Sea buckthorn jelly
6 servings
30 minutes
Sea buckthorn jelly is a refined treat with a rich sweet-and-sour taste and velvety texture. Its history roots in European gastronomy, where sea buckthorn is valued for its wealth of vitamins and healing properties. In this recipe, natural sea buckthorn juice combines with pectin and sugar to create a delicate and aromatic jelly. Thanks to the preservation process, it retains its beneficial qualities and can delight with its taste year-round. Sea buckthorn jelly is perfect for breakfast as an addition to toast or croissants; it can be used as a layer in desserts or served with cheeses, creating elegant gastronomic combinations. It is not just a treat but a true embodiment of sophistication and health that will adorn any table.
1
Pour sea buckthorn juice into a pot, add pectin, and bring to a boil while stirring constantly.
- Sea buckthorn juice: 500 ml
- Pectin: 30 g
2
Add sugar and bring the mixture to a boil again.
- Sugar: 1.3 kg
3
Pour into jars for canning and hold in a water bath for another ten minutes.
4
Remove from heat and let it cool completely.
5
Store the prepared jelly in the refrigerator.
