Thorn is a real storehouse of vitamins and trace elements, which is widely used for various preparations. Today I am sharing a simple recipe for fragrant sloe jam with tender slices of fruit, a pleasant sourness and a tart aftertaste. Very tasty!
Ingredients
Step-by-step cooking recipe
Turn over, rinse, remove the stems and remove the seeds. Cover the fruits with sugar and leave for 4-6 hours to release the juice.
Peel the apples from the core and cut into slices together with the peel. Slice the lemon into thin slices.
Put a pot of blackthorn on the fire, bring to a boil, add lemon and apples, boil for 30 seconds and remove from the heat until completely cooled.
After that, put the jam pan on the fire again, add a cinnamon stick, bring to a boil and cook for 2-3 minutes over medium heat, stirring. Remove the workpiece from the heat and allow to cool completely.
Repeat the procedure again, adding nutmeg to the jam pot. Boil for 5-7 minutes after boiling.
Pour hot sloe jam into pre-sterilized jars, roll up, wrap up and leave in an inverted position until completely cooled.
Serve sloe jam for tea, as a topping for desserts or use as a filling for sweet pastries.
