If in the cold season you want to provide your whole family with vitamins or have a natural cold remedy at hand - sea buckthorn jelly, cooked or cooked without cooking, this is exactly what you need.
A delicious dessert, which is easy to prepare, will be a means to maintain immunity in the winter and just a great addition to tea. In our article we will consider the technology of its preparation, as well as its options. You just have to choose the one you like and get down to business.
Sea buckthorn jelly: a classic recipe
For it you will need sugar and sea buckthorn in equal proportions. Keep in mind that for the preparation of jelly you are best to choose solid, but ripe berries - they contain the maximum amount of pectin, which will give the proper consistency to your harvest. Sort the raw materials and wash them under a gentle stream of water, in order to avoid the risk of damage to delicate berries, let them dry, and then prepare juice for sea buckthorn jelly. The recipe involves cooking it not from whole berries, but from squeezed ones. To get them, you can use a juicer or a juicer. In the first case, your workpiece will be a bright and saturated color, but with sediment. And in the second - pure, transparent-orange color.
Then pour the resulting liquid into a pan, bring to a boil and add granulated sugar. Boil over medium heat, not forgetting to stir, and if foam forms on the surface, remove it. When the jelly becomes dark, viscous, that is, the process will come to an end, scoop a little with a spoon and pour it on a plate - if the droplet spreads, cook yet, if not, then everything is ready. Pour it over the jars right there, it’s hot, as the mass will become very thick after cooling, and it will be difficult to transfer it to the storage container. Roll up with iron lids or close with plastic ones, put in a cool room until winter.
Sea buckthorn jelly: a quick recipe
To reduce the cooking time, you can squeeze the juice from the berries as described in the previous cooking method, and then put the liquid on the stove. As soon as it begins to boil, add sugar at the rate of 300 g per ½ liter of juice, as well as a bag of pectin. By the way, instead of regular sand, you can use gelling sugar, but in this case you do not need to add pectin. The cooking process will be reduced to literally 10 minutes. Let the liquid boil, and then the sea buckthorn jelly (the recipe of which is so simple that even a novice hostess can handle it) can be poured hot in cans and sent for storage.
And if you want to keep the maximum amount of nutrients, just mix the juice and sugar until it is completely dissolved, and then roll it into jars. This preparation will be a favorite treat for children and adults in the cold winter. Sea buckthorn contains a huge amount of ascorbic acid, volatile, other vitamins and minerals, and low in calories.
By the way, sea buckthorn juice and, accordingly, jelly are a folk remedy for getting rid of cough, because it contains a large amount of essential oils. Now you know not only the recipe for sea buckthorn jelly , but also the benefits of this preparation. And if you have the opportunity to stock up on berries in summer or autumn, be sure to include sea buckthorn preparations in your home supply.