Top 10 easy recipes for making sea buckthorn jam at home for the winter

Sea buckthorn is a berry that is quite popular among good housewives, as in addition to its excellent taste, it contains an abundance of nutrients. These bright orange berries are most often used in preserves. Sea buckthorn jam is recommended for desserts, meat marinades, and even drinks.

Subtleties of cooking

Even home cooks new to this valuable fruit won't encounter any particular difficulties in making sea buckthorn jam. It's recommended to use only fresh berries, best picked after the first frost. Frozen berries are not suitable for preserves—they become too soft and lose some of their flavor.

If possible, preserves at home are made from unripe berries. They retain their shape well and remain intact even after prolonged boiling.

For those who prefer jam-like preparations, it is better to first crush the sea buckthorn before cooking it.

Benefits of sea buckthorn jam

The main feature of sea buckthorn berries is their composition. It contains dozens of elements beneficial to the human body. During the jam-making process, a small portion of the beneficial substances is lost, but even the remaining ones are sufficient to improve health.

Regular consumption of sea buckthorn preparations allows you to:

• reduce cholesterol, improve vascular patency, normalize blood pressure;
• improve metabolic and digestive processes;
• strengthen the immune system;
• get rid of colds and infectious diseases;
• relieve inflammation in the oral cavity.

The vitamins contained in sea buckthorn have a beneficial effect on vision and the endocrine system, and prevent thyroid problems.

Before consuming the jam, it's best to consult a doctor, as sea buckthorn is a strong allergen. To avoid any unpleasant consequences, it's best to first determine how your body will react to the delicious fruit.

Preparing sea buckthorn

Preserving all the beneficial properties of sea buckthorn isn't easy; you need to follow a few rules. The following tips are recommended:

• do not rush to collect fruits, the greatest amount of useful elements accumulates at the beginning or even at the end of autumn;
• Frosts will help reduce the acidity of the berries - if you want to improve the taste of sea buckthorn, it is recommended to go to the garden after a cold snap;
• sort and wash the berries carefully - they are easy to damage and crush;
• Remove the stems first, as they can spoil the taste of the fruit.

After washing, it is recommended to dry the sea buckthorn thoroughly, otherwise the berries will quickly lose their shape in the jam.

Sea buckthorn jam recipes

Making delicious jam is easy; the key is to strictly adhere to the recipe. It's best not to increase or decrease the amount of ingredients, as this can reduce the flavor of the jam.

It's also best not to experiment with cooking time. Long cooking will inevitably reduce the amount of nutrients. Undercooked jam won't be a pleasant surprise either—it can spoil quickly.

A simple recipe for the winter

Using this simple recipe will allow you to quickly stock up on healthy and delicious jam for the entire winter.

Preparation:

1. Wash sea buckthorn berries (1.5 kg) and dry.
2. Cover the berries with sugar (1.6 kg).
3. Leave the fruits until the juice appears (about a day).
4. Place on the stove, turn on high heat.
5. After boiling, monitor the heat treatment and do not allow it to boil.
6. Continue cooking for half an hour.

Transfer the finished orange, thick treat into containers and seal. Be sure to refrigerate upside down. It's a good idea to wrap it tightly to prevent it from cooling too quickly.

Five-minute recipe

Preparing sea buckthorn preserves takes minimal time. In just a few minutes, the delicious, aromatic jam will be jarred, allowing the family to enjoy fragrant tea and a delicious dessert on winter evenings.

Preparation:

1. Prepare the syrup (dissolve 700 g of sugar in 200 ml of water, boil and wait until the sweet crystals disappear).
2. Pour boiling liquid over prepared fruits (1 kg).
3. Place over high heat, cook for 5 minutes, stirring vigorously to prevent burning.

Pour the boiling mixture into containers, preferably sterilized beforehand. Seal and cool with the lids down. Wrapping is optional.

With apples

The combination of sea buckthorn and apples is a true classic; juice made from these two ingredients is often found on store shelves. The jam, which many homemakers love to pamper their loved ones with, is equally healthy and delicious.

Preparation:

1. Puree sea buckthorn (1 kg) using a blender or meat grinder.
2. Add sugar (1.4 kg) to the berry puree and stir until the sweet crystals are completely dissolved.
3. Core and peel apples (1 kg) and cut into random pieces.
4. Boil the apples, adding a little water first, and rub through a sieve.
5. Combine the two mixtures and cook at a low boil for a quarter of an hour.

Package only in small containers. After sealing, store in the refrigerator or cellar.

Seedless

Not many people enjoy the presence of seeds in jam, so it's recommended to take a little time and prepare a delicacy that will satisfy even the most discerning gourmet.

Preparation:

1. Pour sea buckthorn (one and a half kilograms) with water (100 ml).
2. Boil for a quarter of an hour, cool.
3. Rub the berries through a sieve to make a smooth puree.
4. Mix the puree with sugar (1 kg) and place on the stove.
5. Cook, stirring constantly, for 20 minutes.
6. Carefully transfer into glass containers.

Cooling should be carried out under a blanket - this will successfully replace sterilization.

Without cooking

If you are concerned that heat treatment will destroy the beneficial properties, you can make jam that does not require boiling.

Preparation:

1. Wash and dry the fruits (1 kg).
2. Cook a thick, viscous syrup from sugar (1.5 kg) and water (1 l).
3. Pour boiling liquid over sea buckthorn and leave for a quarter of an hour.
4. Drain the syrup, bring to a boil and pour it over the fruit again.
5. Repeat the process again.
6. Place the mixture on the fire, warm it up, and pour it into containers.

It's recommended to sterilize the jam—this ensures it won't spoil during storage. Sterilization time is 15 minutes.

In a multicooker

A multicooker, which every housewife has in her kitchen, will help you prepare the most delicious dish.

Preparation:

1. Combine sea buckthorn (1 kg) and sugar (850 g) in a multicooker bowl.
2. Leave for three hours, during this time carefully stir the berry mixture.
3. Cook the jam in the “Bake” mode for one and a half hours.

There's no need to sterilize, turn over, or wrap the jars after packaging. Simply seal them tightly and store them in a cool, dry place.

With walnuts

Walnuts are a great complement to sea buckthorn. The jam is not only aromatic but also delicious, with solid walnut particles floating in the honey-based treat.

Preparation:

1. Boil sweet syrup from sugar (1.4 kg) and water (500 ml).
2. Crush 200 g of nut kernels with a rolling pin and add to boiling liquid.
3. After a quarter of an hour, add sea buckthorn (1 kg) to the main mass.
4. Cook, stirring the mixture regularly, for half an hour after boiling.

Carefully pour the hot jam into the containers and seal. Cool the jars upside down, covered with a warm blanket or throw.

With hawthorn

Sea buckthorn is often combined with hawthorn, which has many positive qualities.

Preparation:

1. In a cooking container, mix sea buckthorn (700 g) and hawthorn (350 g).
2. Cook thick syrup (200 ml water, 1 kg sugar).
3. Pour the boiling liquid into the berry mixture.
4. Cook after the mixture has completely cooled.
5. Cook for half an hour. Be sure to stir and skim off any foam.

Place the mixture into jars, seal, and check for leaks. To do this, turn the jars upside down and try twisting the lids. If they hold securely, store them.

With pumpkin

This jam, which skillfully combines pumpkin and sea buckthorn, is renowned for its beneficial properties. Even children can enjoy this tasty treat, but consult a doctor first to determine whether the berries will cause an allergic reaction.

Preparation:

1. Peel and chop the pumpkin (2 kg) into random pieces.
2. Combine pumpkin slices with berries (2 kg), mix.
3. Add sugar (2 kg) and water (450 ml).
4. Leave for two hours, during which time you can stir it several times - this will speed up the dissolution of the sugar crystals.
5. Put it on to cook, stirring the product frequently - jam burns easily.
6. The duration of heat treatment for preservation is 45 minutes.

After packaging, sterilize the jam for 15 minutes before sealing. Cool under a blanket only. After 24 hours, store in a cellar or refrigerator.

With zucchini and honey

The unusual combination of zucchini and honey is a wonderful complement to sea buckthorn jam. The jam has a sweet taste and lingering aroma; it can be used in baked goods, but it also goes perfectly with a slice of regular bread. The only drawback of this preserve is that it's eaten too quickly, so it's recommended to prepare several servings.

Preparation:

• Remove seeds from young zucchini (1 kg), remove skin if necessary (if it is thin and easily pierced with a fingernail, do not peel).
• After cleaning the zucchini, cut into thin bars or cubes.
• Combine zucchini pieces with sea buckthorn (2 kg).

• Place honey (1 kg) in a water bath and heat until it becomes liquid.
• Pour the hot bee product over the mixture of sea buckthorn and zucchini and leave for an hour at room temperature.
• Put it on to cook, be sure to stir every few minutes.
• If the mixture burns, add a little water.
• Avoid strong boiling - at high temperatures the bee product loses its beneficial qualities.

After packaging into sterilized containers, send to cool at room temperature.

Storage Features

Stored in jars, jam is easy, especially if you have a cool basement or cellar. Sea buckthorn preserves will not spoil for several years—the abundance of acid and tannins prevents fermentation or mold. The only exception is improper preparation or the use of low-quality raw materials. In such cases, spoilage can begin quite quickly.

If sea buckthorn jam was made without heat treatment, it should be checked periodically. It's recommended to eat it immediately—the shelf life typically doesn't exceed 4-6 months. If signs of spoilage appear earlier, it's best not to risk your health and discard the product—even boiling won't save it.

Storing at room temperature is not recommended—even the activity of acids or tannins is not enough to prevent fermentation. If storing canned goods in a cellar is not possible, a refrigerator can be used for storage.

Sea buckthorn jam, the main ingredient of which is sea buckthorn, is a veritable treasure trove of various nutrients essential to the human body. By stocking up on sea buckthorn preserves for the winter, you can rest assured that your loved ones will receive essential vitamins and nutrients throughout the winter thanks to these delicious preserves.