Vitamin bomb

Ingredients for 1 servings:

• 500 g sea buckthorn
• 500 g rosehips
• 500 g cornelian cherries
• 1 lemon(s), juice
• 1 packet of vanilla sugar
• 1 pkt. gelling sugar, 1:1
• some citric acid, if you like

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

the 4th variant

Pluck the sea buckthorn from the branches and cut the stems and blossoms from the rosehips. Sort the cornelian cherries and remove any stems. Wash the berries, boil them separately, and press them through a sieve. For the cornelian cherries, the remaining berries, such as the rosehips and sea buckthorn, can be put through a food mill. Pour the fruit puree into a bowl, add the vanilla sugar, and the gelling sugar, and let it work for a while. I use a 3:1 gelling sugar ratio. Because the sea buckthorn and lemon make the fruit puree quite tart, it might not be to everyone’s taste. That’s why I chose a 1:1 ratio in the recipe. I also added a little citric acid, which isn’t listed above. But everyone can do it as they see fit. Now cook the whole puree according to the instructions on the gelling sugar packet, and then immediately fill the jam into clean, hot jars. I only have twist-off jars left. These are best for making and preserving jam. This jam is also a total vitamin bomb and has a very powerful effect during cold season thanks to its high vitamin C content. Primarily as a preventative measure or tonic if you’ve already caught one. But other vitamins are also bound in, such as vitamin B12 and many others. If you’re interested in the fruits, you can read about CK here. Either in the individual corresponding groups or in the main text. It can also be given to sick people on rolls or toast if you’re not that hungry. The high oil content of sea buckthorn can cause mild diarrhea! Please don’t apply too much and portion well.