Bright orange sea buckthorn has a unique sour taste. It is rich in natural oils and vitamins; you can make delicious jelly, jelly, preserves and jams from it. Appetizing sea buckthorn blanks can be stored for the winter or consumed immediately after cooking - their taste will be at their best in any case.
It is necessary
-
- Sea buckthorn kissel:
- 800 g sea buckthorn;
- 1 cup of sugar;
- 2 tablespoons of potato starch;
- water.
- Sea buckthorn jelly:
- 1 kg of sea buckthorn;
- 900 g sugar.
- Sea buckthorn jam:
- 1, 5 cups of sugar;
- 1 glass of water;
- 800 g sea buckthorn.
Instructions
Step 1
You can cook delicious vitamin jelly from fresh or frozen berries. Wash and dry the sea buckthorn by sprinkling it on a clean towel. Put the berries in a colander lined with gauze, and crush them with a crush or spoon, squeezing out the juice. Squeeze the pulp and place in a deep saucepan.
Step 2
Pour water into a saucepan. Boil the pomace over moderate heat. When the liquid turns orange, cool it slightly, strain it and bring to a boil again. Pour the squeezed sea buckthorn juice into the hot liquid and add sugar. Stir until the sugar is completely dissolved. Pour starch into a glass and fill it with cold water, stirring thoroughly. Pour the starch mixture into the jelly, stirring constantly, and remove the pan from heat. Pour the hot drink into glasses and cool to room temperature.
Step 3
Delicious storage can be prepared for long-term storage.
Step 4
Another option for sea buckthorn blanks is jam. Boil sugar and water syrup. Put clean and dry sea buckthorn berries in a saucepan and cover them with hot syrup. Leave the mixture to infuse for three hours and place the pot on a preheated stove top. Boil the berries for 10-15 minutes, remove from heat and leave for another half hour. Put the pan on the heat again, bring to a boil and simmer the mixture for 10 minutes. Pour the finished jam into sterilized jars and cover with glass or plastic lids.
