Sea buckthorn jam for winter

In general, for me sea buckthorn is an incomprehensible berry. It feels like the taste is both pleasant and unpleasant. Therefore, I still try not to eat it very often.
But my mother loves sea buckthorn very much and eats it even in its natural form. Therefore, for the winter, she closes in unrealistic quantities various goodies from this berry.
I took the recipe for making sea buckthorn jam from my mother.
Berries are sorted and thoroughly washed.
Then you need to either rub the berries through a sieve or grind them with a blender. I believe there is not much difference between these two ways.
Add sugar to the puree, bring the jam to a boil, making sure that the sugar is completely dissolved.
And then cook the sea buckthorn jam until fully cooked.
Closer to the end of cooking, add lemon juice.
We put the finished jam still hot in clean, dry jars and roll up the lids.
It is recommended to store jam in a cool place.