Recipe: Sea buckthorn and apple jelly.

It’s nearly sea buckthorn berry season here!  I wrote this post almost 4 years ago but it remains one of the most popular on Flowery Prose, so I’m putting it up again for anyone who missed it the first time.  This is a delicious way to enjoy the goodness of sea buckthorn berries year ’round!

(Photo credit:  R. Normandeau)

My hubby and I managed to get out this past Saturday morning and gather some sea buckthorn fruit so that I could try my hand at making jelly from it.  If you’ve been reading my blog for awhile, you’ll recall that I made a sea buckthorn beverage last year – I just love the citrusy taste of the berries and their gorgeous sun-bright colour.

Sea buckthorn (Hippophae rhamnoides) is a fairly common roadside plant here in Calgary – the City planted many of them years ago, mostly for erosion control on slopes.  It’s one of those shrubs you’d be hard-pressed to kill:  it’s tough-as-nails, drought-tolerant, pollution and salt-tolerant (good for our winter roads and all that de-icing salt), and a fairly aggressive spreader.  You don’t find it employed as an ornamental landscape plant very often, but it’s really very pretty, with silvery-green leaf clusters and the brilliant autumn fruit.  (Both male and female plants are required for fruit production).  Sure, some people may be turned off by the thorns, but they contribute to the shrub’s rabbit and deer resistance, which can’t be a bad thing, right?!

The only thing that irks me to no end about gathering sea buckthorn berries is that it’s just such a difficult process – the fruit only comes off the stems under extreme duress.   The kind of duress that leaves you standing there with bright orange seabuckthorn juice all over your clothes and squirted in your eye.  I’ve read that commercial harvesters of the shrub just go along and prune off fruit-bearing branches, freeze them for awhile, and then “shake” the berries free…but I didn’t give that a go.  I ought to have – it took me FOREVER to get the berries off of the branches. (NOTE:  There are some new cultivars available that are much easier to pick!).

But it’s worth it for this jelly.  Trust me.  It’s so yummy and pretty!

Small-Batch Sea Buckthorn and Apple Jelly

(I added apples to this recipe because I didn’t use commercial pectin – sea buckthorn doesn’t have very much natural pectin, so the addition of a high-pectin fruit helps the jelly set properly.  I had some British Columbia-grown ‘Sunrise’ apples, but use any variety you love.  Crabapples would work as well).

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. (Update:  Sea buckthorn berries are very tart, so you will probably welcome the sweetener, but if you’re watching your sugar intake, you can reduce the sugar to 1 cup).  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?  

 Looking for more sea buckthorn berry recipes?

My sea buckthorn berry recipe book, Sea Buckthorn Bounty: Recipes is now available here!

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Fireweed jelly.

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We recently travelled to northern Alberta and on our return trip, we stopped to harvest some fireweed flowers – I’ve had it in mind for a few years now to make jelly with them and finally had a chance to collect some nice bunches. Fireweed grows prolifically here in the south, as well, but you don’t often see it in the city – it seems that I spot it most regularly when it’s in a national park or on private land. Up north, it’s…free range. Or something like that.  😉

We have had the longest heat wave I think I can ever remember here on the Prairies, so to drag out the boiling water canner and make jelly in an already scorching kitchen wasn’t a prospect I was terribly keen on, but this jelly was sooooo worth it! I daresay I love the flavour more than the rose petal jelly I made a couple of years ago (do you remember that?). The fireweed does indeed taste a bit like roses, but it’s far fruitier – and how can you match that incredible colour? I was very impressed – this will definitely be on my list of must-makes every year from now on. The recipe I used may be found here; you have to make the juice first before getting started on the jelly.  Don’t omit the lemon juice, as it contributes to the vibrancy of the colour.

Have you tried any new canning recipes out this year? (Jam, jellies, pickles, chutneys, salsa…etc.). And if you don’t can, have you grown or eaten any new types of fruits and veggies that you’re now a big fan of?