Sloe jam without seeds; recipes for making for the winter

Seedless sloe jam - recipes for making it for the winter

The thorny shrub, from the genus Plum, produces tart-sour fruits, up to 12 mm, similar in taste to plums. But its hybrid forms do not contain astringency, are tasty and fragrant. There are apricot and plum modifications. Sweet desserts made from plums are even tastier and richer.

Seedless blackthorn jam is fragrant and healthy. Contains a lot of fruit acids, vitamins, pectins, sugars. It is cooked with seeds, without seeds, thick, with syrup. Apples, lemon, and orange are added for taste. Whatever type of dessert you choose, you need to take several aspects into account.

Individualities of making sloe jam

Unripe fruits are not taken to make dessert. Since the crop ripens late in the autumn. To prevent the berries from setting, the fruits are harvested after the first frost. Tannins, which impart astringency, are destroyed by low temperatures. Some fruit acids are destroyed. But this makes the fruit sweeter and more tender in taste.

The berries are processed in advance: sorted, washed. To make the skin of the fruit and the pulp itself soft, blanch the fruits in boiling water for about 5 minutes.

This process allows you to quickly free the berries from the seeds if you plan to create blanks without them.

If the dessert is supposed to have seeds, then any fruit is pierced in several places. This is done to quickly soak the berries in sweet syrup.

The fruits quickly boil under active boiling. Therefore, the cooking process is carried out over a slow fire. To make jam, the temperature should be increased and allowed to boil thoroughly.

Dessert made from prunes can be stored for about a year at room temperature, in a cold place - up to 2 years. You can make live jam for the winter (ground berries with sugar); it can be stored in the refrigerator for up to 6 months.

I offer several common recipes.

Seedless thorn jam for the winter - a regular five-minute recipe

A dessert made quickly is valued for the fact that it retains more vitamins. As is clear, natural compounds are destroyed during heat treatment.

With all this, the pulp of the berry is not completely boiled, maintaining a certain harshness of the fruit. To see if you like this sweetness, you can prepare a small portion to try.

blackthorn berries - 500 g (seedless);
sugar - 500 g;

Place the washed berries in a colander and place in boiling water for 3 minutes. Cool. When cutting any fruit into halves, remove the seeds.

Sprinkle the fruit halves with sugar and stir. Leave for about 4 hours to release the juice. You can do this work in the evening, leaving the fruits in sugar until the morning.

During this period of time, sugar will dissolve in the juice of the berries.

Place the pan with the berries over low heat and bring to a boil. Stirring, boil for 5 minutes from the moment of boiling. Remove the resulting foam.

Turn off the heat and let the jam cool.

Then boil for another 5 minutes.

Place the sweet dessert into unstained jars and roll up the lids.

How to make seedless jam in sweet syrup

berries - 1 kg;
sugar - 1 kg;
water - 1 glass.

Sort the sloe berries and rinse. Blanch in boiling water for a couple of minutes. Once cooled, remove the seeds.

Boil sweet syrup from a glass of water, adding a kilogram of sugar.

Pour the fruit halves into the syrup, cook for 30 minutes. Stir without forgetting and skim off any foam that forms.

Place the hot dessert into jars and close the lids.

Unusual recipe with cocoa and butter

sloe - 3 kg;
sugar - 1.7 kg;
cocoa - 300 g;
butter - 200 g.

Sort and wash the berries. Remove them from the seeds. Boil the fruits until completely softened, pouring water so that they are completely covered.

Then drain the water through a colander. Grind the fruits through a fine sieve. Combine puree with sugar.

Put on fire, boil until thick, add butter and cocoa. Cook for another 10 minutes, stirring.

Place into jars and seal with lids.

Recipe for sloe jam with oranges

sloe - 1.5 kg;
oranges - 1 kg;
sugar - 2 kg;
plums - 450 g;
water (as needed).

Wash the oranges, dry them, grate the zest. Peel, cut into slices, and remove the seeds at the same time.

Prepare the sloes: blanch and remove the pits.

Place a layer of sloe, sprinkled with sugar, and a layer of oranges in the pan. Place the zest here between the layers. Let the mixture sit for 10 hours.

Stir well before cooking. If the mixture is very thick, add a little water. Bring to a boil and cook for 15-20 minutes.

Place the dessert into jars while still hot.

Sloe jam without seeds with apples

Apples enrich thorn jam with additional nutritional components, make it softer, and change the taste.

You will need:

sloe - 3 kg;
apples - 50 g;
sugar - 3.5 kg;

How to cook:

Wash the apples, peel the skin and remove the core. Cut into slices or cubes.

Also prepare the thorn fruits, freeing them from the seeds.

Place the fruit in a saucepan in layers, sprinkling sugar between them. Leave for 5 hours to release juice.

Place the container on the stove and bring to a boil. Cook over low heat for 15-20 minutes, skimming off the foam.. Place hot in jars.

Recipe for jam with cherry plum, pears, nuts

Ingredients:

sloe - 1 kg;
yellowish cherry plum - 1 kg;
pears - 450;
nuts (hazelnuts) - 500 g;
sugar - 2.5 kg;

Blackthorn jam in a slow cooker

A multicooker frees up time, since once you have stored the food, you can do other things. While the cooking process is running its course.

damson fruits - 2 kg;
sugar - 2 kg;
a little water may come in handy.

Prepare the berries. Rinse them, keep in boiling water for 3 minutes. Cool and remove the seeds.

Pour the berries into the bowl, add sugar according to the layout, mix. Let it brew for 3-4 hours.

Turn on the Extinguishing mode. 30 minutes to do housework. At this time, you can prepare jars for the preparations.

Pour hot sweet dessert into jars and roll up.

Blackthorn is a berry needed for making jam for the winter. The recipes are ordinary and accessible. And the dessert turns out delicious.

Cook with pleasure, dear readers!

TOP 10 regular recipes for sloe jam with and without seeds for the winter, “Five Minutes”

To prepare delicious thorn fruit jam for the winter, you should stick to several common recipes for making it. A spoonful of this jam will be a beautiful addition to strong tea in the cool season.

1 Subtleties of making sloe jam
2 How to choose sloe for jam
- 2.1 The usual and frisky recipe for “Five Minute” jam
- 2.2 Blackthorn plum jam with pits
- 2.3 Seedless blackthorn jam
- 2.4 Sloe jam with cherry plum
- 2.5 Sloe jam in a slow cooker
- 2.6 Damon and apple jam
3 Storing jam
4 Conclusion

Subtleties of making thorn jam

There are a huge number of types of blackthorn. Hybrid plants are distinguished by large fruits, they are sweet and soft in taste. In production they are similar to plums.

Wild thorns, on the contrary, have the opposite characteristics: the fruits are small in size, hard and tart. Jam made from these berries turns out delicious if you know the secrets of making it.

It is better not to use unripe sloe of any kind for making jam. You need ripe, dark-colored fruits that are moderately soft.
Washed fruits must always be heat-treated in advance so that their skin softens. When processing this way, the sloe must be boiled for 5 minutes in boiling water. This method is suitable for hard types.

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

How to choose sloe for jam

The properties of the jam directly depend on the “correctness” of the berry. It is better to choose sloe fruits that are firm to the touch, with pinkish flesh. The skin on the fruit must be blue. The turn should not have any flaws or dents. If the fruits for jam are too small, they are combined with the largest varieties or with plums.

Despite the fact that there are different varieties, some thorn berries can reach the peak of their ripeness only towards the end of autumn. Before making it, it is better to taste the berries - how tart they are and how soft they are.

The usual and frisky recipe for jam “Five Minutes”

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

Sloe jam - 9 most delicious recipes

Have a nice day, dear readers! Sloes or damsons are usually not eaten fresh. It has a very sour and tart taste.

But you can make a very tasty and healthy jam, which is rich in Vitamin C, fruit acids, and tannins.

Jam will help restore digestion and has a diuretic, diaphoretic and calming effect.

Ordinary manufacturing rules:

1. Jam can be made from berries alone or with the addition of other ingredients, with or without seeds, but the fruits must certainly be ripe. It is better to collect after the first frost, then they taste the most pleasant.

2. To make a good sling, it is better to pierce whole berries with a toothpick in several places.

3. If you need to remove the seed, then it is best to blanch the fruits in boiling water for almost 3 minutes beforehand, and then divide them into two halves and remove the pit.

Sloe jam with seeds - the most common recipe

1 kg. – damsons
1 kg. – sugar
1 teaspoon – baking soda
1 liter + 1 glass – water

1. Wash the turn well, remove debris and leaves. To remove the snow-white coating on the berries, you need to dilute the soda in a liter of clear water, soak the fruit for almost a minute, then wash it in cool water.

2. Now you need to pierce each berry with a toothpick in several places so that the skins do not burst during cooking.

3. Now you need to cook the syrup from a glass of water and sugar, let the sugar dissolve completely.

4. Pour the hot sweet syrup over the sloe, boil everything together for almost 5 minutes, turn off the stove, leave the jam for 6 hours so that the fruits are well saturated with the sweet syrup.

Video recipe: Sloe jam

Seedless

Sloe jam without seeds according to a traditional recipe

1 kg each. – sloe and sugar
1 glass – water

1. Wash the prunes, sort them, discard the spoiled fruits, put them in a large saucepan, add water, and boil for 3-5 minutes.

2. Drain the water or discard the berries in a colander; when the berries have cooled, you can simply remove the pit.

3. While you are removing the seeds, prepare a sweet syrup from water and sugar.

4. Pour the hot syrup over the halves of the berries, stir, cook over low heat for 30-40 minutes, be sure to skim off the foam and stir.

5. Pour the hot treat into sterilized containers and roll up.

With walnuts

Savory damson jam with walnuts

Such a delicacy will not leave anyone phlegmantic; it can be served with tea in ice cream bowls, goes well with any kind of liver, with a slice of snow-white bread or with Viennese waffles.

1 kg each. – prunes and sugar
1 glass – water
100 gr. – walnuts
1 tbsp. spoon - at least some cognac or rum (this is optional)

1. Remove the seeds from the fruits (the most common method is described above), cover the halves with sugar and leave for at least one hour.

2. Mix the candied berries, put on the stove, cook, after boiling for 30-40 minutes over low heat.

3. Fry the nuts in a frying pan, chop, add to the jam 5 minutes before they are ready. Add cognac (rum) at the very end, stir the delicacy, turn off the stove.

4. Pour the hot jam into well-washed, dry jars, close with tight lids, and after cooling, store in the refrigerator or cellar.

Chocolate jam

Jam (jam) from sloe berries with chocolate (chocolate jam)

It turns out a very original delicacy “plum in chocolate”. Very simple to make, but the result is wonderful. At the same time, you can add the amount of sugar and cocoa to your own taste.

1 kg each. – prunes and sugar
3 tbsp. spoons - cocoa powder
100 ml. – pure water
100 gr. – butter

1. Boil unblemished berries for 5 minutes and grind through a sieve or colander.

2. Pour the mixture with sugar, let it sit for at least one hour, put it on the stove, and cook after boiling at low power for 30 minutes.

3. Add cocoa and butter, stir, cook for another 5 minutes. Pour into sterile jars, roll up, and wrap.

4. After cooling, send for storage.

Jam with apples and sloe

Jam (jam) from damsons with apples

This jam can also be made with soft pears.

1 kg each. – wild plums and apples
1.5 kg. – sugar
0.5 liters – water

1. Wash the berries and apples thoroughly. Remove the skin and core from the apples and cut into random pieces.

2. Pour water over all the cooked fruits, place on the stove, and after boiling, boil for 7-10 minutes. Check that the berries and apple pieces are soft.

3. Press the sloes and apples through a sieve. This will remove the seeds and skins from the berries. Then you can grind the additional mass with a blender.

4. Place the finished puree in a large saucepan, add sugar and stir. After boiling, continue to simmer the mixture for another 6-8 minutes, always stirring.

5. Pour the hot jam into dry jars and close tightly. After cooling, store for storage.

Video recipe: Sloe and apple jam

With oranges

Sloe jam with oranges

1 kg. – juicy orange
1.5 kg. – sloe berries
0.5 kg. – plums or cherry plums
2 kg. – sugar

1. Remove seeds from sloe berries. Grate the orange zest. Divide the orange itself into slices, remove the seeds, membranes, and break the slices into small pieces.

2. Arrange in layers - slices of thorns, orange, zest and sugar. The outermost layer must definitely be sugar. Leave it for a day.

3. After the designated time, the fruits should release quite a lot of juice. Stir everything, put on the stove, bring to a boil, simmer until a suitable thickness (30-40 minutes), stirring and skimming.

4. Pour the hot treat into jars and seal with airtight lids.

On a note! This jam can also be made with lemons.