The taste of blackthorn jam resembles something in between ordinary plum jam and berry jam. And it also has a wonderful thick consistency without any auxiliary additives. I tell you how to cook it properly without seeds.
Ingredients
- Turn - 1 kg
- Sugar - 1 kg
Step-by-step cooking recipe
Put the blackthorn in a saucepan, bring to a boil and boil until the skin bursts.
Grind the workpiece through a sieve, add sugar and bring to a boil again.
Cook the jam for about 30 minutes until thickened and roll it into sterile jars.
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