Blackthorn jam with and without seeds: how to cook a blackthorn dessert for the winter according to the best recipes

Preparatory stage

Blackthorn cannot be called a popular product for making jam or jam; not everyone will like the piquant note of astringency. Although wild berries belong to the type of plum, you can cook them deliciously only by knowing the intricacies of the matter. One of the most important stages of preparation is the preparation of berries:

1. The blue-black color of the berries, the flesh of which has acquired a rich dark pink color, testifies to the ripeness and readiness of the turn for cooking. Fruit should be soft to the touch. Unripe fruits are not suitable for making jam.
2. The preparation of berries can be considered the first stage in the preparation of jam: the fruits must not only be thoroughly washed and dried, but also thermally processed. Processing helps to soften the skin and pulp, impregnate the fruit with syrup and make it easier to separate the stone from the pulp. The sloe is processed by means of a short simmer (depending on the sloe variety). You can use another way – lower the berries for a few minutes in boiling water.
3. For better impregnation of the fruit, it must be pierced with a toothpick in several places.
4. Before cooking, it is recommended to hold the fruits in syrup for several hours, so they will cook faster.
5. Jam containers must be washed and sterilized.

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

Video “Sloe jam recipe”

In this video you will learn how to make delicious sloe jam.

Proven recipes

It is not easy to prepare blackthorn jam in such a way as to turn the astringency of berries from a disadvantage into a piquant feature. It is important to observe not only the technology of preparation, but also the recommended proportions. We will present some popular proven recipes that will not disappoint you.

Classic pitted

For cooking you will need: pitted turn – 1,7 kg, sugar (sand) – 1 kg, purified water – 90 ml.

1. Rinse and dry the berries and remove the seeds. The process is quite laborious, so it will take a lot of time.
2. Spread 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. You need to boil the berries in several stages. During cooking, the jam must be constantly stirred. As soon as it boils, reduce the heat and let it simmer for a quarter of an hour. Switch off and let the mixture cool down. Next, the mixture must be boiled for another half an hour. After that, distribute in dry containers and roll up. Pitted sloe jam is perfect for a sweet muffin.

Original with butter

Ingredients: turn – 3 kg, cocoa – 300 g, butter – 220 g, sugar – 1,7 kg.

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

In the multivariate

Products: turn – 3 kg, granulated sugar – 2,9 kg, filtered water, ripe hard pears.

1. Berries must be washed and dried until completely dry. Peel and core the pears and chop finely.
2. Lay out turn, pears and sugar alternately and leave overnight.
3. Stir, add water (if necessary, if there is not enough syrup), select the “Cooking” mode in the slow cooker for 30 minutes.
4. You need to cook with the lid open, stirring constantly and removing the foam.
5. Containers and lids must be sterilized. Roll up the jam, turn it upside down and let it brew for a day.

“Five-minute” with bones

Components: turn – 1,25 kg, sugar – 1,5 kg, water – 0,25 l.

1. Wash, dry and pierce the berries with a toothpick or fork.
2. Lay out the berries and sugar alternately in equal layers.
3. Pour warm water and leave to infuse for several hours.
4. Cook over medium heat, bring to a boil and simmer for another 5 minutes.
5. Cool to room temperature, arrange in containers and roll up.

With oranges

Ingredients: oranges – 1 kg, sloes – 1,5 kg, plums – 450 g, sugar – 2 kg, water (if necessary).

1. Wash the turn, dry and remove the stones. Cut the zest from the oranges and grate, remove the pits.
2. Layer sugar, sloes and small orange slices.
3. Put the orange peel in the middle between the layers.
4. Let the mixture stand overnight.
5. Cook the jam over low heat until it thickens.
6. Divide into containers and roll up.

With apples

Ingredients: blackthorn berries – 1 kg, apples (red) – 0,9 kg, granulated sugar – 1,5 kg, water – 0,5 l.

1. Rinse apples and sloes, dry, remove pits. If the apples have a hard skin, it is better to peel it.
2. Cut the apples into small pieces and put them together with the blackthorn 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. Distribute to banks.

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