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.

6 secrets of delicious preparations

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Sloe jam without seeds

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

1. Sort out the sloe berries, rinse and place in a saucepan.
2. Pour water, boil, cook for five minutes.
3. Drain the fruits in a colander and let cool.
4. Remove the seeds.
5. At the same time, cook the syrup by boiling water with sugar until it is completely dissolved.
6. Combine the prunes with the syrup and simmer over low heat for 30 minutes. Stir constantly.
7. 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

1. Sort the fruits, wash and dry.
2. Prick each berry with a toothpick or suitable object.
3. Place in a cooking container in layers, sprinkling each with sugar.
4. Fill with water, preferably warm.
5. Leave for two to three hours.
6. Turn on the heat and bring to a boil.
7. Cook the sloe jam with seeds in two batches, each for five minutes.
8. Between servings, remove from heat and cool completely.
9. Before the second cooking, add washed and dried cherry leaves.
10. 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 blackthorn 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:

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

Preparation

1. Wash fruits and berries.
2. Boil the prunes for five minutes in a slow cooker or saucepan with water added.
3. Remove the bones.
4. Peel the apple and pear, cut into cubes or bars.
5. Place all ingredients in a multicooker bowl, add sugar, add water, and stir.
6. Let stand for a couple of hours.
7. Add cinnamon and turn on the “Stew” mode for half an hour.
8. 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

1. Sort out the berries from debris, rinse, and pour a glass of water in a saucepan.
2. Bring to a boil, simmer for five minutes.
3. Remove from heat, cool slightly.
4. Wipe through a colander.
5. Orange and lemon, removing seeds, pass through a meat grinder.
6. Combine fruit and berry puree, add sugar.
7. Cook over low heat for 30 minutes.
8. Add vanilla.
9. 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.

Useful “Five Minutes”

Peculiarities. Five-minute jams 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

1. Place clean, dried berries in a colander and place in boiling water for a minute.
2. Cool, remove seeds, cutting fruit in half.
3. Place the halves in a cooking container, add sugar, and pour in water.
4. Let stand for half an hour, then put on low heat.
5. After boiling, simmer for five minutes.
6. Remove from heat, let cool.
7. Boil again for five minutes.
8. 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

1. Prepare wild plums in the usual way: remove cuttings and debris, rinse.
2. Boil for five minutes with the addition of a glass of water.
3. Cool, remove the seeds.
4. Place in a cooking bowl, add sugar, and let stand for an hour or more.
5. Stir, put on fire and cook for half an hour.
6. 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.
7. Five minutes before readiness, add nuts to the berries.
8. Finally, pour in cognac, stir, remove from heat.
9. 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

1. Prepare damsons as for jam. Simmer the sorted and washed berries with a small amount of water for about five minutes.
2. Rub the mixture through a colander or large sieve.
3. Add sugar, stir, let stand for at least an hour.
4. Cook over low heat for half an hour.
5. Add butter (no need to melt first).
6. Add cocoa.
7. Stir and let simmer for five minutes.
8. Pour into sterilized jars, close, invert and let cool.
9. 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.

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

1. Sort out the sloe berries, rinse and place in a saucepan.
2. Pour water, boil, cook for five minutes.
3. Drain the fruits in a colander and let cool.
4. Remove the seeds.
5. At the same time, cook the syrup by boiling water with sugar until it is completely dissolved.
6. Combine the prunes with the syrup and simmer over low heat for 30 minutes. Stir constantly.
7. 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

1. Sort the fruits, wash and dry.
2. Prick each berry with a toothpick or suitable object.
3. Place in a cooking container in layers, sprinkling each with sugar.
4. Fill with water, preferably warm.
5. Leave for two to three hours.
6. Turn on the heat and bring to a boil.
7. Cook the sloe jam with seeds in two batches, each for five minutes.
8. Between servings, remove from heat and cool completely.
9. Before the second cooking, add washed and dried cherry leaves.
10. 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 blackthorn 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:

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

Preparation

1. Wash fruits and berries.
2. Boil the prunes for five minutes in a slow cooker or saucepan with water added.
3. Remove the bones.
4. Peel the apple and pear, cut into cubes or bars.
5. Place all ingredients in a multicooker bowl, add sugar, add water, and stir.
6. Let stand for a couple of hours.
7. Add cinnamon and turn on the “Stew” mode for half an hour.
8. 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

1. Sort out the berries from debris, rinse, and pour a glass of water in a saucepan.
2. Bring to a boil, simmer for five minutes.
3. Remove from heat, cool slightly.
4. Wipe through a colander.
5. Orange and lemon, removing seeds, pass through a meat grinder.
6. Combine fruit and berry puree, add sugar.
7. Cook over low heat for 30 minutes.
8. Add vanilla.
9. 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 jams 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

1. Place clean, dried berries in a colander and place in boiling water for a minute.
2. Cool, remove seeds, cutting fruit in half.
3. Place the halves in a cooking container, add sugar, and pour in water.
4. Let stand for half an hour, then put on low heat.
5. After boiling, simmer for five minutes.
6. Remove from heat, let cool.
7. Boil again for five minutes.
8. 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

1. Prepare wild plums in the usual way: remove cuttings and debris, rinse.
2. Boil for five minutes with the addition of a glass of water.
3. Cool, remove the seeds.
4. Place in a cooking bowl, add sugar, and let stand for an hour or more.
5. Stir, put on fire and cook for half an hour.
6. 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.
7. Five minutes before readiness, add nuts to the berries.
8. Finally, pour in cognac, stir, remove from heat.
9. 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

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

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 calmly 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 some of the thorns into the 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 become 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, fill it with a glass of water 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.

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 should you 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?

1. We wash the sloe thoroughly under running water. If there are pieces of frozen juice on the fruit, it must be removed.
2. Place the berries in a colander or sieve to allow water to drip from them.
3. 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.
4. Add water and place on low heat. After the jam boils, the berries will be ready after 5 minutes of boiling.
5. 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, bulk sugar – 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:

1. Carefully sort through all the fruits; even slightly spoiled berries should be thrown away.
2. Rinse them under running water and drain in a colander.
3. Peel and core apples and pears and cut into pieces 2-3 cm in diameter.
4. Add all the ingredients in layers, sprinkling them with sugar.
5. Cover the container with a large sheet of paper or a cape and leave it for 5-10 hours.
6. When a sufficient amount of syrup appears at the bottom of the bowl, place the container in the multicooker. Set the “Extinguishing” mode to the minimum amount of time (20-30 minutes).
7. 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.
8. After the multicooker indicates that the jam is ready, open it and scoop the dessert into the prepared containers. Roll up or screw on the jars tightly with tin lids.
9. 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:

1. Wash all the fruits under running water, leave them on the chintz for a while to drain.
2. Place all the fruits in a large saucepan, add water and boil for 5-7 minutes until all the fruits are limp.
3. Rub the apples and thorns through a sieve or colander, separating the pulp from the seeds and skins.
4. Add sugar to the fruit pulp and boil the jam for 3-5 minutes.
5. After this, the dessert should be placed in jars, tightly closed with lids, and put in a dark, cool place.
6. 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 look at a step-by-step recipe for 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:

1. We wash the berries for subsequent preparation and dry them with paper towels.
2. We separate the damsons and plums from the stones by cutting the fruits in half.
3. 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.
4. 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.
5. Let the jam sit for 1 full day at an air temperature of 20-24 degrees.
6. 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.
7. 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:

1. We wash all the prepared fruits, looking through them again and separating spoiled berries.
2. We take out the seeds from the blackthorn and cherry plum.
3. We peel the pears and remove the inner core and cut them into small pieces, like half a plum.
4. We clean the hazelnuts, rinse them under running water and dry them.
5. Cover the fruits in a saucepan with sugar and after 2-3 hours, when they release their first juice, put them on the fire.
6. In the first minutes of boiling the jam, add nuts to it and after 10-15 minutes the dish is ready.
7. 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 the 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 on 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.

Sloes are berries that have their own characteristic taste. They are sour and slightly tart, so you need a lot of sugar to make jam. Sloe jam, cooked without seeds, turns out very tasty, pleasantly pleasing and its beautiful color. In winter, eating at least a few spoons of this delicacy will give you great pleasure. This amount of ingredients yields one half-liter jar of jam and a little in a bowl for sampling.

Ingredients

To make seedless thorn jam you will need:

water - 50 ml;

sloe berries - 0.5 kg;

sugar - 0.6 kg.

Cooking steps

The berries will become soft and easy to remove from the seeds.

Rub the thorns through a sieve. There should be as little pulp as possible on the bones. If there is a lot of pulp left, the seeds can be boiled again and then rubbed through a sieve.

Pour the finished jam into sterilized jars and seal with boiled lids. The consistency of the jam will be liquid, but when it cools it will thicken.

Turn the jars over and wrap them in a warm blanket until they cool completely.

Appetizing, tasty seedless thorn jam is ready. Can be stored in a city apartment.

Bon appetit!

Requirements for containers for making jam:

A basin or wide saucepan intended for preparing sloe jam should not oxidize upon contact with the mass being prepared. The volume of the cookware should be at least 2 times the volume of the products used due to foaming during the cooking process.

Damson is a natural hybrid of wild thorn and plum. According to the generally accepted standard, it is believed that damsons, or as these fruits are also called - thorns, are small sour fruits similar to plums. However, the ripe fruits of garden varieties of sloe are quite large in size (up to 4 cm in diameter) and have a pleasant sweet taste.

The skin of the damson plum is colored blue-violet, almost black, and the juicy pulp inside the fruit has a light green color, close to olive. Freshly picked damson fruits are covered with a bluish waxy coating, so they appear bright blue. When cooked, the color of the sloe becomes dark crimson, so it is often used as a food coloring for winter preparations. Sloe lovers know that just ripening thorn fruits make excellent marinades, but jam must be made from ripe, sweet fruits. In addition to sloe jam, marshmallows, marmalade, jelly are made, and compotes are preserved for the winter. Sloe jam goes well with tea. In winter, it is often used for colds as a warming agent. After removing the seeds, the jam can be used as a filling for baked goods.

Before cooking the jam, the thorn fruits must be prepared. They are sorted, getting rid of wormy or damaged ones, and the stalk is removed. Plum jam is cooked together with the pit, because it is tightly connected to the pulp. By the way, if you feel that the seed inside the pulp is moving to the touch, then this is one of the signs that worms have already feasted on this berry before you, so such fruits should be discarded.

The fruits are washed several times, then the excess water is drained and the excess water is allowed to drain by placing them in a colander. Then, using a fork, each damson is deeply pricked in several places.

If this is not done and the thorn is cooked without pricking, then at the initial moment of cooking the jam, the thorn will shed its skin. The jam will be hopelessly spoiled, since the result will be a mass of yellow pulp in which dark peel and separated seeds float. In such cases, it is better to make jam from this mass not jam.

Prepare the syrup. To do this, add water to granulated sugar, mix them and bring the mixture to a boil. The prepared fruits are placed in the cooled syrup and left for 3-4 hours. This is done so that the fruits become softer, soaked in syrup, release a little juice and retain their shape during subsequent cooking.

Sloe jam is prepared in 3-4 doses with 8-hour breaks. At each serving, bring the jam to a boil over high heat and cook for 5-10 minutes. Remove the abundant jam foam that forms using a slotted spoon. After each meal, carefully shake the container with the semi-finished product so that the fruits are evenly cooked.

The readiness of the jam is determined by dropping the syrup onto a plate. If the drop does not spread, then the jam is ready. If the drop spreads, then the jam must be boiled down, so in the last step the jam is boiled until tender.

After cooling, the jam has the structure of a light, very beautiful jelly. Therefore, for winter storage it will be better if you put the jam in jars slightly warm.

Not all shrubs are used by humans for the purpose of treatment and consumption of their fruits. Blackthorn is considered one of the unpretentious but popular ones. The thorny bush 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 for the winter. The most common preserved product made from sloe is considered to be jam. Let's look at popular step-by-step recipes.

Simple option

The traditional method of preparation includes available ingredients. Their thorn jam is made without seeds for the winter. It turns out very tasty and aromatic.

Products:

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

1. Wash the fruits, dry them and carefully remove the seeds located inside. Place 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 burner, bring to a boil and reduce temperature. Boil the mixture for 15 minutes. Close, remove from heat and cool. Repeat the cooking and cooling procedure one more time.
3. Place in sterile jars, seal tightly and store in a cool place.

With bones

In order for the delicacy to last well all winter, the mass is placed in sterile jars while hot. The lid is recommended to be used for airtight sealing. Consider a recipe for making sloe jam with seeds.

Products:

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

1. Sort the berries, remove rotten and spoiled ones. Wash well and dry. Using a wooden toothpick, make several pricks.
2. Layer layers of sloe and granulated sugar. Pour in the specified amount of water. Cover with gauze and leave on the table for 2-3 hours.
3. After the time has passed, place the container with the contents on the burner. Heat at medium temperature, and after boiling, continue cooking for 5 minutes.
4. Cool and place in sterile jars. Cover with nylon lids and store in a cool place.

Cinnamon jam

Seedless thorn jam for the winter is prepared with the addition of cinnamon. The preparation turns out aromatic, tasty and very tender. The dish can be used to make sandwiches or delicious pastries.

Products:

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

Then we do this:

1. Sort the thorns, wash and dry on a clean towel. Divide into 2 parts and carefully remove the seeds. Place the berries in a suitable bowl and grind using a food processor, blender or meat grinder. The mass should be homogeneous.
2. Place it in a thick-bottomed pan, add granulated sugar and mix well with a wooden spatula.
3. Place on the stove, wait until it boils and continue cooking for another 30 minutes. Then add the rest of the ingredients. Heating is minimal.
4. Boil the jam for 60 minutes. It is important to regularly remove the foam and stir the composition. Pack into jars, close tightly and store in the cellar after cooling.

With orange

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

Products:

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

1. Go through the main components and remove the damaged ones. Rinse, place on a clean towel and dry. Carefully remove the seeds.
2. Wash the oranges, cut off the skin in a thin layer and chop it on a fine grater. Be sure to remove the white film from citrus fruits. While slicing, chop into equal pieces.
3. Layer oranges, sloe and granulated sugar. Spread the chopped zest in the middle of the pan in one layer. Cover with a thick cloth and leave it like this in a cool place for a day.
4. After time has passed, stir the mixture. Set to low heat and simmer until thickened. Assess the taste and add more sugar if necessary.
5. Place in sterile jars, seal tightly and store in a cool, dark place after cooling.

Dessert “Vitamin Charge”

This version of the treat contains a huge amount of vitamins. The taste of the dish is unusual. Therefore, initially it is recommended to prepare it in small quantities for testing. And we will prepare blackthorn jam with pear, cherry plum and nuts.

Products:

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

Then we follow the instructions:

1. Sort out all the products. Only ripe fruits without signs of spoilage are suitable for cooking. Wash, place on a clean cloth and dry. Remove seeds and seeds from fruits and berries. Chop the pear into medium-sized cubes.
2. Wash the nuts, remove the partitions and dry. Combine berries with fruit, add granulated sugar and mix thoroughly. Cover with a gauze napkin and leave on the kitchen counter for 2-3 hours to improve the dissolution of granulated sugar.
3. After the time has passed, place the container with the contents on the stove. Bring to a boil, reduce the heating temperature and simmer while stirring for 5-10 minutes.
4. Add nuts, stir. Boil for another quarter of an hour. Place the delicious dessert in jars, close tightly and put in a dark, cool place.

Prune jam in a slow cooker

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

Products:

• thorns - 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 spoiled and unsuitable fruits for preservation. Rinse and dry. Make several nicks in the thorns using a wooden toothpick.
2. Cut the pear into 2 equal parts, remove the seed box and the place where the stalk is attached. Cut off the skin in a thin layer and chop the pulp into medium-sized cubes or sticks.
3. Define layers of thorns, pears and granulated sugar. Add the specified amount of liquid. Cover and leave it like this for 9 hours.
4. After the time has passed, set the “Extinguishing” mode and the timer for half an hour. After the signal sounds, turn off and open the kitchen aid. Place in sterile containers, close tightly and store in the cellar after cooling.