If you like not too sugary jams with a distinct sourness, I highly recommend sea buckthorn. It is also incredibly useful, because the berry is very rich in vitamin C and other essential trace elements. I'll tell you how to cook this jam really thick.
Ingredients
- Sea Buckthorn - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Pour sea buckthorn with a glass of water, boil until soft and rub through a sieve.
Add sugar, bring to a boil and boil for 5 minutes.
Let the jam cool and cook for another 5 minutes.
And so on 2-3 more times, look at the density of the jam.
After the last cooking, roll the hot jam into sterilized jars for the winter.
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