Many housewives bypass the turn, not knowing what to do with it. And they bypass it in vain. The fragrant, slightly tart berries make the most useful preparations for the winter. Today I want to share with you a simple recipe for delicious sloe jam with stones.
Ingredients
- Turn - 1 kg
- Sugar - 1 kg
- Water - 200 ml
Step-by-step cooking recipe
Turn over the thorn, remove the stems, rinse under running cold water.
So that the berries do not burst during cooking and are better soaked in sugar syrup, the blackthorn must be blanched. To do this, boil the water in advance and cool it to a temperature of about 80 ° C. Place the thorn in a deep container, fill with hot water and leave for 8-10 minutes. Then transfer the thorn to cold water and be sure to cool it.
Pierce each cooled berry with a toothpick in several places. This will prevent them from cracking during the boiling process.
In an enameled jam bowl, combine water with sugar, mix, put on fire and, stirring with a wooden spoon, warm over low heat until the sugar dissolves.
Place the prepared blackthorn berries in the boiling syrup, mix gently and remove the container from the heat. Leave the workpiece to cool for at least 5-6 hours.
Then put the bowl of jam on the fire again, bring to a boil, boil for a couple of minutes and remove from the heat.
If you prefer a thicker jam, pour the syrup into another container and boil it separately to the desired consistency. Then return the syrup back to the bowl with the thorn and boil a little more for reliability.
Pour hot sloe jam with pits into prepared sterile jars, roll up and cool in an upside-down position at room temperature. From the specified number of products, approximately 800 ml of the finished delicacy is obtained. Homemade sloe jam can be stored in a cool dark place for 1 year.
