My mother-in-law grows thorns, but despite the harvest, we don’t make a lot of preparations from it. There are several reasons for this: in parallel with the thorn, more important fruits and vegetables ripen, and hands simply do not reach it. A small amount of sloe is added to compotes, and dumplings and pies are also prepared. That's all, actually.

This time my mother-in-law gave me some thorn fruits home, and I decided to make five-minute jam from the thorns. I would like to note that the jam turned out simply magnificent and thick! This jam can be added to the filling of pies, buns, cupcakes or muffins. Or you can just spread it on bread and butter. It's very tasty!

To prepare five-minute jam from seedless sloe, prepare sugar and sloe.

First you need to get rid of the seeds. I honestly admit that this task is not an easy one. Sloe fruits contain a large seed that sits tightly in the pulp, and you can separate it by literally picking it out with a knife. Well, we’re not looking for easy ways!? The thorns need to be washed well and excess water allowed to drain. Then, armed with a small knife, walk around the thorn fruit in a circle from the base, and picking up the seed, divide the fruit into two halves. Then cut out the bone from the part in which it remains. So sort through all the berries.

Weigh the mass of seedless sloes and add the same amount of sugar to it. I have 320 g of sloe left, which means I took the same amount of sugar. Mix the sugar with the berries, leave at room temperature for a couple of hours, and then put in the refrigerator, covering the container with a lid for 10-12 hours. I put it away for the night.

The sloe will release juice and the sugar should dissolve.

Transfer the mixture into an enamel bowl, place over medium heat and bring to a boil. Cook, stirring and skimming, for 5 minutes. After this, leave the jam alone until it cools completely. It took me 5 hours because there was only a small amount of jam.

After a while, put the jam back on the fire and cook for 5 minutes.

Pour the hot jam into a dry, sterile jar and seal with a sterilized lid.

Five-minute seedless thorn jam is ready.

I got about 400 ml of jam. I sealed the 250 ml jar hermetically, and poured the rest of the jam into a vase and left it for testing. The cooled jam turned out to have a pleasant taste, with a thick consistency.

Delicious preparations to you! Bon appetit!

The damson jam is cooked by gradually mixing in the ingredients, so there is no need to cover the berries with sugar from the very beginning. It is best to cook the berries in a large aluminum basin over medium heat with constant stirring. The damsons do not need to be left for several hours before cooking for the berries to release their juice. Instead, water is poured into them and in this form the jam is brought to a boil.

The mixture should boil for about 5 minutes.

Then you can add sugar. Sugar is not added all at once; it is best to count it in glasses.

After each glass of sugar added, the jam is stirred until the bulk mixture is completely dissolved, and cooked for about 3 minutes. After which a new portion of sugar is added.

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

After the last glass is added to the jam, you need to let the jam boil for at least 5 minutes.

In fact, this is the end of making jam.

Since the cooking of damson jam is quite short, very little foam will be released. However, it also needs to be skimmed off with a spoon or slotted spoon, as the foam will affect the overall beauty of the jam and may also form a hard curd after rolling into jars. Jam jars must be thoroughly washed and dried. You can keep the wet jars in a not too hot oven for a few minutes, or sterilize them by steaming or in the microwave. The finished hot jam should be quite liquid. The consistency should be more like jelly or liqueur than jam. It is in this form that it is poured into jars.

It thickens up to a certain point in a swirled state.

The damson jam packaged in jars is closed with a sterilized lid, turned over, wrapped in a blanket and sent to the pantry or other dark and cool place for a day. The first sample of jam can be taken within a day. At this point it will be thick enough to spread on bread instead of butter.

The damson jam turns out very tasty and appetizing. A jar of jam can be stored for quite a long time, however, as with all types of preservation, it is recommended to eat the 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 product becoming uneven.

We thank Goeva Nadezhda for the recipe and photo.

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, 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 over 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. 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.

To prepare delicious thorn fruit jam for the winter, you should follow a few simple recipes for its preparation. A spoonful of this jam will be a great addition to strong tea during the cold season.

There are many varieties of blackthorn. Hybrid plants are distinguished by large fruits, they are sweet and soft in taste. When cooked they are similar to plums.

Wild thorn, on the contrary, has the opposite properties: the fruits are small in size, hard and tart. Jam made from such berries turns out delicious if you know the secrets of its preparation.

1. It is better not to use unripe sloe of any kind for making jam. You need ripe, dark-colored fruits that are moderately soft.
2. Washed fruits should always be pre-heated to soften their skins. When processing the sloe in this way, you need to cook it in boiling water for 5 minutes. This method is suitable for hard varieties.

It’s worth knowing: to shorten the cooking process, the sloe berries should first be soaked in syrup for 3-4 hours. You can even prick each berry with a toothpick to speed up the process.

How to choose sloe for jam

The quality of the jam directly depends on the “correctness” of the berry. It is advisable to choose sloe fruits that are firm to the touch, with pinkish flesh. The skin on the fruit should be dark blue. The turn should not have any defects or dents. If the fruits for jam are too small, they are mixed with larger varieties or with plums.

Although there are different varieties, some sloe berries may not reach their peak ripeness until late fall. Before cooking, it is better to taste the berries to see how tart they are and whether they are soft enough.

A simple and quick recipe for five-minute jam

Jars of such jam can be stored for a long time on a shelf with other preserves, however, such food is eaten quite quickly. To prepare the twist according to this recipe, you will need 2 kilograms of fresh thorns, it is advisable to add more sugar - 3 kilograms is enough. Distilled water - 1 liter is also useful.

Preparation:

1. Place clean dry fruits in a deep bowl and cover with sugar; you can mix or place one at a time. Let it brew in the shade for 4-5 hours.
2. Place the berries and sugar in a saucepan, place over medium heat and cook for 5 minutes after the jam boils.
3. Distribute into jars and roll up.

Blackthorn plum jam with pits

Sometimes you come across sloe berries that are too hard and have to be boiled together with the seeds. For the recipe you will need 1.5 kilograms of sloe, 2 kilograms of granulated sugar and it is advisable to prepare 1 glass of clean water.

1. Each berry needs to be pierced with a toothpick so that the skin can peel off quickly.
2. Such fruits may not produce juice, so you can simply mix them with sugar and start cooking.
3. Place the candied fruits into a saucepan and pour in a glass of water. Place on low heat. Boil the plums for 10 minutes and remove from heat.
4. Let the berries cool and boil them the same way, 3 times. The jam should not be liquid, then it can be distributed into jars and rolled up.

Seedless blackthorn jam

This dessert is moderately sweet and has a pleasant aroma. It's quite simple to prepare. You will need 1 kilogram of berries, a glass of clean water, and 2 kilograms of granulated sugar.

Cooking method:

1. Boil the washed sloe fruits in boiling water for 5 minutes. Place them in a colander and wait until they cool down.
2. Remove the seed from each berry.
3. Make syrup from water and sugar. Gradually dissolve the sugar in boiling water and cook the mixture over low heat until the syrup thickens.
4. Combine all ingredients and boil for 30 minutes. While the jam is cooking, it needs to be stirred from time to time.
5. Pour into jars and roll up.

Sloe jam with cherry plum

Cherry plum harmonizes perfectly with sloe berries in jam. Many people will like the taste of this dessert. You will need about 700 grams of fresh cherry plum and 400 grams of hybrid sweet thorn. Also, according to the recipe, for this amount of fruit you need 2 kilograms of sugar and 1 tablespoon of soda.

1. Prick the turn with toothpicks. Mix it with cherry plum.
2. Mix a spoonful of baking soda with warm water and add berries and berries to it. Keep them in this liquid for 30 minutes.
3. The syrup is made from water mixed with sugar. Dissolve sugar syrup in boiling water and boil until thick.
4. Place the fruits in syrup and boil for 20 minutes. Distribute the finished jam into clean jars and roll up.

Sloe jam in a slow cooker

Sloes, at high temperatures, can be cooked quickly - in 5 minutes. The best way to cook is in a slow cooker because you can calmly go about your business while the delicacy is being prepared. The container will require 3 kilograms of berries and 4 kilograms of sugar. Water may also come in handy.

Step by step recipe:

1. Place the berries in the multicooker bowl, sprinkle them with sugar on top and add a glass of clean water. Leave the ingredients to sit for 3 hours.
2. Set to “quenching” - this mode is the most suitable. Boil the berries for 30 minutes.
3. While the jam is cooking, you can prepare the jars. Pour the finished product into jars and seal with metal lids.

Prune and apple jam

This jam will be a wonderful treat with strong tea on a cold winter evening. You will need 3 kilograms of fresh thorn berries, 3.5 kilograms of granulated sugar, 500 grams of apples.

1. Sort through the berries, rinse the apples, remove the cores and peels, and cut into cubes.
2. Place apples and plums in an aluminum pan and sprinkle layers of sugar one at a time. Leave for 4 hours to allow the juice to release.
3. Place the jam over medium heat, bring to a boil and cook for 20 minutes.
4. Distribute into clean jars and roll up.

Storing jam

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 greater than the volume of 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 prune 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 mass 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.