Sloe jam for the winter: recipes with and without seeds for the winter with a photo

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

Subtleties of making blackthorn jam

Starting to prepare the blank, you need to consider that there are many varieties of blackthorn, 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.Plum preservation recipes are suitable for some varieties.

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

How to choose a turn for jam

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

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

Easy and quick recipe for Five Minute Jam

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

Cooking:

1. Measure out the ingredients in advance - 1.2 kg of sloes and 1.45 kg of sugar.
2. Pour a layer of fruit into a wide saucepan.
3. Sprinkle 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, do not stir.
6. Put on fire, cook for 5 minutes after boiling.

Send the prepared jam in a container, cork, leave to cool down with a lid. Can be wrapped up.

Blackthorn plum jam with pits

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

Cooking:

1. Prick the washed and dried fruits (1.3 kg) with a fork.
2. Prepare syrup (boil 200 ml of water with 1 kg of sugar).
3. Step into the sweet boiling liquid turn.
4. Cook 25 minutes, pack, seal.

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

Stoneless Blackthorn Jam

Remove seeds from fruits only after blanching for 1-3 minutes. After this process, you can start preparing the preservation:

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

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

Thorn jam with cherry plum

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

Cooking:

1. Prepare fruit (2 kg), remove seeds after blanching.
2. Add sugar (1.5 kg), mix, leave to form a syrup.
3. Drain the liquid, bring to a boil, put the berries, cook for half an hour.
4. Spread into washed jars, seal.

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

Thorn jam in a slow cooker

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

Cooking:

1. Toothpick the turn (1 kg).
2. Pears (350 g) peel and core.
3. Lay fruits and sloes in a bowl, sprinkle with sugar (it will take about 1.4 kg to prepare it).
4. Pour in water (150 ml), leave for 4 hours.
5. In the "Extinguishing" mode, cook for half an hour.
6. Spread into glass containers, seal.

Remove for storage after the preservation has completely cooled down.

Thorn plum and apple jam

From apples and thorns, fragrant thick jam is obtained, which is perfect for delicious pastries.

Cooking:

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

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

Storing jam

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

The preservation of the turn is stored for a long time, but during this time it is recommended to check the condition of the workpiece. If mold appears on top and there is not much of it, uncork the containers, remove the spoiled jam, boil the rest of the mass and immediately use it for making desserts.

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

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