The recipe for blackthorn jam: what is useful, and how to "get around" the rigidity and tart taste of the fruit. Blackthorn jam with pits

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 berries are not popular for harvesting for the winter - and in vain, because they are useful, especially in winter, when you need to support immunity. Delicious homemade jams and blackthorn compotes are a great addition to the tea table, and they are not so troublesome to prepare.

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

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

Blackthorn berries - 1 kg;

Small apples - 0.5 kg;

Sugar - 1 kg or to taste.

How to make sloe and apple jam

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

Sort the berries, remove debris and twigs, rinse, choose large ones with whole skins.

Since we need a turn without stones, then further, we should remove the bones from the berries, cutting each in half. If the berries are ripe, then the bone itself easily moves away from the pulp. Pour the pitted turn with half the norm of sugar, cover with a lid, leave for 12 hours so that the juice stands out.

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

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

Put the blackthorn berries in a large saucepan and pour out the fully formed juice, put the entire contents of the container with apples.

We put the pan on the fire, constantly stirring.

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

Without removing from heat, with a submersible blender, we make the mixture homogeneous.

Simmer another 2-3 minutes.

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

Be careful! Ready jam cannot be left on fire for a long time: as soon as the mixture is made homogeneous and it boils with stirring, we immediately begin to lay it out in 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 such a sweet preparation can not be wrapped, they are stored all winter in the refrigerator or basement.

You can put labels on and be sure that the unusual jam from the turn with apples will be the first to leave. It is very tasty, fragrant and a little tart.

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 from such a wonderful doctor for the winter. These extremely useful berry fruits are widely used to treat many ailments. The turn is especially useful when colds, indigestion, in the fight against nausea, to calm 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 mass 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 for small fire. To keep the maximum useful substances contained in berries, it is desirable to reduce the duration of boiling. 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!

Blackthorn are berries that have their own characteristic taste. They are sour and slightly tart, so you need a lot of sugar to make jam. Jam from the turn, cooked without stones, turns out to be very tasty, pleasantly pleases him beautiful colour. In winter, having eaten at least a few spoons of this delicacy, you will get great pleasure. From this amount of ingredients, one half-liter jar of jam comes out and a little in a bowl for sampling.

Ingredients

To make pitted sloe jam, you will need:

water - 50 ml;

blackthorn berries - 0.5 kg;

sugar - 0.6 kg.

Cooking steps

The berries will become soft and it will be easy to free them from the seeds.

Rub the turn through a sieve. As little pulp as possible should remain on the bones. If there is a lot of pulp left, then the bones can be boiled again, and then rubbed through a sieve.

Pour the finished jam into sterilized jars and roll up with boiled lids. The consistency of the jam will be liquid, but when it cools down, it will thicken.

Turn the jars over and wrap them in a warm blanket until they cool completely.

appetizing, delicious jam pitted turn is ready. You can store in a city apartment.

Bon Appetit!

For every housewife, summer is associated not only with rest, but also with the beginning of the season of conservation and preparations for the winter. Jams, pickles and other fruit and vegetable twists are not only a great addition to the daily menu, but also a source of pride. From our article, you will learn how to cook blackthorn jam, which will delight any guest.

Blackthorn cannot be called a popular product for making jam or jam; not everyone will like the piquant note of astringency. Although wild berries belong to the type of plum, you can cook them deliciously only by knowing the intricacies of the matter. One of milestones preparation is the preparation of berries:

1. The blue-black color of the berries, the flesh of which has acquired a rich dark pink color, testifies to the ripeness and readiness of the turn for cooking. Fruit should be soft to the touch. Unripe fruits are not suitable for making jam.
2. The preparation of berries can be considered the first stage in the preparation of jam: the fruits must not only be thoroughly washed and dried, but also thermally processed. Processing helps to soften the skin and pulp, impregnate the fruit with syrup and make it easier to separate the stone from the pulp. The sloe is processed by means of a short simmer (depending on the sloe variety). You can use another way - lower the berries for a few minutes in boiling water.
3. For the best impregnation the fruit must be pierced with a toothpick in several places.
4. Before cooking, it is recommended to hold the fruits in syrup for several hours, so they will cook faster.
5. Jam containers must be washed and sterilized.

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

Video "Sloe jam recipe"

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

Proven Recipes

It is not easy to prepare blackthorn jam in such a way as to turn the astringency of berries from a disadvantage into a piquant feature. It is important to observe not only the technology of preparation, but also the recommended proportions. We will present some popular proven recipes that will not disappoint you.

Classic pitted

For cooking you will need: pitted turn - 1.7 kg, sugar (sand) - 1 kg, purified water - 90 ml.

1. Rinse and dry the berries and remove the seeds. The process is quite laborious, so it will take a lot of time.
2. Spread the berries in layers in a cooking container, alternating with layers of sugar. Leave the resulting mixture for several hours.
3. Pour in water and stir.
4. You need to boil the berries in several stages. During cooking, the jam must be constantly stirred. As soon as it boils, reduce the heat and let it simmer for a quarter of an hour. Switch off and let the mixture cool down. Next, the mixture must be boiled for another half an hour. After that, distribute in dry containers and roll up. Pitted sloe jam is perfect for a sweet muffin.

Original with butter

Ingredients: turn - 3 kg, cocoa - 300 g, butter- 220 g, sugar - 1.7 kg.

1. Sort the turn, get rid of damaged, dry and rotten berries, and rinse thoroughly.
2. Pour the berries into a container and pour water so that it covers them completely.
3. Boil the berries until softened, then drain the broth and put in a colander. Grind through a fine sieve and combine with sugar.
4. Boil until the mixture acquires a thick consistency, add cocoa and butter, and cook for another 12 minutes, stirring constantly.
5. Roll into banks.

In a slow cooker

Products: turn - 3 kg, granulated sugar - 2.9 kg, filtered water, ripe pears hard varieties.

1. Berries must be washed and dried until completely dry. Peel and core the pears and chop finely.
2. Lay out turn, pears and sugar alternately and leave overnight.
3. Stir, add water (if necessary, if there is not enough syrup), select the “Cooking” mode in the slow cooker for 30 minutes.
4. Need to cook at open lid, stirring constantly and removing the foam.
5. Containers and lids must be sterilized. Roll up the jam, turn it upside down and let it brew for a day.

"Five-minute" with bones

Components: turn - 1.25 kg, sugar - 1.5 kg, water - 0.25 l.

1. Wash, dry and pierce the berries with a toothpick or fork.
2. Lay out the berries and sugar alternately in equal layers.
3. pour over warm water and leave to infuse for several hours.
4. Cook over medium heat, bring to a boil and simmer for another 5 minutes.
5. Cool to 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 (if necessary).

1. Wash the turn, dry and remove the stones. Cut the zest from the oranges and grate, remove the pits.
2. Layer sugar, sloes and small orange slices.
3. Put the orange peel in the middle between the layers.
4. Let the mixture stand overnight.
5. Cook the jam over low heat until it thickens.
6. Divide into containers and roll up.

with apples

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

1. Rinse apples and sloes, dry, remove pits. If the apples have a hard skin, it is better to peel it.
2. Cut the apples into small pieces and put them together with the blackthorn in a saucepan with thick walls.
3. Cook over medium heat until boiling, then another 8 minutes.
4. After softening the products, strain the mixture and grind in a blender.
5. Mix with sugar, bring to a boil and cook for 6 minutes, stirring constantly.
6. Distribute to banks.

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