Sea buckthorn jam is a bit peculiar and not everyone will like it. But if you are an amateur like me, I strongly advise you to try this recipe with rosemary at least once. And how much use is just one jar in the middle of winter!
Ingredients
- Sea Buckthorn - 2 kg
- Sugar - 2 kg
- Rosemary - 2 twigs
Step-by-step cooking recipe
Cover the sea buckthorn with sugar and leave for 2 hours.
Cook the billet over low heat for about half an hour.
Add rosemary sprigs and cook for another 15 minutes.
Remove the twigs and roll the jam into sterile jars.
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