Prepare sea buckthorn jam. Sea buckthorn jam: benefits, recommendations for use, recipes. Sea buckthorn jam for the winter without cooking

Jam has been brewed in Rus' since ancient times, and initially it was called “uvar” and consisted of berries boiled to a jelly-like state along with honey. Today, the composition of the jam has changed slightly, but the preparation process remains the same.

What are the benefits of sea buckthorn delicacy?

Despite the long heat treatment to which sea buckthorn berries are subjected, its beneficial substances are preserved in full. Sea buckthorn jam has an extremely beneficial effect on the body due to its unique composition.

In addition to vitamins E, C, B and K, the berry contains carotene and fatty acids, important pectin substances along with nitrogenous bases. Sea buckthorn is an invaluable treasure of vitamins for the body and:

makes the walls of blood vessels elastic and improves their permeability;
is a prevention of atherosclerosis, scurvy and vitamin deficiency;
improves the functioning of the stomach and intestines;
is a medicine against diseases of the oral cavity;
strengthens the body's immune system;
eliminates inflammatory processes;
helps heal wounds;
reduces hepatic dystrophy;
is the prevention and treatment of colds.

Regular consumption of sea buckthorn will not only strengthen the immune system, but also help cope with existing colds and other diseases. Its daily use is recommended, especially in the autumn-winter period.

Classic recipe for preparing food for the winter

Classic sea buckthorn jam for the winter contains only two ingredients: berries and sugar. It’s easy to cook, and the berries are preserved as fresh during the process.

Sea buckthorn jam “Pyatiminutka”

The fastest option for making sea buckthorn sweets for those who don’t have much time. The advantage of this recipe is the short heat treatment, which allows you to preserve the beneficial properties of sea buckthorn to the maximum.

Products:

sea buckthorn berries – 1 kg;
granulated sugar – 1.2 kg;
distilled water – 1 tbsp.

Time spent: 25 minutes.

Calories: 170.

Sort the berries and rinse well;
In a thick-bottomed saucepan, mix sugar with a glass of water;
Cook the thick syrup over low heat for 10 minutes. The required syrup consistency is achieved when a drop of syrup on a plate retains its shape and does not spread;
When the syrup is ready, bring it to a boil and throw in the prepared berries. It is important to dry the berries slightly before dipping into the syrup using a napkin or towel;
Cook sea buckthorn over high heat for 5 minutes;
Prepare jars: wash, sterilize and dry;
Place the jam into containers and cover with lids;
It is not necessary to roll up the jars with nylon lids; you can use polyethylene ones, since such jam is stored only in the refrigerator.

Frozen sea buckthorn and pumpkin jam

Jam can be made not only from fresh berries, but also from frozen ones. Cooked jam from sea buckthorn and pumpkin combines the beneficial properties of these two fruits and enriches the body with all the necessary substances when consumed.

pumpkin – 2 kg 900 g;
sea buckthorn – 2 kg 300 g;
orange – 1 pc.;
granulated sugar – 950 gr.

Time spent: 1.5 hours.

Calorie content: 183 kcal.

It is assumed that the berries were washed and sorted before freezing, so this will not be necessary when making jam;
Rinse the sea buckthorn with water and leave to drain in a colander over a deep bowl for 2 hours;
As soon as the berry has drained, dry it with a towel;
Squeeze the juice out of the berries using a sieve: simply rub the berries through;
It is better to do this immediately above the pan, where the jam will be cooked later;
About 1 liter of juice should come out of 2 kg of berries;
Remove the skin and seeds from the pumpkin. Cut it into pieces no larger than 1.5 cm;
Rinse the orange with boiling water and grate its zest on a fine grater;
You should choose a cooking pan with a thick bottom, preferably enameled;
Pour the juice into the pan and heat it over low heat;
Add sugar and stir until it is completely dissolved;
Add pumpkin and citrus zest to pan;
Boil over low heat, stirring;
The jam is ready when the pumpkin becomes transparent;
Pour it into jars and seal;
Leave the jars upside down until they cool completely.

Seedless sea buckthorn jam with apples

This version of jam is more like syrup, it is no less tasty and can be added to tea on cold winter evenings.

Ingredients:

apples – 900 gr;
sea buckthorn berries – 900 gr;
sugar – 1 kg 400 gr.

Cooking time: 120 minutes.

Calorie content: 180 calories.

Sort the berries and remove the stems;
Wash the sea buckthorn and dry it, placing the berries on a towel or paper;
Scald the berries with boiling water and then rub through a sieve. This will remove all small seeds;
Pour granulated sugar into the berry puree and let it brew;
Peel apples and remove seeds;
Cook the fruit over low heat in a small amount of water for 15-20 minutes;
Puree the apples in a blender and add to the sea buckthorn and sugar;
Place everything in a heavy-bottomed saucepan and heat slowly;
When the mixture boils, let it simmer for 1 minute;
Divide the jam into clean and sterilized jars;
Sterilize it in a large basin with added water for no more than half an hour;
Seal the jars hermetically and place them in a cool place.

Recipe for sea buckthorn jam without cooking

Products:

sea buckthorn – 1 kg;
sugar – 1.5 kg;
water – 1.2 l.

Time spent: 4.5 hours.

Calories:180.

Place small berries in a colander and rinse well with clean water;
Let the berries dry;
Prepare the syrup: mix water with sugar and boil until it thickens;
Pour syrup over berries for 4 hours;
As soon as the berries absorb the syrup, drain the remainder and boil again;
Let the syrup cool slightly and put the sea buckthorn in it again;
Warm them together over low heat;
The jam is ready. Now it can be packaged in small jars and refrigerated.

How to make sea buckthorn jam in a slow cooker

With this wonderful automatic device you can not only prepare set meals without much effort, but also jam for the winter.

sea buckthorn berries – 1 kg 150 g;
sugar – 1 kg 300 g;
spring water – 160 ml.

Time spent: 60 minutes.

Calories: 180.

Wash the berries and cut off the stems, as well as remove the berries with rotten rot;
Throw clean sea buckthorn into the multicooker bowl and pour water into it;
Add sugar to the slow cooker;
Set the “Extinguishing” mode and the timer for 1 hour;
Cook covered, stirring regularly;
Remove foam from the surface when it appears;
Just before the end of cooking, remove any remaining foam;
Let the timer sound and leave the jam on the heat for another 15 minutes;
Turn off the appliance and let the jam cool;
Transfer the jam into jars and seal.

Are there any contraindications for use?

Despite the mass of useful vitamins and microelements in its composition, sea buckthorn cannot always be consumed. It is prohibited for use by children and adults who:

pancreatitis;
cholecystitis;
gastritis;
diabetes;
ulcer;
cholelithiasis.

You should also not use it if your body is highly acidic or if you are allergic to vitamin C, which is found in excess in sea buckthorn.

Any housewife, even a beginner, can make simple jam. In addition to the recipe, you can use useful tips that will help you achieve better results:

Sea buckthorn for jam should be collected in the second half of September or early October;
You should only take ripe berries full of juice;
To pick the berries, you should take a special hook, but if you don’t want to pick the thorny branches, you can carefully cut them off and put them in the freezer for 10 minutes. Frozen berries are easily shaken off the branch with a wave of the hand;
Sea buckthorn can be frozen in the freezer and made into five-minute jam in winter, when the body especially needs vitamins;
If the jam will be stored for a long time, then the jars for it should be sterilized and the lids should be boiled for at least 5 minutes;
It is best to cook the jam in a wide container with a thick bottom;
Instead of sugar, you can use honey: ½ part of the sugar specified in the recipe;
Apples for jam should be taken of sour varieties: “Anise”, “Slavyanka”, etc.;
Be sure to remove the foam from the jam during the cooking process;
The jam is ready when the berries stop floating to the surface.

Tasty and healthy sea buckthorn jam will become an indispensable aid for colds in the cold winter.

Sea buckthorn is very healthy, so it is often recommended to be included in the diet of adults and children. You can make a lot of things from this amazing berry: various juices, fruit drinks and, of course, jam.

To prepare sea buckthorn jam for the winter, you can use many recipes with photos and videos that are now available on the Internet. But it is our step-by-step recipes that will help you prepare a classic healthy treat.

Classic recipe for sea buckthorn jam

Ingredients

Servings: – + 100

sea buckthorn 900 g
sugar 1.2 kg

Per serving

Calories: 165 kcal

Proteins: 0.7 g

Fats: 3.7 g

Carbohydrates: 34.4 g

60 min. Video recipe Print

First, you need to rinse and sort through the sea buckthorn, removing spoiled berries, branches, leaves and other debris. Keep the berries in a colander to drain all the water; if you don’t want to wait, you can place the berries on napkins or paper towels (they absorb excess moisture).

After this, you should transfer the berries into a wide enamel pan or basin, cover them with sugar and leave for 5-6 hours.

Then you can safely place the container with the berries on the stove and heat, stirring slowly.

Cook until the syrup thickens and the sea buckthorn becomes transparent.

Then let the jam cool slightly, and then transfer it to pre-sterilized jars. Roll up the jam with iron lids.

Delicious sea buckthorn jam is ready for the winter! You can store the finished jam for several years in a cool place (cellar, pantry).

Information: modern housewives have learned to make jam even in a slow cooker. If you have such a device, then you can try this method.

How to cook without seeds

Number of servings: 120

Cooking time: 1 hour 15 minutes

Energy value

calories – 165 kcal;
proteins – 0.7 g;
fats – 3.7 g;
carbohydrates – 34.4 g.

Ingredients

sea buckthorn – 2 kg;
sugar – 1.2-1.6 kg.

Step-by-step preparation

Wash and sort the sea buckthorn, removing spoiled berries, branches, leaves and other debris.
Then you need to squeeze the juice out of the sea buckthorn. If possible, it is better to use a juicer. How much juice you get depends on the variety and degree of ripeness of the berries.
Add sugar to the resulting sea buckthorn juice in the proportion of 150 g of sugar per 100 ml of juice.
Then we begin to heat everything in an enamel container, stirring slowly.
After boiling, cook until the sugar is completely dissolved (about 2 minutes), and then, when the finished jam has cooled, all that remains is to pour it into sterilized jars and roll up.

Store in a cool place out of direct sunlight. This jam will last for several years without losing its beneficial properties.

The quick five-minute method

Cooking time: 45 minutes

Number of servings: 200

Energy value

calorie content – 56.9 kcal;
fats – 0.5 g;
proteins – 0.1 g;
carbohydrates – 12.9 g.

Ingredients

sea buckthorn – 1.8 kg;
sugar – 2.5 kg;
water – 500 ml.

Step-by-step preparation

We carefully sort out the sea buckthorn, carefully remove the berries from the branches, rinse them under a cool running tap and scatter them in one layer on napkins to dry.
Meanwhile, in a large saucepan, bring half a liter of drinking filtered water to a boil, pour the prepared berries into the container and simmer them for five minutes.
After this, pour the resulting broth into a separate saucepan, filter it using a culinary sieve, pour all the sugar into it and boil the syrup based on them (about 5-7 minutes after the start of boiling).
Return the boiling solution to the saucepan with the sea buckthorn, cook the confiture for another 5 minutes and remove the utensils from the stove.
Immediately pour the hot jam into disinfected dry jars and seal tightly with screw caps.

Raw sweetness without cooking

Cooking time: 30 minutes

Number of servings: 225

Energy value

calorie content – 51.3 kcal;
fats – 0.5 g;
proteins – 0.1 g;
carbohydrates – 11.5 g.

Ingredients

sea buckthorn – 2 kg;
sugar – 2.5 kg.

Step-by-step preparation

Place the sorted, thoroughly washed and dried sea buckthorn berries into a deep bowl and carefully grind them using a potato masher.
Pour the resulting mass into 2.5 kilograms of granulated sugar, cover with a lid and leave to infuse for one night at room temperature.
The next day, knead the raw jam again, mix the mixture thoroughly, pack it into prepared jars and put it in the refrigerator.

How to cook with walnuts and honey

Cooking time: 1 hour 5 minutes

Number of servings: 140

Energy value

calorie content – 81.6 kcal;
fats – 4.3 g;
proteins – 1 g;
carbohydrates – 9.6 g.

Ingredients

sea buckthorn – 2 kg;
walnuts (kernels) – 0.8 kg;
sugar – 1 kg;
honey – 0.2 kg.

Step-by-step preparation

We carefully sort out the sea buckthorn berries, rinse them under running water and place them in a pan with hot, but not boiling, water. Boil the fruits for a quarter of an hour.
After 15 minutes, carefully remove the sea buckthorn from the boiling water with a slotted spoon and carefully rub it through a fine sieve using a spoon.
Transfer the resulting homogeneous mass to the saucepan in which you will cook the jam, add all the sugar there and, after stirring, leave to steep for about one hour.
While there is time, grind the walnut kernels in a blender to make small pieces, but not a paste, and melt 200 grams of natural honey in a water bath.
Add chopped nuts and honey to the sea buckthorn puree, mix the ingredients thoroughly and simmer the future jam for about 2-3 minutes on a moderate flame after boiling.
Place the finished delicacy in jars and seal it tightly with boiled lids.

Recipe with ginger

Cooking time: 1 hour 55 minutes

Number of servings: 125

Energy value

calorie content – 73.5 kcal;
fats – 0.7 g;
proteins – 0.2 g;
carbohydrates – 16.6 g.

Ingredients

sea buckthorn – 1.5 kg;
sugar – 2 kg;
water – 750 ml;
ground ginger – 10 g.

Step-by-step preparation

First of all, let's prepare the syrup for our future jam - for this, in a deep saucepan with a thick bottom, mix 750 ml of water, 2 kg of granulated sugar and 10 g of dry ground ginger and, placing the container on the fire, cook it for seven to ten minutes after the start of boiling .
While the solution is boiling, carefully sort the berries, wash them under running water and place them in a colander to dry.
Dip the processed sea buckthorn into the finished boiling syrup, mix everything with a wooden spoon and simmer over a moderate flame for approximately 15 - 20 minutes.
After a third of an hour, remove the saucepan from the stove and cool the future jam for about two to three hours.
After the specified time has passed, bring the confiture to a boil again and boil this time for about one hour.
We carefully package the finished dessert in sterilized glass containers, roll it up with metal twists and, after cooling, put it away with the rest of the preservation.

Spicy preparation with honey and cinnamon

Cooking time: 40 minutes

Number of servings: 120

Energy value

calorie content – 50.3 kcal;
fats – 0.7 g;
proteins – 0.2 g;
carbohydrates – 10.7 g.

Ingredients

sea buckthorn – 1.5 kg;
honey – 1.5 kg;
cloves – 5 pcs.;
ground cinnamon – 10 g.

Step-by-step preparation

We carefully sort out the sea buckthorn, disposing of unsuitable fruits, wash them and place them on a cotton towel to dry.
While the berries are drying, melt one and a half kilograms of natural honey in a large container, stirring it constantly with a wooden spoon and not bringing it to a boil.
Add prepared sea buckthorn, clove buds and ground cinnamon to the hot honey, mix the ingredients well and cook the delicacy for 7 – 10 minutes.
Pour the resulting jam into prepared, disinfected jars and close with screw caps.

Ground sea buckthorn with sugar

Cooking time: 35 minutes

Number of servings: 180

Energy value

calorie content – 44.3 kcal;
fats – 0.6 g;
proteins – 0.1 g;
carbohydrates – 9.4 g.

Ingredients

sea buckthorn – 2 kg;
sugar – 1.6 kg.

Step-by-step preparation

Rinse the sea buckthorn berries thoroughly in a colander under the tap, sort through, getting rid of bad fruits, pour boiling water over them to soften them a little, and carefully grind through a culinary sieve.
Add all the granulated sugar specified in the recipe to the homogeneous sea buckthorn mass, adding it portionwise and carefully stirring the ingredients, and leave to infuse for 3-4 hours.
After the specified time, place the pureed jam into sterile jars, close the lids and put them in the refrigerator for storage.

How to cook with pumpkin

Cooking time: 1 hour 15 minutes

Number of servings: 75

Energy value

calorie content – 95.8 kcal;
fats – 0.2 g;
proteins – 0.3 g;
carbohydrates – 23.1 g.

Ingredients

sea buckthorn – 0.3 kg;
pumpkin – 2 kg;
sugar – 1.6 kg.

Step-by-step preparation

Wash the pumpkin thoroughly, divide it into parts, remove all the seeds and remove the skin, and crumble the resulting pulp into medium-sized, uniform slices.
Carefully remove the berries from the branches, sort them, put them in a colander, rinse them under running water and dry them on a towel.
Combine the prepared pumpkin and sea buckthorn with granulated sugar in a container for making jam, mix thoroughly and leave at room temperature for 2 – 3 hours.
After a few hours, we move the kitchen utensils with the future jam to medium flame and cook for 25 minutes after boiling, periodically stirring the mixture with a wooden spatula.
We package the finished hot delicacy in sterile glass containers and immediately roll it up in boiled tins.

Delicious recipe with apples for the winter

Cooking time: 1 hour 45 minutes

Number of servings: 160

Energy value

calorie content – 69.9 kcal;
fats – 0.3 g;
proteins – 0.1 g;
carbohydrates – 16.5 g.

Ingredients

sea buckthorn – 1 kg;
apples – 1 kg;
sugar – 2.5 kg;
water – 100 ml.

Step-by-step preparation

Pass the sea buckthorn prepared in the standard way through a meat grinder, transfer the resulting mass into a bowl and, combining it with one kilogram of granulated sugar, leave to infuse for half an hour.
In order not to waste time, let's start processing the apples - they should be thoroughly rinsed, peeled and pitted and chopped into medium cubes.
Place the apple slices in a deep saucepan, add the remaining amount of granulated sugar, pour in 100 ml of water and, putting on moderate heat, boil for about ten minutes after boiling.
Without removing the kitchen utensils from the heat, carefully grind the fruit to a puree and add the sea buckthorn mass. Mix the ingredients thoroughly and bring to a boil again.
Spread the hot apple-sea buckthorn jam into sterile containers, cover loosely with twists and place in a saucepan with warm water to pasteurize for about a third of an hour.
At the last stage, carefully remove the jars of dessert from the kitchen utensils, screw them tightly with screw caps and cool.

Jam with currants

Cooking time: 1 hour 10 minutes

Number of servings: 80

Energy value

calorie content – 49.2 kcal;
fats – 0.7 g;
proteins – 0.2 g;
carbohydrates – 10.4 g.

Ingredients

sea buckthorn – 1 kg;
red currants – 1 kg;
sugar – 0.7 kg.

Step-by-step preparation

We carefully sort out the berries of red currant and sea buckthorn, wash them under running water and, placing them on a small flame, cook for several minutes so that they release juice. The main thing to remember is that you don’t need to bring them to a boil.
After this, carefully, so as not to get burned, we transfer the berries to gauze, folded several times, and with its help we squeeze out all the juice, and throw away the cake - it will not be needed.
Pour the resulting juice into a saucepan and gradually add granulated sugar into it, constantly stirring the mixture. Boil the contents to the consistency you want - this will take approximately 20 - 30 minutes after boiling.
Pack the finished jam into prepared containers and cover with tin lids.

Unusual jam with zucchini

Cooking time: 1 hour 25 minutes

Number of servings: 80

Energy value

calorie content – 43.7 kcal;
fats – 0.7 g;
proteins – 0.2 g;
carbohydrates – 8.9 g.

Ingredients

sea buckthorn – 1kg;
zucchini – 1 kg;
honey – 750 g.

Step-by-step preparation

We grind the washed and dried sea buckthorn berries through a culinary sieve, and remove the skin of the zucchini with a vegetable peeler and chop them into small cubes.
We transfer the prepared products into kitchen utensils suitable for making jam, add 750 grams of natural honey to them and cook for five minutes after the start of boiling. After the specified time has passed, remove the container from the stove and cool the future jam for about two to three hours.
We repeat this procedure two more times with the only difference - the last, third time, the confiture will need to be boiled not for 5, but for 10 minutes.
We pack the finished dessert into jars and close with lids.

How to cook with oranges

Cooking time: 55 minutes

Number of servings: 120

Energy value

calorie content – 64.7 kcal;
fats – 0.5 g;
proteins – 0.2 g;
carbohydrates – 14.6 g.

Ingredients

sea buckthorn – 1.2 kg;
oranges – 1.2 kg;
sugar – 1.6 kg.

Step-by-step preparation

Sort the sea buckthorn thoroughly, wash it under cool water and mix it with granulated sugar in a deep saucepan and place it on a moderate flame.
While there is time, wash the oranges (it is advisable to rub them with an iron sponge to remove the wax that is often used to rub citrus fruits), remove the zest from them and squeeze out all the juice.
As soon as the berries begin to boil, pour orange juice into them and simmer for about a third of an hour, stirring the confiture occasionally.
After 20 minutes, add citrus zest to the pan with jam, stir and remove the container from the burner.
Pour the finished sweet into sterile containers and close with screw caps.

Harvesting method with hawthorn

Cooking time: 1 hour 10 minutes

Number of servings: 185

Energy value

calorie content – 57.1 kcal;
fats – 0.4 g;
proteins – 0.1 g;
carbohydrates – 13.1 g.

Ingredients

sea buckthorn – 1.5 kg;
hawthorn – 750 g;
sugar – 2.25 kg.

Step-by-step preparation

Hawthorn and sea buckthorn should be thoroughly washed, dried with paper towels and pureed in a blender bowl.
Transfer the resulting mixture to a saucepan, add all the sugar and simmer the mixture over low heat for about 10 minutes.
Place the hot confiture in a sterile glass container, cover with twists and place in a large container with warm water to pasteurize for half an hour.
After 30 minutes, tightly roll up the jars of jam, cool them and send them to the rest of the preservation.

Features of cooking in a multicooker

Cooking time: 1 hour 30 minutes

Number of servings: 55

Energy value

calorie content – 49.4 kcal;
fats – 1.5 g;
proteins – 0.3 g;
carbohydrates – 8.3 g.

Ingredients

sea buckthorn – 1.5 kg;
sugar – 375 g.

Step-by-step preparation

As always, we sort through the sea buckthorn, discarding overripe and spoiled berries, rinse them several times in a colander under running water and dry them on a towel.
Mix the prepared fruits in a large bowl with sugar and leave them to steep for about 12 hours so that the berries have time to release their juice.
The next day, move the sea buckthorn mass into the multicooker bowl, set the “Stew” program for one hour and, closing the lid, leave the sweetness to cook.
After the specified period of time, stir the jam with a wooden spoon, change the mode to “Frying” and, without closing the lid, bring the jam to a boil. At this point, it is important to periodically stir the dessert and remove any foam that forms from it.
As soon as bubbles begin to appear on the surface, set the “Stew” program again and cook the mixture for another five minutes.
Distribute the finished treat into sterile glass containers and cover with tin lids.

How to make it in a bread machine

Cooking time: 1 hour 50 minutes

Number of servings: 70

Energy value

calorie content – 74.7 kcal;
fats – 0.9 g;
proteins – 1.2 g;
carbohydrates – 15.1 g.

Ingredients

sea buckthorn – 1.2 kg;
sugar – 1 kg;
water – 60 ml;
lemon juice – 40 ml;
gelatin – 80 g.

Step-by-step preparation

We carefully sort the berries, remove them from the branches, wash them several times under the pressure of a running stream and dry them on paper towels.
Then pour 4 tablespoons of drinking water, 40 ml of lemon juice into the bread maker bowl, add prepared sea buckthorn and a kilogram of granulated sugar. Mix the ingredients thoroughly, set the device to “Jam” or “Jam” mode and, covering the lid, leave the future confiture to cook for an hour and a half.
Approximately a quarter of an hour before the dessert is ready, add pre-soaked swollen gelatin into it and carefully mix the mass.
As soon as the device notifies you that the program has ended, place the hot jam into small sterile jars and seal with screw caps.

Features of cooking from frozen berries

If you only have frozen sea buckthorn, it’s not a problem. Frozen berries make equally tasty and fortified jam. The frozen product retains all its medicinal properties. If you prepare the jam correctly and follow all the conditions, then the finished sea buckthorn delicacy will bring a lot of benefits.

Just make the syrup from sugar first, and only then add the berries, thawed in advance, to it. After adding the berries, the future jam should be allowed to brew for about 4 hours without heating.

After this, you can start cooking over low heat until transparent (as in a regular recipe).

You can also make Five Minute jam. It doesn’t take long to cook such a delicacy, and the finished dish doesn’t even need to be rolled into jars, but stored in portions in the refrigerator.

If you want to get a homogeneous jam with seeds, you can grind the berries with a submersible blender. This homemade jam is perfect for creating delicious toast for breakfast during the cold season.

Benefits and contraindications

It's no secret that sea buckthorn is a very healthy berry. Many have been familiar with it since childhood, when mothers or grandmothers gave it to their suddenly ill children.

And jam made from this wonderful berry also has a lot of medicinal properties. It contains vitamins E, C, group B, carotene and calcium. In addition, jam is rich in fatty acids, pectin, phenolic acids, keratin and phospholipids.

Sea buckthorn jam is very useful for vitamin deficiency. It is one of the most important helpers during the flu and cold season. Sea buckthorn is also indispensable for various injuries and diseases in the oral cavity.

Sea buckthorn has a beneficial effect on the cardiovascular system, is very useful for varicose veins and for the prevention of atherosclerosis.

It is quite difficult to find something else that has such a huge number of beneficial properties, but at the same time has a pleasant, sweet taste. It turns out that medicine can be not only bitter and nasty!

However, jam also has contraindications. Therefore, if you have any chronic disease, you need to check it a hundred times for you before trying the delicacy.

For example, it is highly undesirable to use seedless jam for diseases of the digestive system. And any sea buckthorn jam is harmful to people who suffer from diabetes, ulcers or gastritis. It is also not recommended for people with cholelithiasis and cholecystitis.

If you have a predisposition to allergies, then you should carefully monitor your body’s reaction to sea buckthorn jam, as it is a fairly strong allergen.

Preparing jam is very easy and quick. On a cold winter evening, you will be very pleased to drink a cup of tea with such a tasty and healthy delicacy.

Treat yourself and your loved ones with unusual jam! Bon appetit and good health!

Sea buckthorn is a berry that is very popular among good housewives, because in addition to the fact that they have excellent taste, the fruit contains an abundance of useful substances. Most often, bright orange berries are used in canning. It is recommended to use sea buckthorn jam in making desserts, preparing marinades for meat, and even adding it to drinks.

Even housewives who are getting acquainted with these valuable fruits for the first time will not have any particular difficulties in preparing sea buckthorn jam. It is recommended to use only fresh berries in the preparation of preserves, which are best picked after the first frost. Fruits from the freezer are not suitable for preparing preparations - they become too soft and lose some of their taste.

If possible, canning at home is prepared from unripe berries. They keep their shape perfectly and remain intact even after boiling the jam for a long time.

For lovers of jam-like preparations, it is better to first knead the sea buckthorn, and only then proceed to heat treatment.

The benefits of sea buckthorn jam

The main feature of sea buckthorn fruits is its composition. It combines dozens of elements beneficial to the human body. During the process of making jam, a small part of the beneficial substances disappears, but even the remaining ones are enough to improve your health.

Regular consumption of sea buckthorn preparations allows you to:

reduce cholesterol, improve vascular permeability, 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.

Before consuming jam, it is better to consult a doctor, since sea buckthorn is a strong allergen. To avoid trouble, it is better to first find out how the body will react to tasty fruits.

Preparing sea buckthorn

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

Sea buckthorn jam recipes

Making delicious jam is not difficult, the main thing is to strictly adhere to the specified recipe. It is better not to reduce or increase the number of components - this can reduce the taste of the product.

It’s also better not to experiment with the cooking time. Prolonged cooking will certainly reduce the amount of nutrients. Undercooked jam will also not please you - it can quickly spoil.
A simple recipe for the winter

Using a simple recipe will allow you to quickly stock up on healthy and tasty jam for the whole winter.

Preparation:

Wash sea buckthorn fruits (1.5 kg), dry.

Cover the berries with sugar (1.6 kg).

Leave the fruits until the juice appears (about a day).

Place on the stove, turn on high heat.

After boiling, monitor the heat treatment and avoid boiling.

Continue cooking for half an hour.

Place the prepared orange thick treat into containers and seal. Be sure to cool upside down. It would be useful to wrap it up, which will prevent the preservation from cooling quickly.
Five-minute recipe

You can spend a minimum of time preparing sea buckthorn preserves. In just a few minutes, the delicious, aromatic jam will go into jars and on winter evenings will allow the family to sit down with fragrant tea and a delicious dessert.

Preparation:

Prepare the syrup (dissolve 700 g of sugar in 200 ml of water, boil and wait for the sweet crystals to disappear).

Pour boiling liquid over prepared fruits (1 kg).

Place over high heat, cook for 5 minutes, be sure to stir vigorously to avoid burning.

Pour the boiling brew into containers, which are recommended to be sterilized in advance. Seal and cool with lids down. There is no need to wrap it up.

With apples

The combination of sea buckthorn and apples is a real classic; juice from these two components can often be found on store shelves. The jam that housewives love to pamper their loved ones will be no less healthy and tasty.

Preparation:

Puree sea buckthorn (1 kg), use a blender or meat grinder for this.

Add sugar (1.4 kg) to the berry puree and stir until the sweet crystals are completely dissolved.

Core and peel apples (1 kg), cut into arbitrary pieces.

Boil the apples, add a little water first, and grind through a sieve.

Combine the two masses, cook at low boil for a quarter of an hour.

Package only in small containers. After capping, you can send it for storage - in the refrigerator or basement.

Seedless

Not many people like the presence of seeds in jam, so it is recommended to spend a little time and prepare a delicacy that will satisfy even the most picky gourmet.
Preparation:

Pour sea buckthorn (one and a half kilograms) with water (100 ml).

Boil for a quarter of an hour, cool.

Rub the berries through a sieve to make a homogeneous puree.

Mix the puree with sugar (1 kg), put on the stove.

Cook, always stirring, for 20 minutes.

Carefully transfer to glass containers.

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

No cooking

If there are concerns that the beneficial qualities disappear during heat treatment, you can make jam that does not require boiling.
Preparation:

Wash and dry the fruits (1 kg).

Boil a thick viscous syrup from sugar (1.5 kg) and water (1 l).

Pour boiling liquid over sea buckthorn and leave for a quarter of an hour.

Drain the syrup, boil and pour over the fruit again.

Repeat the process again.

Put the mixture on the fire, warm it up, and pack it in containers.

In a slow cooker

A multicooker, which can be found in every housewife’s kitchen, will help you prepare a delicious preparation.

Preparation:
Combine sea buckthorn (1 kg) and sugar (850 g) in a multicooker bowl.

Leave for three hours, carefully stir the berry mass during this time.

Cook the jam in the “Baking” mode for an hour and a half.

There is no need to sterilize, turn over or wrap after packaging. It is enough to seal it hermetically and send it to a cold place for storage.

With walnuts

Walnuts are a great addition to sea buckthorn. The jam is not only aromatic, but also very tasty - hard particles of nuts float in the honey delicacy.

Preparation:

Boil sweet syrup from sugar (1.4 kg) and water (500 ml).

Grind 200 g of nut kernels with a rolling pin and place in boiling liquid.

After a quarter of an hour, add sea buckthorn (1 kg) to the main mass.

Cook, stirring regularly, for half an hour after boiling.

Carefully place the hot jam into the container and seal. Cooling should be carried out upside down, under a warm cover of a blanket or blanket.

With hawthorn

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

Preparation:

Mix sea buckthorn (700 g) and hawthorn (350 g) in a cooking container.

Boil thick syrup (200 ml water, 1 kg sugar).

Pour the boiling liquid into the berry mixture.

Cook after the mixture has cooled completely.

Cooking time is half an hour. Be sure to stir and remove foam.

Place in jars, seal, check for leaks. To do this, turn the containers over and try to twist the lids - if they hold securely, put them into storage.

With pumpkin

The jam, which skillfully combines pumpkin and sea buckthorn, is famous for its beneficial qualities. You can even give this tasty treat to children, but first consult a doctor who will determine whether the berry will cause an allergy.

Preparation:

Peel and chop the pumpkin fruits (2 kg) into random pieces.

Combine pumpkin slices with berries (2 kg), mix.

Add sugar (2 kg) and water (450 ml).

Leave for two hours, during which time you can stir several times - this will speed up the dissolution of the sugar crystals.

Leave to cook; the product must be stirred frequently - the jam burns easily.

The duration of heat treatment of preservation is 45 minutes.

After packaging, sterilize the jam for a quarter of an hour, only then seal it. Cool only under a blanket. After a day, put it in the basement or refrigerator.

With zucchini and honey

The unusual combination of zucchini and honey is an excellent addition to sea buckthorn jam. The jam has a sweet taste and persistent aroma; it can be used in baking, but it will also go great with a slice of regular bread. The only drawback of canning is that it is eaten too quickly, so it is recommended to prepare several servings of the product.

Preparation:

Remove seeds from young zucchini (1 kg), remove the 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.

Let it cook, be sure to stir every few minutes.

If the composition burns, add a little water.

Avoid strong boiling - at high temperatures, the bee product loses its beneficial qualities.

After packaging in sterilized containers, send for cooling at room temperature.

Sea buckthorn is a very valuable plant. Not only berries, but also bark and leaves are used for medicinal and preventive purposes. In this article we will talk about sea buckthorn jam, the benefits and harms of which should be known to all lovers of this delicacy. It can be purchased in stores and markets. But it’s best to make your own from fresh berries. At the end of the article you will find 3 different recipes.

Properties of sea buckthorn jam

Chemical composition of sea buckthorn berries

Ripe sea buckthorn berries contain an extensive complex of biologically active compounds. Among them are organic acids, fatty oils, pectins and phospholipids. Vitamins A, C, K, and many representatives of group B are present. The mineral composition includes manganese, silicon, titanium, magnesium, sodium, iron, and aluminum.

Heat treatment inevitably leads to the loss of a certain proportion of useful compounds, but most of them are retained. That is why sea buckthorn jam is not just a dessert. It can be used to treat and prevent various disorders.

Benefits of sea buckthorn jam

Sea buckthorn for disease prevention

Since sea buckthorn jam retains many vitamins, minerals and active substances, it has a positive effect on human health. In particular, the immune system is strengthened, the body's resistance increases, and vitamin deficiency is prevented.

Since the tissues and cells of the body are saturated with useful elements, the work of the main internal organs becomes more harmonious. The chemical composition of sea buckthorn primarily has a beneficial effect on the stomach and intestines, liver, nervous and respiratory systems.

The condition of blood vessels also improves - their walls become elastic, and therefore the risk of developing many age-related diseases is reduced. Thus, with regular consumption of jam, blood pressure is normalized and the risk of heart attacks and strokes is reduced.

But remember that this product is not a medicine. It only allows for prevention. Therefore, if you already have any diseases, then you cannot do without professional medical help.

Treatment of colds with sea buckthorn

What can be cured with sea buckthorn jam is a cold. You can consume it with warm tea, milk or herbal tea several times a day. At the same time, it is highly advisable to stay at home and avoid drafts.

The benefits of sea buckthorn for pregnant women

Sea buckthorn jam can also be consumed by expectant mothers. It will help enrich the body with the nutrients it needs during this period, improving well-being and strengthening health. In addition, this delicacy will be an excellent remedy for the treatment and prevention of colds. This is especially important, because while pregnant, the expectant mother should not take many medications, and the virus must be eliminated as soon as possible.

Harmful effects of sea buckthorn jam

If you love sea buckthorn jam, the benefits and harms of it should be known to you. We have covered the first half of the question. It remains to find out what harmful properties this product has.

For healthy people they are practically absent. The only condition is moderation. Since jam contains a large amount of sugar, uncontrolled consumption can lead to unpleasant consequences. In addition, sea buckthorn berries, even when boiled, can lead to increased stomach acidity.

The product also has contraindications. It will be more harmful than beneficial for people with diabetes, cholelithiasis, cholecystitis, ulcers and gastritis. Also, in rare cases, allergies may occur, so be careful when using for the first time.

healthy sweet dessert with a long shelf life

Sea buckthorn jam recipes

Classic jam recipe

Ingredients:

Sea buckthorn - 1 kg;
Sugar - 1.5 kg.

The berries should be washed well and lightly dried. Then cover them with sugar and leave at room temperature overnight or for a day until the juice appears. After this, put the pan with the future jam on low heat and cook until tender, removing the foam.

Jam in a slow cooker

Ingredients:

Sea buckthorn - 1 kg;
Sugar - 1.2 kg.

Wash and dry the berries. Cover them with sugar and, as in the previous recipe, wait for the juice to appear. Then put everything in the slow cooker, setting the “Stew” mode. Cook for approximately 1 hour. During this time, the sugar will dissolve and the mass will become quite thick. Now all that remains is to bring the jam to a boil in any suitable mode, removing the foam as necessary.

Sea buckthorn jam without seeds

Many people are confused by the seeds in sea buckthorn jam. To avoid them, you can make jam. It uses not whole berries, but juice from them.

Ingredients:

Freshly squeezed sea buckthorn juice - 1 l;
Sugar - 1.5 kg.

Pass fresh berries through a juicer and see how much juice you get. Take the appropriate amount of sugar and mix everything. Place the mixture on the stove and bring to a boil. Taste the jam. If you find it not sweet enough, you can add sugar. Boil for 3 - 5 minutes over very low heat. During storage, you will notice that the jam has separated. Keep in mind that this is normal.

The topic “Sea buckthorn jam: benefits and harms” is fully covered. All that remains is to remind all housewives that home-prepared delicacies must be stored in sterilized jars in a cool, dark place. You can eat it all year round, but in reasonable quantities. The jam is suitable for the whole family. There are no contraindications even for small children. However, during the first trials, you should not give your child too much jam. Monitor your reaction first to rule out an allergy.

Sea buckthorn helps strengthen the immune system, prevent the development of atherosclerosis, improve the functioning of the heart and blood vessels, and cure inflammatory diseases of the gastrointestinal tract. Most of the vitamins contained in sea buckthorn are preserved with minor heat treatment. Therefore, sea buckthorn jam is not only a tasty, but also a healthy dessert.

Features of the technology

If you follow the preparation technology, sea buckthorn jam can be stored all winter and eaten, improving your health, all year round. Advice from experienced housewives will help you do everything right.

To make jam, you should take fully ripe berries. They become like this no earlier than September. Therefore, it is best to collect sea buckthorn in the second half of September or even in the first ten days of October.
Collecting sea buckthorn is an unsafe activity, as the plant is very prickly. To collect, you can use a special device made of wire bent in a certain way and attached to a pole. If such a device is not available, you can cut off the whole branches with berries and place them in the freezer for 10 minutes. After this, all that remains is to shake the branch, and the berries themselves will fall from it. When frozen, the berries do not lose their benefits, so this method can be used without fear of reducing the healing properties of the future dessert.
The prepared sea buckthorn jam should be placed in sterilized jars; the lids should be boiled for at least 5 minutes.

Sea buckthorn jam turns out delicious on its own, but sometimes it is made in combination with other berries and fruits.

Classic recipe for sea buckthorn jam

Composition (per 2 l):

sea buckthorn – 1 kg;
sugar – 1.25 kg.

Cooking method:

Sort and rinse the sea buckthorn in running water, placing it in a colander.
After the water has drained, place the berries on a clean napkin and dry.
Place the berries in an enamel bowl or pan, cover with sugar, cover with a clean cloth and leave for 5-6 hours.
Place the container with sea buckthorn on low heat and cook, skimming off the foam and stirring, until the berries become translucent and the syrup becomes thick.
Wait for the jam to cool a little. While warm, place it in sterilized jars and seal them.

It is better to store jam prepared according to the classic recipe in a cool place. If the room where winter supplies are stored is warm enough, then the amount of sugar when preparing jam should be increased by a glass.

“Five-minute” sea buckthorn

Composition (for 2.25 l):

sea buckthorn – 1 kg;
sugar – 1.2 kg;
water – 0.25 l.

Cooking method:

Make a thick syrup from a glass of water and all the sugar specified in the recipe.
Dip washed and dried berries into boiling syrup.
At a high boil, simmer the sea buckthorn in the syrup for 5 minutes.
Place the jam in small jars, clean and dry, and close the lids. You can use plastic lids, since you will still have to store the “Five Minute” in the refrigerator.

Due to the minimal cooking time, sea buckthorn jam made according to this recipe is especially useful.

Sea buckthorn jam with apples

Composition (per 2 l):

sea buckthorn – 0.5 kg;
apples (already peeled and chopped) – 0.5 kg;
water – 50 ml;
sugar – 1.25 kg.

Cooking method:

Wash and dry the sea buckthorn, pass it through a meat grinder or juicer.
Pour half a kilogram of sugar into the sea buckthorn puree, mix and leave for half an hour.
Wash the apples and cut into small cubes.
Place the apple slices in a saucepan, cover with the remaining sugar and add a little water.
Place the pan with apples over low heat and bring to a boil.
Stirring, cook the apples for 10 minutes.
Grind the apples using a pestle.
Mix applesauce with sea buckthorn, heat over low heat to about 80–85 degrees, but do not boil.
Place the puree into sterilized small containers (up to 0.5 l).
Place the jars of jam in a water bath and sterilize for 20 minutes.
Roll up the jam jars. Once they have cooled, put them in the pantry.

Apple-sea buckthorn jam can be stored at room temperature.

Sea buckthorn jam with honey and nuts

Composition (per 2 l):

sea buckthorn – 1 kg;
sugar – 0.5 kg;
honey – 100 g;
walnut kernels – 0.4 kg.

Cooking method:

Sort and wash the sea buckthorn well.
Boil water in a saucepan (about 2-3 liters).
Place sea buckthorn in hot but not boiling water and leave for 15 minutes.
Remove the berries from the water using a colander or slotted spoon.
Rub the berries softened by hot water through a sieve with a wooden spoon or pestle.
Mix sea buckthorn puree with sugar and leave for about 60 minutes.
Chop the nuts with a knife until they are fine but do not turn into nut paste.
Melt honey in a water bath.
Mix sea buckthorn with honey and nuts.
Place the resulting mixture on the fire and bring to a boil. Cook over low heat for 2-3 minutes.
Place in small sterilized jars, close with plastic or metal lids, and boil them beforehand.

The multivitamin treat prepared according to this recipe should be stored in a cool place, preferably in the refrigerator.

Sea buckthorn and hawthorn jam

Composition (for 2.5 l):

sea buckthorn – 1 kg;
hawthorn – 0.5 kg;
sugar – 1.5 kg.

Cooking method:

Wash and dry the hawthorn and sea buckthorn fruits. Puree them using a blender or meat grinder.
Place the berry mass in an enamel pan, mixing with sugar.
Warm the resulting mass over low heat, being careful not to boil, for 10 minutes.
Place in sterilized jars up to 0.5 liters.
Place jars of sea buckthorn jam in a water bath, covering with sterilized lids. Sterilize for half an hour. If the jars are very small (0.25 l each), then the sterilization time can be reduced to 20 minutes.
Close the jars tightly and put them away for the winter.

The medicinal jam prepared according to this recipe also stands well at room temperature.

Sea buckthorn jam has a pleasant taste and aroma and looks very appetizing. But its main advantage is the healing effect it has on the body.

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