New and time-tested sloe jam recipes

Preparatory stage

Teroslum cannot be called a popular product for making jam or jam; not everyone will like a spicy note of astringency. Wild berries, although they belong to the type of plum, can be cooked deliciously only if you know the intricacies of the matter. One of the most important stages of preparation is the preparation of berries:

1. The ripeness and readiness of the thorns for cooking is evidenced by the bluish-black color of the berries, the pulp of which has acquired a rich dark pink color. The fruits should be moderately soft to the touch. Unripe fruits are not suitable for making jam.
2. The preparation of berries can be considered the first stage in the preparation of jam: the fruits must not only be thoroughly washed and dried, but also thermally processed. Processing helps soften the skin and pulp, impregnation of the fruit with syrup and easier separation of the bone from the pulp. The blackthorn is processed by simmering it for a short time (depending on the variety of the blackthorn). You can also use another method - dip the berries in boiling water for a few minutes.
3. For better impregnation of the fruit, you need to pierce it with a toothpick in several places.
4. Before cooking, it is recommended to keep the fruits in syrup for several hours, so they will cook faster.
5. Jam containers must be washed and sterilized.

The jam storage room should be dry and cool. In such conditions, the jam can be stored for several years. At room temperature - up to 9 months.

Video "Sloe Jam Recipe"

This video will show you how to make delicious sloe jam.

Proven recipes

Preparing thorn jam so as to transform berry astringency from a lack into a savory feature is not easy. It is important to observe not only the cooking technology, but also the recommended proportions. We will present some popular proven recipes that will not disappoint you.

Classic pitted

For cooking you will need: peeled blackthorn - 1.7 kg, sugar (sand) - 1 kg, purified water - 90 ml.

1. Rinse and dry the berries and remove the seeds. The process is quite laborious, so it will take a lot of time.
2. Spread the berries in layers in a cooking container, alternating with sugar layers. Leave the resulting mixture for a few hours.
3. Pour in water and stir.
4. You need to boil the berries in several stages. During cooking, the jam must be constantly stirred. As soon as it boils, reduce heat and let it simmer for a quarter of an hour. Turn off and allow the resulting mass to cool. Next, the mixture must be boiled for another half hour. After that, distribute in dry containers and roll up. Seedless thorn jam is perfect for sweet buns.

Original with butter

Ingredients: blackthorn - 3 kg, cocoa - 300 g, butter - 220 g, sugar - 1.7 kg.

1. Go through the thorns, get rid of damaged, dry and rotten berries, and rinse thoroughly.
2. Pour the berries into a container and fill with water so that it covers them completely.
3. Boil the berries until softened, then drain the broth and discard in a colander. Grind through a fine sieve and combine with sugar.
4. Boil with a mixture of thick consistency until acquired, add cocoa and butter, and cook for another 12 minutes, stirring constantly.
5. Roll up in banks.

In a multicooker

Products: blackthorn - 3 kg, granulated sugar - 2.9 kg, filtered water, ripe hard pears.

1. The berries must be washed and dried until completely dry. Peel and core the pears and chop finely.
2. Add the thorns, pears and sugar alternately and leave overnight.
3. Stir, add water (if necessary, if there is little syrup), select the "Boil" mode in a slow cooker for 30 minutes.
4. You need to cook with the lid open, stirring constantly and skimming off the foam.
5. Containers and lids must be sterilized. Roll up the jam, turn it upside down and let it brew for a day.

"Five minutes" with bones

Components: blackthorn - 1.25 kg, sugar - 1.5 kg, water - 0.25 l.

1. Wash, dry and pierce the berries with a toothpick or fork.
2. Put the berries and sugar in equal layers alternately.
3. Drizzle with warm water and leave to infuse for several hours.
4. Simmer over medium heat, bring to a boil and simmer for another 5 minutes.
5. Cool to room temperature, arrange in containers and roll up.

With oranges

Components: oranges - 1 kg, sloe - 1.5 kg, plums - 450 g, sugar - 2 kg, water (if necessary).

1. Wash, dry and peel the thorns. Cut the zest from the oranges and grate, remove the seeds.
2. Layer sugar, blackthorn and small orange wedges.
3. Place the orange zest in the middle between the layers.
4. Let the mixture stand for a day.
5. Cook the jam over low heat until thickened.
6. Arrange in containers and roll up.

With apples

Ingredients: sloe berries - 1 kg, apples (red) - 0.9 kg, granulated sugar - 1.5 kg, water - 0.5 l.

1. Rinse apples and thorns, dry, remove seeds. If the apples are hard-skinned, it is better to peel them.
2. Cut the apples into small pieces and place together with the thorns in a saucepan with thick sides.
3. Cook over medium heat until boiling, then another 8 minutes.
4. After softening the products, strain the mixture and grind in a blender.
5. Mix with sugar, bring to a boil and cook for 6 minutes, stirring constantly.
6. Organize into banks.

Whichever recipe you choose, you will not be disappointed with the taste. It is better to cook a little of each, and make sure that the blackthorn can have not only thorns, but also delicious berries.