Blackthorn jam with cherry leaf. Recipe with bones and cherry leaves

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

Many housewives who know the benefits of blackthorn berries try to keep on hand and prepare homemade preparations for the winter from such a wonderful doctor. These extremely useful berry fruits are widely used to treat many ailments. The blackthorn is especially useful for colds, digestive disorders, in the fight against nausea, to calm the nervous system, and for many other ailments.

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

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

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

Blackthorn jam is prepared very quickly. It takes only 6-12 minutes to get a delicious homemade preparation.

The composition of blackthorn jam includes only natural ingredients:

• turn;
• sugar;
• water.

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

How to make marmalade from blackthorn

1. Carefully sort out the prepared fruits, remove the rotten, wilted and shriveled berries, remove the leaves, if possible, the bones;
2. Rinse the selected berries, place in a colander and let the water drain. Next, the fruits should be allowed to dry by laying them on paper towels;
3. If other fruits or berries are added to the jam, prepare them as well, having previously cleaned and cut them;
4. Put the prepared ingredients in a container, falling asleep with sugar. Pour a small amount of water so that it covers all the fruits. Close the container with a lid and leave the mass for 3-5 hours;
5. The fruits should be infused to the consistency of syrup.
6. Next, the berries in the syrup must be brought to a boil over low heat. To preserve the maximum of useful substances contained in the berries, it is desirable to reduce the duration of the boil. At the same time, when the mass begins to thicken, it is necessary to stir constantly so that the jam does not burn and remove the emerging foam. The initial volume will decrease by about 3 times. You should get a thick mass of consistency. If the resulting cooked mass does not spread, then your jam is ready to eat!

Most varieties of blackthorn have many seeds, which are quite difficult to remove from the inside. Many housewives cook jam right with the bones. So the process will go much faster. If the seeds have not been previously removed from the fruit, already cooked berries can be rubbed through a sieve.

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

Jam freshly prepared at home must be put into pre-sterilized jars and rolled up with metal lids. Then the jars need to be turned upside down and cool. Chilled jars should be turned back upside down so that the jam does not stick to the lids. Store finished blanks in a cool place - a cellar or refrigerator.

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

Time: 40 min.

Servings: 6-8

Difficulty: 2 out of 5

Secrets of making delicious blackthorn jam at home

Homemade preparations for the winter have always enjoyed particular success among the current generation. And this is not surprising, because natural fruits and berries are especially tasty when cooked. At the same time, not a single species loses the beneficial properties that the body needs in winter.

Blackthorn jam with pits in a slow cooker turns out to be especially tasty, tender, fragrant and healthy, since such a preparation contains only healthy and natural ingredients.

It is worth noting that such jam has repeatedly enjoyed success among modern preparations, since jam from blackthorn with stones, made in a slow cooker, always turns out to be tender, soft and juicy.

It is impossible not to notice that this berry is rich in a mass of useful substances that bring invaluable benefits to the body. For example, the turn contains important microelements, vitamins E and C, as well as active substances that are stored in the fruits as the workpiece is prepared.

As a result, such jam can be safely called not only tasty, but also healthy. It is especially good to open blackthorn jam made in a slow cooker in winter, when the body needs vitamins and natural fruits.

It is worth noting that sloe blanks made in a slow cooker can be cooked with any fruits and berries to make the taste more intense and enjoyable.

For example, you can add oranges, apples, pears, plums, cherry plums and other ingredients to the jam, which, in your opinion, can make the jam especially tasty, fragrant and healthy for the body.

It is especially good to serve such a dish for children, as jam from blackthorn, made in a slow cooker, will certainly impress anyone with its excellent taste and aroma.

You can serve this preparation option with porridge, tea, muesli, and also add it to pies and cheesecakes. This jam will not spread, but will complement any baking recipe in the best way, making it more healthy and tasty.

Preparing blackthorn jam with seeds in a slow cooker is quite simple. If you decide to cook jam, it is recommended to remove the bones so as not to spoil the consistency of the workpiece. From other berries and fruits, they should also be removed before cooking.

It is important to note that the turn is a specific berry, which at first glance may seem very hard. However, this feature can be easily removed - for this you only need to sprinkle the fruits with sugar and leave them in a tight container overnight.

After carrying out such a procedure, you will get a soft, juicy and fragrant berry, from which you can make excellent preparations, for example, jam or jam.

It is worth noting that it is worth cooking the twist in a slow cooker, since when cooking on fire, the berry can quickly fall apart and turn into gruel. In this case, the appearance of the workpiece will be spoiled.

Blackthorn jam in a slow cooker is prepared after a strict selection of berries. After all, the whole taste of the workpiece depends on them, so it is worthwhile to approach the choice of fruits responsibly.

In this regard, it is worth paying attention to tips that will help make jam or jam especially tasty and healthy for the body.

• Today there are several types of these fruits - early and late. It is worth noting that it is recommended to cook blanks only from ripe, but not overripe fruits.

Identifying them is easy enough - try the turn, if it has pink flesh and dark blue skin, the berries can be used to make winter recipes.

• If the fruits are very small, it is recommended to add cherry plum, plum or some types of pitted berries (currants, gooseberries) to the recipe.
• Soft fruits are also not worth collecting and making jam or jam from them. The fact is that the hard turn is prepared much better and faster, but it turns out tasty and rich.
• If the berries are almost ripe, before cooking, you can remove the peel from them and make a delicious homemade jam. To do this, pour boiling water over the turn, and then carefully remove the skin.
• Many varieties of blackthorn have large seeds, however, it is quite difficult to remove them from the berry. That is why many current housewives cook recipes directly with bones to make preparations faster and easier.

Cooking method

It is worth noting that such a berry as a turn is cooked especially quickly at a high temperature - sometimes only 5-10 minutes are enough and the fragrant jam is ready. Therefore, it is important to constantly be near the stove so that the jam does not run away. That is why it is better to cook the dish in a slow cooker, which will allow you to go about your business while the jam is cooked on its own.

Ingredients:

Apples are added to the recipe as desired, however, they will give an excellent taste and wonderful aroma to the workpiece.

Step 1

We carefully sort through all the fruits - we remove the crushed, shriveled and wilted berries.

Step 2

We wash the mass in a colander, after which we let it dry completely.

Step 3

We clean the apples from the peel, stalk and seeds. Then we cut them into small cubes or plates, the diameter of which should not exceed 3 cm.

Step 4

We spread all the pre-prepared ingredients in the multicooker bowl, evenly sprinkling the layers with sugar. Then pour in a small amount of water and leave the mass for 2-3 hours.

Step 5

When a large amount of syrup appears in the bowl, the blackthorn jam can be safely boiled. This dish is prepared on the “Stew” program for 30 minutes, during which you can prepare jars.

As you can see, sloe blanks cooked in a slow cooker are made as quickly and simply as possible. Store jam in the basement or refrigerator.

Turn is a shrub of the plum family, with dark blue, almost black berries, which are covered with a wax coating. The taste of the blackthorn is tart and you can’t eat much of it fresh. The turn is recommended for indigestion and to improve appetite. I have already shown how to make jam from the turn, and now I propose to make jam. In terms of time, blackthorn jam is prepared faster than jam, but in terms of complexity I won’t say which is easier, each version has its own nuances.

To make pitted turn jam for the winter, we will prepare the products from the list.

Rinse the turn, remove the tails. Put the turn in a saucepan and add water.

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

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

It is not easy to get rid of the bones of the turn. When a little pulp is rubbed, the bones must be removed manually. The pulp that was around the bones, also wipe.

Add sugar to the pureed mass.

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

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

Pour hot jam into a dry sterile jar and tighten with a screw cap, you can not wrap it.

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

Delicious preparations for you!

Blackthorn jam is cooked with the gradual mixing of ingredients, so it is not necessary to cover the berries with sugar from the very beginning. It is best to cook the berry in a large aluminum basin over medium heat with constant stirring. The thorn plum does not need to be left before cooking for several hours so that the berries release the juice. Instead, water is poured into them and in this form the jam is brought to a boil.

The mass should boil for about 5 minutes.

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

After each poured glass of sugar, the jam is stirred until the loose mixture is completely dissolved, cooked for about 3 more minutes. After that, a new portion of sugar is poured.

During the heat treatment of any berry, juice is released, which, when combined with sugar, tends to turn into a dense, opaque foam.

After the last glass goes into the jam, it is necessary to let the jam boil for at least 5 minutes.

In fact, this is the end of the preparation of jam.

Since the cooking of thorn plum jam is rather short, very little foam will stand out. However, it should also be skimmed off with a spoon or slotted spoon, as the froth will affect the overall beauty of the jam, and may also form a hard clot after being jarred. Jam jars must be thoroughly washed and dried. You can hold the wet jars in a not too hot oven for several minutes, or sterilize them by steam or in the microwave. Ready hot jam should be quite liquid. By consistency, it should resemble jelly or liquor rather than jam. It is in this form that it is poured into banks.

It thickens up to a certain point, it is already in a twisted state.

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

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

We thank Goeva Nadezhda for the recipe and photo.

What do we know about the turn? The famous phrase from the fairy tale: “Just don’t throw me into the thorn bush”? Another crown of thorns as a symbol of martyrdom. All this is because blackthorn is a rather thorny shrub.

But not everyone knows that many interesting treats can be prepared from its fruits. Meanwhile, enough preparations of their thorn berries have been invented.

If you wish, you can cook seedless blackthorn jam for the winter according to the recipe that you like best.

The thorn is a wild plum, a low shrub. Other names of the plant are blackthorn, prickly plum, goatberry, oat plum. The fruits - thorn berries - are also called thorns. It grows wild on the territory of Eurasia, it is also cultivated in summer cottages and gardens. Used for hedges.

The fruits are dark blue or black, rounded, with a whitish bloom. Inside they have a bone. The taste is sour-tart, after freezing it becomes more pleasant. Raw thorn berries are usually not eaten, they are made into jam. As well as compote with the addition of chokeberry, alcoholic drinks, kvass, marinades.

The beneficial properties of blackthorn jam are due to the presence of vitamin C, tannins, fruit acids in the berries, which have anti-inflammatory, blood-purifying, and dietary effects. The mild sedative, diuretic and diaphoretic effect of the fruit has also been studied. Thanks to the medicinal properties of blackthorn jam, you can speed up the digestion process, remove harmful substances from the liver and intestines.

Pure jam or with additives, traditional with berries and syrup or jam, with or without seeds - whichever option is chosen, you must definitely take into account six secrets of preparing a treat.

1. Ripeness. Hard and tart in itself, in an unripe form, the turn is definitely not suitable for jam. You need to wait until the fruits are fully ripe. And it is better to pick berries after light frosts. Under the action of low temperatures, tannins are destroyed, the amount of organic acids decreases. Ternosliv becomes more tender, more pleasant to the taste.
2. Preliminary processing. Like any berries, blackthorn fruits must be cleaned of debris and washed before cooking. And also - to make their skin and pulp softer. This requires exposure to high temperatures. The easiest way is to put the berries in a colander, dip in boiling water for five minutes.
3. Punctures. In order for the sweet syrup to better soak the fruits, each must be pricked in two or three places with a toothpick or other suitable object.
4. Correct temperature. Hard thorny plums very quickly turn into gruel during a rapid boil. Therefore, if you need to keep the berries whole, cook them over low heat. And if you need jam, then you can increase the heat, let the workpiece boil well.
5. Bones. You can cook jam from the turn at home with or without seeds. When removing, do not try to pull them out of raw fruits. It is better to boil the thorn for about three minutes or blanch it by dipping it in boiling water in a colander. And only then divide the berries in half, removing the excess.
6. Storage. Poured hot and sealed tightly, the jam can be stored in a cool place for up to two years. At room temperature, blanks are kept for no more than a year. You can do without sterilization by simply decomposing the contents into jars, but then the product needs to be cooled. And it can be stored in the refrigerator for up to three to six months, depending on the amount of sugar in the recipe.

The thorn plum delicacy is used in different ways: they drink tea with it, spread it on bread, use it as a filling for pastries or the basis for fruit drinks. There will be no harm from such use.

But it is better not to get too carried away with jam because of its effect on the liver in certain diseases.

With a tendency to constipation, you also need to be careful, because the fruits of the blackthorn, unlike the flowers, have an astringent effect.

Peculiarities. Basic recipe with preliminary removal of seeds from berries. Easy to prepare. The jam will turn out delicious, moderately fragrant.

You will need:

• berries - 1 kg;
• sugar - 1 kg;
• water is a glass.

Cooking

1. Sort the blackthorn berries, rinse, put in a saucepan.
2. Pour in water, boil, boil for five minutes.
3. Throw the fruit in a colander, let cool.
4. Take out the bones.
5. At the same time, boil the syrup by boiling water with sugar until it is completely dissolved.
6. Combine thorns with syrup, cook over low heat for 30 minutes. Stir constantly.
7. Arrange in banks, twist, put in a cool place.

Recipe with bones and cherry leaves

Peculiarities. Making jam from sloes with pits is faster and easier than without them. According to reviews, it acquires a slightly spicy, astringent taste. To emphasize these shades, you can make a blank with cherry leaves. If you cook without water, you get a thicker mass. And with the addition of water, it will be watery, suitable for making fruit drinks.

You will need:

• turn - 1 kg;
• sugar - 1 kg;
• water - half a glass (or without it at all);
• cherry leaves - a handful.

Cooking

1. Sort the fruits, wash, dry.
2. Prick each berry with a toothpick or a suitable object.
3. Put in a container for cooking in layers, sprinkling each with sugar.
4. Fill with water, preferably warm.
5. Leave for two to three hours.
6. Turn on the fire, bring to a boil.
7. Boil pitted turn jam in two sets, each for five minutes.
8. Remove from heat between servings and cool completely.
9. Before the second cooking, pour in the washed and dried cherry leaves.
10. Let cool, put into jars.

Cooking in a slow cooker with fruit

Peculiarities. The assistant of the housewives - the slow cooker - also helps out in the case of jam. In a slow cooker, it does not burn, does not run away and languishes well, which is very important for the harsh blackthorn fruits. An interesting option would be with the addition of apples and pears. You can take one of these fruits. Cinnamon goes well with such a set of ingredients, emphasizing the taste and aroma of the fruit.

You will need:

• thorns - 1 kg;
• sugar - 1.5 kg;
• large apple - one;
• large pear - one;
• water - a glass;
• cinnamon - a pinch.

Cooking

1. Wash fruits and berries.
2. Boil thorn plums for five minutes in a slow cooker or saucepan with the addition of water.
3. Pull out the bones.
4. Peel the apple and pear, cut into cubes or bars.
5. Put all the ingredients in a multicooker bowl, pour sugar, add water, mix.
6. Let stand for a couple of hours.
7. Pour cinnamon, turn on the "Extinguishing" mode for half an hour.
8. Arrange in sterilized jars, close or roll up.

Citrus Thorn Jam

Peculiarities. Turne jam with orange and/or lemon can be made into a jam. So the ingredients will better "exchange" among themselves tastes and aromas. The delicacy is distinguished by its special freshness and pleasant texture.

You will need:

• turn - 1 kg;
• sugar - 1.5 kg;
• water - one glass;
• orange - two pieces;
• lemon - one;
• vanilla - a pinch (optional)

Cooking

1. Sort the berries from debris, rinse, pour a glass of water in a saucepan.
2. Bring to a boil, simmer for five minutes.
3. Remove from heat, cool slightly.
4. Wipe through a colander.
5. Orange and lemon, removing the seeds, pass through a meat grinder.
6. Combine fruit and berry puree, add sugar.
7. Cook on low heat for 30 minutes.
8. Pour in vanillin.
9. Pour into jars, roll up, put in a cool place.

Citrus fruits give a slight bitterness. To get rid of it, it is necessary to cut the zest thinly from the fruit, peel and discard the white parts between the partitions of the slices. Grind the zest and pulp with a meat grinder or blender.

Peculiarities. Five-minute jams are valued for the fact that they retain more useful substances: raw materials are not exposed to heat for long. The advantage of this recipe is saving time, electricity or gas.

Jam "Five minutes" from the turn will appeal to those who like a slightly harsh, structure-preserving pulp, and not boiled to a state of jam or mashed potatoes. For tasting it is better to make a small portion.

You will need:

• thorn berries - 500 g;
• sugar - 500 g;
• water - 100 ml.

Cooking

1. Fold the clean dried berries in a colander, dip in boiling water for a minute.
2. Cool, remove the seeds, cutting the fruit in half.
3. Fold the halves into a cooking container, cover with sugar, pour in water.
4. Let stand for half an hour, then put on low heat.
5. After boiling, boil for five minutes.
6. Remove from fire, let cool.
7. Boil again for five minutes.
8. Cool, arrange in jars, close and store in the refrigerator.

Wild plum nut treat

Peculiarities. This delicacy can be called not a preparation for the winter, but a full-fledged dessert. Blackthorn jam acquires a nutty pleasant taste, which is emphasized by a couple of spoons of cognac. The dish can be served with cookies, bread, simply laid out in bowls. However, nothing prevents you from making it in reserve and storing it in the refrigerator.

You will need:

• blackthorn - 1 kg;
• sugar - 1 kg;
• water - one glass;
• walnuts - half a glass;
• cognac - a tablespoon (optional).

Cooking

1. Prepare wild plums in the usual way: remove cuttings and debris, rinse.
2. Boil for five minutes with the addition of a glass of water.
3. Cool, remove bones.
4. Put in a bowl for cooking, cover with sugar, let stand for an hour or more.
5. Stir, put on fire and cook for half an hour.
6. Prepare the walnuts: hold the kernels in a hot pan or in the microwave for several minutes, stirring occasionally. Cool, rub lightly to loosen the films. Coarsely chop or chop.
7. Five minutes before readiness, add nuts to the berries.
8. At the end, pour in brandy, stir, remove from heat.
9. Pour into clean jars, close, after cooling, put in the refrigerator.

Blackthorn in chocolate

Peculiarities. Blackthorn jam chocolate is an original dish that is not too difficult to prepare. The addition of cocoa and butter makes it taste savory, and the aroma - chocolate.

At the same time, the process of creating a delicacy is not very different from the usual cooking of jam or jam, and very few additional ingredients are used.

If desired, you can vary the amount of cocoa and sugar to get a sweeter or bitter chocolate taste.

You will need:

• blackthorn - 1 kg;
• sugar - 1 kg;
• cocoa powder - three tablespoons;
• water - half a glass;
• butter - 100 g.

Cooking

1. Prepare thorns as for jam. Soak the sorted and washed berries with a small amount of water for about five minutes.
2. Rub the mass through a colander or a large sieve.
3. Pour sugar, mix, let stand for at least an hour.
4. Cook on low heat for half an hour.
5. Add butter (no need to melt first).
6. Pour in cocoa.
7. Stir, let boil for five minutes.
8. Pour into sterilized jars, close, turn over and let cool.
9. Store in a cool place.

There are many recipes for thorn jam. The main thing when cooking is to take into account the characteristics of the berry, namely: the rigidity of the pulp and skin, tart taste.

Thanks to advance preparation and proper preparation, these imperfections will not be noticeable in the end. In this case, you can choose any recipe for blackthorn jam from the variety available.

All of them do not require large investments of effort or money, and the taste is excellent.

Source: http://herbalpedia.ru/articles/varene-iz-terna/

Blackthorn jam

The turn grows in many garden plots, as it does not belong to the capricious trees. In addition, it bears fruit well even in natural conditions, 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 rub the fruits to get a 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.

• 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 jars are 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 fruit runs out, 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 to room temperature and place in sterilized jars. Close with plastic covers and hide in the refrigerator.

If the jam is laid out hot and the jars with it are immediately rolled up with 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, boil a thick syrup and pour it over the 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 pits contain hydrocyanic acid, which does not act on the human body in the best way, although in such doses as 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 cubes.
• 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 jars tightly and store after they have completely cooled.

Making blackthorn jam in a slow cooker is a great way out for 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 texture, bright aroma and sweet-tart taste.

Source: http://OnWomen.ru/varenje-iz-terna.html

Blackthorn jam with pits: step by step cooking recipes with photos and videos

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.

The 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.

• There are early and late varieties of 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.

• Enamel pots and bowls work well for making blackthorn 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 twists 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.

Each housewife has her own recipes for winter preparations, which can be supplemented with unusual ingredients for taste.

To make sloe jam unusual, cloves, cinnamon, citrus zest (oranges, lemons, limes), various types of sugar and even vanilla are added to it.

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.
• White sugar, 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 cook very quickly at high temperatures.

For readiness, sometimes a few minutes of boiling is enough, so during 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 screw the jars tightly with 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. Bon appetit!

How to cook blackthorn jam with apples

Blackthorn jam with apples will be beneficial in winter, because it contains a large amount of vitamin C necessary for the body. Turning gives an astringent effect when cooked, 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 keeps for a very long time under the 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 various dishes, even truly Russian ones. 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 for homemade blackthorn jam 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. Bon appetit!

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.

A step-by-step recipe for blackthorn 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!

-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 a step-by-step process for making a dessert:

Source: http://sovets.net/3733-varene-iz-terna-s-kostochkami.html

Pitted Turn Jam - Recipe

Stoned turn jam is a recipe that will require your patience and skill, but for this you will be rewarded with a tasty and healthy treat. Consider the methods of making blackthorn jam.

Blackthorn jam with seeds for the winter

Before making stoned sloe jam, make sure the berries are ripe and fit for consumption. A quality blackthorn berry has a dark blue skin and slightly pinkish flesh inside. Having selected only ripe fruits, you can start cooking.

Ingredients:

• blackthorn berries - 890 g;
• sugar - 890 g;
• water - 490 ml.

Cooking

Rinse the berries and leave to dry. Since the fruits of the blackthorn have a dense texture, it is better to chop the skin on them first.

For syrup, add sugar and pour water into an enamel bowl, place everything over medium heat. After waiting for the boil, cook the syrup for about 5 minutes. We dip the prepared sloe berries into the syrup and let it brew for a day.

After a day, we take out the berries, and boil the syrup for a couple more minutes. Dip the turn into the syrup again and cook for 15 minutes, removing the foam.

Pour the jam into dry, sterilized, hot jars, roll up and leave for storage.

Pitted Turn Jam - A Classic Recipe

Ingredients:

• blackthorn berries - 1.2 kg;
• sugar - 1.4 kg;
• water - 650 ml.

Cooking

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

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

After an hour, we set aside the berries to “rest” throughout the night. After we put the chilled jam to cook for 15 minutes. We remove the jam to infuse and cool for 5 hours. We repeat the whole procedure again.

We distribute the finished jam in a sterilized container, close it with nylon lids after the berries have completely cooled. This method of making jam will allow you to keep the product in a cool room for a long time.

Jam from thorns with stones - the recipe "Five Minute"

As part of this technology, jam is prepared quickly and easily, allowing you to save all the useful vitamins and amino acids in the berries. However, housewives should strictly adhere to the recommendations for temperature and cooking time.

Ingredients:

• blackthorn berries - 2 kg;
• sugar - 2.4 kg;
• water - 480 ml.

Cooking

We prepare the berries: removing the frozen juice, rinse thoroughly in cold water, dry. Put the dried berries in an even layer in a wide and deep saucepan and sprinkle with sugar. We repeat the procedure layer by layer, while paying attention to ensuring that each berry comes into contact with sugar.

Add water to the prepared layers of berries and put the pan on low heat. After the delicacy boils, we 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 boil. Arrange the finished jam in a sterile container and roll up. Place the chilled treat in cold storage.

In the cellar, such jam can stand up to 5 years.

Stoned turn jam can also be made in a slow cooker. The berries sprinkled with sugar are left for 7-10 hours, and then the jam is prepared in the "Extinguishing" mode for 20-25 minutes.

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