Sea buckthorn jam and more – a recipe for every day

sea buckthorn jam and more a recipe for every day Blog

Sea buckthorn juices

One of the many advantages of sea buckthorn is the simplicity and variety of its processing. In addition, everything made from this culture, even with prolonged storage, retains almost the original amount of vital biologically active substances.

If the house has homemade sea buckthorn preparations for the winter, then the hostess does not have to puzzle over how to treat and pleasantly surprise the guests. Porridge and other dishes prepared with the addition of sea buckthorn products acquire a completely extraordinary taste.

Juice with pulp

Sea buckthorn juice, which was prepared using a press, contains little carotene and vitamin E, since these substances are concentrated in plastids and remain in the pulp. Juice with pulp is characterized by a significantly higher biological value, as well as a more pronounced taste and aroma. Harvesting sea buckthorn for the winter in the form of such a juice is simple. To obtain this juice, you can use both fresh and frozen sea buckthorn berries. They are washed, heated for 2-3 minutes in a saucepan, which promotes juice separation, then rubbed through a stainless steel sieve. A lot of pulp also contains juice obtained with a mechanical or electric juicer. The mashed mass is thoroughly mixed, heated to a boil and poured into hot sterilized glass jars. Small jars are pasteurized for 20 minutes, then rolled up.

JUICE FROM JUICE

Sea buckthorn juice obtained in a steam juicer does not need clarification and sterilization. Jars and bottles are used sterilized by prolonged boiling or heated in the oven. Since it’s easy to make, this recipe is very popular.

PUMPKIN AND SEA BUCKTHORN JUICE

Wash the pumpkin, scald with boiling water, peel and seeds, squeeze out the juice. Squeeze the juice from the sea buckthorn berries, mix with pumpkin seeds, dissolve the sugar and heat to a boil. Boil for 5 minutes, pour into sterile jars and roll up the lids. Add sugar to taste before use. For 2.5 liters of pumpkin juice – 0.5 liters of sea buckthorn.

ROWAN JUICE

To 5 glasses of black chokeberry juice, add 2 glasses of sea buckthorn juice and 2 glasses of 30% sugar syrup. Stir until boiling, pour into boiled bottles, close with corks and store.

Preserves, mashed potatoes, jam …

SEMI-FINISHED PUREE

Juice with pulp, prepared at home, may stratify during storage, but this does not reduce the nutritional value of the puree, does not affect its taste and aroma, and does not diminish its medicinal properties. In winter, you can make jam, jam, marmalade, marshmallow, marshmallow, sauce, mousse from semi-finished puree, use it for filling pies, making drinks.

PUREE WITHOUT SUGAR

Warm the washed sea buckthorn in a small amount of water, rub through a fine sieve. Heat the mashed mass of puree to 80-90 degrees for 3-5 minutes, put in hot jars up to the shoulders, roll up without pasteurization.

Another way to make mashed potatoes: put the mashed mass in jars and pasteurize in boiling water for 15-20 minutes.

RAW JAM

The sea buckthorn is sorted out, washed in cold water, poured into an enamel basin and heated with stirring until it boils. Then the fruits are rubbed for a long time and thoroughly through a stainless steel sieve. To one kilogram of the resulting puree add 0.5-1 kgsugar, mix thoroughly and heat up to 70 degrees, until the sugar is completely dissolved and immediately the jam is packaged in hot, dry, sterilized jars. They are covered with lids and pasteurized in boiling water: half-liter – 20 minutes, liter – 25 minutes and immediately sealed.

SEA BUCKTHORN JAM – SINGLE BOILER RECIPE

Before making the jam, the sea buckthorn needs to be sorted out, rinsed and discarded in a colander.

When the water drains, cover the berries with sugar and keep for 5-6 hours in a cold room or in the refrigerator. Then simmer until tender, skimming off the foam. Sea buckthorn -1 kg, sugar – 1.5KG… DOUBLE BOILER JAM Large dense berries are washed, dried, poured with boiling syrup (on1 kg berries – 1.5KGsugar and 1 thin glass of water). Allow to stand for 3-4 hours. Then the syrup is drained and brought to a boil, slightly cooled and the berries are poured again. Now put on the stove, bring to a boil and cook for 10-15 minutes. They are immediately poured into pre-prepared jars, cooled as quickly as possible so that the jam does not lose color, and the berries do not lose their shape.

SEA BUCKTHORN WITH SUGAR

If you find it difficult to cook sea buckthorn jam according to the previous recipe, try this method. Sea buckthorn fruits are poured with an equal volume of sugar. In this form, sea buckthorn can be stored on the balcony in the winter. If the fruits are in a glass jar, then it should be wrapped with a cloth to prevent the destruction of vitamins by light. The top of the fruit should always be covered with a layer of sugar.

What else to cook from sea buckthorn?

MILK DRINK WITH SEA BUCKTHORN

TO 500 gadd 4-5 tablespoons of chilled milk to the sweetened sea buckthorn juice with pulp. Shake the mixture with a mixer. Serve in tall glasses or wine glasses.

PICKLED CUCUMBER AND TOMATO SALAD WITH SEA BUCKTHORN

When salting, pickling tomatoes and cucumbers in the usual ways (except for hot pouring), add a couple of handfuls of not fully ripe sea buckthorn to a jar with these vegetables. This adds piquancy and beauty to the product. Sea buckthorn vitaminizes vegetables and is a source of useful organic acids.

SEA BUCKTHORN SAUCE FOR VEGETABLE DISHES

Melt in a frying pan 40 g butter, add 40 gflour, lightly fry. Then, gradually stirring, dilute 2 cups of milk, salt and cook for 15 minutes. The sauce should have the consistency of a thick cream. Then in250 gDissolve 2 yolks of cream and, stirring continuously, pour them into the prepared sauce. Add 4 tablespoons of sea buckthorn juice with pulp, after which the sauce can no longer be cooked.

GARLIC SAUCE WITH SEA BUCKTHORN

Peel, crush and mix two heads of garlic with one teaspoon of ground sweet pepper. When rubbing, add 1 yolk, 3 tablespoons of sunflower salad oil, 1 tablespoon of sea buckthorn oil and one tablespoon of sea buckthorn juice with pulp and grind the sauce well until smooth.

TEA FROM SEA BUCKTHORN LEAVES

Sea buckthorn leaves for such tea are harvested in July-August, dried in an actively ventilated place. 1 tablespoon of dry leaves is poured with 1 glass of boiling water, insisted under a napkin.

CHARLOTTE WITH SEA BUCKTHORN

Cut the white bread into thin slices, spread with sea buckthorn jam, fold in pairs, put in a butter dish and pour over with milk mixed with egg yolk. Beat the egg white with sugar until it is foamy and divide into slices when they have absorbed the egg-milk mixture. Bake in a moderately heated oven.200 g… white bread, 3/4 cup jam, 1 cup milk, 3 eggs, 2 tbsp. tablespoons of powdered sugar.

SEA BUCKTHORN AND BEET PASTE

Grate one beet on a fine grater, mix it with 1 tablespoon of sea buckthorn juice, add 100 g grated cheese 100 gpasteurized cottage cheese, pepper, mix well. Beat the mixture before serving.

PASTA FROM WOODS WITH SEA BUCKTHORN

100 g pasteurized cottage cheese and 100 g hard cheese, grated on a fine grater, mix with three tablespoons of grated raw zucchini, add 4 crushed garlic cloves, 1 tablespoon of chopped dill, parsley, add 1 tablespoon of sea buckthorn oil with sediment, a little pepper, mix everything well and beat.

MILK CREAM WITH SEA BUCKTHORN

Mix 2 cups of boiled milk with 1 raw egg, pour in 12 ggelatin, previously soaked in water, heat everything, stirring, do not bring to a boil. Pour into molds and refrigerate. When serving, pour over the sweetened sea buckthorn juice with pulp.

ASSORTED SALAD WITH SEA BUCKTHORN

This is a sweet salad made of finely grated carrots, apples, lemon zest with the addition of sea buckthorn juice and black currant pulp, grated with sugar. Components, except for lemon zest, are taken in approximately equal quantities.

MARMALADE

There are three ways to make sea buckthorn marmalade.

Option 1: 2 Kg of washed sea buckthorn fruits, blanch in hot water for 1 minute, rub through a sieve and mix with 1 kg applesauce and 500 gSahara. Boil the finished mass to 1/3 of the volume and dry in the air.

Option 2: a mixture of 2/3 sea buckthorn juice with pulp and 1/3 apple puree, boil until a thick elastic consistency.

Option 3: Make the applesauce. For mashed potatoes, not only fruits (ripe or unripe, or carrion) are suitable, but also all waste obtained during the preparation of other canned food (skin, core). Boil the waste separately, as they soften faster than whole fruits. It is better to cook with steam or stewing in the oven. Can be wiped or scrolled in a meat grinder. Stir the sea buckthorn juice and puree in a ratio of 60 and 40 percent and cook until the desired thickness. Then pack in jars and sterilize for 5-10 minutes. The ready-made marmalade is dark orange in color, thick, elastic, has a sweet and sour taste and a sea buckthorn aroma.

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