Sloe jam with seeds is a recipe that will require your patience and skill, but for this you will be rewarded with a tasty and healthy delicacy. Let's look at ways to make thorn jam.

Sloe jam with seeds for the winter

Before making sloe jam with seeds, make sure that the berries are ripe and suitable for consumption. A quality sloe berry has a dark blue skin and slightly pinkish flesh inside. Selecting only ripe fruits you can start cooking.

Ingredients:

• thorn berries – 890 g;
• sugar – 890 g;
• water – 490 ml.

Preparation

Rinse the berries and leave to dry. Since thorn fruits have a dense consistency, it is better to prick the skin on them first.

For the syrup, add sugar and water into an enamel bowl and place everything over medium heat. After waiting for it to boil, cook the syrup for about 5 minutes. Dip the prepared sloe berries into syrup and let it brew for a day. After a day, remove the berries and boil the syrup for a couple more minutes. Place the thorns back into the syrup and cook for 15 minutes, skimming off the foam. Pour the jam into dry, hot jars, roll up and leave for storage.

Sloe jam with seeds - a classic recipe

Ingredients:

• sloe berries – 1.2 kg;
• sugar – 1.4 kg;
• water – 650 ml.

Preparation

Ripe berries Sort the thorns with dark blue skin, rinse and dry.

Gradually add sugar to the water, stirring to remove any lumps. Cook the boiling syrup for a few minutes, then add the berries to the syrup, continuing to stir. Cook the berries for an hour, descaling and stirring.

After an hour, set the berries aside to “rest” throughout the night. Then let the chilled jam simmer for 15 minutes. Let the jam sit and cool for 5 hours. We repeat the entire procedure again.

Ready jam distribute in a sterilized container, close nylon covers after the berries have completely cooled. This method of preparing jam will allow you to keep the product in a cool room for a long time.

Sloe jam with seeds - “Five Minute” recipe

Using this technology, jam is prepared quickly and easily, allowing you to preserve everything in the berries healthy vitamins and amino acids. However, housewives should strictly adhere to the recommendations for temperature and cooking time.

Ingredients:

• sloe berries – 2 kg;
• sugar – 2.4 kg;
• water – 480 ml.

Preparation

Prepare the berries: remove congealed juice, rinse thoroughly cold water, dry it. Place the dried berries in an even layer in a wide, deep saucepan and sprinkle with sugar. We repeat the procedure layer by layer, paying attention to ensuring that each berry comes into contact with the sugar. Add water to the prepared layers of berries and place the pan over low heat. After the delicacy boils, cook it for only 5 minutes, since this time is more than enough for the berries to cook without loss vitamin properties and didn’t get overcooked. Place the finished jam in a sterile container and roll it up. Place the chilled treat in cold storage. This jam can last in the cellar for up to 5 years.

Sloe jam with seeds can also be made in. The berries sprinkled with sugar are left for 7-10 hours, and then the jam is prepared in the “Stew” mode for 20-25 minutes.

Not everyone is familiar with thorn fruits and not everyone likes their tart taste in fresh. But many products made from blackthorn fruits - jam, preserves, pastilles, tinctures and other homemade preparations - are in great demand and popularity.

Many housewives those who know the benefits They try to keep blackthorn berries on hand and prepare homemade preparations for the winter from such a wonderful healer. These unusually healthy berry fruits are widely used to treat many ailments. The thorn is especially useful when colds, disorder digestive system, in the fight against nausea, for calming nervous system and for many other ailments.

Sloe jam has always been and is the most popular among housewives. It's easy and simple to prepare, and the results are delicious! Since the fruit itself has a lot of substances necessary for the human body and is rich in microelements and vitamins, homemade preparation is also very useful.

To prepare jam, you need to select ripe, ripe berries. It is not advisable to use overripe fruits, since hard fruits are much more suitable for harvesting. If the berries have not yet fully ripened, it is advisable to peel them before cooking. To do this, you need to pour boiling water over the berries and carefully remove the skin.

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

Blackthorn jam is prepared very quickly. To get delicious homemade only 6-12 minutes are enough.

Sloe jam contains only natural ingredients:

• thorn;
• sugar;
• water.

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

How to make thorn jam

1. Carefully sort through the prepared fruits, remove rotten, wilted and wrinkled berries, remove leaves and, if possible, seeds;
2. Rinse the selected berries, place in a colander and let the water drain. Next, the fruits need to be allowed to dry by placing them on paper towels;
3. If other fruits or berries are added to the jam, prepare them by first peeling and cutting them;
4. Place the prepared ingredients in a container, adding sugar. Pour in a small amount of water so that it covers all the fruits. Close the container with a lid and leave the mixture for 3-5 hours;
5. The fruits should be steeped to the consistency of syrup.
6. Next, the berries in the syrup must be brought to a boil over low heat. To save the maximum useful substances contained in berries, it is advisable to reduce the boiling time. At the same time, when the mass begins to thicken, it is necessary to constantly stir so that the jam does not burn and remove the foam that appears. The original volume will decrease by about 3 times. You should get a mass of thick 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 prepare jam directly with the seeds. This way 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 prepare jam in a slow cooker, using the “stew” program.

Jam freshly prepared at home must be placed in pre-sterilized jars and sealed with metal lids. Then the jars need to be turned upside down and cooled. Cooled jars should be turned back upside down so that the jam does not stick to the lids. Keep ready-made blanks need in a cool place - a cellar or refrigerator.

Sloe jam is very tasty, tender, aromatic, and most importantly healthy! You can add it to porridge, any baked goods, or simply serve it with tea. Bon appetit!

Thorn is a low frost-resistant shrub, densely covered with sharp thorns. His small fruits, having specific tart taste, are considered great source valuable vitamins and microelements. The only disadvantage of these berries is their short shelf life when fresh. Therefore, any prudent housewife should know what can be made from thorns. Recipes for such preparations will be presented in this publication.

Compote

The recipe for this sweet aromatic drink will certainly be appreciated by young mothers who care about the health of their children. It is interesting because it involves the complete absence of sterilization and allows for quick processing a large number of berries To play it you will need:

• Filtered water (the amount depends on the volume of cans used).
• Kilogram of sloes.
• Sugar (200 grams per liter of water).

Having figured out what can be made from thorns, you need to delve into the features of the process itself. The sorted, washed and dried fruits are poured into sterile glass containers and filled with the required volume of boiling water. Cover the container with a lid, wrap it up and leave for at least an hour and a half. Then the cooled liquid is carefully drained into a saucepan and combined with the right amount sugar and boil for 5 minutes. The jars with sloe are filled with the resulting syrup, rolled up, turned over, covered with a warm blanket and left to cool completely. The cooled glass containers with compote are put into the cellar or pantry.

Tkemali

This recipe is sure to arouse interest among fans. Georgian cuisine, wondering what can be made from thorns. Tkemali, prepared using the technology described below, is perfectly stored all winter without losing its original taste qualities. To stock up on this sauce you will need:

• 3 kilograms of sloe berries.
• 100 grams of garlic.
• ½ cup ground cilantro.
• 125 milliliters of water.
• Salt and ground red pepper (to taste).

Having decided what can be made from thorns for the winter, you should understand in more detail the nuances of the technology. The sorted and washed berries are thrown into a colander, and then placed in a saucepan and poured clean water. All this is placed on the burner that is turned on, brought to a boil and cooked until the fruits are completely softened. The resulting mass is ground through a sieve and returned to the fire. At this stage, salt, red pepper and cilantro are added to the future sauce. After another five minutes, the boiling puree-like mixture is sent chopped garlic. Mix everything well and package it in sterile containers. half liter jars, rolled up and sent for storage.

Sloe sauce

We recommend paying special attention to another option for preparing tkemali. It will surely appeal to fans in moderation hot sauces, who still haven’t decided what can be made from the fruits of thorns. This time you should have on hand:

• 250 milliliters of water.
• Kilogram of sloes.
• A pod of red hot pepper.
• 4 cloves of garlic.
• A couple of large spoons of sugar.
• 3 sprigs of mint.
• Large spoon of salt.
• A bunch of cilantro or parsley.

The sorted and washed fruits are poured with a glass of boiling water and then sent to the stove. After the first bubbles appear on the surface of the contents of the pan, mint leaves and cilantro (along with inflorescences) are placed in it. All this is boiled for 15 minutes, and then infused under the lid. After a quarter of an hour, the berry mass is crushed using a blender, ground through a sieve and returned to the fire. Salt and sugar are added to the future sauce. In a separate bowl, combine the remaining mint, cilantro, garlic and hot pepper. All this is ground in a meat grinder and mixed with the boiling mass. After ten minutes, remove the sauce from the stove, cool completely, transfer it to hermetically sealed containers and put it in the refrigerator.

Salted thorn

This interesting snack vaguely resembles olives. She's getting ready from simple ingredients and may become worthy decoration any feast. To stock up on salted sloe, you will need:

• 50-65 grams of salt.
• 2.5 kilograms of thorns.
• 1.2 liters of purified water.
• 5 carnations.
• 1.2 liters refined vegetable oil.
• A pair of bay leaves.
• 7 peas

Having figured out what can be made from thorns, we should talk a little about the technology itself. The sorted, washed berries are placed in clean jars and poured with a chilled marinade made from water, salt, bay leaves and spices. After this, the containers are covered with linen napkins and kept at room temperature. After four hours, the jars are put into the refrigerator and forgotten about for twelve days. Then the berries are removed from the brine, washed in boiled water, returned to containers and filled with refined vegetable oil. Fruits prepared in this way can be stored in the refrigerator for five months. They are served with any meat or fish dishes.

Pickled sloe

Berries prepared according to the recipe below can not only be served as independent snack, but also used to create various salads. Therefore, this technique will certainly arouse some interest among many housewives who are wondering what can be made from sloe plums. To stock up on this conservation, you will need:

• 2 kilograms of berries.
• 3 large spoons of sugar.
• 3 bay leaves.
• Large spoon of salt.
• 6 carnations.
• 3 large spoons of vinegar.
• 1.5 liters of purified water.
• Allspice and black peppercorns.

The washed berries are placed in sterile jars and poured with hot marinade made from the above ingredients. After some time, the liquid is carefully drained into a saucepan, brought to a boil and returned to the fruit. Cover the containers with metal lids, turn them over, wrap them in a blanket and wait until they cool completely. After this, they are put away in a pantry or cellar.

Jam

The recipe described below will certainly be appreciated by those with a sweet tooth who don’t know what can be made from thorns. The delicacy prepared using this method can not only be served with pancakes, pancakes or pancakes, but also simply spread on a piece of fresh bread. To stock up on a few jars of this treat, you will need:

• 1.5 kilograms of thorns.
• 500 milliliters of water.
• 2 kilograms of sugar.

Washed and sorted berries are poured with a glass of water and placed on the stove. Five minutes after boiling, they are ground through a sieve and covered with sugar. The resulting mass is returned to the heat and boiled until thickened for an hour and a half. Hot jam is packaged in sterile containers, rolled up, cooled and sent to the cellar.

Jam

This recipe is incredibly simple. It allows you to quickly process a large number of fruits, turning them into a sweet treat. To play it you will need:

• 2.5 kilograms of small forest thorns.
• 700 milliliters of water.
• 3 kilograms of sugar.

Process description

For those who have already understood what can be made from sloe, it will be useful to know exactly how to prepare five-minute jam. Sorted, washed and dried berries are laid out in layers in a suitable bowl, sprinkled with sugar. Then all this is placed on the stove, brought to a boil, poured with the required amount of filtered water and boiled for five minutes.

The hot mass is carefully packaged in sterile jars, rolled up, covered with a warm blanket and left until completely cooled. Cooled containers with thorn jam are put into the cellar or pantry. A delicacy prepared in this way does not lose its taste for a long period. Subject to temperature regime it can be stored for up to five years.

Sloes are a type of plum tree. Berries often grow in wild conditions. small plum contains many useful components and vitamins. Due to its tartness, the berry gives the delicacy a special uniqueness. Consider recipes for sloe-based jam.

Classic thorn jam without seeds

• thorns (seedless) - 1.7 kg.
• purified water - 90 ml.
• granulated sugar- 1.8 kg.

1. You will have to spend a lot of time removing seeds from the fruit. First, rinse them, dry them with a towel, and begin manipulation.
2. Prepared berries should be placed in a saucepan, alternate with granulated sugar. Leave the container in the room for several hours. After this, pour in water, mix the ingredients, and place on the stove.
3. Boil the treat in 2 stages. Stir the mixture constantly. As soon as the mixture boils, simmer for a quarter of an hour. Let cool, repeat the manipulation. Boil the treat again for half an hour. Distribute into dry jars and roll up.

Sloe jam with apples

• fresh thorns - 1 kg.
• red apples - 0.9 kg.
• sugar - 1.5 kg.
• drinking water - 0.5 l.

1. Rinse the raw materials for jam thoroughly and dry with any cloth. If apples have hard skin, you need to get rid of it. Also cut out the middle of the fruit. Chop the fruit into random pieces.
2. Place the apples and thorns in a thick-walled saucepan, pour in required amount water given in the recipe. Place the container with food on the stove, turn on medium heat.
3. Wait for the composition to boil, boil the components for about 8 minutes. In the allotted time, the products should soften completely.
4. Drain the liquid and rub the contents of the container through a fine mesh sieve. Get rid of the seeds. The pulp can be passed through a blender again.
5. Rearrange ready mixture In a clean saucepan, add granulated sugar. Place the container on the burner and wait for it to boil. Boil the treat for about 6 minutes.
6. Try not to stop stirring the products throughout the manipulation. Place the thorn treats in dry jars and seal tightly. Store as usual.

Sloe jam with oranges

• oranges - 1 kg.
• sugar - 2 kg.
• ripe blackthorn - 1.5 kg.
• plums - 450 gr.
• water - if necessary

1. Prepare the products by carrying out all the necessary manipulations. Dry the fruit. Remove the seeds from the berries. Cut the zest from the oranges and grate them. Remove the white layer from the citrus fruits and discard the seeds. Remove the film from the slices.
2. Divide the oranges into small pieces. Place the prepared products in a fireproof container, alternate layers with granulated sugar. It is advisable to prepare the jam in an enamel container. Last layer must be made from sugar.
3. The orange zest should be placed in a single layer approximately in the middle of the pan. Leave the mixture at room temperature for 22 hours. Wait for infusion and abundant release of juice. After this, mix the ingredients.
4. Place the pan over low heat. Stir the mixture constantly and wait for bubbles to appear. Next, the composition must be boiled until thickened. Taste the treat and add sugar if necessary.
5. Follow the standard procedure for sterilizing glass jars. Choose convenient caps for sealing. Pour the hot jam into the prepared container. Roll up the product for the winter classical technology. Store in a dark place.

Creamy sloe jam

• cocoa - 300 gr.
• turn - 3 kg.
• butter- 220 gr.
• sugar - 1.7 kg.

1. Wash the thorns, sort them carefully, and if necessary, discard rotten and damaged fruits. Place the berries in a saucepan, pour in water so that it completely covers the product.
2. Boil the berries for a while until softened. After this, drain the hot broth and place the thorns in a fine sieve. Grind the product and discard the seeds. Combine the prepared pulp and sugar in a clean, fireproof container.
3. Mix the ingredients thoroughly. Boil the mixture again. Bring the mixture to a thick consistency. Add cocoa, add butter. Boil the treat for about 12 minutes. At the same time, you need to keep stirring the ingredients. Roll it up for the winter.

• ripe thorns - 3 kg.
• granulated sugar - 2.9 kg.
• filtered water - in fact
• ripe pears (hard) - 320 gr.

1. Collect the berries, wash under the tap, and place on waffle towels. Wait for excess moisture to dry. Remove the skin and core from the pear and chop into thin slices.
2. Lay out the prepared products in layers. Alternate ingredients with sugar. Cover the container with a thick towel and leave the mixture to infuse overnight.
3. After time has passed, check the mixture and stir. If necessary, you can pour a small amount of clean water. Set the multicooker to “Boiling” mode. Wait half an hour.
4. Boil the treat at open lid, constantly stir the ingredients with a wooden spatula, skim off the foam. Sterilize lids and jars.
5. Pour the jam into glass containers and roll up. Turn the container upside down and insulate it. Wait a day, then sloe jam need to be moved to a room with a low temperature.

Sloe jam with cherry plum

• yellow cherry plum - 1 kg.
• juicy pears - 450 gr.
• turn - 1.1 kg.
• hazelnuts - 470 gr.
• granulated sugar - 1.2 kg.

1. Sort the fruits and berries, wash and leave to dry on a towel. Remove seeds from small fruits. Prepare the pears in a similar way, cut into cubes, discard the middle.
2. Rinse the nuts in a fine sieve and let them dry. Place the berries and fruits in a suitable saucepan, add sugar, and mix thoroughly. Leave the products to infuse for 3 hours. Wait for the juice to release and the sugar to dissolve.
3. After a few hours, place the pan of food on the stove and begin the cooking process. As soon as the mixture boils, reduce the heat to minimum power. Stir the ingredients and cook for a few more minutes.
4. After that in sweet mass you need to add the nuts and mix. Boil the treat for about 15-20 minutes. Pour the thorn delicacy into sterile containers. Seal with nylon. Put glass jars to a dark place.

Sloe jam with cinnamon

• ripe thorns - 2 kg.
• cocoa - 280 gr.
• vanilla sugar - 15 gr.
• cinnamon powder - 12 gr.
• sugar - 600 gr.

1. Wash the berries and dry as usual. Cut the fruits and remove the seeds. Place the berries in a bowl food processor. Grind the product to a homogeneous paste.
2. Transfer the thorn mass to an enamel-lined pan, add regular sugar, stir. Place the product on the stove. Boil the mixture after boiling for half an hour.
3. After the expiration date, add the missing components into the berry grounds. Mix the ingredients thoroughly. The stove should be turned on at minimum power.
4. Boil the thorny treat for 1 hour. Monitor the process, remove foam if necessary, and systematically mix the products. Place the hot jam into jars and seal with screw caps.

Surprise your loved ones with an interesting treat based on thorns. Add the amount of sugar and additional components taste. Don't be afraid to experiment. Store the treat in a dry place with low temperature.

Video: recipe for sloe jam

For every housewife, summer is associated not only with relaxation, but also with the beginning of the season of conservation and preparation for the winter. Jams, pickles and other twists on fruits and vegetables are not only a great addition to daily menu but also a source of pride. From our article you will learn how to make thorn jam, which will delight any guest.

You can't call it a damson popular product for making jam or marmalade, spicy note The tartness won't be to everyone's taste. Although wild berries are a type of plum, you can prepare them tasty only if you know the intricacies of the matter. One of the most important stages cooking is preparing the berries:

1. The ripeness and readiness of the sloe for cooking is indicated by the blue-black color of the berries, the pulp of which has acquired a rich dark pink color. The fruits should be moderately soft to the touch. Unripe fruits are not suitable for making jam.
2. Preparing the berries can be considered the first stage of making jam: the fruits must not only be thoroughly washed and dried, but also thermally treated. Processing helps soften the skin and pulp, saturate the fruit with syrup and make it easier to separate the seeds from the pulp. Sloes are processed by briefly cooking over low heat (depending on the type of thorn). You can use another method - put the berries in boiling water for a few minutes.
3. For better impregnation The fruit needs to be pierced with a toothpick in several places.
4. Before cooking, it is recommended to keep the fruits in syrup for several hours, so they will cook faster.
5. Jam containers must be washed and sterilized.

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

Video “Recipe for sloe jam”

In this video you will learn how to cook delicious jam from thorns.

Proven Recipes

Making sloe jam in such a way as to transform the tartness of the berries from a disadvantage into a piquant feature is not easy. It is important to follow not only the cooking technology, but also the recommended proportions. We will present several popular proven recipes that will not disappoint you.

Classic seedless

For preparation you will need: seeded thorns - 1.7 kg, sugar (sand) - 1 kg, purified water - 90 ml.

1. Wash and dry the berries and remove the seeds. The process is quite labor-intensive and will take a lot of time.
2. Place 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. The berries need to be boiled in several stages. During cooking, the jam must be stirred constantly. As soon as it boils, reduce the heat and let simmer for a quarter of an hour. Turn off and let the resulting mass cool. Next, the mixture must be boiled for another half hour. After this, distribute into dry containers and roll up. Seedless sloe jam is perfect for sweet baked goods.

Original with butter

Ingredients: sloe – 3 kg, cocoa – 300 g, butter – 220 g, sugar – 1.7 kg.

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

In a slow cooker

Products: sloe – 3 kg, granulated sugar – 2.9 kg, filtered water, ripe pears hard varieties.

1. The berries must be washed and dried until completely dry. Peel and core the pears and chop finely.
2. Add the sloes, pears and sugar one by one and leave overnight.
3. Stir, add water (if necessary, if there is not enough syrup), select the “Boiling” mode in the multicooker for 30 minutes.
4. You need to cook with the lid open, stirring constantly and skimming off the foam.
5. Containers and lids must be sterilized. Roll up the jam, turn it upside down and let it sit for a day.

“Five-minute” with bones

Ingredients: sloes – 1.25 kg, sugar – 1.5 kg, water – 0.25 l.

1. Wash, dry and prick the berries with a toothpick or fork.
2. Place berries and sugar alternately in equal layers.
3. Pour in warm water and leave to steep for several hours.
4. Cook over medium heat, bring to a boil and simmer for another 5 minutes.
5. Cool until 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 (as needed).

1. Wash the thorns, dry them and remove seeds. Peel the oranges and grate them, remove the seeds.
2. Layer sugar, sloes and small orange slices.
3. Place the orange zest in the middle between the layers.
4. Let the mixture sit for a day.
5. Cook the jam over low heat until thickened.
6. Place into containers and roll up.

With apples

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

1. Wash apples and thorns, dry them, remove seeds. If the apples have hard skin, it is better to peel it.
2. Cut the apples into small pieces and place them together with the thorns 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. Divide into jars.

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