In recent years the sea-buckthorn gained extreme popularity among gardeners and with an ulterior motive. Its berries contain huge amount of biologically active agents: sugar, organic acids, tokoferola, carotinoids, ascorbic acid and so on. Sea-buckthorn fruits in fresh and in the processed look — tasty and valuable prophylactic at many diseases.
Sea-buckthorn jam
Ingredients:
- sea-buckthorn — 500 g;
- pectin - ½ bags;
- sugar - 500 g.
Wash out berries and touch. Then add 50 ml of water and extinguish a baking plate a cover until the sea-buckthorn becomes soft. Then cool and grind in puree. It is the more convenient and simplest to make it by means of the blender. To remove all stones, wipe weight through a strainer.
Fill up the prepared puree with sugar and let's weight stand about half an hour. After that put on fire and you cook before boiling. Scum, reduce fire and prepare 20 more minutes, constantly stirring slowly.
Add pectin to weight. Boil thoroughly within 5 minutes and remove sea-buckthorn jam from a plate. Lay out in a clean can and close a polyethylene cover.
Sea-buckthorn juice
Ingredients:
- sea-buckthorn — 1 kg;
- water — 1 glass.
Put berries of a sea-buckthorn in the enameled ware (basin or a pan) and crush them a wooden pestle. Fill in weight with the water which is warmed up up to 60 degrees. Leave at several o'clock.
After that wring out juice and let berry weight stand. Remove a deposit and filter liquid. Warm up juice to 95 degrees, quickly pour in the prepared glass tanks and at once hermetically roll up. Wrap up in a blanket. After juice cools down, transfer banks to the cool place.