Homemade Sea Buckthorn Jam for Winter

Cooking method

1. Step 1:

   

   Gather your ingredients — you only need two: sea buckthorn berries and sugar. Freshly picked, home-grown berries are ideal. Harvesting sea buckthorn isn't easy, and people do it many ways: some spread a tarp under the tree and shake the branches to collect the fallen berries; others cut the branches and strip the berries off. I prefer the traditional way — picking the berries off the bush, which yields about 2 lbs (1 kg) per hour.

2. Step 2:

   

   When picking sea buckthorn, the main thing is to keep the berries from bursting. Sort through them carefully, removing any debris, leaves, and thorns.

3. Step 3:

   

   Rinse them well under running water in a sieve or colander. Rinse thoroughly with moderately hot water — otherwise the jam can ferment.

4. Step 4:

   

   Prepare the pot you'll cook the jam in. It should be a heavy-bottomed saucepan, preferably nonstick (aluminum and enamel pots aren't ideal — the jam can scorch). Put the berries in the pot.

5. Step 5:

   

   Cover with the sugar and let it sit for a while so the berries release their juice — anywhere from 1 hour to a full day. The key is to not add any water, or the jam will turn out watery; you want only berries, berry juice, and sugar. If you like, you can add flavorings: cinnamon, vanilla, or cloves. A spoonful of cocoa powder works nicely too, for a chocolatey jam — or add chopped nuts for a savory touch.

6. Step 6:

   

   Here's how the berries look after sitting 4 hours and being stirred, with the juice released. Bring the contents of the pot to a boil over medium heat, then reduce to low and cook for 45 minutes. Stir constantly so the jam doesn't scorch, and skim off the foam. Then take it off the heat and let it cool — it will thicken as it does.

7. Step 7:

   

   Sterilize the jars however you like — I put a spoon in each clean jar, pour in boiling water, then drain it. Boil the lids.

8. Step 8:

   

   Ladle the jam into the jars.

9. Step 9:

   

   Seal with the lids. Store at room temperature, no refrigeration needed.

10. Step 10:

    

    Enjoy!