How long to cook blackthorn jam. Sauce and sweet preparations from thorns for the winter. What varieties are suitable

Thorn grows in Russia on the slopes of the Caucasus Mountains and in the Crimea. It looks like a small berry with a characteristic wax-like coating. Sloe berries have a specific tart and slightly sour taste, but after the first frost the piquancy of the berries disappears. In the wild, thorn bushes grow in neglected ravines, on forest edges and valleys near rivers. Nobody eats fresh berries, as their taste is too tart, and therefore sweet liqueurs, jams and light jams are prepared from sloe berries.

Sloe berries contain many biological modulators - pectin and tannins, vitamins, as well as oil, sugar, fiber and nitrogen-containing compounds. Not everyone likes the taste of berries picked from the bush; as a rule, sloe can be eaten only after light frosts, but you also need to wait for them. And after frost, you can safely pick the berries and prepare various delicacies from them.

Sloes make excellent jam. The only annoying drawback is that the seeds are very difficult to separate from the berries. Therefore, removing seeds is a rather labor-intensive task, and those who have patience can get healthy, tender and aromatic jam.

The acidity of sloe berries requires special processing, so you need twice as much sugar as the berries. To remove the seeds from the berries, they need to be boiled a little, and only after that the stone will be easier to move away from the pulp. Many people make jam with seeds, but our jam will be without them. The thorn seed gives off some bitterness. But we don't want that.

In order to prepare a spicy sloe jam, you will need to take 2 kilograms of sloe, 4 kilograms of granulated sugar and 0.7 liters of water.

The washed thorn fruits are boiled, allowed to cool and removed from the seeds. Pour seedless berries into a saucepan, add 0.7 liters of water and put on fire.

Cook the sloes until they become soft. The berries need to be cooled and granulated sugar poured into them. The process of preparing thorn delicacies must be brought to the stage when the sugar is completely dissolved, stirring periodically so that it does not burn. Cook the boiled syrup for another 15 minutes, and when the jam thickens, remove it from the heat. To find out if the jam is ready, you need to drop a drop on your nail, and if the drop does not spread, it means the jam is ready. It has a surprisingly rich color and great taste.

Pour the jam into sterile jars while hot and then close and roll up the lids. The jam should stand for a day at room temperature and the next day the jars of jam can be placed in a cool place. This could be a pantry or cellar.

Seedless sloe jam is very rare, and if you manage to cook it, then enjoy its taste with pleasure.

One of the most delicious preparations is sloe jam for the winter; there are so many recipes for preparing this delicacy that it is easy to choose the most suitable one. The special features of the delicacy are a lot of useful properties and versatility (you can use the preserved food for making desserts, baking, or just eat it with bread).

When starting to prepare the workpiece, you need to take into account that there are many varieties of sloe, each of them has its own characteristics - cooking time, taste, sweetness. It is recommended to use hybrid species in jam - they are sweeter and softer. Recipes for canning plums are suitable for some varieties.

The fruits of wild plants are rarely used in canning - they are harder and have a viscous, tart taste. You can cope with the shortcomings of berries only by proper preparation and following some recommendations.

How to choose sloe for jam

For preservation, it is recommended to use only fully ripened fruits - blue-black, with pink flesh. If you do not wait until ripening, even preliminary preparation will not be able to cope with the hardness - the berries will not soften in the jam.

Regardless of what kind of turn is used for harvesting, blanching is necessary. The process of immersion in boiling water will allow you to easily get rid of the skin and remove the pit. If the varieties chosen are too hard, additionally prick each fruit with a sharp wooden stick.

A simple and quick recipe for five-minute jam

The attractiveness of this recipe is that you don’t have to waste time on preservation. The duration of cooking does not affect the taste - the workpiece turns out aromatic and sweet.

Preparation:

1. Measure out the ingredients in advance - 1.2 kg of sloe and 1.45 kg of sugar.
2. Place a layer of fruit in a wide saucepan.
3. Cover the berries with sugar.
4. Repeat the process several times, the top layer must be sugar, pour water (220 ml) on top.
5. Leave for 3-6 hours, no need to stir.
6. Put on fire, after boiling, cook for 5 minutes.

Place the prepared jam into containers, seal, and leave to cool with the lid down. You can wrap it up.

Blackthorn plum jam with pits

If you don’t have time to remove the seeds from the fruit, you can do it simply - prepare the preparation without going through this process. Preservation is used for desserts, or you can simply eat the delicacy with a bun.

Preparation:

1. Prick washed and dried fruits (1.3 kg) with a fork.
2. Prepare syrup (boil 200 ml of water with 1 kg of sugar).
3. Pour sloe into sweet boiling liquid.
4. Cook for 25 minutes, package and seal.

Important! It is imperative to remove the foam from the surface of the mass during cooking - this will be quite difficult to do later.

Seedless blackthorn jam

You can remove seeds from the fruit only after blanching for 1-3 minutes. After this process, you can begin preparing the preserves:

1. After removing the seeds, sprinkle the fruits with sugar (1 kg of ready-made sloe halves, 1 kg of sugar).
2. Add 180 ml of water - it will prevent the mass from burning.
3. Place on the stove and simmer, trying to prevent boiling, for half an hour.
4. Pack into prepared containers and seal.

Store in the cold, the preservation does not spoil for quite a long time.

Sloe jam with cherry plum

The preparation made from a combination of thorns and cherry plum has a special taste and aroma. This jam is most often used for pies - the filling does not leak out.

Preparation:

1. Prepare the fruits (2 kg), remove the seeds after blanching.
2. Add sugar (1.5 kg), stir, leave until syrup forms.
3. Drain the liquid, bring to a boil, add the berries, cook for half an hour.
4. Place into washed jars and seal.

Important! It is better to take the berries in equal proportions, this will allow you to achieve an excellent taste with a slight sourness that the cherry plum will give.

Sloe jam in a slow cooker

Using a multicooker, you can reduce the time it takes to prepare jam and turn the process into a simple, effortless task.

Preparation:

1. Prick thorns (1 kg) with a toothpick.
2. Peel and core pears (350 g).
3. Place fruits and thorns in a bowl in layers, sprinkle with sugar (about 1.4 kg will be needed for the preparation).
4. Pour water (150 ml), leave for 4 hours.
5. Cook in the “Stew” mode for half an hour.
6. Place in a glass container and seal.

Remove for storage after the preservation has completely cooled.

Prune and apple jam

Apples and thorns make a fragrant thick jam, which is perfect for delicious baked goods.

Preparation:

1. Blanch the chopped fruits (1.4 kg), remove the seeds.
2. Peel the apples and cut them into slices (500 g of fruit is enough).
3. Mix berries with apple slices, add sugar (1.3 kg).
4. Cook, stirring frequently, 20 minutes.
5. Pour into jars and seal with tin lids.

Cool the preserved food with the lid down, preferably covered with a blanket.

Storing jam

Like all preparations for the winter, it is better to send thorn jam to the cold after preparation and complete cooling. If there is no basement or cellar, you can use a refrigerator for storage.

Preserved thorns can be stored for a long time, but during this time it is recommended to check the condition of the workpiece. If mold appears on top and there is only a small amount of it, uncork the containers, remove the spoiled jam, boil the rest of the mixture and immediately use it for making desserts.

Sloe jam is a preserve that even a novice housewife can handle. There are no particular difficulties in the recipes, and if you use a multicooker, you will hardly have to waste time - the smart machine will prepare a fragrant delicacy, all you have to do is put it in jars and enjoy the tart, unique taste in winter.

Sloe berries have long been popular among chefs, as their taste gives dishes a special delicacy. Sloe jam is prepared only from these berries, but other fruits can also be added.

Before you start looking at recipes for sloe jam, it’s worth knowing which berries you need to choose. It is advisable to choose firm sloe berries, with pink flesh and dark blue skin. The berries must be of high quality, without flaws or defects. Depending on the size of the berries, damsons or other plums are added to the jam.

Sloe jam with seeds Pyatiminutka

This is a quick to make sloe recipe. Jars can be stored for up to a year.

You will need:

• up to 2 kg of medium-sized thorns;
• 0.5–0.7 liters of distilled water;
• 2.5 kg of granulated sugar, maybe a little more - 3 kg.

First of all, according to this recipe you need to rinse the berries thoroughly. Then put them in a colander so that the water drains. Transfer to an enamel bowl or pan and cover with sugar. Repeat layers again.

Then you need to pour water into the container with the sloe and let it cook. After boiling Just 5 minutes is enough for the berries to be ready. Now you need to transfer them into prepared jars and roll them up. Let cool. This product can be stored for up to 5 years in a cool place.

Another simple recipe for making sloe jam

You will need:

• kilogram of thorn berries;
• kilogram of sugar;
• 1.5 glasses of water.

Rinse the berries thoroughly and dry. Then make syrup: add granulated sugar to water, dissolve it, put on gas and cook until thickened. After this, pour the prepared syrup over the sloe berries and let them stand for a day to release the juice. Place the container with the berries on gas and cook for about an hour until the sloe jam thickens.

Another version of the sloe jam recipe

According to the recipe, you need to take one glass of sugar and sloe. Remove the stems from the berries and wash them thoroughly. Take a bowl and put the berries into it. Cover them with sugar, pour a little water and put everything on the fire together.

After a few minutes, the sugar will begin to melt. Trying do not damage the berries sloe, mix the mass and cook for 20 minutes over low heat. During cooking, foam will most likely form, which must be removed with a slotted spoon.

After the sloe jam has boiled for 20 minutes, the fire needs to be turned off and let it sit for a day. The next day, the jam needs to be boiled again for 20 minutes. After this, it can be placed in pre-washed jars, rolled up, turned over, covered with a warm blanket and allowed to stand for a day.

Recipe for damson jam

This dish is perfect with tea. Moreover, in the cold winter it can be used for colds as a warming agent.

Necessary:

• kilogram of prunes;
• 1.2 kg sugar;
• water - glass.

It is important to choose the right container for jam. It should be voluminous, as foam will form during cooking. Therefore, it is best to take a container that is twice the amount of required products.

Before you start doing jam according to this recipe, you need to prepare the prunes. They do it this way: each berry must be carefully examined so that there are no defects or damage. You also need to remove the stalk.

Before cooking, the seeds are not removed; if there is a feeling of mobility of the stone inside the berry, then this is one of the signs that the damson inside is wormy, so it needs to be put aside.

After the fruits have been sorted, you need to rinse thoroughly, drain in a colander so that excess water drains away. Next, you need to take a fork and pierce each berry in several places. This is important, because otherwise, during cooking, the skin will be separated from the pulp, which, so to speak, is not entirely aesthetically pleasing.

Then you need to prepare the syrup: mix water with sugar and put on the fire to bring to a boil. Then the syrup needs to be cooled. When it has cooled, you need to put the prepared berries in the syrup and leave for 3 to 4 hours. Thanks to this, the berries will become softer and will retain their shape in the future.

Jam according to recipe must be prepared in several steps, between which there must be an 8-hour break. On average there are 3-4 passes. Each time the jam needs to boil and cook for 5-10 minutes. Any foam that appears must be skimmed off using a slotted spoon. After each cooking, the container with jam must be shaken.

The readiness of the jam can be determined by a drop of syrup on the plate. In that case, if the drop doesn't spread, then this will mean the jam is ready. And if a droplet spreads, then you need to bring it to readiness at the last time. When the jam cools, its structure will become like a light and beautiful jelly. Therefore, it is best to put jam in jars for the winter when it is still warm.

Jam for the winter

For it you will need:

• kilo of sloe;
• sugar – 1.2 kg;
• water - glass.

This is how they prepare it. First the berries needs to be washed and dried. Pour half a glass of water over them and simmer for 2-3 minutes. Transfer to a sieve and grind until pureed.

Pour the remaining water over the thorn seeds, boil for a few minutes and wipe again. Add sugar to the thorn mass, put on gas and cook for 20 minutes. Then roll it into jars.

The resulting dish is very tasty and has a uniform consistency.

Another recipe for thorn jam

Necessary:

• Teren – 2.5 kg;
• sugar – 3 kg;
• water - liter.

The berries need to be washed, dried, covered with water and cooked until soft. Transfer to a colander, and strain the resulting broth. The fruits should dry and cool. Now you need to remove the seeds and put them in a saucepan with the broth, add sugar. Cooking time is on average 15–20 minutes.

There are many ways to prepare preserved thorns. There are variations with different proportions and ingredients. You need to try and find your ideal jam.

Thorn is a shrub of the plum family, with dark blue, almost black berries that are covered with a waxy coating. The taste of sloe is tart and you cannot eat much of it fresh. Sloes are recommended to be used for stomach upsets and to improve appetite. I have already shown how to make jam from sloe, and now I suggest making jam. In terms of time, sloe (thorn) jam is prepared faster than jam, and in terms of complexity, I won’t say which is easier; each option has its own nuances.

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

Wash the turn and remove the stems. Place the sloe in a saucepan and add water.

Cover the pan with a lid, put on fire and bring to a boil. Boil the sloe for 2-3 minutes until the berries become soft.

Then the berries need to be wiped to get rid of seeds and skins. I place the strainer directly on the pan in which the jam will cook. Pour the berries along with the broth onto a sieve and begin to grind.

Sloe seeds are not easy to get rid of. When some of the pulp has been rubbed out, the seeds must be removed by hand. Also wipe off the pulp that was around the seeds.

Add sugar to the pureed mass.

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

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

Pour the hot jam into a dry, sterile jar and screw on the screw cap; you don’t need to wrap it up.

Sloe jam keeps well at room temperature. As the blackthorn jam cools, it will become very thick. Excellent filling for buns, muffins, etc.

Delicious preparations to you!

Fruits and berries

Description

Ingredients

Steps

Let’s immediately prepare all the ingredients given in this recipe to prepare delicious sloe jam for the winter.



After that, we will start processing the turn. First of all, you need to rinse it very well. However, we should immediately warn you that it is not easy to wash off the white coating on berries with ordinary water. For this we need an ingredient such as soda.



By dissolving one teaspoon of soda powder in one liter of boiling water, we will obtain the soda solution into which we will subsequently need to place the washed thorn fruits. The 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 doused with cold water..



As already mentioned, to prevent the berries from bursting when cooking jam, they must first be pricked with a toothpick in several areas at once, which is what we now propose to do.



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



Next, place the prepared fruits in boiling syrup, and then boil the berry jam for five minutes. After boiling for five minutes, remove the thorn delicacy from the stove and set aside in a convenient place for six hours. During this time, the thorns 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 that the finished jam must be hermetically sealed in sterile jars.



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



Bon appetit!