The healing properties of the small yellow berry have been known for a long time - it is literally filled with vitamins, which is especially valuable in winter. It’s easy to preserve for the winter, and today we’ll look at several recipes.

Collection and selection of fruits

Did you know? The medicinal properties of sea buckthorn are mentioned in the writings of Ancient Tibet and China. According to some reports, 200,000 hectares of yellow berry bushes were planted in China for conservation from the 50s to 85XX century. And for better results, Chinese athletes at the 1988 Olympics were given sea buckthorn drinks before the competition.

Sea buckthorn, pureed with sugar

Sea buckthorn with sugar is a classic recipe for preparing it for the winter. Both ingredients are taken in equal quantities: for 2 kg of fruit - the same amount of sugar. The berries are pre-washed and dried, then both components are ground with a meat grinder or blender into a homogeneous mixture. The finished mass is placed in sterile jars and covered with parchment.

Jam with honey, sugar - recipes for the winter

Recipe No. 1

For this recipe sea ​​buckthorn jam for the winter you will need:

• – 200 g;
• honey – 1.5 kg;
• berries – 1 kg.

Prepare the berries: wash and dry; Grind the nuts into flour in a blender. Bring honey to a boil, stirring regularly, add nuts, simmer for about five minutes. Reduce heat and, adding sea buckthorn fruits, simmer for another 15 minutes. Place the hot mixture into jars.

Recipe No. 2

Using a blender, blend a liter of honey and a kilogram of sea buckthorn until smooth. Place the finished mixture into sterile jars. This jam without cooking allows you to retain the full benefits not only of berries, but also of honey.

Recipe No. 3

You will need:

• 1 kg of berries;
• 1.3 kg sugar;
• 250 ml water.

Important! Sterilization of jars, as well as lids,carried out before laying the jam. The jam is placed in jars hot and left to cool, turned upside down.

Preparing drinks

Drinks made from yellow fruits perfectly quench thirst due to the characteristic sourness in taste.

Preparing juice

To prepare natural juice without sweeteners, the fruits are squeezed in a juicer. The resulting juice is heated and pasteurized in clean jars for 20 minutes, then rolled up with lids.

Sweet juice is prepared as follows: syrup is prepared from squeezed berries for 2.5 liters of juice (half a kilogram of sugar per liter of water). Mix the juice and syrup, pour into jars, pasteurize and seal.

Compote recipes

Sea buckthorn compote for the winter is often combined with other fruits or berries, for example, apples.

Recipe No. 1

Sea buckthorn and apples are taken in a ratio of 1 to 2, water and sugar - 1 to 1. To balance the sour taste of sea buckthorn, it is better to choose sweet varieties of apples. First you need to wash and prepare the fruits, cut the apples into slices. Place food in the bottom of the jars. Prepare syrup and pour into containers, pasteurize for 20 minutes.

Recipe No. 2

For a kilogram of sea buckthorn take four glasses of sugar and two liters of water. The washed fruits are poured into sterile jars a third of the way up and filled with boiled syrup. Pasteurize, roll up the lids.

Jelly, pastille, puree and other sweet recipes

To make jelly, squeeze the juice from the berries. Take 4 cups of sugar per liter of juice. Cook the ingredients in an enamel or glass bowl over low heat, stirring and skimming off the foam. During the process, the mass is boiled down to a third of its original volume. Pour into jars hot and roll up.

Sea buckthorn jam without cooking

The proportions of the ingredients are one to one. Clean berries are passed through a juicer press twice, and the resulting juice is filled with sugar in a deep bowl. The mixture is left for 12 hours, stirred from time to time. When the mixture reaches the consistency of jelly, it is placed in sterile jars and stored in the refrigerator. This jam can be used as a topping for desserts.

Sea buckthorn is known to some only by hearsay, but this berry is incredibly useful. And if you know what to cook from it, you can enjoy not only the benefits of the dishes, but also their taste.

What kind of berry is this?

Sea buckthorn is a genus of plants from the sucker family. Sea buckthorn looks like a shrub or small tree with long green leaves. The bush is covered with bright orange berries (for this the plant got its name).

The berries are small in size (no more than 0.5-1 centimeters) and have a bright orange hue. Sea buckthorn tastes sweet and sour, but its aroma is very unusual, as it is somewhat reminiscent of pineapple. This berry is very, very healthy, so be sure to find out what you can cook from it.

How to choose?

To make your dishes tasty, choose sea buckthorn responsibly. Please pay attention to the following points:

• Remember that the fruits ripen towards the end of August, so if you are offered them at the market in the summer, then there is a high probability that the plant has been fertilized with chemicals to speed up growth.
• The fruits should be bright orange. There should be no stains or damage on their surface.
• The berries should be dense. Soft and overripe fruits contain much less nutrients.
• Most often, whole branches strewn with sea buckthorn are sold. This should not scare you away, because picking one berry at a time is not easy, and cutting branches is beneficial for the bush.

What to cook?

What delicious things can you make from sea buckthorn? There are many different recipes, we offer you a few.

Recipe one

Prepare a tasty and healthy drink to strengthen the immune system - sea buckthorn fruit drink. You will need:

• 500 ml boiled water;
• 2-3 tablespoons of honey;
• 2 cups of fresh sea buckthorn berries.

Cooking method:

1. Preparing fruit juice according to this recipe is very simple, since you don’t need to cook anything. As a result, you will get a tasty, fresh and healthy drink. First, rinse the sea buckthorn berries well.
2. Place them in a blender and grind.
3. Squeeze the resulting berry puree thoroughly through cheesecloth.
4. Add water and honey to the berry juice, mix everything thoroughly so that the honey dissolves.
5. This drink should be consumed immediately after preparation; it is not recommended to store it.

Recipe two

Sea buckthorn jam turns out very tasty. To prepare it you will need:

• 1 kg of sea buckthorn;
• 1.5 kg sugar;
• 1 liter of water.

Cooking method:

1. Wash the sea buckthorn berries well and dry.
2. Pour water into the pan, add sugar. Place the pan on the fire and bring the mixture to a boil. The sugar should completely dissolve.
3. Add the berries (whole) to the syrup and cook the jam for about 20 minutes, then remove the pan from the heat, cover and leave for 3-4 hours.
4. Bring the jam to a boil again, and after 5 minutes remove from heat and place in jars.

Recipe three

Prepare liquid jam from sea buckthorn berries, similar to syrup. Ingredients:

• 1 kg of sea buckthorn;
• 1-1.2 kg of sugar.

Cooking method:

1. Wash the sea buckthorn berries well and grind them using a blender or pass through a meat grinder.
2. Squeeze out the resulting berry puree using a colander or gauze.
3. Pour the juice into a saucepan, add sugar.
4. Bring the juice to a boil, completely dissolve the sugar in it. Simmer the jam over low heat for a minute, then remove the pan from the stove.
5. Pour the jam into jars and close them.

Recipe four

From sea buckthorn you can make a delicious sauce with garlic, which is ideal for meat. Ingredients:

• 20 grams of sea buckthorn;
• 2-3 cloves of garlic;
• 1 tablespoon honey;
• 3 teaspoons potato starch (can be replaced with flour);
• salt and black pepper to taste.

Cooking method:

1. First wash and dry the berries well, then grind them using a meat grinder or blender and squeeze through a sieve or cheesecloth.
2. Peel and chop the garlic in a blender or using a garlic press.
3. Add garlic puree, starch, pepper and salt to sea buckthorn juice.
4. Place the container on the fire, bring the sauce to a boil, cook it for 3-5 minutes and remove from the heat.
5. When the mixture has cooled a little, add honey and mix everything well.
6. The spicy sauce is ready! It can be served both hot and cold.

Recipe five

For dessert you can make sea buckthorn jelly. To do this you will need:

• 1.5 cups of fresh sea buckthorn berries;
• 1.5 tablespoons of gelatin;
• 5 glasses of water;
• 1 cup of sugar.

Cooking method:

1. First, pour cold water over the gelatin to swell it. You will need a little water, about a quarter or a third of a glass.
2. While the gelatin is swelling, take care of the sea buckthorn. Wash it, dry it well, grind it in any convenient way (in a blender or using a meat grinder), and then squeeze it through a sieve or cheesecloth.
3. Pour the juice into the pan along with water, add sugar. Bring the mixture to a boil, then add the bloomed gelatin. Keep the container on the fire until the gelatin is completely dissolved, then remove from the stove.
4. Pour the liquid into containers and place in the refrigerator (first you need to cool the composition a little).

Recipe six

Prepare thick sea buckthorn jam. Ingredients:

• 1 kg of sea buckthorn;
• 1 kg sugar;
• 1 liter of water;
• 2-3 tablespoons of lemon juice.

Cooking method:

1. Wash and dry the sea buckthorn berries so that they are completely dry.
2. Grind the fruits in a meat grinder or blender.
3. Squeeze the resulting berry puree through cheesecloth, a colander or a sieve.
4. Pour the juice into a saucepan, add sugar.
5. Place the pan on the fire, bring the mixture to a boil and cook for about another half hour until thickened.
6. Finally add lemon juice and turn off the heat.
7. Let the jam brew and put it into jars.

Recipe seven

Homemade food preparation and canning

Chapter:
Procurement of fruits, berries and vegetables
24th page

PREPARATIONS IN AUTUMN
Part 5

PAGE CONTENTS:
11. SEA BUCKTHORN

11. SEA BUCKTHORN

Sea buckthorn is a multivitamin plant. Unlike a number of other fruit and berry crops, sea buckthorn fruits contain almost all the essential fat- and water-soluble vitamins. They accumulate in significant quantities vitamin C, carotene, vitamins K, unsaturated fatty acids, tocopherols (vitamin E), nitrogenous bases, phospholipids, etc. Vitamin B increases the body’s resistance and is an immunity factor.

Sea buckthorn is a valuable source of carotenoids and its most active form - carotene. Orange and orange-red fruits are richer in carotenoids. Flavonoids are also found in sea buckthorn fruits. They affect the permeability and elasticity of the walls of blood vessels, have a preventive effect and a therapeutic effect in atherosclerosis.

Sea buckthorn fruits have a pleasant taste and a delicate pineapple smell. They have long been used to make a variety of food products at home.

SEA BUCKTHORN JAM (UNPASTEURIZED)
Sort the fruits, remove the stems, wash in cold water and dry.
Pour hot syrup over the fruits and leave for 3-4 hours, then separate from the syrup.
Bring the syrup to a temperature of 106-107°C, then cool slightly, put fruits in it and cook over low heat until tender (avoiding rapid boiling).
Signs that the jam is ready: the fruits are evenly distributed in the syrup and do not float, the syrup is transparent; a drop of it applied to a cold saucer does not spread.
Pack the jam into dry jars only after it has cooled completely.

SEA BUCKTHORN JAM (PASTEURIZED)
Pasteurized sea buckthorn jam is more stable during storage; it does not exhibit sugaring, molding, or fermentation.
Cook the pasteurized jam at a temperature of 105°C, package it in hot sterilized glass jars and pasteurize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.

For 1 kg of prepared fruits - 1.5 kg of sugar, 1.2 liters of water.

SEA BUCKTHORN COMPOTE
Sort freshly picked fruits (preferably slightly unripe), cut off the stalks, wash thoroughly in water and dry.
Then pour them into hot sterilized jars, pour hot sugar syrup and pasteurize in boiling water: half-liter jars - 10-12 minutes, liter jars - 15-17 minutes (counting from the moment of boiling).
For 1 kg of berries - 1.22 liters of water, 1 kg of sugar.

SEA BUCKTHORN JAM
Add sugar to the sorted and washed fruits, heat over low heat until it dissolves, then increase the heat and, stirring the mixture, cook the jam until tender.
If you are preparing unpasteurized jam, stop cooking when the boiling point reaches 106.5-107°C, but if the jam is pasteurized, heating can be stopped at a temperature of 104.0-105°C.
Pasteurized jam is packaged in hot sterilized glass jars and pasteurized in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.
After pasteurization, seal the jars immediately.
Pack the unpasteurized jam hot into sterilized hot dry jars, which are sealed when a crust forms on the surface of the jam.
For 1 kg of prepared sea buckthorn fruits - 1-1.2 kg of sugar, 1.2 liters of water.

SEA BUCKTHORN JELLY
Heat sea buckthorn juice in an enamel saucepan to 70°C, add sugar, stir until it is completely dissolved, bring to a boil and simmer until tender, gradually reducing the heat.
To determine readiness, transfer a drop of jelly to a cold saucer. If the jelly is ready, a drop of it does not spread and hardens quickly.
Cooking should be carried out for 30-35 minutes, that is, until approximately 2/3 of the original amount of juice remains in the pan.
The resulting foam should be skimmed off.
Pour the hot jelly into hot, dry, sterilized jars and roll up immediately.
After cooling, transfer the jelly jars to a cool place.
To increase storage stability, the jelly can be pasteurized for 15 minutes at 85°C (half-liter jars).
For 1 liter of sea buckthorn juice - 0.6-0.8 kg of sugar.

SEA BUCKTHORN PUREE WITH SUGAR
Sort the fruits, wash them in cold water, pour them onto a sieve in a thin layer and let them dry, then rub them through a stainless steel sieve.
Add sugar to the puree, mix thoroughly, heat to 70°C and immediately pack into hot, dry, sterilized jars.
Then cover the jars with canning lids and pasteurize in boiling water: half-liter - 20 minutes, liter - 25-30 minutes and seal immediately.
Seal jars with glass lids and rubber gaskets until pasteurization.
For 1 kg of puree - 0.8-1 kg of sugar.

SEA BUCKTHORN PUSHED WITH SUGAR
Collect the berries when ripe, sort them, rinse thoroughly in running water, and place on a sieve or clean cloth.
As soon as they dry, pour into an enamel pan, add sugar and, stirring, grind with a wooden pestle.
Transfer the resulting mass into clean jars and cover with thick paper (you can also cover the paper with plastic lids).
Store jars in a cool, dark place. With the onset of cold weather, you can put them on the balcony or in the barn.
Mashed potatoes do not freeze in the cold due to the high concentration of sugar.
For 1 kg of berries - 1-1.5 kg of sugar.

SEA BUCKTHORN PUSHED WITH APPLES
Sort out the sea buckthorn fruits, wash them in cold water, pour them onto a sieve in a thin layer and let them dry, then rub them through a stainless steel sieve. Add sugar to this mixture.
Wash apples of sweet and sour varieties, place them in a pan (preferably enameled), add water and, heating to a boil, boil for 8-15 minutes (depending on the variety, acidity of the fruit, degree of ripeness and size).
Sweet apples need to be cooked longer, sour ones - less.
Rub hot boiled fruits through a stainless steel sieve or colander.
Add grated apples and sugar to the sea buckthorn berry puree. Mix the mass thoroughly, heat it to a temperature of 70°C and immediately pack it into hot, dry, sterilized jars.
After this, close the jars with canning lids and pasteurize in boiling water: half-liter - 20 minutes, liter - 25-30 minutes and immediately seal.
For 1 kg of sea buckthorn fruit - 1 glass of water; for 1 kg of sea buckthorn puree - 0.25-0.4 kg of pureed apples, 0.6-0.7 kg of granulated sugar.

SEA BUCKTHORN RUBBED WITH HAWTHROOK
Sort out the sea buckthorn berries, wash them in cold water, pour them onto a sieve in a thin layer and let them dry, then rub them through a sieve.
Blanch the hawthorn fruits for 1-2 minutes, and then rub them through a meat grinder or through a stainless steel sieve. Add grated hawthorn and sugar to the grated sea buckthorn.
Mix this mass thoroughly, heat it to a temperature of 70°C and package it in hot, dry, sterilized jars.
Then cover the jars with canning lids and pasteurize in boiling water: half-liter - 20 minutes, liter - 25-30 minutes, then seal.
For 1 kg of pureed sea buckthorn - 600 g of pureed hawthorn, 500 g of sugar.

SEA BUCKTHORN JUICE WITH SUGAR
To improve the taste of sea buckthorn juice, add 45% sugar syrup to it, mix, heat to a temperature of 75-80°C, strain through cheesecloth and pasteurize in the manner indicated in the previous recipe.

SEA BUCKTHORN JUICE WITH PULP
Sea buckthorn juice obtained using a press contains little carotene and vitamin E, since these substances are contained in plastids and mostly remain in the pulp. Juice with pulp is characterized by significantly greater value, taste and aroma.
To obtain juice with pulp, wash fresh fruits, dip them in boiling water for 2-3 minutes and rub through a stainless steel sieve. Add hot, freshly prepared syrup to the pureed mass, mix thoroughly, heat to a temperature of 60-65°C, stirring all the time with a stainless steel spoon, pour into hot sterilized 0.5 liter jars and pasteurize for 25 minutes at 90°C.
Juice with pulp prepared at home may separate during storage (this is due to insufficient grinding of the fruit pulp), but this does not reduce the nutritional value of the product or affect its taste and aroma.
Before drinking this juice you just need to shake or stir in a jar.
For 5.5 kg of pureed sea buckthorn berries - 1.5 kg of sugar, 2 liters of water.

SEA BUCKTHORN OIL

Sea buckthorn oil is not a food product, but it is rich in carotenoids, vitamin E, sitosterol, triterpenoids, phospholipids and is therefore a valuable source of vitamins in winter.
Grind the sea buckthorn fruits, grind them and then squeeze out the juice, on the surface of which, when settled, an orange-red (sometimes orange-yellow) oil floats, which must be collected in a separate vessel.
Rinse the pulp with water and dry at a temperature not exceeding 60°C (you can use a central heating radiator), then pass it through a meat grinder or large coffee mill and pour in refined sunflower oil, heated to a temperature of 60°C, stir well (with a wooden spatula or spoon stainless steel) and leave to infuse, stirring occasionally.
The next day, pour the oil into another vessel with a new portion of dry pulp and continue infusing. Repeat this operation 3-4 times. Sea buckthorn oil is replaced by other vegetable oil.
Strain the sea buckthorn oil through cheesecloth or nylon mesh and pour into a dark glass bottle, which must be tightly sealed and stored in the refrigerator.

Useful properties of sea buckthorn

Sunny berry.

Sea buckthorn berries are deservedly called “golden vitamins” by people and have long been used as a valuable medicine. By eating sea buckthorn, people help their body maintain not only health, youth and beauty, but also fight various diseases. Sea buckthorn berries can be consumed raw, dried, canned and frozen.

Some even believe that sea buckthorn is the most beneficial berry of all. Indeed, in terms of vitamin C content, sea buckthorn can be equated to black currant; lemon has nine times less, gooseberries have twelve times less, and it is absorbed much better. When sea buckthorn berries are processed, vitamin C is well preserved.

You can brew sea buckthorn fruits in a teapot or thermos and drink it like tea. This tea is good for the prevention and treatment of diseases of the gastrointestinal tract, and also helps with anemia. Fresh sea buckthorn juice has the same effect. This is an excellent source of vitamins, it strengthens the gums, removes bad breath, and eliminates any inflammation. Damaged skin, wounds and burns need to be lubricated several times a day.

To prepare sea buckthorn juice, you need to take 3 kilograms of berries, half a liter of boiling water, heat it to soften the berries, and separate the juice, but do not bring it to a boil. Squeeze out the juice, filter and roll into sterilized jars, cover warm and leave until cool.

Sea buckthorn berries are also rich in carotene, which our body needs to fight colds. In addition to this vitamin, sea buckthorn berries are rich in vitamins F, B1, B2, B6, E, K, P. The berries contain vitamins, sugar, pigments, flavonoids, tannins, tocopherols, folic acid, a whole range of fatty acids, trace elements, sigmasterols, sterols, beta sterols - in total there are about a hundred useful and necessary substances for humans.

Sea buckthorn bark contains serotonin. This is a very valuable substance that normalizes blood pressure. It is necessary for both hypertensive and hypotensive patients. Serotonin also has the beneficial properties of reducing bleeding, regulating the activity of the gastrointestinal tract, and having a positive effect on the central nervous system.

You can brew healthy tea with sea buckthorn branches. To do this, you need to prepare sea buckthorn leaves and branches for the winter. Vitamin tea perfectly relieves inflammation on the gums, heals herpes on the lips, nourishes and moisturizes the skin of the lips. Sea buckthorn oil has exactly the same healing effect. You can apply sea buckthorn leaves or flowers, softened in your hands, to herpes rashes.

A decoction of sea buckthorn seeds is used as a laxative.

Sea buckthorn juice and its oil are part of natural cosmetics. The industry produces many cosmetics based on sea buckthorn. You can use them to make nourishing and moisturizing masks at home. It is recommended to make the so-called “beauty recipe” - a cocktail of 100 grams of sea buckthorn juice mixed with 100 grams of milk and one tablespoon of honey. Drink half an hour before meals.

Sea buckthorn berries are good for women during menopause, when hormonal changes occur and the activity of female hormones is no longer so great. It will help get rid of depression and increase vitality. To do this, a few days before the start of menstruation, you need to start taking 20-30 drops of motherwort tincture at night and eat sea buckthorn, ground with sugar or honey, or drink juice from it. Your body will be saturated with the necessary minerals and vitamins and will function normally, without interruptions.

Sea buckthorn oil has excellent bactericidal, wound-healing, and antimicrobial properties. It is also an anti-carcinogenic and immune-supporting agent. When used, regeneration processes are stimulated in tissues, as well as in the liver, after alcohol intoxication - sea buckthorn oil increases the protein content and regulates fat metabolism.

Sea buckthorn oil has a beneficial effect on the condition of teeth, gums, and oral mucosa. It is very widely used in gynecology in the treatment of cervical erosion, colpitis, vaginitis, and endocervicitis. Treatment consists of placing a tampon soaked in sea buckthorn oil after douching. The tampon is changed daily. The course of treatment is two weeks. You can repeat the treatment after a month. During treatment, you can take sea buckthorn orally in any form.

Sea buckthorn oil is used to treat skin lesions: ulcers of various origins - radiation, trophic, purulent, stomach ulcers and bedsores. The wound or ulcer is washed with iodine, antibiotics or any antiseptic and dried. After this, apply sea buckthorn oil, dripping with a pipette. A bandage or sterile gauze bandage is applied on top. The bandage needs to be changed once every two days. Wounds quickly heal, and sometimes not even traces remain at the site of damage.

In case of atherosclerosis, sea buckthorn oil reduces cholesterol in the blood. Due to this, angina attacks are reduced.

Sea buckthorn oil-based suppositories are excellent for treating fissures in the anus and rectum.

Sea buckthorn oil has contraindications: it cannot be used for acute cholecystitis and pancreatic diseases.

Squeeze the sea buckthorn berries using a juicer or by hand, dry the cake, chop it, pour in one and a half amounts of vegetable oil and leave to infuse in the dark for two to three weeks.
Then drain the oily liquid from the sediment and the sea buckthorn oil is ready.
You can use it in the form of compresses for burns, wounds and ulcers, including eye damage.
The resulting very tasty and healthy sea buckthorn juice after pressing should be consumed without heat treatment, simply diluting it with water or adding it to various cold drinks.

You can prepare sea buckthorn juice with pulp for future use, unless you are going to make butter. For one kilogram of sea buckthorn you will need 400 g of sugar and two glasses of water. Place the berries in boiling water for 2-3 minutes and then rub them through a sieve. Mix the resulting puree with sugar syrup, heat to 80 degrees and pasteurize.

Sea buckthorn can also be consumed in the form of jam. This way it will be well preserved and will delight you with vitamins in winter and during the vitamin deficiency season in spring. This jam makes wonderful jelly.

Storing sea buckthorn

Sea buckthorn is also good because it can be collected not only at the time of immediate ripening, when the housewife has enough other concerns, but also after the onset of persistent frosts. They will not harm it in any way, but it will be even easier to collect sea buckthorn fruits; just knock on the branches and the berries will be separated quite easily.

Just put the collected berries in bags and put them in the freezer, and they will retain their beneficial properties for six months and will be suitable for further processing at any time.

Sea buckthorn collected during frosts. Frosty frost is visible on the berries.

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