Blackthorn plum jam. Blackthorn jam with oranges

Fruits and berries

Description

Ingredients

Steps

We will immediately prepare all the ingredients given in this recipe for making delicious blackthorn jam for the winter.



After that, we will deal with the processing of the turn. The first step is to rinse it very well. However, you should immediately warn that with the help of plain water white coating on berries is not easy to wash. For this, we need an ingredient such as soda.



By dissolving one teaspoon of soda powder in one liter of boiling water, we get that soda solution, in which the washed thorny fruits will subsequently need to be placed. Berries must be kept in water with soda for no more than half a minute, after which they should be removed from this solution and immediately poured over with cold water..



As already mentioned, so that the berries do not burst when cooking jam, they must first be pricked with a toothpick in several areas at once, which we now propose to do.



At this stage, you need to weld sugar syrup. To do this, we take sugar and dissolve it in water, after which we bring the sweet liquid to a boil.



Next, put the prepared fruits in the boiling syrup, and then boil berry jam five minutes. After five minutes of boiling, remove the thorn delicacy from the stove and set aside in a convenient place for six hours. During this time, the turn will be thoroughly soaked in sugar syrup..



After six hours, the infused dessert must be boiled again for five minutes, after which it must be set aside for the same number of hours as the previous time. In total, this procedure must be carried out three times, and after ready jam must be hermetically sealed in sterile jars.



Delicious jam from blackthorn berries with seeds for the winter is ready.



Enjoy your meal!

Many people think that thorns and thorns are different names the same berry. In fact, everything is a little different. The thorn is a wild shrub, and the thorn is a subspecies homemade plum. In other words, the blackthorn is a natural hybrid of wildthorn and cultivated plum, which in the end turned out to be larger and sweeter than blackthorn, but smaller and more tart than plums.

Otherwise, the close relatives of thorns and thorns are very similar in their beneficial qualities in terms of their impact on human health, and in gastronomic properties. The latter are best manifested in jam, which practically does not differ from each other in its noble maroon color, rich aroma, sweet and sour and characteristic tart taste.

What you need: kitchen appliances and utensils

Any container covered with enamel is suitable for preparing the product, the main requirement for which is that the enamel is crack-free, in order to avoid harmful oxidative processes that occur when the metal interacts with a hot liquid.

To stir the product, you need a large spoon - preferably wooden or plastic, which are much less damaging to vitamins than metal.

If it becomes necessary to strain the dessert or separate its liquid substance from the seeds, for example, to make jam, then a colander is required.

Did you know? If the blackthorn berries and its leaves are thoroughly roasted and then ground, then they make a good drink, very reminiscent of the taste of coffee.

How to choose the right products: features and nuances

The quality of the future jam, first of all, determines the raw materials from which it will be cooked. To choose the right berries, you need to know some of the subtleties of this process.

What varieties are suitable

Thorny fruits do not ripen together at the same time, but, depending on the variety, they stretch this process from mid-autumn to the very frosts. However, this circumstance does not significantly affect the quality of the berries themselves, but only allows a person to correctly plan his time and actions in order to make the most of all the convenient opportunities provided by this plant.

Requirements for berries

Much more important is the condition of the berries of each variety in a certain period of their ripening. And here the iron rule applies: for dessert, it is better to use unripe and slightly hard fruits than overripe and soft ones.
And in order to choose the best option, you need to look at the color of the skin of the berries, which should be radically dark blue, and the pulp, in which a rich pink hue is desirable.

Grocery list:

• thorn berries - 1 kg;
• granulated sugar- 1 kg;
• boiled water - 1-2 cups;
• citric acid - a pinch on the tip of a knife.

Step-by-step instruction:

• wash the berries;
• remove bones from them;
  
• put a layer of berries on the bottom of an enameled pan;
  
• cover them with a layer of sugar;
  
• repeat the process;
  
• cover the filled container with a lid and leave it overnight;
  
• after this period, add water to the pan;
  
• to stir thoroughly;
• put on fire;
  
• after bringing to a boil, reduce the heat;
• remove the foam from the jam;
• cook over low heat for 40 minutes, stirring occasionally and removing the foam;
  
• check readiness by dropping a drop on a saucer: if it does not spread, then the product is ready;
  
• after the jam is ready, add citric acid to it at the tip of a knife;
  
• pour the product into sterilized containers and close the lids.
  

Did you know? Juice extracted from the fruits of the blackthorn, as well as from its roots, can become a good remedy for coloring, whose palette includes red, green, yellow, gray and brown colors.

Grocery list:

• berries - 1 kg;
• granulated sugar - 1 kg;
• water - 1.5 cups.

Step-by-step instruction:

• wash the berries thoroughly;
• pierce each berry with a toothpick in several places;
  
• boil syrup from water and sugar;
  
• cool it down;
• add berries to it;
  
• leave to infuse for a day;
• carefully remove the berries from the syrup with a slotted spoon;
• bring the syrup to a boil again;
  
• pour the berries back into the hot syrup;
  
• cook until cooked;
• pour the finished dessert into jars;
  
• close the jars with paper soaked in vodka and tie the neck with a thin rope.
  

The composition of BJU and the calorie content of jam

There are no fats or proteins in this product, but there are a lot of carbohydrates (9.4 g per 100 g), which give it a considerable calorie content - 248 kcal per 100 g of jam.

What are the benefits of thorn jam

Blackthorn jam filled with a very solid set useful substances in the form of carotene, tocopherol (better known as vitamin E), ascorbic acid (vitamin C). There are also many fatty acids and oils, alcohols, tannins, steroids in the product.

A good balance of useful substances in the turne dessert, as well as their quantitative characteristics, predetermine a high preventive and medicinal value of this dessert product, which is expressed in:

• strengthening the immune system;
• metabolism optimization;
• disinfecting properties;
• diuretic qualities;
• prevention of edema;
• normalization of the activity of the gastrointestinal tract.

Important! Despite its obvious sweetness, sloe jam does not discourage, like many other desserts, but, on the contrary, improves appetite.

Is it possible for pregnant, lactating and children

The pronounced antiemetic qualities of this product come in handy for pregnant women, especially in the first trimester. No less useful for them is the ability of jam to force the removal of toxins and toxins from the body, which is extremely important for toxicosis.

And children, besides the pleasure of it delicious product, receive also real benefit for your body in the form of increasing its immunity. Hence, they have increased resistance to colds. Blackthorn jam also has anti-inflammatory qualities, fighting infectious problems in oral cavity in children.

We increase the benefit

As you can see, blackthorn jam is very useful. But these qualities can be further increased by adding some other berries or fruits to the turn when making jam, which will not only enhance the existing beneficial features, but also allows you to add new ones.

Recipe for blackthorn jam with apples

For its preparation, you need to take 1 kg fresh berries thorny and as many red apples. You will also need 1.5 kg of sugar and half a liter of water. Apples need to be peeled and be sure to cut the middle out of them.

Then the apples are cut into pieces, together with the blackthorn berries they are put in a saucepan, poured with water and put on medium fire. Bringing the mixture to a boil, boil it for about eight minutes until ready, which is characterized by complete softening of the fruit.

The resulting mass is rubbed through a sieve, sugar is added to it, and the mixture is put on fire, on which it is boiled for five to six minutes with active stirring.

Store dessert in sterilized and hermetically sealed jars.

How to make Blackthorn Jam with Orange

To 1.5 kg of pitted berries, add 1 kg of oranges. But first, citrus fruits must be rid of the peel, all white layers and seeds. The zest should be grated. And the oranges themselves, cut into small pieces, together with the turn, lay in layers in an enamel pan, sprinkling each layer with sugar. It is recommended to place the grated zest in the middle of the layers.
After all these manipulations, the resulting mixture should be left at room temperature for about a day, and then, thoroughly mixed, put on a small fire and boil until thickened. Store jam should be, like all similar products.

Recipe for blackthorn and cherry plum jam

We take 1 kg of blackthorn berries, so much yellow cherry plum and 450 g juicy pears. The berries should be removed from the seeds, and the pears should be freed from the inedible center and cut into small pieces.

Then the berries and pears must be placed in an enamel bowl, pour 1.2 kg of sugar into it, mix everything well and let the mixture brew for three hours.

Then you need to put it on the stove, bring it to a boil, reduce the heating temperature to a minimum and add about 500 g of crushed hazelnuts to the heated mass. Mix it all again and cook for another twenty minutes. The storage of this product is no different from the storage of other jams.

Possible harm and contraindications

Blackthorn and thorns belong to those plants whose harm to humans is minimal. In addition to people who suffer from individual intolerance to any component of these berries or for whom they act as allergens, these fruits do not threaten anyone else.
As for jam, it is spared such a nuisance for a person as an increase in acidity in the stomach, unlike raw blackthorn berries.

Important! The kernels of thorn pits should not be eaten due to the presence of a very toxic substance in them - amygdalin.

But the large presence of sugar in jam makes people with diabetes be wary of it. But this, however, can be said about any sweetness, so the thorn is no more to blame here than others.

Some experts believe that this product should also be used with caution by people who have problems with the liver and thyroid gland.

In addition to the infamous crown of thorns, the thorn was not seen in anything else reprehensible. But it has a lot useful qualities, and thorn berry jam is rightfully considered one of the best desserts, which decorate a person's table at any time of the year, but are especially in demand in winter in addition to a hot cup of tea.

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The turn grows on many garden plots, since it does not apply to capricious trees. In addition, it bears fruit well even in vivo without human care. For this reason, the fruits of the blackthorn are quite affordable, and in the harvest year there are so many of them that it is difficult to resist making blackthorn jam for the winter. There are many recipes for it, some prefer to cook sloe jam with seeds, others do not, others even wipe the fruits to get thick jam. All these recipes are not complicated, however, in order for the jam to turn out tasty and fragrant, some subtleties should be taken into account.

Subtleties of cooking

There are many varieties of thorns. The fruits of hybrid varieties are large enough, they are relatively soft and sweet. Some of them are prepared in the same way as plums. The fruits of wild thorns, on the contrary, are hard 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 sourer and harder the fruits of the turn, from which it is planned to make jam.

• An unripe turn is not suitable for making jam. It is necessary to wait until it becomes blue-black, with flesh of a rich dark pink color, moderately soft to the touch. This is what a ripe turn looks like.
• Before making jam, the turn must not only be washed and dried well, but also subjected to heat treatment. This is necessary so that the skin and pulp become softer. This will allow the fruits to be better saturated with syrup, and will also facilitate the process of separating the pulp from the seeds if the jam should be without them. Heat treatment involves boiling the turn over low heat for several minutes. You can lower it into boiling water, after placing it in a colander, and hold it in it for several minutes - the result will be the same.
• In order for the fruits to be better saturated with syrup, each of them should be pierced in 2-3 places with a wooden toothpick.
• The cooking process of the turn should be long. There is only one way to reduce the cooking time of the turn on the stove - to insist the turn in syrup for several hours. The longer the fruits are in the syrup, the less they will have to be cooked later.

The finished jam is laid out in sterilized, and not just washed, jars. hermetically sealed closed banks stored in a cool room, which may be an unheated pantry. The cooler the room, the longer the jam will stand. If it is kept at room temperature, it must be eaten within 9 months; when stored in a cold cellar, sloe jam will stand quietly for 2 years.

Blackthorn jam with pits

Composition (per 2.5 l):

• turn - 1.25 kg;
• sugar - 1.5 kg;
• water - 0.25 l.

Cooking method:

• Prepare the fruits by sorting them, rinsing them in running water and pricking each with a fork or toothpick.
• Pour part of the turn into the basin so that it lies in one layer, cover it with sugar. Lay out the second layer and cover it with sugar too. Spread until the fruits are over, trying to distribute the sugar evenly.
• Pour warm water over everything. You don't need a lot - one glass is enough.
• Cover with a cloth or lid, leave for a couple of hours.
• Put the basin with the turn on the stove, turn it on. Bring to a boil over medium heat and cook after the jam has boiled for another 5 minutes.
• Let the jam cool down room temperature and arrange in sterilized jars. Close with plastic covers and hide in the refrigerator.

If the jam is laid out hot and immediately roll up jars with it metal lids, then the entire turn will be concentrated in the upper part of the jar, but the jam can be stored in the pantry.

Jam from the turn without stones

Composition (per 2.5 l):

• turn - 1.5 kg;
• sugar - 1.5 kg;
• water - 0.5 l.

Cooking method:

• Put the sorted and washed turn into a basin, fill it with warm water. Put the basin on a quiet fire and keep it on the stove until the turn is soft. If the water boils at this time, it’s okay, because the turn will still be subjected to further heat treatment, so vitamins that are destroyed under the influence of high temperatures cannot be saved. In addition, it still has a lot of useful substances.
• Cool the fruit and remove the stone from each.
• Place the pitted turn into a basin. In another container, for example in an enamel pan, cook thick syrup and fill them with a turn.
• Put the basin on a quiet fire and cook for 30 minutes, stirring constantly.
• Pour into sterilized jars and seal immediately. After cooling, remove the jars for the winter to the place where you usually store the blanks. Jam is good at room temperature.

Jam without pits is not as easy to prepare as with pits, but it is much more pleasant to eat. In addition, thorn bones contain hydrocyanic acid, which does not act on the human body in the best way, although in such doses in which it enters the jam, it most likely will not cause serious damage to health.

Thick Jam from Blackthorn

Composition (per 2.5 l):

• turn - 1.5 kg;
• sugar - 2 kg;
• water - 0.5 l.

Cooking method:

• Sort, wash the turn, fill it with a glass of water and put on fire.
• After the water boils, boil the turn for 5 minutes, cool and rub through a sieve with a spoon or wooden pusher.
• Do not throw away the pomace, as there will probably still be a lot of pulp on the bones. It is better to fill them with a glass of water and cook again for 5 minutes. Pass through the sieve again.
• Pour the mashed blackthorn pulp with sugar.
• Put the bowl of jam on low heat and cook until the jam becomes thick. It usually takes an hour and a half.
• Pour the jam into jars and roll them up with metal lids. When cool, put away for the winter.

After cooling, the jam will thicken even more and will resemble jam in consistency, which will be very convenient to spread on toast, use as a filling when making pies and other pastries.

Blackthorn jam in a slow cooker

Composition (per 2.5 l):

• turn - 1 kg;
• sugar - 1.25 kg;
• pears or apples - 0.2–0.3 kg;
• water - 0.25 l.

Cooking method:

• Wash fruits, dry.
• Prick the turn with a toothpick.
• Cut the core out of apples or pears. Peel them off. Cut the pulp into small sticks.
• Put a quarter of the turn, some apples in the multicooker bowl, pour a glass of sugar. So gradually lay out the rest of the fruit, sprinkling sugar on each layer.
• Pour a glass of water, cover with a lid and leave for 6-8 hours.
• Turn on the extinguishing mode for 30 minutes.
• Turn off the multicooker, open the lid and put the jam in jars that need to be sterilized beforehand.
• Seal the jars tightly and store them after they have completely cooled.

Making blackthorn jam in a slow cooker is a great way to busy housewives. In addition, thanks to the inclusion of apples (or pears) in the recipe, the jam acquires unique notes.

Even an inexperienced hostess can make jam from thorns; many people like this dessert. It is valued for its thick consistency, bright aroma and sweet-tart taste.

The late autumn blackthorn berry is very useful for the body, as it is rich in vitamin E, C and important trace elements. And connoisseurs of cooking appreciate these fruits for their inherent astringency, which gives sophistication to dishes. To make blackthorn jam, it is allowed to use this berry both on its own and combine it with plums, oranges, cherry plums and other fruits. Study the recommendations given in the article, and the dish will turn out amazingly tasty. In the publication, we will indicate proven recipes for blackthorn jam with seeds.

Turn is a very specific berry, because it is immediately very hard, but if it is sprinkled with sugar for a day, this characteristic disappears. And if such a delicacy is overexposed on fire, then it will completely turn into gruel. Therefore, we will consider in detail which berries should be selected for harvesting, how long it is allowed to cook blackthorn jam, and how to store the harvest.

How to choose and prepare berries

• There are early and late varieties thorns. Some berries ripen by the end of autumn, before the first frosts appear, while others at the beginning of this time are already time to pick. To correctly determine maturity, you need to try a few fruits: if they have a supple flesh of a pink hue and a dark blue skin, then they are ready for cooking.
• Too soft berries are not always good. The turn is best cooked if it is firm, not overripe.
• If the size of the berries is too small, then it is allowed to add thorns, cherry plums or ordinary plums to the jam.
• If for the preparation of jam, it is necessary to detach the skins, then the berries should be doused with a little boiling water. After that, the peel will easily lag behind the pulp.
• Most blackthorn varieties have berries that do not allow the pits to separate easily. For this reason, many jam recipes are made with whole fruits.
• If you want to make pitted turn jam, it is more convenient to boil the berries a little, and then separate the insides and skins from them through a sieve.

What utensils do you need

• Enameled pots and bowls are good for making sloe jam. The main thing in such containers is the absence of chips and cracks, so that the metal does not oxidize.
• To stir the jam, it is worth preparing a ladle or a large spoon (both iron and wooden options are possible).
• glass jars with screws or lids.
• Sealing key or device for tightly closing containers.
• Colander or sieve (if necessary, strain the jam and separate the jam from the seeds).
• Bucket or large bowl.

How much to cook jam so that the berries remain whole

The turn is quickly softened, so too high temperatures adversely affect its integrity. If you want to make jam so that the berries are whole, you must first let them brew in sugar until the peel becomes wrinkled. And then on the smallest fire, stirring constantly, it is worth preparing the dessert itself. The preparation time for jam can vary from 30 minutes to 1.5 hours.

How to cook delicious blackthorn jam with seeds for the winter

Every housewife has her own recipes winter preparations, which can be added unusual ingredients for taste. To make the blackthorn jam unusual, they put cloves, cinnamon, citrus peel (oranges, lemons, limes) to it, different types sugar and even vanilla. Such additives depend only on the preferences of the hostess. Consider proven recipes for blackthorn jam with seeds for the winter.

A simple and quick recipe for five-minute jam

Such a dish is prepared quickly, but at the same time retains a maximum of vitamins and nutrients. Pyatiminutka jam can be stored for up to 1 year, and in some cases more. In the recipe, it is important to adhere to the cooking time and temperature, which should be maintained during cooking. Consider how to make such a dessert step by step.

Ingredients:

• The turn is small, forest - 2-2.5 kg.
• Distilled or spring water - 0.5 - 0.7 liters.
• Sugar white color, sand - about 2.5-3 kg.

How to cook sloe jam with seeds for the winter quickly?

1. Rinse thoroughly under running water. If there are pieces of frozen juice on the fruits, it must be removed.
2. We recline the berries in a colander or sieve so that water drips from them.
3. We evenly spread a row of sloes in a large bowl, cover it with granulated sugar. Next, lay another row of berries, then a sweet layer. It is important here to use sugar equally so that it comes into contact with each berry.
4. Add water, put on a small fire. After the jam boils, the berries will be ready after 5 minutes of boiling.
5. Arrange the jam in sterilized jars, roll up the lids. After the workpiece has cooled down, it is allowed to store it in a cold cellar, basement or other place for up to 5 years.

Appetizing blackthorn plum jam in a slow cooker

Blackthorn, plum and cherry plum are cooked very quickly when high temperatures. For readiness, sometimes a few minutes of boiling is enough, so during the passage this process, it is important to be nearby so that the jam "does not run away." But in order not to stand at the stove for a long time, mankind came up with multicookers. This wonderful device helps the hostess to quickly and easily prepare any dishes. Consider the recipe for making blackthorn jam in a slow cooker.

Ingredients:

• Ripe plums, sloes or cherry plums - 3 kg (a combination is allowed in equal shares).
• White sugar, free-flowing - 2-3 kg (depending on the acidity of the berries).
• Water - as needed.
• Apples, pears - 200-300 grams each, for taste.

Preservation of blackthorn jam for the winter, recipe in a slow cooker:

1. Sort through all the fruits carefully, even slightly spoiled berries should be thrown away.
2. Rinse them under running water, drain in a colander.
3. Apples, pears, peel and core, cut into pieces 2-3 cm in diameter.
4. Fold all the ingredients in layers, sprinkling them with sugar.
5. Cover the container with a large sheet of paper or a cape and leave it for 5-10 hours.
6. When enough syrup appears at the bottom of the bowl, place the container in the slow cooker. Set the "Extinguishing" mode to the minimum amount of time (20-30 minutes).
7. During cooking, it is necessary to prepare containers. Banks should be sterilized. To do this, boil some clean water in a container with a narrow neck, put the container there, wait 5-7 minutes until the glass is drenched with hot steam inside. When the jar is hot, remove it, put it on a clean plate and cover with a lid.
8. After the slow cooker reports the readiness of the jam, open it and spread the dessert over the prepared containers with a ladle. Roll up or twist the jars tightly tin lids.
9. Place all prepared containers upside down on the floor, wrap them in a woolen blanket, and after cooling, send them to a cellar or other cool place. Enjoy your meal!

How to cook blackthorn jam with apples

Many famous chefs recommend adding apples to many dishes. These fruits add some sourness, which is very good for general palatability. Blackthorn jam with apples will benefit in winter because it contains a large number of necessary for the body of vitamin C. The turn, when cooked, gives an astringent effect, so the jam will look like jelly. Consider step by step how to cook such a dish.

Ingredients:

• Sweet honeycomb apples - 1 kg.
• Plums, thorns or sloes - 1 kg.
• Water - up to 0.5 l.
• Sugar - 1-1.5 kg.

The procedure for making the perfect sloe and apple jam for the winter:

1. Wash all the fruits under running water, leave them for a while on the calico so that they drain.
2. Put all the fruits in a large saucepan, add water there and boil for 5-7 minutes until all the fruits are limp.
3. Wipe the apples and turn through a sieve or colander, separating the pulp from the seeds, skins.
4. Add sugar to the fruit pulp, boil the jam for 3-5 minutes.
5. After that, the dessert should be laid out in jars, tightly closed with lids, put away in a dark, cold place.
6. Blackthorn jam with apples is preserved for a very long time if observed right conditions. It is allowed to use it in any form, and it is also possible to use it for the preparation of confectionery.

Homemade blackthorn jam with orange

Orange is increasingly being added to different dishes, even true Russians. Such an ingredient gives dishes spiciness (when adding zest) or sweetness (if pulp is placed). Blackthorn jam itself is very original, since these fruits are a little tart, and when cooked they give an unusual flavor. And if you add an orange to it, then it will be difficult for guests to make out what they were treated to so delicious. Let's take a step-by-step recipe for such a dessert.

Ingredients:

• Ripe thorn plum - 1.5 kg.
• Oranges - 1 kg.
• Plums - 0.5 kg.
• White beet sugar - 0.5-1 kg.
• Water is optional.

Recipe homemade jam from thorns with oranges:

1. We wash the berries for their subsequent preparation and dry them with paper towels.
2. Thornosliv, plums are separated from the stone, cutting the fruit in half.
3. We peel the oranges, separate the pulp into one container, and rub the zest of 2-3 fruits on a fine grater into another bowl. Discard the bones and skins from the slices.
4. All fruits are gradually poured with sugar, laying them out in layers. Put the orange zest in one ball in the middle of the rest.
5. We leave the jam to infuse for 1 full day at an air temperature of 20-24 degrees.
6. Next, put the container with fruit on a small fire and, stirring constantly, bring to a boil. We try the future jam and, if necessary, add more sugar.
7. When the dessert has boiled for 5-10 minutes, it must be laid out in containers and sealed with lids. Enjoy your meal!

How to make blackthorn and cherry plum jam

Blackthorn is often used to make prunes, but blackthorn jam also turns out to be very tasty. At the same time, it is not recommended to separate the peel from the fruit; when cooked, it becomes very tasty, and children love to catch it from a common dessert. If cherry plum has been preserved by late autumn, then it should also be added to the jam, adding other, unusual notes to the taste.

Ingredients:

• Ripe blackthorn (plums) - 1 kg.
• Cherry plum yellow or red - 1 kg.
• Pear - 500 g.
• Hazelnuts - 500 g.
• Sugar - according to taste preferences, about 1 kg.

Step by step recipe blackthorn plum and cherry plum jam with hazelnuts for the winter:

1. We wash all the prepared fruits, looking through them again and separating the spoiled berries.
2. We take out the bones from the blackthorn and cherry plum.
3. We clean the pears from the peel and the inner core, cut into small pieces, like half a plum.
4. We clean the hazelnuts, wash them under running water, and dry them.
5. Pour the fruits in a saucepan with sugar and after 2-3 hours, when they start up the first juice, put on fire.
6. In the first minutes of boiling the jam, add nuts to it and after 10-15 minutes the dish is ready.
7. We lay out a delicious dessert in sterilized jars, close with tin lids. In winter, we take it out of the refrigerator and enjoy it!

Video recipe: making blackthorn jam at home

If the chef has questions about the preparation of blackthorn jam, it is necessary to clarify all the details before starting the process. To do this, it is worth analyzing the advice and feedback of experienced chefs and revealing their secrets. We offer you to watch a video recipe for making blackthorn jam at home, which shows step by step process making dessert:

Not all shrubs are used by humans for the purpose of treating and eating their fruits. Blackthorn is considered one of the unpretentious, but popular. The thorny shrub blooms in early spring and begins to bear fruit by mid-summer.

From its berries you can cook many variety of dishes as for simple lunch or dinner, and prepare for the winter. The most common preservation of the turn is considered to be jam. Consider popular step-by-step recipes.

Easy option

The traditional way cooking includes available ingredients. The jam of their blackthorn is brewed for the winter, pitted. It turns out very tasty, fragrant.

Products:

• pure water- 180 ml;
• granulated sugar - 3.6 kg;
• turn (pitted) - 3.4 kg.

1. Wash the fruits, dry and carefully remove the bone located inside. Put the processed berries in a saucepan alternately with granulated sugar. Cover and leave for 2-3 hours to release a sufficient amount of juice.
2. After the specified time, stir the composition by adding liquid. Put on a hot burner, bring to a boil and lower the temperature. Boil the mass for 15 minutes. Close, remove from heat and set aside. Repeat the cooking and cooling procedure 1 more time.
3. Decompose by sterile jars close tightly and store in a cool place.

Underwired

In order for the delicacy to stand well all winter, the mass is laid out in hot sterile jars. The lid is recommended to be used for hermetic seaming. Consider the recipe for making jam from sloes with pits.

Products:

• turn - 700 g;
• granulated sugar - 750 g;
• pure water - 125 ml.

1. Sort the berries, remove rotten and spoiled ones. Wash well, dry. Using a wooden toothpick, make a few punctures.
2. Lay out layers of sloes and granulated sugar. Pour in specified quantity water. Cover with gauze and leave on the table for 2-3 hours.
3. After the time has elapsed, place the container with the contents on the burner. Warm up at medium temperature, and after boiling, continue cooking for 5 minutes.
4. Cool, arrange in sterile jars. Close nylon lids, put away in a cold place.

Jam with cinnamon

Pitted turn jam for the winter is prepared with the addition of cinnamon. The preparation is fragrant, tasty and very tender. The dish can be used for making sandwiches or delicious pastries.

Products:

• turn - 1 kg;
• cocoa powder - 140 g;
• vanilla sugar- 8 g;
• crushed cinnamon - 6 g;
• granulated sugar - 300 g.

Then we do this:

1. Sort the turn, wash and dry on a clean towel. Divide into 2 parts and carefully remove the bones. Put the berries in a suitable bowl and chop with a food processor, blender or meat grinder. The mass should be homogeneous.
2. Place it in a heavy-bottomed saucepan, add granulated sugar and mix well with a wooden spatula.
3. Place on the stove, wait until it boils and continue cooking for another 30 minutes. Then add the rest of the ingredients. Heating is minimal.
4. The jam is boiled for 60 minutes. It is important to regularly remove the foam and stir the composition. Pack in jars, close tightly and store in the cellar after cooling.

with orange

Citrus contains maximum amount vitamin C. It is he who has a beneficial effect on immune system preventing the development of pathogenic microflora. Dessert is especially recommended for families with small children.

Products:

• orange - 500 g;
• granulated sugar - 1 kg;
• turn (ripe) - 750 g;
• plum - 230 g;
• water in consistency.

1. The main component to sort out, remove the spoiled ones. Rinse, lay out clean towel and dry. Carefully remove the bones.
2. Rinse the oranges, cut off the skin with a thin layer and chop it on a fine grater. Be sure to remove the white film from citrus fruits. While slicing, chop into equal pieces.
3. Layer oranges, sloes and granulated sugar. Spread the chopped zest in a single layer in the middle of the pan. Cover with a thick cloth, leave in this form in cool place for a day.
4. After the time has elapsed, mix the mass. Set to low heat, boil until thickened. Assess the taste and add more sugar if necessary.
5. Arrange in sterile jars, close tightly and put away after cooling in a cool, dark place.

Dessert "Vitamin Charge"

This version of the treat contains great amount vitamins. The taste of the dish is unusual. Therefore, initially it is recommended to prepare it in small quantities for testing. And we will cook blackthorn jam with pears, cherry plums and nuts.

Products:

• yellow cherry plum - 500 g;
• ripe pear- 230 g;
• turn - 550 g;
• nuts - 240 g;
• granulated sugar - 600 g.

Then we follow the instructions:

1. Sort all products. Only ripe and without signs of spoilage fruits are suitable for cooking. Wash, put on a clean cloth, dry. Remove seeds and seed box from fruits and berries. Chop the pear into a medium sized cube.
2. Rinse the nuts, remove the partitions and dry. Combine berries with fruits, add granulated sugar and mix thoroughly. Cover with gauze and leave on the kitchen table for 2-3 hours for improved dissolution of granulated sugar.
3. After the time has elapsed, place the container with the contents on the stove. Bring to a boil, reduce the heating temperature and, while stirring, boil for 5-10 minutes.
4. Add nuts, stir. Boil for another quarter of an hour. decompose delicious dessert in jars, close tightly and store in a dark, cool place.

Blackthorn jam in a slow cooker

Any housewife can make a delicious dessert with the help of a “miracle stove”. By adding a pear to the berry, the aroma and flavor of the dish is unusual, original. The main thing is to prepare all the ingredients and process the containers.

Products:

• turn - 2 kg;
• granulated sugar - 2.5 kg;
• pear - 600 g;
• pure water - 500 ml.

The procedure is as follows:

1. Sort out berries and fruits, remove spoiled and unsuitable fruits for conservation. Rinse, dry. Make a few punctures in the turn with a wooden toothpick.
2. Cut the pear into 2 equal parts, remove the seed box and the place of attachment of the stalk. Cut off the skin in a thin layer, and chop the pulp into a medium-sized cube or bar.
3. Define layers of sloe, pear and granulated sugar. Add the specified amount of liquid. Cover and leave in this form for 9 hours.
4. After the time has elapsed, set the "Extinguishing" mode, and the timer for half an hour. After issuing a signal, turn off and open the kitchen assistant. Arrange in sterile containers, close tightly and put away after cooling in the cellar.