Today we hasten to tell you how to prepare a tasty and very useful jam from the hawthorn . It's very simple, but the result will not leave anyone indifferent.
In the fruits of hawthorn there is a single minus - it's bones. But, we hope that this nuance will not stop you from not boiling a couple of cans of this amazing delicacy.
How to cook jam from a haw without pits?
Ingredients:
- hawthorn pitted - 875 g;
- sugar - 825 g;
- citric acid - a small pinch.
Preparation
Choose only ripe berries of hawthorn, rinse them properly, let them dry off and proceed to their processing. Trim the tails and stems, cut each berry in half and scrub the bones. After that, send the halves into a suitable container for jam cooking and sprinkle them with sugar. Leave the workpiece to separate the juice, then put it on the stove and cook the treat. Wait until the mass boils, stirring occasionally, cook for 5 minutes, and then leave in the room conditions to cool.
Repeat the cooking-cooling process three more times. After the third boiling, add the lemon, stir, dispense the hot jam over sterile containers and tightly seal.
How to make jam from hawthorn pitted in syrup - recipe
Ingredients:
- hawthorn - 975 g;
- sugar - 975 g;
- water 265 g;
- vanillin;
- citric acid - ½ tsp.
Preparation
First, take all the berries from the flawed, thoroughly rinse and remove pits and stems. Determine them in a suitable enamel saucepan.
From sugar and water, make syrup, boiling the ingredients on high heat for 7-10 minutes. Pour the brewed syrup into the saucepan.
Leave the future of the jam in this form for half a day, so that it is well insisted. Add lemonade, vanillin, put on a weak fire and cook until thick.
Pour the jam over sterilized containers and roll. Place the jars on the lids under the warm blanket until it cools down completely.
Jam from currant and hawthorn pitted
Ingredients:
For pouring and infusion of jam:
- sugar - 175 g;
- hawthorn - 675 g;
For cooking jam for 800 g of the present mass:
- water - 575 ml;
- sugar - 950 g;
- puree from currant - 125 g.
Preparation
First, rinse the hawthorn and peel the berries from the bones. Pour the fruit into a suitable saucepan and sprinkle with sugar. After a day in the mass appears juice, add water and sugar. Put the boil, after boiling, add the currant puree. Wait until the jam boils, cook it for another 10 minutes until ready, remembering to stir. While the jam is hot, it will be quite liquid, but as it cools down it will perfectly thicken.