Sloe jam recipes for the winter with and without seeds

One of the most delicious preparations is thorn jam for the winter, there are so many recipes for preparing this delicacy that it is easy to choose the most suitable one. The specialties of the delicacy are a lot of useful properties and versatility (you can use preservation for making desserts, baking, just eat with bread).

The subtleties of making thorn jam

When starting to prepare a blank, you need to take into account that there are many varieties of blackthorn, each of them has its own characteristics - the duration of cooking, taste, sweetness. It is recommended to use hybrid species in jam - they are sweeter and softer. For some varieties, recipes for preserving plums are suitable.

The fruits of wild plants are rarely used in conservation - they are harder and have a viscous tart flavor. To cope with the shortcomings of berries will turn out only by proper preparation and implementation of some recommendations.

How to choose a sloe for jam

For conservation, it is recommended to use only fully ripe fruits - blue-black, with pink flesh. If you do not wait for ripening, even preliminary preparation will not be able to cope with the hardness - the berries will not boil into the jam.

Regardless of what kind of turn is used for the preparation, it is imperative to blanch. The process of immersion in boiling water will allow you to easily get rid of the skin and remove the bone. If too hard varieties are selected, additionally prick each fruit with a sharp wooden stick.

A simple and quick recipe for "Five-minute" jam

The attractiveness of such a recipe is that you do not have to waste time on conservation. The cooking time does not affect the taste - the preparation is aromatic and sweet.

Preparation:

1. Measure the ingredients in advance - 1.2 kg of sloe and 1.45 kg of sugar.
2. Pour a layer of fruit into a wide saucepan.
3. Cover the berries with sugar.
4. Repeat the process several times, the top layer must be sugar, pour water on top (220 ml).
5. Leave for 3-6 hours, no need to stir.
6. Put on fire, after boiling, cook for 5 minutes.

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5 delicious recipes for making frozen berry jam for the winter

Send the cooked jam in a container, seal, leave to cool down with a lid. You can wrap it up.

Blackthorn plum jam with seeds

If there is no time to get rid of the seeds from the fruit, you can do it simply - prepare the blank without doing this process. Preservation is used for desserts, or you can just eat a treat with a roll.

Preparation:

1. Chop the washed and dried fruits (1.3 kg) with a fork.
2. Prepare syrup (boil 200 ml of water with 1 kg of sugar).
3. Pour thorns into sweet boiling liquid.
4. Boil for 25 minutes, pack, seal.

Important! It is imperative to remove the foam from the surface of the mass during cooking - later it will be quite difficult to do this.

Pitted blackthorn jam

It will be possible to remove the seeds from the fruit only after blanching for 1-3 minutes. After carrying out this process, you can start preparing the conservation:

1. After removing the seeds, sprinkle the fruits with sugar (1 kg of ready-made sloe halves, 1 kg of sugar).
2. Add 180 ml of water - it will prevent the mass from burning.
3. Send to the stove, boil, trying to prevent boiling, for half an hour.
4. Fill in prepared containers, seal.

Store in a cold, preservation does not deteriorate for a long time.

Blackthorn jam with cherry plum

The preparation from a combination of blackthorn and cherry plum has a special taste and aroma. This jam is used most often for pies - the filling does not flow out.

Preparation:

1. Prepare the fruit (2 kg), remove the seeds after blanching.
2. Add sugar (1.5 kg), stir, leave until syrup forms.
3. Drain the liquid, bring to a boil, put the berries, cook for half an hour.
4. Arrange in the washed cans, close.

Important! It is better to take berries in equal proportions, this will allow you to achieve excellent taste with a slight sourness that cherry plum will give.

Thorn jam in a slow cooker

Using a multicooker, you can shorten the time for making jam and turn the process into a simple, effortless task.

Preparation:

Take a look also

The recipe for making seedless raspberry jam for the winter

1. Use a toothpick to chop the thorn (1 kg).
2. Remove the skin from pears (350 g), remove the core.
3. Put fruits and blackthorn in layers in a bowl, sprinkle with sugar (about 1.4 kg will be needed to prepare it).
4. Pour in water (150 ml), leave for 4 hours.
5. In the "Stew" mode, cook for half an hour.
6. Arrange in a glass container, seal.

Put away for storage after the conservation has completely cooled down.

Jam from grasses and apples

Apples and thorns make a fragrant thick jam, which is perfect for mouth-watering pastries.

Preparation:

1. Blanch the chopped fruit (1.4 kg), remove the seeds.
2. Peel the apples, cut into slices (500 g of fruit is enough).
3. Mix berries with apple slices, cover with sugar (1.3 kg).
4. Cook, stirring frequently, for 20 minutes.
5. Pour into cans, seal with tin lids.

Cool the preservation with a lid down, preferably cover with a blanket.

Jam storage

Like all preparations for the winter, it is better to send thorn jam after cooking and complete cooling to the cold. If there is no basement or cellar, you can use a refrigerator for storage.

Preservation of thorns is stored for a long time, but during this time it is recommended to check the condition of the workpiece. If mold appears on top and there is little of it, uncork the containers, remove the spoiled jam, boil the rest of the mass and immediately use it for making desserts.

Thorn jam is a conservation that even a novice housewife can handle. There are no special difficulties in the recipes, and if you use a multicooker, you will almost not have to waste time - a smart machine will prepare a fragrant delicacy, you just have to send it to jars and enjoy the tart unique taste in winter.