Sea Buckthorn & Apple Jelly
Classic jelly made from sea buckthorn berries and apples. The sourness of the berries is balanced by sweet apples, while the high pectin content of the apples ensures a perfect set. Bright orange colour and intense Vitamin C content.
Equipment
- Large stainless steel pot
- Fine mesh strainer or food mill
- Wooden spoon
- Sterilised jars
- Kitchen scales
- Cold plate or jam thermometer
Ingredients
- 500 g fresh sea buckthorn berries
- 500 g tart apples e.g. Bramley or Granny Smith
- 500 g jam sugar 1:1
- Juice of half a lemon
- 100 ml water
Instructions
- Sort and wash the sea buckthorn berries. Peel, core and roughly dice the apples.
- Place berries and apple pieces with water in the pot, bring to a boil and simmer for 15 minutes.
- Pass the fruit through a fine strainer – do not press, or the jelly will become cloudy.
- Measure the juice – there should be approximately 750ml.
- Bring juice to a boil with jam sugar and lemon juice, stirring constantly.
- Boil vigorously for 4 minutes, stirring frequently.
- Setting test: drop a small amount onto a cold plate – it should set immediately.
- Fill into sterilised jars while hot, seal immediately.
Notes
- Cleanliness is key: Jars and lids must be sterilised for long shelf life
- Pectin content: Slightly underripe apples have more pectin and set better
- Vitamin preservation: Avoid overcooking to protect the Vitamin C content
- Shelf life: Stored cool and dark, keeps for up to 2 years
- Variations: Stir in 100g chopped walnuts before filling for extra texture
- Serving suggestion: Perfect with game, cheese or as a spread