Sloe jam: three preparation recipes - how to prepare thorn jam at home

Thorn is a thorny shrub, up to 2 meters high. The fruits of this plant range in size from 2 to 2.5 centimeters, with a large drupe inside. Sloes are very similar to plums. The taste of the berries is sour and slightly tart, but fully ripened fruits are practically free of these shortcomings. Compotes and jam are prepared from sloe, but thorn jam is especially popular. This is exactly what we will talk about today.

Collection and preparation of damsons

To prepare jam, it is best to take the most ripened fruits without greens. The disadvantage of picking ripe berries is that some of them burst right on the bush branch. Such fruits are suitable for preservation if they have not yet begun to rot.

The harvested crop is placed in a deep pan with cool water, and the berries are carefully washed with your hands. Before cooking, dry them on paper napkins or directly in a colander.

Sloe jam recipes

Thorn jam with added water

The washed berries are weighed along with the pit. Requires 3 kilograms of raw materials. Place the turn into a wide-bottomed pan and add 1.5 cups of water. Place the bowl on low heat and boil the berries with constant stirring for 20 - 25 minutes. If the seeds come away easily from the pulp, the turn is cooked. Place the boiled fruits in a colander and begin to grind them using a spoon or wooden spatula. The optimal cross-section of the colander grid is 1.5 - 2 millimeters. The smaller the holes, the more tender and uniform the jam is. The skins and seeds are thrown away, and the pulp and juice are weighed. The amount of sugar will depend on the scale readings, since the products are taken in equal quantities. The thorn jam is put back on the fire and boiled for 15 minutes.

Thick thorn jam

To prepare a thick dessert, only berries and sugar are used. Any amount of blackthorn is washed and dried. Place the pan on low heat and place the berries in it so that they cover the bottom in one layer. Stirring constantly with a spoon, wait until the juice releases from the berries, and then add the remaining fruits. The damson is boiled until completely softened, and then ground through a sieve or colander with fine slits. Sugar is added to the thick mass in a 1:1 ratio, and then the jam is heated until the grains are completely dissolved. The jam prepared according to this recipe is very thick and does not require long cooking.

The Culinary Recipes channel presents to your attention a recipe for making homemade plum jam

Thorn jam with apples

For 2 kilograms of thorns with seeds, take 1 kilogram of fresh apples. Apples are cut into pieces without removing the skin or cutting out the seed boxes. The products are placed in a pan or aluminum basin with a wide bottom. Top the fruit with 300 milliliters of cold water. Boil the fruits until soft for a quarter of an hour. After this, the mass is laid out on a metal sieve and they begin to grind it. The smooth pulp will pass through the sieve, leaving the pits and skins of the thorns and apples on the grate. After this procedure, the fruit puree is weighed and the same volume of granulated sugar is added to it. The mass is stirred and heated over low heat for 15 minutes, remembering to remove the thick foam.

The Marinkina Tvorinki channel is in a hurry to share with you a video recipe for making apple and plum jam

How to determine the readiness of jam

When cooking a sweet dessert, it is important to learn how to determine the readiness of the dish. To do this, place a teaspoon of jam on a cold saucer (it is advisable to keep the plate in the refrigerator for some time). If the mass does not spread in different directions, then the jam is ready.

Another way: using a teaspoon, make a “path” along the jam laid out on a flat plate. If the mass does not flow back, it means the sweet dessert is cooked correctly.

How to store jam

In order for the jam to be stored as long as possible, it is placed in sterilized jars while hot. After the containers are sealed with clean lids, they are turned upside down and covered with a warm towel or blanket.A day later, the cans of preserved food are sent to their permanent storage location. The shelf life of this product is 1 year.