Hawthorn jam with seeds: 17 recipes for the winter

Hawthorn has been familiar to many since childhood, and almost everyone has heard about the medicinal properties of tinctures made from it. But it turns out that sometimes useful things can be combined with pleasant things. And there are many recipes for hawthorn jam with seeds, the benefits of which are difficult to overestimate. The main thing is not to overdo it and use this tasty medicine in moderation. And then, you can forget about such unpleasant symptoms as tinnitus, “heaviness in the heart,” darkening in the eyes and rapid pulse.

The benefits and harms of hawthorn jam

The name of the plant is translated from Greek as “strong” and this meaning has a lot of meaning. After all, the bush itself has very strong wood and is able to survive in almost any conditions, and all its parts are so healing that they instill strength in the human body.

In ancient times, hawthorn was also credited with special magical powers, being placed at the entrance to the house, at the cradle of a newborn child, and at the altar during wedding processions. It was believed that hawthorn branches could protect against troubles and make life happy. And in Ancient Greece, ground berries were even added to the dough when baking bread.

Modern research has shown that the berries, and other parts of the hawthorn (flowers, bark) contain a huge amount of substances valuable for human health. In addition to a large set of vitamins, pectin, sorbitol, fructose, tannins and essential oils, hawthorn also contains a rare substance - ursolic acid. It helps stop inflammatory processes, dilate blood vessels, and remove tumors.

Thanks to such a rich composition, hawthorn and preparations made from it (including jam) can almost instantly stop spasms of any nature, regulate heartbeat, eliminate dizziness, and calm nervous overexcitation.

Of course, hawthorn is known primarily as a gentle and effective heart remedy.

1. It can relieve chest pain caused by poor circulation.
2. Useful for heart failure - restores normal heart rhythm during tachycardia and bradycardia.
3. Relieves ischemic disease by expanding the lumens of blood vessels and filling them with oxygen.
4. Facilitates post-infarction conditions.
5. Strengthens myocardial contractility, improving blood supply to the heart muscle.
6. It is also able to improve cerebral blood supply and is actively used in the treatment of atherosclerosis and hypertension.

In addition to its effect on the cardiovascular system, hawthorn can provide real help for diabetes.

And in folk medicine, this plant is widely used in the treatment of nervous fatigue, allergies, epilepsy, migraines, helps during menopause, and enhances the effect of sleeping pills of both plant and artificial origin.

The various mucilages contained in the fruits of the plant help in curing diseases of the stomach and liver.

Jam made from hawthorn berries with seeds for the winter will have the greatest healing effect. After all, the seeds contain some unique substances, in particular, those that improve the condition of the skin, hair and nails. It is the fruit seeds that contain up to 38% of various essential oils in their composition.

But for every remedy, even a very useful one, there are always contraindications for use. Hawthorn jam is not recommended for pregnant and nursing mothers and children under 10-12 years of age. Due to its ability to lower blood pressure, it should be used with great caution by hypotensive people (people with low blood pressure). Considering that hawthorn jam is a strong medicine, you should not overeat on it.

How to make hawthorn jam

To make hawthorn jam, you can use both fairly large fruits of cultivated varieties from the garden and small berries from wild bushes. There is no particular difference, especially considering that the seeds are not removed from them anyway. Small berries are only a little more difficult to free from unnecessary parts.

Another important thing is to use only fully ripened fruits for jam. Many people pick them from the tree unripe, and this can lead to the fact that in jam they remain too dry and tasteless.

The berries of a fully ripe hawthorn should be easily separated from the stalks. It is best to spread a film under the bush and shake it a little. In this case, the ripe fruits should fall off easily naturally. If the berries were purchased at the market and there is a suspicion that they are not quite ripe, then they should be allowed to lie in a warm place for several days, scattered in one layer on paper. They ripen quickly within 3-4 days.

At the next stage, the fruits are carefully sorted and all rotten, dry, deformed and spoiled by birds are removed. And at the same time they are cleaned of leaves and stalks.

Finally, no matter which recipe is used to make hawthorn jam, the berries must be washed well. This is done either in a sieve under running water, or in a container, changing the water several times. After which the water is drained, and the fruits are laid out to dry on a cloth towel.

Hawthorn jam with seeds is made in several ways: you can infuse the berries in sugar syrup, or you can simply cover them with sugar.Accordingly, the cooking time is determined by the recipe and the chosen manufacturing method.

How long to cook hawthorn jam

There are recipes for making five-minute hawthorn jam for the winter, in which the heat treatment time is no more than 5 minutes after boiling. Other recipes may take longer to cook. But it is important not to overcook this jam, because on the one hand, the beneficial substances of the berries are lost, and on the other hand, the fruits themselves can become too hard and dry. On average, the cooking process takes from 20 to 40 minutes, depending on the condition of the berries. The readiness of the jam is determined by the change in color of the berries, by the thickness and transparency of the sugar syrup and, finally, by the pleasant aroma that begins to emanate from the prepared dish.

Classic hawthorn jam with seeds

You will need:

• 1 kg of washed and peeled hawthorn fruits with seeds;
• 0.5 kg sugar;

Making jam according to the classic recipe is very simple:

1. The fruits are covered with sugar and, covered with a lid from possible insects, left in a warm place for at least several hours.
2. During this time, the berries should release juice.
3. First place the pan on low heat and carefully monitor the condition of the future workpiece.
4. When the juice begins to release more actively and the berries absorb all the sugar, the heat is increased almost to the maximum.
5. But from the moment the liquid boils, the fire is reduced again and they begin to stir it regularly.
6. The foam also needs to be removed periodically and wait until the liquid begins to thicken slightly.
   
7. The smaller the size of the berries used for jam, the less time it should be cooked, since they contain very little juice.
8. The finished jam is cooled and placed in clean and completely dry glass jars, which can be closed with ordinary plastic lids.

Clear hawthorn jam

A very beautiful and transparent jam from hawthorn with seeds can be obtained by boiling the berries in pre-prepared sugar syrup, as shown in the photo below.

You will need:

• 1 kg of hawthorn fruits;
• 1 kg granulated sugar;
• from 250 to 300 ml of water (depending on the juiciness of the berries);
• ½ tsp. citric acid.

Preparation:

1. Heat the water until it boils, add sugar in small portions, stir constantly and wait until it is completely dissolved. This may take from 5 to 15 minutes.
2. After the sugar has completely dissolved, add hawthorn to the boiling syrup and heat until it boils again.
3. Remove the container with jam from the heat and leave for 12 to 14 hours.
   
4. Then the hawthorn is heated again in sugar syrup, citric acid is added and boiled over very low heat for 20 to 30 minutes. During the entire cooking period, foam is constantly removed.
5. When the foam stops forming, the berries change their color from red to brown-orange and slightly wrinkle, and the syrup becomes completely transparent, the jam can be considered ready.
6. It is cooled and transferred to dry jars, covered with lids and stored.

Recipe for winter jam from hawthorn with vanilla

The taste of hawthorn jam prepared according to the above recipe will become even more attractive if you add a bag of vanillin (1-1.5 g) to it at the last stage of production.

By the way, to increase the healing properties of the preparations, they grind one or more varieties of dried herbs and also add them to hawthorn jam. Motherwort, fireweed or fireweed, mint, lemon balm and valerian are best combined with it.

Hawthorn jam with lemon

Many experienced housewives have long noticed that citrus fruits go well with almost any berries and fruits, especially those whose own taste is not so pronounced. Using the previous recipe, you can make very aromatic and healthy jam from hawthorn with seeds if you add the juice of one small lemon or half a large fruit instead of citric acid.

Hawthorn jam with orange

The orange can and should be added whole to this jam. Of course, first you need to cut it into slices and select the seeds, which can spoil the taste of the dish due to their inherent bitterness.

Then the oranges are cut directly with the peel into small pieces and, together with hawthorn berries, are added to sugar syrup for infusion.

The recipe uses products in the following proportions:

• 1 kg of hawthorn with seeds;
• 1 large orange, peeled but pitted;
• 800 g sugar;
• 300 ml water;
• 1 packet of vanillin (1.5 g);
• ½ tsp. citric acid or half a lemon without seeds.

How to make hawthorn and cranberry jam

Using the same technology, soaking in syrup makes excellent jam with the addition of cranberries.

You will need:

• 1 kg of hawthorn;
• 0.5 kg cranberries;
• 1.2 kg sugar.

Delicious hawthorn jam with lingonberries

Lingonberry is one of the healthiest wild berries, and the combination of its sour-tart taste with moderately sweet hawthorn has its own zest.And, of course, this jam can safely be classified as the most healing.

You will need:

• 1 kg of hawthorn with seeds;
• 500 g washed lingonberries;
• 1.3 kg granulated sugar.

The manufacturing technology is similar to that used in the recipe with the addition of cranberries.

The simplest recipe for hawthorn jam

Among the many recipes for hawthorn jam for the winter, the simplest is the one in which the berries are cooked in an ordinary oven.

For this recipe you will need:

• 2 kg of hawthorn with seeds;
• 1.5 kg sugar;
• 250 ml water.

Preparation:

1. The prepared fruits are transferred to a deep baking tray with high walls.
   
2. Sprinkle sugar on top, add water and mix gently.
3. Preheat the oven to + 180 °C and place a baking tray with future jam inside.
4. When the sugar begins to turn into foam, you should open the oven a couple of times, stir the contents of the baking sheet and remove, if possible, excess foam.
   
5. After the foam stops forming and the berries become almost transparent, you can check the jam for readiness. Drop a drop of syrup onto a cold saucer and if it retains its shape, turn off the oven.
   
6. The jam is cooled, placed in a glass container and sealed.

Five-minute jam from hawthorn with seed

Making five-minute hawthorn jam is a bit like the process of boiling berries in sugar syrup.

You will need:

• 1 kg of hawthorn with seeds;
• 1 kg sugar;
• 200 ml water.

Preparation:

1. The prepared fruits are poured with boiling sugar syrup and left for 12 hours.
   
2. Then place on heat, bring to + 100 °C and cook for exactly 5 minutes.
3. Remove the foam and set aside again for 12 hours.
4. The procedure is repeated 3 times, finally the hot jam is poured into sterile jars, sealed tightly and cooled under something thick and warm.

Chinese quince and hawthorn jam

Chinese quince is a rather exotic and rarely found fruit. But it ripens at the same time as hawthorn. And if you managed to get it, then you can make a very harmonious jam from these fruits.

You will need:

• 1 kg of hawthorn;
• 700 g Chinese quince;
• 1.2 kg sugar;
• juice of half a lemon;
• 300 ml water.

The easiest way is to use the five-minute jam preparation technology, described in detail in the previous recipe.

Sea buckthorn and hawthorn jam

The bright and rich taste of sea buckthorn will make hawthorn jam more memorable and, of course, even more healthy.

You will need:

• 500 g hawthorn with seeds;
• 1000 g sea buckthorn with seeds;
• 1500 g sugar.

Preparation:

1. The berries are washed and dried, then crushed using a blender.
2. In a fireproof container, add sugar to the berry mixture and heat it over very low heat, trying not to let it boil, for a quarter of an hour.
3. Then they are placed in small jars and sterilized for 20 to 30 minutes, depending on the volume of the container.
4. Seal tightly and put aside for winter storage.

Hawthorn jam through a meat grinder

This recipe for hawthorn jam with seeds is very easy to make. You just need to grind the fruits carefully, as the seeds can get stuck in the grinder.

You will need:

• 1 kg of hawthorn berries;
• 400 -500 g sugar.

Preparation:

1. The prepared berries are poured with boiling water for 2-3 minutes, then the water is drained.
2. Then the softened berries as a whole are passed through a meat grinder.
3. Add sugar to the fruit mass, mix and place in clean jars.
   
4. Cover with sterile lids and place in a pan on a stand made of fabric or wood for sterilization.
5. You can sterilize the workpieces 15-20 minutes after boiling water in the pan and immediately seal it tightly.

This tasty and healing delicacy can be consumed in quantities of no more than 2-3 tbsp. l. in a day. It is advisable to store it in the refrigerator. To increase the shelf life of the product, you need to double the amount of sugar in the recipe.

Raw hawthorn jam

There is an option for making so-called “live” jam, in which the raw materials are not subjected to any processing, neither heating nor grinding.

According to this recipe, for 1 kg of fruits with seeds, take the same amount of granulated sugar.

1. The washed and dried fruits are mixed well with sugar and left in normal room conditions for 8-10 hours. It is most convenient to do this in the evening.
2. In the morning, jars of a suitable size are sterilized, a mixture of fruits and sugar is placed in them, another tablespoon of sugar is placed on top and the lid is closed.

Recipe for hawthorn jam with apples

It’s not for nothing that hawthorn fruits are called little apples – the combination with real apples in jam can be called almost traditional.

You will need:

• 1 kg of hawthorn;
• 1 kg apples;
• 1 kg sugar;
• juice of half a lemon.

The amount of sugar used in the recipe depends on the variety of apples and the taste preferences of the housewife. If you are using fairly sweet apples, you can use less sugar.

Preparation:

1. Hawthorn berries are prepared in the standard way.
2. The apples are cored with stems and cut into small slices.
3. Mix hawthorn and apples in one container, cover with sugar, sprinkle with lemon juice so that the apple pulp does not darken, and leave in the room for several hours.
4. Then heat to a boil, skim off the foam and set aside again overnight.
5. The next day, boil the workpiece for 5-10 minutes and set it aside again.
6. The third time, the jam is boiled for about 15 minutes, after which it is immediately laid out in sterile jars and the lids are sealed.

Fragrant and healthy jam for the winter from hawthorn and rose hips

But, perhaps, the most harmonious combination will be the combination in one preparation of the two most popular and healing Russian berries - rose hips and hawthorn.

You will need:

• 1 kg of hawthorn and rose hips each;
• 2 kg sugar;
• 2 liters of water;
• 3-4 tbsp. l. lemon juice.

Preparation:

1. Hawthorn fruits are prepared in the usual way, leaving them whole.
2. But the seeds must be removed from the rose hips. To do this, first cut off all the twigs and sepals, then wash the berries in water and cut each one in half. Using a small spoon, try to remove all possible seeds from the core.
3. Then pour cold water over the rose hips for 12-15 minutes.As a result of this procedure, all remaining seeds are released and float. All that remains is to remove them from the surface of the water with a slotted spoon.
4. And the rose hips are washed again with cold water and transferred to a sieve to drain excess liquid.
5. Heat 2 liters of water in a saucepan, gradually add sugar and stir until it is completely dissolved.
6. After this, pour the mixture of berries into a pan with sugar syrup.
7. After boiling, cook for about 5 minutes and turn off the heat, waiting for it to cool completely.
8. Heat again and cook until done. At the end of cooking, add lemon juice.

Method for making hawthorn and currant jam

You will need:

• 140 g currant puree;
• 1 kg of hawthorn with seeds;
• 550 ml water;
• 1.4 kg sugar.

Preparation:

1. To prepare currant puree, take 100 g of fresh berries and 50 g of sugar, grind them together using a blender or mixer.
2. Hawthorn fruits are cut in half, sprinkled with 400 g of sugar and left in the room overnight.
3. In the morning, drain the released juice, add water and the remaining sugar to it and boil until a homogeneous mixture is obtained.
4. Place hawthorn and currant puree into the syrup and, after boiling again, cook for about a quarter of an hour until foam stops forming.

Hawthorn jam in a slow cooker

In a slow cooker, hawthorn jam with seeds is prepared according to the recipe for soaking the berries in syrup.

You will need:

• 1000 g each of sugar and hawthorn;
• 300 ml water;
• 1.5 g citric acid;
• a pinch of vanillin.

Preparation:

1. A syrup is made from water and granulated sugar, which is poured over prepared hawthorn berries and left overnight.
2. In the morning, the future jam is poured into the multicooker bowl, vanillin and citric acid are added and the “Baking” program is set for at least 30 minutes.
3. Place the jam into jars while hot.

Rules for storing hawthorn jam

In addition to individual recipes without heat treatment, in which the storage mode is specified separately, hawthorn jam can be stored in an ordinary room. It is stored without problems until the next season, when a new crop of medicinal berries ripens.

Conclusion

Recipes for hawthorn jam with seeds are varied, and the benefits of this winter preparation are obvious. However, it is necessary to observe moderation in its use and remember that this jam is more of a medicine than an ordinary delicacy.

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