Sea buckthorn and sguelder rose in sugar

1. Stage

The first preparation is with sea buckthorn. Pick berries from the twigs, weigh them, wash and dry them well.

2. Stage

Place in a convenient container and fill with sugar (1 kg). I left it for a few hours, but you can not leave it, and continue to make.

3. Stage

Prepare the jars in advance: wash, sterilize and cool. Pour 1 tbsp of sugar on the bottom of each jar, and then add the berries. I also made extra layers of sugar, but you don't have to do that and put more berries in the jar!

4. Stage

Seal the fruit to the neck, and pour a layer of sugar on top, about 1 cm. This calls for 250 grams of sugar, but may take less or more. Prepared lids dip in boiling water, and hot close the jars. I use screw lids.

5. Stage

The second preparation - guelder rose, guelder rose are separated from the twigs, wash, let the water drain, put in a convenient container and fill with sugar (1 kg). Mix well. You can leave for some time, or you can immediately spread in cooled sterilized jars, sealing, up to the neck.

6. Stage

Put a layer of sugar on top. Boil the lids (screw) and close the jars.

7. Stage

Store the blanks in the refrigerator, or some other cool place. We have them in a cold basement. And now, three months later, I can show and tell you how the berries "behave"! At the bottom of each jar there is a little bit of sugar left, the rest has "gone" into the syrup.

8. Stage

The sea buckthorn berries didn't change much. Some berries gave all the juiciness to the syrup, but most remained fresh and juicy!

9. Stage

Guelder rose mostly gave their juiciness to the syrup, but there were some whole berries left as well! We didn't wait three months, of course, but ate them right away, and the berries were perfectly juicy! The syrup was very rich! The taste, color and aroma of fresh guelder rose!