On the day before. Wash and hull strawberries, rinse. Mix together strawberries, sea buckthorn juice and sugar. Let stand overnight at room temperature. On the following day. Drain strawberry syrup into a large pot.
Bring to a boil, skim and let boil until candy thermimeter reaches 225°F (107°C). Add strawberries and continue to boil for 3 to 4 minutes.
Pour hot jam into sterilized jars. Store in refrigerator.
Taken from : http://www.argousier.ca