Sloe jam in a slow cooker recipe. Recipes for proper preparation of sloe jam with seeds. How to make thorn jam

Blackthorn plum jam with pits

Sometimes you come across sloe berries that are too hard and have to be boiled together with the seeds. For the recipe you will need 1.5 kilograms of sloe, 2 kilograms of granulated sugar and it is advisable to prepare 1 glass of clean water.

Recipe:

Each berry needs to be pierced with a toothpick so that the skin can peel off quickly.
Such fruits may not produce juice, so you can simply mix them with sugar and start cooking.
Place the candied fruits into a saucepan and pour in a glass of water. Place on low heat. Boil the plums for 10 minutes and remove from heat.
Let the berries cool and boil them the same way, 3 times. The jam should not be liquid, then it can be distributed into jars and rolled up.

Making seedless sloe jam

There are many varieties of sloe. The fruits of hybrid varieties are quite large in size, they are relatively soft and sweet. Some people prepare them in the same way as plums. The fruits of wild thorns, on the contrary, are hard and tart.

The jam made from them will turn out good only if you know how to prepare it correctly. It is more important to follow the recommendations, the more sour and harder the sloe fruits from which you plan to make jam.

This recipe will require:

thorn berries – 2.5 kg;
water – 1 liter;
sugar – 3 kg.

We select the berries, wash them and put them in a large saucepan, fill with warm water. Place on low heat and cook

until the turn softens. Remove the pan from the heat and pour the contents into a colander. Dry the berries, remove the seeds, return the pulp to the pan and fill with clean water, add sugar.

Cook the jam slowly until the sugar dissolves. When the syrup becomes homogeneous, boil it for 15 minutes

, then it can be removed from the heat. You need to cook the jam until it thickens for an hour. This dish can be stored for the winter for quite a long time. If stored properly, this jam can last up to three years.

Sloe jam is a delicious preparation for the winter

with an original taste that anyone can prepare. After all, the ingredients and cooking method are quite simple and affordable, and it won’t be difficult for you to pamper your family with this delicacy in winter.

Fruits and berries

Recipes for blackthorn jam for the winter. seedless thorn jam for the winter

It's already the beginning of autumn. It's time to harvest the sloe crop and make preparations for the winter from it. You can make a very tasty compote, jam or thick seedless jam from the sloe.

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The recipe is simple, I want to share it with you. This jam can be added as a filling to pies, buns or muffins. Or you can simply eat it with tea, spreading it on bread on top of butter.

It turns out to be simply delicious!

Ingredients:

sloe berries – 1 kg;

sugar – 750 g.

Blackthorn jam with seeds for the winter. Sloe jam with seeds

Late autumn sloe berries are very beneficial for the body, as they are rich in vitamin E, C and important microelements. And culinary connoisseurs value these fruits for their inherent astringency, which adds sophistication to dishes.

To make sloe jam, you can use this berry either alone or combine it with plums, oranges, cherry plums and other fruits. Study the recommendations given in the article, and the dish will turn out amazingly tasty.

In the publication we will indicate proven recipes for sloe jam with seeds.

Sloe jam with seeds recipe for the winter. How to make delicious thorn jam with seeds for the winter

Each housewife has her own recipes for winter preparations, to which unusual ingredients can be added for taste. To make thorn jam unusual, add cloves, cinnamon, citrus zest (oranges, lemons, limes), different types of sugar and even vanilla. Such additives depend only on the preferences of the housewife. Let's look at proven recipes for thorn jam with seeds for the winter.

A simple and quick recipe for five-minute jam

This dish is quickly prepared, but at the same time retains a maximum of vitamins and nutrients. Pyatiminutka 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 that should be maintained during cooking. Let's look at how to make this dessert step by step.

Ingredients:

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

How to quickly cook sloe jam with seeds for the winter?

We wash the sloe thoroughly under running water. If there are pieces of frozen juice on the fruit, it must be removed.
Place the berries in a colander or sieve to allow water to drip from them.
We evenly place a row of thorns in a large bowl and cover it with granulated sugar. Next we lay another row of berries, then a sweet layer. It is important to use sugar equally so that it comes into contact with each berry.
Add water and place on low heat. After the jam boils, the berries will be ready after 5 minutes of boiling.
Place the jam in sterilized jars and roll up the lids. After the workpiece has cooled, it can be stored in a cold cellar, basement or other place for up to 5 years.

Appetizing blackthorn plum jam in a slow cooker

Sloes, plums and cherry plums cook very quickly at high temperatures. Sometimes a few minutes of boiling is enough for readiness, so during this process, it is important to be nearby so that the jam does not “run away”. But in order not to stand at the stove for a long time, humanity came up with multicookers. This wonderful device helps the housewife to quickly and easily prepare any dishes. Consider a recipe for making thorn jam in a slow cooker.

Ingredients:

Ripe plums, sloe or cherry plum – 3 kg (a combination in equal shares is allowed).
White sugar, bulk – 2-3 kg (depending on the acidity of the berries).
Water - as needed.
Apples, pears - 200-300 grams each, for taste.

Preserving thorn jam for the winter, recipe in a slow cooker:

Carefully sort through all the fruits; even slightly spoiled berries should be thrown away.
Rinse them under running water and drain in a colander.
Peel and core apples and pears and cut into pieces 2-3 cm in diameter.
Add all the ingredients in layers, sprinkling them with sugar.
Cover the container with a large sheet of paper or a cape and leave it for 5-10 hours.
When a sufficient amount of 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).
During cooking, it is necessary to prepare containers. Banks should be sterilized. To do this, boil some clean water in a container with a narrow neck, place the container there, wait 5-7 minutes until the inside of the glass is doused with hot steam. When the jar is hot, remove it, place it on a clean plate and cover with a lid.
After the multicooker indicates that the jam is ready, open it and scoop the dessert into the prepared containers. Roll or screw the jars tightly with tin lids.
Place all the prepared containers upside down on the floor, wrap them in a woolen blanket, and after cooling, send them to the cellar or other cool place. Bon appetit!

Delicious damson jam with walnuts

This delicacy will not leave anyone indifferent; it can be served with tea in bowls, goes well with any cookie, with a slice of white bread or with Viennese waffles.

You will need:

1 kg each. – prunes and sugar
1 glass – water
100 gr. – walnuts
1 tbsp. spoon - any cognac or rum (optional)

How to cook:

1. Remove the seeds from the fruits (the easiest method is described above), cover the halves with sugar and leave for at least one hour.

2. Mix the candied berries, put on the stove, cook, after boiling for 30-40 minutes over low heat.

3. Fry the nuts in a frying pan, chop them, add to the jam five minutes before they are ready. Add cognac (rum) at the very end, stir the delicacy, turn off the stove.

4. Pour the hot jam into well-washed, dry jars, close with tight lids, and after cooling, store in the refrigerator or cellar.

Bon appetit!

Chocolate jam

Sloe jam without seeds according to the classic recipe

1 kg each. – sloe and sugar
1 glass – water

1. Wash the prunes, sort them, discard the spoiled fruits, put them in a large saucepan, add water, and boil for 3-5 minutes.

2. Drain the water or place the berries in a colander; when the berries have cooled, you can easily remove the pit.

3. While you are removing the seeds, prepare a sweet syrup from water and sugar.

4. Pour hot syrup over the halves of the berries, stir, cook over low heat for 30-40 minutes, be sure to skim off the foam and stir.

5. Pour the hot treat into sterilized containers and roll up.

With walnuts

Another version of the sloe jam recipe

According to the recipe, you need to take one glass of sugar and sloe. Remove the stems from the berries and wash them thoroughly. Take a bowl and put the berries into it. Cover them with sugar, pour a little water and put everything on the fire together.

After a few minutes, the sugar will begin to melt. Trying not to damage the thorn berries, mix the mass and cook for 20 minutes over low heat. During cooking, foam will most likely form, which must be removed with a slotted spoon.

https://www.youtube.com/watch?v=eIDA_ld3yHE

After the sloe jam has boiled for 20 minutes, turn off the heat and let it sit for a day. The next day, the jam needs to be boiled again for 20 minutes. After this, it can be placed in pre-washed jars, rolled up, turned over, covered with a warm blanket and allowed to stand for a day.

Prune jam

For jam you will need the following products:

Damsons -1 kg
Granulated sugar -1.2 kg
Water – 250 g (1 glass)

Requirements for containers for making jam:

A basin or wide saucepan intended for preparing sloe jam should not oxidize upon contact with the mass being prepared. The volume of the cookware should be at least 2 times greater than the volume of products used due to foaming during the cooking process.

Damson is a natural hybrid of wild thorn and plum. According to the generally accepted standard, it is believed that damsons, or as these fruits are also called - sloe, are small sour fruits similar to plums. However, the ripe fruits of garden varieties of sloe are quite large in size (up to 4 cm in diameter) and have a pleasant sweet taste.

The skin of the damson plum is colored blue-violet, almost black, and the juicy pulp inside the fruit has a light green color, close to olive. Freshly picked damson fruits are covered with a bluish waxy coating, so they appear bright blue. When cooked, the color of the sloe becomes dark crimson, so it is often used as a food coloring for winter preparations. Sloe lovers know that just ripening thorn fruits make excellent marinades, but jam must be made from ripe, sweet fruits. In addition to sloe jam, marshmallows, marmalade, jelly are made, and compotes are preserved for the winter. Sloe jam goes well with tea. In winter, it is often used for colds as a warming agent. After removing the seeds, the jam can be used as a filling for baked goods.

Before cooking the jam, the thorn fruits must be prepared. They are sorted, getting rid of wormy or damaged ones, and the stalk is removed. Plum jam is cooked together with the pit, because it is tightly connected to the pulp. By the way, if you feel that the seed inside the pulp is moving to the touch, then this is one of the signs that worms have already feasted on this berry before you, so such fruits should be discarded.

The fruits are washed several times, then the excess water is drained and allowed to drain by placing them in a colander. Then, using a fork, each damson is deeply pricked in several places.

If this is not done and the thorn is cooked without pricking, then at the initial moment of cooking the jam, the thorn will shed its skin. The jam will be hopelessly spoiled, since the result will be a mass of yellow pulp in which dark peel and separated seeds float. In such cases, it is better to make jam from this mass not jam.

Prepare the syrup. To do this, add water to granulated sugar, mix them and bring the mixture to a boil. Place the prepared fruits in the cooled syrup and leave for 3-4 hours. This is done so that the fruits become softer, soaked in syrup, release a little juice and retain their shape during subsequent cooking.

Sloe jam is prepared in 3-4 doses with 8-hour breaks. At each serving, bring the jam to a boil over high heat and cook for 5-10 minutes. Remove the abundant jam foam that forms using a slotted spoon. After each meal, carefully shake the container with the semi-finished product so that the fruits are evenly cooked.

The readiness of the jam is determined by dropping the syrup onto a plate. If the drop does not spread, then the jam is ready. If the drop spreads, then the jam must be boiled down, so in the last step the jam is boiled until tender.

After cooling, the jam has the structure of a light, very beautiful jelly. Therefore, for winter storage it will be better if you put the jam in jars slightly warm.

How to choose and prepare berries correctly

There are early and late varieties of sloe. Some berries will ripen by the end of autumn, before the first frost appears, while others at the beginning of this time are already time to pick. To correctly determine ripeness, you need to try several fruits: if they have pliable pink flesh and a dark blue skin, then they are ready for cooking.
Berries that are too soft are not always good. Turns cook better if they are firm and not overripe.
If the berries are too small, then you can add damsons, cherry plums or regular plums to the jam.
If you need to remove the skins to make jam, you should pour a little boiling water over the berries.
After this, the peel will easily fall away from the pulp.
Most sloe varieties have berries that do not allow the seeds to separate easily. For this reason, many jam recipes are made from whole fruits.
If you want to make seedless sloe jam, then it is more convenient to boil the berries a little, and then separate the entrails and skins from them through a sieve.

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Classic seedless

For preparation you will need: seeded thorns - 1.7 kg, sugar (sand) - 1 kg, purified water - 90 ml.

Wash and dry the berries and remove the seeds. The process is quite labor-intensive and will take a lot of time.
Place the berries in layers in a cooking container, alternating with layers of sugar. Leave the resulting mixture for several hours.
Pour in water and stir.
The berries need to be boiled in several stages. During cooking, the jam must be stirred constantly. As soon as it boils, reduce the heat and let simmer for a quarter of an hour. Turn off and let the resulting mass cool. Next, the mixture must be boiled for another half hour. After this, distribute into dry containers and roll up. Seedless sloe jam is perfect for sweet baked goods.

Step-by-step recipe for making seedless thorn jam with photos

So, let's get cooking:

Prepare the sloe, remove the seeds, transfer the berries to a container, sprinkle with fine sugar, and set aside for a couple of hours.

When the sugar has dissolved a little, place the container with the berries on the fire and cook them over low heat for a couple of minutes.

Now immediately put the jam into jars, cover with simple nylon lids and store in the refrigerator. That's all, the tart, jelly and slightly starchy seedless sloe jam is ready!

Video recipe

If you like to cook with your own eyes, we invite you to watch an interesting video recipe for making sloe jam from the author of the recipe.
In it you will see detailed instructions, as well as useful tips. What could be tastier and more interesting than a combination of sweet and sour? Sloe jam is very unusual and tasty. Perhaps you have already pleased your family and friends with a recipe for thorn jam? Share your opinions with us in the comments, let's expand our culinary skills together!

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With bones

In order for the delicacy to last well all winter, the mass is placed in sterile jars while hot. The lid is recommended to be used for airtight sealing. Consider a recipe for making sloe jam with seeds.

Products:

thorn - 700 g;
granulated sugar - 750 g;
clean water - 125 ml.

Sloe jam

Sort the berries, remove rotten and spoiled ones. Wash well and dry. Using a wooden toothpick, make several pricks.
Layer layers of sloe and granulated sugar. Pour in the specified amount of water. Cover with gauze and leave on the table for 2-3 hours.
After the time has passed, place the container with the contents on the burner. Heat at medium temperature, and after boiling, continue cooking for 5 minutes.
Cool and place in sterile jars. Cover with nylon lids and store in a cool place.

Prune jam in a slow cooker

Any housewife can make a delicious dessert using the “miracle stove”. By adding a pear to the berry, the aroma and taste of the dish turns out to be unusual and original. The main thing is to prepare all the ingredients and process the containers.

Products:

turn - 2 kg;
granulated sugar - 2.5 kg;
pear - 600 g;
clean water - 500 ml.

The procedure is as follows:

Sort the berries and fruits, remove spoiled and unsuitable fruits for preservation. Rinse and dry. Make several nicks in the thorns using a wooden toothpick.
Cut the pear into 2 equal parts, remove the seed box and the place where the stalk is attached. Cut off the skin in a thin layer and chop the pulp into medium-sized cubes or sticks.
Define layers of thorns, pears and granulated sugar. Add the specified amount of liquid. Cover and leave it like this for 9 hours.
After the time has passed, set the “Extinguishing” mode and the timer for half an hour. After the signal sounds, turn off and open the kitchen aid. Place in sterile containers, close tightly and store in the cellar after cooling.

Blackthorn is a prolific plant, but in its fresh form, blackthorn is practically not used; its fruits seem too tart and hard. When cooked, these characteristics completely disappear. He's surprisingly good at making preparations! New pleasant qualities appear - aroma and taste; The jam is reminiscent of cherry and plum at the same time. Making sloe jam for the winter is not a difficult task.

Creamy sloe jam

cocoa – 300 gr.
turn – 3 kg.
butter – 220 gr.
sugar – 1.7 kg.

Wash the thorns, sort them carefully, and if necessary, discard rotten and damaged fruits. Place the berries in a saucepan, pour in water so that it completely covers the product.
Boil the berries for a while until softened. After this, drain the hot broth and place the thorns in a fine sieve. Grind the product and discard the seeds. Combine the prepared pulp and sugar in a clean, fireproof container.
Mix the ingredients thoroughly.
Boil the mixture again. Bring the mixture to a thick consistency. Add cocoa, add butter. Boil the treat for about 12 minutes. At the same time, you need to keep stirring the ingredients. Roll it up for the winter.

ripe thorns – 3 kg.
granulated sugar – 2.9 kg.
filtered water - in fact
ripe pears (hard) – 320 gr.

Collect the berries, wash under the tap, and place on waffle towels.
Wait for excess moisture to dry. Remove the skin and core from the pear and chop into thin slices.
Lay out the prepared products in layers. Alternate ingredients with sugar. Cover the container with a thick towel and leave the mixture to infuse overnight.
After time has passed, check the mixture and stir.
If necessary, you can add a small amount of clean water. Set the multicooker to “Boiling” mode. Wait half an hour.
Boil the delicacy with the lid open, constantly stir the ingredients with a wooden spatula, and skim off the foam. Sterilize lids and jars.
Pour the jam into glass containers and roll up.
Turn the container upside down and insulate it. Wait a day, after which the thorn jam needs to be moved to a room with a low temperature.

Method three

If you decide to use this recipe, you will need:

2.5 g thorns;
3 kg sugar;
1 liter of water.

Description of the cooking process:

Rinse and dry the berries well, cover them with warm water and cook until they are soft enough.
Place the fruits in a colander and strain the broth; you will use it later.
When the berries have dried and cooled a little, remove the seeds from them, and then return them to the pan with the broth, add sugar there.
Cook the jam for about 15 or 20 minutes.

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Method four

To preserve maximum nutrients, try making jam according to this recipe. You will need:

1 kg of sloe;
500 ml water;
1.3 kg sugar.

Preparation:

First, heat the water and pour it over the sloe for an hour (you need to wash it well first).
Remove the seeds from the softened berries, cover them with sugar and leave for two hours so that they release the juice.
Next, put the container on the fire and cook the jam until the sloe becomes completely soft.

How to make sloe jam with apples

For 1 kg of sloe 2 -3 apples, 1.2 kg of sugar, 1 cinnamon stick, ¼ tsp. grated nutmeg

Wash the plum and remove the pits.

In my case, the thorn was very ripe, the seeds were easily separated. If the seeds do not separate, first pour warm water over the thorns and cook for 5 minutes over low heat until the berries soften. Then the berries are cooled and the seeds are removed.

Place the berries in a cooking basin and cover with granulated sugar. I didn't add water, because... The turn is quite ripe. Leave for several hours.

After some time, you may notice that the sugar has become moist.

This means the plum has given juice and you can start making jam.

Place on low heat and bring to a boil.

Meanwhile, wash the apples and chop them finely.

As soon as the syrup boils, add finely chopped apples to the jam.

Let the syrup boil again and turn off the heat. Leave the jam until it cools completely. This way the thorns and apples will be better saturated with syrup.

The photo shows how the color of the apples changes. Each time they become more saturated burgundy color, soaked in plum-colored syrup.

After a few hours, put it on low heat again, add a cinnamon stick and bring to a boil. Cook for 5 minutes and turn off again.

In the third approach, after the syrup boils, add grated (or ground) nutmeg, cook until tender, about 10 minutes.

The jam becomes thicker and more viscous.

Let cool and place in clean, dry jars.

The jam turned out very tasty, piquant and unusual. I even regretted that I used most of the sloe to make compote.

Sloe jam with apples

Sloe jam with cherry plum

Cherry plum harmonizes perfectly with sloe berries in jam. Many people will like the taste of this dessert. You will need about 700 grams of fresh cherry plum and 400 grams of hybrid sweet thorn. Also, according to the recipe, for this amount of fruit you need 2 kilograms of sugar and 1 tablespoon of soda.

Recipe:

Prick the turn with toothpicks. Mix it with cherry plum.
Mix a spoonful of baking soda with warm water and add berries and berries to it. Keep them in this liquid for 30 minutes.
The syrup is made from water mixed with sugar. Dissolve sugar syrup in boiling water and boil until thick.
Place the fruits in syrup and boil for 20 minutes. Distribute the finished jam into clean jars and roll up.

Sloes, at high temperatures, can be cooked quickly - in 5 minutes. The best way to cook is in a slow cooker because you can calmly go about your business while the delicacy is being prepared. The container will require 3 kilograms of berries and 4 kilograms of sugar. Water may also come in handy.

Step by step recipe:

Place the berries in the multicooker bowl, sprinkle them with sugar on top and add a glass of clean water. Leave the ingredients to sit for 3 hours.
Set to “quenching” - this mode is the most suitable. Boil the berries for 30 minutes.
While the jam is cooking, you can prepare the jars. Pour the finished product into jars and seal with metal lids.