Thorn jam with bones

The content of the article

• Torn Jam Tips
• How to choose and prepare berries
• What kind of dishes do you need
• How much to cook the jam so that the berries remain intact
• How to cook delicious thorny jam with seeds for the winter
• A simple and quick recipe for jam “Five Minute”
• Appetizing blackthorn plum jam in a slow cooker
• How to Cook Thorn Jam with Apples
• Homemade Thistle Jam with Orange
• How to make plum jam and blackthorn plum
• Video recipe: making thorn jam at home

Late autumn thorn berry is very useful for the body, as it is rich in vitamin E, C and important trace elements. And culinary connoisseurs appreciate these fruits for their inherent astringency, which gives sophistication to dishes. To make jam from thorns, it is allowed to use this berry both independently and to combine it with plums, oranges, cherry plum and other fruits. Study the recommendations given in the article, and the dish will turn out amazingly delicious. In the publication we indicate proven recipes of thorn jam with stones.

Torn Jam Tips

The turn is a very specific berry, since it is very hard right away, but it is worth pouring it with sugar for a day, and this characteristic disappears. And if such a delicacy is overexposed on fire, then it will completely turn into slurry. Therefore, we will consider in detail what berries should be selected for harvesting, how long it is allowed to cook thorn jam, and in what to preserve the harvest.

How to choose and prepare berries

• There are early and late varieties of thorns. Some berries are sung by the end of autumn, before the first frosts appear, while others at the beginning of this time it is time to pluck. To correctly determine maturity, you need to try several fruits: if they have a supple pink flesh and a dark blue skin, then they are ready to cook.
• Too soft berries are not always good. The turn is better prepared if it is firm, not overripe.
• If the berries are too small, it’s allowed to add thorns, cherry plum or ordinary plums to the jam.
• If to make jam, it is necessary to disconnect the skins, then the berries should be doused with a little boiling water. After that, the peel will easily lag behind the pulp.
• Most varieties of thorns have berries that do not allow bones to separate easily. For this reason, many jam recipes are prepared with whole fruits..
• If you want to cook seedless thorn jam, it’s more convenient to boil the berries a little, and then separate the entrails and skins from them through a sieve.

What kind of dishes do you need

• Enameled pots and bowls are well suited for making jam from thorns. The main thing in such tanks is the absence of chips and cracks, so that it is not possible to oxidize to metal.
• To mix the jam, you should prepare a scoop or a large spoon (both iron and wooden options are possible).
• Glass jars with twists or caps.
• Sealing key or device for tightly closing containers.
• Colander or strainer (if you need to filter the jam and separate the jam from the seeds).
• Bucket or large bowl.

How much to cook the jam so that the berries remain intact

The turn quickly lends itself to softening, so too high temperatures adversely affect its integrity. If you want to make jam so that the berries are whole, you must first let them brew in sugar until the peel becomes wrinkled. And then on the smallest fire, constantly stirring, it is worth preparing the dessert itself. The duration of the jam can vary from 30 minutes to 1.5 hours.

How to cook delicious thorny jam with seeds for the winter

Each hostess has her own recipes for winter preparations, in which unusual ingredients for taste can be added. To make thorn jam unusual, they put cloves, cinnamon, zest of citrus fruits (oranges, lemons, limes), different types of sugar, and even vanilla. Such additives depend only on the preferences of the hostess. Consider the proven recipes of thorn jam with seeds for the winter.

A simple and quick recipe for jam “Five Minute”

Such a dish is quickly cooked, but at the same time retains a maximum of vitamins and nutrients. Fifteen Minute Jam can be stored for up to 1 year, and in some cases more. In the recipe, it is important to adhere to the cooking time and temperature, which should be maintained during cooking. Let’s see how to make such a dessert step by step..

Ingredients:

• Small thorns, forest – 2-2.5 kg.
• Distilled or spring water – 0.5 – 0.7 L.
• White sugar, sand – about 2.5-3 kg.

How to cook jam with thorns with bones for the winter quickly?

1. Rinse thoroughly under running water. If the fruit has pieces of frozen juice, it must be removed.
2. We discard the berries in a colander or sieve so that water drips from them.
3. Spread the row of thorns evenly in a large bowl, and fill it with sugar. Next, lay another row of berries, then a sweet layer. It’s important to use the sugar equally so that it touches every berry.
4. Add water, put on a small fire. After the jam boils, the berries will be ready after 5 minutes of boiling.
5. Put the jam in sterilized jars, roll the lids. After the workpiece has cooled down, it is allowed to store it in a cold cellar, basement or other place for up to 5 years.

Appetizing blackthorn plum jam in a slow cooker

Thorns, plums and cherry plums are very quickly cooked at high temperatures. For readiness, sometimes a few minutes of boiling are enough, so during the passage of this process, it is important to be close so that the jam does not run away. But in order not to stand a lot of time at the stove, mankind came up with multicookers. This wonderful device helps the hostess quickly and easily prepare any dishes. Consider a recipe for making thorns jam in a slow cooker.

Ingredients:

• Ripe plums, thorns or cherry plum – 3 kg (combination in equal parts is allowed).
• White sugar, loose – 2-3 kg (depending on the acid of the berries).
• Water – as needed.
• Apples, pears – 200-300 grams each, for taste.

Preservation of thorns jam for the winter, recipe in a slow cooker:

1. Go through all the fruits carefully, even slightly spoiled berries should be thrown away.
2. Rinse them under running water, strain into a colander.
3. Peel apples and pears, cut into slices 2-3 cm in diameter.
4. Lay all the ingredients in layers, sprinkling them with sugar.
5. Cover the container with a large sheet of paper or a wrap and leave it for 5-10 hours.
6. When enough syrup appears at the bottom of the bowl, place the container in the multicooker. Set the Extinguishing mode to the minimum amount of time (20-30 minutes).
7. During cooking, it is necessary to prepare the containers. Cans should be sterilized. To do this, boil a little clean water in a container with a narrow neck, put the container there, wait 5-7 minutes, until the glass inside is blown off with hot steam. When the jar is hot, remove it, put it on a clean plate and cover with a lid.
8. After the slow cooker informs you that the jam is ready, open it and spread the dessert into the prepared containers with a scoop. Tightly roll or tighten the tin cans.
9. Put all the prepared containers upside down on the floor, wrap them in a woolen blanket, and after cooling, send them to a cellar or other cool place. Bon Appetit!

How to Cook Thorn Jam with Apples

Many famous chefs recommend adding apples to many dishes. These fruits add a certain sourness, which is very good effect on the overall taste. Jam made of thorns with apples will be beneficial in winter, because it contains a large amount of vitamin C necessary for the body. When cooked, the turn gives astringent effect, so the jam will look like jelly. Let’s take a step-by-step look at how to cook such a dish..

Ingredients:

• Sweet honey apples – 1 kg.
• Plums, thorns or thorns – 1 kg.
• Water – up to 0.5 l.
• Sugar – 1-1.5 kg.

The order of preparation of the perfect jam of thorns and apples for the winter:

1. Wash all fruits under running water, leave them for a while on the chintz so that they drain.
2. Put all the fruits in a large pot, add water there and boil for 5-7 minutes, until all the fruits are soft.
3. Rub apples and thorns through a sieve or colander, separating the flesh from the seeds, skins.
4. Add sugar to the fruit slurry, boil jam for 3-5 minutes.
5. After that, the dessert should be laid out in jars, tightly closed with lids, cleaned in a dark, cold place.
6. Thorn jam with apples lasts a very long time under the right conditions. Allowed to use it in any form, and it is also possible to use for the preparation of confectionery.

Homemade Thistle Jam with Orange

Orange is increasingly being added to different dishes, even true Russians. Such an ingredient gives the dishes spiciness (when adding zest) or sweetness (if the flesh is put). Corn jam is very original in itself, as these fruits are slightly tart, and when cooked, they give an unusual aftertaste. And if you add an orange to it, then it will be difficult for guests to make out what they were treated to so delicious. Let’s take a step-by-step recipe for such a dessert.

Ingredients:

• Ripe starch – 1.5 kg.
• Oranges – 1 kg.
• Plums – 0.5 kg.
• White beet sugar – 0.5-1 kg.
• Water – optional.

Recipe for home made jam with oranges:

1. We wash the berries for their subsequent preparation and dry them with paper towels.
2. Stem, plums are separated from the seed, cutting the fruit in half.
3. We peel the oranges, separate the flesh into one container, and rub the zest of 2-3 fruits on a fine grater into another dish. We discard the bones and skins from the slices.
4. All the fruits are gradually sprinkled with sugar, spreading them in layers. Put the zest of orange in one ball in the middle of the rest.
5. We leave the jam to infuse for 1 full day at an air temperature of 20-24 degrees.
6. Next, put a bowl of fruit on a small fire and, stirring constantly, bring to a boil. We try future jam and, if necessary, add more sugar.
7. When the dessert has boiled for 5-10 minutes, it must be laid out in containers and corked with lids. Bon Appetit!

How to make plum jam and blackthorn plum

Ternovka is often used for making prunes, but thorn jam is also very tasty. At the same time, it is not recommended to separate the peel from the fruit, during cooking it becomes very tasty, and children love to catch it from a common dessert. If cherry plum was preserved by the late autumn time, then it should also be added to jam, adding other unusual notes to the taste.

Ingredients:

• Ripe blackberries (plums) – 1 kg.
• Cherry plum yellow or red – 1 kg.
• Pear – 500 g.
• Hazelnuts – 500 g.
• Sugar – according to taste preferences, about 1 kg.

A step-by-step recipe for blackthorn plum and cherry plum jam with hazelnuts for the winter:

1. Wash all prepared fruits, looking through them again and separating the spoiled berries.
2. From the blackthorn and cherry plum we take out the bones.
3. We clean the pears from the peel and the inner core, cut into small pieces, like a half of a plum.
4. Peel hazelnuts, rinse under running water, dry.
5. Fill the fruit in a saucepan with sugar and after 2-3 hours, when they start the first juice, put on fire.
6. In the first minutes of jam boiling, add nuts to it and after 10-15 minutes the dish is ready.
7. We lay out the delicious dessert in sterilized jars, close with tin lids. In winter we get it from the refrigerator and enjoy!

Video recipe: making thorn jam at home

If the chef has questions about preparing thorn jam, it is necessary to understand all the details before starting the process. To do this, it is worth analyzing the tips and reviews of experienced chefs and revealing their secrets. We offer you to watch a video recipe for making thorn jam at home, which shows the step-by-step process of making a dessert: