Simple recipes for making sea buckthorn jelly for the winter, with or without cooking, with or without gelatin

Sea buckthorn is a source of beneficial nutrients. It contains virtually all the vitamins the body needs. Today, there are a huge number of different sea buckthorn dishes. One of them is berry jelly. Sea buckthorn recipe for the winterIt is tasty and healthy, and at the same time very easy to prepare.

Sea buckthorn was first used in Ancient Greece. Priests and shamans used all kinds of mortars to prepare their dishes. It's possible that uncooked jams were also made at that time. Honey was used as a preservative.

Peculiarities of making sea buckthorn jelly

Jelly can be made from the juices of berries and fruits rich in pectin. If this substance is insufficient, edible gelatin can be added.

To obtain a semi-liquid jelly, select slightly unripe fruits. The jelly will have a good consistency and taste better if made with fruit sugar. It can be used as a stand-alone dish or as a decoration for baked goods.

Selecting and preparing the main ingredient

The fruits are harvested as they ripen. Ripe berries have a glossy surface and an orange color.

It is very important to pick the berries on time and not let them overripe, otherwise they will simply fall apart in your hands.

The ideal time for harvesting is late autumn.

There are two methods of picking berries:

1. Plucking from branches is the most common method. Picking takes a long time, as the fruits are small and must be picked one at a time. This leaves the tree unharmed, and the berries are all intact. Special combs can be used for picking.
2. The second method is suitable for freezing. Here, the berries are cut off along with the branches. They are placed in the freezer and plucked while frozen. This method is less common and is harmful to the tree.

The juice is brightly colored and can ruin clothing. Therefore, it's important to plan ahead.

Methods for preparing sea buckthorn jelly

Let's look at the most common recipes.

A simple recipe for the winter

Ingredients:

• berries – 3 cups;
• sugar – 2 cups;
• gelatin – 1 pack;
• egg whites.

Preparation:

• Place the plucked sea buckthorn berries in a bowl and cover with cool water. Mix the berries thoroughly. Any leaves and small particles will float to the surface. Change the water several times.
• Pour warm water over the gelatin and let it swell.
• Pour the berries into a saucepan and cook over medium heat.
• Cool and strain through a sieve. To obtain a clear jelly from the juice, do not squeeze the berries with a spoon.

• Add two cups of sugar and stir.
• Place the mixture over low heat and bring to a boil. Skim off any foam as it forms to create a clear syrup.
• Add the swollen gelatin and stir.
• Pre-sterilize the jars.
• If the syrup is cloudy, you can add the egg whites and water. It's important that both components are at the same temperature. Adding the egg whites to the hot mixture will cause them to curdle. The ratio is 1 egg white to 2 cups of water.
• Stir the solution again, heat over low heat and pour into jars.

With gelatin

Ingredients:

• sea ​​buckthorn – 2 cups;
• sugar – to taste;
• gelatin – 100 grams.

Method of preparation:

• To thicken the syrup better, add gelatin. It should be soaked in warm water beforehand. One packet of gelatin requires a liter of water. After the gelatin has swelled, drain off the excess water.
• Pre-sort ripe berries to remove leaves and stems. Rinse under running water using a colander.
• Let the liquid drain.

• Extract juice using a juicer.
• Place over low heat and bring to a boil. Gradually add sugar, stirring constantly. Taste the syrup. The amount of sugar depends on personal preference.
• Stir until the sugar is completely dissolved.
• Prepare sterilized containers in advance.
• Seal the lids and let cool at room temperature. Then store in a cool place.

No gelatin

The dish can be made without adding gelatin.

Products:

• berries – 1 part;
• sugar – 1 part.

Preparation:

• Pre-prepared fruits must be placed in a stainless steel container and heated until juice is released.
• After the mixture has cooled, rub it through a sieve and sprinkle with sugar.
• Place on the stove and bring back to a simmer, but do not boil. Remove from heat and let sit for 10 hours.

• This time is enough for the jelly to acquire the desired consistency on its own.
• Sterilize the jars and let them dry.
• Stir the resulting jelly with a wooden spatula.
• Cover with dry nylon lids. Store at room temperature.

Without cooking

You will need:

• berries – 600 grams;
• sugar – 800 grams.

Method of preparation:

1. Grind the prepared and washed berries using a wooden mortar.
2. Strain the mixture through a cloth sieve or a piece of gauze.
3. Add sugar.
4. Mix well to distribute the sugar evenly.
5. Pour into sterile jars and close with sterile lids.
6. Store at a temperature not exceeding +5.

With grapes

Products:

• berries – 400 grams;
• sugar – 6 tablespoons.
• gelatin;
• grape.

Method of preparation:

1. Boil the prepared berries until juice appears.
2. Add sugar and stir until the crystals dissolve.
3. Strain and add gelatin.
4. Mix well and add 2 cups of boiled water.
5. Place the grapes in sterile jars.
6. Fill jars and let cool. Close with nylon lids.

With honey

• berries – 2 cups;
• honey – 6 tablespoons.

Preparation:

1. Extract juice from washed and pressed berries. This is easiest to do with a juicer.
2. Strain the juice and add honey. Mix everything thoroughly.
3. Add gelatin and pour into prepared containers. Store in the refrigerator under nylon lids.

With agar-agar

Agar-agar jelly is prepared in a similar way.

Prepare juice with sugar or honey. Agar-agar should be soaked in water and brought to a boil. Cool and add to the juice. Mix thoroughly and store in the refrigerator.

From frozen sea buckthorn

Jelly can be prepared from frozen fruits using any of the above methods, which involve cooking.

Storage rules

It is better to store jelly in cool places: refrigerator or cellar.

You can extend the shelf life of jelly in the following ways:

1. Once the jelly has cooled, add a layer of sugar to the jar. Over time, this will crystallize and form a crust over the jelly, preventing oxygen from penetrating.
2. Cut a circle out of parchment paper the size of the bottle neck. Soak it in alcohol or vodka and cover the jelly with it. This will prevent the growth of microorganisms.

At a temperature of 5-10 degrees, vitamin preparations can be stored for 6 to 12 months.