Seedless Jam  has a pleasant, sour taste. Not everyone will like it, but real gourmets will appreciate the workpiece.

Seedless Thorn Jam recipe

Purified water - 95 ml
   - granulated sugar - 1.9 kg
   - berries - 1.9 kg

Subtleties of cooking:

For cooking, select soft, ripe fruits. You can take a little harsh. Rinse the berries under running water, get rid of the stalks and nucleoli. Place the halves in an enameled container, sprinkle with granulated sugar, leave at room temperature for about 0.25 hours. Pour a small amount of water. Warm the berry mass, stirring slightly. Cook for 40 minutes with subtle stirring. Remove the vessel from the heat, leave to insist for 10 hours. Bring the workpiece to a boil as soon as time passes. Let it sit for another half hour. Distribute fragrant jam into the container, cork.

Five-Minute Seed Jam

Sugar sand - 1.9 kg
   - berries - 1.9 kg

How to prepare:

The minimum heat treatment time allows you to save the maximum amount of vitamins in the berries. If you are interested in this, we propose to weld the “Five-minute” preparation, which is prepared in several steps. Wash the thorny fruits, remove the nucleoli, pour cool water for a couple of hours. Sprinkle the resulting halves with sugar. For cooking, select a suitable vessel. Leave the container with the workpiece for 24 hours, and then place it on the stove. Warm the contents with regular stirring, boil for 5 minutes. Leave the thorny mass to cool, and then - bring to a boil. Cook only 5 minutes again. Pour hot on clean jars, roll up, tightly close, unfold under a warm blanket, bring to a boil. Place the bottom up for self-sterilization.

Seedless Thorn Jam A Simple Recipe

You will need:

75 ml of purified water
   - 1.21 kg of granulated sugar
   - turn - 1.6 kg

Subtleties of cooking:

Remove the kernels from the washed fruits, put the halves in a multicooker, pour with sugar, add a little water, leave the mass for 4 hours under room conditions. The fruits will start to give juice and become softer. To improve the taste, you can add a few apples, cut into small slices. From the fruit, you must also remove the seeds with the peel. Add additional ingredients immediately to the capacity of the multicooker. Select the "Extinguishing" mode, set the time to 30 minutes. Be sure to stir the mass before cooking. Distribute into dry and sterile jars, tighten screw.

Plain seedless jam

Ingredients:

Dense thorny fruits
   - granulated sugar

Cooking:

Prepare the fruits: remove the seeds, transfer to a separate container, pour with small sugar, set aside so that the contents are infused for a couple of hours. After the sugar has melted slightly, place the container on the stove, cook for a couple of minutes on low heat. Distribute immediately over the cans, cork with simple nylon caps. Place on a refrigerator shelf for future storage.

And another interesting recipe:

You will need products:

Liter of water
   - berries - 2.5 kg
   - granulated sugar - 3 kg

How to cook:

Go through the fruits, discard the damaged and rotten. Wash in a basin filled with cool water, dry. Pour into an enameled pan, add 1 liter of water, put on the stove. Boil the contents over low heat with stirring. Fruits should acquire softness. Put them in a colander to drain water. Take out the bones, fold the water where the turn was brewed. Add sugar, put on the stove, cook until the sweet crystals dissolve. Be sure to stir the jam. After boiling, boil the contents for a quarter of an hour. The contents should thicken, then remove it from the heat.

Apple Recipe

Wash the apples, cut off the peel from them, crumble into thin slices, remove the membranes and seeds. Go through the thorns, wash, tear off the tails with bones. Combine in a deep container 2 kg of apples, a couple of liters of water, 1 kg of thorns. Boil the mixture 4 times for five minutes. Leave after each boil and roll. You will get a beautiful thick mixture of red with a pleasant taste and amazing aroma.

Wash the pears with apples, remove the peel, membranes, seeds, cut into thin slices. Chop into slices, but thin enough. Wash the thorny berries, tear off the ponytails, take out the kernels, mix with pears and apples. Fill the contents with water, boil and let cool. Repeat the boiling process 4 more times a day. You need to insist for two days. Arrange in jars, cork.

Time: 40 minutes

Servings: 6-8

Difficulty: 2 out of 5

The secrets of making delicious turnip jam at home

Homemade preparations for the winter have always enjoyed particular success among the current generation. And this is not surprising, because natural fruits and berries are especially tasty when cooked. At the same time, not a single species loses the beneficial properties that the body needs in winter.

Blackthorn jam with bones in a slow cooker turns out to be especially tasty, delicate, aromatic and healthy, since such a workpiece contains only healthy and natural ingredients.

It is worth noting that this jam has repeatedly enjoyed success among modern workpieces, as jam made of thorns with stones, made in a slow cooker, always turns out to be tender, soft and juicy.

It is impossible not to notice that this berry is rich in a mass of useful substances that are invaluable to the body. For example, the turn contains important trace elements, vitamins E and C, as well as active substances that are stored in the fruit as the preparation of the workpiece.

As a result, this jam can be safely called not only tasty, but also useful. It is especially good to open thorn jam made in a slow cooker in winter, when the body needs vitamins and natural fruits.

It is worth noting that thorn blanks made in a multicooker can be prepared with any fruits and berries to make the taste more intense and pleasant.

For example, you can add orange, apples, pears, plums, cherry plum and other ingredients to the jam, which, in your opinion, can make jam especially tasty, aromatic and healthy for the body.

It is especially good to serve such a dish for children, as jam made from thorns made in a slow cooker will certainly amaze anyone with its excellent taste and aroma.

Serve this version of the workpiece with porridge, tea, granola, and also add to cakes and cheesecakes. This jam will not spread, and in the best way will complement any baking recipe, making it more healthy and tasty.

Preparing blackthorn jam with seeds in a slow cooker is quite simple. If you decide to cook the jam, it is recommended to remove the seeds so as not to spoil the consistency of the workpiece. From other berries and fruits, they should also be removed before cooking.

It is important to note that the turn is a specific berry, which at first glance may seem very solid. However, this trait can be easily removed - for this you only need to sprinkle the fruit with sugar and leave them in a dense container overnight.

After carrying out such a procedure, you will get a soft, juicy and fragrant berry, from which you can make excellent preparations, for example, jam or jam.

It is worth noting that it is worth cooking in a slow cooker, since when boiling on a fire, the berry can quickly fall apart and turn into slurry. In this case, the appearance of the workpiece will be damaged.

A blackthorn jam in a slow cooker is prepared after a strict selection of berries. After all, the whole taste of the workpiece depends on them, therefore it is worth approaching the selection of fruits responsibly.

In this regard, it is worth paying attention to tips that will help make jam or jam especially tasty and healthy for the body.

• Today, there are several types of these fruits - early and late. It should be noted that it is recommended to cook preparations only from ripe, but not overripe fruits.

Defining them is simple enough - try the turn, if it has a pink flesh and a dark blue peel, berries can be used to make winter recipes.

• If the fruits are very small, it is recommended to add cherry plum, plum or some types of seedless berries (currants, gooseberries) to the recipe.
• Soft fruits are also not worth picking and making jam or jam from them. The fact is that hard turn is prepared much better and faster, but it turns out tasty and rich.
• If the berries are almost ripe, before cooking, you can peel them and make a delicious homemade jam. To do this, pour boiling water over the turn, then carefully remove the skin.
• Many blackthorn varieties have large bones; however, removing them from the berry is rather difficult. That is why many current housewives prepare recipes directly with pits, in order to make preparations faster and easier.

Cooking method

It is worth noting that such a berry as a thorn, at a high temperature, cooks especially quickly - sometimes it takes only 5-10 minutes and the aromatic jam is ready. Therefore, it is important to constantly be near the stove so that the jam does not run away. That is why it is better to cook a dish in a slow cooker, which will allow you to go about your business while the jam is cooked on its own.

Ingredients:

Apples are added to the recipe at will, however, they will give an excellent taste and wonderful aroma to the workpiece.

Step 1

We carefully sort through all the fruits - we remove the crushed, wrinkled and veiled berries.

Step 2

We rinse the mass in a colander, and then let it dry completely.

Step 3

We clear apples from a peel, a stalk and stones. Then we cut them into small cubes or plates, the diameter of which should not exceed 3 cm.

Step 4

We spread all the pre-prepared ingredients in the multicooker bowl, pouring sugar over the layers evenly. Then pour a small amount of water and leave the mass for 2-3 hours.

Step 5

When a large amount of syrup appears in the bowl, thorn jam can be safely cooked. This dish is prepared on the “Stewing” program for 30 minutes, during which cans can be prepared.

As you can see, billets of thorns cooked in a slow cooker are made as quickly and simply as possible. Keeping jam is in the basement or in the refrigerator.

Thorn is a shrub of the plum family, with dark blue, almost black berries, which are covered with a waxy coating. The taste of the turn is tart and there is not much to eat fresh. Turn is recommended for stomach upsets and to improve appetite. I have already shown how to make jam from the turn, and now I propose making jam. By time, jam from the blackthorn (blackthorn) is prepared faster than jam, but by its complexity I won’t say which is easier, in each version - its nuances.

To prepare seedless thorn jam for the winter, we will prepare the products from the list.

Rinse the turn, remove the ponytails. Put the turn in the pan and add water.

Cover the pan, put on a fire and bring to a boil. Boil the turn for 2-3 minutes to make the berries soft.

Then the berries need to be wiped to get rid of seeds and skins. I put the wipe sieve directly on the pan in which the jam will be boiled. Pour the berries along with the broth onto a sieve and begin to grind.

It is not easy to get rid of the seeds of a turn. When a little pulp is wiped, the bones must be removed manually. Wipe the pulp that was around the seeds.

Add sugar to the mashed mass.

Put the mass on fire, bring to a boil and cook, stirring and removing the foam, 10 minutes over high heat.

Then reduce the heat and cook for 5-10 minutes, until the drop ceases to spread on the plate. A large drop - at the very beginning of cooking, a little less - after 5 minutes, the last, smallest - after 7 minutes.

Pour hot jam into a dry sterile jar and tighten with a screw cap, you can not wrap it.

Turn jam is perfectly stored at room temperature. When the blackthorn jam cools down, it will become very thick. Great filling for buns, muffins, etc.

Delicious to you preparations!

Thorns are berries that have their own characteristic taste. They are acidic and slightly tart, so you need a lot of sugar to make jam. Jam made of thorns, cooked without stones, is very tasty, pleasantly pleasing and its beautiful color. In winter, having eaten at least a few spoons of this treat, you will get great pleasure. From this amount of ingredients comes one half-liter jar of jam and a little in a bowl for removing the sample.

Ingredients

To prepare seedless thorn jam you will need:

water - 50 ml;

thorns - 0.5 kg;

sugar - 0.6 kg.

Cooking steps

The berries will become soft and will be easy to release from the seeds.

Rub the turn through a sieve. On the bones should remain as little pulp as possible. If there is a lot of pulp left, then the seeds can be boiled again and then wiped through a sieve.

Pour the finished jam into sterilized jars and roll up the boiled lids. The consistency of the jam will be liquid, but when it cools, it will thicken.

Turn the cans over and wrap them in a warm blanket until they cool completely.

An appetizing, tasty seedless thorn jam is ready. You can store in a city apartment.

Enjoy your meal!

The astringency of the turn and its inherent sourness are especially well in harmony in the jam made from it. The workpiece is fragrant, pleasant to the taste and extremely useful, thanks to the numerous valuable properties of dark blue fruits.

Seedless Thorn Jam - A Simple Recipe for the Winter

Ingredients:

• thorns (seedless) - 1.9 kg;
• granulated sugar - 1.9 kg;
• purified water - 95 ml.

Cooking

For jam, both ripe soft fruits of the thorn, and a little harsh, are suitable. They must be rinsed under cool running water, to get rid of the stalks and seeds. We put the halves in an enameled bowl, pouring the layers with sugar, and leave for four hours at room conditions.

Now we pour some water into the container with the workpiece and place it on the burner of the stove. The fire under the pan should not be too strong, otherwise the sugar will burn faster than it melts.

We warm the thorny mass with frequent stirring to a boil and cook with barely noticeable signs of boiling for forty minutes. Now we leave the jar of jam from the fire, and we have it at room conditions to cool and insist for ten hours. After the time has passed, we bring the workpiece to a boil again and allow another thirty minutes. When ready, pour hot aromatic jam into prepared and dry jars in advance. We seal them with tightly boiled lids and turn them under a warm blanket for slow cooling and self-sterilization.

How to cook jam "Pyatiminutka" from the seed without thorns?

Ingredients:

• thorns (seedless) - 1.9 kg;
• granulated sugar - 1.9 kg.

Cooking

The minimum time for its heat treatment will help to preserve vitamins and valuable properties of the thorns. Make jam "Five Minute". To do this, rinse the thorny fruits under cool water and pour for two to three hours with cold water. After that we extract the seeds, and weigh the resulting halves and pour the same amount of granulated sugar in a bowl suitable for cooking jam. We leave the vessel with the workpiece for twenty-four hours, after which we place it on the stove, heat the contents with frequent stirring to a boil and boil for five minutes. Leave the thorny mass to cool, and then bring it to a boil again and cook for five minutes. Hot pour fragrant and healthy jam into sterile and dry jars, seal hermetically and turn it upside down under a warm blanket or blanket for self-sterilization and slow cooling.

Seedless Thorn Jam - recipe in a slow cooker

Ingredients:

• thorns (seedless) - 1.5 kg;
• granulated sugar - 1.2 kg;
• purified water - 75 ml.

Cooking

It is especially convenient to make jam from thorns. To do this, we extract the seeds from the washed fruits, and put the halves in a multicooker, pouring with granulated sugar, add a little water and leave the mass for four hours under room conditions. During this time, the turn will start the juice and become softer. If desired, jam from thorns can be supplemented with apples, cherry plum or pears. In this case, it is necessary to peel the fruit from the fruit, cut the fruit in half, and then into medium-sized slices, removing also the seed cores. Additional components, if desired, are added to the workpiece immediately with thorns and sugar.

For further preparation of thorn jam, we set the device to the "Extinguishing" mode for thirty minutes. Do not forget to mix the contents of the multicooker container before cooking.

Pour the finished aromatic thorn jam into dry, sterile glass vessels, seal them tightly with boiled lids, and let cool slowly under a blanket or blanket.