Seedless thorns. How to make preparations for the winter from a thorn: recipes, cooking methods

Not everyone is familiar with the fruits of blackthorn and not everyone likes their tart taste in fresh... But on the other hand, many products made from blackthorn fruits - jam, preserves, marshmallows, tinctures and other preparations at home - are in great demand and popularity.

Many housewives knowing the benefits blackthorn berries, they try to keep on hand and prepare homemade preparations for the winter from such a wonderful healer. These extraordinarily healthy berry fruits are widely used to treat many ailments. The turn is especially useful for colds, upset digestive system, when fighting nausea, to calm down nervous system and for many other ailments.

Blackthorn jam has always been and is the most popular among housewives. Cooking is easy and simple, and the result is delicious! Since the fruit itself has a lot of substances necessary for the human body, is saturated with trace elements and vitamins, homework is also very useful.

To prepare the jam, it is necessary to select ripe ripe berries. It is undesirable to use overripe fruits, since hard fruits are much more suitable for harvesting. If the berries did not have time to fully ripen, it is advisable to remove the peel from them before cooking. To do this, pour boiling water over the berries and carefully remove the skin.

Determining the ripeness of the blackthorn fruit is quite simple. Ripe berries thorns with pink flesh and dark blue skin.

Blackthorn jam is prepared very quickly. To get tasty home preparation only 6-12 minutes are enough.

The blackthorn jam contains only natural ingredients:

turn;
sugar;
water.

The proportions of the ingredients are different, but generally one-to-one is the most common ratio. Or you can try the option - add 2 glasses of water and 1.5 kg of sugar for 1 kg a year. The amount of water and sugar depends on how thick and sweet you want the jam to be. To make the taste of the jam more intense, you can add any fruit and other berries to taste.

How to make blackthorn jam

Carefully sort out the prepared fruits, remove the rotten, withered and shriveled berries, remove the leaves, if possible the seeds;
Rinse the selected berries, place in a colander and let the water drain. Next, the fruits must be allowed to dry by laying them out on paper towels;
If other fruits or berries are added to the jam, prepare them too, after cleaning and cutting;
Put the prepared ingredients in a container, covering with sugar. Pour in a little water so that it covers all the fruits. Close the container with a lid and leave the mass for 3-5 hours;
The fruits should be infused to a syrupy consistency.
Next, the berries in the syrup must be brought to a boil over low heat. To keep the maximum nutrients contained in berries, it is desirable to reduce the duration of the boil. At the same time, when the mass begins to thicken, it is necessary to constantly stir so that the jam does not burn and remove the emerging foam. The initial volume will decrease by about 3 times. You should get a mass of thick consistency. If the resulting cooked mass does not spread, then your jam is ready to eat!

Most blackthorn varieties have a lot of seeds that are difficult to remove from the inside. Many housewives prepare jam directly with seeds. This will make the process much faster. If the seeds have not been previously removed from the fruit, the already cooked berries can be rubbed through a sieve.

You can also cook jam in a slow cooker, on the "stewing" program.

Jam freshly prepared at home must be placed in pre-sterilized jars and rolled up metal lids... Then the cans need to be turned upside down and cooled. Chilled jars should be turned back upside down so that the jam does not stick to the lids. You need to store finished workpieces in cool place- cellar or refrigerator.

Blackthorn jam - very tasty, tender, aromatic, and most importantly healthy! You can add it to porridge, any pastry, or just serve it with tea. Bon Appetit!

The turn is a type of plum. Berries grow more often in the wild. A small plum contains many useful components and vitamins. Due to the astringency, the berry gives the delicacy a special uniqueness. Consider thorn-based jam recipes.

Classic pitted thorn jam

turn (pitted) - 1.7 kg.
purified water - 90 ml.
granulated sugar - 1.8 kg.

You will have to devote a lot of time to extracting the seeds from the fruit. First, rinse them, wipe them with a towel, start manipulating.
Prepared berries must be sent to the pan, alternate with granulated sugar... Leave the container in the room for a few hours. After that, pour in water, mix the components, install on the stove.
Boil the treat in 2 steps. Stir constantly. As soon as the mass boils, simmer for a quarter of an hour. Let cool, repeat the manipulation. Boil the treat again for half an hour. Distribute in dry cans, roll up.

Thorn jam with apples

fresh turner - 1 kg.
red apples - 0.9 kg.
sugar - 1.5 kg.
drinking water - 0.5 l.

Rinse the jam raw materials thoroughly, dry with any cloth. If the peel is tough on the apples, you need to get rid of it. Also cut out the middle of the fruit. Chop the fruit into random pieces.
Place the apples and thorns in a heavy-walled saucepan, pour in required amount water given in the recipe. Send the container of food to the stove, turn on medium heat.
Wait for the composition to boil, boil the components for about 8 minutes. During the allotted time, the food should be completely softened.
Drain the liquid, wipe the contents of the container through a sieve with a fine mesh. Get rid of the bones. The gruel can be recycled through a blender.
Transfer the prepared mixture to a clean saucepan, stir in the granulated sugar. Place the container on the burner, wait for it to boil. Boil the treat for about 6 minutes.
Try not to stop stirring the food throughout the manipulation. Place the thorn treats in dry jars and seal tightly. Store in the usual way.

Thorn jam with oranges

oranges - 1 kg.
sugar - 2 kg.
ripe blackthorn - 1.5 kg.
plums - 450 gr.
water - if necessary

Prepare the products by carrying out all the necessary manipulations. Dry the fruit. Remove seeds from berries. Cut the zest from the oranges and grate. Remove the white layer from the citrus fruits, discard the seeds. Remove the film from the slices.
Divide oranges by small pieces... Send the prepared food to a refractory container, alternate layers with granulated sugar. It is advisable to cook the jam in an enamel container. The last layer should be sugar.
The orange zest should be in a single layer around the middle of the pot. Leave the composition at room temperature for 22 hours. Wait for infusion and abundant juice release. Then mix the ingredients.
Place the pan on slow fire... Stir the mixture constantly, wait for the bubbles to appear. Further, the composition must be boiled down until it thickens. Taste the treat and add sugar if necessary.
Follow the standard procedure for sterilizing glass jars. Find convenient closure caps. Pour the hot jam into the prepared container. Roll up the product for the winter by classical technology... Store in a dark place.

Creamy thorn jam

cocoa - 300 gr.
turner - 3 kg.
butter- 220 gr.
sugar - 1.7 kg.

Wash the thorn, carefully sort it out, if necessary, discard the rotten and damaged fruits. Send the berries to the pan, pour in the water so that it completely covers the product.
Boil the berries for a while until softened. After that, drain the hot broth, fold the turner into a fine sieve. Grind the product, discard the bones. Combine the prepared gruel and sugar in a clean refractory container.
Stir the ingredients thoroughly. Boil the composition again. Achieve a thick consistency from the mixture. Pour in cocoa, add butter. Boil the treat for about 12 minutes. In this case, you must not stop mixing the ingredients. Roll up for the winter.

ripe turner - 3 kg.
granulated sugar - 2.9 kg.
filtered water - in fact
ripe pears (hard) - 320 gr.

Collect the berries, wash under the tap, and place on waffle towels. Wait for excess moisture to dry. Remove the skin and core from the pear, chop it into thin slices.
Arrange the prepared food in layers. Alternate ingredients with sugar. Cover the container with a thick towel, leave the composition to infuse overnight.
After the time has passed, check the mixture, stir. If necessary, you can pour in a small amount pure water... Set the "Cooking" mode on the multicooker. Wait half an hour.
Boil the treat with the lid open, constantly stir the components with a wooden spatula, remove the foam. Sterilize lids and jars.
Pour the jam into glass containers, roll up. Turn the container upside down, insulate. Wait a day, after which the thorn jam must be moved to a room with a low temperature.

Blackthorn jam with cherry plum

cherry plum yellow - 1 kg.
juicy pears - 450 gr.
turner - 1.1 kg.
hazelnuts - 470 gr.
granulated sugar - 1.2 kg.

Sort fruits and berries, wash and leave to dry on a towel. Remove pits from small fruits... Prepare pears in the same way, chop into cubes, get rid of the middle.
Rinse the nuts in a fine sieve and let dry. Send berries and fruits to a suitable saucepan, add sugar, mix thoroughly. Leave the food to infuse for 3 hours. Wait for juicing and sugar dissolving.
After a few hours, put the pot of food on the stove and start the cooking process. As soon as the composition boils, reduce the heat to minimum power. Stir the ingredients, boil for a few more minutes.
After that, you need to pour nuts into the sweet mass and mix. Boil the treat for about 15-20 minutes. Pour the thorny treat into sterile containers. Seal with capron. Put glass jars to a dark place.

Blackthorn jam with cinnamon

ripe turner - 2 kg.
cocoa - 280 gr.
vanilla sugar - 15 gr.
cinnamon powder - 12 gr.
sugar - 600 gr.

Wash the berries, dry in the usual way. Butcher the fruits, remove the seeds. Send the berries to the bowl of a food processor. Grind the product until smooth.
Transfer the thorns to an enamel-coated saucepan, add regular sugar, stir. Send the product to the stove. Boil the composition after boiling for half an hour.
After the expiration of the period, add the missing components to the berry thick. Mix the ingredients well. The stove must be turned on at minimum power.
Boil a thorn treat for 1 hour. Follow the process, remove the foam if necessary, stir the food systematically. Arrange hot jam in jars, seal with threaded lids.

Surprise your family interesting treat based on the turn. Add the amount of sugar and additional components taste. Don't be afraid to experiment. Store the treat in a dry, cool place.

Video: sloe jam recipe

Blackthorn jam with seeds is a recipe that will require patience and dexterity, but for this you will be rewarded with delicious and healthy delicacy... Consider cooking methods thorn jam.

Blackthorn jam with seeds for the winter

Make sure the berries are ripe and ready to eat before making the pitted thorn jam. A quality blackthorn berry has a dark blue skin and a slightly pinkish flesh inside. By selecting only ripe fruits you can start cooking.

Ingredients:

sloe berries - 890 g;
sugar - 890 g;
water - 490 ml.

Preparation

Rinse the berries and leave to dry. Since the fruits of blackthorn have a dense consistency, it is better to pre-prick the skin on them.

For the syrup, add sugar and pour water into an enamel bowl, place everything over medium heat. After boiling, cook the syrup for about 5 minutes. Dip the prepared sloe berries in syrup and let it brew for a day. After a day, take out the berries, and boil the syrup for a couple of minutes. Dip the thorns in the syrup again and cook for 15 minutes, removing the froth. We pour the jam into dry, hot jars, roll up and leave for storage.

Blackthorn jam with seeds - a classic recipe

Ingredients:

sloe berries - 1.2 kg;
sugar - 1.4 kg;
water - 650 ml.

Preparation

Ripe blackthorn berries with a dark blue skin color, sort out, rinse and dry.

Gradually add sugar to the water, stirring it to remove lumps. Boil the boiling syrup for a few minutes, then pour the berries into the syrup, continuing to stir. Cook the berries for an hour, descaling and stirring.

An hour later, we set aside the berries to "rest" throughout the night. Then we put the chilled jam to cook for 15 minutes. We remove the jam, brew and cool for 5 hours. We repeat the whole procedure again.

Ready jam distribute in a sterilized container, close nylon caps after the berries are completely cooled. This method of making jam will allow you to keep the product in a cool room for a long time.

Blackthorn jam with seeds - recipe "Five minutes"

Within the framework of this technology, the jam is prepared quickly and easily, allowing you to keep everything in the berries. useful vitamins and amino acids. However, housewives should strictly adhere to the recommendations for temperature and cooking time.

Ingredients:

sloe berries - 2 kg;
sugar - 2.4 kg;
water - 480 ml.

Preparation

We prepare the berries: removing the frozen juice, rinse thoroughly in cold water, dry. In a wide and deep saucepan, spread the dried berries in an even layer and sprinkle with sugar. We repeat the procedure layer by layer, while paying attention to ensure that each berry is in contact with the sugar. Add water to the prepared layers of berries and set the pan on low heat. After boiling the delicacy, we cook it for only 5 minutes, since this time is more than enough for the berries to cook without loss vitamin properties and not boiled over. Put the finished jam in a sterile container and roll up. Store the chilled treat in cold storage. In the cellar, such jam can stand up to 5 years.

Pitted thorn jam can also be made at. The berries sprinkled with sugar are left for 7-10 hours, and then the jam is prepared in the "Stew" mode for 20-25 minutes.

Many housewives are looking for an alternative classic blanks for the winter. Some of them choose thorny fruits, from which they can prepare jam and other dishes according to numerous recipes.

The blackthorn fruits are unique, they are distinguished by their characteristic astringency. The recipes are striking in their variety: after all, the blackthorn can be cooked deliciously along with plums, citrus fruits or cherry plums. You can read some of the recipes for making cuttings from thorns below.

How to make a billet from a turnip for the winter

The blackthorn is a special and dense berry that should be infused under a rich layer of sugar for about 20 hours before cooking. In a day, the juice will turn into syrup. When cooking thorn jam, it must not be overexposed on the stove, as the thorn will turn into puree and lose its flavor.

If you decide to make thorn jam, then, regardless of the recipe, you need follow these rules:

Turner berries are early and late. When determining maturity, look for the rind, which should take on an inky blue color. At the same time, the pulp should become distinctly pink and moderately pliable. Soft fruits will not work, it is better to take hard and slightly unripe fruits.
It is better to cook the turner whole with plums or cherry plums.
The peel can be removed by pouring a steep pitch over the turner.
Not all varieties of blackthorn can separate the seeds from the pulp, so there are recipes for making jam with seeds.
If you decide to make jam, then the berries are boiled whole, and then rubbed through a sieve and the skins and the rest of the internals of the thorn are separated, from which you can cook compote or make homemade wine.

Recipe for quick turnip jam with seeds for the winter

This recipe is simple and quick, and since you don't have to boil the berries once again, you will save them as much as possible. beneficial features... You will need: small turner - 2–2.5 kg; sugar - 3 kg; distilled water - 0.5 l.

Berries for thorn jam need iterate over and rinse in cold water. If they have dried juice on them, then such berries are not suitable. Throw the turner in a colander and pour into a cooking container in an even layer and cover with a sugar layer. At the end, pour in water, cover the lid and turn on medium heat.

After boiling jam cook for about 5 minutes over low heat. Ready mass put in sterilized jars and seal them. Let cool and transfer to a cool place. Such preparation for the winter can be stored from 1 to 5 years, depending on the conditions.

The recipe for making thorn jam in a slow cooker

The high temperature helps to prepare such jam quickly enough. In some cases, a few minutes are enough for the fruit to cook. It is very important to control the jam preparation process and not let it "run away".

The easiest way to do this is to take it in a multicooker for cooking. In this appliance, thorn jam for the winter prepares very quickly... For the recipe you will need:

Turner - 3 kilograms (can be combined with cherry plum or plums).
Sugar - 3 kg.
Water - by eye.
Pears and apples - 0.3 kg.

Sort the berries well, wash, discard in a colander, and strain from excess water... We remove apples and pears from cores and skin and cut into thin slices... We put all the components in the multicooker bowl, pour sugar between them in layers.

Cover the bowl with a towel and leave to juice for 10 hours and syrup appears. When enough liquid comes out, place the bowl in the appliance and start the extinguishing program. for about half an hour... During this cooking time, sterilize the jars, place them on a plate and cover with lids.

When the jam is ready, pack it in jars in a warm container while hot. Close the jars, turn them over wrap and cool... Store in a cool place for the winter.

Recipe for making thorn jam with apples

In the previous recipe, apples were needed to enhance the taste, and in this they are used along with the blackthorn. Apples will give the preparation a pleasant sourness and thicken the mass to a jelly state.

You will need a kilogram of blackthorn and apples, the same amount of sugar and 0.5 liters of water. The cooking algorithm is as follows:

We wash the fruit and dry it.
We clean apples from entrails and peels.
Put the fruits in a saucepan, add water and simmer for 5 minutes, until the berries soften.
Rub the fruit through a sieve, add sugar and boil for 5 minutes, stirring well.

We fill the jars with the finished dish, cork, shift to a dark and cold place... At the right conditions this blank for the winter can be stored for a very long time.

Thorn jam with oranges

The orange added to the blackthorn can add both sourness and bitterness, it all depends on whether you use pulp or zest, respectively.

For the recipe, you will need one and a half kilograms of thorns, half a kilogram of plums, 1 kg of oranges and the same amount of sugar. Take water by eye.

Sort, wash and dry the fruit with a paper towel. Remove the bones, remove the peel from the oranges, the pulp must be disassembled into slices. Finely rub the orange zest with a grater, remove the film from the slices.

Then the fruits are laid in layers in an enamel bowl and sprinkled with sugar... There should be a layer of sugar at the end. The zest should be an intermediate layer. We leave everything for a day to extract juice.

We put the fruits and syrup on the fire and mix, bring to a boil... Add sugar if necessary and let the mixture simmer for another 10 minutes. We put the jam in jars and close for the winter.

Cherry plum jam recipe

In this recipe, the fruits do not get rid of bones and skin, you need a kilogram of yellow and red cherry plums and blackthorns, half a kilogram of hazelnuts, 0.5 kg of pears and a kilogram of sugar.

Wash fruits and sort, we clean from bones... Cut the cores out of the pears and peel them, cut the pulp into slices or cubes. Wash and dry the nuts. Put the fruit in a saucepan, add sugar and let it brew for 2 hours.

We put the contents on fire and let it boil, then add the nuts and simmer for another quarter of an hour. Then, the jam is laid out in jars and put into the refrigerator until winter.

Making pitted thorns

There are many varieties of turner. Fruits of hybrid varieties are quite large, relatively soft and sweet. Some are prepared in the same way as plums. In contrast, wild thorns are firm and tart.

Jam from them will turn out good only if you know how to cook it correctly. It is all the more important to follow the recommendations, the more sour and harder the blackthorn fruits, from which it is planned to make the jam.

This recipe will require:

thorn berries - 2.5 kg;
water - 1 liter;
sugar - 3 kg.

We select the berries, wash them and put them in a large saucepan, pour in warm water... We put on low heat and cook until the turn is softened. Remove the pan from the heat and pour the contents into a colander. Dry the berries, peel them, return the pulp to the pan and fill it with clean water, add sugar.

The jam is cooked slowly until the sugar dissolves. When the syrup is smooth boil it for 15 minutes, then it can be removed from the fire. You need to cook the jam until it thickens within an hour. You can store this dish for the winter for a long time. At proper storage such jam can last up to three years.

Turnip jam is tasty preparation for the winter with original taste that anyone can cook. After all, the ingredients and cooking method are quite simple and accessible, and it will not be difficult for you to pamper your family with this delicacy in winter.

Blackthorn is a shrub of the plum family, with dark blue, almost black berries, which are covered with a waxy coating. The taste of thorns is tart and you can't eat a lot of it fresh. It is recommended to use the thorn in case of indigestion and to improve appetite. I have already shown how to make jam from thorns, and now I propose to make jam. By time, blackthorn jam (blackthorn) is being prepared faster than jam, but in terms of complexity I will not say which is easier, each version has its own nuances.

To make seedless thorn jam for the winter, we will prepare the products from the list.

Rinse the turner, remove the tails. Place the thorns in a saucepan and add the water.

Cover the pot with a lid, put on fire and bring to a boil. Boil the turner for 2-3 minutes to soften the berries.

Then the berries need to be rubbed to get rid of the seeds and skins. I place the wiping sieve directly on the pot where the jam will be boiling. Pour the berries together with the broth onto a sieve and begin to grind.

Turning pits are not easy to get rid of. When a little of the pulp is frayed, the seeds must be removed by hand. Wipe the pulp that was around the bones too.

Add sugar to the grated mass.

Put the mass on fire, bring to a boil and cook, stirring and skimming, for 10 minutes over high heat.

Then reduce heat and cook for 5-10 minutes, until the drop stops spreading over the plate. A large drop - at the very beginning of cooking, a little less - after 5 minutes, the last, smallest - after 7 minutes.

Pour hot jam into a dry sterile jar and tighten with a screw cap, you do not need to wrap it up.

Blackthorn jam keeps well at room temperature. When the blackthorn jam has cooled, it will become very thick. Great filling for buns, muffins, etc.

Delicious blanks for you!