Seedless sea buckthorn jelly for the winter - a recipe for making bright and aromatic jelly.
A healthy and aromatic seedless sea buckthorn jelly prepared according to this recipe in winter will be a real reward for anyone who can pick it from the thorny branches. By eating jelly in winter, you can not only fill yourself up, but also replenish the vitamin reserves of our body that have been depleted over the winter.
How to make homemade sea buckthorn jelly.
The collected bright yellow berries must be placed in a brass basin and pour water onto one finger. Boil a little and drain it in a colander.
When all the liquid has drained, wipe the softened berries.
Combine the liquid with the pulp and bring the thick juice to a boil.
Add granulated sugar - you can take 600 - 800 g per 1 liter of juice.
Cook until the mass in the bowl is reduced by a third. You can check readiness in another way: pour a little jelly onto a flat saucer and wait for it to cool. If you get a jelly-like mass on the saucer that does not drain when you turn the dish over, then the product is ready.
Place beautiful sea buckthorn jelly into jars. Before doing this, it is better to bake them in the oven or microwave. Seal tightly.
If the jelly will be stored in the refrigerator, there is no need to sterilize it. If the refrigerator is busy and has a place in the pantry, then each half-liter jar filled with jelly needs to be sterilized for 15 minutes.
You don’t need to add any spices to sea buckthorn jelly - its taste and aroma are so self-sufficient that it doesn’t need to be supplemented with anything.
Sea buckthorn jelly is a delicious sweet preparation that will replenish the body’s supply of vitamins in winter. You can put it in tea or spread it on toast - in any case, absolutely everyone will like the vitamins from the jelly.
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