6 recipes for amber sea buckthorn jam

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Jam, jelly, raw preserves, as well as unusual variations with nuts and ginger.

First of all, remove the leaves, stalks and spoiled berries. Then rinse the remaining sea buckthorn well.

1. Simple sea buckthorn jam

The preparation of such a delicacy will take a minimum of time. The berries remain almost intact, but at the same time give the jam an amazing taste and aroma.

Ingredients

• 1 kg of sea buckthorn;
• 1 kg of sugar.

Preparation

Put the sea buckthorn and sugar in a saucepan, alternating between them. Leave it on for 5 hours to let the fruit juice.

Place the saucepan over low heat and cook, stirring occasionally, for a few minutes, until all the sugar is dissolved. It is not necessary to bring the jam to a boil.

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2. Sea buckthorn jam

The jam turns out to be thick and homogeneous, without a single bone.

Ingredients

• 1 kg of sea buckthorn;
• 1–1, 2 kg of sugar.

Preparation

Place the berries in a saucepan and cover with sugar. Put on high heat and, stirring occasionally, bring to a boil. During this time, the sea buckthorn will let out the juice.

Cook for another 10-15 minutes over medium heat. Then grind the berries with a blender until smooth.

Rub the mixture well through a sieve into another saucepan. Put it on medium heat and cook, stirring occasionally, for 20-30 minutes. The jam should boil down by about a third.

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3. Sea buckthorn jelly

Thanks to a special component, the jelly will be even thicker than sea buckthorn jam. And it prepares much faster.

Ingredients

• 1½ kg of sea buckthorn;
• 400-500 g of sugar;
• 25 g of gelling mixture.

Preparation

Pass the sea buckthorn through a juicer. You can use a meat grinder, and then grind the berries through a sieve. In this case, you will need a little more berries. For jelly, you need 1 liter of sea buckthorn juice.

Pour the juice into a saucepan. Mix a small portion of the sugar with the gelling mixture and add to the juice. Stir and bring to a boil over medium heat. Add the remaining sugar and cook, stirring constantly, for another 5 minutes.

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4. Sea buckthorn jam with ginger

Ginger will give the jam a spicy pungent taste and rich aroma.

Ingredients

• 800 g sugar;
• 300 ml of water;
• 1 teaspoon ground ginger
• 600 g sea buckthorn.

Preparation

Pour sugar into a saucepan and add water. Add the ginger and stir well to dissolve the sugar. Place the saucepan over moderate heat. While stirring, bring to a boil and simmer for another 8-10 minutes.

Put the berries in the syrup and mix gently. Boil for 15 minutes and cool completely. Then, while stirring, cook the jam for about an hour over low heat.

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5. Sea buckthorn jam with oranges and walnuts

This jam has a pronounced citrus aroma. And nuts taste like candied fruits.

Ingredients

• 2 sweet oranges;
• 150 g walnuts;
• 500 g sea buckthorn;
• 300-350 g of sugar.

Preparation

Juice the oranges. Chop the nuts into large pieces. You do not need to grind them, otherwise the jam will lose its zest.

Place the sea buckthorn in a saucepan. Add orange juice, nuts and sugar and stir. Bring the jam to a boil over high heat, reduce it and cook for another 25 minutes.

A very simple recipe for jam from apricots and oranges →

6. Raw sea buckthorn jam

The jam is called raw because it is not heat-treated. You need to store it in the refrigerator.

Ingredients

• 1 kg of sea buckthorn;
• 1, 3–1, 5 kg of sugar.

Preparation

Place the sea buckthorn in a bowl or saucepan and add most of the sugar to it. Grind the berries with a blender until smooth. If you want to remove the bones from the resulting puree, grind it through a sieve.

Arrange the jam in the jars, sprinkle with the remaining sugar and close the lids. A layer of sugar is necessary so that the workpiece does not deteriorate.