Sauce and sweet preparations from thorns for the winter. Sloe jam with seeds - recipe

To prepare delicious jam of thorn fruits for the winter, you should stick to a few simple recipes on its preparation. A spoonful of this jam will be a great addition to strong tea during the cold season.

There are many varieties of blackthorn. Hybrid plants are distinguished by large fruits, they are sweet and soft in taste. When cooked they are similar to plums.

Wild thorn, on the contrary, has the opposite properties: the fruits are small in size, hard and tart. Jam made from such berries turns out delicious if you know the secrets of its preparation.

1. It is better not to use unripe sloe of any kind for making jam. You need ripe, dark-colored fruits that are moderately soft.
2. Washed fruits should always be pre-heated to soften their skins. When processing the sloe in this way, you need to cook it in boiling water for 5 minutes. This method is suitable for hard varieties.

It’s worth knowing: to shorten the cooking process, the sloe berries should first be soaked in syrup for 3-4 hours. You can even prick each berry with a toothpick to speed up the process.

How to choose sloe for jam

The quality of the jam directly depends on the “correctness” of the berry. It is advisable to choose sloe fruits that are firm to the touch, with pinkish flesh. The skin on the fruit should be dark blue. The turn should not have any defects or dents. If the fruits for jam are too small, they are mixed with larger varieties or with plums.

Even though there are various varieties, some sloe berries may not reach the peak of their ripeness until late autumn. Before cooking, it is better to taste the berries to see how tart they are and whether they are soft enough.

A simple and quick recipe for five-minute jam

Jars of such jam can be stored for a long time on a shelf with other preserves, however, such food is eaten quite quickly. short term. To prepare a twist according to this recipe, you will need 2 kilograms of fresh thorns, it is advisable to add more sugar - 3 kilograms is enough. Distilled water - 1 liter is also useful.

Preparation:

1. Place clean dry fruits in a deep bowl and cover with sugar; you can mix or place one at a time. Let it brew in the shade for 4-5 hours.
2. Place the berries and sugar in a saucepan, place over medium heat and cook for 5 minutes after the jam boils.
3. Distribute into jars and roll up.

Blackthorn plum jam with pits

Sometimes you come across sloe berries that are too hard and have to be boiled together with the seeds. For the recipe you will need 1.5 kilograms of sloe, 2 kilograms of granulated sugar and it is advisable to prepare 1 glass clean water.

1. Each berry needs to be pierced with a toothpick so that the skin can peel off quickly.
2. Such fruits may not produce juice, so you can simply mix them with sugar and start cooking.
3. Place the candied fruits into a saucepan and pour in a glass of water. Place on low heat. Boil the plums for 10 minutes and remove from heat.
4. Let the berries cool and boil them the same way, 3 times. The jam should not be liquid, then it can be distributed into jars and rolled up.

Seedless blackthorn jam

This dessert is moderately sweet and has a pleasant aroma. It's quite simple to prepare. You will need 1 kilogram of berries, a glass of clean water, and 2 kilograms of granulated sugar.

Cooking method:

1. Boil the washed sloe fruits in boiling water for 5 minutes. Place them in a colander and wait until they cool down.
2. Remove the seed from each berry.
3. Make syrup from water and sugar. Gradually dissolve the sugar in boiling water and cook the mixture over low heat until the syrup thickens.
4. Combine all ingredients and boil for 30 minutes. While the jam is cooking, it needs to be stirred from time to time.
5. Pour into jars and roll up.

Sloe jam with cherry plum

Cherry plum harmonizes perfectly with sloe berries in jam. Many people will like the taste of this dessert. You will need about 700 grams of fresh cherry plum and 400 grams of hybrid sweet thorn. Also, according to the recipe, for this amount of fruit you need 2 kilograms of sugar and 1 tablespoon of soda.

1. Prick the turn with toothpicks. Mix it with cherry plum.
2. Mix a spoonful of baking soda with warm water and add berries and berries to it. Keep them in this liquid for 30 minutes.
3. The syrup is made from water mixed with sugar. Dissolve sugar syrup in boiling water and boil until thick.
4. Place the fruits in syrup and boil for 20 minutes. Distribute the finished jam into clean jars and roll up.

Sloe jam in a slow cooker

Sloes, at high temperatures, can be cooked quickly - in 5 minutes. The best way cooking - in a slow cooker because you can calmly go about your business while the delicacy is being prepared. The container will require 3 kilograms of berries and 4 kilograms of sugar. Water may also come in handy.

Step by step recipe:

1. Place the berries in the multicooker bowl, sprinkle them with sugar on top and add a glass of clean water. Leave the ingredients to sit for 3 hours.
2. Set to “quenching” - this mode is the most suitable. Boil the berries for 30 minutes.
3. While the jam is cooking, you can prepare the jars. Pour the finished product into jars and seal with metal lids.

Prune and apple jam

This jam will be a wonderful treat for strong tea on a cold day. winter evening. You will need 3 kilograms of fresh thorn berries, 3.5 kilograms of granulated sugar, 500 grams of apples.

1. Sort through the berries, wash the apples, remove the cores and peels, and cut into cubes.
2. Place apples and plums in aluminum pan and sprinkle layers of sugar one at a time. Leave for 4 hours to allow the juice to release.
3. Place the jam over medium heat, bring to a boil and cook for 20 minutes.
4. Distribute into clean jars and roll up.

Storing jam

Late autumn sloe berries are very beneficial for the body, as they are rich in vitamin E, C and important microelements. And culinary connoisseurs value these fruits for their inherent astringency, which adds sophistication to dishes. To make sloe jam, you can use this berry either alone or 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 sloe jam with seeds.

Sloes are a very specific berry because they are very hard right away, but if you sprinkle them with sugar for a day, this characteristic disappears. And if you leave such a delicacy on fire, it will completely turn into mush. Therefore, we will consider in detail which berries should be selected for preparation, how long it is allowed to cook thorn jam, and how to store the preparation.

How to choose and prepare berries correctly

• There are early and late varieties of sloe. Some berries will ripen by the end of autumn, before the first frost appears, while others at the beginning of this time are already time to pick. To correctly determine ripeness, you need to try several fruits: if they have pliable pink flesh and a dark blue skin, then they are ready for cooking.
• Berries that are too soft are not always good. Turns cook better if they are firm and not overripe.
• If the berries are too small, then you can add damsons, cherry plums or regular plums to the jam.
• If you need to remove the skins to make jam, you should pour a little boiling water over the berries. After this, the peel will easily fall away from the pulp.
• Most sloe varieties have berries that do not allow the seeds to separate easily. For this reason, many jam recipes are made from whole fruits.
• If you want to make seedless sloe jam, it is more convenient to boil the berries a little, and then separate the entrails and skins from them through a sieve.

What utensils will you need?

• Enameled pots and bowls work well for making sloe jam. The main thing in such containers is the absence of chips and cracks, so that the metal does not have the opportunity to oxidize.
• To mix the jam, you should prepare a ladle or a large spoon (both iron and wooden options are possible).
• Glass jars with screws or lids.
• Seaming wrench or device for tightly closing containers.
• Colander or sieve (if necessary to strain the jam and separate the jam from the seeds).
• Bucket or large bowl.

How long to cook the jam so that the berries remain intact

Thorn softens quickly, so too high temperatures have a detrimental effect on its integrity. If you want to make jam so that the berries are whole, you must first let them steep in sugar until the peel becomes wrinkled. And then on the lowest heat, stirring constantly, you should prepare the dessert itself. The jam preparation time can vary from 30 minutes to 1.5 hours.

How to make delicious thorn jam with seeds for the winter

Each housewife has her own recipes winter preparations, to which unusual ingredients may be added for flavor. To make thorn jam unusual, add cloves, cinnamon, citrus zest (oranges, lemons, limes), different types sugar and even vanilla. Such additives depend only on the preferences of the housewife. Let's look at proven recipes for thorn jam with seeds for the winter.

A simple and quick recipe for five-minute jam

This dish is quickly prepared, but at the same time retains a maximum of vitamins and useful substances. 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 that should be maintained during cooking. Let's look at how to make this dessert step by step.

Ingredients:

• Small thorns, forest ones - 2-2.5 kg.
• Distilled or spring water – 0.5 – 0.7 l.
• Sugar white, sand - about 2.5-3 kg.

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

1. We wash the sloe thoroughly under running water. If there are pieces of frozen juice on the fruit, it must be removed.
2. Place the berries in a colander or sieve to allow water to drip from them.
3. We evenly place a row of thorns in a large bowl and cover it with granulated sugar. Next we lay another row of berries, then a sweet layer. It is important to use sugar equally so that it comes into contact with each berry.
4. Add water and place on low heat. After the jam boils, the berries will be ready after 5 minutes of boiling.
5. Place the jam in sterilized jars and roll up the lids. After the workpiece has cooled, it can be stored in a cold cellar, basement or other place for up to 5 years.

Appetizing blackthorn plum jam in a slow cooker

Sloes, plums and cherry plums cook very quickly when high temperatures. Sometimes a few minutes of boiling is enough for readiness, 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, humanity came up with multicookers. This wonderful device helps the housewife to quickly and easily prepare any dishes. Consider a recipe for making thorn jam in a slow cooker.

Ingredients:

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

Preserving thorn jam for the winter, recipe in a slow cooker:

1. Carefully sort through all the fruits; even slightly spoiled berries should be thrown away.
2. Rinse them under running water and drain in a colander.
3. Peel and core apples and pears and cut into pieces 2-3 cm in diameter.
4. Add 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 a sufficient amount of syrup appears at the bottom of the bowl, place the container in the multicooker. 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, place the container there, wait 5-7 minutes until the inside of the glass is doused with hot steam. When the jar is hot, remove it, place it on a clean plate and cover with a lid.
8. After the multicooker indicates that the jam is ready, open it and scoop the dessert into the prepared containers. Roll or screw the jars tightly with tin lids.
9. Place all the prepared containers upside down on the floor, wrap them in a woolen blanket, and after cooling, send them to the cellar or other cool place. Bon appetit!

How to make sloe jam with apples

Many famous chefs recommend adding apples to many dishes. These fruits add a certain sourness, which has a very good effect on the general taste qualities. Sloe jam with apples will be beneficial in winter because it contains a large number of vitamin C necessary for the body. Sloes, when cooked, have an astringent effect, so the jam will look like jelly. Let's take a step-by-step look at how to properly prepare such a dish.

Ingredients:

• Sweet honeycomb apples – 1 kg.
• Plums, damsons or sloe – 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 on the chintz for a while to drain.
2. Place all the fruits in large saucepan, add water and boil for 5-7 minutes until all the fruits are limp.
3. Rub the apples and thorns through a sieve or colander, separating the pulp from the seeds and skins.
4. Add sugar to the fruit pulp and boil the jam for 3-5 minutes.
5. After this, the dessert should be placed in jars, tightly closed with lids, and put in a dark, cool place.
6. Sloe jam with apples lasts for a very long time if the right conditions. It is allowed to be consumed in any form, and can also be used for making confectionery products.

Homemade damson jam with orange

Orange is increasingly being added to different dishes, even true Russians. This ingredient adds spice (if zest is added) or sweetness (if pulp is added) to dishes. Damon jam itself is very original, since these fruits are slightly tart and, when cooked, give an unusual flavor. And if you add an orange to it, then it will be difficult for the guests to make out what they were treated to so tasty. Let's look at a step-by-step recipe for such a dessert.

Ingredients:

• Ripe damson – 1.5 kg.
• Oranges – 1 kg.
• Plums – 0.5 kg.
• White beet sugar – 0.5-1 kg.
• Water - optional.

Recipe homemade jam from prunes with oranges:

1. We wash the berries for subsequent preparation and dry them with paper towels.
2. We separate the damsons and plums from the stones by cutting the fruits in half.
3. Peel the oranges, separate the pulp into one container, and grate the zest of 2-3 fruits onto a fine grater into another container. Discard the seeds and skins from the slices.
4. Gradually sprinkle all the fruits with sugar, laying them out in layers. Place the orange zest in one ball in the middle of the others.
5. Let the jam sit for 1 full day at an air temperature of 20-24 degrees.
6. Next, put the container with the fruit on low heat and, stirring constantly, bring to a boil. We taste the future jam and, if necessary, add more sugar.
7. When the dessert has boiled for 5-10 minutes, it needs to be placed in containers and sealed with lids. Bon appetit!

How to make jam from blackthorn plums and cherry plums

Blackthorn is often used to make prunes, but thorn jam is also 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 the common dessert. If the 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 for blackthorn plum and cherry plum jam with hazelnuts for the winter:

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

Video recipe: making sloe jam at home

If the cook has questions about preparing thorn jam, it is necessary to understand all the details before starting the process. To do this, it’s worth analyzing the advice and reviews of experienced chefs and revealing their secrets. We invite you to watch a video recipe for making thorn jam at home, which shows the step-by-step process of making the dessert:

Few people eat sloe fresh, as it has a specific sourish and rather tart taste. But from these fruits it can turn out delicious jam! Find out how to cook it!

Which turn is right?

To make the jam thick and sweet, you need to choose only ripe thorns, and even slightly overripe ones, since they are softer, sweeter and not so astringent. In any case, it is worth selecting only good berries: without areas of rotting, without spots and without holes (worms penetrate into the pulp through them, and they will definitely be superfluous in the jam).

How to make jam?

There are several ways to do this.

Method one

This recipe is very simple. To prepare you will need:

• 1 kg of sloe;
• 1 kg sugar;
• 1.5 glasses of water.

Preparation:

1. The thorns need to be washed and dried. If desired, remove the pits.
2. Next, prepare the syrup. To do this, dissolve sugar in water, bring the mixture to a boil and cook a little until thickened.
3. Pour the syrup over the sloe and leave for a day so that the fruits are soaked and release their juice.
4. Place the container on the fire and cook the jam until it thickens. This will take about an hour.

Method two

You can make delicious thorn jam, similar to jam.

List of required ingredients:

• 1 kg of sloe;
• 1.2 kg sugar;
• glass of water.

Step-by-step instruction:

1. Wash the sloe, dry it, add half the available water and cook for two to three minutes. Then transfer it to a sieve and puree to form a thick puree.
2. There will be pulp left on the bones, so fill them with the remaining water, cook for a couple of minutes and wipe again (and later they can be used for cooking compote).
3. Now add sugar to the prepared sloe puree, put the mixture on the fire and cook for about 20 minutes, then roll into jars. This jam will be smooth and very tasty!

Method three

If you decide to use this recipe, you will need:

• 2.5 g thorns;
• 3 kg sugar;
• 1 liter of water.

Description of the cooking process:

1. Rinse the berries well and dry them, pour them warm water and cook until they are soft enough.
2. Place the fruits in a colander and strain the broth; you will use it later.
3. When the berries have dried and cooled a little, remove the seeds from them, and then return them to the pan with the broth, add sugar there.
4. Cook the jam for about 15 or 20 minutes.

• 1 kg of sloe;
• 500 ml water;
• 1.3 kg sugar.

Preparation:

1. First, heat the water and pour it over the sloe for an hour (you need to wash it well first).
2. Remove the seeds from the softened berries, cover them with sugar and leave for two hours so that they release the juice.
3. Next, put the container on the fire and cook the jam until the sloe becomes completely soft.

Benefit

What are the benefits of sloe jam? It contains vitamins C, E and group B, coumarins, tannins, catechins, alcohols, flavonoids, essential oils, fructose, steroids, pectin, organic acids and so on. Thorn helps to normalize metabolic processes, improve digestion and cleanse the intestines, get rid of constipation, and eliminate swelling.

It has diaphoretic, antipyretic, anti-inflammatory and tonic effects. In general, this is just a storehouse of useful substances! But it is worth remembering that some of them are destroyed during heat treatment.

• To make the taste softer and the fruits juicier, you can soak the sloe in cool water for half an hour or an hour.
• To ensure that all the fruits are well saturated with syrup and softened during the cooking process, first pierce them with a fork or toothpick in several places.
• The seeds can be removed or left. But seedless jam usually turns out tastier, because the separated fruits are better soaked in syrup and become sweeter and more tender.
• To make the jam thicker and richer, cook it longer, then excess liquid will evaporate and the syrup will thicken.
• It is easiest to remove seeds from heat-treated berries, so blanch them first or cook them for two to three minutes so that the pulp is better separated.
• Remember that the less you cook the sloe, the more useful properties is stored in it.
• To get tasty and sweet jam, you can increase the amount of sugar. In any case, you should not feel sorry for it, since the thorn is quite sour.

Now you know that thorns can make tasty and healthy jam. Moreover, you can cook it at home!

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!

Sloe jam with seeds is a recipe that will require your patience and skill, but for this you will be rewarded with a tasty and healthy delicacy. 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. Having selected only ripe fruits, you can begin 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.

Distribute the finished jam in a sterilized container and close with nylon lids 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 all the beneficial vitamins and amino acids in the berries. 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 losing their vitamin properties and not becoming 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.