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 does not boil completely, 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, pour in 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;

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;

How to cook:

Prepare the fruit. Remove the seeds from the cherry plums and thorns, cut out the core of the pears. Cut the ingredients into slices or cubes.

Place the pear and berries in a saucepan and cover them with sugar. After stirring, leave for 5 hours to allow juice to separate.

Bring the mixture to a boil, add hazelnuts and cook over low heat for 15-20 minutes. Place the roast into jars and close.

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!

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, give it to the sugar until it completely dissolves.

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.

5. After the designated time, the delicacy needs to be boiled after boiling for another 5-6 minutes, turn off the stove, and leave again for at least 6 hours.

6. Repeat point 5 again. Only later pour the finished treat into sterilized jars and close with sterile lids.

Calorie content per 100 g. – 248 kcal

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.

Sloe jam without seeds for the winter

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

This time, my mother-in-law gave me some blackthorn fruits home, and I decided to make five-minute jam from the thorns. Let me note that the jam turned out just wonderful and thick! This jam can be added to the filling for pies, buns, cupcakes or muffins. Or you can just spread it on bread and butter. This is quite tasty!

Ingredients

Thorn (seedless) – 320 g

203 kcal
1 hour
1 hour

Photo of the finished dish

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Step-by-step recipe with photos

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

First you need to get rid of the seeds. I honestly admit that this is not an ordinary task. Sloe fruits contain a large stone that sits tightly in the pulp, and can be separated by practically picking it out with a knife. Well, we don’t look for easy ways!? The sloe must be thoroughly washed and allowed to drain off excess water. 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. Sort out all the berries in this way.

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 at night (that is, in the dark) .

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 the amount of jam was small.

After a while, put the jam on the heat again 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 tasted good, with a thick mixture. Delicious preparations for you! Bon appetit!

Sloe jam without seeds

The astringency of sloe and its inherent sourness are especially successfully harmonized in the jam made from it. The preparation comes out fragrant, pleasant to the taste and very healthy, thanks to the many valuable characteristics of blue fruits.

Sloe jam without seeds - a common recipe for the winter

Ingredients:

thorns (seedless) – 1.9 kg;
sweet sand – 1.9 kg;
purified water – 95 ml.

Manufacturing

Both ripe soft thorn fruits and slightly harsh ones are suitable for jam. They need to be rinsed under cold running water and freed from stalks and seeds. Place the halves in an enamel bowl, sprinkling the layers with sugar, and leave for four hours at room temperature.

Now pour a little water into the container with the workpiece and place it on the stove burner. The fire under the vessel should not be very powerful, otherwise the sugar will burn faster than it will melt.

Heat the sloe mass with frequent stirring until it boils and cook with barely noticeable signs of boiling for forty minutes. We now remove the vessel with jam from the heat, and allow it to cool at room temperature and infuse for 10 hours. After the time has passed, we again bring the preparation to a boil and let it simmer for another 30 minutes. When ready, pour the hot, fragrant jam into pre-prepared sterile and dry jars. We seal them tightly with boiled lids and turn them over under a warm blanket for leisurely cooling and self-sterilization.

How to make Pyatiminutka jam from seedless sloe?

Ingredients:

thorns (seedless) – 1.9 kg;
sweet sand – 1.9 kg.

Manufacturing

A short time of heat treatment will help to preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) Let's make Five Minute jam. To do this, wash the thorn fruits under cold water and soak them in cool water for two to three hours. After this, we remove the seeds, weigh the purchased halves and pour the same amount of sweet sand into a vessel suitable for making jam. We leave the vessel with the workpiece for 20 four hours, after which we place it on the stove, heat the contents with frequent stirring to a boil and boil for 5 minutes. Leave the sloe mass until it cools, and then bring it to a boil again and cook for 5 minutes. Pour the fragrant and healthy jam hot into sterile and dry jars, seal it tightly and turn it over under a warm blanket or blanket with the bottom up for self-sterilization and leisurely cooling.

Sloe jam without seeds - recipe in a slow cooker

Ingredients:

thorns (seedless) – 1.5 kg;
sweet sand – 1.2 kg;
purified water – 75 ml.

Manufacturing

It is especially convenient to cook thorn jam in a slow cooker. To do this, remove the seeds from the washed fruits, place the halves in a multi-pan, sprinkle with sweet sand, add a little water and leave the mixture for four hours at room temperature. During this period of time, the thorn will release juice and become softer. If desired, sloe jam can be supplemented with apples, cherry plums or pears. In this case, you need to peel the fruit, cut the fruit in half, and then into small slices, also removing the cores with seeds. If desired, additional components are added to the preparation immediately together with thorns and sugar.

For the upcoming production of sloe jam, set the device to the “Stew” mode for 30 minutes. Don’t forget to stir the contents of the multicooker container before starting cooking.

Pour the finished fragrant thorn jam into dry sterile glass vessels, seal them hermetically with boiled lids and let them cool slowly under a blanket or blanket.