Sea Buckthorn Jam
Added by Martin on 9 November 2015
The recipe: add 500 ml of water for every 1 kg of berries, and simmer for 20 minutes. Mash, and then strain - we tried using a jelly bag, but the juice was too thick, so we used a sieve which gave a cloudy jam. Once you have the juice, measure it and add 1.5 times the amount of sugar, i.e. 1.5 kg of sugar to each 1 litre of juice. Sounds like a lot, but the raw juice is VERY sharp. Boil vigorously and pour into warm jars once you've reached setting point. The berries have lots of pectin, so the jam sets easily.
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