In recent years, sea buckthorn has become extremely popular among gardeners and for good reason. Its berries contain a huge amount of biologically active substances: sugars, organic acids, tocopherols, carotenoids, ascorbic acid, and so on. Fresh and processed sea buckthorn fruits are a tasty and valuable prophylactic agent for many diseases.
Sea buckthorn jam
Ingredients:
- sea buckthorn - 500 g;
- pectin - ½ sachet;
- sugar - 500 g.
Rinse and sort the berries. Then add 50 ml of water and simmer, covered, until the sea buckthorn is soft. Then cool and mash. The most convenient and easiest way to do this is with a blender. To remove all bones, rub the mass through a strainer.
Cover the prepared puree with sugar and let stand for about half an hour. After that, put on fire and cook until boiling. Remove the foam, reduce heat and cook for another 20 minutes, stirring constantly.
Add pectin to the mass. Cook for another 5 minutes and remove the sea buckthorn jam from the stove. Place in a clean jar and close with a plastic lid.
Sea buckthorn juice
Ingredients:
- sea buckthorn - 1 kg;
- water - 1 glass.
Place the sea buckthorn berries in an enamel bowl (bowl or saucepan) and crush them with a wooden pestle. Pour the mass with water heated to 60 degrees. Leave it on for a few hours.
After that, squeeze the juice and let the berry mass settle. Remove the sediment and strain the liquid. Heat the juice to 95 degrees, quickly pour into prepared glass containers and immediately roll up hermetically. Wrap up in a blanket. After the juice has cooled, transfer the jars to a cool place.
