The main part of the blanks is already behind and you can experiment a little and cook something new, for example jam from thorns and apples.

The garden turn has long since departed, but there is still a wild one in the forest and keeps on branches until the cold weather, if it is not pecked by birds. For a long time, I haven’t prepared either jam or jam in large quantities, as my grandmother once did, but I’m sure to cook a little bit of everything. I didn’t cook blackthorn jam with apples once, so it was interesting to cook and appreciate this combination. It turned out very tasty! Well, and where to apply the jam, you know for yourself: you can drink tea with it, and bake a pie, and serve pancakes.

To prepare jam, prepare the necessary products from the list.

Rinse the berries of the turn and separate from the tails. Fold in a saucepan and add water. Cover the saucepan and cook the berries for 5-7 minutes until soft.

Peel the apples, core with the seeds and cut the apples into cubes.

After cooking, turn the throws onto a sieve, wipe it from the bones.

Add apples to the mashed turn and mix.

Add sugar to the pan and put it on the fire.

Bring the mass to a boil and cook for 5 minutes, stirring occasionally. After cooking, jam should be completely cooled. Repeat cooking 2 more times, not forgetting to stir the mass and each time letting the jam cool. The smaller the mass of fruits, the faster the jam will cool.

Before the last cooking, prepare cans and lids. I use small 200 ml jars for jam. I lower the lids into the water, put on top a double boiler with cans, the neck turned upside down. I boil jars with lids for 10 minutes.

We put jam on the fire for the fourth time. Both apples and thorns contain a lot of pectin, and the jam becomes thicker during cooling. Bring to a boil and cook for 1 minute.

We put hot jam from thorns and apples in dry sterile jars, then twist and turn over.

I got 2 cans of 200 ml each, but I left half immediately for the sample. Very interesting and tasty jam happened!

Enjoy your workpieces!

Fruits and berries

Description

Ingredients

Steps

Immediately prepare all the ingredients in this recipe for making delicious thorn jam for the winter.



After that, let's handle the turn. The first thing to do is to rinse it very well. However, you should immediately warn that using plain water, white plaque on berries is not easy to wash. For this we need an ingredient such as soda.



Dissolving one teaspoon of soda powder in one liter of boiling water, we get the soda solution in which subsequently it will be necessary to place the washed thorns. Berries must be kept in water with soda for no more than half a minute, after which they should be removed from this solution and immediately doused with cold water.



As already mentioned, so that when cooking jam the berries do not crack, they must first be chopped with a toothpick in several areas at once, which we now propose to do.



At this point, you need to boil the sugar syrup. To do this, take sugar and dissolve it in water, after which we bring the sweet liquid to a boil.



Next, place the prepared fruits in boiling syrup, and then boil berry jam for five minutes. After five minutes of boiling, remove the thorny delicacy from the stove and set aside for six hours in a convenient place. During this time, the turn is thoroughly soaked in sugar syrup.



After six hours, the brewed dessert needs to be boiled again for five minutes, after which it must be set aside for another as many hours as the previous time. In total, this procedure needs to be carried out three times, and after the finished jam must be sealed in sterile jars.



Tasty jam with thorns with seeds for the winter is ready.



Enjoy your meal!

The turn is a low frost-resistant shrub densely covered with sharp thorns. Its small fruits, with a specific tart taste, are considered an excellent source of valuable vitamins and minerals. The only disadvantage of these berries is a short shelf life in fresh form. Therefore, any prudent hostess should know what can be made of thorns. Recipes of such blanks will be presented in this publication.

Compote

The recipe for this sweet and aromatic drink will certainly be appreciated by young mothers who care about the health of their children. It is interesting in that it assumes a complete lack of sterilization and allows you to quickly process a large number of berries. To play it you need:

• Filtered water (the amount depends on the volume of cans used).
• A kilogram of thorns.
• Sugar (200 grams per liter of water).

Having figured out what can be made of thorns, you need to delve into the features of the process itself. The selected, washed and dried fruits are poured into sterile glass containers and poured with the required volume of boiling water. The container is covered, wrapped and left for at least an hour and a half. Then the cooled liquid is carefully decanted into a saucepan, combined with the right amount of sugar and boiled for 5 minutes. Jars of thorns are poured with the resulting syrup, rolled up, turned over, covered with a warm blanket and left to cool completely. Chilled glass containers with compote are cleaned in the cellar or pantry.

Tkemali

This recipe is likely to arouse interest among lovers of Georgian cuisine, wondering what can be made of thorns. Tkemali, prepared using the technology described below, is perfectly stored all winter, without losing its original taste. To stock up on such a sauce, you will need:

• 3 kilograms of thorns.
• 100 grams of garlic.
• ½ cup ground cilantro.
• 125 milliliters of water.
• Salt and ground red pepper (to taste).

Having decided on what can be made of thorns for the winter, you should understand in more detail the nuances of technology. Sorted and washed berries are thrown into a colander, and then laid out in a saucepan and poured with clean water. All this is placed on the burner, brought to a boil and boiled until the fruits are completely softened. The resulting mass is ground through a sieve and returned to the fire. At this point, salt, red pepper and cilantro are added to the future sauce. After another five minutes, chopped garlic is sent to a boiling puree-like mixture. Everything is thoroughly mixed, packaged in sterile half-liter jars, rolled up and sent for storage.

Thorny sauce

We recommend that you pay special attention to another option for cooking tkemali. Lovers of moderately hot sauces will surely like it, they still haven’t decided what can be made from the fruits of the turn. This time at your fingertips should be:

• 250 milliliters of water.
• A kilogram of thorns.
• Pod of red hot pepper.
• 4 cloves of garlic.
• A pair of large spoons of sugar.
• 3 sprigs of mint.
• A large spoon of salt.
• A bunch of cilantro or parsley.

Sorted and washed fruits pour a glass of boiling water, and then sent to the stove. After the first bubbles appear on the surface of the contents of the pan, mint leaves and cilantro (along with inflorescences) are placed in it. All this is cooked for 15 minutes, and then insisted under the lid. After a quarter of an hour, the berry mass is crushed using a blender, grind through a sieve and returned to the fire. Salt and sugar are added to the future sauce. In a separate bowl, combine the remaining mint, cilantro, garlic and hot pepper. All this is grinded in a meat grinder and mixed with a boiling mass. After ten minutes, the sauce is removed from the stove, completely cooled, transferred to sealed containers and put in the refrigerator.

Salt turn

This interesting snack remotely resembles olives. It is prepared from simple ingredients and can be a worthy decoration of any feast. To stock up on salt sod, you will need:

• 50-65 grams of salt.
• 2.5 kilograms of thorns.
• 1.2 liters of purified water.
• 5 carnations.
• 1.2 liters of refined vegetable oil.
• A pair of bay leaves.
• 7 peas

Having figured out what can be made of thorns, you should talk a little about the technology itself. Enumerated washed berries are laid out in clean jars and filled with chilled marinade, cooked from water, salt, bay leaves and spices. After this, the containers are covered with linen napkins and kept at room temperature. Four hours later, the cans are cleaned in the refrigerator and forgot about them for twelve days. Then the berries are removed from the brine, washed in boiled water, returned to the container and poured with refined vegetable oil. Fruits prepared in this way can be stored in the refrigerator for five months. They are served with any meat or fish dishes.

Pickled Turn

Berries prepared according to the recipe described below can not only be served as an independent snack, but also used to create various salads. Therefore, this technique is likely to cause some interest among many housewives thinking about what can be made from plum thorns. To stock up on this conservation, you will need:

• 2 kilograms of berries.
• 3 large spoons of sugar.
• 3 bay leaves.
• A large spoon of salt.
• 6 carnations.
• 3 large tablespoons of vinegar.
• 1.5 liters of purified water.
• Allspice and allspice.

Washed berries are laid out in sterile jars and poured with hot marinade made from the above ingredients. After some time, the liquid is carefully pumped into a saucepan, brought to a boil and returned to the fruit. The containers are closed with metal lids, turned over, wrapped in a blanket and wait for complete cooling. After that, they are cleaned in the pantry or cellar.

Jam

The following recipe will certainly be appreciated by the sweet tooth, who does not know what can be made from thorns. The delicacy prepared by this method can not only be served with pancakes, pancakes or pancakes, but also simply spread on a piece of fresh bread. To stock up on several jars of this treat, you will need:

• 1.5 kilograms of thorns.
• 500 milliliters of water.
• 2 kilograms of sugar.

Washed and sorted berries are poured with a glass of water and sent to the stove. Five minutes after boiling, they are ground through a sieve and covered with sugar. The resulting mass is returned to the fire and boiled until thickened for one and a half hours. Hot jam is packaged in sterile containers, rolled up, cooled and sent to the cellar.

Jam

This recipe is incredibly simple. It allows you to quickly process a large number of fruits, turning them into a sweet treat. To play it you need:

• 2.5 kilograms of shallow forest thorns.
• 700 milliliters of water.
• 3 kilograms of sugar.

Process description

For those who have already understood what can be made from thorns, it will be useful to find out how to cook jam for five minutes. Sorted, washed and dried berries layered in a suitable bowl, pouring them with sugar. Then all this is placed on the stove, brought to a boil, poured with the right amount of filtered water and boiled for five minutes.

The hot mass is neatly packaged in sterile jars, rolled up, covered with a warm blanket and left until completely cooled. The cooled containers with thorns jam are cleaned in the cellar or pantry. A treat prepared in this way does not lose its taste for a long period. Subject to temperature conditions, it can be stored for up to five years.

Requirements for cookware for cooking jam:

A basin or wide pan intended for making thorn jam should not be oxidized in contact with the cooking mass. The volume of dishes should exceed the volume of products used, at least 2 times due to foaming during cooking.

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

The plum of the plum is colored blue-violet, almost black, and the juicy pulp inside the fruit has a light green, close to olive, color. Freshly picked thorns are covered with a bluish waxy coating, so they appear bright blue. During heat treatment, the color of the turn becomes dark raspberry, so it is often used as a food coloring for winter blanks. Lovers of thorns know that just ripening fruits of the turn produce wonderful marinades, but jam must be made from ripe, sweet fruits. In addition to jam, they make pastille, marmalade, and jelly, and close compotes for the winter. Thorn jam in perfect harmony with tea. In winter, it is often used for colds as a warming agent. By removing the seeds, jam can be used as a filling for baking.

Before cooking the jam, the fruits of the thorns must be prepared. They are sorted out, while getting rid of worms or damaged ones, the stem is removed. The jam from the stew is cooked with the stone, because it is tightly connected with the pulp. By the way, if it feels to the touch that the bone inside the pulp is mobile, then this is one of the signs that worms have already eaten this berry before you, so that such fruits must be rejected.

The fruits are washed several times, then draining the water is allowed to drain excess water, placing them in a colander. Then, with a fork, each stubble is deeply pricked in several places.

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

Make syrup. To do this, add water to sugar, mix them and bring the mass to a boil. Prepared fruits are laid in the cooled syrup and left for 3-4 hours. This is done so that the fruits become softer, soaked in syrup, slightly let in the juice and retain their shape during subsequent cooking.

Thorn jam is prepared in 3-4 doses with breaks of 8 hours. At each meal, the jam is brought to a boil over high heat and boiled for 5-10 minutes. Abundantly formed foam jam is removed with a slotted spoon. After each reception, the dishes with the semi-finished product are gently shaken so that the fruits are evenly boiled.

The readiness of jam is determined by the syrup, dropping them on a plate. If the drop does not spread, then the jam is ready. If the drop spreads, then the jam must be boiled, so at the last dose, the jam is cooked until cooked.

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

Turn refers to the type of plum. Berries often grow in the wild. Small plum contains many useful components and vitamins. Due to astringency, the berry gives the treat a special uniqueness. Consider recipes based on turn jam.

Classic seedless thorn jam

• turn (seedless) - 1.7 kg.
• purified water - 90 ml.
• granulated sugar - 1.8 kg.

1. You will have to devote a lot of time to extract the seeds from the fruits. Rinse them first, wipe them with a towel, and proceed with manipulation.
2. Prepared berries should be sent to the pan, alternate with granulated sugar. Leave the container in the room for several hours. After this, pour in water, mix the components, install on the stove.
3. Boil the treat in 2 stages. Constantly stir the composition. Once the mass boils, simmer for a quarter of an hour. Let cool, repeat the manipulation. Boil the delicacy again for half an hour. Distribute on dry banks, roll up.

Turn jam with apples

• fresh turn - 1 kg.
• red apples - 0.9 kg.
• sugar - 1.5 kg.
• drinking water - 0.5 l.

1. Thoroughly rinse the raw materials for jam, dry with any cloth. If the apples have a hard peel, you need to get rid of it. Also cut out the middle of the fetus. Chop fruit into random pieces.
2. Put apples and thorns in a pot with thick walls, pour in the required amount of water given in the recipe. Send the food container to the stove, turn on medium heat.
3. Wait for the composition to boil, boil the components for about 8 minutes. In the allotted time, the products should be completely softened.
4. Drain, wipe the contents of the container through a fine mesh sieve. Get rid of the bones. The gruel can be passed through the blender again.
5. Transfer the prepared mixture to a clean pan, add granulated sugar. Place the container on the burner, wait for it to boil. Cook the treat for about 6 minutes.
6. Try not to stop stirring foods throughout the manipulation. Place the thorn treats in dry jars, cork tightly. Store in the usual way.

Thorn jam with oranges

• oranges - 1 kg.
• sugar - 2 kg.
• ripe turn - 1.5 kg.
• plums - 450 gr.
• water - if necessary

1. Prepare the products after all necessary manipulations. Dry the fruit. Rid the berries of the seeds. Cut the zest from the oranges, grate. Remove the white layer from citrus fruits, throw out the seeds. Remove the film from the slices.
2. Divide oranges into small pieces. Send prepared foods to a refractory container, alternate layers with sugar. It is advisable to cook jam in an enamel container. The last layer should be made of sugar.
3. The orange peel should be placed in one layer approximately in the middle of the pan. Leave the composition at room temperature for 22 hours. Wait for the insistence and plentiful allocation of juice. Then mix the components.
4. Place the pot on a slow fire. Stir the mass constantly, wait for the bubbles to appear. Next, the composition must be boiled until thickened. Try the food on the palate, add sugar if necessary.
5. Follow the standard procedure for sterilizing glass jars. Find comfortable closure caps. Pour hot jam into prepared containers. Roll up the product for the winter using classic technology. Store in a dark place.

Turnip creamy jam

• cocoa - 300 gr.
• turn - 3 kg.
• butter - 220 gr.
• sugar - 1.7 kg.

1. Wash the turn, carefully sort, if necessary, discard rotten and damaged fruits. Send the berries to the pan, pour in the water so that it completely covers the product.
2. Boil the berries for a while until soft. After this, drain the hot broth, fold the turn on a fine sieve. Grind the product, discard the bones. Combine the prepared pulp and sugar in a clean refractory container.
3. Stir components thoroughly. Boil the composition again. Get the mixture a thick consistency. Pour in the cocoa, add the butter. Boil a treat for about 12 minutes. In this case, do not stop mixing the ingredients. Roll up for the winter.

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

1. Collect berries, wash under the tap, put on waffle towels. Wait for excess moisture to dry. Strip the pear from the skin and core, chop into thin slices.
2. Lay prepared foods in layers. Alternate ingredients with sugar. Cover the container with a thick towel, leave the composition overnight to insist.
3. After time, check the mixture, mix. If necessary, pour a small amount of clean water. Put the “Cooking” mode on the multicooker. Wait half an hour.
4. Cook the treat with the lid open, constantly stir the ingredients with a wooden spatula, remove the foam. Sterilize the lids and cans.
5. Pour jam into glass containers, roll up. Turn the container upside down, insulate. Wait a day, after which the thorn jam must be rearranged in a room with a low temperature.

Thorny jam with cherry plum

• yellow cherry plum - 1 kg.
• juicy pears - 450 gr.
• turn - 1.1 kg.
• hazelnuts - 470 gr.
• granulated sugar - 1.2 kg.

1. Sort fruits and berries, wash and leave to dry on a towel. Remove seeds from small fruits. Prepare the pears in the same way, chop into cubes, get rid of the middle.
2. Rinse the nuts in a fine sieve, allow to dry. Send berries and fruits to a suitable pot, pour sugar, mix thoroughly. Leave the products to infuse for 3 hours. Wait for juice and sugar to dissolve.
3. After a few hours, put the pot of food on the stove, start the cooking process. As soon as the composition boils, reduce the heat to minimum power. Mix the ingredients, boil for a few more minutes.
4. After that, in the sweet mass you need to fill the nuts and mix. Boil the treat for about 15-20 minutes. Pour the thorny delicacy into sterile containers. Cork capron. Put the glass jars in a dark place.

Cinnamon Turn jam

• ripe turn - 2 kg.
• cocoa - 280 gr.
• vanilla sugar - 15 g.
• cinnamon powder - 12 g.
• sugar - 600 gr.

1. Wash the berries, dry in the usual way. Cut the fruits, remove the seeds. Send the berries to the bowl of the food processor. Grind the product until smooth.
2. Transfer the thorny mass to the pan with enamel coating, pour regular sugar, mix. Send the product to the stove. Boil the composition after boiling for half an hour.
3. At the end of the period, pour the missing ingredients into the berry bush. Mix the ingredients well. The stove must be turned on at minimum power.
4. Cook the thorny treat for 1 hour. Follow the process, remove the foam if necessary, systematically mix the products. Put hot jam in jars, seal with threaded lids.

Surprise your family with an interesting turn based treat. Add the amount of sugar and additional ingredients to taste. Do not be afraid to experiment. Store the treat in a dry place with a low temperature.

Video: thorn jam recipe