Blackthorn fruits are a good therapeutic and dietary remedy for gastrointestinal diseases, have an astringent and blood-purifying effect. They are used to prepare juice, candied fruits, syrup, marmalade, jelly, jam, marshmallow, liqueur, seasonings for various dishes, etc.
It is necessary
-
- 1 kg of sloe berries;
- 1 kg of sugar;
- 500 ml of water.
Instructions
Step 1
Wash the sloe berries well and sort them out: separate dry garbage, spoiled, small and unripe fruits from the total mass. Rinse the sorted berries again under running water, discard in a colander and leave for a few minutes.
Step 2
Take a small saucepan, pour 500 ml of water into it and bring to a boil. Dip the berries in small portions in a boiling liquid and boil them for 7-8 minutes, reducing the heat to low. Pull out the fruits carefully, using a slotted spoon, folding in a separate container.
Step 3
Spread a cotton towel on the table and sprinkle the hot berries on it to cool and dry. Then put them in a saucepan for cooking jam (3-4 liters), cover with sugar and leave in a cool place for a day to let the berries juice. Pour the cooled boiling water into a jar and put it in the refrigerator, it can be used to make syrup.
Step 4
Pour the juice and sugar into a small saucepan, add the blanched water and stir thoroughly. Place the saucepan on low heat and, stirring constantly, bring the mixture to a boil. Boil the resulting syrup for 7-8 minutes, then pour over the berries. Mix everything thoroughly, cool and put in a cool place for 5-6 hours.
Step 5
After the allotted time, put the jam pot on low heat again, heat to boiling point and cook for 15-17 minutes, stirring occasionally. Remove the jam from heat, refrigerate and, again putting on low heat, heat to boiling point. Next, cook it until fully cooked, stirring occasionally and skimming off the foam (cooking time is about 40-50 minutes). As soon as the foam begins to collect in the center of the pan, and the skin on the berries becomes slightly transparent, remove the thorns from the syrup with a slotted spoon.
Step 6
Boil the remaining syrup for another half hour, remembering to stir periodically to avoid burning. Return the berries to the finished syrup and leave on the fire for another 1-2 minutes. Pour hot jam into prepared jars and roll up.
