass will be slightly respected, thanks to which, it will cling well in the refrigerator.

You will need:

• sea ​​buckthorn;
• 0.5 l of water for every kilogram of berries;
• 750 g of sugar for every half liter of juice.

Cooking

1. Sort and rinse the sea buckthorn.
2. Pour the berries with an appropriate volume of water.
3. Heat the workpiece for 20 minutes from the moment of boiling at a small burner power.
4. Strain the contents of the pan through a sieve.
5. Grate the berries that remained at the bottom of the sieve with a spoon. Cake can be squeezed through cheesecloth, so that all the most delicious and healthy is in the workpiece.
6. Strain the resulting juice through a clean cotton cloth or several layers of gauze.
7. Add sugar in the amount corresponding to the volume of juice.
8. Boil and continue cooking for ten minutes, stirring constantly.
9. Spread the hot mass over sterile glass jars, tighten the lids and store in the refrigerator.

In the oven

Features If you want to simplify the jelly recipe from sea buckthorn juice and reduce the cooking time, use the oven. In addition, during such heating, the berries lose much less nutrients than during cooking.

You will need:

• sea ​​buckthorn;
• 1 kg of sugar per kilogram of berries.

Cooking

1. Rinse the sea-buckthorn and dry.
2. Put the berries in one layer on a baking sheet and heat for seven to ten minutes at 150 ° C.
3. Drain the resulting juice from the pan, and wipe the softened berries through a sieve.
4. Strain the mash through several layers of gauze.
5. Combine the berry mass with sugar and mix.
6. Transfer to a sterile glass container, tighten the lid and return to the refrigerator.

No cooking

Features Sea-buckthorn jelly without cooking is called “raw” or “living”. The second name is more suitable, because due to the fact that the dessert is prepared without heating, it retains all the useful substances inherent in sunny orange berries.

You will need:

• sea ​​buckthorn;
• 150 g of sugar for every 100 g of berry puree.

Cooking

1. Rinse the berries in cold water and pat dry.
2. Make mashed potatoes from the berries.This can be done using a juicer, meat grinder or sieve.
3. Place the berry preparation in a sterile container and pour sugar in the amount corresponding to the volume of the puree.
4. Stir the contents of the jar periodically until sugar is dissolved.
5. Screw the container over with a metal lid and place the dessert in the refrigerator for storage.

Desserts with gelling agents

If you want the mashed potatoes to set well, you will have to use gelling agents. Each of them has its own characteristics.

With yellowfix

Features To reduce the time of heat treatment (boiling) of sweet billets and give them a pleasant viscous texture, housewives often use jellyfix. This is a gelling composition based on pectin - a plant analogue of gelatin. Also included is citric acid, dextrose and sorbic acid.

You will need:

• 1 liter of mashed sea buckthorn puree;
• 800 g of sugar;
• 40 g of gelfix marked "2: 1".

Cooking

1. Combine two glasses of sugar with a gelling agent and add to the sea buckthorn puree.
2. Heat until boiling and add the rest of the sugar.
3. Continue cooking for about seven minutes until the workpiece begins to thicken.
4. Place in a sterile glass container and roll up.
5. After cooling, store in a dark place.

With gelatin

Features Gelatin is an animal product made from bones and cartilage. This is something like a hood from connective tissue. In addition to the fact that the substance provides quick solidification of the workpieces, it is useful for the body. Sea buckthorn jelly recipes with gelatin are useful for those who want to strengthen their teeth, nails and hair.

You will need:

• 1 liter of mashed sea buckthorn puree;
• 1 kg of sugar;
• 15 g of gelatin.

Cooking

1. Dissolve gelatin in a small amount of warm water.
2. Combine the puree with sugar, boil and boil until the granules are completely dissolved.
3. Turn off the heat, add gelatin to the berry mass, stirring constantly.
4. Distribute the workpiece on the molds and send to the refrigerator to solidify.

With agar

Features Agar-agar is a plant gelling agent that is obtained from algae. It is especially appreciated by vegetarians. And agar is included in the diet, because it quickly gives a feeling of fullness. The supplement is rich in iodine, magnesium and folic acid.

You will need:

• 200 g of sea buckthorn;
• 80 g of sugar;
• 300 ml of water;
• 4 g of agar-agar.

Cooking

1. Kill the sea buckthorn with sugar in a blender until smooth.
2. Pour the puree with a glass of water (boiling water), cover and leave for ten minutes.
3. In the remaining water (cold), dilute agar-agar, and after two minutes boil it.
4. Pour sea buckthorn into a boiling liquid, boil and boil for a minute under the lid.
5. Strain the workpiece, pour into a bowl or silicone molds.
6. Soak a couple of hours in the refrigerator.

Flavor Experiments

Despite the fact that sea buckthorn has a pronounced taste and aroma, it goes well with other berries and fruits. If you are an avid experimenter, be sure to try to make sea buckthorn jelly with a “twist”.

With apples

Features Sweet and sour apples will not interrupt the taste of the main ingredient, but only emphasize and slightly dilute it. But that is not the point. But the main thing is that apples are rich in pectin, which “makes” jelly grasp well.

You will need:

• 1 kg of sea buckthorn;
• 500 g of apples;
• 700 g of sugar.

Cooking

1. Wipe the washed sea-buckthorn through a sieve.
2. Bake apples for a quarter of an hour in the oven or boil in water. Softened fruits also wipe through a sieve.
3. Combine the two types of mashed potatoes and add sugar.
4. Warm up the workpiece so that the granules dissolve, but do not bring to a boil.
5. Distribute into sterile jars, cover with lids.
6. After cooling, refrigerate.

With grapes

Features If the taste of sea buckthorn seems to you too saturated, you can slightly vary its grapes. It is advisable to use fleshy white seedless varieties.

You will need:

• 1 kg of sea buckthorn;
• 1 kg of grapes;
• 700 g of sugar.

Cooking

1. Scroll the berries through a meat grinder or beat with a blender.
2. Strain the puree through a cotton cloth or several layers of gauze.
3. Add sugar and cook until thickened. The consistency of the workpiece should resemble jelly.
4. Arrange on sterile jars and cork.
5. When the workpiece has cooled, move it to the refrigerator.

With viburnum

Features Guelder-rose is a powerful cold remedy. But this berry is so sour that it is practically impossible to eat it in its pure form. Therefore, housewives prefer to process it into sweet blanks. Kalina well shade sea buckthorn jelly.

You will need:

• 1 liter of mashed sea buckthorn puree;
• half a glass of viburnum juice;
• 700 g of sugar.

Cooking

1. Mix the berry preparations.
2. Add sugar and boil. Boil a few more minutes before thickening.
3. Distribute into sterile containers and roll up.
4. Keep in the cold.

If you decide to implement a sea buckthorn jelly recipe, act immediately after the harvest. Berries torn from branches immediately begin to produce plant hormone ethylene, which leads to overriding and spoilage of the product. Ideally, amber berries should be processed within one to two hours after harvest. Otherwise, they will lose some of the beneficial properties, and palatability will deteriorate.

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