Fruits and berries

Description

Blackthorn jam with pits for the winter is made at home is not at all easy, as it might seem at first glance. Probably everyone knows that the turn has quite specific berries, because in fresh they seem to be of a dense structure, but if they are used incorrectly in cooking, this characteristic becomes exactly the opposite. In our case, it does not work for us at all! To make sloe jam, softening the berries would only be a necessary process. However, to make jam from such fruits according to this step-by-step photo recipe, you must clearly follow the recommendations below, after which the turn in the workpiece will remain whole and not boiled.

In this simple recipe with step by step photos and detailed instructions cooking jam from blackthorn fruits with seeds for the winter takes place in three stages for five minutes. The interval between the three stages of cooking should be at least six hours. This is very important, because the delicacy from the turn should in no case be digested, thereby not boiled soft and not turn into gruel that we do not need. An equally important step is preliminary preparation fruits. Firstly, to translate this recipe into reality, you need to use only fruits with a hard density, soft sloes will not work for this recipe. Secondly, before preparing the thorn delicacy, the berries must be pierced with a toothpick so that subsequently their flesh and skin do not burst and do not change in appearance. The sloe jam prepared in this way will appeal to everyone with its not only amazing taste, but also a funny appearance too.

So, let's start cooking, using this simple step-by-step photo recipe!

Ingredients

Steps

Immediately prepare all the ingredients in this recipe for a delicious meal. blackthorn jam for the winter.

After that, we will deal with the processing of the turn. The first step is to rinse it very well. However, you should immediately warn that with the help of plain water white coating on berries is not easy to wash. For this, we need an ingredient such as soda.

By dissolving one teaspoon of soda powder in one liter of boiling water, we will get that soda solution, in which the washed sloe fruits will subsequently need to be placed. 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 poured over with cold water..

As already mentioned, so that the berries do not burst when cooking jam, they must first be pricked with a toothpick in several areas at once, which we now propose to do.

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

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

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

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 mass. useful substances which provide 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 orange, 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 prepare excellent blanks, 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 appearance workpiece will be damaged.

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 fragrant jam 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 add great taste and wonderful aroma of 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 we pour in a large number 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.

The turn grows in many garden plots, as it does not belong to the capricious trees. In addition, it bears fruit well even in vivo 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 wipe the fruits to get 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. It is all the more important to follow the recommendations, the sourer and harder the fruits of the turn, from which it is planned to make jam.

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 closed banks 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 fruits are over, 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 down room temperature and arrange 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 whole 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 enamel saucepan, weld thick syrup and fill them with a 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, thorny bones 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 the jars tightly and store them 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 consistency, bright aroma and sweet-tart taste.

Rinse the fruits with running water, remove the stalks and use a small knife to remove the seeds, dividing the thorns in half (my thorns were a little harsh, it’s even very good for making jam, the slices turned out whole).
Weigh the blank for jam (halves of plums or sloes) and cover with sugar in a ratio of 1: 1.
Today I also decided to use some water in my jam preparation, as underripe thorns don't release as much juice.

Pour a glass of water on top of the sugar and put a basin or saucepan for cooking jam on slow fire.

When the sugar begins to melt, you can gently, trying not to damage the thorn slices, mix everything.
Cook the jam over low heat (but so that the jam boils slightly) for 45 minutes.

When foam appears, remove it with a slotted spoon or a spoon with holes. Then you need a thorn - plum jam let cool.

The next day, I put the jam on the stove again and cook it (after boiling) for another 30 minutes.

While the jam is cooking, prepare jars for twisting.
Each jar with a volume of 0.7 liters. I sterilize for 10 minutes. For convenience, you can sterilize jars for jam in a slow cooker in a container - a double boiler or use a microwave or oven for sterilization.

When the cooking time is up, we begin to spread the thorn plum jam in jars (hot). But be careful not to get burned.

Having spread the jam in jars, screw it with a lid (if the lids are turnkey, then roll them up with a key). Jars of jam should be wrapped in a blanket or blanket and allowed to cool completely upside down.

I had some jam left, I put it in a bowl, which was empty by the evening.

That's it delicious jam we got from thornsliv for the winter.

Bon appetit wishes our most delicious Notebook!

for the recipe and step by step photos thanks to Svetlana Burova for preparation.

You might like the cherry plum jam recipe:

A lot of housewives are looking for an alternative classic blanks for the winter. Some of them choose thorny fruits, from which they can prepare jam and other dishes according to numerous recipes.

The fruits of the blackthorn are unique, they are distinguished by their characteristic astringency. Recipes are striking in variety: after all, the turn can be cooked deliciously along with plums, citrus fruits or cherry plums. You will read some recipes for making blanks from the turn below.

How to make a blank from the turn for the winter

Turn is a special and dense berry, which must be infused under a rich layer of sugar for about 20 hours before cooking. In a day, the juice will turn into syrup. When cooking jam from the turn, it should not be overexposed on the stove, as the turn will turn into a puree and lose its taste.

If you decide to make blackthorn jam, then, regardless of the recipe, you need follow these rules:

Blackthorn berries are early and late. When determining maturity, pay attention to the skin, which should turn an inky blue color. And the flesh should become distinctly pink and moderately pliable. Soft fruits will not work, it is better to take hard and slightly unripe.
It is better to cook the turn as a whole with plums or cherry plums.
The peel can be removed by dousing the turn with a steep pitch for this.
Not all varieties of turn can be separated from the pulp, so there are recipes for making jam with seeds.
If you decide to make jam, then the berries are boiled whole, and then rubbed through a sieve and the skins and other insides of the blackthorn are separated, from which you can cook compote or make homemade wine.

Recipe for quick pitted blackthorn jam for the winter

This recipe is simple and quick, and since you don’t have to boil the berries once again, you save them as much as possible. beneficial features. You will need: small turn - 2–2.5 kg; sugar - 3 kg; distilled water - 0.5 l.

Berries for blackthorn jam sort out and wash v cold water. If they have dried juice, then such berries are not suitable. Throw the turn in a colander and pour it into a cooking container in an even layer and cover with a sugar layer. At the end, pour in the water, cover the lid and turn on the medium heat.

After boiling jam cook for about 5 minutes on a small fire. Pour the finished mass into sterilized jars and cork them. Let cool and transfer to a cold place. Such preparation for the winter can be stored from 1 to 5 years, depending on the conditions.

Recipe for jam from blackthorn in a slow cooker

High temperature helps to cook such jam quickly enough. In some cases, several minutes are enough to boil fruit. It is very important to control the process of making jam and not let it "run away".

The easiest way to do this is to take a slow cooker for cooking. In this device, blackthorn jam for the winter preparing very quickly. For the recipe you will need:

Turn - 3 kilograms (possible with cherry plums or plums).
Sugar - 3 kg.
Water is on the eye.
Pears and apples - 0.3 kg.

Sort the berries well, wash, drain in a colander, and strain from excess water. Apples and pears get rid of the cores and skin and cut into thin slices. We put all the components in the multicooker bowl, pour sugar between them in layers.

Cover the bowl with a towel and leave to extract the juice for 10 hours and the syrup appears. When enough liquid is released, place the bowl in the appliance and turn on the extinguishing program for about half an hour. During this cooking time, sterilize the jars, place them on a plate and cover with lids.

When the jam is ready, pack it in jars in a warm container while hot. Close the jars tightly, turn them over, wrap and chill. Store in a cool place for the winter.

Recipe for blackthorn jam with apples

In the previous recipe, apples were needed to enhance the taste, but in this they are used along with the turn. Apples will give the workpiece pleasant sourness and thicken the mass to a state of jelly.

You will need a kilogram of sloes and apples, the same amount of sugar and 0.5 liters of water. The cooking algorithm is as follows:

Wash fruits and dry.
We clean the apples from the insides and peel.
Put the fruits in a saucepan, add water and simmer for 5 minutes until the berries soften.
Rub the fruit through a sieve, add sugar and boil for 5 minutes, stirring well.

We fill the jars with the finished dish, cork, shift in a dark and cold place. At right conditions this preparation for the winter can be stored for a very long time.

Blackthorn jam with oranges

An orange added to a blackthorn can add both sourness and bitterness, depending on whether you use the pulp or the zest, respectively.

For the recipe, you will need one and a half kilograms of turn, half a kilogram of plums, 1 kg of oranges and the same amount of sugar. Take water into account.

Sort, wash and dry fruit with paper towels. Remove bones, remove the peel from the oranges, the pulp must be disassembled into slices. Finely grate the orange peel on a grater, remove the film from the slices.

Then the fruits are laid in layers in enamelware and sprinkled with sugar. At the end there should be a layer of sugar. The zest should be an intermediate layer. We leave everything for a day to extract the juice.

We put the fruits and syrup on the fire and mix, bring to a boil. Add sugar if necessary and let the mixture simmer for another 10 minutes. We lay out the jam in jars and close it for the winter.

Recipe for blackthorn jam with cherry plum

In this recipe, the fruits do not get rid of bones and skin, you will need a kilogram of yellow and red cherry plum and blackthorn, half a kilogram of hazelnuts, 0.5 kg of pears and a kilogram of sugar.

Wash and sort fruits clean from bones. We cut the cores of pears and remove the peel, cut the flesh into slices or cubes. Wash nuts and dry. Pour the fruits into a saucepan, add sugar and let it brew for 2 hours.

We put the contents on fire and let it boil, then add nuts and boil for another quarter of an hour. Then, the jam is laid out in jars and put in the refrigerator until winter.

Seedless blackthorn jam preparation

There are many varieties of turn. 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 the wild sloe, on the other hand, are hard and tart.

Jam from them will turn out good only if you know how to cook it correctly. It is all the more important to follow the recommendations, the sourer and harder the blackthorn fruits, from which it is planned to make jam.

This recipe will require:

thorn berries - 2.5 kg;
water - 1 liter;
sugar - 3 kg.

We select the berries, wash and fall asleep in large saucepan, fill warm water. We put on a slow fire and cook until the turn softens. Remove the saucepan from the heat and pour the contents into a colander. We dry the berries, clean them from stones, return the pulp to the pan and fill it with clean water, add more sugar.

The jam is cooked slowly until the sugar dissolves. When the syrup becomes homogeneous, boil it for 15 minutes, then it can be removed from the fire. You need to cook the jam until it thickens within an hour. You can store this dish for the winter for a long time. With proper storage, this jam can last up to three years.

Blackthorn jam is delicious preparation for the winter With original taste that anyone can cook. After all, the ingredients and the method of cooking are quite simple and affordable, and it will not be difficult for you to pamper your relatives with this delicacy in winter.