Sloe jam with seeds and apples - step by step photo recipe. Sloe jam without seeds

Autumn is the time to start stocking up for the winter. A good alternative to traditional and classic preparations from tomatoes, cucumbers, peppers, currants and raspberries is rolling thorn fruits. The thorn crop rarely fails gardeners. Its fruits are unique; they are distinguished by their characteristic tartness and pleasant sweetness. The recipes are also amazing in their variety. You can make delicious jam, jam, meat sauce, compote with apples and much more.

Features of sloe blanks

Thorn is a rare guest on gardeners' plots. A much more common crop is damson. This is the same plant as the blackthorn and has all its vitamin and mineral properties. But the fruits are much larger, not as tart in taste and sweeter.

Blackthorn is a wild crop, and damson is a cultivated hybrid. The fruits of both plants are called thorns.

When preparing jams and sauces for the winter, it is necessary to take into account the taste characteristics of the fruit. Damson has a fairly pronounced tart, astringent, sour taste. The sauce made from it will be an ideal addition to meat and poultry and will improve digestion when eating heavy and fatty foods.

If the fruit is picked in late autumn, it acquires a pronounced sweetness, while maintaining its tartness. Sloes are harvested in the same way as plums, using the same technologies, but the taste will have a different richness and flavor nuances. And if it takes a lot of courage to eat it fresh, almost everyone likes it when processed.

Sweet sunsets for the winter

The fruit is quite dense. Before preparing sloe preparations, it is infused in granulated sugar for at least 20 hours. During this time, the fruits will release juice and mix with sugar to produce syrup. Additionally, the following cooking rules should be taken into account:

1. In both early and late varieties of sloe, the degree of ripeness is determined by the dark blue, inky color of the peel and pink flesh. Only hard, slightly unripe fruits are suitable for preparations.
2. Cook the turn whole, dividing it in half and removing the pit. If the skin is removed according to the recipe, then before doing this the fruit is doused with boiling water.
3. Not all varieties allow you to remove the pit, so there are ways to prepare uncut fruit.
4. When making jam, the sloe is boiled whole, then rubbed to separate the pulp from the pit and skin.

Prune jam

Required ingredients:

thorn – 1 kg;
water – 1 glass;
sugar – 1 kg;
rose oil – 2 drops. This recipe uses natural oil, but if this is not available, do without it.

Preparation:

1. Wash the berries thoroughly. Place in a deep saucepan. Add sugar in a 1:1 ratio. Add water.
2. After a few hours, put on low heat. Cook for 30 minutes.
3. Using a slotted spoon, remove the berries and place them in pre-sterilized jars.
4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. Pour the resulting liquid over the berries.
6. Seal the jars with sterilized lids.

Sloe jam

To make thorn jam you only need three ingredients:

thorn – 1 kg;
water – 0.5 l;
sugar – 1.5 kg.

Prepare as follows:

1. Wash the thorns, cut them in half, remove the seeds.
2. Add half the sugar, add the same amount of water, and set aside for an hour.
3. Using a blender, prepare puree, add the remaining water and sugar.
4. Put on fire, reduce it to low and simmer for about 40 minutes.
5. Place in pre-sterilized jars, seal, turn over and cover with a warm blanket. Wait until it cools down.

Compote with apples

For such a compote, per one 3-liter container, you will need the following products:

thorn – 0.5 kg;
apples – 0.5 kg;
water - up to the neck of the jar;
sugar - at the rate of 250 g per 1 liter of water.

Preparation:

1. Wash the thorns thoroughly and leave them whole.
2. Wash the apples and chop coarsely.
3. Sterilize the jar and add all the fruits.
4. Add boiling water to the “shoulders” of the container, close the lid, wrap in a warm blanket, and set aside for 30 minutes.
5. Drain the water from the jar into a container in which the syrup will be boiled.
6. Add sugar and boil until it is completely dissolved.
7. Pour the resulting syrup back into the container. Roll up with a sterile lid.
8. Turn the container over, cover with a blanket, wait until the compote has cooled.

Pickled damsons

If you make sloe according to this recipe, it will taste like olives. The following ingredients will be required:

unripe thorns – 1 kg;
water – 750 ml;
9 percent vinegar – 50 ml;
peppercorns (allspice, black) - several pieces each;
cloves – 2 pcs.;
bay leaf – 2 pcs.;
sugar – 2 tbsp. l.;
salt – 2 tsp. no slide.

Preparation:

1. Wash the thorns, sort them, remove soft, dried, spoiled fruits.
2. Place into sterilized jars (preferably small volume - about 0.5 l).
3. Prepare a marinade from the remaining ingredients. Pour hot into jars and set aside for 15 minutes.
4. Pour the liquid back into the pan, boil and fill the containers with sloe again.
5. Seal the jars hermetically with sterilized lids, turn them over, wrap them in a blanket, and set aside until completely cool.

Sloe “olives” are infused for at least a month. After this period, the jar can be opened - the product is ready for use.

Tkemali sauce

The sauce made from damson plums is almost the same as from cherry plum. The ingredients are:

thorn – 1.5 kg;
pennyroyal (regular mint is not suitable) – 10 g;
cilantro – 15 g;
ground coriander – 5 g;
garlic – 5 cloves;
dill – 15 g;
ground hot pepper – 5 g;
salt – 15 g;
water – 400 ml.

Preparation:

1. Wash and sort the fruits.
2. Pour in water and simmer over low heat for 25 minutes.
3. Add salt and the indicated spices, cook for 10 minutes.
4. Remove from heat, cool, and grind through a sieve.

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 the daily menu, but also a source of pride. From our article you will learn how to make thorn jam, which will delight any guest.

Damson cannot be called a popular product for making preserves or jam; not everyone will like the piquant note of astringency. 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 of cooking is preparing the berries:

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.
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.
For better impregnation of the fruit, you need to pierce it with a toothpick in several places.
Before cooking, it is recommended to keep the fruits in syrup for several hours, so they will cook faster.
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 make delicious sloe jam.

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.

Wash and dry the berries and remove the seeds. The process is quite labor-intensive and will take a lot of time.
Place the berries in layers in a cooking container, alternating with layers of sugar. Leave the resulting mixture for several hours.
Pour in water and stir.
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.

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

In a slow cooker

Products: sloe - 3 kg, granulated sugar - 2.9 kg, filtered water, ripe durum pears.

The berries must be washed and dried until completely dry. Peel and core the pears and chop finely.
Add the sloes, pears and sugar one by one and leave overnight.
Stir, add water (if necessary, if there is not enough syrup), select the “Boiling” mode in the multicooker for 30 minutes.
You need to cook with the lid open, stirring constantly and skimming off the foam.
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.

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

Wash the thorns, dry them and remove seeds. Peel the oranges and grate them, remove the seeds.
Layer sugar, sloes and small orange slices.
Place the orange zest in the middle between the layers.
Let the mixture sit for a day.
Cook the jam over low heat until thickened.
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.

Wash apples and thorns, dry them, remove seeds. If the apples have hard skin, it is better to peel it.
Cut the apples into small pieces and place them together with the thorns in a saucepan with thick walls.
Cook over medium heat until boiling, then another 8 minutes.
After softening the products, strain the mixture and grind in a blender.
Mix with sugar, bring to a boil and cook for 6 minutes, stirring constantly.
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.

Thorn grows in many garden plots, as it is not a capricious tree. In addition, it bears fruit well even in natural conditions, without human care. For this reason, sloe fruits are quite affordable, and in a good year there are so many of them that it is difficult to resist making sloe jam for the winter. There are many recipes for it, some prefer to cook thorn jam with seeds, others without, and still others even puree the fruits to get a thick jam. All these recipes are not complicated, but in order for the jam to be tasty and aromatic, you should take into account some subtleties.

Subtleties of cooking

There are many varieties of sloe. The fruits of hybrid varieties are quite large in size, they are relatively soft and sweet. Some people prepare them in the same way as plums. Wild thorn fruits, on the contrary, are hard and tart. The jam made from them will turn out good only if you know how to prepare it correctly. It is more important to follow the recommendations, the more sour and harder the thorn fruits from which you plan to make jam.

Unripe sloe is not suitable for making jam. You need to wait until it turns blue-black, with rich dark pink flesh, moderately soft to the touch. This is what a ripe thorn looks like.
Before preparing jam, the sloe 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 cooking the sloe over low heat for several minutes. You can put it in 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 soaked in syrup, each of them should be pierced in 2-3 places with a wooden toothpick.
The process of cooking sloe must be lengthy. There is only one way to reduce the time of cooking sloe on the stove - steep the sloe in syrup for several hours. The longer the fruits are in the syrup, the less they will have to be cooked later.

Place the finished jam into sterilized, not just washed, jars. Hermetically sealed jars are stored in a cool room, which can be an unheated pantry. The cooler the room, the longer the jam will sit. If it is kept at room temperature, it should be eaten within 9 months; if stored in a cold cellar, thorn jam will easily last for 2 years.

Sloe jam with seeds

Composition (for 2.5 l):

thorn – 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 one with a fork or toothpick.
Pour part of the thorns into a basin so that they lie in one layer, cover it with sugar. Place a second layer and also cover it with sugar. Continue until the fruit is gone, trying to distribute the sugar evenly.
Pour warm water over everything. You don’t need a lot of it – one glass is enough.
Cover with a cloth or lid and leave for a couple of hours.
Place the bowl of thorns on the stove and turn it on. Heat over medium heat until boiling and cook after the jam boils for another 5 minutes.
Let the jam cool to room temperature and pour into sterilized jars. Cover with plastic lids and store in the refrigerator.

If you spread the jam hot and immediately roll up the jars with metal lids, then all the sloe will concentrate in the upper part of the jar, but the jam can be stored in the pantry.

Sloe jam without seeds

Composition (for 2.5 l):

thorn – 1.5 kg;
sugar – 1.5 kg;
water – 0.5 l.

Cooking method:

Place the sorted and washed thorns in a basin and fill it with warm water. Place the bowl over low heat and keep on the stove until the thorns are soft. If the water boils at this time, it’s okay, because the sloe will still be subjected to further heat treatment, so vitamins that are destroyed under the influence of high temperatures cannot be preserved. In addition, there will still be a lot of useful substances left in it.
Cool the fruits and remove the seeds from each.
Place the seedless thorns in a bowl. In another container, for example an enamel pan, boil thick syrup and pour it over the sloe.
Place the bowl over low heat and cook for 30 minutes, stirring constantly.
Place in sterilized jars and seal them immediately. After cooling, put the jars away for the winter in the place where you usually store the preparations. The jam is good at room temperature.

Preparing jam without seeds is not as easy as jam with seeds, but it is much more enjoyable to eat. In addition, thorn seeds contain hydrocyanic acid, which does not have the best effect on the human body, although in such doses as in jam it most likely will not cause serious damage to health.

Thick sloe jam

Composition (for 2.5 l):

thorn – 1.5 kg;
sugar – 2 kg;
water – 0.5 l.

Cooking method:

Sort through, wash the thorns, pour a glass of water over it and put on fire.
After the water boils, cook the sloe for 5 minutes, cool and press through a sieve using a spoon or wooden masher.
Do not throw away the pomace, as there will probably still be a lot of pulp left on the pits. It’s better to fill them with a glass of water and cook again for 5 minutes. Pass through the sieve again.
Sprinkle the mashed thorn pulp with sugar.
Place the bowl of jam on low heat and cook until the jam becomes thick. Usually this takes an hour and a half.
Pour the jam into jars and seal them with metal lids. When cool, put away for the winter.

After cooling, the jam will thicken even more and will begin to resemble jam in consistency, which will be very convenient to spread on toast or use as a filling when making pies and other baked goods.

Sloe jam in a slow cooker

Composition (for 2.5 l):

thorn – 1 kg;
sugar – 1.25 kg;
pears or apples – 0.2–0.3 kg;
water – 0.25 l.

Cooking method:

Wash the fruits and dry.
Prick the thorn with a toothpick.
Core apples or pears. Peel them. Cut the pulp into small cubes.
Place a quarter of the thorn, some apples, and a glass of sugar in the multicooker bowl. So gradually lay out the rest of the fruit, sprinkling each layer with granulated sugar.
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 into jars that need to be sterilized beforehand.
Seal the jars tightly and store once they have cooled completely.

Making thorn jam in a slow cooker is a great solution for busy housewives. In addition, thanks to the inclusion of apples (or pears) in the recipe, the jam acquires unique notes.

Even an inexperienced housewife can make thorn jam; many people like this dessert. It is valued for its thick consistency, bright aroma and sweet-tart taste.

The astringency of sloe and its inherent sourness harmonize especially well in the jam made from it. The preparation turns out to be aromatic, pleasant to the taste and extremely healthy, thanks to the numerous valuable properties of the dark blue fruit.

Sloe jam without seeds - a simple recipe for the winter

Ingredients:

thorns (seedless) – 1.9 kg;
granulated sugar – 1.9 kg;
purified water – 95 ml.

Preparation

Both ripe soft thorn fruits and slightly harsh ones are suitable for jam. They must be rinsed under cool running water and removed from the stems and seeds. Place the halves in an enamel bowl, sprinkling the layers with sugar, and leave for four hours at room conditions.

Now pour some water into the container with the workpiece and place it on the stove burner. The fire under the vessel should not be too strong, otherwise the sugar will burn faster than it will melt.

Heat the sloe mass with frequent stirring until it boils and cook with barely noticeable signs of boiling for forty minutes. We now remove the vessel with jam from the heat, and allow it to cool at room conditions and infuse for ten hours. After the time has passed, bring the workpiece to a boil again and let it simmer for another thirty minutes. When ready, pour the hot, aromatic jam into pre-prepared and dry jars. We seal them tightly with boiled lids and turn them over under a warm blanket for slow cooling and self-sterilization.

How to make Pyatiminutka jam from seedless sloe?

Ingredients:

thorns (seedless) – 1.9 kg;
granulated sugar – 1.9 kg.

Preparation

The minimum time of heat treatment will help to preserve the vitamins and valuable properties of the thorn as much as possible. Let's make Five Minute jam. To do this, wash the thorn fruits under cool water and soak them in cold water for two or three hours. After this, we remove the seeds, weigh the resulting halves and pour the same amount of granulated sugar into a container suitable for making jam. We leave the vessel with the workpiece for twenty-four hours, after which we place it on the stove, heat the contents with frequent stirring to a boil and boil for five minutes. Leave the sloe mass until it cools, and then bring it to a boil again and cook for five minutes. Pour the fragrant and healthy jam hot into sterile and dry jars, seal it tightly and turn it over under a warm blanket or blanket, bottom up, for self-sterilization and slow cooling.

Sloe jam without seeds - recipe in a slow cooker

Ingredients:

thorns (seedless) – 1.5 kg;
granulated sugar – 1.2 kg;
purified water – 75 ml.

Preparation

It is especially convenient to cook sloe jam in. To do this, remove the seeds from the washed fruits, place the halves in a multi-pan, sprinkle with granulated sugar, add a little water and leave the mixture for four hours at room conditions. During this time, the thorn will release juice and become softer. If desired, sloe jam can be supplemented with apples, cherry plums or pears. In this case, it is necessary to peel the fruit, cut the fruit in half, and then into small slices, also removing the cores with seeds. If desired, add additional components to the preparation immediately along with thorns and sugar.

To further prepare thorn jam, set the device to the “Stew” mode for thirty minutes. Don’t forget to stir the contents of the multicooker container before starting cooking.

Pour the finished aromatic thorn jam into dry sterile glass vessels, seal them hermetically with boiled lids and let them cool slowly under a blanket or blanket.

What do we know about the turn? The famous phrase from the fairy tale: “Just don’t throw me into the thorn bush”? Another crown of thorns as a symbol of martyrdom. All this is because the blackthorn is a rather thorny shrub.

But not everyone knows that many interesting treats can be prepared from its fruits. Meanwhile, enough preparations for their thorn berries have been invented.

If you wish, you can cook seedless thorn jam for the winter according to the recipe that you like best.

Sloe is a wild plum, a low shrub. Other names for the plant are blackthorn, prickly plum, goat berry, oat plum. The fruits - thorn berries - are also called damsons. It grows wild in Eurasia and is also cultivated in country houses and gardens. Used for hedges.

The fruits are dark blue or black, round, with a whitish coating. They have a bone inside. The taste is sour-tart, and after freezing it becomes more pleasant. Sloe berries are usually not eaten raw; they are used to make jam. As well as compote with the addition of chokeberry, alcoholic drinks, kvass, marinades.

The beneficial properties of sloe jam are due to the presence of vitamin C, tannins, and fruit acids in the berries, which have anti-inflammatory, blood purifying, and dietary effects. The mild sedative, diuretic and diaphoretic effect of the fruit has also been studied. Thanks to the medicinal properties of thorn jam, you can speed up the digestion process and remove harmful substances from the liver and intestines.

Pure jam or with additives, traditional with berries and syrup or jam, with or without seeds - no matter what option you choose, you must take into account six secrets of preparing the delicacy.

Ripeness. Hard and tart in itself, when unripe, thorns are definitely not suitable for jam. You need to wait until the fruits are fully ripe. It is better to pick berries after light frosts. Under the influence of low temperatures, tannins are destroyed, and the amount of organic acids decreases. The damson plum becomes more tender and more pleasant to the taste.
Preliminary processing. Like any berries, blackthorn fruits must be cleared of debris and washed before cooking. And also to make their skin and pulp softer. This requires exposure to high temperature. The easiest way is to place the berries in a colander and place them in boiling water for five minutes.
Punctures. In order for the sweet syrup to better saturate the fruits, each one must be pricked in two or three places with a toothpick or other suitable object.
Correct temperature. Hard damsons very quickly turn into mush when boiling vigorously. Therefore, if you need to keep the berries whole, cook them over low heat. And if you need jam, you can increase the heat and let the mixture boil well.
Bones. You can make sloe jam at home with or without seeds. When removing, do not try to pull them out of raw fruits. It is better to boil the damsons for about three minutes or blanch them by putting them in boiling water in a colander. And only then divide the berries in half, removing the excess.
Storage. Poured hot and sealed tightly, the jam can be stored in a cool place for up to two years. The workpieces are kept at room temperature for no more than a year. You can do without sterilization by simply distributing the contents into jars, but then the product needs to be cooled. And it can be stored in the refrigerator for up to three to six months, depending on the amount of sugar in the recipe.

The delicacy made from damsons is consumed in different ways: they drink tea with it, spread it on bread, use it as a filling for baked goods or as a base for fruit drink. There will be no harm from such use.

But it’s better not to get too carried away with jam because of its effect on the liver in some diseases.

If you are prone to constipation, you also need to be careful, since the fruits of the thorn, unlike the flowers, have an astringent effect.

Peculiarities. Basic recipe with preliminary removal of seeds from berries. Easy to prepare. The jam will be tasty and moderately aromatic.

You will need:

berries – 1 kg;
sugar – 1 kg;
water - glass.

Preparation

Sort out the sloe berries, rinse and place in a saucepan.
Pour water, boil, cook for five minutes.
Drain the fruits in a colander and let cool.
Remove the seeds.
At the same time, cook the syrup by boiling water with sugar until it is completely dissolved.
Combine the prunes with the syrup and simmer over low heat for 30 minutes. Stir constantly.
Place in jars, screw, and put in a cool place.

Recipe with pits and cherry leaves

Peculiarities. Making sloe jam with seeds is faster and easier than without them. According to reviews, it acquires a slightly spicy, astringent taste. To highlight these shades, you can make a blank with cherry leaves. If you cook without water, you will get a thicker mass. And with the addition of water it will be liquid, suitable for making fruit drinks.

You will need:

thorn – 1 kg;
sugar – 1 kg;
water – half a glass (or no water at all);
cherry leaves - a handful.

Preparation

Sort the fruits, wash and dry.
Prick each berry with a toothpick or suitable object.
Place in a cooking container in layers, sprinkling each with sugar.
Fill with water, preferably warm.
Leave for two to three hours.
Turn on the heat and bring to a boil.
Cook the sloe jam with seeds in two batches, each for five minutes.
Between servings, remove from heat and cool completely.
Before the second cooking, add washed and dried cherry leaves.
Let cool, put into jars.

Cooking in a slow cooker with fruit

Peculiarities. The housewife's assistant, the multicooker, also helps out with jam. In the slow cooker it does not burn, does not run away and simmers well, which is very important for the harsh thorn fruits. An interesting option would be to add apples and pears. You can take one of these fruits. Cinnamon goes well with this set of ingredients, highlighting the taste and aroma of the fruit.

You will need:

damsons – 1 kg;
sugar – 1.5 kg;
large apple - one;
large pear - one;
water - glass;
cinnamon - a pinch.

Preparation

Wash fruits and berries.
Boil the prunes for five minutes in a slow cooker or saucepan with water added.
Remove the bones.
Peel the apple and pear, cut into cubes or bars.
Place all ingredients in a multicooker bowl, add sugar, add water, and stir.
Let stand for a couple of hours.
Add cinnamon and turn on the “Stew” mode for half an hour.
Place in sterilized jars, close or roll up.

Citrus sloe jam

Peculiarities. Sloe jam with orange and/or lemon can be made into jam. This way the ingredients will better “exchange” tastes and aromas with each other. The delicacy is particularly fresh and has a pleasant consistency.

You will need:

thorn – 1 kg;
sugar – 1.5 kg;
water - one glass;
orange - two pieces;
lemon - one;
vanilla - a pinch (optional).

Preparation

Sort out the berries from debris, rinse, and pour a glass of water in a saucepan.
Bring to a boil, simmer for five minutes.
Remove from heat, cool slightly.
Wipe through a colander.
Orange and lemon, removing seeds, pass through a meat grinder.
Combine fruit and berry puree, add sugar.
Cook over low heat for 30 minutes.
Add vanilla.
Pour into jars, roll up, and put in a cool place.

Citrus fruits give a slight bitterness. To get rid of it, you need to thinly cut the zest from the fruit, peel and discard the white parts between the partitions of the slices. Grind the zest and pulp using a meat grinder or blender.

Peculiarities. Five-minute preserves are valued because they retain more nutrients: the raw materials are not exposed to heat for long. The advantage of this recipe is that it saves time, electricity or gas.

“Pyatiminutka” jam from sloe will appeal to those who like slightly harsh pulp that has retained its structure, rather than a mass boiled down to the state of jam or puree. For tasting it is better to make a small portion.

You will need:

thorn berries – 500 g;
sugar – 500 g;
water – 100 ml.

Preparation

Place clean, dried berries in a colander and place in boiling water for a minute.
Cool, remove seeds, cutting fruit in half.
Place the halves in a cooking container, add sugar, and pour in water.
Let stand for half an hour, then put on low heat.
After boiling, simmer for five minutes.
Remove from heat, let cool.
Boil again for five minutes.
Cool, put into jars, close and store in the refrigerator.

Wild plum nut treat

Peculiarities. This delicacy can be called not a preparation for the winter, but a full-fledged dessert. Sloe jam acquires a nutty, pleasant taste, which is emphasized by a couple of spoons of cognac. The dish can be served with cookies, bread, simply placed in bowls. However, nothing prevents you from making it in reserve and storing it in the refrigerator.

You will need:

blackthorn – 1 kg;
sugar – 1 kg;
water - one glass;
walnuts - half a glass;
cognac – tablespoon (optional).

Preparation

Prepare wild plums in the usual way: remove cuttings and debris, rinse.
Boil for five minutes with the addition of a glass of water.
Cool, remove the seeds.
Place in a cooking bowl, add sugar, and let stand for an hour or more.
Stir, put on fire and cook for half an hour.
Prepare walnuts: place the kernels in a hot frying pan or microwave for several minutes, stirring. Cool, rub lightly to release the films. Chop coarsely or chop.
Five minutes before readiness, add nuts to the berries.
Finally, pour in cognac, stir, remove from heat.
Pour into clean jars, close, and place in the refrigerator after cooling.

Damons in chocolate

Peculiarities. Blackthorn jam chocolate is an original dish that is not too difficult to prepare. The addition of cocoa and butter makes its taste piquant and its aroma chocolatey.

At the same time, the process of creating a delicacy is not very different from the usual cooking of jam or jam, and very few additional ingredients are used.

If desired, you can vary the amount of cocoa and sugar to achieve a sweeter or bitter chocolate taste.

You will need:

blackthorn – 1 kg;
sugar – 1 kg;
cocoa powder - three tablespoons;
water - half a glass;
butter – 100 g.

Preparation

Prepare damsons as for jam. Simmer the sorted and washed berries with a small amount of water for about five minutes.
Rub the mixture through a colander or large sieve.
Add sugar, stir, let stand for at least an hour.
Cook over low heat for half an hour.
Add butter (no need to melt first).
Add cocoa.
Stir and let simmer for five minutes.
Pour into sterilized jars, close, invert and let cool.
Store in a cool place.

There are many recipes for thorn jam. The main thing when cooking is to take into account the characteristics of the berry, namely: the hardness of the pulp and skin, and the tart taste.

With advance preparation and proper preparation, these shortcomings will not be noticeable in the end. In this case, you can choose any recipe for sloe jam from the variety available.

All of them do not require large investments of effort or money, and they give an excellent taste.

Source: http://herbalpedia.ru/articles/varene-iz-terna/

Sloe jam

Thorn grows in many garden plots, as it is not a capricious tree. In addition, it bears fruit well even in natural conditions, without human care.

For this reason, sloe fruits are quite affordable, and in a good year there are so many of them that it is difficult to resist making sloe jam for the winter. There are many recipes for it, some prefer to cook thorn jam with seeds, others without, and still others even puree the fruits to get a thick jam.

All these recipes are not complicated, but in order for the jam to be tasty and aromatic, you should take into account some subtleties.

Subtleties of cooking

There are many varieties of sloe. The fruits of hybrid varieties are quite large in size, they are relatively soft and sweet. Some people prepare them in the same way as plums.

Wild thorn fruits, on the contrary, are hard and tart. The jam made from them will turn out good only if you know how to prepare it correctly.

Unripe sloe is not suitable for making jam. You need to wait until it turns blue-black, with rich dark pink flesh, moderately soft to the touch. This is what a ripe thorn looks like.
Before preparing jam, the sloe 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 cooking the sloe over low heat for several minutes. You can put it in 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 soaked in syrup, each of them should be pierced in 2-3 places with a wooden toothpick.
The process of cooking sloe must be lengthy. There is only one way to reduce the time of cooking sloe on the stove - steep the sloe in syrup for several hours. The longer the fruits are in the syrup, the less they will have to be cooked later.

Sloe jam with seeds

Composition (for 2.5 l):

thorn – 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 one with a fork or toothpick.
Pour part of the thorns into a basin so that they lie in one layer, cover it with sugar. Place a second layer and also cover it with sugar. Continue until the fruit is gone, trying to distribute the sugar evenly.
Pour warm water over everything. You don’t need a lot of it – one glass is enough.
Cover with a cloth or lid and leave for a couple of hours.
Place the bowl of thorns on the stove and turn it on. Heat over medium heat until boiling and cook after the jam boils for another 5 minutes.
Let the jam cool to room temperature and pour into sterilized jars. Cover with plastic lids and store in the refrigerator.

If you spread the jam hot and immediately roll up the jars with metal lids, then all the sloe will concentrate in the upper part of the jar, but the jam can be stored in the pantry.

Sloe jam without seeds

Composition (for 2.5 l):

thorn – 1.5 kg;
sugar – 1.5 kg;
water – 0.5 l.

Cooking method:

Place the sorted and washed thorns in a basin and fill it with warm water. Place the bowl over low heat and keep on the stove until the thorns are soft. If the water boils at this time, it’s okay, because the sloe will still be subjected to further heat treatment, so vitamins that are destroyed under the influence of high temperatures cannot be preserved. In addition, there will still be a lot of useful substances left in it.
Cool the fruits and remove the seeds from each.
Place the seedless thorns in a bowl. In another container, for example an enamel pan, boil thick syrup and pour it over the sloe.
Place the bowl over low heat and cook for 30 minutes, stirring constantly.
Place in sterilized jars and seal them immediately. After cooling, put the jars away for the winter in the place where you usually store the preparations. The jam is good at room temperature.

Thick sloe jam

Composition (for 2.5 l):

thorn – 1.5 kg;
sugar – 2 kg;
water – 0.5 l.

Cooking method:

Sort through, wash the thorns, pour a glass of water over it and put on fire.
After the water boils, cook the sloe for 5 minutes, cool and press through a sieve using a spoon or wooden masher.
Do not throw away the pomace, as there will probably still be a lot of pulp left on the pits. It’s better to fill them with a glass of water and cook again for 5 minutes. Pass through the sieve again.
Sprinkle the mashed thorn pulp with sugar.
Place the bowl of jam on low heat and cook until the jam becomes thick. Usually this takes an hour and a half.
Pour the jam into jars and seal them with metal lids. When cool, put away for the winter.

Sloe jam in a slow cooker

Composition (for 2.5 l):

thorn – 1 kg;
sugar – 1.25 kg;
pears or apples – 0.2–0.3 kg;
water – 0.25 l.

Cooking method:

Wash the fruits and dry.
Prick the thorn with a toothpick.
Core apples or pears. Peel them. Cut the pulp into small cubes.
Place a quarter of the thorn, some apples, and a glass of sugar in the multicooker bowl. So gradually lay out the rest of the fruit, sprinkling each layer with granulated sugar.
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 into jars that need to be sterilized beforehand.
Seal the jars tightly and store once they have cooled completely.

Making thorn jam in a slow cooker is a great solution for busy housewives. In addition, thanks to the inclusion of apples (or pears) in the recipe, the jam acquires unique notes.

Even an inexperienced housewife can make thorn jam; many people like this dessert. It is valued for its thick consistency, bright aroma and sweet-tart taste.

Source: http://OnWomen.ru/varenje-iz-terna.html

Sloe jam with seeds: step-by-step recipes with photos and videos

Late autumn sloe berries are very beneficial for the body, as they are rich in vitamin E, C and important microelements. And culinary connoisseurs value these fruits for their inherent astringency, which adds sophistication to dishes.

To make sloe jam, you can use this berry either alone or combine it with plums, oranges, cherry plums and other fruits. Study the recommendations given in the article, and the dish will turn out amazingly tasty.

In the publication we will indicate proven recipes for sloe jam with seeds.

Sloes are a very specific berry because they are very hard right away, but if you sprinkle them with sugar for a day, this characteristic disappears. And if you leave such a delicacy on fire, it will completely turn into mush. Therefore, we will consider in detail which berries should be selected for preparation, how long it is allowed to cook thorn jam, and how to store the preparation.

There are early and late varieties of sloe. Some berries will ripen by the end of autumn, before the first frost appears, while others at the beginning of this time are already time to pick. To correctly determine ripeness, you need to try several fruits: if they have pliable pink flesh and a dark blue skin, then they are ready for cooking.
Berries that are too soft are not always good. Turns cook better if they are firm and not overripe.
If the berries are too small, then you can add damsons, cherry plums or regular plums to the jam.
If you need to remove the skins to make jam, you should pour a little boiling water over the berries. After this, the peel will easily fall away from the pulp.
Most sloe varieties have berries that do not allow the seeds to separate easily. For this reason, many jam recipes are made from whole fruits.
If you want to make seedless sloe jam, it is more convenient to boil the berries a little, and then separate the entrails and skins from them through a sieve.

Enameled pots and bowls work well for making sloe jam. The main thing in such containers is the absence of chips and cracks, so that the metal does not have the opportunity to oxidize.
To mix the jam, you should prepare a ladle or a large spoon (both iron and wooden options are possible).
Glass jars with screws or lids.
Seaming wrench or device for tightly closing containers.
Colander or sieve (if necessary to strain the jam and separate the jam from the seeds).
Bucket or large bowl.

How long to cook the jam so that the berries remain intact

Thorn softens quickly, so too high temperatures have a detrimental effect on its integrity.

If you want to make jam so that the berries are whole, you must first let them steep in sugar until the peel becomes wrinkled.

Each housewife has her own recipes for winter preparations, to which unusual ingredients can be added for taste.

To make thorn jam unusual, add cloves, cinnamon, citrus zest (oranges, lemons, limes), different types of sugar and even vanilla.

Such additives depend only on the preferences of the housewife. Let's look at proven recipes for thorn jam with seeds for the winter.

A simple and quick recipe for five-minute jam

This dish is quickly prepared, but at the same time retains a maximum of vitamins and nutrients. Pyatiminutka jam can be stored for up to 1 year, and in some cases more. In the recipe, it is important to adhere to the cooking time and temperature that should be maintained during cooking. Let's look at how to make this dessert step by step.

Ingredients:

Small thorns, forest ones - 2-2.5 kg.
Distilled or spring water – 0.5 – 0.7 l.
White sugar, sand - about 2.5-3 kg.

How to quickly cook sloe jam with seeds for the winter?

We wash the sloe thoroughly under running water. If there are pieces of frozen juice on the fruit, it must be removed.
Place the berries in a colander or sieve to allow water to drip from them.
We evenly place a row of thorns in a large bowl and cover it with granulated sugar. Next we lay another row of berries, then a sweet layer. It is important to use sugar equally so that it comes into contact with each berry.
Add water and place on low heat. After the jam boils, the berries will be ready after 5 minutes of boiling.
Place the jam in sterilized jars and roll up the lids. After the workpiece has cooled, it can be stored in a cold cellar, basement or other place for up to 5 years.

Appetizing blackthorn plum jam in a slow cooker

Sloes, plums and cherry plums cook very quickly at high temperatures.

Sometimes a few minutes of boiling is enough for readiness, so during this process, it is important to be nearby so that the jam does not “run away”.

But in order not to stand at the stove for a long time, humanity came up with multicookers. This wonderful device helps the housewife to quickly and easily prepare any dishes. Consider a recipe for making thorn jam in a slow cooker.

Ingredients:

Ripe plums, sloe or cherry plum – 3 kg (a combination in equal shares is allowed).
White sugar, bulk – 2-3 kg (depending on the acidity of the berries).
Water - as needed.
Apples, pears - 200-300 grams each, for taste.

Preserving thorn jam for the winter, recipe in a slow cooker:

Carefully sort through all the fruits; even slightly spoiled berries should be thrown away.
Rinse them under running water and drain in a colander.
Peel and core apples and pears and cut into pieces 2-3 cm in diameter.
Add all the ingredients in layers, sprinkling them with sugar.
Cover the container with a large sheet of paper or a cape and leave it for 5-10 hours.
When a sufficient amount of syrup appears at the bottom of the bowl, place the container in the multicooker. Set the “Extinguishing” mode to minimal amount time (20-30 minutes).
During cooking, it is necessary to prepare containers. Banks should be sterilized. To do this, boil some clean water in a container with a narrow neck, place the container there, wait 5-7 minutes until the inside of the glass is doused with hot steam. When the jar is hot, remove it, place it on a clean plate and cover with a lid.
After the multicooker indicates that the jam is ready, open it and scoop the dessert into the prepared containers. Roll or screw the jars tightly with tin lids.
Place all the prepared containers upside down on the floor, wrap them in a woolen blanket, and after cooling, send them to the cellar or other cool place. Bon appetit!

How to make sloe jam with apples

Sloe jam with apples will be beneficial in winter, as it contains a large amount of vitamin C necessary for the body. Sloes, when boiled, have an astringent effect, so the jam will look like jelly.

Let's take a step-by-step look at how to properly prepare such a dish.

Ingredients:

Sweet honeycomb apples – 1 kg.
Plums, damsons or sloe – 1 kg.
Water – up to 0.5 l.
Sugar – 1-1.5 kg.

The procedure for making the perfect sloe and apple jam for the winter:

Wash all the fruits under running water, leave them on the chintz for a while to drain.
Place all the fruits in a large saucepan, add water and boil for 5-7 minutes until all the fruits are limp.
Rub the apples and thorns through a sieve or colander, separating the pulp from the seeds and skins.
Add sugar to the fruit pulp and boil the jam for 3-5 minutes.
After this, the dessert should be put into jars, tightly closed with lids, and put in a dark, cool place.
Sloe jam with apples lasts for a very long time if the right conditions are met. It is allowed to be used in any form, and can also be used for making confectionery products.

Homemade damson jam with orange

Orange is increasingly being added to various dishes, even truly Russian ones. This ingredient adds spice (if zest is added) or sweetness (if pulp is added) to dishes.

Damon jam itself is very original, since these fruits are slightly tart and, when cooked, give an unusual flavor.

And if you add an orange to it, then it will be difficult for the guests to make out what they were treated to so tasty. Let's sort it out step by step recipe such a dessert.

Ingredients:

Ripe damson – 1.5 kg.
Oranges – 1 kg.
Plums – 0.5 kg.
White beet sugar – 0.5-1 kg.
Water - optional.

Recipe for homemade damson jam with oranges:

We wash the berries for subsequent preparation and dry them with paper towels.
We separate the damsons and plums from the stones by cutting the fruits in half.
Peel the oranges, separate the pulp into one container, and grate the zest of 2-3 fruits onto a fine grater into another container. Discard the seeds and skins from the slices.
Gradually sprinkle all the fruits with sugar, laying them out in layers. Place the orange zest in one ball in the middle of the others.
Let the jam sit for 1 full day at an air temperature of 20-24 degrees.
Next, put the container with the fruit on low heat and, stirring constantly, bring to a boil. We taste the future jam and, if necessary, add more sugar.
When the dessert has boiled for 5-10 minutes, it needs to be placed in containers and sealed with lids. Bon appetit!

How to make jam from blackthorn plums and cherry plums

Blackthorn is often used to make prunes, but thorn jam is also very tasty. At the same time, it is not recommended to separate the peel from the fruit; when cooked, it becomes very tasty, and children love to catch it from the common dessert. If the cherry plum has been preserved by late autumn, then it should also be added to the jam, adding other, unusual notes to the taste.

Ingredients:

Ripe blackthorn (plums) – 1 kg.
Cherry plum yellow or red – 1 kg.
Pear – 500 g.
Hazelnuts – 500 g.
Sugar - according to taste preferences, about 1 kg.

Step-by-step recipe for blackthorn plum and cherry plum jam with hazelnuts for the winter:

We wash all the prepared fruits, looking through them again and separating spoiled berries.
We take out the seeds from the blackthorn and cherry plum.
Peel the pears and remove the inner core, cut them into small pieces, like half a plum.
We clean the hazelnuts, rinse them under running water and dry them.
Cover the fruits in a saucepan with sugar and after 2-3 hours, when they release their first juice, put them on the fire.
In the first minutes of boiling the jam, add nuts to it and after 10-15 minutes the dish is ready.
Place the delicious dessert in sterilized jars and close with tin lids. In winter, we take it out of the refrigerator and enjoy!

-recipe: making thorn jam at home

If the cook has questions about preparing thorn jam, it is necessary to understand all the details before starting the process. To do this, it’s worth analyzing the advice and reviews of experienced chefs and revealing their secrets. We invite you to watch a video recipe for making thorn jam at home, which shows the step-by-step process of making the dessert:

Source: http://sovets.net/3733-varene-iz-terna-s-kostochkami.html

Sloe jam with seeds - recipe

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. Having selected only ripe fruits, you can begin 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, sterilized, 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

Sort out ripe sloe berries 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.

Distribute the finished jam in a sterilized container and close with nylon lids 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 all the beneficial vitamins and amino acids in the berries. 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 in cold water, and dry. 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 losing their vitamin properties and not becoming 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 a slow cooker. 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.

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