Sea buckthorn jam Billets from sea buckthorn are a real storehouse of vitamins. This berry enjoys special attention from gardeners. Seabuckthorn plentifully fructifies every year and yields a good harvest of these truly valuable fruits. Cook jam from it, make jam, mashed potatoes, jelly, compotes. It is perfectly combined with many berries and fruits, enriching canned food from them with vitamins. Of particular value is sea buckthorn oil, which is used in medicine as a wound healing and anti-inflammatory agent.
Ingredients:- Sea-buckthorn 1000 g
- Sugar 1500g
- Water 800 ml
- Step 1 For cooking, you need to take ripe fruits of sea-buckthorn, sugar and water.
- Step 2 Seabuckthorn to sort, put in a colander, wash in running water and dry.
- Step 3 Dissolve sugar in hot water, bring to a boil with constant stirring and boil for 2-3 minutes. Then the solution is filtered through a boiled flannel or a gauze folded in 3-4 layers and brought back to boiling.
- Step 4 Seabuckthorn put into hot syrup, stir until fully wetted fruits and leave to infuse for 4 hours.
- Step 5 Drain the syrup, bring to a boil and boil for 10 minutes.
- Step 6 Seabuckthorn again put in syrup and cook the jam until cooked. In the prepared jam the fruits of sea buckthorn should become almost transparent. Jam to cool, spread out in steamed jars, cover with boiled lids and cork.