This berry is not particularly tasty, so it is eaten mainly as a vitamin supplement. To feed your child with it without any problems, try making sea buckthorn jelly. A minimum of time and effort, and an excellent result at the end. You will need to take a glass of berries, two tablespoons of potato starch and sugar to taste.
First of all, you need to rinse and sort the berries. Anything crumpled or damaged should be put aside without regret. Now rub it through a sieve or grind it in a blender. The berry puree is ready, and put it aside for now. Sea buckthorn jelly can be prepared without sugar, but then it will not be very tasty. Therefore, be guided by your taste.
Now you need to prepare the syrup. To do this, pour 2.5 cups of water into the pan, add sugar to taste and stir. When the mixture boils, add potato starch, then berry puree and remove from heat. Sea buckthorn jelly will become your family's favorite dessert.
Let's prepare the starch
I would like to dwell on this issue in more detail, because many novice housewives end up with gelatinous lumps in this dish. To make fresh sea buckthorn jelly perfect, you need to follow certain rules. First of all, remember that you cannot pour dry starch directly into the syrup. You won't have time to stir it and will end up with a large number of lumps. Pour it into a separate bowl and add a small amount of water, knead thoroughly to obtain a homogeneous mixture.
Now you can proceed to the final chord. Starch is needed to make the sea buckthorn jelly (the recipe with photo clearly demonstrates the consistency) thick. And how much you can regulate yourself. Some people like drinking jelly, others eat it only when the spoon is standing. Pour diluted starch into the hot syrup on the stove in a thin stream. As soon as bubbles appear, you need to remove the pan from the heat. Now you have a gelatinous consistency, and you can introduce the berry components.
Popular recipes
The berry itself is not everyone's favorite delicacy, but some people like its specific taste. But it has a lot of benefits, so sea buckthorn jelly will be very useful for adults, children, and those who decide to watch their weight and lose a couple of extra pounds by summer.
Recipe 1
To prepare a tasty and vitamin-rich jelly, you need to sort out and wash the berries well, then grind them with a rolling pin, pass them through a sieve or grind them in a blender until mushy. Next you need to prepare the syrup: pour water into a saucepan (about half a liter), add sugar to taste and stir until completely dissolved. After boiling, add potato starch and stir everything thoroughly. At the last stage, berry puree is poured into the resulting mixture. Ready jelly can be consumed both hot and chilled.
What to do in winter
Of course, in the middle of winter it is impossible to get fresh berries, but this is not necessary. Frozen sea buckthorn jelly is no worse, and most importantly, it can always be in the freezer. Of course, cooking has its own nuances. The berries must first be removed from the freezer and left for several hours. Now rinse it in a colander and let the water drain. The berries need to be rubbed through a sieve or cheesecloth, and the juice should be collected in a separate bowl. We put it in the refrigerator. The mass that remains in the sieve is poured with boiling water and brought to a boil. Strain again through a sieve or cheesecloth. The broth can be returned to the pan and seasoned with starch. After it has cooled a little (to do this, just leave the pan for 10-15 minutes on a stand removed from the heat), pour in the juice that remained in the refrigerator. Mix quickly with a whisk. The recipe for sea buckthorn jelly is very simple, but each housewife prepares it in her own way.
Popular recipes
The berry itself is not everyone's favorite delicacy, but some people like its specific taste. But it has a lot of benefits, so sea buckthorn jelly will be very useful for adults, children, and those who decide to watch their weight and lose a couple of extra pounds by summer.
Recipe 1
To prepare a tasty and vitamin-rich jelly, you need to sort out and wash the berries well, then grind them with a rolling pin, pass them through a sieve or grind them in a blender until mushy. Next you need to prepare the syrup: pour water into a saucepan (about half a liter), add sugar to taste and stir until completely dissolved. After boiling, add potato starch and stir everything thoroughly. At the last stage, berry puree is poured into the resulting mixture. Ready jelly can be consumed both hot and chilled.
Any jelly will be unpleasant to drink if there are lumps in it. And not all housewives, especially beginners, manage to avoid this problem. In order to cook the jelly without lumps, you need to follow simple rules:
- You cannot add dry starch to the syrup: it will not have time to dissolve evenly, and lumps will definitely form;
- Do not pour starch into hot water;
- The starch should be poured into a separate bowl, filled with water and stirred until the lumps are completely dissolved manually or using a mixer.
So, the preparation process is as follows: diluted starch in the required amount is poured into the diluted syrup in a thin stream, then berry puree is added. If these conditions are met, you will be able to make the perfect jelly.
Everyone adjusts the thickness of the jelly to their own taste. Some people like liquid jelly, while others, on the contrary, like it very thick, which can be eaten with a spoon.
Recipe 2
Autumn is a wonderful time when you can eat fresh berries rich in vitamins. But in winter, the body needs vitamins doubly. In this case, you can prepare jelly from frozen sea buckthorn:
- the berries are first defrosted naturally, left in a container for several hours, then washed;
- the berries are rubbed through a sieve, the juice is placed in a separate container;
- the cake is poured with water and boiled, then filtered;
- Add starch to the resulting broth and mix thoroughly;
- pour sea buckthorn juice into the resulting composition.
Recipe 3
Kissel is prepared not only with potato starch, but also with corn starch. In the first case, the jelly turns out transparent, and in the second, it gives off a mother-of-pearl appearance. The cooking process is as follows:
- four tablespoons of corn starch are diluted in ½ glass of cool milk;
- the berry is rubbed, as in the previous versions;
- starch and milk are poured into sweet syrup;
- Lastly, add berry puree.
This jelly has a more delicate taste and will most likely appeal to children.
Recipe 4
There are two more recipes with the addition of milk and oatmeal, which will be useful to everyone without exception, and can also serve as a good nutritious breakfast and energize those who are on a diet. To do this you need:
- boil milk with sugar;
- add pre-diluted starch in a thin stream;
- cook for three to four minutes, stirring;
- Add sea buckthorn jam to hot milk jelly, previously poured into glasses.
Recipe 5
Making jelly with oatmeal will take time, so you need to prepare the ingredients in advance. The cooking process consists of the following steps:
- Pour oatmeal into a container, add cold water and leave for a day;
- you need to add prepared berry puree to the brewed oatmeal (for a more intense taste, you can add fresh orange juice);
- all ingredients are whipped in a blender;
- the resulting composition is filtered through a sieve and brought to low heat until cooked for five minutes.
Liquid jelly
The proportion of products described above allows you to get a fairly thick drink that needs to be eaten with a spoon. And if you like drinking jelly, you will have to change them a little. Most often, children are prepared according to this recipe. On the eve of the autumn cold it will be very useful. You will need two glasses of sea buckthorn berries, a glass of sugar (this amount can be either reduced or increased). In addition, take 3 tablespoons of potato starch and two liters of water.
Then the whole procedure repeats the one already described above. The only difference is in the ratio of starch and water. It depends on what kind of jelly you want to get. Liquid can be poured into a glass, and thick is usually laid out on plates and eaten with spoons.
Kissel made from starch and jam
This is a great option for the winter when there are no fresh berries.
Ingredients:
- water – 1100 ml;
- sugar – 2 tbsp. spoons;
- starch - 1 tbsp. spoon;
- cherry jam – 4 tbsp. spoons;
- apple – 3 pcs.
Preparation:
- To boil water. Cut the previously peeled apples into pieces. Place in liquid. Boil for 3 minutes. Add jam. Cook for 5 minutes.
- Sweeten and add starch. Stirring constantly, cook for 8 minutes.
The thickness of the drink can be adjusted by adding starch. If you like thick jelly, add more, if liquid, add less.
Transparent jelly
It would seem that all options have already been exhausted. But no, every housewife has a little secret on how to cook sea buckthorn jelly. In particular, it can be prepared not only with potato starch, but also with corn starch. The difference between them is that the first one is transparent, and the second one is pearlescent.
To prepare this recipe you will need two cups of sea buckthorn berries and one and a half cups of sugar. Take a small saucepan, add two liters of water to it and put on fire. Separately, dilute four tablespoons of starch with seven tablespoons of milk. The rest of the procedure is completely identical. Please note that starch can only be diluted with cold liquids, this also applies to milk.
Benefits of berries
Sea buckthorn is a storehouse of vitamins: it improves the functioning of the gastrointestinal tract, cleanses the body of waste and toxins, helps in the fight against colds, improves immunity, and is successfully used in cosmetology.
In addition to vitamin C, the berry is rich in B vitamins, which contribute to normal brain function, is an antioxidant, helps maintain skin in good condition, lowers blood cholesterol, and relieves inflammatory processes. Plus, sea buckthorn is simply an anti-stress remedy that gives the body a large supply of energy and improves mood.
You will learn the nuances of preparing sea buckthorn jelly from the following video.
Sea buckthorn is the last gift of autumn. When the entire harvest has long been harvested and processed, the time has come for this wonderful berry - one of the richest in vitamins and microelements. You can make many healthy drinks and desserts from it, and it will be useful for everyone to know how to properly prepare sea buckthorn jelly.
Milk jelly
In the previous recipe, we already touched on the topic of adding milk to this dish. It gives a special tenderness, and if you like the taste, be sure to try the following recipe. It will be especially useful for children and people suffering from high acidity of gastric juice. To prepare, you will need a glass of sea buckthorn jam, one and a half glasses of sugar, five tablespoons of corn starch and one and a half liters of milk.
First you need to prepare the syrup. To do this, boil milk with sugar and add diluted starch to it in a thin stream. Be sure to stir vigorously for 3-4 minutes. Now the most important thing. Take tall glasses and lay out layers of hot milk jelly and cold sea buckthorn jam. Cool in the refrigerator and you can try.
Option 1: Classic recipe for sea buckthorn jelly
You most likely already know about the benefits of sea buckthorn. Therefore, today we will not talk about this, but about how to prepare an incredible drink, traditional for Slavic cuisine. Namely, tart jelly with light sweet and sour nuances.
Ingredients:
- 205 grams of fresh sea buckthorn;
- two liters of water;
- four tablespoons of sugar;
- four tablespoons of starch;
- half a glass of cold boiled water.
Step-by-step recipe for sea buckthorn jelly
Sort the sea buckthorn, removing small leaves and thin twigs. Place in a colander. Wash in purified water.
Place the prepared berries into a wide saucepan. There is no need to dry them. Pour in a couple of liters of filtered water.
Bring the contents of the pan to a boil over high heat. Boil for another five minutes.
Turn off the stove, pour boiling water with berries through a sieve into another pan. Squeeze out the sea buckthorn. Discard the remaining cake.
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Return the beautiful yellow liquid to low heat. Add a few tablespoons of sugar.
While the crystals dissolve when heated, mix potato starch in half a glass of cold water. Mix the dressing until the consistency is completely homogeneous.
Pour the starch mixture into the pan in a thin stream. Not actively, but constantly stirring the sea buckthorn jelly, wait until it begins to bubble.
Turn off the burner and pour (immediately) into glasses. Serve warm with crackers or biscuits.
Sea buckthorn has a somewhat tart taste. If you want to soften it a little, add a little citric acid or juice at the very end. Also adjust the amount of sugar depending on your preference. But you shouldn’t store the jelly; make only as much as is necessary for serving.
Dessert jelly
Children are especially happy with this dish. To prepare it, you will need to take fresh or frozen berries; sea buckthorn jam is also perfect. Milk-based jelly is very tasty. But if you want to reduce calories, then take water. Per liter of milk you will need 20 g of gelatin, 250 g of jam or chopped berries and sugar to taste. Preparation begins by pouring milk into the gelatin and leaving it to swell. After this, it is poured into the remaining milk and brought to a boil. Pour into the mold and let cool slightly. When the jelly begins to thicken, place the berries in it and put it in the refrigerator until completely thickened.
Sea buckthorn jelly: recipe with photos
It's late autumn, and the berry season has already passed. All the preparations have been made, and in the cellar there are jars of vegetables and fruits, jams and pickles in neat rows. But late autumn gives us another gift. This is sea buckthorn, which contains a whole bunch of vitamins, macro- and microelements, which are so necessary for our body to prevent colds.
Option 4: Sea buckthorn jelly with apple juice
Light apple juice will undoubtedly enhance the drink presented today. In addition, this ingredient will replace citric acid, which will appeal to those who do not like adding it as a flavor regulator.
Ingredients:
- a glass of fresh sea buckthorn;
- liter of purified water;
- liter of natural apple juice;
- four tablespoons of white sugar;
- four tablespoons of starch.
Step by step recipe
Sort the fresh berries, remove any debris and wash in a colander. Pour into a saucepan and pour in three and a half full glasses of water.
Turn on the stove and bring the liquid with the berries to a boil. After this, cook for another five minutes.
Strain the soft sea buckthorn in a sieve and squeeze out the cake (discard it). Return the berry mixture to low heat.
Add sugar and a liter of apple juice. Mix.
Now dissolve the planned amount of potato starch in a glass of cold water.
Pour the dressing into the pan without any lumps. Mix without stopping. Wait until it boils and remove from the stove.
Serve sea buckthorn jelly warm. There is no point in using citric acid in this recipe, since we included natural apple juice in the recipe, which will “play” the same role. By the way, if you buy it and don’t squeeze it yourself, pay attention to the presence of sugar. You may need to reduce its volume in the recipe so that the jelly does not turn out cloying.
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