Sea buckthorn-carrot-apricot jam

sister herb

Official TTI Chef
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500 g carrots
2 dl water
200 g soaked dryed apricots
2 dl sea buckthorn berries
(1 to 2 dl water)
4 dl jam sugar

Wash, peel, dice the carrots. Boil them in water (2 dl) in 10 minutes. Add more water if needed (1 or 2 dl), soaked apricots and sea buckthorn berries, cook until the carrots are tender, about 10-15 minutes. Puree. Add the jam sugar. Boil 10 minutes with stirring. Pour into clean jars or cool and freeze.

Sea buckthorn

Sea buckthorn is a small tree, common at the part of Europe and Asia, specially at the sea shore but it´s also cultivated in the gardens:

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Little berries are quite tart and juicy. We usually make juice or jam about them because they are quite unpleasant to eat raw. They include a lot of vitamin C.

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If you can´t find sea buckthorn, you can leave it away and use 300 g apricots instead of it.
 
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