Homemade sea buckthorn jam - how to make sea buckthorn jam for the winter.
There is an opinion that jam that does not require pasteurization retains a large amount of vitamins. I have a very good homemade recipe for making unpasteurized sea buckthorn jam. I suggest you evaluate its preparation.
How to make sea buckthorn jam for the winter.
For our jam, we will select one kilogram of ripe, whole sea buckthorn berries, separate the stalks from the berries, wash them under running cool water, and then you need to pour the berries onto a linen napkin to remove excess moisture.
Now you can prepare sea buckthorn syrup, for which you will need:
— granulated sugar – 1500 gr.;
– water – 1200 ml.
Next, pour boiling syrup over our berries and leave to steep for three to four hours.
After the specified time, remove the berries from the syrup with a slotted spoon.
The syrup itself must be brought to a boil again, then allowed to cool and only pour the berries into the cooled syrup again.
Then, you can boil the jam to the desired thickness. When cooking jam, do not allow intense boiling.
Determining the readiness of our jam is very simple.
The first sign that the jam is ready is that if you drop it onto a chilled plate, it will not spread over it, but will retain the shape of a drop.
The second sign is the uniform arrangement of sea buckthorn fruits in the syrup.
Next, let our jam cool and only then transfer it into jars for storage.
The first and main function of such healthy and tasty sea buckthorn jam is the treatment and prevention of ailments existing in our bodies. But besides this, I also use it to prepare many different drinks, impregnations for cakes or mousses.
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