My seabuckthorn plants are flourishing, and the three female plants are producing far more berries than I can pick. They are also reproducing at an almost alarming rate, although the lawn mower has unwittingly taken care of some of the shoots coming from, I believe, the male plant. Their rate of growth is encouraging, and I expect some of the seeds will find their way into neighbouring properties, so foraging sea buckthorn in this area might become a reality before long.
I have written about this remarkable shrub in an earlier post, but since then have learned some practical tips about how to harvest them. They are difficult to pick. They are indeed thorny, and the small berries are soft with a very thin skin, so as soon as you apply a little pressure when picking, they tend to collapse and squirt you with sticky juice. However, if a few branches are snipped off and put in the freezer for a day, they can then be removed from the branches quite easily. As the plants need some good pruning anyway, this is the perfect time to do it.
If you find them in a local market, this is the way they will be displayed – thick clusters still on the branches.
The delicate leaves can also be removed to make a delicious tisane.
As for the berries, I decided to make a jelly which would be an easy way to preserve them, and presumably a useful addition to my pantry. I used only one cup of berries, and did not worry too much if some of the woody bits attached to the base were still attached as it would all be strained after the first cooking.
To make the jelly, I covered the berries with water and cooked them until soft – about ten minutes. I strained them, added a little hot water to the pulp and strained them again.
For two cups of strained juice, I added three cups of organic sugar. This I brought to a boil and then simmered until it reached a temperature of 235 degrees F or 120 C. If you don’t have a candy thermometer, you will know it is ready when it reaches the soft ball stage.
Pour into a jar and let cool. The amount of sugar in this means that it will keep for a few weeks, so I didn’t worry about processing it. I didn’t even remove the foam from the top because it too is just as tasty!
The flavour of the sour raw berries is not appreciated by everyone, perhaps because it is so unfamiliar, but once cooked with sugar it has a fruity caramel taste. It makes a wonderful spread, but can also be used in baking, desserts, as a glaze or a sweetener for drinks. In short, anywhere you might use honey.
Linked to Fiesta Friday #94
November 13, 2015 at 4:01 am
I have never come across this Berry! Looks so pretty.. And the jelly sounds like a great idea.
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November 13, 2015 at 1:14 pm
This came out beautifully! While the taste may be unusual at first, I’m guessing it’s something that would grow on most of us (or at least me). Happy FF, and have a marvelous weekend! 😀
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November 13, 2015 at 3:29 pm
Critters don’t like these berries? Very different but I am sure delicious. Thanks for bringing your jelly to Fiesta Friday 🙂
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November 13, 2015 at 3:43 pm
The birds do eat some, but not a lot. There are sweeter more familiar fruits, berries and seeds all around them. They really don’t know what they’re missing.
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November 13, 2015 at 7:28 pm
Oh this is awesome!!! I found out about sea buckthorn berries while I was in Finland a few years back and we had a sea buckthorn berry creme brûlée and sorbet. It was amazing and since then I have been totally in love with these little vitamin C packed berries. This recipe is great and I love the gardening/picking tips. I think I might have to try and grow these one day when I have a final place of living 🙂 Thanks for sharing with Fiesta Friday. Have a great weekend.
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November 14, 2015 at 1:17 am
Actually I had thought of making creme brulee, but using the jelly for the caramel because the taste is a bit similar but better.
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November 14, 2015 at 8:03 pm
Oooo that sounds just so great. You should definitely do that!
So you live in Canada right, I’m heading there next year, Il stop by and we can make this glorious little treat 🙂
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November 15, 2015 at 1:59 am
Whereabouts in Canada do you plan to visit? It would be lovely to get together. We are in E. Ontario near Kingston, but I am also quite a bit in Toronto, and can always arrange to get there if there is a reason.
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November 15, 2015 at 6:00 pm
We are actually going to drive from St John’s to Vancouver Island for the summer then we will find where we want to live after that. We are thinking on the western side but this could all change. So we will be everywhere 🙂
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November 13, 2015 at 8:54 pm
I had never heard of sea buckthorn until now. I learnt something new.Thanks for sharing. Happy FF!
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November 13, 2015 at 11:09 pm
I was thinking that this jelly even looked like honey. I’ve never seen sea buckthorn before. If it crops up in my store, I will know what it is! Could you use it like tomatillos?
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November 14, 2015 at 1:15 am
You are more likely to see it at Farmers’ Markets or agricultural fairs, but you will maybe find some products made from it in stores, not just jams but often cosmetics. Perhaps it could be used a bit like tomatillos in a sauce – I am still trying to figure out some more uses.
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November 15, 2015 at 12:26 pm
I would love to try this – I have heard of sea buckthorn but not had it. YOur jelly has such a beautiful color as well.
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November 15, 2015 at 4:50 pm
I have not heard of these berries. I would love to try this jelly on some delicious warm bread. Your recipe looks wonderful! 🙂
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November 15, 2015 at 6:46 pm
I love the tip how you can pick the berries off, just brilliant! A very pretty jelly 🙂
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November 18, 2015 at 12:21 pm
I wish I could find these berries. I did finally try the autumn olive berries. Very nice! I’m keeping my little tree for now.
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November 20, 2015 at 7:38 pm
Glad to hear it. I wish we could do a ‘fruit swap’!
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November 20, 2015 at 10:11 pm
We should! I wonder if I could dry autumn olives. So small, though, and there’s a pretty big seed in the center. Hey I can send you seeds if you want!
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November 20, 2015 at 10:19 pm
I see no reason why you couldn’t dry them. The taste will probably be even sharper, which would be good for baking. I would love some seeds but getting them across the border might be risky, especially since they are (mistakenly) considered a noxious invasive species. I’ll ask around here if there are any – otherwise might get back to you.
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November 20, 2015 at 10:35 pm
Please let me know. I’d be happy to send you some in a padded envelope. Should be safe that way.
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November 22, 2015 at 4:03 am
What a beautiful jelly, is this fruit similar to grapes in texture? As that is how grape jelly usually comes out 🙂
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November 22, 2015 at 4:30 am
You’re right. The texture of the jelly is very much like a grape one. The fruit is actually softer than a grape, and the skin much more delicate and easily broken. I think this is one reason you don’t see them sold commercially very often, but I did read that somewhere they are trying to develop ones that are easier to pick and store. I usually prefer the wild uncultivated sorts myself, but like grapes there would be advantages to this.
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September 14, 2022 at 12:33 am
The deer really enjoy these berries! They have eaten every berry from our trees for the past several years. They are wonderful as a morning breakfast juice. A good replacement for orange juice. I also heard some people make fruit chews with the juice.
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