Apple and sea buckthorn jam
Apple and sea buckthorn jam
Ingredients
- 200 gram sea buckthorn berries
- 2 pcs apples (medium)
- 150 gram Sahara (more or less, according to your taste)
Instructions
- Wash the apples thoroughly and dry them thoroughly.
- Remove the core. Peel the skin if desired. Cut into small cubes or thin slices—whichever you prefer.
- Wash the sea buckthorn berries and dry them on a towel.
- Sort out the twigs and leaves. Place in a deep container and puree with an immersion blender. If you don't have one, use a meat grinder or simply mash the berries.
- The mixture can also be rubbed through a sieve, which will make the texture of the jam even more delicate.
- Pour the berry puree into a heavy-bottomed saucepan. Add the chopped apples and mix thoroughly.
- Add sugar and stir again.
- Cook over medium heat until the mixture comes to a boil. Then continue cooking for another 5 minutes.
- Don't forget to stir the jam so that it doesn't burn.
- Be sure to remove any foam that forms during the process.
- Remove the jam from the heat, cool and return it to the stove for another 5 minutes.
- If you want a thicker product, repeat step 11 one more time.
- Sterilize the jars.
- Place the hot jam into jars and close with lids.
- Now you need to cover the containers with something warm and wait until the jam cools.
Note
The taste and texture of the jam will depend on the type of apples you use, their softness and flavor.
