Calorie: Not specified
Time for preparing: Not indicated

If you are a lover of unusual blanks, then the jam from a hawthorn without bones for the winter, the recipe with the photo of which I suggests will become a real delicacy for you. I am sure that he will love not only all the sweet tooth.
Not many modern young mistress know about healing properties These berries. Not only are they very pleasant to taste, so they also have a beneficial effect on the general condition of the body. Beautiful and large berries of the hawthorn can normalize blood pressure during constant and systematic use and eating. My great-grandmother, my great-grandmother traded the berry of the hawthorn - cooked fragrant, jam, dried it for the winter and was right. Traditionally, honey and berries were standing in the Russian skews. Here among the berries and there was a hawthorn. Our ancestors knew that in health and therefore everything that was useful always on the tables. Previously, the berries of the hawthorn were not so large and grew in the forest belt, where young girls were collected. In the present times, varieties appeared and garden species Hawthorn with very large fruits. That's the tree is my mother and planted near the house. The tree itself has a beauty and some magic. Alo-Red Berries of the Hawthorn attract attention. Of these, I am preparing now jam for the winter.



Required products:
- Berries of the hawthorn - 2 glasses;
- Sugar sand - 1 cup;
- water for syrup - 0.5 glasses;
- citric acid - a couple of pinch.

Recipe with photo step by step:

My berries of the hawthorn and remove tails and all sorts of fruits from them. My berries and go through. I look carefully so that the fruits are whole and unharmed. Dark fruits do not need to be used.




Then I divide the hawthorn on the halves and gently remove large seeds inside. Seeds are large, so they need to be removed, as it is inconvenient to spit then. The flesh at the garden hawthorn juicy and sweet.




For jam from hawthorn, you will need a sweet syrup. I add sugar sand and cook syrup to full boiling.




Suck the berries, waiting when they boil and boil about 40 minutes.






Then supper a couple of pinch citric acid And cook the jam for another 10 minutes.




Then turn off the fire and shifting the jam into jars, which were sterreated in advance above the ferry and are cooled.




Spinning jam covers and put it cool under any warm bedspread.




That's all, miraculous jam from hawthorn without bones is ready!

Bon Appetite!
And I suggest you cook

There are many interesting recipes for hawthorn jams that can easily prepare any mistress. In this article we will tell how to cook delicious jam From hawthorn.

When cooking hawthorn jam and jama (confiture), it is important to comply with certain rules:

1. Size and ripe berry. You will need only ripe fruits. If you do not grind the berries, it is better to choose the largest.
2. Before you begin the preparation of dessert, put on gloves. The hawthorn has an unpleasant property of painting the skin into a brownish color.
3. Berries must be sorted by excluding those on which there are traces of damage or stains.
4. Do not forget to rinse the berries under running water and dry.

Video "Recipe jam from hawthorn"

From this video you will learn how to prepare a delicious jam from hawthorn.

Simple and understandable recipes

Sometimes it is not easy to choose the desired recipe for jam from hawthorn. Here we will look at the five most popular recipes that even give even gourmets.

With bones

It is believed that from hawthorn jam with bones are much more benefit, since it is in these very bones there are substances that contribute to improving the state of hair, skin and nails. In addition, it is the presence of bones in the berries to taste a certain highlight. You should not be afraid to leave bones - if the jam is cooked correct, they soften.

For cooking you will need:

• 1 kg of berries;
• 1 kg of sugar;
• 1 packing of vanilla sugar;
• little citric acid.

We now turn to the description of the cooking process:

1. Prepare berries: go out, rinse under running water and how to dry.
2. The next step is to prepare a syrup. To do this, it is necessary to mix sugar with water and put the mixture to fire. During cooking, do not forget to stir brews so that it does not fit. You need to cook until then, while sugar is dissolved, and the syrup itself will not become transparent.
3. As soon as the syrup begins to boil, put the berries in the pan and boil again, not forgetting to stir.
4. Remove from fire and give as it should be broken by placing 12 hours in a dark place.
5. After this time, again put your mixture on fire, and do not forget to add the remaining components - vanillin and citric acid. Boil 25 minutes.
6. Now you need to give the jam to cool, then roll it into banks.

Seedless

There is also an excellent recipe for hawthorn jam without seeds. Although for the preparation of this dessert, a little more effort will be required than for the previous one, it is undoubtedly worth it.

To begin with, we will define what you need to prepare this delightful dessert:

• 1 kg of berries;
• 0.5 liters of water;
• 1 kg of sugar;
• 2 g of citric acid.

Now let's deal with how the procedure should be:

1. Prepare berries, flushing them under running water and thoroughly pass.
2. Fill them with water, put on the stove and boil until the berries soften as it should.
3. Give your helmet to cool, and after drain water and strain.
4. Now get rid of the bones: wipe the berries through the sieve, so that only the flesh remains, and the bones dropped.
5. Put the resulting "mashed potatoes" in the pelvis and pour the decoction, and then add sugar.
6. Now place the mixture on the stove and boil until your dessert begins to pester the bottom.
7. Now the last barcode is lemonic acid.
8. After the jam cooled, you can roll it into banks.

With black currant

Now we will tell you a recipe for a very tasty and useful jam, which will help to fight a cold. This dessert cooked from hawthorn and currant.

You will need:

• 1.5 kg of sugar;
• 1 kg of hawthorn;
• 150 g currant puree;
• 0.5 liters of water.

Now let's turn to the description of the recipe itself:

1. Prepare berries.
2. Take 400 g of sugar and pour berries.
3. Leave it to the day, and after this time, add the remaining sugar and pour the resulting mixture with water.
4. All this is placed on the stove and boil.
5. After the mixture is boiled, add currant puree into the pan.
6. Cook again until the dessert is finally prepared.
7. The resulting mixture is cooled and pour into banks.

With cranberries

Quite interesting recipe Hawthorn jam with cranberries. This jam combines huge benefits and a pleasant taste that turns out due to mixing these two berries.

For cooking you will need:

• 1 kg of hawthorn;
• 0.5 kg of cranberries;
• 1 kg of sugar.

The procedure should be as follows:

1. First you need to cook sweet syrup (sugar + water).
2. After waiting when the syrup begins to boil, put the pre-washed cranberry and hawthorn berries in the pan.
3. Cook the mixture of about 10 minutes.
4. Remove the saucepan from the fire and give to stand at about the same.
5. Again, place a saucepan on fire and boil for 5 minutes.
6. Cool and pour into sterilized banks.

With apples

The last recipe will be useful for those who have problems with the liver and kidneys, as this dessert contains a lot of vitamin A.

You will need:

• 1.5 kg of sugar;
• 1 kg of berries;
• 150 g apple puree.

Now the recipe itself:

1. First you need to prepare the fruits yourself.
2. Put their 400 g of sugar and put in a dark place for 24 hours.
3. Add 1 kg of sugar and pour a mixture with water.
4. Put a saucepan on the stove, bring to a boil, boil a minute or two.
5. Now you should put apple puree in a mixture.
6. Boil again for several minutes.
7. Cool and roll.

These are the five most popular recipes of hawthorn dessert. Any of them will become an excellent treat for you and your family, and useful vitamins will retain you from a cold.

Among large number Autumn berries can be especially highlighted by a hawthorn, because it is not only distinguished by the excellent taste after heat treatment, but also brings considerable benefits. Next, your attention is presented the best and very simple recipes for the harvesting of a hawthorn for the winter: ways to prepare jam, compote, and freezing and drying (with detailed photos and instructions).

In order to enjoy the beautiful taste of the hawthorn in winter and at the same time saturate the body with useful trace elements, it is important to properly implement preparatory procedures and the process of freezing. One of the most simple ways Save the integrity of the fruits and their taste is the freezing of a hawthorn in a fresh form.

Perfect storage option - freezer With a temperature of about 20 degrees below zero, because in any of the refrigerator departments, the fruits will not be able to preserve their initial properties over a long period of time.

Berries of the fearful

First of all, you need to wash the berries and remove all damaged or damaged. After that, hearing is already a clean hawthorn. It remains only to decompose the berries prepared properly in polyethylene and send the refrigerator to the freezer.

Council. After washing the berries of the hawthorn, you need to wipe well to remove all moisture, but pre-neat them to squeeze, because after entering the freezer and freezing, too wet berries will turn into pieces of ice.

By the way, not only whole berries can be used for freezing, but also rinsed in mashed potatoes. It is only necessary to grind them into a meat grinder, blender or mortar, and then send a mixture in freezing containers to the fridge.

The main condition for the preservation of the properties of frozen blanks is to be used in one time only a suitable amount of product (re-frozen excess can be unpleasant to taste, but also dangerous for the digestive tract).

Drying hawthorn: Terminal Rules

After collecting berries for drying, it is necessary to thoroughly prepare: first remove all damaged and unhealthy instances. Then dry them. The main thing is not a long time after the collection to keep the berries in the packages without any processing: this will not affect them the best way.

Dried hawthorn

After preliminary preparation, the hawthorn must be decomposed on the tissue or tightly paper and leave to dry for several days, not forgetting to periodically turn over. If the berries will be dried in a special machine (dryer), the temperature must be set to the indicator from +40 to +60 degrees. You can dry in the usual oven, exhibiting temperature mode At the level of +30 degrees (the lid does not need to close to the end so that the moisture has a "loophole" to exit outside).

Council. Check the degree of dry berries easily: just take them a small amount in your hand and firmly squeeze. As a result, completely degraded specimens are immediately separated, and non-disgraced - glued together.

Hawthorn jam: delicious recipes

You can prepare a wide variety of jam. Consider a couple of famous and delicious recipeswhich can not only be aspored their taste receptors, but also benefit the body.

According to the first recipe you will need only sugar and berries. Recently wash and clean the stones (it is not easy, but necessary). After that, put in a small container and fill with water (water should be a bit - it only should be covered with berries). Screw the berries at all long, the moisture should absorb them, and they, in turn, to weld. After that, wipe the berries through the sieve and add to the resulting mass of sugar (at the rate of 1 kg of mass of about 400 g of sugar). Stir to the full dissolution. Spread ready-made jam in banks, putting in each top of 1 spoon of sugar.

The next recipe for jams of hawthorn is represented in classical execution, that is, with long heat treatment. So, the berries of the plant should be washed away, select only the best of them, clean the bones and fruits, after falling asleep with sugar (ratio of 1: 0.5). Leave the capacity with a mass for a couple of hours, and when they are allowed juice, rearrange on fire. Periodically stir the mass.

Council. In order for semi-prepared jam, it is necessary to increase the power of the fire gradually, so that the fruits have time to let a sufficient amount of juice.

Immediately after boiling, burn fire strongly. The readiness of the jam can be easily verified: first, it thickens; Secondly, if you drop a little jam on the cold surface, it does not spread.

Recipe compote from hawthorn

Compote cooked from the berries of the hawthorn, it turns out not only delicious, but also very fragrant and incredibly useful, since almost all of its properties will be fully maintained due to the lack of long thermal processing. To prepare a compote, you will need only:

Compote from berries hawthorn

1. Berries of the hawthorn - 1.5 kg of prepared pulp.
2. Apple juice - 250 g (in the absence of juice, lemon acid can be used - 3 g will be enough).
3. Sugar syrup.

Syrup from sugar is prepared separately: about 450-500 g of sugar will leave 1.5 liters of water. First, the fruits need to be washed, after removing the bones and frozen. Fill them apple juicy, Put a container with a berry mass on the stove. Boil about 3-5 minutes. Remove from the fire and make there ready sugar syrup there, mix. Pour the finished compote to sterilized banks and roll them.

Only a few of the large number of simple, delicious and useful recipes for winter blanks from the berries of the hawthorn were presented to your attention. Good luck and pleasant appetite!

Hawthorn berries benefit: video

Not in vain Carlson loved the jam: a man in the heyday knew a lot about sweets. Fruits canned in sugar not only have a sweet taste, but also keep a lot of vitamins that are so lacking our body during the cold and frost. If you like to pamper yourself with similar useful delicacies, you must prepare jam from hawthorn. It has an original sweet-sour-sour taste and an incredible aroma, and also capable of having to affect health.

Few people did not hear about these bright, red berries, but not everyone knows what benefit they are taking.

1. In their composition, antioxidants that are able to clean the body from toxins and heavy metals, contributing to improving the work of the kidneys, eliminating cholesterol plaques in vessels, as well as preventing tumors.
2. Positively affect the work of the heart due to the presence of ursolic acid. The hawthorn is often used to treat cardiovascular diseases (arrhythmias, angina, heart attack, etc.).
3. Have a soothing effect on nervous systemSo the plant is used in insomnia therapy, epilepsy, nervous, chronic fatigue.
4. Reduce blood sugar levels, which means useful for diabetics.
5. Can remove spasmodic pain in the muscles.
6. They have an astringent action, which is indispensable in the fight against gall, kidney and liver diseases, as well as to normalize urination.
7. Help to cope with stomach disorders, gastritis.

Important! Nursing mothers The use of hawthorn helps to increase the amount of milk.

As you can see, these red berries are worthy of space in our diet, and jam is a great way to use vitamins with pleasure. In addition, hawthorn is not only useful fruits, but also beautiful plantwhich today decorators are actively used in landscape design.

The classic option is particularly popular thanks to the simplicity of its technology - to prepare it forces even a beginner hostess.

And the first secret of delicious delicacy is correctly selected raw materials:

1. We need only ripe fruits. Their readiness is evidenced by the fruit: if it is easily separated from the berries, then the hawthorn is mature.
2. Inspect the raw material for damage. It is unwanted to use rimped, berries cloeped by birds.
3. The fruits of bushes, which are located at the roads, absorb too much toxic emissions. Try not to use such berries.
4. If there is still no big experience in preservation, then you do not take a large volume at once, it will be difficult to recycle it. Better make the blanks gradually, in small batches.

Did you know? The genus of the hawthorn is considered one of the most ancient on the planet, since there is information that its representatives existed in the Mesozoic Era, along with planeis and magnolias.

Required ingredients

To prepare sweets you will need:

• 2 kg of berries hawthorn;
• 1 kg of sugar.

List of action

The process itself is quite simple:

• 1. We start cooking with washing and revising berries. Fitting fruits or particles of garbage are able to spoil the impression of delicious dish, so carefully review the raw materials.
• 2. Washing the berries, let them dry. To make it faster, spread them with a smooth layer on clean paper or tissue.
• 3. Then in a large metal saucepan or a bowl (in which the future of the jam will be brewed) I pour out the hawthorn together with sugar.
• 4. Mix well mixture well and leave for 8-10 hours.
• Such preparations can be done from the evening so that the berries for the night let juice.
• 5. After the specified time has expired, the fruits in own juice put on fire.
• 6. Do not forget to stir a sweet mass, increasing the temperature every couple of minutes until boiling starts.
• 7. When the jam boils, remove the intensity of the fire to a minimum and cook the mixture to thickening.

Important! The readiness of the jam is checked simply: omit on the saucer of a drop of fluid, and we look so that it does not spread.

The finished product spill on banks and enjoy a great taste.

A little more time-consuming in the process of cooking jam from hawthorn without seeds, but the taste and consistency of such a treat is worth it.

Grocery list

The composition includes:

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

Step-by-step process

We begin by the already known scheme:

1. Move and swore berries.
2. After that, it is necessary to remove bones from them (note that the juice of fruits quickly paints hands in brown colorwhich after poorly washed away, so do not forget to put on gloves).
3. In a saucepan for cooking, we pour the berries and pour them with water.
4. We cook before softening, after which we drain the water into separate dishes (we will need it).
5. Ready berries are carrying through the sieve so that the future jam gets a consistency approximate to cream.
6. We return the mass in a saucepan, pour the remaining water and add sugar with lemon acid.
7. Further prepare on small fire, stirring.
8. Jam will be ready when it starts sticking to the bottom.

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

To enjoy a delicious jam in winter, it is important to know in what conditions it is necessary to contain it so that the delicacy is not spoiled.

The first rule of successful storage - packaging:

1. Experienced hostesses are recommended to canning in glass jars with a volume of 0.5 liters.
2. Do not forget about.
3. A sterilized jar should be dry at the time of pouring jam. For drying, put a package upside down on a paper towel or send to a weakly preheated oven.
4. Now it's about the lids. They must be integer without traces of corrosion. Choose any: twisting, white or vacuum.

The second rule is the product itself:

• The thick of the mass, the greater the chance of the success of its safety.
• Be sure to remember the need for acid in sweet preservation. Its presence will save the workpiece from the appearance of mold. In jams, where fruits with bones are used, quite natural acid, but purified jams need additional oxidation with citric acid or juice.

Third Rule - Place Storage:

Ideally, in this case, send banks to the refrigerator, but few people have as many places in the home ungregate.

Important! Similar conservation can be stored in indoor, apartment conditions. Put banks in a dark place (excellent, if there is a storage room), where the air temperature does not rise above +19 ... + 20ºС.

Storage in the cellars is a fairly common practice, but the jam in such conditions may suffer: from a sharp decrease in temperature, the cans can simply become caught.

Fourth rule - how much can I store:

1. If it comes to bone products, then in correct conditions She will have 2-4 years old.
2. However, when there are bones in the delicacy, it is advantageous to use conservation for six months, otherwise the bone kernels will begin to produce blue acid - the natural poison that can harm health.

Since the hawthorn in the composition of the jam passes long thermal processing, the probability of harm from it is minimal. However, do not forget that these berries refer to medicinal plantsAnd any medicine requires dosage. Therefore, it is not worth abuse of delicacy to avoid problems with the stomach and teeth (remember about the high content of sugar in the jam).

Pregnant, people who have problems with the heart or gastrointestinal tract is generally better limited to a pair of jam spoons per day.
The only one who is better to avoid hawthorn even in the form of Jema, nursing mothers. Also, do not forget that patients with diabetes and people suffering from metabolic disorders are strictly contraindicated by any kind of cooking and jams regardless of their composition.

Useful jam

Not only a hawthorn can boast a rich set of vitamins, there are others, not less useful ingredients For winter sweets.

Raspberry jam, probably refers to the most popular varieties of jams. You can rarely meet a person who does not love him. And in winter, such raspberries are generally becoming the main natural medicine in the fight against cold and flu.

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

Even jam from hawthorn and, because in the aggregate, these berries represent an effective tool for strengthening immunity.

What to do with berries that autumn gifted so generously? We offer you several simple recipes Jam from hawthorn, who even beginners can easily prepare. It can be welded from fruits of large-scale varieties that are more juicy and have a pleasant pulp taste. If you want, you can clean the berries from the bones, and you can cook jam and from the whole fruit. It is delicious and very useful, and at the same time its preparation does not require special costs if we have already become red berries of this healing Plants in sufficient quantity.

Hawthorn jam, recipes

1. Dish type: jam
2. Subtype dish: dish of hawthorn.
3. The number of servings at the output: 6-8 portions.
4. Weight of a finished dish: 500-600
5. Time for preparing:
6. National cuisine to which the dish refers: Russian.
7. Energy or nutritional value dishes:

Ingredients for cooking jam from hawthorn

• Hawthorn
• Sugar - 1 kg
• Water - 300 ml

Recipe of jam on sugar syrup

1. To begin with - the recipe for the jam from the hawthorn on sugar syrup: the kilogram of berry is missing, rinse, well to move and clean from the fruits and stones.
2. The hawthorn prepared in this way put in enameled dishes and pour hot syrup cooked from 1 kg of sugar and 300 ml of water.
3. Leave broke up within 8-10 hours.
4. Then add the floor of a teaspoon of citric acid and cook before thickening. Who wants, can also add vanillin, "taste only improves. The readiness of the jam can be checked by drunk syrup on the cold surface. If the drop does not spread, then you can take off the fire.

It should be borne in mind that when it is cool, the jam will become more thick. Next, you need to pour it into sterilized banks and clog. If you want it to last longer, tightly roll the lids and while the banks are still hot, turn them onto the table with a lid down to form a vacuum when cooled jam. If you are going to eat it soon, you can store it in a cold place, for example in the refrigerator. And if you want, sterilize banks within 10 minutes after putting jam in them - so it can be stored up to 2 years.

Classic hawthorn jam

But I. traditional recipe Jam from hawthorn. Kilogram of berries, washed and peeled and frumed, pumped up 500 grams of sugar and leave for a few hours. When the berries are allowed juice, put the pan on fire and cook until it thirsty. It is necessary to make one caution - so that the jam is not burnt, you need to gradually increase the power of the fire, while the berries will not be allowed enough juice.
Then, when the jam boils, you need to drastically reduce the fire so that the jam does not run on with a stormy boiling. Of course, during cooking it follows it periodically stirring. Readiness is determined as described above. Stored in the same way as another jam.

Live hawthorn jam

And you can cook jam from hawthorn and without cooking. This is the easiest and fast way, and at the same time, the most gentle that concerns the preservation of the beneficial substances contained in the fruits of the hawthorn. In the same way, you can prepare for the winter and any other berries that do not contain a large amount of juice. One kilogram of washed and peeled from the fruits of berries to pour a kilogram of sugar and let stand for several hours.

Then to stir well, put them in sterilized banks and cover top sugar. Clamping covers and put in a cold place for a month or two. Gradually, the berries will empty the juice and it will turn out our jam is no worse than the traditional, and at the same time it will be much more useful, because it has all the vitamins and useful substances that are lost during cooking.
Such a workpiece can be used both as food and as a medicine for heart attacks, hypertension, heart neurosis, digestion disorders, for cleaning the body from slags and even with a number of other diseases. Only you should eat jam, like other other hawthorn products with caution, as it can cause a sharp drop in pressure and dizziness or bouts of nausea in large quantities.