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.

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!

Recipes for thorn jam for the winter with and without seeds

One of the most delicious preparations is sloe jam for the winter; there are so many recipes for making this sweet that it’s easy to choose the most suitable one. The individuality of the sweet is a lot of necessary parameters and versatility (canned food can be used for making desserts, baked goods, or simply eaten with bread).

Subtleties of making thorn jam

When starting to make the preparation, it is necessary to take into account that there are many types of sloe, each of them has its own individual characteristics - cooking time, taste, sweetness. It is recommended to use hybrid species in jam - they are the sweetest and softest. Recipes for canning plums are suitable for certain types.

The fruits of wild plants are rarely used for preservation - they are the hardest and have a viscous, tart taste. You can cope with the shortcomings of berries only by correctly preparing and following certain tips.

How to choose sloe for jam

For preservation, it is recommended to use only 100% ripe fruits - blue-black, with pink flesh. If you do not wait until ripening, even preparatory preparation will not be able to cope with the hardness - the berries will not soften in the jam.

Regardless of which particular turn is used for harvesting, blanching is absolutely necessary. The process of immersion in boiling water will allow you to easily get rid of the skin and remove the pit. If very hard varieties are selected, additionally prick any fruit with a sharp wood stick.

The usual and frisky recipe for “Five Minute” jam

The attractiveness of this recipe is that you don’t have to waste time on preservation. The duration of production does not affect the taste - the workpiece comes out fragrant and sweet.

Measure out the ingredients in advance - 1.2 kg of sloe and 1.45 kg of sugar.
Place a layer of fruit in a wide saucepan.
Cover the berries with sugar.
Repeat the process a couple of times, the top layer must certainly be sugar, pour water (220 ml) on top.
Leave for 3-6 hours, no need to stir.
Put on fire, after boiling, cook for 5 minutes.

Place the prepared jam into containers, seal, and leave to cool with the lid down. You can wrap it up.

Blackthorn plum jam with pits

If you don’t have time to remove the seeds from the fruit, you can do it simply - prepare the preparation without doing this. Canned food is used for desserts, or you can simply eat the delicacy with a bun.

Prick washed and dried fruits (1.3 kg) with a fork.
Prepare syrup (boil 200 ml of water with 1 kg of sugar).
Pour sloe into sweet boiling liquid.
Cook for 25 minutes, package and seal.

Fundamentally! It is absolutely necessary to remove the foam from the surface of the mass during cooking - it will be quite difficult to create this later.

Seedless blackthorn jam

The seeds can be removed from the fruit only after blanching for 1-3 minutes. After this process, you can begin making conservation:

After removing the seeds, sprinkle the fruits with sugar (1 kg of ready-made sloe halves, 1 kg of sugar).
Add 180 ml of water - it will prevent the mass from burning.
Place on the stove and simmer, trying to prevent boiling, for half an hour.
Pack into prepared containers and seal.

Store in the cold, the preservation will not spoil for a long time.

Sloe jam with cherry plum

The preparation made from a combination of thorns and cherry plum has a special taste and smell. This jam is most often used for pies - the inside does not leak out.

Prepare the fruits (2 kg), remove the seeds after blanching.
Add sugar (1.5 kg), stir, throw until syrup forms.
Drain the liquid, bring to a boil, add the berries, cook for half an hour.
Place into washed jars and seal.

Sloe jam in a slow cooker

Using a multicooker, you can reduce the time it takes to make jam and turn the process into a regular activity that does not require effort.

Prick thorns (1 kg) with a toothpick.
Peel and core pears (350 g).
Place fruits and thorns in a bowl in layers, sprinkle with sugar (about 1.4 kg is needed for the preparation).
Pour water (150 ml), leave for 4 hours.
Cook in the “Stew” mode for half an hour.
Place in a glass container and seal.

Remove for storage after the preservation has completely cooled down.

Prune and apple jam

Apples and thorns produce a thick, aromatic jam that is perfect for delicious baked goods.

Blanch the chopped fruits (1.4 kg), remove the seeds.
Peel the apples and cut them into slices (about 500 g of fruit).
Mix berries with apple slices, add sugar (1.3 kg).
Cook, stirring frequently, for 20 minutes.
Pour into jars and seal with tin lids.

Cool the preserved food with the lid down, preferably covered with a blanket.

Storing jam

Like all preparations for the winter, it is better to send the thorn jam into the cold after it has been made and completely cooled. If there is no basement or cellar, you can use a refrigerator for storage.

Preserved thorns are stored for a long time, but during this period of time it is recommended to inspect the condition of the workpiece. If mold appears on top and there is not enough of it, uncork the containers, remove the spoiled jam, boil the rest of the mixture and immediately use it for making desserts.

Sloe jam is a preserve that even a novice housewife can handle. There are no particular difficulties in the recipes, and if you use a multicooker, you practically won’t have to waste time - the smart machine will prepare a fragrant delicacy, all that remains is to send it to jars and enjoy the strong, inimitable taste in the winter.

Recipes for thorn jam for the winter with and without seeds

Subtleties of making thorn jam

How to choose sloe for jam

The usual and frisky recipe for “Five Minute” jam

The attractiveness of this recipe is that you don’t have to waste time on preservation. The duration of production does not affect the taste - the workpiece comes out fragrant and sweet.

Measure out the ingredients in advance - 1.2 kg of sloe and 1.45 kg of sugar.
Place a layer of fruit in a wide saucepan.
Cover the berries with sugar.
Repeat the process a couple of times, the top layer must certainly be sugar, pour water (220 ml) on top.
Leave for 3-6 hours, no need to stir.
Put on fire, after boiling, cook for 5 minutes.

Place the prepared jam into containers, seal, and leave to cool with the lid down. You can wrap it up.

Blackthorn plum jam with pits

Prick washed and dried fruits (1.3 kg) with a fork.
Prepare syrup (boil 200 ml of water with 1 kg of sugar).
Pour sloe into sweet boiling liquid.
Cook for 25 minutes, package and seal.

Fundamentally! It is absolutely necessary to remove the foam from the surface of the mass during cooking - it will be quite difficult to create this later.

Seedless blackthorn jam

The seeds can be removed from the fruit only after blanching for 1-3 minutes. After this process, you can begin making conservation:

After removing the seeds, sprinkle the fruits with sugar (1 kg of ready-made sloe halves, 1 kg of sugar).
Add 180 ml of water - it will prevent the mass from burning.
Place on the stove and simmer, trying to prevent boiling, for half an hour.
Pack into prepared containers and seal.

Store in the cold, the preservation will not spoil for a long time.

Sloe jam with cherry plum

The preparation made from a combination of thorns and cherry plum has a special taste and smell. This jam is most often used for pies - the inside does not leak out.

Prepare the fruits (2 kg), remove the seeds after blanching.
Add sugar (1.5 kg), stir, throw until syrup forms.
Drain the liquid, bring to a boil, add the berries, cook for half an hour.
Place into washed jars and seal.

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

Sloe jam in a slow cooker

Using a multicooker, you can reduce the time it takes to make jam and turn the process into a regular activity that does not require effort.

Prick thorns (1 kg) with a toothpick.
Peel and core pears (350 g).
Place fruits and thorns in a bowl in layers, sprinkle with sugar (about 1.4 kg is needed for the preparation).
Pour water (150 ml), leave for 4 hours.
Cook in the “Stew” mode for half an hour.
Place in a glass container and seal.

Remove for storage after the preservation has completely cooled down.

Prune and apple jam

Apples and thorns produce a thick, aromatic jam that is perfect for delicious baked goods.

Blanch the chopped fruits (1.4 kg), remove the seeds.
Peel the apples and cut them into slices (about 500 g of fruit).
Mix berries with apple slices, add sugar (1.3 kg).
Cook, stirring frequently, for 20 minutes.
Pour into jars and seal with tin lids.

Cool the preserved food with the lid down, preferably covered with a blanket.

Storing jam

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 a few 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!