Wild plum jam - blackthorn: 3 recipes for preparing sloe jam for the winter at home

The sweet and sour taste, with a subtle hint of tartness, distinguishes blackthorn wild plum jam from all other types of plum jam.

Five-minute jam from blackthorn

For 2 kg plums:

• 1 kg sugar,
• And optional vanilla.

Wash the blackthorn. Cut the fruit in half and remove the seeds.

Place the plums in a saucepan and sprinkle them with sugar. Shake the pan a couple of times to mix the sugar with the blackthorn and leave it overnight. The plums should release their juice and become saturated with sugar.

The next day, put the pan on the fire and bring the jam to a boil. Note 5 minutes, and once those five minutes have passed, remove the pan from the heat. Cover the jam with a lid and let it sit for an hour.

During this time, prepare the jars and lids. Sterilize them and dry them.

Put the jam back on the fire, stir it, and as soon as it boils, take a large spoon, put the jam in the jars and roll it up.

There is no need to pasteurize blackthorn jam. Immediately screw on the lids and cover with a blanket until completely cooled.

The shelf life of “five-minute” jam at room temperature is about a year.

Blackthorn jam in a slow cooker

Ingredients:

• 1 kg blackthorn
• 1 kg sugar.

Peel the blackthorn, place it in a slow cooker and add sugar. Stir the plums thoroughly and leave for half an hour so that the plums release their juice.

Now close the lid of the multicooker and let it cook in the “stew” mode for 40 minutes.

About 10 minutes after the start of cooking, it is advisable to stir the blackthorn again for more even stewing.

Jam from unripe blackthorn with seeds

It happens that we come across unripe plums and it is impossible to remove the seeds from them. From such plums you can make jam with seeds, which is in no way inferior in taste to jam from ripe fruits.

Wash the fruits and pierce the blackthorn skin with a fork or toothpick in several places.

This is necessary to prevent the skin from bursting and sliding off the plum. Otherwise you'll end up with yellow flesh on the side and sad dark skins on top. If you forgot to prick the skin, don’t worry and make jam from the jam.

But since you haven’t forgotten, let’s continue.

For unripe blackthorn, you need to take a little more sugar.

For 1 kg of blackthorn - 1.5-2 kg of sugar.

Place the plums in a saucepan, add sugar and stir. There is no point in leaving blackthorn with sugar for a long time, because unripe fruits will not produce juice. But you can fix this by pouring a glass of water into the pan. This will not make the jam runny.After all, in fact, water will only compensate for the lack of juice.

There is an important point when cooking unripe sloe plums - this is the beginning of cooking. You need to heat it very slowly so that the plums do not burn. As soon as the blackthorn boils, wait 5 minutes, then remove the pan from the heat, cover it with a lid and leave to cool completely.

The jam is cooked in 3-4 stages, if you have the patience for it. Be sure to skim off any foam that forms during the boiling process.

Checking the readiness of the jam is done drop by drop.

If a drop does not flow, then the jam is ready. You can put it in jars and wait for winter.

How to make five-minute jam from plums, watch the video: