Homemade seedless hawthorn jam with sugar is a simple and healthy recipe.
Hawthorn jam cooked without seeds is a preparation for the preparation of which you can take both wild and cultivated berries. The latter are distinguished by a large amount of pulp.
How to make hawthorn jam at home.
The fruits need to be de-seeded (you will have to sweat here) and boiled in water. Take just a little bit of it so that it just covers the pulp, and during cooking it is almost completely absorbed into the berries.
When the berries become soft, to be safe, place them on cheesecloth or a sieve to drain the moisture.
The softened fruits must be rubbed through a special kitchen sieve. It is better to wipe the hawthorn puree directly into a wide bowl, after weighing it empty. Weigh the bowl of pureed berries again and calculate how much puree you get.
For each kilo of puree, add 300 to 500 grams of sugar. How much depends on the sweetness of the berries. Stir the mixture until the sugar dissolves.
Stored in jars covered with nylon lids.
Before sealing, you need to put one spoon of sugar on the mass placed in the jars and smooth it out.
This is how you make jam. Heat treatment is minimal, only to soften the hawthorn fruits, because their skin is hard. I would say that it is more likely hawthorn pureed with sugar. But since we boiled the berries, it was jam. I think that it doesn’t matter what you call it, the main thing is that the preparation is healthy and tasty. I look forward to your feedback and recipe options. Good luck everyone.
Categories
- In its own juice (39)
- Mushrooms for the winter (58)
- Freezing (137)
- How to store (154)
Pickling (228)
- Meat for future use (138)
- On a note (20)
- Beverages (213)
- Miscellaneous (136)
- Fish for future use (80)
- Salads (151)
Sweet preparations (634)
- Pickling-fermentation (166)
- Sauces (59)
- Drying (141)
