We prepare for the winter jelly from sea-buckthorn: the recipe is classic and fast

If in the cold season you want to provideall your family with vitamins or have a natural remedy for colds - jelly from sea-buckthorn, cooked or thermally processed - that's exactly what you need.

A delicious dessert, which is easy to prepare,will be a means to maintain immunity in winter and just a great addition to tea. In this article we will consider the technology of its preparation, as well as its variants. You will have to choose the most liked and get down to business.

Jelly from sea-buckthorn: a recipe for classic

For him you will need sugar and sea-buckthorn inequal proportions. Keep in mind that for the preparation of jelly, it is best for you to choose hard berries, but ripe - they contain the maximum amount of pectin, which will give the proper consistency to your workpiece. Raw materials and wash under a weak stream of water, to avoid the risk of damage to tender berries, allow to dry, and then prepare the juice for jelly from sea-buckthorn. The recipe implies cooking it not from whole berries, namely from squeezed. To receive them, you can use a juicer or juice maker. In the first case, your workpiece will be bright and rich in color, but with a draft. And in the second - a pure, transparent-orange color.

Then pour the resulting liquid into a saucepan,bring to a boil and add the granulated sugar. Boil on medium heat, remember to stir, and if foam will form on the surface - remove it. When the jelly becomes dark, sticky, that is, the process will come to an end, scoop a little with a spoon and pour onto a plate - if the droplet spreads, cook more, if not, everything is ready. Immediately pour over the cans, it is in hot form, as having cooled, the mass will become very thick, and it will be difficult to shift it into a container for storage. Rinse with iron lids or cover with plastic, put it in a cool room until winter.

Jelly from sea-buckthorn: recipe for fast cooking

To shorten the cooking time, you can squeeze the juicefrom berries as indicated in the previous method of preparation, and after putting the liquid on the stove. As soon as it starts to boil, add sugar at the rate of 300 g per ½ liter of juice, as well as a packet of pectin. By the way, instead of the usual sand, you can use and gelling sugar, but in this case you do not need to add pectin. The cooking process will be reduced to just 10 minutes. Give the liquid to pour out, and then jelly from sea-buckthorn (the recipe of which is so simple that even the novice mistress can master it) can be poured hot in cans and sent for safekeeping.

And if you want to keep the maximumthe amount of useful substances, just mix the juice and sugar until it is completely dissolved, and then roll into the jars. Such procurement will be a favorite treat for children and adults in the cold winter. Sea buckthorn contains a huge amount of ascorbic acid, phytoncides, other vitamins and trace elements, and low calorie.

By the way, sea buckthorn juice and, accordingly, jelly -a popular remedy for getting rid of a cough, because it has a lot of essential oils. Now you know not only the recipe for jelly from sea-buckthorn, but also the benefit of this preparation. And if you have the opportunity to stock your berries in summer or autumn, be sure to include in your home stock and sea buckthorn preparations.