Sea buckthorn jam for winter

Very tasty, simple, healthy, with a sunny mood! Sea buckthorn jam for winter will delight you all winter and give you a great mood on the most cloudy days. It is incredibly fragrant, bright, delicious! Suitable for serving with tea, for adding to any sweet pastries, cream, ideal with ice cream.

Snezhana

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 2 % 1 g

Carbohydrates 98 % 50 g

205 kcal

GI: 10 / 0 / 90

Step-by-step cooking

Cooking time: 25 min

Step 1:
How to cook sea buckthorn jam for winter? Prepare the products. Sea buckthorn, if possible, take juicy and ripe, bright orange, sweet and sour. Water is better bottled or filtered.
Step 2:
Sort the freshly picked sea buckthorn, remove the tails, leaves and debris. Rinse the berries, put them in a colander to drain the water.
Step 3:
Start cooking sugar syrup. Heat water in a saucepan made of non-oxidizing material, bring it to a boil. Pour in the sugar, mix immediately and boil the syrup over low heat until the sugar crystals completely dissolve and the syrup thickens slightly.
Step 4:
Dip the cooked sea buckthorn berries into the syrup, mix. Cook the jam for five minutes from the moment the syrup boils. Remove the foam formed on the surface of the berry mixture with a slotted spoon. Then turn off the fire. Sterilize the jars in any way you like. Boil the lids.
Step 5:
Part of the berries will burst when heated, and part will remain intact in the jam, which will make this delicacy more beautiful and original. Arrange the jam in pre-sterilized jars. Roll up the jars with clean lids. Allow the jam to cool at room temperature and store it in the refrigerator or other cool place. Sea buckthorn jam is ready for winter!
Step 6:
In winter, a jar of such fragrant and healthy sea buckthorn jam will perfectly complement a family tea party or can become the basis for sweet pies or other sweet pastries. Enjoy your meal!

Sea buckthorn, as a rule, is harvested in late August- early September, when the berries become bright orange, well ripe, juicy and sweet-sour in taste. The longest in harvesting sea buckthorn in this way for the winter will be the berry picking itself. Sea buckthorn sits tightly on prickly twigs, and in order to carefully collect and not crush these berries, you need to work hard enough.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

So that summer supplies are guaranteed to delight you throughout the cold season, read the basic rules, secrets and life hacks about preparations for the winter.

Sea buckthorn is a very useful and valuable berry, rich in a large number of vitamins and trace elements. Therefore, many housewives try to prepare sea buckthorn for the winter and do it in different ways: jam, jam, jelly, compote, juice and simply freeze. In this case, we can talk about the benefits of even such a product made from sea buckthorn as jam. Because there are no enzymes in sea buckthorn that destroy vitamin C at high temperature, that is, during heat treatment, vitamins in berries are preserved.