I propose to prepare a useful, tasty and beautiful treat for jelly – jelly from sea-buckthorn.
Ingredients
Sea-buckthorn – 1 kg
Sugar – 1.2 kg
Cooking process
Harvesting berries for the winter is a centuries-old tradition. Even when there was still no sugar, the berries were poured with honey to regale not in season.
Seabuckthorn is a remarkably useful berry that you just need to prepare for future use. A full set of vitamins, fatty acids, macro- and microelements have a healing effect on the body. And just the sight of this orange joyful berry raises the mood.
Today we’ll make jelly from sea-buckthorn for the winter. We need only buckthorn and sugar, since there are enough gelling substances in the sea-buckthorn. I make jelly from sea-buckthorn, as my grandmother did, and she always took sugar not by weight, but by volume.
Sea buckthorn will be sorted, we remove twigs, we will wash.
On average heat, heat the berries for 10-15 minutes, stirring. We need the berries to break and give the juice.
Now the berry needs to be wiped through a sieve to get rid of the peel and sunflower seeds. It will take some time. I do not throw out the rest of the mass, but I cook compote or jelly.
The resulting juice is brought to a boil, add sugar, then turn down the fire and cook seabuckthorn juice on low heat for 10-15 minutes, taking off the foam.
In the sterilized jars we pour out sea-buckthorn jelly, tightly close the lids. Cooling down, the jelly gets the right density. Cooled jars of jelly will be placed in the fridge and open them on an autumn or winter evening to enjoy a wonderful taste and aroma!
If you have a little bit of jelly from sea-buckthorn left after bottling, taste it right away, it’s very tasty!
Jelly from sea-buckthorn
I propose to prepare a useful, tasty and beautiful treat for jelly – jelly from sea-buckthorn.
Ingredients
Sea-buckthorn – 1 kg
Sugar – 1.2 kg
Cooking process
Harvesting berries for the winter is a centuries-old tradition. Even when there was still no sugar, the berries were poured with honey to regale not in season.
Seabuckthorn is a remarkably useful berry that you just need to prepare for future use. A full set of vitamins, fatty acids, macro- and microelements have a healing effect on the body. And just the sight of this orange joyful berry raises the mood.
Today we’ll make jelly from sea-buckthorn for the winter. We need only buckthorn and sugar, since there are enough gelling substances in the sea-buckthorn. I make jelly from sea-buckthorn, as my grandmother did, and she always took sugar not by weight, but by volume.
Sea buckthorn will be sorted, we remove twigs, we will wash.
On average heat, heat the berries for 10-15 minutes, stirring. We need the berries to break and give the juice.
Now the berry needs to be wiped through a sieve to get rid of the peel and sunflower seeds. It will take some time. I do not throw out the rest of the mass, but I cook compote or jelly.
The resulting juice is brought to a boil, add sugar, then turn down the fire and cook seabuckthorn juice on low heat for 10-15 minutes, taking off the foam.
In the sterilized jars we pour out sea-buckthorn jelly, tightly close the lids. Cooling down, the jelly gets the right density. Cooled jars of jelly will be placed in the fridge and open them on an autumn or winter evening to enjoy a wonderful taste and aroma!
If you have a little bit of jelly from sea-buckthorn left after bottling, taste it right away, it’s very tasty!