Strawberry-sea buckthorn jam

Ingredients for 1 servings:

• 500 g strawberries
• 180 ml sea buckthorn juice, mother juice or direct juice
• 400 g sugar
• 1 pack of gelling agent, 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Thoroughly clean and rinse the jars, and if necessary, fill them with boiling water to disinfect them. Then let the jars drain in the sink; do not dry them. If necessary, boil the lids in clear water in a small pot and let them sit in the hot water. Hull, wash, and chop the strawberries. I use either an immersion blender or a hand mixer, depending on whether or not you want any chunks in the jam. Place the cold strawberry puree and sea buckthorn juice in a large pot. Take a few spoonfuls of the sugar and mix it with the gelling agent. Add this mixture and the remaining sugar to the cold fruit and mix well until the sugar dissolves. Bring the mixture to a boil, stirring constantly, and cook for 3-5 minutes. To test the setting, scoop out a little of the mixture with a spoon and place it on a small plate to see if the mixture is firm enough. Let it simmer a little longer if necessary. Once the jam has thickened sufficiently, reduce the heat to low and pour the mixture into the jars using a funnel. Fill the jars as full as possible, immediately close the lids, and turn them upside down. Turn them upside down again after about half an hour, otherwise the jam will stick to the lid.