Pick the sea buckthorns from the branches (put them in the freezer the day before to make it easier)
Save 2 tablespoons sea buckthorn for later
Blend the rest of the sea buckthorn
Pour the blended sea buckthorn through a strainer to remove the seeds. Use a spoon to get all the juice through the strainer
Grate the ginger
Mix sugar, sea buckthorn (both whole and blended), and ginger in a saucepan
Boil the jam under a lid for 5-10 minutes until the sugar has melted
Add the agar agar / gelatin powder in the saucepan and cook the jam for 5 minutes without a lid
Put the jam in a clean jam jar and let the jam cool before storing it in the fridge