Sea Buckthorn Jelly Jam
A beautiful, fragrant, vitamin-rich dessert. Sea buckthorn isn't just good for you — it's a really tasty berry, too. Its fruit contains almost the full range of vitamins. Among its many virtues are how simple and versatile it is to put up. And sea buckthorn preserves hold on to their original vitamin content even after long storage.
Cooking method
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Step 1:
Get the sea buckthorn berries ready.
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Step 2:
Rinse the sea buckthorn well and sort through the berries, discarding any spoiled ones.
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Step 3:
Put the berries in an enameled pot, add the sugar, stir, and set over low heat. Once the sea buckthorn releases its juice and comes to a boil, cook for 5 minutes.
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Step 4:
Cover the gelatin with the water and leave it to bloom.
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Step 5:
Blend the sea buckthorn berries, then strain the mixture through 3–4 layers of cheesecloth into a clean bowl — or just press it through with a wooden spoon. Squeeze the pulp out thoroughly.
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Step 6:
Add the melted gelatin (don't let it come to a boil) to the juice and mix well.
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Step 7:
Pour into prepared dry jars, seal, and store somewhere cold.
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Step 8:
You can also make a batch to decorate a cake or sandwich. For that, line a mold with plastic wrap (so it's easier to unmold), pour in the juice, and refrigerate until set.
- It's not quite jam, but not quite jelly either — but it's very tasty. Every year at my country house I get a big harvest of this wonderful, magical, delicious berry, the Altai variety. The berries are large and juicy, so each year I have to find new ways to put them up. This one is best kept in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Sea buckthorn - 52 kcal/100g
- Water - 0 kcal/100g
