- 1 l of sea-buckthorn juice (fresh / preserved)
- 800 g of sugar
Pour juice in a pan. Add sugar and bring it to boil. Stir continuously. Boil juice until the sugar dissolves completely. Then filter it through 3-4 layers of the cheesecloth. Pour filtered juice in the enameled pan and boil until its amount decreases on 1/4 or 1/5. Pour cooked jelly in the jars. Cork up the jars hermetically and cool. Do not turn them up.
Enjoy your meal!