Apple and sea buckthorn jam for the winter—a recipe for the topping and layering with step-by-step photos

Apple and sea buckthorn jam for the winter

Sea buckthorn jam can be made from any apple variety, even those that fall apart when cut due to excess starch. This includes rotten apples, but be sure to carefully remove all dark spots. Spoiled parts contain bacteria that can cause the jam to explode.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 20 minutes
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple and sea buckthorn jam for the winter

Ingredients

Servings

Apples

1 kg
Sea buckthorn

300 G
Sugar

650 G

Preparation

Step 1

Wash the apples and sea buckthorn and cut the latter into pieces, removing any excess. Place everything in a bowl and mix with a spatula. If the apples are too dry, add a little water, about 100 ml.

Step 2

Place over low heat and simmer for 10 minutes. This will allow the sugar to dissolve and the fruit pieces to plump up.

Step 3

Simmer the jam until thick, about 40-60 minutes. Test it on a saucer; if a drop doesn't spread when tilted, the jam is ready.

Step 4

Pour hot into jars previously washed with soda and close with boiled lids.

One serving of the ingredients will yield about 1.5 liters of jam—delicious, clear, and aromatic. This is exactly what you need for three half-liter jars. You can use this proportion to prepare and sterilize a sufficient number of jars in advance.

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