How to make sloe jam? Secrets of making delicious sloe jam at home.

Blackthorn berries are not popular for storing for the winter - and in vain, because they are useful, especially in winter, when they need to support the immune system. Delicious homemade jams and compotes made from sloe are a wonderful addition to the tea table, and preparing them is not so troublesome.

I propose to make jam from sloe and apples with me for the winter. The recipe is simple and clear, with step-by-step photos.

The amount of ingredients for making blackthorn jam with the addition of apples is approximate, so the ratio of fruits can be changed depending on your preferences or their availability:

Sloe berries – 1 kg;

Small apples – 0.5 kg;

Granulated sugar - 1 kg or to taste.

How to make sloe and apple jam

I’ll say right away that in this recipe we do not add water at all during cooking. The juice released will be enough to make jam.

Sort the berries, remove debris and twigs, rinse, select large ones with whole skin.

Since we need the thorn without seeds, then next we should remove the seeds from the berries, cutting each one in half. If the berries are ripe, the seed itself easily comes away from the pulp. Sprinkle the seeded thorns with half the normal amount of sugar, cover with a lid, and leave for 12 hours to allow the juice to release.

Peel the apples, remove the skin and cores. Place in a deep plastic container and cover with the other half of the sugar. Leave for 12 hours in a cool place.

Usually there is a lot of juice and this is clearly visible in the photo. That's why I don't add water at all.

Place the sloe berries in a large saucepan, pour out the fully formed juice, and add the entire contents of the container with apples.

Place the pan on the fire and stir constantly.

It takes almost an hour to cook the product. Stir constantly so that the fruits do not stick to the bottom. Try for sugar, if it’s not enough, then you need to add 100-200 grams, since sloe (even ripe) is very tart, and we all have different taste perceptions.

Without removing from heat, use an immersion blender to make the mixture homogeneous.

Simmer for another 2-3 minutes.

The color of the jam will be pleasant, very bright. It perfectly decorates the table if it is arranged in rosettes or vases.

Be careful! Ready jam You can’t leave it on the fire for a long time: as soon as the mixture has been made homogeneous and it has boiled while stirring, we immediately begin to put it into jars. The jam is still bubbling in the jar, it is very hot, but you need to roll it up right away!

Ready-made jars with this sweet preparation You don’t need to wrap them, they are stored all winter in the refrigerator or basement.

You can stick labels and be sure that unusual jam the thorn with apples will “go away” first. It is very tasty, aromatic and a little tart.

Autumn is the time to start stocking up for the winter. A good alternative to traditional and classic blanks from tomatoes, cucumbers, peppers, currants and raspberries - rolling thorn fruits. The thorn crop rarely fails gardeners. Its fruits are unique; they are distinguished by their characteristic tartness and pleasant sweetness. The recipes are also amazing in their variety. Can be cooked delicious jam, jam, meat sauce, compote with apples and much more.

Features of sloe blanks

Thorn is a rare guest on gardeners' plots. A much more common crop is damson. This is the same plant as the blackthorn and has all its vitamin and mineral properties. But the fruits are much larger, not as tart in taste and sweeter.

Blackthorn is wild culture, and damsons are a cultivated hybrid. The fruits of both plants are called thorns.

When preparing jams and sauces for the winter, you need to consider taste characteristics fruit. Damson has a fairly pronounced tart, astringent, sour taste. The sauce made from it will be an ideal addition to meat and poultry and will improve digestion when eating heavy and fatty foods.

If the fruit is picked in late autumn, it acquires a pronounced sweetness, while maintaining its tartness. Sloes are harvested in the same way as plums, using the same technologies, but the taste will have a different richness and flavor nuances. And if to use it in fresh If it takes enough courage, almost everyone likes it when it's reworked.

Sweet sunsets for the winter

The fruit is quite dense. Before preparing sloe preparations, it is infused in granulated sugar for at least 20 hours. During this time, the fruits will release juice and mix with sugar to produce syrup. Additionally, the following cooking rules should be taken into account:

1. Both in the early and in late varieties Sloe ripeness is determined by the dark blue, inky color of the peel and pink flesh. Only hard, slightly unripe fruits are suitable for preparations.
2. Cook the turn whole, dividing it in half and removing the pit. If the skin is removed according to the recipe, then before doing this the fruit is doused with boiling water.
3. Not all varieties allow you to remove the pit, so there are ways to prepare uncut fruit.
4. When making jam, the sloe is boiled whole, then rubbed to separate the pulp from the pit and skin.

Prune jam

Required ingredients:

thorn – 1 kg;
water – 1 glass;
sugar – 1 kg;
rose oil – 2 drops. This recipe uses natural oil, but if there is no such thing, they do without it.

Preparation:

1. Wash the berries thoroughly. Place in a deep saucepan. Add sugar in a 1:1 ratio. Add water.
2. After a few hours, put on low heat. Cook for 30 minutes.
3. Using a slotted spoon, remove the berries and place them in pre-sterilized jars.
4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. Pour the resulting liquid over the berries.
6. Seal the jars with sterilized lids.

Sloe jam

To make thorn jam you only need three ingredients:

thorn – 1 kg;
water – 0.5 l;
sugar – 1.5 kg.

Prepare as follows:

1. Wash the thorns, cut them in half, remove the seeds.
2. Add half the sugar, add the same amount of water, and set aside for an hour.
3. Using a blender, prepare puree, add the remaining water and sugar.
4. Put on fire, reduce it to low and simmer for about 40 minutes.
5. Place in pre-sterilized jars, seal, turn over and cover with a warm blanket. Wait until it cools down.

Compote with apples

For such a compote, per one 3-liter container, you will need the following products:

thorn – 0.5 kg;
apples – 0.5 kg;
water - up to the neck of the jar;
sugar - at the rate of 250 g per 1 liter of water.

Preparation:

1. Wash the thorns thoroughly and leave them whole.
2. Wash the apples and chop coarsely.
3. Sterilize the jar and add all the fruits.
4. Add boiling water to the “shoulders” of the container, close the lid, wrap in a warm blanket, and set aside for 30 minutes.
5. Drain the water from the jar into a container in which the syrup will be boiled.
6. Add sugar and boil until it is completely dissolved.
7. Pour the resulting syrup back into the container. Roll up with a sterile lid.
8. Turn the container over, cover with a blanket, wait until the compote has cooled.

Pickled damsons

If you make the turn this recipe, then it will taste like olives. The following ingredients will be required:

unripe thorns – 1 kg;
water – 750 ml;
9 percent vinegar – 50 ml;
peppercorns (allspice, black) - several pieces each;
cloves – 2 pcs.;
bay leaf – 2 pcs.;
sugar – 2 tbsp. l.;
salt – 2 tsp. no slide.

Preparation:

1. Wash the thorns, sort them, remove soft, dried, spoiled fruits.
2. Place in sterilized jars (preferably small volume - about 0.5 l).
3. Prepare a marinade from the remaining ingredients. Pour hot into jars and set aside for 15 minutes.
4. Pour the liquid back into the pan, boil and fill the containers with sloe again.
5. Seal the jars hermetically with sterilized lids, turn them over, wrap them in a blanket, and set aside until completely cool.

Sloe “olives” are infused for at least a month. After this period, the jar can be opened - the product is ready for use.

Tkemali sauce

The sauce made from damson plums is almost the same as from cherry plum. The ingredients are:

thorn – 1.5 kg;
pennyroyal (regular mint is not suitable) – 10 g;
cilantro – 15 g;
ground coriander – 5 g;
garlic – 5 cloves;
dill – 15 g;
ground hot pepper – 5 g;
salt – 15 g;
water – 400 ml.

Preparation:

1. Wash and sort the fruits.
2. Pour in water and simmer over low heat for 25 minutes.
3. Add salt and the indicated spices, cook for 10 minutes.
4. Remove from heat, cool, and grind through a sieve.

Sloe jam with seeds is a recipe that will require your patience and skill, but for this you will be rewarded with delicious and healthy treat. Let's look at ways to make thorn jam.

Sloe jam with seeds for the winter

Before making sloe jam with seeds, make sure that the berries are ripe and suitable for consumption. A quality sloe berry has a dark blue skin and slightly pinkish flesh inside. Selecting only ripe fruits you can start cooking.

Ingredients:

thorn berries – 890 g;
sugar – 890 g;
water – 490 ml.

Preparation

Rinse the berries and leave to dry. Since thorn fruits have a dense consistency, it is better to prick the skin on them first.

For the syrup, add sugar and water into an enamel bowl and place everything over medium heat. After waiting for it to boil, cook the syrup for about 5 minutes. Dip the prepared sloe berries into syrup and let it brew for a day. After a day, remove the berries and boil the syrup for a couple more minutes. Place the thorns back into the syrup and cook for 15 minutes, skimming off the foam. Pour the jam into dry, hot jars, roll up and leave for storage.

Sloe jam with seeds - a classic recipe

Ingredients:

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

Preparation

Sort out ripe sloe berries with dark blue skin, rinse and dry.

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

After an hour, set the berries aside to “rest” throughout the night. Then let the chilled jam simmer for 15 minutes. Let the jam sit and cool for 5 hours. We repeat the entire procedure again.

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

Sloe jam with seeds - “Five Minute” recipe

Using this technology, jam is prepared quickly and easily, allowing you to preserve everything in the berries healthy 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

Prepare the berries: remove congealed juice, rinse thoroughly cold water, dry it. Place the dried berries in an even layer in a wide, deep saucepan and sprinkle with sugar. We repeat the procedure layer by layer, paying attention to ensuring that each berry comes into contact with the sugar. Add water to the prepared layers of berries and place the pan over low heat. After the delicacy boils, cook it for only 5 minutes, since this time is more than enough for the berries to cook without loss vitamin properties and didn’t get overcooked. Place the finished jam in a sterile container and roll it up. Place the chilled treat in cold storage. This jam can last in the cellar for up to 5 years.

Sloe jam with seeds can also be made in. 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.

The damson jam is cooked by gradually mixing in the ingredients, so there is no need to cover the berries with sugar from the very beginning. It is best to cook the berries in a large aluminum basin over medium heat with constant stirring. The damsons do not need to be left for several hours before cooking for the berries to release their juice. Instead, water is poured into them and in this form the jam is brought to a boil.

The mixture should boil for about 5 minutes.

Then you can add sugar. Sugar is not added all at once; it is best to count it in glasses.

After each glass of sugar is added, the jam is stirred until the bulk mixture is completely dissolved, and cooked for about 3 more minutes. After which a new portion of sugar is added.

At heat treatment Any berry produces juice, which tends to turn into a dense, opaque foam when combined with sugar.

After the last glass is added to the jam, you need to let the jam boil for at least 5 minutes.

In fact, this is the end of making jam.

Since the cooking of damson jam is quite short, very little foam will be released. However, it also needs to be skimmed off with a spoon or slotted spoon, as the foam will affect the overall beauty of the jam and may also form a hard curd after rolling into jars. Jam jars must be thoroughly washed and dried. You can keep the wet jars in a not too hot oven for a few minutes, or sterilize them by steaming or in the microwave. The finished hot jam should be quite liquid. The consistency should be more like jelly or liqueur than jam. It is in this form that it is poured into jars.

It thickens up to a certain point in a swirled state.

The damson jam packaged in jars is closed with a sterilized lid, turned over, wrapped in a blanket and sent to the pantry or other dark and dark place for a day. cool place. The first sample of jam can be taken within a day. At this point it will be thick enough to spread on bread instead of butter.

The damson jam turns out very tasty and appetizing. A jar of jam can be stored for quite a long time, however, as with all types of preservation, it is recommended to eat the jam within a year, because older experiments with canning can begin to ferment even under a tightly sealed lid. Also, after a year, the likelihood of sugaring increases, which will lead to the product becoming uneven.

We thank Goeva Nadezhda for the recipe and photo.

For every housewife, summer is associated not only with relaxation, but also with the beginning of the season of conservation and preparation for the winter. Jams, pickles and other twists on fruits and vegetables are not only a great addition To daily menu but also a source of pride. From our article you will learn how to make thorn jam, which will delight any guest.

You can't call it a damson popular product for making jam or marmalade, spicy note The tartness won't be to everyone's taste. Although wild berries are a type of plum, you can prepare them tasty only if you know the intricacies of the matter. One of the most important stages of cooking is preparing the berries:

The ripeness and readiness of the sloe for cooking is indicated by the blue-black color of the berries, the pulp of which has acquired a rich dark pink color. The fruits should be moderately soft to the touch. Unripe fruits are not suitable for making jam.
Preparing the berries can be considered the first stage of making jam: the fruits must not only be thoroughly washed and dried, but also thermally treated. Processing helps soften the skin and pulp, saturate the fruit with syrup and make it easier to separate the seeds from the pulp. Sloes are processed by briefly cooking over low heat (depending on the type of thorn). You can use another method - put the berries in boiling water for a few minutes.
For better impregnation The fruit needs to be pierced with a toothpick in several places.
Before cooking, it is recommended to keep the fruits in syrup for several hours, so they will cook faster.
Jam containers must be washed and sterilized.

The storage area for jam should be dry and cool. In such conditions, jam can be stored for several years. At room temperature – up to 9 months.

Video “Recipe for sloe jam”

In this video you will learn how to make delicious sloe jam.

Proven Recipes

Prepare sloe jam So, turning the tartness of the berries from a disadvantage to a savory feature is not easy. It is important to follow not only the cooking technology, but also the recommended proportions. We will present several popular proven recipes that will not disappoint you.

Classic seedless

For preparation you will need: seeded thorns - 1.7 kg, sugar (sand) - 1 kg, purified water - 90 ml.

Wash and dry the berries and remove the seeds. The process is quite labor-intensive and will take a lot of time.
Place the berries in layers in a cooking container, alternating with layers of sugar. Leave the resulting mixture for several hours.
Pour in water and stir.
The berries need to be boiled in several stages. During cooking, the jam must be stirred constantly. As soon as it boils, reduce the heat and let simmer for a quarter of an hour. Turn off and let the resulting mass cool. Next, the mixture must be boiled for another half hour. After this, distribute into dry containers and roll up. Seedless sloe jam is perfect for sweet baked goods.

Original with butter

Ingredients: sloe – 3 kg, cocoa – 300 g, butter– 220 g, sugar – 1.7 kg.

Sort through the sloe, get rid of damaged, dry and rotten berries, and rinse thoroughly.
Pour the berries into a container and add water so that it covers them completely.
Boil the berries until softened, then drain the broth and place in a colander. Grind through a fine sieve and combine with sugar.
Boil until the mixture has a thick consistency, add cocoa and butter, and cook for another 12 minutes, stirring constantly.
Roll into jars.

In a slow cooker

Products: sloes – 3 kg, granulated sugar– 2.9 kg, filtered water, ripe pears hard varieties.

The berries must be washed and dried until completely dry. Peel and core the pears and chop finely.
Add the sloes, pears and sugar one by one and leave overnight.
Stir, add water (if necessary, if there is not enough syrup), select the “Boiling” mode in the multicooker for 30 minutes.
You need to cook with the lid open, stirring constantly and skimming off the foam.
Containers and lids must be sterilized. Roll up the jam, turn it upside down and let it sit for a day.

“Five-minute” with bones

Ingredients: sloes – 1.25 kg, sugar – 1.5 kg, water – 0.25 l.

Wash, dry and prick the berries with a toothpick or fork.
Place berries and sugar alternately in equal layers.
Water warm water and leave to infuse for several hours.
Cook over medium heat, bring to a boil and simmer for another 5 minutes.
Cool until room temperature, put into containers and roll up.

With oranges

Ingredients: oranges – 1 kg, sloes – 1.5 kg, plums – 450 g, sugar – 2 kg, water (as needed).

Wash the thorns, dry them and remove seeds. Peel the oranges and grate them, remove the seeds.
Layer sugar, sloes and small orange slices.
Place the orange zest in the middle between the layers.
Let the mixture sit for a day.
Cook the jam over low heat until thickened.
Place into containers and roll up.

With apples

Ingredients: sloe berries – 1 kg, apples (red) – 0.9 kg, granulated sugar – 1.5 kg, water – 0.5 l.

Wash apples and thorns, dry them, remove seeds. If the apples have hard skin, it is better to peel it.
Cut the apples in small pieces and place together with the thorns in a saucepan with thick walls.
Cook over medium heat until boiling, then another 8 minutes.
After softening the products, strain the mixture and grind in a blender.
Mix with sugar, bring to a boil and cook for 6 minutes, stirring constantly.
Divide into jars.

Whichever recipe you choose, you will not be disappointed with the taste. It’s better to cook a little of each, and make sure that the blackthorn can have not only thorns, but also tasty berries.