King of Flora VC Sea Buckthorn Jam

Overview

Two days ago, a friend recommended a sea buckthorn jam to me. She said it was a specialty of their area and it was very delicious. As a jam enthusiast, of course I couldn’t miss it. However, this season is not yet the season for sea buckthorn fruits. What should I do? I thought of Northwest noodles. They have sea buckthorn juice all year round. I went to eat on the weekend and bought an extra bottle to make. Let me share with you sea-buckthorn jam. Sea-buckthorn jam is composed of sea-buckthorn fruit, spleen-strengthening and stagnation-removing carrots, and rock sugar. It can provide the human body with rich nutrients such as vitamin C, carotene, and sugars. The rich vitamin C, vitamin E, and carotene help to enhance the human immune function, maintain human health, strengthen the body, prevent cancer, and be healthy and anti-aging. It is also suitable for diseases such as physical weakness, fatigue, indigestion, cough, whooping cough, dry cornea, blurred vision, night blindness and other diseases.

Tags

• pickles with soy sauce
• rock sugar
• sea buckthorn juice
• carrot
• lemon juice

Ingredients

Steps

1. 1 Buy ready-made sea buckthorn juice or prepare your own sea buckthorn fruit to squeeze the sea buckthorn juice (I sell sea buckthorn juice);

   

2. 2 Wash, peel and shred the carrots;

   

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

   

4. 4 Put the carrot shreds into a glass basin and add sea buckthorn juice;

   

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

   

6. 6 Wash the jam bottle, put it into the pot, add water to touch the bottle, boil for 10 minutes, turn off the heat, put the bottle cap into the pot, and continue to sterilize for 10 minutes; drain the water, invert the jam bottle, and set aside;

   

7. 7 Take it out from the refrigerator, pour it into a copper pot and cook over medium-low heat;

   

8. 8 Remove the astringent juice after boiling;

   

9. 9 Cook until the jam is reduced to 1/2, then turn off the heat, take out the jam, pour it into a food processor and puree;

   

10. 10 Pour the puree back into the copper pot, turn on the heat again and simmer until it boils and then turn off the heat;

    

11. 11 Put the jam into a bottle, close the cap tightly and invert it while it is hot. After inverting it for 30 minutes, wash the bottle and leave it at room temperature for 3 to 7 days before placing it in the refrigerator.