King of Plant Vitamins VC Sea Buckthorn Jam

Buy ready-made sea buckthorn juice or prepare sea buckthorn juice from sea buckthorn fruits yourself (I sell sea buckthorn juice);

Wash and peel the carrots, then shred them into carrot strips;

Wash the lemon and cut it in half, squeeze out the lemon juice, take 40g of lemon juice, and set aside;

Put the shredded carrots into a glass bowl and add sea buckthorn juice;

Add rock sugar and lemon juice, seal with plastic wrap, and put it in the refrigerator for 10-12 hours, stirring once every 3-4 hours;

Clean the jam jars and place them in a pot. Add water to cover the jars, bring to a boil for 10 minutes, then turn off the heat and put the lids in the pot to continue sterilizing for 10 minutes; remove and drain the water, invert the jam jars, and set aside.

Take it out of the refrigerator and pour it into a copper pot to simmer over medium-low heat;

After boiling, remove the astringent juice;

Simmer until the jam is reduced to half, then turn off the heat. Remove the jam and put it into a blender to puree.

Pour the fruit puree back into the copper pot, turn on the heat again to cook, and turn off the heat once it comes to a boil;

Pour the jam into jars, tighten the lids, then invert while hot. After inverting for 30 minutes, clean the jar surfaces and leave at room temperature for 3 to 7 days before placing in the refrigerator for cold storage.