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Sea buckthorn jam (or jelly) is a tasty tropical spread that you can grow in the north country. Seaberries have a flavor that’s a cross between orange and pineapple, but they’re a hardy northern fruit that can tolerate temperatures as low as -50 F (-45 C)! Preserving these tasty tropical jewels is one of the best ways to taste the tropics year-round, even if you’re buried in snow.
Are you looking for a new, healthy jam to add to your pantry? Sea buckthorn jam might just be what you need. Not only is it delicious, but it’s also packed with nutrients that offer a range of health benefits.
Sea buckthorn, also known as Hippophae rhamnoides, is a thorny shrub that produces bright orange berries. These berries are found in various parts of the world, including the colder parts of Northern Europe, Asia, and North America.
Sea buckthorn berries are not just visually striking; they are nutritional powerhouses loaded with vitamins. They also have powerful antioxidant, anticancer, and anti-inflammatory properties, making them a superfood worth incorporating into your diet.
You might wonder why you should go through the effort of making sea buckthorn jam when you can buy other types of jam (including those made from highly nutritious berries) at the store. For one, sea buckthorn berries are packed with nutrients that are beneficial for your health. Not only that, but the berries are highly unique in their flavor, with astringent qualities that make them stand out.
Of course, there’s just something special about making your own jam at home. You control the ingredients and can avoid preservatives and artificial additives.In this post, we’ll walk you through the steps to make and can your own sea buckthorn jam right at home.
Ingredients for Sea Buckthorn Jam
The ingredients for canning sea buckthorn jam are quite simple. To make a canner batch of three pints or six half pints, you’ll need the following:
- 8 cups of sea buckthorn berries (fresh or frozen)
- 2 cup water
- 4 cups of sugar
- 1 box of powdered pectin
If you’re picking your own, remember that the shrub is thorny, so wear gloves and long sleeves. You can also use frozen berries if fresh ones are not available. As far as the sugar goes, the 1-to-1 ratio of sugar to juice/pulp is recommended due to the intense flavor of sea buckthorn.
Also, don’t leave out the pectin – this sets the jam. Powdered pectin is ideal.
(If you want to use less sugar, which I don’t recommend with these tart fruits, be sure to use a low-sugar pectin.)
Canning Sea Buckthorn Jam
Start by removing the berries from their stems and washing them gently. Sterilize your jars by washing them with hot water and letting them dry completely.
Add 2 cups of water to the sea buckthorn berries in a pot, then bring to a light simmer. The berries will start popping and should release their juices.
Gently mash the berries to help encourage them to release their juices. Once the berries have begun to fall apart, turn off the heat and pour the mixture through a jelly bag (for jelly) or strain through a fine mesh strainer with the aid of a rubber scraper (for jam). Jelly will be clear without pulp, while the jam will be full of fruit pulp (but have the seeds removed).
I actually found that when I’m working with large batches, it can really help to use a hand crank food mill (like this one). It’s incredibly fast that way, and I can process a gallon of fruit in about 10 minutes.
My kids really love turning the crank, so I get free labor that way too. (Neither of them would ever volunteer to work the pulp through a metal strainer with a spatula…the crank is so much more fun!)
Either way, with a jelly bag for jelly, or through a food mill or strainer for jam, you should get about 4 cups of liquid, perhaps slightly more if making jam, as it’ll also include pulp.
Place the juice (or juice and seedless pulp) back into a jam pot and add the powdered pectin. Stir to dissolve and incorporate.
Turn on the heat and bring the mixture to a boil. Boil hard for 1 minute.
Next, add the sugar, stirring to incorporate. Return to a boil and again, boil hard for 1 minute.
Temove from heat and carefully pour the hot jam into the sterilized jars, allowing about 1/4 inch headspace. Apply the lids and bands, tightening them until they’re fingertip-tight.
Meanwhile, make sure your canning equipment is ready. You’ll need a large pot, jar lifter, and canning rack.
Place the jars in a hot water bath canner and process for 10 minutes (or 15 minutes if you’re above 6,000 feet elevation).
After the canning time has finished, let the jars cool for 24 hours. Once cooled, check the seals to make sure they are airtight. Store the sealed jars in a cool, dark place.
Serving Sea Buckthorn Jam
Sea buckthorn jam is versatile and can be enjoyed in many ways:
- On Bread: Spread it on a slice of bread for a tangy and sweet treat.
- With Yogurt: Add a spoonful to your morning yogurt for a burst of flavor.
- With Cheese: Pair it with cream cheese or any other soft, spreadable cheese (like Brie) for a unique appetizer.
You can also add some fun variations if you happen to get sick of this original recipe. The basic recipe is delicious on its own, but if you want to get creative, you can make some of the following additions or substitutions:
- Spices: Add cinnamon or star anise for a warm, spicy flavor.
- Ginger or Rum: Add ginger or a hint of rum for a wintery twist.
- Orange Juice: Substitute water with orange juice for added fruitiness.
- Other Fruits: Mix in apples or apricots for a different flavor profile.
Sea Buckthorn Jam (& Jelly)
Sea buckthorn jam (or jelly) is a tasty tropical spread that you can grow in the north country. Seaberries have a flavor that's a cross between orange and pineapple, but they're a hardy northern fruit that can tolerate temperatures as low as -50 F (-45 C)! Preserving these tasty tropical jewels is one of the best ways to taste the tropics year-round, even if you're buried in snow.
Ingredients
- 8 cups of sea buckthorn berries (fresh or frozen)
- 2 cups water
- 4 cups of sugar
- 1 box (1.75 oz) of powdered pectin (such as sure jel)
Instructions
- Wash the sea buckthorn berries thoroughly and remove any stems or leaves.
- Place the berries in a large pot with 2 cups water and bring to a boil. Stir frequently, mashing the berries to encourage them to fall apart and release their juices (about 5 to 10 minutes).
- Remove from heat and strain the juice through a jelly bag or double layer of dampened cheesecloth (for jelly), or through a fine mesh strainer or food mill (for jam). Both will have seeds removed, but jelly will only use juice while jam uses juice and pulp.
- Add the strained juice (or juice and pulp) back into a jam pot.
- Add the powdered pectin, stirring to dissolve completely.
- Turn on the heat and bring to a boil. Boil hard for 1 minute.
- Add the sugar, stirring to incorporate. Return to a boil and boil hard for 1 more minute.
- Turn off the heat and ladle into prepared jam jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Put the lids on and screw the bands tightly.
- Place the filled jars in a boiling water canner. Make sure that the jars are fully submerged and process for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
- Remove the jars from the canner and let them cool on a towel or cooling rack.
- Check the seals once cool and store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and consume them within a few weeks.
Homemade Jelly
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