Sea Buckthorn Jam

Name: Sea Buckthorn Jam
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Sea buckthorn juice; 200g carrot; 200g crystal sugar; 40g Lemon juice

by Guoge Reading

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

A friend recommended to me a sea buckthorn jam two days ago. She said that this is their special product and it is very delicious. As a jam fan, I certainly can’t miss it. However, this season is not the season of sea buckthorn fruit. What should I do? I thought of Northwestern noodles. They have sea buckthorn juice all year round. I bought a bottle of sea buckthorn jam when I went to dinner on weekends. I will share with you. Sea buckthorn jam is the fruit of sea buckthorn, which invigorates the spleen and resolves stagnation. The composition of carrots and rock sugar can provide the human body with rich vitamin C, carotene, carbohydrates and other nutrients. The rich vitamin C, vitamin E, carotene can help strengthen the body’s immune function, promote the body’s righteousness, strengthen the body, and protect the body. Cancer fights cancer, bodybuilding fights aging. It is also suitable for physical weakness, fatigue, indigestion, cough, whooping cough, dry cornea, dim eyesight, night blindness and other diseases

Ingredients

Sea Buckthorn Jam

1. Buy ready-made sea-buckthorn juice or prepare sea-buckthorn fruit by yourself to squeeze sea-buckthorn juice (I am selling sea-buckthorn juice)

2. Wash and peel the carrots, and peel them into shredded carrots

3. Wash the lemon and cut in half, squeeze the lemon juice, take 40g lemon juice, set aside

4. Put the carrot shreds in a glass bowl and add sea buckthorn juice

5. Add rock sugar and lemon juice, seal it with plastic wrap, put it in the refrigerator for 10-12 hours, take it out and stir it every 3 to 4 hours

6. Wash the jam jar, put it in the pot, add water to touch the jar, boil for 10 minutes, turn off the heat, put the lid in the pot, continue to sterilize for 10 minutes; take out the drained water, pour the jam jar, and set aside

7. Take it out of the refrigerator, pour it into a copper pot and simmer over a medium-to-low heat

8. Remove the astringent juice after boiling

9. Boil until the jam is concentrated to 1/2, then turn off the heat, remove the jam, pour it into the cooking machine to puree the fruit

10. Pour the puree back into the copper pot, re-start the heat to simmer, and turn off the heat when it boils

11. Put the jam into the bottle, close the bottle cap tightly, and buckle while it is hot. After buckling for 30 minutes, wash the bottle and keep it at room temperature for 3~7 days before putting it in the refrigerator.