The astringency of the thorn and its inherent sourness are especially well harmonized in the jam prepared from it. The billet turns out to be fragrant, pleasant to taste and extremely useful, thanks to the numerous valuable properties of dark blue fruits.
Jam made from pitted thorn is a simple recipe for winter
Ingredients:
- turn (pitted) - 1.9 kg;
- sand sugar - 1,9 kg;
- purified water - 95 ml.
Preparation
For jam, the ripe soft fruit of a thorn, and a little harsh, will suit. They must be rinsed under cool running water, rid of the stems and bones. We put the halves in an enamel vessel, pouring layers of sugar, and leave the hour for four at room conditions.
Now we pour a little water into the container with the preform and place it on the hot plate of the plate. The fire under the vessel should not be too strong, otherwise the sugar will burn faster than it melts.
Warm the thorn mass with frequent stirring until boiling and cook with barely noticeable signs of boiling for forty minutes. We now leave the vessel with jam from the fire, and we have to cool down under room conditions and insist on ten hours. After the time has elapsed, we again bring the workpiece to a boil and let it sit for another thirty minutes. On readiness hot aromatic jam is poured on previously prepared sterile and dry jars. We seal them tightly with boiled lids and turn them under a warm blanket for slow cooling and self-sterilization.
How to cook jam "Pyatiminutka" from a pitted thorn?
Ingredients:
- turn (pitted) - 1.9 kg;
- sand sugar - 1,9 kg.
Preparation
Maximally preserve vitamins and valuable properties of the turn will help the minimum time for its heat treatment. We'll cook the jam "Pyatiminutka". For this, the thorny fruits are washed under cool water and pour for two or three hours with cold water. After that, we extract the bones, and weigh the obtained halves and pour the same amount of granulated sugar in a jam suitable for cooking jam. Leave the vessel with the billet for twenty-four hours, then place it on the stove, warm the contents with frequent stirring until boiling and cook for five minutes. Leave the thorn mass to cool, and then bring it back to a boil and cook for five minutes. Aromatic and useful jam is poured hot on sterile and dry jars, we seal sealed and turn over under a warm blanket or blanket upside down for self-sterilization and slow cooling.
Jam from a pitted thorn is a recipe in a multivariate
Ingredients:
- turn (pitted) - 1.5 kg;
- sand sugar - 1,2 kg;
- purified water - 75 ml.
Preparation
Especially convenient to cook jam from the turn in the multivark . To do this, remove the seeds from the washed fruit, and place the halves in a multicast, pour sugar, add a little water and leave the mass for four hours under room conditions. During this time, the turn will release the juice and become softer. If desired, jam from the turn 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 small slices, removing also the cores with seeds. Additional components, if desired, we add to the workpiece immediately together with the turn and sugar.
To further prepare the threshing jam, set the device to the "Quenching" mode for thirty minutes. Do not forget to mix the contents of the multivark capacity before starting the cooking.
The finished aromatic thorn jam is poured over dry sterile glass vessels, they are sealed tightly with boiled lids and let it cool slowly under a blanket or blanket.