Sea buckthorn jam for winter
Description
Ideal for putting up for winter. This kind of jam is easy to make and easy to test: put a drop on a saucer—if you turn it over and the jam doesn’t run, it’s done! After steeping, I usually cook the jam for about half an hour, but judge the thickness yourself. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Sort the berries carefully, then wash them and leave them in a colander. Meanwhile, put a pan of water on the stove and bring it to a boil. You can use fresh or frozen sea buckthorn.
- 2
Step 2
2. Pour the berries into boiling water for two to three minutes. Do not boil them! Then drain the berries in a colander again.
- 3
Step 3
3. You can use the water left over from blanching (one cup) for the syrup. Pour the sugar into a saucepan and add the water. Then set the saucepan over low heat and dissolve the sugar completely. Add the berries to the syrup and, once it comes to a boil, remove the pan from the heat and leave our jam in this syrup overnight.
- 4
Step 4
4. The next day, bring the jam to a boil and simmer for about 20 minutes over low heat, then fill sterilized jars and seal.
- 5
Step 5
5. This is how our homemade sea buckthorn jam for winter turned out. I recommend everyone try it!