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Herb and Sea Buck Jelly

By Sandra Rae

Prepare juice by blending sea buckthorn berries.
Strain through a fine seive.
If using frozen berries defrost first.
For a clearer jelly with no pulp, boil berries and strain through cheesecloth
Discard, or compost seeds and pulp.
2 cups of chopped fresh herbs.
I used the simon and garfunkel song
Parsley, sage, rosemary and thyme, plus one hot pepper

I also made some with basil, garlic, sundried tomoto, and hot pepper.

One and one half cups of sea buckthorn juice
One cup water
One cup vinegar
Boil above ingredients, and steep for at least 2 hours.

Strain and discard herbs.
Add one box pectin  to the three and one half cups of liquid.
Bring to a boil
Add four cups sugar
Return to a boil and boil for one minute.
Pour into sterilized jars and process in a boiling water bath for 10 minutes.

If you want a more decorative look, snip a few fresh herbs into each jar before filling.
This jelly is great cold on a  sandwich, with salami or ham

On top of camembert for a party
Warmed with a bit of added hot sauce a dip for shrimp
Add to equal part of ketchup for a delicious barbecue sauce.

<<Published with permission from:>>
<<Original Recipe c/o Sandra Rae:>>

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