Sea Buckthorn Jam
20 servings
30 minutes
Sea buckthorn is one of those rare berries that are not easy to eat fresh. In addition, picking it is complicated by encountering thorns, which greatly spoils the impression of the encounter. But if you cook it, and generously season it with sugar, it turns out just right. And do not be afraid of these proportions: sea buckthorn and sugar, taken one to one. Firstly, this is a guarantee of preservation. Secondly, this berry really needs sweetness, it will calm its sourness, its brightness, its wildness, if you like. Making jam from sea buckthorn is not at all difficult: you need a saucepan with a thick bottom, a little attention and strict adherence to the recipe.
1
Layer sea buckthorn and sugar in a pot. Leave for 5 hours to let the berries release their juice.
- Sea buckthorn: 1 kg
- Sugar: 1 kg
2
Place the pot on medium heat and cook until the sugar is completely dissolved.
- Sugar: 1 kg
- Sea buckthorn: 1 kg
3
While the jam is boiling, prepare the jars. Wash them and place over steam for 10-15 minutes. Then dry them.
4
Transfer the hot jam to jars and seal with lids.
5
Turn the jars upside down, cover them with a blanket, and let them cool completely. Store in a cool place.