Hawthorn jam for the winter. Hawthorn jam

29.10.202027.05.2017

Many people know about the beneficial properties of hawthorn berries. They have a beneficial effect on the state of the circulatory system (blood vessels, heart), normalize high blood pressure, maintain the central nervous system at rest and strengthen the body's defenses.

Homemade jam according to the recipes described below has similar properties. The harvest itself is very thick (due to the high content of pectin in the berries) and tasty.

Consider a few detailed step-by-step instructions for preparing berries for the winter.

Traditional option

Dessert according to this recipe is made from whole hawthorn fruits. The product is very thick, aromatic and tasty.

Products:

hawthorn - 1 kg
granulated sugar - 500 g.

The order of work is as follows:

The berries must be carefully sorted out. Put in an enamel bowl, cover with cold water and stir by hand. Drain, repeat the procedure 2 more times. Throw the prepared fruits on a sieve, wait until excess moisture is completely drained.
Transfer the prepared berries to a large cooking bowl. Sprinkle with granulated sugar, stir. Cover, leave on the counter for 12 hours to release sufficient berry juice.
After the specified time, place the container with the contents on the stove, on slow heating. Don't forget to stir. Over time, the temperature is allowed to increase slightly. Bring to a boil in this way.
Then reduce the heat to a minimum and cook until the mass thickens. Pack into clean, processed jars. Put to sterilize, after boiling the liquid in a saucepan for 10-15 minutes.
Remove carefully, close with lids. Turn over, cover with a warm blanket. Leave in this form until it cools completely.

It can be stored in a cellar, refrigerator and even at room temperature.

With bones

The workpiece is very fragrant, with a slight tart aftertaste. Berries cooked in syrup resemble candied fruits. Hawthorn jam recipe is obtained with seeds that are very soft. They can be taken internally. They give a characteristic zest to the product itself.

Products:

hawthorn - 2 kg;
granulated sugar - 2 kg;
vanilla sugar - 50 g;
citric acid - 1 tsp

The procedure is as follows:

The berries must be carefully sorted out, rinsed under running water and laid out on a clean towel, dried.
Meanwhile, in a separate container, combine granulated sugar and filtered liquid. Place on the stove and, with regular stirring, bring to a boil, cook until the sweet component is completely dissolved.
Put the berries in the finished syrup, boil. Do not forget to stir so that the mass does not burn to the bottom of the container. Remove from stove, cover and leave on the kitchen table for 12 hours to infuse.
After the indicated time, put back on the stove, add vanilla sugar and citric acid. Stir and bring to a boil, simmer on slow heating for half an hour. Remove from heat, cool completely, pack in sterile containers. Close tightly and store in a cool place.

Seedless Jam

The delicacy turns out to be tender and thick, resembling confiture in appearance. Both adults and children will love the dessert. You can make delicious breakfast sandwiches with it.

Products:

berries - 1.5 kg;
filtered liquid - 0.75 ml;
granulated sugar - 1.5 kg;
citric acid - 3 g.

Sort hawthorn, remove spoiled fruits and debris. Rinse thoroughly in several waters. Strain through a sieve and place in an enamel saucepan.
Pour in the indicated amount of water, put on medium heat, cook until the fruits are completely softened.
Strain the broth, and rub the berries through a sieve. The remaining bones must be thrown away, and the broth left. It will be required for further preparation.
Put the finished puree in an enamel container, add granulated sugar, pour in the broth. Stir until completely dissolved, cook until the mass sticks to the bottom.
At the very end, you need to add citric acid, stir and package the finished jam in sterile jars. Cover with lids and sterilize. By time from the moment of boiling 10 minutes. Gently take out, close tightly, turn over and put in a cold place.

With black currant

This cooking option is considered the most common. Making jam for the winter will not be difficult, since the cooking technology is quite simple. Dessert will perfectly fill the lack of nutrients in the body and will effectively help to cope with colds, viral infections.

Products:

granulated sugar - 700 g;
hawthorn - 500 g;
freshly made currant puree - 100 g;
filtered liquid - 300 ml.

Sort out the berries, removing rotten fruits and debris. Rinse under water, dry and remove pits. Put the finished ingredient in an enamel container and add 200 g of the sweet component. Cover and leave in a cool place for 24 hours. After the specified time, pour in the required amount of liquid, pour out the remaining granulated sugar.
Place the prepared mass on the stove, bring to a boil. Then add the currant puree and cook until the berries are completely softened.
Pack the resulting dessert in sterile jars, close tightly and turn over. Wrap with a warm blanket, and after cooling, put it in a cellar or refrigerator.

With apples

The dessert prepared according to this recipe is especially recommended for people with impaired liver and kidney function. The delicacy contains the maximum amount of vitamin A and elements - potassium, magnesium, zinc. It is prepared quickly, but it turns out to be very tasty and aromatic.

Products:

granulated sugar - 750 g;
hawthorn - 500 g;
applesauce - 100 g.

Sort the berries, rinse and dry on a clean towel. Remove seeds, stalk.
Put in a pre-prepared container, add granulated sugar 200 grams and put in a cool place for 24 hours. After the indicated time, pour in 400 ml of the filtered liquid, add the rest of the sweet sand.
With regular stirring, put on the stove, bring to a boil and cook for 3 minutes. Add the applesauce, stir and continue cooking for another 5 minutes.
Pack the finished jam in sterile jars, close the lids tightly and turn over. Wrap and cool, put in a cool place.

Hawthorn fruits were known for their medicinal properties even in ancient China, and they were used to treat diarrhea and by Asian healers. In those days, flowers and berries were collected from wild trees and shrubs. Only in the 16th century were the first garden varieties bred. With the increase in yield, they began to harvest hawthorn jam.

Hawthorn fruits were known for their medicinal properties even in ancient China.

The healing effect is attributed to flavonoids and polyphenles. They are responsible for the color of the berries. With regular use of hawthorn in food, an improvement in well-being is noted.

Hawthorn is used for:

Prevention and treatment of diseases of the heart and blood vessels;
Neutralizing free radicals;
Normalize blood pressure;
Beneficial effect on the digestive system;
Relief of fatigue;
Prevention of nervous breakdowns;
Getting rid of insomnia;
Reducing the risk of fragility of the vessel walls.

Numerous studies of the berry do not give an exact answer to the question of which of the components has a healing effect, but the results speak for themselves. And yet, there is some confirmation of the medicinal properties of the berry:

Quercetin helps to normalize cerebral circulation, which helps to improve memory and concentration. It maintains the elasticity of capillaries, reduces their permeability, reduces the possibility of tumor formation, and is a natural antioxidant. It is used as a prophylactic agent for heart disease and cataracts.
Hyperozide is prescribed as a supplement for people with diabetes mellitus. It blocks excess glucose, absorbs them and helps to eliminate them from the body. This element contributes to the saturation of all tissues with oxygen. It provides the heart with potassium ions, which has a beneficial effect on the activity of the heart muscle.
Vitexin is essential as a vasodilator. Due to its ingestion with food, metabolic processes necessary to strengthen the heart muscle are enhanced.

Drying and heat treatment of berries have practically no effect on the medicinal properties of hawthorn. The fruits do not possess any special taste; they give the combined jam and drinks a peculiar aftertaste. It is almost impossible to hide it, but it can be emphasized with other ingredients in dishes.

Hawthorn jam (video)

Hawthorn jam: recipe with seeds

Cooking jam for the winter from whole berries has several nuances. The first is the choice of raw materials. In order for the jam to turn out not dry, it will require careful selection. For cooking, it is necessary to select the largest berries with thick walls. You can determine this by touch. Hard, thin-skinned berries will give extremely little juice, but there will be a huge amount of seeds in the jar. It turns out not jam, but fruits in sugar caramel.

Proportion of ingredients:

For 1 kg of berries;
0.5 kg of granulated sugar;
100 ml of water.

Making jam for the winter from whole berries has several nuances.

Attention! For pre-processing the berries, it is better to use rubber gloves and small scissors. Gloves are necessary to protect the skin of the hands from staining persistent brown color with berry juice. It is easier to remove the lignified parts of the inflorescences with scissors.

Cooking method:

The berries, peeled from the stalks and inflorescences, must be rinsed under running water.
They are laid out in a cooking container, down which water is poured. A small amount of water contributes to the release of juice from the berries, prevents them from burning.
Sugar is poured on top.
It is necessary to cook the jam on the "slowest" heat. As the juice is released, the fire is added.
The jam is brought to a boil. Given the viscosity, it is very difficult to adequately determine its readiness. The effect to be achieved is the destruction of all bacteria that cause fermentation and mold. Therefore, boiled jam must be kept on fire for 5 minutes and turned off.
After half an hour, you need to light the gas again under the pan, bring to a boil and keep the jam on the fire for another 5 minutes.
Boiling jam is poured into pre-prepared jars and rolled up with lids.

To make hawthorn jam with pleasant sourness and without adding water, half of the berries must be replaced with red currants.

Cooking seedless hawthorn

The seeds in the jam are justified only for the preparation of plums and cherries, because they give the jam a unique aroma and pleasant taste. The seeds in raspberry, blackberry, strawberry and strawberry jams are inevitable. Rosehips and hawthorns are easy to prepare without seeds, only the appearance will suffer, this will not affect the taste of desserts. When preparing jam for medicinal purposes, it is better to leave the bones. There is an assumption that it is in them that the healing properties lie.

How to remove seeds from hawthorn berries

Hawthorn seeds are quite large. They are located close to the flower-shaped cup. It is enough to make a small incision and pick out the seeds. During this operation, the appearance of the berries does not suffer much.

Hawthorn seeds are quite large

The only drawback of this preparatory phase is that it is time consuming.

How to make seedless hawthorn jam

Due to the fact that there is very little of its own juice in the hawthorn, you can not cook it, but cook it in the oven on a baking sheet with the addition of water. This will allow you to evaporate excess moisture and prevent the berries from burning.

The seeds are about half the weight of the berries, after removing them, the proportion is as follows:

2 kg of hawthorn pulp;
1 kg of granulated sugar;
1 glass of water.

Jam will delight you with its taste

Cooking method:

Washed, peeled berries are divided in half.
They are laid out evenly in a baking sheet with high sides or a baking dish.
A glass of water is poured into the middle, it will be distributed over the mold area independently.
From above, sand is distributed over the entire surface of the berries.
The oven heats up to a temperature of 180 ° C. A blank for jam is placed in it.
For 10 minutes, the berries are aged with the oven door closed. After boiling the jam, you must open it.
Further, the cooking process takes place with constant stirring. The white foam is removed.
The berries must be brought to the transparency of amber. It will take about half an hour.
The jam is laid out in banks and rolled up.

Hawthorn jam recipes are not very diverse. Using the same technology, jam can be prepared on the hob and electric stove. The main thing is not to forget to stir the berries so that they do not burn.

How to make hawthorn syrup

When purchasing hawthorn syrup from a pharmacy, you will notice that it is brownish. At home, it is easier for him to maintain a rich orange and even reddish color.

For cooking you will need:

1 kg of berries;
1 kg of sand;
1 liter of water;
5 gr. citric acid (teaspoon).

Hawthorn syrup is very healthy

This healthy syrup is prepared very quickly.

Water is put on the stove.
At this time, the berries are washed under running water in a colander.
A colander with berries is placed in a saucepan so that most of them are in boiling water.
The berries should become soft, and the syrup should turn a beautiful color. After that, the colander is removed. The juice from the berries will drain into the pan rather quickly. Waste raw materials are thrown away.
If the pulp of the berries enters the pan, the juice can be filtered.
Sugar is added to the strained juice. The saucepan is set back on fire. There it is kept until the sugar is completely dissolved. You don't need to boil the syrup!

Hawthorn jam at home

There is a traditional recipe for making jams. It is the only true one when making jam from whole berries. If you spend a little time peeling hawthorn seeds, then the classic recipe can be simplified. For cooking you will need:

1.5 kg of berries;
400 gr. granulated sugar;
1200 ml of drinking water;
Juice of half a lemon.

Fast cooking method:

Washed berries, peeled from seeds and brown flowers, are crushed in a blender. Are laid out in a saucepan.
Water, granulated sugar and lemon juice are added to them. The pan is moved onto the stove.
The mass is brought to a boil, the gas under the pan is reduced to a minimum. Jam must be simmered for another 20-25 minutes.
The removed, slightly cooled mass is again processed with a blender.
The saucepan is put on "high heat", the jam is brought to a boil. If it turns out to be very liquid, then it must be left on a "low" heat to evaporate excess moisture.

After removing the jam from the fire, it needs to be laid out in jars and rolled up.

It was not for nothing that Carlson loved jam: a man in his prime knew a lot about sweets. Fruits canned in sugar not only have a sweet taste, but also store a lot of vitamins, which are so lacking in our body during the period of cold and frosty weather. If you like to pamper yourself with such healthy treats, then be sure to cook hawthorn jam... It has an original sweetish-sour taste and incredible aroma, and can also have a beneficial effect on health.

Few have not heard of these bright, red berries, but not everyone knows about the benefits they hold in themselves.

They contain antioxidants that can cleanse the body of toxins and heavy metals, helping to improve kidney function, eliminate cholesterol plaques in blood vessels, and prevent the formation of tumors.
They have a positive effect on the work of the heart due to the presence of ursolic acid. Hawthorn is often used to treat cardiovascular diseases (arrhythmias, angina pectoris, heart attack, etc.).
They have a calming effect on the nervous system, therefore the plant is used in the treatment of insomnia, epilepsy, nervousness, and chronic fatigue.
They lower blood sugar levels, which means they are useful for diabetics.
They are able to remove spasmodic pain in the muscles.
They have an astringent effect, which is indispensable in the fight against diseases of the gall, kidney and liver, as well as for the normalization of urination.
Help to cope with indigestion, gastritis.

Important! For nursing mothers, eating hawthorn helps to increase the amount of milk.

As you can see, these red berries deserve a place in our diet, and jam is a great way to consume vitamins with pleasure. In addition, hawthorn is not only useful fruits, but also a beautiful plant, which decorators are actively using today in landscape design.

The classic version is especially popular due to the simplicity of its technology - even a novice housewife can cook it.

And the first secret of a delicious treat is the right raw materials:

Only ripe fruits are needed. The stalk testifies to their readiness for use: if it is easily separated from the berry, then the hawthorn is mature.
Inspect raw materials for damage. It is undesirable to use crumpled, bird-pecked berries.
The fruits of the bushes that are located along the roads absorb too much toxic waste. Try not to use such berries.
If you do not have a lot of experience in canning, then do not take a large volume right away, it will be difficult to process it. It is better to make the blanks gradually, in small batches.

Did you know? The genus of plants Hawthorn is considered one of the most ancient on the planet, as there is evidence that its representatives existed in the Mesozoic era, along with plane trees and magnolias.

Required ingredients

To make sweets you will need:

2 kg of hawthorn berries;
1 kg of sugar.

Action List

The process itself is pretty simple:

1. We start cooking by washing and revising the berries. Rotten fruits or debris can spoil the impression of the most delicious dish, so we carefully review the raw materials.
2. After washing the berries, let them dry. To make things go faster, spread them evenly on clean paper or cloth.
3. Then pour the hawthorn together with sugar into a large metal pan or bowl (in which the future jam will be cooked).
4. Mix the mixture well and leave for 8-10 hours.
Similar preparations can be made in the evening, so that the berries let juice overnight.
5. After the specified time, we put the fruits in their own juice on the fire.
6. Do not forget to stir the sweet mass, increasing the temperature every couple of minutes until the boil begins.
7. When the jam boils, remove the intensity of the fire to a minimum and cook the mixture until thick.

Important! The readiness of the jam is checked simply: we put a drop of liquid on a saucer and make sure that it does not spread.

We pour the finished product into cans and enjoy excellent taste.

A bit more time-consuming in the process of making seedless hawthorn jam, but the taste and texture of such a delicacy is worth it.

Grocery list

The composition includes:

1 kg of hawthorn;
0.5 l of water;
1 kg of sugar;
2 grams of citric acid.

Step by step process

We start according to the already known scheme:

We wash and sort out the berries.
After that, it is necessary to remove the seeds from them (note that the juice of the fruit quickly paints your hands in a brown color, which is then poorly washed, so do not forget to wear gloves).
Pour the berries into a cooking pot and fill them with water.
Cook until softened, then pour the water into a separate bowl (we still need it).
We grind the finished berries through a sieve so that the future jam gets a consistency close to cream.
Return the grated mass to the pan, fill it with the remaining water and add sugar and citric acid.
Then we cook over low heat, stirring occasionally.
The jam will be ready when it starts to stick to the bottom.

Did you know? In the old days, this plant personified purity and purity, therefore, on many Christian icons of that time, you can see the Mother of God holding a hawthorn branch in her hands.

In order to enjoy delicious jam in winter, it is important to know in what conditions you need to keep it so that the delicacy does not spoil.

The first rule of successful storage is container:

Experienced housewives recommend preserving in 0.5 liter glass jars.
Don't forget about.
The sterilized jar must be dry at the time the jam is poured into it. To dry, place the container upside down on a paper towel or place it in a slightly preheated oven.
Now it's up to the covers. They must be intact, free of corrosion. Choose from curling, white or vacuum.

The second rule is the product itself:

The thicker the mass, the greater the chances of its preservation success.
Be sure to remember about the need for acid in sweet preservation. Its presence will protect the workpiece from the appearance of mold. In jams, where fruits with seeds are used, there is enough natural acid, but peeled jams need additional oxidation with citric acid or juice.

Third rule - storage location:

It is ideal in this case to send the jars to the refrigerator, but few people have so much space in the home unit.

Important! Such preservation can also be stored in room, apartment conditions. Place the jars in a dark place (great if there is a pantry), where the air temperature does not rise above +19 ... + 20 ° C.

Storage in cellars is a fairly common practice, however, jam in such conditions can suffer: the jars can simply burst from a sharp drop in temperature.

The fourth rule is how much you can store:

If we are talking about pitted products, then in the right conditions, it will stand for 2-4 years.
However, when a treat contains bones, it is advisable to use preservation within six months, otherwise the bone nuclei will begin to produce hydrocyanic acid - a natural poison, which can harm health.

Since the hawthorn in the jam undergoes a long heat treatment, the likelihood of harm from it is minimal. However, do not forget that these berries belong to medicinal plants, and any medicine requires a dosage. Therefore, do not abuse the delicacy in order to avoid problems with the stomach and teeth (remember the high sugar content in the composition of the jam).

For pregnant women, people with heart or gastrointestinal problems, it is generally better to limit yourself to a couple of spoons of jam a day.
The only ones who better avoid hawthorn altogether, even in the form of jam, are nursing mothers. Also, do not forget that patients with diabetes mellitus and people suffering from metabolic disorders are strictly contraindicated for any types of jams and jams, regardless of their composition.

Healthy jam

Not only can hawthorn boast a rich set of vitamins, there are other equally useful ingredients for winter sweets.

Raspberry jam is probably one of the most popular types of jams. It is rare to find a person who does not love him. And in winter, such raspberries generally become the main natural medicine in the fight against colds and flu.

Salicylic acid in its composition helps to reduce the temperature, has a diaphoretic effect, especially if you use jam in the form of hot tea.

Even hawthorn jam is widespread and, as a whole, these berries are an effective means of strengthening immunity.

Hawthorn bushes and trees grow throughout the territory of central Eurasia and North America. The fruit is edible and is used as a medicine for problems with the cardiovascular system.

Tincture, compotes and preserves are prepared from hawthorn.

The benefits of hawthorn jam

Hawthorn jam also has medicinal properties, it increases blood flow and saturates cells with oxygen. It is good to use it to prevent fatigue.

Jam can be prepared with the addition of other fruits and berries. Himself after cooking.

This is a simple recipe that even a novice housewife can handle.

Ingredients:

hawthorn - 2 kg.;
granulated sugar - 1 kg.

Preparation:

Berries must be sorted out, bad or damaged berries cannot be used. Rinse and dry the hawthorn.
Place it in a cooking container and cover with sugar, stir.
Leave to infuse overnight, and in the morning put a saucepan or bowl on low heat.
After boiling, remove the foam and cook until thick, checking the readiness by a drop of syrup on the ceramic surface.
Transfer the finished jam to prepared sterile jars.
Store in a cool place.

Hawthorn jam with seeds is very thick and has medicinal properties.

Hawthorn jam with vanilla

With this method of preparation, the jam will have a pleasant sourness and an amazing aroma.

Ingredients:

hawthorn - 1 kg.;
granulated sugar - 1 kg.;
citric acid - 2 g.;
water - 250 ml.;
vanilla stick.

Preparation:

Go through the berries, remove crumpled and spoiled fruits and stalks with leaves.
Rinse the hawthorn and dry the berries.
Boil the sugar syrup.
Pour the berries with hot syrup, add the contents of the vanilla pod or a bag of vanilla sugar and citric acid.
Leave to infuse for a few hours or overnight.
Put the container on fire, and after boiling, reduce the heat to the minimum value.
Cook until tender, stirring occasionally and skimming off the foam.
Pour the finished jam into prepared jars and seal with lids.

Ingredients:

hawthorn - 1 kg.;
granulated sugar - 1 kg.;
citric acid - 2 g.;
water - 500 ml.

Preparation:

Sort through and rinse the hawthorn berries.
Cover them with water and cook until soft.
Drain the water into a clean container, and rub the fruits through a sieve.
Cover the resulting puree with sugar, add citric acid and the broth in which they were blanched.
Cook, stirring often, until very thick.
Put the finished jam in prepared jars and seal with lids.
Store in a cool place.

Hawthorn jam for the winter, prepared without pits, resembles tender confiture in structure. It can be offered for breakfast, spread over toast.

This homemade jam will appeal to all sweet tooths.

Ingredients:

hawthorn - 1 kg.;
granulated sugar - 1 kg.;
apples (Antonovka) - 500 gr.;
orange peel.

Preparation:

Rinse, sort and dry the hawthorn berries on a paper towel.
Wash the apples, remove the cores and chop. The pieces should be about the size of a hawthorn berry.
Place the fruit in a suitable container and cover with granulated sugar.
Let stand to let the juice flow.
Cook, stirring occasionally over low heat for about half an hour.
Rinse the orange thoroughly and grate the zest on a fine grater. Add to the jam five minutes before cooking and stir.
If it's sweet, you can add a drop of citric acid.
Pour hot into prepared jars and store in a cool place.

Delicious and healthy dessert will last until next harvest.

Calorie content: Not specified
Cooking time: Not indicated

If you are a lover of unusual blanks, then seedless hawthorn jam for the winter, a recipe with a photo of which I propose, will become a real delicacy for you. I'm sure not only all those with a sweet tooth will love him.
Not many modern young housewives know about the healing properties of these berries. Not only are they very pleasant to the taste, but they also have a beneficial effect on the general condition of the body. The beautiful and large hawthorn berries can normalize blood pressure with constant and systematic use and consumption. My great-grandmother also procured hawthorn berries for future use - she cooked fragrant jam, dried it for the winter, and she was right. Traditionally, in Russian huts, honey and berries were on the table. There was a hawthorn among the berries. Our ancestors knew a lot about health and therefore everything that was useful was always on the tables. Previously, hawthorn berries were not so large and grew in a forest belt, where young girls picked them. In modern times, varietal and garden species of hawthorn with very large fruits have appeared. This is exactly the kind of tree my mother planted near the house. The tree itself has beauty and some kind of magic. The scarlet red hawthorn berries are eye-catching. Of these, I now prepare jam for the winter.

Required products:
- hawthorn berries - 2 cups;
- granulated sugar - 1 glass;
- water for syrup - 0.5 cups;
- citric acid - a couple of pinches.

Recipe with photo step by step:

My hawthorn berries and remove the tails and all kinds of stalks from them. I'm picking my berries. I look carefully so that the fruits are safe and sound. Dark fruits do not need to be used.

Then I divide the hawthorn into halves and carefully remove the large seeds inside. The seeds are large, so they need to be removed, since it will be inconvenient to spit them out later. The flesh of the garden hawthorn is juicy and sweet.

For hawthorn jam, you need sweet syrup. I add granulated sugar to the water and cook the syrup until it boils.

I pour in the berries, wait for them to boil and boil for about 40 minutes.

Then I add a couple of pinches of citric acid and cook the jam for another 10 minutes.

Then I turn off the heat and put the jam into jars, which were previously sterilized over steam and cooled.

I twist the jam with lids and put it to cool under any warm blanket.

That's all, the miraculous seedless hawthorn jam is ready!