7 recipes sea buckthorn jelly for the winter


Not enough what preparation for the winter can differ at the same time both beauty, and tastes, and aroma, and usefulness, as sea-buckthorn jelly. This berry has long been popular due to its unique properties. From this article you can learn about the various ways of making a priceless delicacy for the winter, which is also a delicious medicine - sea buckthorn jelly.

Some secrets of cooking sea buckthorn jelly at home

In the autumn, when the branches of this plant are literally plastered with golden-orange fruits, the only problem with their gathering is the numerous thorns and spines, which spoil the pleasure of enjoying this beautiful berry.

It can take about two hours to collect even one kilogram of sea-buckthorn fruit - especially if the fruits are not very large. But this does not stop gardeners - it is very tasty and useful seabuckthorn blanks. For the preparation of jelly suitable berries of any color and size, it is only important that they be collected in a mature state, fully accumulating a whole unique spectrum of useful properties. After all, sea buckthorn, according to scientists from different countries, was recognized as one of the most healing crops in the world.

Attention! If you do not grow sea buckthorn on the site, and you buy berries on the market, then do not do it before mid-September. Since untimely ripened fruits can be obtained from shrubs, subject to special chemical treatment.

In terms of the variety of minerals and vitamins, sea buckthorn left behind even recognized leaders in the berry kingdom, such as raspberries, cranberries, black currants and black chokeberries. You do not have to persuade to take tasty medicine neither small nor large representatives of your family. But only 100 g of sea buckthorn per day can get rid of many colds and infectious diseases, increase immunity and help in solving other health problems.

Before making the sea buckthorn jelly according to any recipe, plucked fruits should be thoroughly rinsed in cold water. Small stems on which berries are attached are not necessarily removed, because when wiping, they will still go along with the thicket, and in them, as in all parts of the plant, there are many useful substances.

Most often for the manufacture of jelly from the berries of sea buckthorn, first get one way or another juice. You can use the juicer, but to preserve the healing properties it is better to squeeze manually or mechanically, but without the use of electrical vibration, which destroys many vitamins. In each recipe, it is specifically stipulated whether it is necessary to squeeze juice from sea buckthorn before cooking jelly.

The classic recipe for sea buckthorn jelly with gelatin

For many years, these housewives have been using this recipe for making bright and dense sea buckthorn jelly, which can be enjoyed during the winter season. Gelatin is an animal product derived from the connective tissue of cartilage and bone. Find it is not difficult - it is sold in any store and is able to bring additional benefits to those who wish to strengthen their hair, nails and teeth.

Ingredients and cooking technology

If you have 1 kg of sunny sea buckthorn berries, then according to the recipe you need to pick up 1 kg of sugar and 15 g of gelatin.

At the first stage sea buckthorn puree is prepared. To do this, the berries are poured into a saucepan with a wide neck and placed on a small heat. There is no need to add water, soon the fruits themselves will start up juice. Bring berry mass to a boil and warm for another 5-10 minutes with uniform stirring.

Then you will need to wipe it through a sieve to separate all the excess: seeds, twigs, peel.

The easiest thing to do is:

  1. Take a large plastic colander and place it on top of another container (pan, bucket).
  2. You put several spoonfuls of hot sea buckthorn mass into a colander and then rub it with a wooden mortar, so that the juice with pulp flows into the container, and all the excess remains in the colander.
  3. Repeat this procedure in small portions until you use all the berries.
  4. The process seems to be lengthy and tedious, but in reality it is not - boiled berries are ground quite quickly and easily.

To the mashed potatoes gradually add the required amount of sugar.

At the same time in a small amount of warm water (50 - 100 ml) dissolve the gelatin granules. They must lie for some time in the water to swell.

Attention! Gelatin must be completely dissolved in water and swell. Otherwise, if it falls into the berry puree in the form of grains, the jelly will not be able to frost.

Sea buckthorn puree with sugar, put on the heated and warm until the sugar crystals are completely dissolved. Then remove the heat and enter into the berry mass gelatin. Stir and distribute hot sea-buckthorn jelly with gelatin hot and dry into sterile jars. It does not harden immediately, so you have time to act without haste. It is better to store the workpiece in the refrigerator or at least in a cool place.

Sea buckthorn jelly with zhelfix

In order to create a pleasant texture of sea buckthorn jelly and not to overdo it with excessive boiling, the hostess often use zhelfiks. This preparation is based on pectin - a natural thickener, which is contained in large quantities in some berries and fruits (apples, currants, gooseberries). It also contains in sea buckthorn, mainly in its skin. In addition to pectin, gelatin contains citric and sorbic acid and dextrose.

Ingredients and cooking technology

For 1 kg of sea buckthorn prepare 800 g of sugar and 40 g of gelfix, which will be marked "2: 1".

Prepare pureed sea buckthorn in the manner described in detail in the previous recipe. Zhelfiks mix with 400 g of sugar and combine with sea buckthorn puree. Start heating the berry puree and gradually boil the rest of the sugar according to the recipe after boiling. Boil no more than 5-7 minutes, then pack the jelly in a glass container and roll up.

Important! Do not use sea-buckthorn jelly with zhelfixom for filling pies. Under the influence of high temperatures, it will lose shape and flow out.

Sea-buckthorn jelly with agar-agar

Agar-agar is an analogue of plant-derived gelatin derived from seaweed. The drug itself is very useful because it contains magnesium, iodine, folic acid. It is also valuable for those who are on a diet, as they are able to quickly give a feeling of fullness.

In addition, unlike blanks using gelatin, jelly with agar-agar does not melt if it is at room temperature for a long time.

Ingredients and cooking technology


  • 1 kg of sea buckthorn berries;
  • 800 g of sugar;
  • 500 ml of water;
  • 1 tablespoon agar-agar powder without slides.

In this recipe, you can use sea buckthorn puree, prepared according to the above technology, or you can simply chop the washed and dried berries with a blender with added sugar. In the second variant, the utility of the blank will increase due to seeds and peel, which contains many useful substances, but for some it may be unpleasant to absorb sea buckthorn jelly with bones, despite their healing effects.

Soak the agar-agar in cold water for at least an hour. If you do not, then you have to boil it longer. After that bring the solution with agar-agar to a boil with constant stirring and cook for exactly one minute. The agar-agar mass begins to thicken well, so constant stirring during boiling is necessary.

Remove the hot agar-agar mixture from the heat and add the sea buckthorn mashed potatoes with sugar.

Tip! To evenly mix the ingredients, pour the berry mixture with sugar into the solution with agar-agar, and not vice versa.

After a good stirring, the fruit mixture can be boiled for a few more minutes, or you can immediately pour it into glass jars. Jelly with agar-agar freezes very quickly, so you need to act promptly without relaxing.

This kind of sea buckthorn dessert is stored in jars with screw caps at normal room temperature.

A simple recipe for cooking sea buckthorn jelly in the oven

Still popular recipes for cooking sea buckthorn jelly without the addition of gelling agents. However, usually the time of cooking berries with this method of production increases and there is a significant loss of nutrients and vitamins. To shorten the heat treatment period and simplify the process itself, you can use the oven.

Ingredients and cooking technology

For the manufacture of sea buckthorn jelly according to this recipe you will need to prepare only the berries and sugar in a ratio of 1: 1 by weight.

After washing and drying the sea buckthorn, spread the berries in a single layer on a thin baking sheet and warm for 8-10 minutes at a temperature of about 150 ° C. Carefully pour the resulting juice into a suitable container, and rub the softened berries in a sieve using a method already known to you.

Mix the berry puree with sugar and leave to stand at room temperature for about 8-10 hours until the sugar is completely dissolved.

After that, sea buckthorn jelly can be decomposed into previously sterilized and dried jars, closed with lids and sent to storage in a cool place (cellar or pantry).

Sea buckthorn and grape jelly

Sea buckthorn is excellent with many fruits and berries, but the most popular is the recipe for combining it with grapes.

Ingredients and cooking technology

For the manufacture of jelly better fit fleshy light seedless grapes. Sea buckthorn and grapes need to be cooked in equal proportions - 1 kg of this and another fruit, while the sugar can be taken in half less - about 1 kg.

The cooking process is very simple - from the sea buckthorn prepare puree in a way already well known to you, or just squeeze the juice. Grind the grapes with a blender and strain through a sieve to remove the skin and possible bones.

Add sugar to the fruit mixture and cook for 15 to 30 minutes until the mass begins to thicken.

Tip! To determine the readiness of the dish, put a few drops on a plate. They should not spread, but rather retain their shape.

If ready, lay out the jelly in sterile jars.

Recipe for sea buckthorn jelly without heat treatment

Sea buckthorn jelly prepared according to this recipe can rightly be called "live" because it retains absolutely all the healing properties of these berries.

Ingredients and cooking technology

In order to keep the “live” sea buckthorn billet well, you need to take more sugar than in recipes that use heat treatment. Usually, 150 g of sugar is taken per 100 g of berries.

Sea buckthorn is best grind through a meat grinder and squeezed cake obtained through a sieve or several layers of gauze.

Juice with pulp should be filled with the necessary amount of sugar, mixed thoroughly and left for 6-8 hours warm to dissolve the sugar. After that, the jelly can be stored in a refrigerator or other cool place.

Tip! To increase the usefulness of the dish being prepared, sea buckthorn puree is poured with honey in a 1: 1 ratio.

In this case, the workpiece can be safely stored even at room temperature.

Frozen sea buckthorn jelly

Sea buckthorn is remarkably preserved frozen, and the jelly from it is no less tasty and useful than from fresh. But it makes no sense to cook it for the winter, as frozen sea buckthorn is stored so well. And it is better to cook a delicious dessert for the coming days, but with minimal heat treatment and preservation of all the vitamins.

Ingredients and cooking technology

For the preparation of frozen sea-buckthorn jelly, as a rule, gelatin is used, and you can do without it.

In the first case, the berries (1 kg) should be thawed and mashed them in any way possible, freeing them from seeds and peel. Add 600-800 g of sugar to the puree.

At the same time, dissolve 50 g of gelatin in boiling water (100 ml) and combine it with sea buckthorn puree. No additional heat treatment needed. Spread it in suitable containers and send to freeze in a cold place (in winter you can use the balcony). Frozen sea buckthorn jelly with gelatin will be fully prepared in 3-4 hours.

If you do not want to contact the thickener, you will have to do something different. Put warming 200-300 ml of water and add frozen sea-buckthorn berries (1 kg) there. In the process of boiling, they defrost and give additional juice. Boil for about 10-15 minutes, and then wipe hot through a sieve already familiar to you.

Combine the resulting puree with sugar to taste (usually 500-800 g) and cook for another 5-10 minutes. The finished jelly can be poured into convenient containers. Finally, it hardens only after 8-12 hours. You can store it in any convenient place.


Sea buckthorn solar jelly is fairly easy to prepare, while the delicacy has truly healing properties, delicious taste like pineapple, and is well kept even in a normal room.