Blackthorn jam with seeds for the winter: simple recipes

Sloe jam with seeds for the winter is a very healthy delicacy for the body, containing a large number of important microelements and vitamins. Despite the fact that the fruits of this plant are not often used by housewives, there are a lot of recipes for preparing various dishes from it. Sloe jam has a tart, pleasant and refined taste. It can be prepared with the addition of various berries and fruits, used as an independent dish, as a base for fruit drinks or compotes, and also as a filling for confectionery products.

Jam made from thorns for the winter can be supplemented with other berries or fruits

Recommendations for making sloe jam

Making thorn jam with seeds is not difficult; there are a lot of ways, so among all the variety, every housewife will be able to choose the most suitable option for herself.The delicacy turns out to be aromatic and tasty, both children and adults like it, and it is also very healthy. Some use it as a cure for gastrointestinal diseases, a means to cleanse the blood and boost immunity. In winter, this dessert is especially useful because it has an excellent anti-inflammatory effect and helps fight the symptoms of colds and flu.

When starting to prepare thorn delicacies for the winter, you should keep in mind that in nature there are several varieties of this berry. Each variety has its own characteristics: taste, tartness, sweetness, cooking time. Hybrid plant species, whose berries are softer and sweeter than wild ones, are better suited for jam. But even they have a dense structure, and in order to release the required amount of juice they must be infused with sugar before cooking (the longer, the better). Another feature of blackthorn fruit is that it cannot be overcooked when cooking. Otherwise, the result may not be aromatic jam, but a tasteless puree. Regardless of the recipe, when preparing a thorn dessert for the winter, you should follow these rules:

1. It is better to cook the berries whole, with the seeds, so they will not be overcooked.
2. For those who prefer fruits without peel, it is better to remove it by pouring boiling water over the thorn.
3. The berries of the plant are late and early. To determine their degree of maturity, you should pay attention to the shell. The peel should be blue-black.

Selection and preparation of berries

To make jam for the winter, only ripe sloe can be used, without signs of spoilage or rot.An indicator of high-quality fruits is dark skin and slightly pink, pliable flesh. Overripe and overly soft berries will not be suitable for jam; it is better to choose hard and slightly unripe specimens. If they are very small, then it is advisable to supplement them with other ingredients: damson, apples, pears, regular plums. Before using, the thorns should be washed and sorted very well, removing even the slightest signs of spoilage, and then allow the fruits to dry. If the recipe calls for separating the pulp from the skin, then to facilitate this process, you should pour hot water over the berries. After this, the peel will be removed much easier.

For blackthorn jam with seeds, unripe fruits are taken

Preparing the dishes

To cook a thorn delicacy for the winter, you should prepare all the necessary utensils in advance. During the cooking process, you will need an enamel pan with thick walls and a bottom, a wooden spoon or ladle, and a seaming wrench. The containers where you will need to put the jam after cooking must be glass, without chips or cracks. Before use, they must be thoroughly washed and sterilized over steam or in the oven. Lids are treated in the same way.

How to make thorn jam with seeds

To make blackthorn jam with seeds for the winter, you need to have some skills. There are no particular difficulties with the procedure, but some skill and knowledge will still be needed. It is easiest to prepare dessert with seeds; the classic recipe provides the following set of products:

• 1 kg of sloe;
• 1 kg granulated sugar;
• half a liter of water.

Recipe:

1. Wash the thorns thoroughly, sort them, and let them dry.
2. Pour water into a saucepan, dilute sugar in it, bring to a boil.
3. Place the berries in syrup and leave them in it for 24 hours.
4. The next day, take out the thorns and bring the nectar to a boil.
5. Place the main component in a saucepan and cook for a quarter of an hour, removing any foam that forms.
6. Pour the finished jam into sterilized containers, close, and store until winter.

Sloe jam for the winter should be left to steep for 24 hours during preparation.

A simple jam recipe: Five Minutes

A winter treat can be prepared easily and quickly using this technology. The recipe allows you to preserve maximum nutrients in the dish.

Includes:

• thorn – 2000 g;
• granulated sugar – 2400 g;
• water – 2 glasses.

Cooking process:

1. Wash, sort and dry the berries.
2. Place them in an even layer in a saucepan with a thick bottom.
3. Sprinkle sugar on top.
4. Repeat the procedure several times.
5. Pour water over the food, put it on low heat, and cook for five minutes from the moment of boiling.
6. Place in sterile jars, roll up, and store until winter.

Five minutes of thorns can be stored in a cold cellar for up to five years.

Recipe for sloe jam with seeds and apples

It is better to add autumn, juicy varieties of apples to thorn jam with seeds. Then it will have a richer taste.

To prepare you will need:

• apples – 1 kg;
• turn – 1kg;
• sugar – 2 kg.

Cooking process:

1. Peel apples, remove stems and seeds, cut into slices.
2. Combine the prepared thorns with sugar and apple pieces.
3. Place the mixture on the stove and cook for about 40 minutes.
4. Place the finished jam in sterile containers and store for the winter.

If the mixture is too thick during cooking, you can add a little water to it.

Recipe for thorn jam with seeds in a slow cooker

Wild plum jam with seeds for the winter can also be prepared in a slow cooker. This makes the whole process much easier. This jam does not run away or burn, and it simmers well.

Components:

• blackthorn - 1.5 kg;
• sugar – 2 kg;
• water – 100 ml.

Step by step recipe:

1. Place the thorns with seeds, processed according to the instructions, into the multicooker bowl.
2. Sprinkle sugar and water on top, stir.
3. Let the mixture sit for a couple of hours.
4. Switch the device to the “Stew/soup” mode.
5. After the beep, put the hot jam into jars and close, store until winter.

The easiest way to prepare a thorn delicacy is in a slow cooker.

Sloe jam with seeds and orange

The taste of thorn jam for the winter with the addition of oranges is very interesting.

For the recipe you need to take:

• thorn – 1500 g;
• sugar – 2000 g;
• oranges – 1000 g.

Cooking sequence:

1. Rinse the oranges under running water, wipe dry, peel, separate into slices and remove the seeds.
2. Grate the zest on a fine grater.
3. Prepare the turn as for other recipes.
4. Place a layer of the main ingredient on the bottom of the cooking container, then sugar and orange slices, sprinkle with zest.
5. Leave the jam in this form for at least 10 hours.
6. Stir the mixture, bring to a boil, cook for a quarter of an hour.
7. While hot, pack the dessert into prepared containers.

Sloe jam with seeds and orange is tart, with a subtle sourness

Sloe jam with cherry leaves

Cherry leaves will add an interesting taste and bright aroma to sloe jam for the winter; the main thing is not to overdo it with their addition.

For the recipe you will need:

• thorns with stones – 0.6 kg;
• water – 0.1 l;
• sugar – 0.8 kg;
• cherry leaves – 10-12 pcs.

Cooking steps:

1. Rinse the cherry leaves thoroughly, place in water, boil for half an hour, and then remove from the pan.
2. Pour 300 g of sugar into the broth and make syrup.
3. Add the washed sloes and cook for another 20 minutes, stirring constantly.
4. Remove the jam from the heat, add the rest of the sugar, stir, and pour into a pasteurized container.

The more cherry leaves you put in thorn jam with seeds, the more tart its taste will become.

Sloe jam with cherry plum

Cherry plum added to thorn jam gives it unusual notes and enriches it with vitamins.

Dessert products:

• blackthorn - 1.5 kg;
• red or yellow cherry plum – 1.5 kg;
• nuts – 0.5 kg;
• granulated sugar – 1.5 kg.

Cooking process:

1. Wash the cherry plum and separate it from the seeds.
2. Peel the nuts, rinse with water, and dry well.
3. Wash the turn and sort it out.
4. Place the fruits in a cooking container, cover them with sugar, and after three hours put them on the stove.
5. When the jam starts to boil, add nuts and remove from heat after 15 minutes.
6. Pour into sterile jars and store until winter.

It is better to place the dessert in small containers so that it is eaten at one time

How to store jam

If the storage rules are followed, thorn jam with seeds prepared for the winter can last up to three years. It is important that the place allocated for it is cool, dark, with moderate humidity and without sudden temperature changes.It is best if the jam is stored in a cellar, refrigerator or dry basement.

Conclusion

Sloe jam with seeds for the winter is a delicious preparation that anyone can make. The methods for preparing it are very easy, and the products included in the delicacy are very affordable. There are many recipes for sloe jam; it can be prepared with or without seeds, with the addition of fruits, berries, nuts, citrus zest, as well as various spices (cinnamon, vanilla, cloves). Blackthorn is characterized by its characteristic astringency, so in recipes you can adjust the amount of sugar at your discretion.

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