Welcome to this sea buckthorn jam recipe! I am on vacation in Denmark, where sea buckthorn grows wild like a weed. It is currently in season, and you can find its vitamin-loaded, orange berries when going on a little stroll at the coast. The sea buckhorn has such a remarkable fruity, sour, and astringent flavor that I couldn’t resist making a few jars of jam. And this jam is delicious. If you can get your hands on sea buckthorn, I’d recommend trying to make it! Let’s get right into it!
What is Sea Buckthorn?
Sea buckthorn, scientifically known as Hippophae rhamnoides, is a thorny shrub that fruits bright orange berries. You might also know it as sandthorn, Siberian pineapple, shallow thorn, or seaberry.
Sea Buckthorn grows in various regions around the world. Here in Northern Europe, it commonly grows close to the coastlines. But the plant also grows in parts of Asia and North America. It typically thrives in areas with cold winters and well-drained soil.
These berries are a powerhouse of nutrition, packed with vitamins, minerals, and antioxidants. Their unique astringent flavor makes them a versatile ingredient.
Health Benefits of Sea Buckthorn
The nutritional profile of sea buckthorn is impressive. It’s rich in vitamins C, A, E, beta-carotene, and omega fatty acids. Also, sea buckthorn has antioxidant, anticancer, anti-obesity, anti-inflammatory, antiviral, dermatological, and neuroprotective activities (Wang et al. 2022). Consuming sea buckthorn may, therefore, have a variety of health benefits.
Sea Buckthorn Jam Recipe
Making sea buckthorn jam is super simple. The biggest challenge is to gather the ingredients for it. It is quite an effort to pick large amounts of the berries. The shrub is, as the name suggests, quite thorny. I’d recommend wearing long clothes and gloves when foraging the delicious little berries! If you can find frozen bags of sea buckthorn berries, you can also use them for this recipe.
- Sea Buckthorn: The star of the show!
- Preserving Sugar: The sweetness will balance the astringent sea buckthorn and give your jam texture.
- Water: To create the perfect consistency and to dilute.
Preparing the Sea Buckthorn Berries
Firstly, remove the berries from their stems and give them a gentle wash. Next, sterilize your jars with hot water so you can preserve the jam once it’s ready.
Achieving the right balance of sugar and water is crucial for the success of your jam. I usually like to go with a higher fruit-sugar ratio in my jams, but the flavor of sea buckthorn is so intense that 1:1 is the way to go.
Place the sea buckthorn berries in a pot. Next, add water. ¾ of a cup will do fine. Bring the pot to a light simmer. You should soon see the berries pop and release their juice. I like to cook them for not too long at high temperatures to preserve as much of the vitamins as possible.
Now, you can add in the sugar. Stir the mixture occasionally to ensure the sugar dissolves completely.
Next, I like to pass the jam through a sieve for the best consistency. The sea buckthorn berries have quite a thick skin and some seeds, which are undesirable in our jam. Pass the jam through a sieve into a fresh pot.
Use the wrinkle test to check if your jam is ready Add a small amount onto a cold plate and allow it to cool. If it wrinkles when you push it with your finger, the jam is ready. I like a slightly runnier texture on my jams, but that is a personal preference.
Once your jam reaches the desired consistency, carefully pour it into sterilized jars, leaving some space at the top. Make sure the jam is properly hot when jarring. Seal the jars while the jam is still hot. Next, can the jars in a hot water bath for five minutes. Allow the jars to cool completely at room temperature.
Sea Buckthorn Jam Variations
Today, I wanted to go pure and let the sea buckthorn speak for itself. Still, there are lots of possible variations to this recipe that taste delicious as well. I’ll drop some inspirations that you can decide to try!
- Adding spices: Cinnamon or star anis could give a delicious flavor to this jam.
- Ginger or a hint of rum will make this the perfect winter-day jam.
- Substitute the water for orange juice: This will add additional fruitiness.
- You can also add other fruits, such as apples or apricots.
Serving suggestions for this sea buckthorn jam:
With its delicious tangy flavor, sea buckthorn jam can shine on so many occasions.
My favorite: Enjoying it on bread with a cup of coffee for a late Sunday breakfast!
Or: Add it to your cereal or vegan yogurt for a boost of flavor.
I can’t wait to try pairing it with my vegan cream cheese!
Long-Term Storage Tips
Properly canned and stored, sea buckthorn jam can last you a long time. Here are some tips for keeping it fresh:
Store the sealed jars in a cool, dark place, away from direct sunlight.
Check the seals regularly to ensure they remain airtight.
Once opened, keep your jam in the refrigerator. It should stay fresh for months.
Some more Recipe Inspirations:
- Sea buckthorn tea
- Fig chutney recipe
- Wild garlic pesto
- Homemade tomato sauce
- Mixed herb pesto
- Rose hip jam
- Pickled onions
- Fresh pickled red cabbage
- Pickled garlic recipe
Sea buckthorn jam has a delicious, fresh, and tangy flavor. Its taste is closest to citrus or passionfruit.
Yes, frozen berries work well for making jam. Just thaw them before use.
You can adjust the sugar to taste, but it may affect the shelf life and consistency of the jam. Ratios also depend on the preserving sugar you are using.
The jam is ready when it passes the “wrinkle test.” Details are in the cooking section.
The tangy and fruity flavor from sea buckthorn makes one of the most flavorful and delicious jams out there!
400g sea buckthorn
3/4 cups water
400g preserving sugar
Optional: Orange juice, ginger, cinnamon, star anis
Remove the berries from their stems and give them a gentle wash. Sterilize your jars with hot water so you can preserve the jam once it’s ready.
Place the sea buckthorn berries in a pot. Next, add water or orange juice. Bring the pot to a light simmer. You should soon see the berries pop and release their juices.
Now, you can add in the sugar. Stir the mixture occasionally to ensure that the sugar dissolves completely.
Pass the jam through a sieve into a fresh pot and bring it to a boil.
Use the wrinkle test to check if your jam is ready Add a small amount onto a cold plate and allow it to cool. If it wrinkles when you push it with your finger, the jam is ready.
Carefully pour it into sterilized jars, leaving some space at the top. Make sure the jam is properly hot when jarring. Seal the jars while the jam is still hot. Can the jars in a hot water bath for five minutes. Allow the jars to cool completely at room temperature.
This jam tastes amazing with just sea buckthorn. If you want to introduce other flavours, you can try adding spices such as cinnamon, star anis, ginger, or a splash of rum.
- Prep Time: 30
- Cook Time: 30
- Category: Jam
- Cuisine: European
Keywords: Sea buckthorn jam, Seaberry Jam, Buckthorn Jam Recipe