Sea buckthorn contains dozens of BAS, therefore it is recommended to include in your diet both adults and children, to prepare from it juices, fruit drinks, sauces and even jam. Jam from sea-buckthorn has an unsurpassed aroma and original taste, which is very similar to pineapple.
Biologically active substances of sea-buckthorn berries give it a lot of medicinal properties, among which, first of all, it should be noted anti-inflammatory and immunomodulating. For this reason, jam from sea-buckthorn will become an indispensable assistant in the so-called cold season, because it is much more pleasant, and, most importantly, it is more useful to eat several spoons of delicious and aromatic dainties with tea than to swallow a handful of tablets. In addition, such a procurement is useful to those who suffer from cardiovascular diseases, jumps of blood pressure or faced with inflammatory processes in the oral cavity. Do not give up this jam, as well, to those who monito
With the traditional recipe for jam from sea-buckthorn, even those who have never done conservation before can handle it, before it is simple. For its preparation it will be required:
Berries should be carefully sorted, washed under running water and must be dried on paper or ordinary towels. While the sea buckthorn dries you can make sugar syrup. Sugar is added to the pan and water is added, stirring, the syrup is brought to a boil. Dried berries are poured into a bowl and poured with boiling syrup.
Warning! When preparing the syrup, you need to make sure that all the sugar crystals are dissolved.
After 3 hours the sea buckthorn is taken up with a noise, transferred to a pan and brought to a boil. The berries thus heated are poured with the remaining sugar syrup and boiled over low heat until the jam has acquired the desired consistency. Ready jam is laid on sterilized jars and rolled up with sterile lids.
Save the maximum of valuable substances contained in berries, you can prepare jam from sea buckthorn without cooking. To do this, 1 kg of fruits are picked, washed and dried. While the sea-buckthorn is drying, a syrup is prepared, warming up 1.2 liters of water with one and a half kilos of sugar. Berries are poured into the syrup. After 4 hours, the syrup is drained and brought back to the boil. As soon as it cools down to about 60 ° C, seabuckthorn is put into it and a little heated on a small fire. The cooled jam is packaged in dry sterile jars.
Important: jam is considered ready when the berries are evenly distributed in the liquid, and a drop of syrup keeps the shape if it is applied to a plate.
You can also do without heat treatment at all, but you should take into account that such jam is stored no more than 3-6 months. To make it, you need to squeeze the juice from the sea-buckthorn berries in a meat grinder, juicer or using a blender and add sugar. A kilo of this juice requires 0.8 kg of granulated sugar. The mass is assiduously mixed and packaged in cans. Keep the jam in the refrigerator. After 3 weeks, the preparation is stratified into 3 fractions, but this should not be feared.
Tip: it is better to squeeze the sea-buckthorn juice into a pan at once.
The flesh of the pumpkin, freed from the rind and bones, is cut into pieces. A well washed sponge with orange is peeled with boiling water and peeled off. In the buckthorn juice add the sugar, bring to a boil and achieve the dissolution of all the sugar crystals. In this mass are introduced pieces of pumpkin and zest, mix and keep on minimal heat, until the pumpkin is softened. Ready jam is rolled into sterile jars.
Warning! Jam from apples of sweet varieties should be cooked somewhat longer than from sour ones.
You can also prepare jam from sea-buckthorn in a bread maker or multivark. But in this case it is necessary to follow the recommendations of the manufacturers of such devices, observing the proportions of the products indicated above.
Advice: since the best pasteurized jam is kept, this procedure should be carried out. For 0.5 liter jars enough 15 minutes, for 1 liter - 20 minutes.
Thus, making jam from sea-buckthorn at home is easy, especially since in origin and 100% naturalness of such a billet you can be completely confident. So, why spend money and buy a dubious jam in the store?
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