Homemade seedless sea buckthorn jam

It has a pleasant consistency and a transparent amber color. This homemade sea buckthorn jam can be served with pancakes and pancakes, or used as a filling for pies or any other baked goods.

Products for procurement:

• sea ​​buckthorn – 1 kg;
• sugar – 800 gr.

How to make sea buckthorn jam at home

The first thing to do is prepare the berries for cooking. Leaves, stalks, and spoiled fruits should be removed.

Rinse the sea buckthorn in cold water and weigh out 800 grams of sugar.

The jam is made from sea buckthorn juice with pulp, but without seeds. To make it easier to extract the juice, the berries must be blanched. You can do this in a juicer or in a slow cooker. You just need to place the berries in a steamer tray, covering them with a piece of gauze.

Turn on the “steam” program, set the time to 35 minutes. After the program ends, the berries should be placed on a sieve in small portions.

And wipe.

Sea buckthorn cake can be used to obtain sea buckthorn oil.

Pour the resulting sea buckthorn juice into the multicooker bowl and mix with sugar.

Boil until the volume reduces for 15 minutes, setting the “frying” program with the lid open.

If you boil sea buckthorn juice longer, you get even thicker jam. If you boil sea buckthorn juice with sugar longer, you can make jam, marmalade and even caramel. In a word, be careful not to overdo it.

All that remains is to pour hot sea buckthorn jam into sterilized jars, seal them with lids, turn them upside down and cool.

Sea buckthorn jam prepared in this way does not need to be additionally sterilized in jars. Prepared in this way for the winter, it is stored well for a long time.