Sea buckthorn jam: benefits, recommendations for use, recipes

Sea buckthorn is a real natural storehouse of nutrients, vitamins and amino acids.Its berries are used for medicinal purposes and as a disease prevention. Juicy fruits of sea buckthorn can be eaten both raw and cook from them jelly, jams, preserves, sauces, mousses, pies and many other tasty and healthy dishes. We will talk about how to prepare a sea buckthorn jam for the winter and why it is considered a natural antibiotic.

Sea buckthorn jam is a unique natural medicine that helps us fight many diseases, and just keep the body in good shape. The healing properties of sea buckthorn are known since ancient times. Back in the 12th century, Chinese healers used this berry to heal lung diseases and digestive disorders. By the way, not only fruits are useful, but also bark, branches, leaves and sea buckthorn oil.

By the way, many people mistakenly believe that fresh sea buckthorn is much more useful than jam. In fact, this is only partly true. First, the fresh berry is much harder to digest and not every stomach will gladly accept it. Secondly, in sea buckthorn jam, most vitamins and nutrients are not destroyed by heat treatment. This is possible due to the fact that in the berry there is no enzyme that negatively affects the vitamins when heated.

In the "golden" berries, whose caloric content is quite small (82 kcal per 100 g of product), contains many vitamins, minerals and other elements that are useful for the human body, which help strengthen the immune system:

• B vitamins (increase the stability of the nervous system);
• Vitamin C (100 g of its berries are 4 times the daily norm, so sea buckthorn provides the body with a powerful antioxidant effect);
• bioflavonoids (activate enzymes of digestion, as well as increase the elasticity of blood vessels);
• tocopherol (removes oxidants, prevents cell aging and accelerates wound healing);
• beta-carotene (increases the body's resistance, strengthens the cardiovascular system, increases the protection of the skin against sunburn);
• trace elements (iron, sodium, potassium, magnesium, calcium, sulfur).

Contraindications for sea buckthorn too. It is necessary to refrain from its use to people with the following diseases:

• allergy;
• pancreatitis;
• cholecystitis;
• inflammatory processes in the intestine;
• high blood sugar (diabetes);
• gastritis with high acidity;
• tendency to diarrhea;
• idiosyncrasy of the product.

Using products from sea buckthorn is good for the health of adults and children. Eating this product helps in the treatment and prevention of the following conditions of the body and diseases:

• as an anesthetic;
• to strengthen the immune system and colds;
• in the presence of wounds or burns, for rapid healing;
• to normalize the metabolism;
• if there are problems with the intestines and organs of the gastrointestinal tract;
• to strengthen the blood vessels;
• during radiotherapy and chemotherapy;
• helps relieve sore throat;
• helps with insomnia;
• prevention of vitamin deficiency in the spring;
• with injuries and diseases of the oral cavity due to the antibacterial effect of the berry;
• reduces cholesterol levels in the blood;
• cleans the liver;
• normalizes pressure;
• is the prevention of atherosclerosis;
• reduces the likelihood of heart attack or stroke.

Being pregnant, every woman is deficient in vitamins. In addition, our immune system weakens and we become more vulnerable to viruses, infections and other diseases.Everyone knows that being in an “interesting” position, women begin to “lean” on vitamins, eat a lot of fruits and berries to provide themselves and the child with all the necessary nutrients.

However, it is worth being very careful that some products do not cause allergies or harm the fetus. In this sense, sea buckthorn is not an easy berry, someone uses it in unlimited quantities, but it categorically does not suit someone.

Many mothers during breastfeeding avoid products that could theoretically cause allergies in the child. For this reason, sea buckthorn is often excluded from the diet of nursing mothers. In fact, doctors not only do not prohibit the use of this fruit, but even advise, because sea buckthorn juice is able to increase the amount of milk produced. It is enough to mix warm milk with a tablespoon of fresh sea buckthorn juice and the same amount of carrot juice, adding honey to taste. Drink a cocktail can be in the morning and evening for half an hour before GW.

For children, nutritionists and doctors recommend the use of sea buckthorn with extreme caution, on the principle "do no harm." Many young children are prone to allergic reactions, so doctors under 3 years old are not recommended to give this berry to babies. For older children, try first to give a few drops of sea buckthorn juice or a spoonful of jam, looking at what the reaction will be.

Just a teaspoon in the morning and evening will provide the child with all the necessary vitamins. Increase the dose can only be in periods of struggle with viruses and recovery from colds.

Recipes sea buckthorn jam - a great many. Various additional ingredients will only complement the taste and healthy properties of amber delicacy.

We will give a few popular recipes, and you choose, depending on what ingredients are most loved in your family.

To make classic sea buckthorn jam, you will need 900 g of berries and 1200 g of sugar. Fruits are washed, and damaged specimens and trash are removed. We will cook sea buckthorn in a large saucepan or enamel pelvis. First, mix the berry with sugar and leave to run the juice for about 6 hours. Next, over low heat, preheat the mixture, stirring constantly, so that sugar does not burn.

Cooking jam until the sugar syrup thickens and sea buckthorn becomes transparent. The jam is poured into pre-sterilized jars in the oven and stored in a cool place.

The following recipe is suitable for those who have little time, and the workpiece for family members want to do so. For 1 kg of sea buckthorn, you will need 1.2 kg of sugar and 300 ml of water. To the cleaned and washed berries, add water and boil the mass for about 5 minutes.

Pour the sugar into the broth that is strained from the berry and cook over low heat until the sand is completely dissolved. Add the softened sea buckthorn to the finished syrup and cook for 5 minutes. Then we throw off the foam and boil the jam for another 5 minutes, stirring continuously. Chilled jam is poured into sterile jars, rolled up or hermetically closed.

If you want to diversify the taste of sea buckthorn jam, and the harvest of apples on your site was a success - prepare tasty and healthy sea buckthorn jam with apples. Take 1 kg of apples and sea buckthorn and 1.4 kg of sugar.Berries are scalded with boiling water and rubbed through a sieve. Add sugar to the resulting puree and set aside a little brew. During this time, prepare the apples, peeling them from the peel, seeds and cutting into small slices. We boil apples for 20 minutes, chop the blender to a puree state and combine with the rest of the ingredients.

The mixture slowly heats up and boils for just a minute. Make sure that the sugar is well dissolved, but if you feel the crystals, boil a little more, but by all means on low heat and stirring constantly. We transfer the sea buckthorn apple jam into sterilized and dried jars and roll them up.

If the pumpkin grows on your site, you can use its taste qualities in combination with sea buckthorn. Such a jam is obtained saturated and fragrant. At 2900 g of pumpkin and 2300 g of sea buckthorn you will need 1 kg of sugar and 1 orange (for zest). Washed and dried sea buckthorn spread on a towel. Squeeze the sea buckthorn juice (get about a liter). Pumpkin pulp is cut into cubes approximately 1 cm in size.

Put the sea buckthorn juice in a saucepan with a thick bottom, stir in the sugar until it is completely dissolved, add the pumpkin and prepared orange zest. Boil the mixture over low heat, stirring constantly, until the pumpkin becomes transparent. The jam is placed in sterilized jars, covered with metal lids and kept upside down until it cools completely.

An option for real gourmets - sea buckthorn jam with honey and nuts. In addition, it is a real elixir of health, which will saturate your body with useful elements and vitamins. 400 grams of walnuts, 100 grams of honey and 400 grams of sugar are taken for 1 kg of sea buckthorn. Pour water about 1 cm high into the pot, add sea buckthorn and heat the mixture to 80 degrees. Heated berries are rubbed through a metal sieve with a wooden spoon.

Add sugar to the resulting puree and let it brew until the sand is dissolved. During this time, peel and chop walnuts with a knife. Add nuts and honey to the prepared mashed potatoes, heat the mixture and boil for a couple of minutes, stirring so that the grains of sugar are completely dissolved. We pack in sterile jars and put jam in a cool place.

Sea buckthorn jam with ginger is a powerful immunostimulant, so it should be used only by adults. For jam, it is better to use large sea buckthorn to achieve a jelly texture. You will need 300 g of sea buckthorn berries, 400 g of sugar, 150 ml of water and 0.5 tsp. dried and chopped ginger. It is this seasoning will give a spicy note of jam. You can use and chopped fresh ginger root, in this case, you have to add more - 1 tbsp. l

Pour sugar into a deep stewpan and add water. Then pour ginger powder. After boiling, boil the syrup on low heat for about 10 minutes until the sugar is completely dissolved. Do not forget to stir the jam regularly so that the syrup does not burn. Washed sea buckthorn is poured into hot syrup and cook for 15–20 minutes. After the jam has completely cooled, we again put it on the fire and cook another hour. Such technology of preparation will allow to achieve the density of jelly or jam.

If you want to get the maximum benefit from fresh sea buckthorn berries - adopt a five-minute recipe, where you can do without boiling the fruit. In fact - it is sea buckthorn, rubbed with sugar. 1 kg of washed fresh berries mince or a blender, and then mix with 1.25 kg of sugar.

The rubbed mass is covered with a towel and infused for several hours in a cool place. Then the mixture is placed in pre-sterilized jars, 2 cm of sugar is filled from above, and the jars are sealed. Such a vitamin elixir will surely save you from colds in the winter.

And if you are a happy owner of such a multifunctional device as a slow cooker, you can make sea buckthorn jam in it. We give a recipe for those who did not have time to cook a delicacy of fresh berries in time and reasonably stocked up on frozen sea buckthorn.

1050 g of frozen sea buckthorn pour 1300 g of sugar and leave to defrost for several hours. Transfer the berry with sugar to the multicooker, add 160 ml of water and put on the “Quenching” mode for 1 hour. Every 10–15 minutes, do not forget to stir the jam and remove the foam that has formed. After cooling the jam in a slow cooker, place it in sterile jars and seal it.

In their reviews on the Internet, many gardeners share their secrets of cooking sea buckthorn jam and little tricks that will help housewives to make preparations for the winter of a very original taste and according to a personal recipe. Many people note that sea buckthorn jam, to the taste and delicate aroma, is reminiscent of pineapple - this fact will especially please children who are very picky about their food choices.

The most delicious and healthy jam is obtained if it is not boiled, but heated to about 90 degrees Celsius. If you want the berries in the jam to feel “on a tooth”, take hard fruits, and use ripe, sea buckthorn for making jam. The first sea-buckthorn berries ripen by mid-summer. But it is worth waiting for the first frost, so that the fruits were as sweet as possible. That is, the optimal time of picking berries - September-October.

A good example of how to properly prepare sea buckthorn jam, see in the video below.