Ingredients:
3kg sugar
2.5kg ripe sea-buckthorn fruit
1.ll water
15g butter
Method:
Wash the sea-buckthorn fruit then, if you want them sweeter freeze for a week before placing in a heavy-bottomed saucepan along with the water (but you can use them immediately and they will sweeten on cooking). 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 until the fruit is tender. Take off the heat and mash the remainder of the fruit with a potato masher.
Add the sugar to the saucepan, heat through, stirring until completely dissolved then add the butter. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam 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 20 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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