Following my earlier report on the painfully thorny nature of Sea Buckthorn (known to Germans as Sanddorn), there’s the complete story.
We received a load of Sea Buckthorn in October, just when we had no time to process it. We wrapped it in cloth and froze it, after having been told that it freezes well and that the berries are much easier removed when frozen anyhow.
I finally removed the still frozen berries from the stalks today, defrosted them, extracted 1750 g of Marc de Sea Buckthorn, and made 12 jars of Sea Buckthorn jam. Very fruity, very delicious.
- Well done, Mary Berry! I take my (red) hat off to you (independent.co.uk)
- SkinZeal Sea Buckthorn Seed Oil (connywithay.wordpress.com)
- Blackcurrant and Lavender Pie (seitanismymotor.com)