An oldie but a goodie! I first posted this recipe on Flowery Prose in 2012, but I’ve since had the pleasure of writing a berry cookbook, which contains several sweet and savoury recipes using sea buckthorn berries. You can link to information about The Little Prairie Book of Berries here.
Small-Batch Sea Buckthorn Berry and Apple Jelly
4 cups sea buckthorn berries, washed thoroughly
3 apples, washed, peeled, cored, and diced finely (if you don’t want to go to the trouble, and your apples are organic, you can leave the peels on)
1/2 cup water
Place berries, apples and water in a saucepan and bring to a boil. Reduce heat to medium-low, and simmer fruit for 20 minutes. Stir periodically and crush the fruit against the side of the pan with the back of the spoon. (It all mashes down pretty well on its own, and won’t require much additional help).
Strain the fruit through a jelly bag (or several layers of cheesecloth) over a large bowl. Don’t force the fruit through the bag – this will make the jelly cloudy and you don’t want that! Set it up so that the fruit can slowly strain overnight.
In the morning, sterilize your canning jars and lids. Measure out the juice. I ended up with 2 cups using this recipe, but your measurement may vary slightly. Place the juice into a saucepan and mix in an equal amount of white sugar. Bring the sugar and juice to a rolling boil and boil, stirring constantly, until you’ve reached gel point.
Carefully pour the jelly into the sterilized jars, apply the lids and rings, and process in a boiling water bath for 10 minutes (don’t forget to adjust the length of time according to altitude, as specified in this handy chart). If you plan to eat the jelly soon and don’t want to go to all the trouble of processing jars for storing, you can just pop the jars into the fridge once the jelly is cool. It is a very small batch, after all…and you’ll be hooked once you have a taste!
Do you grow sea buckthorn in your garden, or do you forage for sea buckthorn berries?