If you can’t find sea-buckthorn berries, you can substitute rosehips or haws, or simply use 1.5kg crab apples
1. Very carefully remove the berries from sea-buckthorn - they have vicious thorns - and discard any leaves.
2. Roughly chop the crab apples toss them into a non-reactive pan with the sea-buckthorn berries. Add roughly enough water to cover the fruit by 2cm, up to 1l, and bring to the boil. Simmer for 10-15 minutes, until the crab apples are soft and pulpy. Strain through a sieve lined with muslin, into a clean pan.
3. Add the sugar and taste, adding more if needed for desired sweetness.
4. Soak the leaf gelatine in a bowl of cold water for about 5 minutes to soften (use approximately 8 leaves for every litre of liquid), then squeeze out any excess liquid.
5. Put the gelatine leaves into the warm, fruity mixture and stir until completely dissolved. Pour into wine glasses and when cool, cover and leave to set in the fridge for several hours.
1. Wash the berries and place them in a pan. Add enough water just to cover, bring to the boil, lower the heat and simmer gently for 20-30 minutes.
2. Strain through a muslin-lined sieve into a clean pan, add sugar to taste, stirring until it has dissolved. Bring to boil and simmer to thicken.
3. Leave to cool before serving poured over the jellies.
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