Directions

1. Prepare the sea buckthorn juice: extract juice from fresh sea buckthorn berries using a juicer or by mashing and straining them. You should have approximately 5 dl of fresh sea buckthorn juice.

2. In a saucepan, combine sea buckthorn juice, sugar, lemon juice, and sea buckthorn powder.
3. Stir the mixture well to ensure the sugar dissolves evenly.
4. Place the saucepan on medium heat and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
5. After 15-20 minutes, check the consistency of the marmalade. To do this, place a small amount on a cold plate. If it wrinkles and forms a skin when touched, it's ready. If not, continue simmering and repeat the test until the desired consistency is reached.
6. If the marmalade is not setting after an hour, you can add agar agar to help it firm up. Dissolve the wanted amount of agar agar in a little water, then add it to the simmering marmalade.
7. Let the mixture boil again for a few minutes, stirring continuously.
8. Once the marmalade reaches the desired consistency, remove it from heat and let it cool for about 10-15 minutes.
9. Pour the marmalade into sterilized jars (for serving with toast) or a rectangular container (for making marmalade squares) and allow to cool to room temperature.
10. Allow the marmalade to settle at room temperature. It may start to stiffen within half an hour.
11. Serve and enjoy!