Cookie house cake. Cottage cheese house made from cookies without baking

It’s hard to surprise anyone with raspberry, strawberry, and apple jam. If you want to cook something really interesting, look for small, shiny, amber sea buckthorn berries in mid-August or early September. They have a unique sweet and sour taste, and their aroma is vaguely reminiscent of pineapple. Sea buckthorn jam is a “not hackneyed” dessert, interesting, truly tasty and very healthy. The berry can be combined with a variety of ingredients, which is why there are many recipes for its preparation. Let's get acquainted with a dozen proven and most successful options as a starting point.

Although this sunny yellow berry is not an exotic plant, for some reason it is not widely used in cooking because of its tart, sweet and sour taste. It’s rather a curiosity that you don’t see often in markets. But the healing properties of these astringent fruits are very interesting.

What are the benefits of sea buckthorn?

1. Strengthens the immune system.
2. Heals wounds and burns.
3. Pain relief.
4. Normalizes metabolic processes.
5. Prevents the development of diseases of the gastrointestinal tract.
6. Strengthens blood vessels.
7. The seeds have a mild laxative effect on the intestines.

In addition, golden sea buckthorn berries contain B vitamins, bioflavonoids, ascorbic acid, and tocopherol, which makes it an indispensable aid for viral diseases and colds. Beautiful juicy fruits can be eaten raw, used in sauces for meat, mousses, added to sweets, jams, jellies and other dishes.

Benefits of sea buckthorn jam

Undoubtedly fresh berries There are much healthier options, but even in the form of jam, sea buckthorn perfectly helps to cope with many diseases.

1. Sea buckthorn jam, especially with the addition of other berries and citrus fruits, will help you get back on your feet faster if you have a cold, and if consumed regularly during the flu season, even prevent illness.
2. Fruits ground with sugar are often recommended for consumption during radiation and chemotherapy.
3. You can relieve a sore throat with thick sea buckthorn jam made with honey.
4. A few spoons tasty treat Before going to bed, they will calm the nervous system and help you fall asleep.
5. A jar of confiture that survives until spring will be an excellent way to prevent vitamin deficiency.

You shouldn’t lose sight of the good mood that appears just by looking at an amber jar of aromatic sweetness sparkling in the sun.

Harmful effects of sea buckthorn jam

This beautiful berry, consumed either raw or in jam, itself has almost no contraindications. Only people with the following pathologies should refrain from using it:

• pancreatitis;
• cholecystitis;
• inflammatory processes in the intestines;
• tendency to allergic reactions.

Otherwise, restrictions on the use of jam are imposed by a large amount of sugar, which is important to take into account for people with diabetes, children, and people prone to obesity.

In addition, the benefits and harms of the finished product are naturally determined by the other components included in its composition.

Recipe one: classic recipe for sea buckthorn jam

Despite the fact that the recipe is classic, you still have to choose the proportions of the ingredients yourself. Firstly, there are quite a few varieties of sea buckthorn - from very sour to sweet. Secondly, some people prefer the jam itself to be more sour; for others, serve it cloyingly sweet. Therefore, adjust the amount of ingredients to your taste, but in the classic recipe it is assumed to take approximately 1.3 kg of beet sugar per kilogram of berries.

How to make sea buckthorn jam?

1. We sort through the berries, removing spoiled ones. We throw away twigs, random leaves, bugs, spiders.
2. Wash the selected raw materials and place them in a sieve or colander to drain the remaining liquid.
3. Pour the dry sunny fruits into an enamel bowl or basin and sprinkle with sugar. We leave the juice to simmer for 5-6 hours, and in the meantime we go to sterilize the jars.
4. Place the candied sea buckthorn in the resulting syrup on the stove and simmer over low heat until the liquid thickens. To prevent the sugar from burning, if the berries are a bit dry, you can add a little water.
5. Pour the finished product into clean jars amber jam, let it cool, put it in a cool, dark place.

Recipe two: sea buckthorn, grated with sugar

We don't have to cook anything in this recipe. This sea buckthorn will retain maximum beneficial properties precisely due to the lack of heat treatment. You will need to rinse the fruits thoroughly before cooking and add a little more sugar. One cannot expect that the finished product will be stored until spring, but it will definitely survive until the cold season (December-January).

Take 1.5 kg of sugar per kilogram of berries. We won't need anything else.

1. Wash the sea buckthorn in warm water and sort through it. We drain the water several times. The less garbage and spoiled fruit remains, the longer the jam will last.
2. Dry the berries on a towel or simply wait until the water drains through a sieve.
3. In an enamel bowl, add sugar to the sea buckthorn and grind it with a wooden pestle.
4. Place the crushed candied berries in jars, add the syrup remaining at the bottom of the jar and roll up.

You can cook in a similar way liquid jam seedless from sea buckthorn juice. Pass the fruits through a juicer, and boil the juice with sugar until completely dissolved and pour into jars.

Recipe three: sea buckthorn jam with apples

The jam prepared according to this recipe has a larger yield and a less tart taste. This product will be a little thicker than the usual one, and its color will not be so sunny, but for those who do not like pure sea buckthorn too much, this is a great way to make friends with it.

1. Prepare sea buckthorn by washing, sorting and drying the juicy berries.
2. Pour the dried fruits into a sieve and rub to obtain a homogeneous mass.
3. Sprinkle the aromatic paste with sugar. Per kilogram of finished puree you will need approximately 0.6 kg.
4. Choose sweet and sour apples for jam. Peel and core them, chop them finely and pour into an enamel bowl.
5. Add water to the apples and let them boil. Boil for up to a quarter of an hour until they soften.
6. When the apples are boiled, rub them through a sieve, as you did with sea buckthorn earlier. In 1 kg of sea buckthorn puree you will need up to 0.4 kg of apple puree.
7. Mix the ingredients and heat the finished mixture without bringing to a boil.
8. Immediately spread the sea buckthorn applesauce into jars, seal, pasteurize in boiling water and leave to cool.

Recipe four: sea buckthorn jam with walnuts

in autumn walnuts- junk goods. Very in vain! Young kernels are rich in vitamins, satisfying and go well with various jams. For ours, sea buckthorn, let’s take:

• kilogram of berries;
• 200 grams of peeled young nuts;
• up to one and a half kilograms of sugar.

1. Prepare syrup by dissolving sugar in a couple of glasses of water.
2. Chop the nuts. Wash the berries, sort them and either leave them whole or grind them in a mortar.
3. Boil the nuts in sweet syrup for up to half an hour and add sea buckthorn.
4. Cook for another quarter of an hour, remove from the stove and pour the golden mass into jars.

This sea buckthorn jam for the winter will be an excellent antidepressant on cold evenings, especially if you complement it with homemade biscuit and a glass of mulled wine.

Recipe five: sea buckthorn jam with pumpkin

Like to like! Golden berries fall from the trees at the same time when it’s time to pick ripe orange pumpkins from the melons - late August - September. Why not combine these sunny gifts of autumn in one jar? Making jam for Cinderella!

1. Take sugar, sea buckthorn berries and seeded pumpkin in proportions 1:2:3. It will be great if there is another large ripe orange in the kitchen.
2. Squeeze the juice out of the sea buckthorn or grind it through a sieve - whichever you prefer.
3. We clean the pumpkin (oh, this is not an easy job...), remove the seeds, cut into cubes “for 1 bite”.
4. Three oranges on a fine grater. You can only take the zest.
5. Boil the juice and sugar in a saucepan until the latter is completely dissolved, and place the pumpkin cubes and chopped citrus in the hot sea buckthorn syrup.
6. Cook until the vegetable pieces become translucent and soft. Roll up in jars.

Recipe six: sea buckthorn and zucchini jam

Another vegetable that can also be added to sea buckthorn confiture. It is not as sweet as pumpkin, so the sugar consumption will be a little more. To prepare such a dessert, take in equal proportions:

• sea ​​buckthorn berries;
• diced zucchini;
• sliced ​​oranges.

For such a quantity of products you will need about three kilograms of sugar. Don’t pour it all at once, try the dessert as it cooks.

1. Place the zucchini and oranges in one container, sprinkle them with sugar, and leave them alone until the liquid is released.
2. Prepare sea buckthorn juice, put it on the stove and heat it up.
3. Add the candied ingredients and cook until the zucchini reaches the desired consistency (some people like it completely boiled, others prefer rather dense pieces).
4. Place the finished sweet into jars and fill with the remaining sea buckthorn syrup.

Recipe seven: sea buckthorn jam with hawthorn

Hawthorn is an excellent remedy for strengthening blood vessels and heart muscle. Together with sea buckthorn, the fruits of this plant create an excellent healing cocktail. You will need:

• 1 kg of fresh sea buckthorn;
• up to 600 grams of hawthorn;
• the same amount of beet sugar.

1. Grind the washed and dried berries in different containers. It is better to blanch the hawthorn first.
2. Combine the two types of puree in a saucepan, stirring and adding sugar.
3. Boil the sweet vitamin cocktail for several minutes without boiling.
4. Place the warm dessert in small jars and immediately roll up. Pasteurize in boiling water for up to half an hour.

Recipe eight: sea buckthorn jam with honey and cinnamon

Not the most budget-friendly, but very delicious dessert made from sea buckthorn and flower honey with added spices. Take a kilogram of the main ingredients and cinnamon and cloves to taste.

1. Heat the honey in a water bath, but do not boil. Knowledgeable people claim that once it boils, it becomes harmful.
2. Sunny berries can be ground in a mortar or added whole to honey. Stirring, simmer the golden mixture for several minutes.
3. Add spices and pour the finished goodness into pre-prepared jars.

Recipe nine: sea buckthorn jam with honey and walnuts

Such a vitamin cocktail will give odds to any pharmaceutical products. Be careful, the jam tastes great, but the calorie content is corresponding.

For a kilogram of berries, take the same amount of honey and half as many peeled nuts. Honey, alas, also varies, so try the dessert as you prepare it and add sweetness as needed.

1. Either grind the pre-prepared amber fruits through a sieve or extract juice from them. In the first case, the jam will be thicker, more flavorful and healthier.
2. Grind the nuts in a meat grinder or simply crush them with a meat mallet. It all depends on whether you want to chew them in the finished dessert.
3. Heat honey in an enamel bowl, add nuts and simmer for 10 minutes.
4. Add sea buckthorn puree (or juice) and simmer for a quarter to half an hour. Do not bring honey mixtures to a boil - honey does not like high temperatures.
5. Pour the prepared honey-sea buckthorn dessert with nuts into jars and hide them away, otherwise they will definitely not even survive until the New Year.

Recipe ten: sea buckthorn jam in a slow cooker

Sea buckthorn jam, the benefits and harms of which we now understand, can also be prepared in a slow cooker. To do this, you can take any of the ingredients listed above or simply make pure sea buckthorn jam. The easiest way to make a dessert is from whole berries, but you can grind them and add apples, nuts, raisins, spices - whatever your heart desires.

The main thing is to set the “stew” mode for about an hour per kilogram of berry and fruit raw materials.

In order for the jam to boil and produce foam, you can set the “frying” mode before or after the end of stewing. In this case, it is important to ensure that the sugar does not burn.

For the simplest sea buckthorn jam in a slow cooker you will need a kilogram of berries and 200-300 grams more sugar.

1. We prepare the sea buckthorn - wash it, sort it, dry it.
2. Pour the raw materials into a bowl and add sugar. You can immediately start stewing, after adding half a glass of water to the container. But it’s better to let the berries sit for an hour to three to four hours so that they release the juice.
3. While the aromatic amber mass is stewing under a closed lid, it would be good to check how the process is going. Stir it, especially until the sugar is completely dissolved.
4. When the program is completed, switch to the “frying” mode, wait for the foam to form, remove it and turn off the multicooker.
5. Pour the hot jam into jars and glue the pre-prepared labels “Oblepikha’2017. Made with love!" - ready!

Sea buckthorn confiture will become your trump card, which can be shown when receiving only the most valuable guests. It's tasty, healthy and incredibly beautiful. A rosette with thick golden-yellow jam will decorate a friendly tea party, a Saturday family breakfast with pancakes, or a worthy end to a hearty Christmas dinner.

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 retained 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

IN classic jam Sea buckthorn 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 sea buckthorn beneficial features to the maximum.

Products:

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

Time spent: 25 minutes.

Calories: 170.

1. Sort the berries and rinse well;
2. In a thick-bottomed saucepan, mix sugar with a glass of water;
3. 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;
4. 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;
5. Cook sea buckthorn over high heat for 5 minutes;
6. Prepare jars: wash, sterilize and dry;
7. Place the jam into containers and cover with lids;
8. 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.

1. It is assumed that the berries were washed and sorted before freezing, so this will not be necessary when making jam;
2. Rinse the sea buckthorn with water and leave to drain in a colander over a deep bowl for 2 hours;
3. As soon as the berry has drained, dry it with a towel;
4. Squeeze the juice out of the berries using a sieve: simply rub the berries through;
5. It is better to do this immediately above the pan, where the jam will be cooked later;
6. About 1 liter of juice should come out of 2 kg of berries;
7. Remove the skin and seeds from the pumpkin. Cut it into pieces no larger than 1.5 cm;
8. Rinse the orange with boiling water and grate its zest on a fine grater;
9. You should choose a cooking pan with a thick bottom, preferably enameled;
10. Pour the juice into the pan and heat it over low heat;
11. Add sugar and stir until it is completely dissolved;
12. Add pumpkin and citrus zest to pan;
13. Boil over low heat, stirring;
14. The jam is ready when the pumpkin becomes transparent;
15. Pour it into jars and seal;
16. 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.

1. Sort the berries and remove the stems;
2. Wash the sea buckthorn and dry it, placing the berries on a towel or paper;
3. Scald the berries with boiling water and then rub through a sieve. This will remove all small seeds;
4. Pour granulated sugar into the berry puree and let it brew;
5. Peel apples and remove seeds;
6. Cook the fruit over low heat in a small amount of water for 15-20 minutes;
7. Puree the apples in a blender and add to the sea buckthorn and sugar;
8. Place everything in a heavy-bottomed saucepan and heat slowly;
9. When the mixture boils, let it simmer for 1 minute;
10. Divide the jam into clean and sterilized jars;
11. Sterilize it in a large basin with added water for no more than half an hour;
12. 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.

1. Place small berries in a colander and rinse well with clean water;
2. Let the berries dry;
3. Prepare the syrup: mix water with sugar and boil until it thickens;
4. Pour syrup over berries for 4 hours;
5. As soon as the berries absorb the syrup, drain the remainder and boil again;
6. Let the syrup cool slightly and put the sea buckthorn in it again;
7. Warm them together over low heat;
8. 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.

1. Wash the berries and cut off the stems, as well as remove the berries with rotten rot;
2. Throw clean sea buckthorn into the multicooker bowl and pour water into it;
3. Add sugar to the slow cooker;
4. Set the “Extinguishing” mode and the timer for 1 hour;
5. Cook covered, stirring regularly;
6. Remove foam from the surface when it appears;
7. Just before the end of cooking, remove any remaining foam;
8. Let the timer sound and leave the jam on the heat for another 15 minutes;
9. Turn off the appliance and let the jam cool;
10. 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:

1. Sea buckthorn for jam should be collected in the second half of September or early October;
2. You should only take ripe berries full of juice;
3. 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;
4. Sea buckthorn can be frozen in the freezer and made into five-minute jam in winter, when the body especially needs vitamins;
5. 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;
6. It is best to cook the jam in a wide container with a thick bottom;
7. Instead of sugar, you can use honey: ½ part of the sugar specified in the recipe;
8. Apples for jam should be taken of sour varieties: “Anise”, “Slavyanka”, etc.;
9. Be sure to remove the foam from the jam during the cooking process;
10. The jam is ready when the berries stop floating to the surface.

Delicious and healthy jam made from sea buckthorn will become an indispensable aid for colds in cold winter.

Sea buckthorn berries are a real storehouse of vitamins and other substances beneficial to the human body. But how to preserve it for the winter? An excellent option would be to make jam.

Sea buckthorn is completely unsuitable for fresh storage. It ripens in late autumn and becomes especially tasty after the berries have been slightly frosted. It is at this time that sea buckthorn should be removed from the branches.

Beautiful bright orange jam is recommended to be served as often as possible during the cold season. The delicacy will be an excellent preventive measure, and if a person is already sick, it will stimulate the immune system and the disease will recede much faster.

Sea buckthorn jam can be served with pancakes, pancakes, and homemade cakes. And just a few spoons of dessert with a cup of tea will provide the body with many essential substances.

Sea buckthorn jam for the winter - a simple recipe for sea buckthorn jam

The jam has a pleasant consistency. It turns out transparent, with a beautiful color of sunny amber.

Ingredients:

• sea ​​buckthorn – 1 kg;
• granulated sugar – 800 gr.

Preparation:

Berries need to be removed from the branch, stalks, leaves and spoiled specimens removed. Rinse it under running water.

To prepare the dessert, juice and pulp are used, so the seeds must be removed. To obtain juice, sea buckthorn must first be blanched and then rubbed through a sieve.

You can use a slow cooker for blanching. Pour water into the bowl, place the tray, cover it with gauze and arrange the berries.

Cook it in steam mode for 35 minutes. When the multicooker finishes working, transfer a little berries into a sieve and wipe them.

The remaining cake can be used to prepare sea buckthorn oil.

Pour the juice and pulp into a non-stick saucepan. Put granulated sugar in it and boil to the desired consistency.

Then pack the jam into sterilized jars and store.

Five-minute sea buckthorn jam

Due to short heat treatment, sea buckthorn almost completely retains its beneficial properties. But at the same time it is perfectly stored all winter.

Ingredients:

• berries – 1 kg;
• granulated sugar – 1 kg.

Preparation:

The berries need to be washed, twigs and leaves removed.

Boil sugar syrup in an enamel bowl. The ratio of water and sugar is 1:5. When it boils, dip the prepared sea buckthorn into it.

Boil it again and cook the berries for 5 minutes, removing the resulting foam. Leave the jam for two to three hours. Bring to a boil again. Allow to cool again. Then boil it again.

While the berries are in the syrup, they will absorb the syrup.

The jam is ready. Now the delicacy can be placed in prepared jars and stored in a cool place.

How to cook seedless sea buckthorn dessert

To make jam, you can use berries with seeds, and remove them first. Let's consider the recipe for the second option.

Ingredients:

• sea ​​buckthorn – 1 kg;
• granulated sugar – 1 kg.

Preparation:

Wash and sort the berries. Dry.

Then you need to extract juice from them. This can be done in two ways: by rubbing through a sieve or using a juicer.

Add granulated sugar to the resulting drink and stir well. It will dissolve in about 10 - 15 minutes with constant stirring.

Pour the semi-finished product into a cooking basin and bring to a boil. Then reduce the heat. Cook the mixture for 5 minutes.

Then pour hot into sterile jars and seal. Store in a cool place.

Recipe for delicious sea buckthorn jam with walnuts

Sea buckthorn jam gets an unusual taste if you add walnuts to it.

Ingredients:

• 1.5 cups sea buckthorn;
• 150 grams of sugar;
• 100g walnuts.

Preparation:

The berries need to be sorted and washed under running water.

Transfer the sea buckthorn to a tall saucepan. Sprinkle them with granulated sugar and leave until the juice releases. This will take approximately 1.5 hours.

When the juice stands out, carefully stir the berries and put them on the fire. Heating should be minimal.

After dissolving the granulated sugar, cook the jam with constant stirring for 10 minutes. Turn off the fire.

Let the jam cool completely. Then bring it to a boil again.

Finely chop the shelled walnuts.

And add it to the berries.

Stir and cook for another 13 minutes with continuous stirring.

The jam is ready!

If you plan to prepare it in reserve, then pack the sweetness into jars while still hot.

Simple but delicious jam from sea buckthorn berries and apples

Sea buckthorn and apple jam contains two useful product, which not only improves the taste, but also enhances the properties of the product.

Ingredients:

• sea ​​buckthorn – 2 cups;
• apples – 1.5 kg;
• granulated sugar – 1 kg.

Preparation:

Wash sea buckthorn and apples. Sort out the berries. Core the apples and cut into cubes.

Sprinkle the mixture with granulated sugar. Leave for three to four hours until the juice releases.

Then bring the sea buckthorn and apple mixture to a boil and cook for 5 minutes. Set aside for 8 hours, then return to the boil and cook for 15 minutes.

Place the jam in jars, roll up and store.

Note! The apples should be well cooked and the jam should have the consistency of jam.

How to make thick sea buckthorn jam

To cook thick jam from sea buckthorn, use this recipe.

Ingredients:

• sea ​​buckthorn – 1 kg;
• granulated sugar – 1 kg.

Preparation:

Wash the berries, sort and add sugar. Leave it like this overnight.

In the morning, put the bowl on the fire and bring to a boil. Cook the mixture for about 30 minutes at a low boil and stir constantly. Otherwise it will burn.

All foam formed during the preparation of jam must be removed.

Periodically you need to check the jam for readiness. To do this, you need to drop a little sweetness onto the plate. If the drop retains its shape and is sticky like honey, then the jam is completely ready.

Before putting into jars, the jam must cool completely. If it is rolled up while hot, condensation may form on the inner surface of the lid, causing the delicacy to become moldy.

Sea buckthorn jam with honey

This dessert can be added to tea, replacing sugar with it. Then the drink turns out to be medicinal and will be especially useful during both illness and recovery.

Sea buckthorn dessert with zucchini in a slow cooker

This jam can be classified as a group of non-standard preparations. It will turn out to be a beautiful amber color with a slight sourness.

Ingredients:

• peeled zucchini – 500 grams;
• berries – 200 grams;
• granulated sugar – 600 grams.

Preparation:

Wash and sort the berries.

Transfer them to the pan and add water (2 tbsp)

Heat over low heat and steam through a sieve to remove the seeds.

Cut the zucchini into small cubes.

Transfer the prepared ingredients into the multicooker bowl. Cover with sand. Do not mix the ingredients! During the cooking process, a lot of juice will be released, in which the sugar will dissolve on its own. Otherwise the jam may burn.

Place the bowl, lower the lid and set the “stewing” mode for 15 minutes. The device will turn off on its own.

Let the jam cool completely and boil it for another 15 minutes at the same setting. Let the jam cool again.

For the third – final – cooking, set the time to 20 minutes.

Place the hot jam into jars and close the lids. Turn the jars upside down and let them cool completely. After this, the workpiece can be removed for storage.

Sea buckthorn jam with ginger root

The presence of fresh ginger root only enhances the beneficial properties of the jam.

Ingredients:

• granulated sugar – 1 kg;
• sea ​​buckthorn berries – 750 grams;
• ginger powder – 1 tsp;
• water – 100 ml.

If you take fresh root, you will need 2.5 tbsp. l. grated.

1. Making jam begins with boiling the sugar syrup. Pour water into a tall saucepan, add granulated sugar and ginger.
2. Bring it to a boil and after 10 minutes add the berries. You need to cook them for 20 minutes. Then turn off the heat and let the jam cool completely.
3. Bring the mixture to a boil again and simmer for about 60 minutes. Then put the jam into jars and put it in the cellar for storage.

Cooking sea buckthorn jam without water with hawthorn berries

Very delicious jam obtained from a mixture of sea buckthorn and hawthorn berries.

Ingredients:

• sea ​​buckthorn – 950 grams;
• granulated sugar – 1.4 kg;
• hawthorn berries – 550 grams.

Preparation:

1. The berries need to be sorted and washed. Place in a colander and wait for all the water to drain.
2. Grind the berry mix using an immersion blender.
3. Transfer the mixture to a cooking container and add granulated sugar. Mix.
4. Heat the jam on gas, but do not let it boil. As soon as the first bubbles appear, place it in jars and sterilize for 15 minutes.

The jars must be covered with lids, but in no case should they be rolled up tightly.

1. When sterilization is complete, close the jam. Turn the jars upside down and insulate them. After 24 hours, store it away.

Jam prepared according to this recipe can be stored at room temperature.

Video on how to make delicious sea buckthorn jam

Bon appetit and see you new recipes!

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 entire branches with berries and place them in a bowl for 10 minutes. freezer. 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.

Store jam prepared according to classic recipe, better 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 minutes” made from 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.

Recipe for the occasion::

Thanks to the minimal cooking time, sea buckthorn jam made according to this recipe, 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 on 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.