- 400 g strawberries
- 200 ml sea buckthorn juice
- 500 g sugar
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