Recipe for sea buckthorn jam
In the rays of the September sun, the orange-yellow sea buckthorn berries shine brightly, blending with the landscape’s golden hues.
They are beautiful, packed with Vitamin C, and incredibly sour.
Therefore, they benefit from a sweet counterpart, so I let them meet with autumn apples in a delightful jam.
Equipment
- Kitchen Scale
- Deciliter Measure
- Chef'S Knife
- Cutting Board
- Pot
- Hob
- Sieve
Ingredients
Sea Buckthorn Jam
- 300 gram Sea Buckthorn
- 300 gram Sugar
- 300 gram Apples
- 200 gram Water
- 1 pcs. Vanilla Pod
Instructions
- Cut the apples into rough pieces and place them in a pot with sea buckthorn, sugar, water, and vanilla bean.
- Give the mixture a quick boil, then lower the temperature so the jam can simmer until done.
- After 30 minutes on the stove, strain the now-cooked fruit through a fine-mesh sieve to remove skins and seeds from the finished jam. Return the strained mixture to the pot, give it a quick boil, and adjust the taste with sugar and vanilla. Pour the jam into clean, sterilized jars, and seal them immediately.
- The shelf life of sealed jars stored in a cool, dark place is about two months, while opened jars will stay fresh for a couple of weeks in the refrigerator.
Notes
Serving Suggestions
A jam sandwich is one of my favorite things, and I’m sure there are others out there who feel exactly the same way. Therefore, I always recommend eating sea buckthorn jam on freshly baked bread, and if you feel like it, you won’t regret it if you place a slice of cheese underneath first.The sweet and tangy taste of the jam beautifully envelops both mild and stronger cheeses, so feel free to serve it together.
I also use the jam in cakes, where it makes a delightful filling in roulades, muffins, layer cakes, and pancakes, but it also doesn’t suffer from meeting ice-cold vanilla ice cream and a piping hot waffle.
Enjoy!