Sea-buckthorn Berry Jelly with Italian Flavours

Ingredients:

1.8kg sea-buckthorn berries, washed
600ml water
100g sugar per 100ml liquid
125ml vinegar per 250ml liquid
150g Italian flavours per 250ml liquid (a mix of sun-dried tomatoes, crushed garlic, basil, thyme and rosemary)
1 tbsp pectin granules per 600ml liquid

Method:

Wash and the sea-buckthorn berries then either freeze for a week to make them sweeter or place them directly in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon.

Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into a bowl (do not be tempted to squeeze the bag as this will only make the jelly cloudy) over night.

The following morning discard the fruit (I tend to freeze them to make pies later) then measure the volume of the liquid and add 100g sugar per 100ml of fluid.

Place the juice and the sugar in a saucepan, stirring until completely dissolved. Now add 125ml vinegar per 250ml buckthorn juice, 150g Italian flavours per 250ml buckthorn juice and 1 ho chilli pepper per 250ml buckthorn juice. Bring the mixture to a boil and cook rapidly for about 15 minutes. Measure the volume of liquid and add 1 tbsp pectin granules per 600ml liquid. Boil for 10 minutes more then test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.

Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. This jelly makes an excellent breakfast spread and goes well with cold meats and hams.