Recipes for thorn jam for the winter with and without seeds

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

Subtleties of making thorn jam

When starting to prepare the product, you need to take into account that there are many varieties of sloe, each of them has its own characteristics - cooking time, taste, sweetness. It is recommended to use hybrid species in jam - they are sweeter and softer. Recipes for canning plums are suitable for some varieties.

The fruits of wild plants are rarely used in canning - they are harder and have a viscous, tart taste. You can cope with the shortcomings of berries only by proper preparation and following some recommendations.

How to choose sloe for jam

For preservation, it is recommended to use only fully ripened fruits - blue-black, with pink flesh. If you do not wait until ripening, even preliminary preparation will not be able to cope with the hardness - the berries will not be softened in the jam.

Regardless of what kind of turn is used for harvesting, blanching is necessary. The process of immersion in boiling water will allow you to easily get rid of the skin and remove the pit. If the varieties chosen are too hard, additionally prick each fruit with a sharp wooden stick.

A simple and quick recipe for five-minute jam

The attractiveness of this recipe is that you don’t have to waste time on preservation. The duration of cooking does not affect the taste - the workpiece turns out aromatic and sweet.

Preparation:

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

Place the prepared jam into containers, seal, and leave to cool with the lid down. You can wrap it up.

Blackthorn plum jam with pits

If you don’t have time to remove the seeds from the fruit, you can do it simply - prepare the preparation without going through this process. Preservation is used for desserts, or you can simply eat the delicacy with a bun.

Preparation:

1. Prick 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 sloe into sweet boiling liquid.
4. Cook for 25 minutes, package and seal.

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

Seedless blackthorn jam

You can remove seeds from the fruit only after blanching for 1-3 minutes. After this process, you can begin preparing the preserves:

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. Place on the stove and simmer, trying to prevent boiling, for half an hour.
4. Pack into prepared containers and seal.

Store in the cold, the preservation does not spoil for quite a long time.

Sloe jam with cherry plum

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

Preparation:

1. Prepare the fruits (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, add the berries, cook for half an hour.
4. Place into washed jars and seal.

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

Sloe jam in a slow cooker

Using a multicooker, you can reduce the time it takes to prepare jam and turn the process into a simple, effortless task.

Preparation:

1. Prick thorns (1 kg) with a toothpick.
2. Peel and core pears (350 g).
3. Place fruits and thorns in a bowl in layers, sprinkle with sugar (about 1.4 kg will be needed for the preparation).
4. Pour water (150 ml), leave for 4 hours.
5. Cook in the “Stew” mode for half an hour.
6. Place in a glass container and seal.

Remove for storage after the preservation has completely cooled.

Prune and apple jam

Apples and thorns make a fragrant thick jam, which is perfect for delicious baked goods.

Preparation:

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

Cool the preserved food with the lid down, preferably covered with a blanket.

Storing jam

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

Preserved thorns can be 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 only a small amount of it, uncork the containers, remove the spoiled jam, boil the rest of the mixture and immediately use it for making desserts.

Sloe jam is a preserve that even a novice housewife can handle.There are no particular difficulties in the recipes, and if you use a multicooker, you will hardly have to waste time - the smart machine will prepare a fragrant delicacy, all you have to do is put it in jars and enjoy the tart, unique taste in winter.