Add 75 grams of sugar for 50 ml of pulp.
Boil until the temperature reaches 235°F on the candy thermometer.
Once the mixture has reached the setting point, pour into warm sterilized jars.
Ensure that there is a one quarter inch gap at the top of each jar.
Wipe any jam from the rims of the jars, and then cap.
Further sterilize the jars in a water bath canner for 10 minutes. The Sea Buckthorn jam set very quickly, within minutes.