Table of contents:
- Ingredients for sea buckthorn jelly with pumpkin for the winter
- Method of making healthy sea buckthorn jelly with pumpkin for the winter
Video: Useful Sea Buckthorn Jelly With Pumpkin For The Winter. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Sea buckthorn jelly is tasty and healthy, it can be prepared with fruits, berries or, as in this recipe, with pumpkin. Sea buckthorn is a juicy berry, if you knead it, the result will be a lot of juice and a little cake, literally 1-2 tablespoons from a large glass of berries. Sea buckthorn juice is not thick, even mixed with sugar, it looks a little like jelly. If you boil for a long time, you can, of course, achieve a thick consistency, but in the process of prolonged cooking, some of the nutrients will be lost. Boiled pumpkin puree will give the jelly the desired thickness, while you don't have to add any thickeners - this recipe contains only natural products and sugar, and the jelly turns out to be thick!
- Cooking time: 50 minutes
- Quantity: 0.7 l
Ingredients for sea buckthorn jelly with pumpkin for the winter
- 400 g peeled pumpkin;
- 250 ml sea buckthorn juice;
- 1 kg of granulated sugar;
- water.
Method of making healthy sea buckthorn jelly with pumpkin for the winter
Ripe pumpkin with bright orange pulp is thoroughly washed, peeled. Butternut squash is perfect for this sea buckthorn jelly recipe. Cut the pumpkin in half, scrub the seeds with a seed bag with a spoon, cut the pulp into thin slices or small cubes.
Pour some water at the bottom of the stewpan, put the chopped pumpkin, close the lid tightly, put on the stove, steam for 20-30 minutes - the time depends on the type of vegetable.
While the pumpkin is steaming, let's take care of the berries. Pour fresh sea buckthorn with cold water, rinse. We leave the frozen berries for half an hour at room temperature, then process them in the same way as fresh ones. By the way, there are different varieties of sea buckthorn, some bushes are robbed after frost or the branches are specially frozen together with berries to facilitate harvesting.
We transfer the washed berries to a high mixer glass, grind for several minutes. At this stage of making sea buckthorn jelly, I advise you to work carefully, sea buckthorn juice is washed off with difficulty.
We wipe the berry puree through a sieve, the cake will remain on the stack - bones and skin, pure sea buckthorn juice will drain into the bowl.
I do not advise throwing away the cake, it is a valuable product in its own way. The cake can be poured with vegetable or olive oil, left for a week, then strain the oil through cheesecloth. You get something similar to sea buckthorn oil with a peculiar aroma, which can be used for salads.
Remove the saucepan with steamed pumpkin from the heat, grind it with an immersion blender or rub it through a sieve.
We return the pumpkin puree to the pan, add sea buckthorn juice, add granulated sugar, mix. Boil sea buckthorn jelly on low heat for 20-25 minutes after boiling. Be careful, with strong boiling, the mass puffs and splashes heavily.
Thoroughly wash the cans for the preparation in warm water with baking soda, rinse with boiling water. We put the cans on the wire rack in the oven, heat for 10 minutes at 120 degrees Celsius. Boil the lids. Put the cooled sea buckthorn jelly with pumpkin into dry jars, close tightly, put in a cool, dark place.
This jelly can be flavored - add 1-2 cinnamon sticks or several boxes of cardamom when cooking.
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