Sea buckthorn, mashed with sugar
3 servings
100 minutes
Recipe from the book by Evgeniya Dymova "Taste of Summer". Let's test your knowledge of Latin. Hippophae rhamnoides - also known as our beloved sea buckthorn. The berry received this name in Ancient Greece: young leaves and fruits of the bush were included in the diet of weakened horses. After such a dietary supplement, they began to quickly gain weight, and their coat became smooth and silky. Ermak's Siberian campaign gave sea buckthorn another name - Siberian pineapple. In the 17th century, during the active conquest of Siberia, Russian Cossacks healed wounds with sea buckthorn berry infusions. In the modern beauty industry, sea buckthorn oil is used as a magic elixir for youthful skin. And most importantly, sea buckthorn tea or jam is very tasty!
1
Rinse the berries in three waters (soak them in cold water three times to let leaves and twigs float to the surface).
- Sea buckthorn: 1 kg
2
Place the sea buckthorn on paper towels to let the fruits dry a little.
3
Use a blender to puree the sea buckthorn and sugar.
- Sea buckthorn: 1 kg
- Sugar: 1 kg
4
Heat the puree to 80 degrees, immediately pour it into preheated sterilized 1-liter jars. Pasteurize for 30 minutes.
- Sea buckthorn: 1 kg
- Sugar: 1 kg
5
Seal with lids. Store jars in a cool, dark place.