Sea buckthorn jam with thyme and basil
300 g (2 cups) sea buckthorn
1 C. thyme powder
20 fresh basil leaves, cut into very fine pieces 300 g (1 1/2 cups) sugar
80 ml (1/3 cup) water
Sea buckthorn berries keep very well in the freezer.
1. Pour all the ingredients into a saucepan. Mix with a wooden spoon and bring to a boil. Reduce heat to low and simmer uncovered for 20 minutes, stirring regularly.
2. Pour the jam into a previously sterilized jar, close immediately and leave to stand at room temperature. Store in the refrigerator after opening.