Sea Buckthorn Jam is a fresh, citrusy, tart, and pleasantly sweet fruit preserve recipe, with a beautiful, vibrant colour.

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Hey, folks! I hope you’re all doing well and having a lovely day.

Today, I am delighted to share another delicious recipe, perfect for late summer and early fall, featuring a berry that might be new to some readers: the beautiful sea buckthorn. Let’s dive into this Sea Buckthorn Jam recipe!

But First, What Are Sea Buckthorns?

Many of you may not be familiar with sea buckthorn, especially since most readers are from the USA and Canada.

Sea buckthorn is widely cultivated in many European countries, particularly along the Atlantic coasts, including the United Kingdom, France, and Scandinavia, as well as in numerous Asian countries. Additionally, over the past few decades, crops have been grown in some states of the United States (e.g., Nevada and Arizona) and certain provinces of Canada (e.g., Manitoba and Newfoundland).

Hippophae is the genus of sea buckthorns, deciduous shrubs in the family Elaeagnaceae. Other common names include sea berry (perhaps, the most common in North America), sandthorn, sallowthorn, and even Siberian pineapple (what a cool name!) And as you can probably guess, one of the distinctive characteristics of these shrubs is thorns.

Sea Buckthorn’s Health Benefits

Sea buckthorn berries are nutritional “superfruits,” rich in antioxidants, omega fatty acids, amino acids, and vitamins (notably C, E, and A). They support immunity, heart health, and skin health, and are commonly used in skincare products.

Sea Buckthorn Side Effects

Sea buckthorn is generally safe, but may cause:

Digestive upset, like heartburn or diarrhea.
Allergic reactions, such as skin rashes.
Sea buckthorn berries may increase the risk of bleeding due to their blood-thinning properties.
Sea buckthorn may interact with blood pressure medications and those that thin the blood.

Please, as always, conduct thorough research and consult with your physician to confirm if sea buckthorns are suitable for you.

Flavour Profile and Culinary Uses

Raw sea buckthorn berries have a strong, acidic, and astringent taste due to high levels of malic and quinic acid. Some describe the flavor as a mix of passionfruit, mango, pineapple, and citrus. And it pairs perfectly with honey and orange. You can use sea buckthorns to make:

Sea Buckthorn Tea Recipe (Seaberry Tea)
To make a luscious, tangy Sea Buckthorn Curd
To use for a beautiful autumn cocktail Orange Sea Buckthorn Cocktail
Or make a dessert for adults, Orange Sea Buckthorn Milkshake with Triple Sec

Ingredients for Sea Buckthorn Jam Recipe

Sea Buckthorns – I used frozen ones, so there’s no need to thaw them in advance.
Water – Used to make sea buckthorn concentrate.
- You can use orange juice for a more fruity, citrusy flavour profile.
Granulated sugar – I usually use a reduced amount of sugar for most jams, but since sea buckthorns are very acidic, I used almost an equal ratio in this recipe. Still, the jam turned out tangy, so you may want to add more sweetness to your taste.
Classic Pectin – While sea buckthorns contain some pectin, it’s concentrated in their skins and pomace (the residue left after juicing). As we discard these parts, the recipe requires the use of additional pectin. I used Certo Original Pectin Crystals.

How to Make Sea Buckthorn Jam

First, simmer the sea buckthorn berries gently with water for about 10 minutes, stirring often. Use a spatula or potato masher to gently break up the berries during this time, which helps release their juices.

Next, pass the mixture through a fine-mesh sieve, pressing to extract as much juice as possible. Discard the residue, especially the seeds (while the skins that end up in the jam are fine and delicious, these little seeds are extremely tough and will affect the consistency).

Combine the berry extract and sugar in a pot. Simmer the mixture gently to thicken it slightly. Because the pectin content is low, you won’t notice much change in thickness. Avoid boiling over at high heat, as this can cause the jam’s colour to darken. Do not simmer for too long, as prolonged cooking can reduce both the nutritional value and color of the food. After about 20-25 minutes, add the pectin to help the jam thicken.

Lastly, add the pectin according to the package instructions. If the pectin variety requires boiling, cook the jam for the recommended time. Otherwise, you can turn off the heat immediately after adding the pectin.

Now, since pectin varies, it’s hard to provide uniform advice. I used Certo Original Pectin Crystals and found that 2 tablespoons were more than enough. Stick to this amount for the best results. If the consistency is not right the next day, try the following steps:

If your jam is too thick, add water or orange juice a little at a time, stirring well. Bring it to a boil again, simmer for about a minute, then check the consistency.
If the jam is too runny, bring it to a slow boil, add 1/2 to 1 tablespoon more pectin, stir well, and simmer for about a minute to dissolve.

How to Enjoy and Store Sea Buckthorn Jam

The ways to enjoy this Sea Buckthorn Jam are endless, from simply enjoying it on a toast (I had it with creamy cheese on a warm, toasted English muffin – so good!), adding it to your yogurt or cottage cheese, or serving it with pancakes. Another great way is to drizzle your vanilla ice cream.

However, this jam has a relatively short shelf life. Surely, sugar and pectin work as preservatives, prolonging its life, but the jam will last for 2 to 3 weeks when refrigerated (although I promise it will disappear faster!).

To preserve jam long-term, use a water-bath canning method to create a shelf-stable product. Unfortunately, I don’t do canning myself, so I cannot advise you on the proper, safe techniques. (Canning petrifies me because of the risk of botulism.) Please ask Mr. Google for help.

More Fun Fall Jam Recipes

Looking for more exciting jam recipes to enjoy this fall? Please check the ideas below:

I hope you enjoy this recipe for Sea Buckthorn Jam and will give it a try. If you try it, please let me know in the comment section below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!