How to make toron jam. Sloe jam recipe: what is useful, and how to "get around" the hardness and tart taste of the fruit

Not all shrubs are used by humans for the purpose of treatment and the use of their fruits for food. One of the unpretentious, but popular is the blackthorn. The thorny shrub blooms in early spring and begins to bear fruit by mid-summer.

From its berries, you can prepare a wide variety of dishes, both for a simple lunch or dinner, and prepare for the winter. The most common preservation of thorns is considered to be jam. Consider popular step-by-step recipes.

Simple option

The traditional way preparation includes the available ingredients. Their blackthorn jam is brewed for the winter without pits. It turns out to be very tasty and aromatic.

Products:

• clean water - 180 ml;
• granulated sugar - 3.6 kg;
• blackthorn (pitted) - 3.4 kg.

1. Wash the fruits, dry them and carefully remove the pit inside. Put the processed berries in a saucepan alternately with granulated sugar. Cover and leave for 2-3 hours to release enough juice.
2. After the specified time, stir the composition by adding liquid. Place on a hot plate, bring to a boil and lower the temperature. Boil the mixture for 15 minutes. Close, remove from heat and cool. Repeat the cooking and cooling procedure 1 more time.
3. Arrange in sterile jars, close hermetically and put away in a cool place.

With bones

In order for the delicacy to stand well all winter, the mass is laid out in sterile jars while hot. It is recommended to use the cover for airtight sealing. Consider a recipe for making thorn jam with seeds.

Products:

• sloe - 700 g;
• granulated sugar - 750 g;
• clean water - 125 ml.

1. Sort the berries, remove the rotten and spoiled ones. Wash and dry well. Using a wooden toothpick, make some punctures.
2. Layer blackthorn and granulated sugar. Pour in the indicated amount of water. Cover with a gauze napkin and leave on the table for 2-3 hours.
3. After the time has elapsed, place the container with the contents on the hotplate. Warm up at medium temperature, and after boiling, continue cooking for 5 minutes.
4. Cool, arrange in sterile jars. Close with nylon caps, put in a cold place.

Jam with cinnamon

Seedless blackthorn jam for the winter is prepared with the addition of cinnamon. The workpiece is fragrant, tasty and very tender. The dish can be used for making sandwiches or delicious pastries.

Products:

• sloe - 1 kg;
• cocoa powder - 140 g;
• vanilla sugar- 8 g;
• chopped cinnamon - 6 g;
• granulated sugar - 300 g.

Then we do this:

1. Sort out the thorns, wash and dry on a clean towel. Divide into 2 parts and carefully remove the bones. Place the berries in a suitable bowl and chop with a food processor, blender or meat grinder. The mass should be homogeneous.
2. Place it in a heavy-bottomed saucepan, add granulated sugar and stir well with a wooden spatula.
3. Place on the stove, wait for it to boil and continue cooking for another 30 minutes. Then add the rest of the ingredients. Heating is minimal.
4. The jam is boiled for 60 minutes. It is important to regularly skim off the foam and stir the composition. Pack in jars, close tightly and put into the cellar after cooling.

With orange

Citrus fruits contain the maximum amount of vitamin C. It is he who has a beneficial effect on the immune system, preventing the development of pathogenic microflora. It is especially recommended to prepare dessert for families with small children.

Products:

• orange - 500 g;
• granulated sugar - 1 kg;
• blackthorn (ripe) - 750 g;
• plum - 230 g;
• water consistency.

1. Sort out the main component, remove the spoiled ones. Rinse, place on a clean towel and pat dry. Remove the bones carefully.
2. Rinse the oranges, cut off the skin with a thin layer and chop it on a fine grater. It is imperative to remove the white film from citrus fruits. Chop into equal pieces during slicing.
3. Layer oranges, thorns and granulated sugar in layers. Spread the crushed zest in one layer in the middle of the pan. Cover with a thick cloth, leave in this form in a cool place for a day.
4. After the time has elapsed, stir the mass. Set to slow heat, boil until thickened. Evaluate the taste and add more sugar if necessary.
5. Arrange in sterile jars, close hermetically and remove after cooling in a cool, dark place.

Dessert "Vitamin charge"

V this option goodies contained great amount vitamins. The taste of the dish turns out to be unusual. Therefore, it is initially recommended to prepare it in small quantities for a sample. And we will cook blackthorn jam with pear, cherry plum and nuts.

Products:

• yellow cherry plum - 500 g;
• ripe pear - 230 g;
• sloe - 550 g;
• nuts - 240 g;
• granulated sugar - 600 g.

Then we follow the instructions:

1. Go through all the products. Only ripe fruits without signs of spoilage are suitable for cooking. Wash, lay out on a clean cloth, dry. Remove seeds and seed box from fruits, berries. Chop pear into medium-sized cubes.
2. Rinse the nuts, remove partitions and dry. Combine berries with fruits, add granulated sugar and mix thoroughly. Cover with a gauze napkin and leave on the kitchen table for 2-3 hours to better dissolve the granulated sugar.
3. After the time has elapsed, place the container with the contents on the stove. Bring to a boil, lower the heating temperature and, while stirring, boil for 5-10 minutes.
4. Add nuts, stir. Boil for another quarter of an hour. Expand delicious dessert on the banks, close tightly and put in a dark, cool place.

Sloe jam in a slow cooker

Any housewife can make a delicious dessert with the help of the “miracle of the stove”. By adding a pear to the berry, the aroma and taste of the dish turns out to be unusual, original. The main thing is to prepare all the ingredients and process the containers.

Products:

• sloe - 2 kg;
• granulated sugar - 2.5 kg;
• pear - 600 g;
• clean water - 500 ml.

The procedure is as follows:

1. Sort the berries and fruits, remove the spoiled and unsuitable for preservation fruits. Rinse and dry. Use a wooden toothpick to make several punctures on the thorn.
2. Cut the pear into 2 equal parts, remove the seed box and the place of attachment of the stalk. Cut off the skin in a thin layer and chop the flesh into a medium-sized dice or block.
3. Layer thorns, pears, and granulated sugar. Add the indicated amount of liquid. Cover and leave like this for 9 hours.
4. After the expiration of the time, set up the "Extinguishing" mode, and the timer for half an hour. After issuing the signal, turn off and open the kitchen assistant. Arrange in sterile containers, close tightly and remove after cooling in the cellar.

Thorn jam with apples

Delicious, unusual, slightly sour with a tart hint of plum jam with apples and spices. Well, the vacation is over, it's time to get down to work. And I'll probably start with such a delicious recipe. I got the turn on the occasion, as much as a whole bucket. I came to visit my mother, and a neighbor gave her such a gift. Has shared. Now, in my homeland, many have begun to grow this shrub, blackthorn, which has the fruits of small plums. It is also called thorny plum, wild plum, blackthorn. I liked it very much for its unusual tart, astringent taste. I also read about him. It turns out that it is very good for gastrointestinal disorders, for the treatment of the liver, kidneys, helps with neuralgia, vitamin deficiencies, metabolic disorders.

But what should I do with a whole bucket of turnips? Of course, the very first thought is to make a compote. And what else? Oh yes, I love plum jam. It has been decided that I will also have jam with apples. I love this combination of plums and apples, and the turn is almost the same plum.

How to make apple thorn jam

For 1 kg of thorns 2-3 apples, 1.2 kg of sugar, 1 cinnamon stick, ¼ tsp. grated nutmeg

Wash the plum and free it from the seeds.

In my case, the turn was very ripe, the bones were easily separated. If the seeds are not separated, the turn is poured first. warm water and boil for 5 minutes on low heat, so that the berries soften. Then the berries are cooled and the seeds are removed.

Place the berries in a cooking bowl and cover with granulated sugar. I did not add water, because. the turn is ripe enough. Leave it on for a few hours.

After a while, you will notice that the sugar has become moist.

So the plum has given juice and you can start cooking the jam.

We put on a small fire and bring to a boil.

In the meantime, wash the apples and chop them into small pieces.

As soon as the syrup boils, put finely chopped apples into the jam.

Let the syrup boil again and turn off the heat. We leave the jam until it cools completely. This makes the turnips and apples soaked in syrup better.

The photo shows how the color of the apples changes. Each time they become more intense burgundy, soaked in plum-colored syrup.

After a few hours, put on a small fire again, put a cinnamon stick and bring to a boil. Cook for 5 minutes and turn it off again.

In the third approach, after boiling the syrup, add grated (or ground) nutmeg, cook until tender, about 10 minutes.

The jam becomes thicker, more viscous.

Let cool and place in clean, dry jars.

The jam turned out to be very tasty, spicy, unusual. I even regretted that I used most of the thorns to make compote.

Thorn jam with apples

Blackthorn compote

Perhaps I will add a note about compote to the post. I made a compote with one turner, and also with apples.

The main part of the blanks is already behind and you can experiment a little and cook something new, for example, thorn and apple jam.

The garden turnip has long gone, but the wild one is still in the forest and stays on the branches until the very cold, if the birds do not peck it. For a long time I have not been preparing any jam or jam in large quantities, as my grandmother once did, but I always cook a little of everything. I never cooked blackthorn jam with apples, so it was interesting to cook and evaluate such a combination. It turned out very tasty! Well, and where to use the jam, you know yourself: you can drink tea with it, bake a pie, and serve pancakes with it.

To make jam, prepare the necessary products from the list.

Rinse the thorn berries and separate from the tails. Place in a saucepan and add water. Cover the saucepan and cook the berries for 5-7 minutes until soft.

Peel the apples, core them with seeds and cut the apples into cubes.

After cooking, fold the turner onto a sieve, wipe it from the bones.

Add apples to the grated turner and stir.

Add sugar to a saucepan and put it on fire.

Bring the mixture to a boil and cook for 5 minutes, stirring occasionally. After cooking, the jam should be completely cooled. Repeat cooking 2 more times, remembering to stir the mass and letting the jam cool each time. The smaller the mass of the fruit, the faster the jam will cool.

Prepare jars and lids before the last cooking. I use small 200 ml jars for jam. I put the lids in the water, put a double boiler on top with the jars turned upside down. I boil jars with lids for 10 minutes.

We put the jam on the fire for the fourth time. Both apples and blackthorns contain a lot of pectin, and the jam gets thicker as it cools. Bring to a boil and cook for 1 minute.

Put hot thorn and apple jam in dry sterile jars, then twist and turn over.

I ended up with 2 cans of 200 ml each, but I left half of it for the sample right away. Very interesting and delicious jam happened!

Enjoy your blanks!

Ternosplum is a hybrid of blackthorn and plum. Outwardly, the fruits are very similar to an ordinary plum. Usually these are not too large lilac spherical fruits with seeds and edible peel, like cherries and plums. Are thorny and in fresh they are quite tasty, but most often they are sent for "processing" for making preserves and jams, so that the sweetness of the berry can be enjoyed throughout the winter. Jam from grasses looks rather liquid during cooking, but after a couple of hours of cooling, the consistency becomes similar to jam. It is in this form that the jam remains throughout the entire shelf life. It takes very little time to make the jam, and the final product tastes good.

Jam from thorny plum for the winter

Although the amount of sugar is calculated, as is the case with most jams, from the number of berries in a 1: 1 ratio, you should not multiply the proportions of the recipe. That is, if you want to cook 2 kg of thorny plums, then you will have to cook in 2 passes. A large number of berries simply cannot gel to the desired consistency, so a tough recipe is used.

how to make jam from thorny plum

Ingredients:

• 1 kg washed and pitted plums;
• 1 kg of sugar;
• 125 ml of boiled water.

Cooking process:

Jam from black plum is cooked with the gradual mixing of ingredients, so you do not need to add sugar to the berries from the very beginning. Cook the berries best in a large aluminum bowl over medium heat with constant stirring. Trusted plums do not need to be left for several hours before cooking, so that the berries let the juice start. Instead, water is poured into them and in this form the jam is brought to a boil.

The mass should boil for about 5 minutes.

Then you can add sugar. Sugar is not added all at once, it is best to keep the countdown in glasses.

After each poured glass of sugar, the jam is stirred until the free-flowing mixture is completely dissolved, and cooked for about 3 more minutes. Then a new portion of sugar is poured in.

At heat treatment any berry juice is released, which, when combined with sugar, tends to turn into a dense opaque foam.

After the last glass has gone to the jam, it is necessary to let the jam boil for at least 5 minutes.

In fact, this is the end of the preparation of the jam.

Since the cooking of the grape jam is rather short, the foam will stand out quite a bit. However, it should also be removed with a spoon or slotted spoon, as the froth will affect the overall beauty of the jam and may also form a hard curd after rolling into the jars. Jars under the jam must be thoroughly washed and dried. You can hold wet cans in a not too preheated oven for several minutes, or sterilize them with steam or in the microwave. Ready hot jam should be liquid enough. In consistency, it should resemble jelly or liquor rather than jam. It is in this form that it is poured into cans.

It thickens up to a certain point, it is already in a swirling state.

Packaged in jars, jars of plum jam are closed with a sterilized lid, turned over, wrapped in a blanket and sent to the closet or another dark and cool place for a day. The first sample from the jam can be removed in a day. At this point, it will be thick enough to spread on bread instead of butter.

Prune jam turns out to be very tasty and appetizing. A jar of jam can be stored for a long time, however, as with all types of preservation, it is recommended to eat jam within a year, because older experiments with canning can begin to ferment even under a tightly sealed lid. Also, after a year, the likelihood of sugaring increases, which will lead to the fact that the product becomes patchy.

For the recipe and photo we thank Goeva Nadezhda.

Apple jam is not new on tables in winter. And what if it is diluted with other berries and fruits, for example, thorns. As a result, you can get a fragrant mixture for pancakes or pancakes. Useful and delicious jam will be appreciated by all homemade, here are some recipes on how to cook it.

Blackthorn and apple jam for the winter

Wash the apples and peel them, then in the process of cutting into thin slices, remove the seeds and membranes. The thorn must be sorted out and washed, removed, tails and bones.

In a deep saucepan, combine 2 kg of apples, a kilogram of blackthorn and 2 liters of water. Boil the mixture 4 times for 5 minutes, letting cool after each boil. Sugar is not included in this recipe. As a result, the mixture is laid out in clean cans and rolled up. The result is a thickish mixture of a beautiful red color with a delicious aroma and taste.

Of course, you don't have to limit yourself to one thorn; use other ingredients as well.

Jam from pears, thorns and apples

This type of jam also does not involve sugar. We wash the apples and pears, remove the peel and seeds with membranes. We cut into thin slices, pieces can be, but rather thin. Wash the sloe well and, after removing the tails and bones, add it to apples and pears.

Fill the fruits with water (in this case, there are 2 apples and pears per kilogram of sloe, as well as 3 liters of water). Boil, let cool. We repeat the boiling process 4 times a day, the duration of infusion and cooking is 2 days. After that, we practically put the jam in the jars and roll it up.

In this case, the jam will not sour at all, it's all about the pears, which are saturated with sugar and will not let the treat be tasteless.

Instead of pears, you can put plums and even raspberries in jam, which will add not only amber color, but also saturates with a wonderful summer aroma.

Apple and sloe jam with sugar

For a kilogram of sloe, usually one and a half glasses of sugar and three glasses of water are taken. Apples need half a kilogram.

Wash the thorn and remove the tails, fill it with the indicated amount of water and boil for half an hour. Then, letting the fruit cool down a bit, remove the seeds from them. Pour sugar into the water and cook the syrup. Peel and seed apples, cut into cubes, put thorns and apples in water, boil for about 25 minutes and pour into jars. Roll up and let cool when room temperature, then we remove the container for storage.

The problem when cooking thorn jam arises precisely when the seeds are removed. To make the process go faster, boil the fruits, and then it will not be difficult to remove the seeds.