What can be made from blackthorn. The recipe for blackthorn jam: what is useful, and how to "get around" the rigidity and tart taste of the fruit. Recipes with thorn

There are many varieties of plums. After all, the teren is the wild ancestor of the plum, and the degree of domestication and crossing produced many varieties, different sizes, shapes and tastes.
Blackthorn plum makes just magic jam. After all, blackthorn has a more pronounced taste than its domestic counterpart.

Sweet and sour taste, with a subtle hint of astringency, favorably distinguishes wild blackthorn plum jam from all other types of plum jam.

For 2 kg plums:

• 1 kg of sugar
• And optional vanillin.

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

Place the plums in a saucepan and sprinkle with sugar. Shake the pan a couple of times to mix the sugar with the blackthorn and leave it overnight. Plums should release juice and soak in sugar.

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

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

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

It is not necessary to pasteurize blackthorn jam. Screw the lids on immediately and wrap them in a blanket until they cool completely.

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 of sugar.

Peel the blackthorn from the stones, put it in a slow cooker and cover with sugar. Mix the plums well and leave for half an hour for the plums to release the juice.

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

10 minutes after the start of cooking, it is advisable to mix the blackthorn again, for more uniform stewing.

As soon as the multicooker timer tells you that the jam is ready, you can lay it out in jars, close it and send it to your bins for storage.

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 cook jam with seeds, which in no way yields to the taste of jam from ripe fruits.

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

This is necessary so that the skin does not burst and slide off the plum. Otherwise, you will get yellow flesh separately, and sad dark skins on top. If you forgot to prick the skin, then do not be discouraged and make jam out of 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.

Put the plums in a saucepan, sprinkle with sugar and mix. It makes no sense to leave blackthorn with sugar for a long time, because unripe fruits will not give juice. But you can fix this by pouring a glass of water into the pan. The jam from this will not become liquid. Indeed, in fact, water will only compensate for the lack of juice.

There is an important point when cooking an unripe blackthorn plum - this is the beginning of cooking. It must be heated very slowly so that the plums do not burn. As soon as the blackthorn boils, notice 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 this. Be sure to remove the foam that forms during the boiling process.

Checking for readiness of jam is carried out drop by drop.

If the drop does not flow, then the jam is ready. It can be laid out in banks, and wait for winter.

How to make "five-minute" plum jam, look at the video:

Blackthorn fruits differ from plums in a more sour, astringent taste, they are saturated with vitamins and nutrients. To preserve their useful properties, you can make a compote of blackthorn for the winter. September is the best time to prepare enough blackthorn drink. It can be done with or without sterilization. If you strictly follow the recipe and preparation technology, then this drink can be stored for up to two years at room temperature.

Useful properties of blackthorn and contraindications to its use

The turn strengthens the immune system due to the vitamins B, P, C and E contained in it. In addition, the berries of the shrub are rich in organic acids, steroids, carbohydrates, mineral salts, carotene, tannins, glucose and fructose. This composition allows them to be used in the treatment of many diseases and as a prophylactic. These diseases include: digestive disorders, constipation, gastritis, beriberi, purulent infections of the skin, dysfunction of the cardiovascular system, liver and kidneys. The plant helps with nervous excitability, insomnia and general weakness of the body. Fresh blackthorn juice helps to cope with hepatitis A. Also, blackthorn fruits are blood-purifying, anti-inflammatory, diaphoretic and disinfectant, remove toxic substances and toxins from the body, reduce the feeling of nausea, which is important for pregnant women with toxicosis.

Blackthorn berries can hang until frost and are sources of vitamins, both fresh and in the form of compotes, jelly, jams and infusions. It is important that after heat treatment, the turn retains its medicinal value and benefits. Blackthorn compote for the winter is an excellent drink for the health of the whole family!

But, like any other product, the turn has contraindications for use. This is an increased acidity of the stomach, a tendency to allergies, ulcers and gastritis in the acute stage, individual intolerance.

Features of the preparation of compote

Making compote from blackthorn for the winter is quite easy. But for long-term storage, it is important to follow some rules:

Thorn compote recipes for the winter

Unusually tasty blackthorn fruit compote for the winter is prepared by sterilization and several filling methods.

Prescription without sterilization

To prepare blackthorn compote without sterilization, you need:

After a day, it is necessary to check the tightness of the closure of the compote, if at least a little liquid is released, then it is not recommended to leave such a jar for a long time. After another two days, you need to see if the drink has become cloudy, in case of transparency, you can safely remove it for long-term storage.

The taste of blackthorn compote for the winter, which is prepared without sterilization, practically does not differ from the taste of a drink made according to the classic recipe. A significant plus is that it takes less time to cook. Before use, if it seems too sugary, you can dilute it with water.

Traditional recipe for blackthorn compote for the winter with sterilization

Harvesting process:

1. Boil 2.5 liters of water, pour 0.5 kg of sugar into it and stir until completely dissolved.
2. Put 1 kg of pure blackthorn in a colander and dip in boiling syrup, hold the berries for 5-7 minutes.
3. Pour the blanched fruits into the prepared three-liter jar and pour syrup to the very top, then cover the jar with the prepared lid.
4. Put a cloth on the bottom of the pan, put a jar on it, pour water to the level of the "shoulders".
5. Set the pot on low heat and sterilize the jar for 15 minutes after boiling.
6. Then you need to remove the jar from the pan and tightly roll up the lid, set it upside down, wrap it up and leave it for a day. Then you can remove the compote to a storage location.

According to this recipe, it is possible to prepare compote without fruits; for this, it takes longer to blanch the berries in syrup - 10-15 minutes. The rest of the cooking technology will be the same.

Recipe for blackthorn and apple compote for the winter

The process of making compote from two components:

Compote prepared according to this recipe is considered universal, since apples dilute the astringency of thorns and almost everyone likes the drink.

» Plums

Mankind in the process of evolution has learned to benefit from almost everything. The thorn, known from biblical traditions, was no exception, because it was from its thorny branches that the crown for Jesus Christ was woven. Despite the infamous this plant has medicinal properties, and its fruits are used in cooking. Let's take a closer look at this plant, what benefits and harm it can bring to the human body.

The turn is a rather tall shrub growing up to 3.5-4.5 m in height.. Some species are represented as low-growing trees up to 5 m high. Thorny branches are completely covered with sharp thorns.

The plant blooms in April-May, depending on the region of growth. Thorn blossom is very beautiful- at first, white flowers abundantly cover the branches of the shrub, and after a while the leaves open. During flowering, bees collect pollen and nectar, so the plant is classified as a honey plant.

The leaves of the blackthorn reach a length of 5 cm and have an elliptical shape with jagged edges.. The brown-reddish wood of the shrub is used to make various small-diameter carpentry and turning products and is valued for its strength and hardness.

It occurs in the steppe and forest-steppe zones, on the edges of forests and cutting areas, on steep river banks and along roadsides, often forms impenetrable thickets. The roots of thorn bushes strengthen the slopes well and prevent soil erosion., so they are planted along the banks of rivers and in ravines. In landscape design, shrubs are used as hedges.

The range of the plant includes Western Europe, Asia Minor, Iran, Tatarstan, Ukraine, the European part of Russia, the Crimea and the Caucasus, and in the mountains the shrub is found at an altitude of 1200-1600 m above sea level.

Blackthorn fruits are black and blue in color, rounded in shape and about 12 mm in diameter.. The outer part of each fruit is covered with a bluish wax coating, and inside there is one wrinkled bone.

Calorie content and chemical composition

The chemical composition of the turn varies by geographic region, but the basics remain the same. The fruits contain:

• glucose, sucrose and fructose;
• pectin;
• tannins and aromatic substances;
• organic acids;
• vitamins A, C, E, B₁, B₂, PP;
• iron, potassium, calcium, sodium, phosphorus, magnesium, iodine, cobalt, zinc, manganese, chromium;
• essential oil.

The energy value of fresh blackthorn fruits is 49-54 kcal per 100 g.

Tart-acid wild plum berries ripen in July-August, but at this time they are not removed, because they are practically inedible, due to the high content of tannins.

Usually, fruit picking begins after the first frost. In the process of freezing, the chemical composition in the blackthorn fruits changes - the amount of organic acids and tannins decreases, the berries lose their astringency and become tasty.

From one adult bush, thorns collect up to 12-15 kg of fruit., which are distinguished by good keeping quality and transportability.

Useful properties of Terene for the human body

If in many medicinal plants any one part has healing power, then the turn is unique in this regard - not only its berries, but also leaves, roots, flowers, branches and bark are used for medicinal purposes.

fruit fruit

Blackthorn berries are eaten fresh, and also dried or prepared from them jams, jams, pasteurized juices. The fruits of this fruit have a lot of useful properties.:

• normalize microflora and improve intestinal motility, relieve flatulence;
• remove harmful substances from the body and reduce slagging;
• get rid of insomnia, increased irritability, nausea and shortness of breath;
• reduce and normalize the weight of patients. A specially designed diet includes blackthorn berries in the diet, which contribute to the burning of body fat, the normalization of metabolic processes;
• strengthen the walls of blood vessels, lower blood pressure and cholesterol levels in the blood, reduce the risk of developing heart disease;
• improve kidney health and liver in various pathologies;
• strengthen immunity, mobilizes the body's defenses;
• are a prophylactic against the development of prostate adenoma, normalize the work of the prostate;
• strengthen gums;
• reduce painful menstruation.

Flowers and leaves

Blackthorn flowers are harvested during their full bloom, dried in a dark, ventilated room and stored in tightly closed jars (glass or tin) out of the reach of sunlight. They mainly use a decoction or tea from flowers, which have medicinal properties.:

• purify the blood and remove toxins from the body;
• get rid of skin purulent and erysipelatous inflammations help with furunculosis;
• cleanse the liver, normalize bowel function;
• contribute restoration of metabolism;
• have a calming effect for insomnia and neuralgia;
• serve as a diuretic and a diaphoretic.

Healing tea is brewed from thorn flowers: 25 g of flowers are poured into 0.5 liters of boiling water and wrapped in a container with a drink for 10-15 minutes to infuse. Thornflower tea is drunk as usual without a strict dosage, and is also used for external use as lotions.

Decoctions of sloe leaves have the same properties as flower. For their preparation, the leaves are torn off in the middle of summer, after the flowering of the shrub has ended. They are dried and stored in the same way as the flowers, and the prepared decoctions are drunk like ordinary tea.

Roots, shoots and bark

• The roots are dug up in autumn, dried for 2-3 weeks in the open air. and then dried in the oven. Dried roots can be stored in canvas or cotton bags for up to three years.
• Twigs and young shoots are harvested in early summer., dried in the open air and stored for a year.
• The bark is removed from the shrub in early spring until the plant blooms. Drying and storage of the bark is carried out similarly to harvesting the roots.

Decoctions from roots, branches and shoots have antipyretic, anti-inflammatory and diaphoretic properties, so they are taken for colds and flu.

Decoctions from the bark are drunk instead of regular tea- They help cleanse the blood and get rid of skin irritations. In the form diluted with boiled water, decoctions are used for douching with female inflammations.

Contraindications and possible harm to human health

Thorn fruits have no special contraindications for human health. Reduce the consumption of berries for those who are concerned about stomach problems:

• gastritis;
• gastric ulcer in the acute stage;
• increased acidity of the stomach.

People with severe allergies will have to stop using teren although such cases are quite rare.

Fruits cause particular harm to tooth enamel - after eating blackthorn, the teeth are stained in a bluish tint. It looks extremely unaesthetic, and the blue from the teeth is completely washed off only after a few days.

After preparing a decoction of the fruits of the turn, the berries must be removed. With prolonged contact of fruit seeds with water, toxic components are formed in the liquid, which can cause poisoning.

The use of thorn berries not contraindicated in children and pregnant women, and the latter is even useful for toxicosis and bouts of nausea.

Fresh berries can cause indigestion, sweet preserves and jams - an undesirable set of excess body weight, but only if these products are consumed in excess.

Recipes with thorn

The fruits of the blackthorn are used to prepare sweet preparations for the winter (jam, marmalade, jam), as well as all kinds of sauces, seasonings and wine-vodka tinctures and liqueurs.

Jam

The most popular is blackthorn fruit jam. You need to cook a sweet delicacy according to the same principle as from any other berries.:

• Sort and wash 1 kg blackthorn let the water drain.
• Remove pits from berries.
• From 1.5 kg of sugar and 2-3 glasses of water boil syrup.
• After the sugar is completely dissolved in the boiling syrup, add the turn, boil and remove the pan from the heat.
• Cool the jam to room temperature and put it to boil again, bringing to a boil and boiled for 2-3 minutes.
• The third time Boil the jam and cook over low heat until fully cooked. During the cooking process, stir occasionally and remove the foam.
• Cooked hot jam pour into dry sterilized jars and roll up with tin lids. After cooling, remove the jars for storage.

Blackberry juice

To obtain juice, a juicer is used, into which blackthorn fruits with sugar are loaded. (for 1 kg of berries take 100 g of sugar). The juice is poured into jars, then sterilized and rolled up with tin lids. After cooling the jars to room temperature, they are stored in a dark place.

Kvass from blackthorn

To prepare a refreshing drink, you will need 3-4 liters of water, 0.5 kg of blackthorn berries, 0.5-1 cup of any honey and 15-20 g of yeast:

• Grind the washed and pitted fruits to a puree state, add water and boil for 40 minutes.
• Received strain the broth, add yeast and honey to it.
• Leave to ferment for 10-12 hours at room temperature.
• After that bottle and put in the refrigerator.

Simple thorn liqueur

The preparation of a classic turne liqueur takes a lot of time - aging will take 4-6 months. Blackthorn drinkers use a faster recipe. For him, you need to take 1 kg of turn, 200-300 g of sugar and 1 liter of vodka. Instead of vodka, you can use ethyl alcohol, diluting it with water to a strength of 40-45%, as well as inexpensive cognac or purified moonshine:

• Berries sort out, remove rotten and spoiled, wash and pit.
• peeled pulp mix with sugar and put in a glass jar.
• Tie the jar with two-layer gauze and put on sunny window sill.
• Pour vodka after 2-3 days, mix the berries and put the jar in a dark place with room temperature (cupboard or pantry).
• Keep the liquor for 14 days, and shake the jar with the contents daily for the first week.
• In two weeks strain the drink and bottle it. Seal tightly and store away.

Blackthorn liqueur can be stored for up to 5 years, and the strength of the alcoholic beverage is 30-32%.

Conclusion

A thorny thorny shrub with inconspicuous berries, upon closer inspection, turned out to be a useful plant. From it you can prepare alcoholic and non-alcoholic drinks, sweet preparations for the winter, seasonings and sauces for various dishes.

Useful for the human body are the fruits of blackthorn and all kinds of decoctions prepared from different parts of the plant. Their use is not limited to certain dosages - healing decoctions are drunk like regular tea. The main condition for maintaining the therapeutic effect of the turn is the observance of the timing of the collection and drying process of raw materials.

What kind of preparations a good housewife does not make for the winter. And compotes, and juices, and preserves, and jams, and marmalade, and pickles. It’s impossible to list everything, but in the cold at home it’s cozy and satisfying. You get a jar from the pantry and rejoice, remembering the summer. Since recently, in the gardens, many grow not only the usual currants and strawberries, but also less popular shrubs. The question often arises of what can be prepared from thorns for the winter, because this thorny shrub not only serves as a hedge that protects the boundaries of the site, but also gives a rich harvest of healthy berries.

Jam, jam, jam

Of course, no matter what you decide to cook from the turn for the winter, choose ripe berries, not damaged, without a dark coating. The easiest way is to cook jam or jam from the turn - the technology is almost the same.

Ingredients:

• hard berries without twigs and leaves - 3 kg;
• white sugar sand produced in the CIS countries - 3-4 kg.

Cooking

We will tell you how to make jam from the turn for the winter in two ways - with and without seeds.

To cook jam with seeds, pour the prepared (sorted, washed and dried) berries into a bowl, pour syrup (dissolve sugar in 2 liters of water) and cook until boiling, removing the foam. From the beginning of the boil, boil for 10 minutes, cool and repeat the procedure. We spread the jam in jars and close.

The second method requires more time and effort. Pour the berries with water (so that they are covered by ¾) and cook for 10 minutes. Cool, remove the berries from the water, remove the seeds. Dissolve sugar in the broth and send the turn there. Boil for 15 minutes and roll up.

To cook jam or jam, cut the berries in half, take out the seeds, pass through a meat grinder and cover with sugar. When the sugar dissolves, begin to cook, stirring, so as not to burn. When the jam reaches the desired consistency, roll up.

We cook compote

It is also easy to make compote from blackthorn.

Ingredients:

• berries, sorted, without tails - 5-6 kg;
• domestic white sugar - 3-4 kg;
• prepared water (filtered, bottled) - 4-9 liters.

Cooking

You can roll compote of different strengths: the more berries you put in a jar, the richer the drink will be. In winter, strong compotes can be diluted with boiled water and not stored "water in jars", as many people call ordinary compotes. So, wash the berries, dry them and distribute them in jars. We measure the right amount of water, boil it and dissolve sugar in it. The resulting broth should be poured over the turn and left for about half an hour. Next, we install the jars in a tank or basin for sterilization. We sterilize based on the time of 10 minutes per 1 liter. As you can see, making blackthorn compote for the winter is easy.

If you have never prepared other drinks before, you will be surprised how easy it turns out to make blackthorn juice for the winter. We just skip the turn through, pour the juice into a saucepan, add sugar at the rate of 300 g per 1 liter, cook from boiling for a quarter of an hour and roll it into a sterile bowl.

Unsweetened blanks

Not all fans of jams and compotes. For those who prefer sauces, we will tell you how to cook blackthorn tkemali for the winter.

The thorn is a wild plum, a low shrub. Other names of the plant are blackthorn, prickly plum, goatberry, oat plum. The fruits - thorn berries - are also called thorns. It grows wild on the territory of Eurasia, it is also cultivated in summer cottages and gardens. Used for hedges. The fruits are dark blue or black, rounded, with a whitish bloom. Inside they have a bone. The taste is sour-tart, after freezing it becomes more pleasant. Raw thorn berries are usually not eaten, they are made into jam. As well as compote with the addition of chokeberry, alcoholic drinks, kvass, marinades.

The beneficial properties of blackthorn jam are due to the presence of vitamin C, tannins, fruit acids in the berries, which have anti-inflammatory, blood-purifying, and dietary effects. The mild sedative, diuretic and diaphoretic effect of the fruit has also been studied. Thanks to the medicinal properties of blackthorn jam, you can speed up the digestion process, remove harmful substances from the liver and intestines.

6 secrets of delicious preparations

Pure jam or with additives, traditional with berries and syrup or jam, with or without seeds - whichever option is chosen, you must definitely take into account six secrets of preparing a treat.

1. Ripeness. Hard and tart in itself, in an unripe form, the turn is definitely not suitable for jam. You need to wait until the fruits are fully ripe. And it is better to pick berries after light frosts. Under the action of low temperatures, tannins are destroyed, the amount of organic acids decreases. Ternosliv becomes more tender, more pleasant to the taste.
2. Preliminary processing. Like any berries, blackthorn fruits must be cleaned of debris and washed before cooking. And also - to make their skin and pulp softer. This requires exposure to high temperatures. The easiest way is to put the berries in a colander, dip in boiling water for five minutes.
3. Punctures. In order for the sweet syrup to better soak the fruits, each must be pricked in two or three places with a toothpick or other suitable object.
4. Correct temperature. Hard thorny plums very quickly turn into gruel during a rapid boil. Therefore, if you need to keep the berries whole, cook them over low heat. And if you need jam, then you can increase the heat, let the workpiece boil well.
5. Bones. You can cook jam from the turn at home with or without seeds. When removing, do not try to pull them out of raw fruits. It is better to boil the thorn for about three minutes or blanch it by dipping it in boiling water in a colander. And only then divide the berries in half, removing the excess.
6. Storage . Poured hot and sealed tightly, the jam can be stored in a cool place for up to two years. At room temperature, blanks are kept for no more than a year. You can do without sterilization by simply decomposing the contents into jars, but then the product needs to be cooled. And it can be stored in the refrigerator for up to three to six months, depending on the amount of sugar in the recipe.

The thorn plum delicacy is used in different ways: they drink tea with it, spread it on bread, use it as a filling for pastries or the basis for fruit drinks. There will be no harm from such use. But it is better not to get too carried away with jam because of its effect on the liver in certain diseases. With a tendency to constipation, you also need to be careful, because the fruits of the blackthorn, unlike the flowers, have an astringent effect.

Jam from the turn without stones

Peculiarities. Basic recipe with preliminary removal of seeds from berries. Easy to prepare. The jam will turn out delicious, moderately fragrant.

You will need:

• berries - 1 kg;
• sugar - 1 kg;
• water is a glass.

Cooking

1. Sort the blackthorn berries, rinse, put in a saucepan.
2. Pour in water, boil, boil for five minutes.
3. Throw the fruit in a colander, let cool.
4. Take out the bones.
5. At the same time, boil the syrup by boiling water with sugar until it is completely dissolved.
6. Combine thorns with syrup, cook over low heat for 30 minutes. Stir constantly.
7. Arrange in banks, twist, put in a cool place.

Recipe with bones and cherry leaves

Peculiarities. Making jam from sloes with pits is faster and easier than without them. According to reviews, it acquires a slightly spicy, astringent taste. To emphasize these shades, you can make a blank with cherry leaves. If you cook without water, you get a thicker mass. And with the addition of water, it will be watery, suitable for making fruit drinks.

You will need:

• turn - 1 kg;
• sugar - 1 kg;
• water - half a glass (or without it at all);
• cherry leaves - a handful.

Cooking

1. Sort the fruits, wash, dry.
2. Prick each berry with a toothpick or a suitable object.
3. Put in a container for cooking in layers, sprinkling each with sugar.
4. Fill with water, preferably warm.
5. Leave for two to three hours.
6. Turn on the fire, bring to a boil.
7. Boil pitted turn jam in two sets, each for five minutes.
8. Remove from heat between servings and cool completely.
9. Before the second cooking, pour in the washed and dried cherry leaves.
10. Let cool, put into jars.

Cooking in a slow cooker with fruit

Peculiarities. The assistant of the housewives - the slow cooker - also helps out in the case of jam. In a slow cooker, it does not burn, does not run away and languishes well, which is very important for the harsh blackthorn fruits. An interesting option would be with the addition of apples and pears. You can take one of these fruits. Cinnamon goes well with such a set of ingredients, emphasizing the taste and aroma of the fruit.

You will need:

• thorns - 1 kg;
• sugar - 1.5 kg;
• large apple - one;
• large pear - one;
• water - a glass;
• cinnamon - a pinch.

Cooking

1. Wash fruits and berries.
2. Boil thorn plums for five minutes in a slow cooker or saucepan with the addition of water.
3. Pull out the bones.
4. Peel the apple and pear, cut into cubes or bars.
5. Put all the ingredients in a multicooker bowl, pour sugar, add water, mix.
6. Let stand for a couple of hours.
7. Pour cinnamon, turn on the "Extinguishing" mode for half an hour.
8. Arrange in sterilized jars, close or roll up.

Citrus Thorn Jam

Peculiarities. Turne jam with orange and/or lemon can be made into a jam. So the ingredients will better "exchange" among themselves tastes and aromas. The delicacy is distinguished by its special freshness and pleasant texture.

You will need:

• turn - 1 kg;
• sugar - 1.5 kg;
• water - one glass;
• orange - two pieces;
• lemon - one;
• vanilla - a pinch (optional)

Cooking

1. Sort the berries from debris, rinse, pour a glass of water in a saucepan.
2. Bring to a boil, simmer for five minutes.
3. Remove from heat, cool slightly.
4. Wipe through a colander.
5. Orange and lemon, removing the seeds, pass through a meat grinder.
6. Combine fruit and berry puree, add sugar.
7. Cook on low heat for 30 minutes.
8. Pour in vanillin.
9. Pour into jars, roll up, put in a cool place.

Citrus fruits give a slight bitterness. To get rid of it, it is necessary to cut the zest thinly from the fruit, peel and discard the white parts between the partitions of the slices. Grind the zest and pulp with a meat grinder or blender.

Useful "Five Minute"

Peculiarities. Five-minute jams are valued for the fact that they retain more useful substances: raw materials are not exposed to heat for long. The advantage of this recipe is saving time, electricity or gas. Jam "Five minutes" from the turn will appeal to those who like a slightly harsh, structure-preserving pulp, and not boiled to a state of jam or mashed potatoes. For tasting it is better to make a small portion.

You will need:

• thorn berries - 500 g;
• sugar - 500 g;
• water - 100 ml.

Cooking

1. Fold the clean dried berries in a colander, dip in boiling water for a minute.
2. Cool, remove the seeds, cutting the fruit in half.
3. Fold the halves into a cooking container, cover with sugar, pour in water.
4. Let stand for half an hour, then put on low heat.
5. After boiling, boil for five minutes.
6. Remove from fire, let cool.
7. Boil again for five minutes.
8. Cool, arrange in jars, close and store in the refrigerator.

Wild plum nut treat

Peculiarities. This delicacy can be called not a preparation for the winter, but a full-fledged dessert. Blackthorn jam acquires a nutty pleasant taste, which is emphasized by a couple of spoons of cognac. The dish can be served with cookies, bread, simply laid out in bowls. However, nothing prevents you from making it in reserve and storing it in the refrigerator.

You will need:

• blackthorn - 1 kg;
• sugar - 1 kg;
• water - one glass;
• walnuts - half a glass;
• cognac - a tablespoon (optional).

Cooking

1. Prepare wild plums in the usual way: remove cuttings and debris, rinse.
2. Boil for five minutes with the addition of a glass of water.
3. Cool, remove bones.
4. Put in a bowl for cooking, cover with sugar, let stand for an hour or more.
5. Stir, put on fire and cook for half an hour.
6. Prepare the walnuts: hold the kernels in a hot pan or in the microwave for several minutes, stirring occasionally. Cool, rub lightly to loosen the films. Coarsely chop or chop.
7. Five minutes before readiness, add nuts to the berries.
8. At the end, pour in brandy, stir, remove from heat.
9. Pour into clean jars, close, after cooling, put in the refrigerator.

Blackthorn in chocolate

Peculiarities. Blackthorn jam chocolate is an original dish that is not too difficult to prepare. The addition of cocoa and butter makes it taste savory, and the aroma - chocolate. At the same time, the process of creating a delicacy is not very different from the usual cooking of jam or jam, and very few additional ingredients are used. If desired, you can vary the amount of cocoa and sugar to get a sweeter or bitter chocolate taste.

You will need:

• blackthorn - 1 kg;
• sugar - 1 kg;
• cocoa powder - three tablespoons;
• water - half a glass;
• butter - 100 g.

Cooking

1. Prepare thorns as for jam. Soak the sorted and washed berries with a small amount of water for about five minutes.
2. Rub the mass through a colander or a large sieve.
3. Pour sugar, mix, let stand for at least an hour.
4. Cook on low heat for half an hour.
5. Add butter (no need to melt first).
6. Pour in cocoa.
7. Stir, let boil for five minutes.
8. Pour into sterilized jars, close, turn over and let cool.
9. Store in a cool place.

There are many recipes for thorn jam. The main thing when cooking is to take into account the characteristics of the berry, namely: the rigidity of the pulp and skin, tart taste. Thanks to advance preparation and proper preparation, these imperfections will not be noticeable in the end. In this case, you can choose any recipe for blackthorn jam from the variety available. All of them do not require large investments of effort or money, and the taste is excellent.

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