Useful sea buckthorn jelly with pumpkin for the winter
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 does not look much like jelly. If you boil for a long time, you can, of course, achieve a thick consistency, but during the long cooking process, some of the useful substances will be lost. Boiled pumpkin puree will give the jelly the desired density, and you do not have to add any thickeners - in this recipe there are only natural products and sugar, and the jelly is thick!
- Time for preparing: 50 minutes
- Amount: 0.7 L
Ingredients for sea buckthorn jelly with pumpkin for the winter
- 400 g of peeled pumpkin;
- 250 ml of sea buckthorn juice;
- 1 kg of granulated sugar;
A method of preparing healthy sea buckthorn jelly with pumpkin for the winter
Ripe pumpkin with bright orange pulp thoroughly wash, peel. Nutmeg pumpkin is perfect for this sea buckthorn jelly recipe. Cut the pumpkin in half, spoon out the seeds with the seed bag, cut the flesh into thin slices or small cubes.
Pour a little water at the bottom of the saucepan, 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 the same way as fresh ones. By the way, there are different varieties of sea-buckthorn, some bushes are plundered after frosts or specially freeze branches with berries to facilitate harvesting.
The washed berries are transferred to a tall glass of the mixer, chopped for several minutes. At this stage of preparation of sea buckthorn jelly, I advise you to work carefully, sea buckthorn juice is difficult to wash.
We wipe the berry puree through a sieve, the cake will remain on the stack - seeds and peel, pure sea buckthorn juice will drain into the bowl.
I do not advise you to throw out the cake, it is a valuable product of its kind. Cake can be poured with vegetable or olive oil, leave for a week, then strain the oil through cheesecloth. It will turn out something similar to sea buckthorn oil with a peculiar aroma that can be used for salads.
Remove from the heat the stewpan with steamed pumpkin, grind with a hand blender or wipe through a sieve.
We return the pumpkin puree to the pan, add the sea buckthorn juice, pour granulated sugar, mix. Boil the sea buckthorn jelly over low heat 20-25 minutes after boiling. Be careful, with a strong boil, the mass puffs and sprays.
Wash the cans thoroughly in warm water with baking soda, rinse with boiling water. We put the banks on the wire rack in the oven, warm them up for 10 minutes at 120 degrees Celsius. Boil the lids. We transfer the cooled jelly from sea buckthorn with pumpkin into dry cans, close tightly, remove in a cool, dark place.
This jelly can be aromatized - add 1-2 sticks of cinnamon or a few boxes of cardamom when cooking.