Sea Buckthorn Jam for Winter
Very tasty, simple, wholesome, and full of sunshine! This sea buckthorn jam will brighten your whole winter and lift your mood on the gloomiest days. It's incredibly fragrant, vibrant, and delicious! Perfect with tea, stirred into any sweet baked goods or cream, and wonderful with ice cream.
Cooking method
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Step 1:
How do you make sea buckthorn jam for winter? Gather your ingredients. If you can, use juicy, ripe, bright orange, sweet-tart sea buckthorn. For the water, bottled or filtered is best.
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Step 2:
Sort the freshly picked sea buckthorn, removing the stems, leaves, and any debris. Rinse the berries and drain them in a colander.
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Step 3:
Start making the sugar syrup. Heat the water in a non-reactive saucepan and bring it to a boil. Add the sugar, stir right away, and simmer the syrup over low heat until the sugar crystals fully dissolve and the syrup thickens slightly.
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Step 4:
Add the prepared sea buckthorn berries to the syrup and stir. Cook the jam for five minutes from the moment the syrup returns to a boil. Skim off any foam that forms on the surface with a slotted spoon. Then turn off the heat. Sterilize the jars however you prefer. Boil the lids.
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Step 5:
Some of the berries will burst as they heat, while others stay whole in the jam, which makes this treat prettier and more interesting. Spoon the jam into the pre-sterilized jars. Seal the jars with clean lids. Let the jam cool to room temperature, then store it in the refrigerator or another cool spot. Sea buckthorn jam for winter is ready!
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Step 6:
In wintertime, a jar of this fragrant, wholesome sea buckthorn jam is the perfect addition to a family tea, or a great base for sweet pies and other baked treats. Enjoy!
- Sea buckthorn is usually harvested in late August or early September, when the berries turn bright orange and become fully ripe, juicy, and sweet-tart. The most time-consuming part of putting up sea buckthorn this way is the picking itself. The berries cling tightly to thorny branches, so it takes some real effort to gather them carefully without crushing them.
- For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant off-flavor.
- To make sure your summer harvest keeps you happy all through the cold season, read up on the basic rules, secrets, and tips for putting food up for winter.
- Sea buckthorn is a very wholesome and valuable berry, rich in a wide range of vitamins and trace minerals. That's why many home cooks make a point of putting it up for winter in all sorts of ways: jam, preserves, jelly, compote, juice, or simply frozen. Even jam made from sea buckthorn keeps its benefits, because sea buckthorn lacks the enzymes that destroy vitamin C at high temperatures — so the vitamins in the berries survive the cooking.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sea buckthorn - 52 kcal/100g
- Water - 0 kcal/100g
