Hawthorn jam recipes without seeds. Recipes for delicious and healthy hawthorn jam

I have bush hawthorn berries for jam. Bright red, large, elastic, with one seed.

Before washing them, the hawthorn must be carefully sorted.
Be sure to throw away all spoiled, rotten and deformed berries. While you are sorting the berries, at the same time clean them of debris - twigs, leaves and stalks.

Rinse fruits suitable for jam in water several times. You can put them in a sieve and wash them under running water, or you can pour them into a container and rinse the berries, changing the water several times.

Clean hawthorn needs to be dried. Place the berries on a clean kitchen towel or napkins folded in several layers.

While the main ingredient of the jam is drying, let's make sugar syrup.
Pour sugar into a deep, large-capacity enamel pan and add drinking water.

Stirring occasionally, bring the syrup to a boil. Turn off the heat.

Now you should pour the hawthorn into the sugar syrup and gently shake the pan so that the sweet mass completely covers the berries or mix very carefully with a silicone spatula.

Leave the berries to brew for 10-12 hours at room temperature. During this time, the jam does not need to be stirred.

After the required time, bring the syrup with berries to a boil again. The jam can be stirred several times, but do not disturb the berries too much so as not to damage them. You need to cook the jam for about 20-25 minutes. During this time, remove the foam from its surface several times. The color of the hawthorn berries after boiling will change from bright red to caramel. That's how it should be.

If you want your syrup to be thicker, you can cook the jam for 30-40 minutes. 5 minutes before the end of cooking, add ¼ teaspoon of citric acid, you can also add a pinch of vanillin (it will only enhance the taste of the jam). You can also taste the jam and add another pinch of citric acid if the jam seems too sweet.

The finished hawthorn jam needs to be cooled under the lid. To prevent condensation from getting into the jam, cover the pan with a clean kitchen towel and then close the lid.

Prepare the jars - sterilize and dry.

Place jam in jars and seal them. Indicate on the label the year the hawthorn jam was made. Store in a dark, cool place.

Advice: it is better to start making jam in the first half of the day, ideally in the morning. For example, at 9-10 o’clock, boil sugar syrup and dip hawthorn berries in it. Let them brew until 20-21 pm, then bring to a boil and leave the hawthorn jam to cool overnight. In the morning, pour into jars.

Hawthorn bushes and trees grow throughout central Eurasia and North America. The fruits are edible and are used as a medicine for problems with the cardiovascular system.

Hawthorn is used to make tinctures, compotes and jams.

Benefits of hawthorn jam

Hawthorn jam also has medicinal properties: it increases blood flow and saturates cells with oxygen. It is good to use 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 need to be sorted; bad or damaged ones cannot be used. Wash and dry the hawthorn.
Place it in a cooking container and add sugar, stir.
Leave to brew overnight, and in the morning put the pan or bowl on low heat.
After boiling, skim off the foam and cook until thickened, checking readiness with a drop of syrup on the ceramic surface.
Transfer the finished jam into 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:

Sort through the berries, remove crumpled and spoiled fruits and stalks with leaves.
Wash the hawthorn and dry the berries.
Boil sugar syrup.
Pour hot syrup over the berries, add the contents of a vanilla pod or a bag of vanilla sugar and citric acid.
Leave to steep for several hours or overnight.
Place the container on the fire, and after boiling, reduce the heat to minimum.
Cook until done, 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 and wash 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.
Sprinkle the resulting puree with sugar, add citric acid and the broth in which they were blanched.
Cook, stirring frequently, until very thick.
Place the finished jam into prepared jars and seal with lids.
Store in a cool place.

Hawthorn jam for the winter, prepared without seeds, resembles a delicate confiture in structure. It can be offered for breakfast, spread on toast.

This homemade jam will please all those with a sweet tooth.

Ingredients:

hawthorn – 1 kg;
granulated sugar – 1 kg;
apples (Antonovka) – 500 gr.;
orange zest.

Preparation:

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

The tasty and healthy dessert will last until the next harvest.

Even if in your family jam is far from occupying the first rows on the shelves with winter preparations, then you should pay attention to the unusual recipe for jam made with seeds.

Hawthorn jam - recipe

For all those who do not like sugary-sweet jams, hawthorn will be an ideal base for making jams. The finished jam will be a tasty and healthy addition to a cup of tea.

Ingredients:

hawthorn – 980 g;
water – 280 ml;
juice of half a lemon;
sugar – 980 g.

Preparation

Before making hawthorn jam with seeds, the berries must be prepared, sorted, leaving only whole ones, and then cleaned of stems and possible contaminants. The washed fruits are then left to dry, while simple sugar syrup is boiled. To make this syrup, just put a mixture of water and sugar on the stove, and then wait for the sugar crystals to dissolve. It is better to stir the syrup during cooking to avoid burning.

Pour hot syrup over the dried berries and leave them for 10 hours. During this time, the hawthorn fruits will be saturated with the sugar mixture and soften. Afterwards, the dishes with the syrup and hawthorn are placed on the fire and the jam is boiled until a pronounced aroma of the syrup appears. Once ready, lemon juice is added to the syrup, the mixture is poured into jars and left for sterilization, after which it is rolled up.

Hawthorn jam with seeds for the winter

The simplest jam recipe does not require cooking. As a result, you will get the sweetness with maximum benefit, while spending a minimum of effort.

Take berries and sugar in a ratio of 1 to 1. Sort and peel the hawthorn, rinse well, let dry, then cover it with sugar and leave overnight. When the hawthorn begins to release juice, the workpiece is placed in sterile jars, sprinkled with a small portion of sugar on top and rolled up. After some time, there will be even more juice in the jar, it will begin to gradually dissolve sugar crystals and turn into.

Hawthorn jam with apples

For this recipe, you also do not have to remember the exact amount of ingredients; it is enough to maintain a 1:1:1 ratio, that is, take part apples and sugar for part of hawthorn.

Ingredients:

hawthorn – 1 kg;
apples – 1 kg;
sugar – 1 kg.

Preparation

If you want to make the jam less sweet, you can change the proportion by using half as much sugar.

Place the sorted and peeled hawthorn in an enamel bowl. Prepare the apples by removing the core and dividing them into pieces approximately the size of a hawthorn. Cover the fruits with sugar and leave the juice to release. Leave the dishes on low heat and wait until the sugar and juice form a syrup. Wait for the syrup to boil and boil the fruits for 5 minutes. Let the jam sit overnight and then repeat the boiling/cooling procedure two more times.

After the last boiling, the jam is put into jars and sent for sterilization.

For jam you need to take ripe hawthorn fruits. They should be bright red in color, taste sweet and mealy.

All overripe fruits with traces of rot, mold and blackening should be thrown away. If among the entire batch of hawthorn for making jam there are crumpled but not spoiled fruits, then you should not throw them away. They are perfect for making this sweet treat.
Free the hawthorn berries from the stalks, remove leaves and other debris.

Rinse the berries very well. I washed the hawthorn in a bowl of water, changing the water several times. As a rule, all debris, insects and small twigs float to the surface of the water. They can be removed by draining the water, adding fresh water and rinsing the berries again.

Choose a large saucepan suitable for making jam (cast iron or stainless steel with a double bottom). Place the prepared berries in a saucepan, add drinking water (500 ml), let the contents boil and cook for about 20-25 minutes (but not more than the allotted time).
Strain the berries through a sieve, reserving the broth.

Place small batches of hawthorn in a sieve and grind them with a spoon, vigorously squeezing the pulp into the holes. To make the mass pass through the sieve more easily, add a little hawthorn decoction. Anything that remains in the sieve after grinding - seeds, skins from berries - throw away.

Place some of the berries in a sieve again, grind, add the decoction. Grind the entire batch of berries.

The result is such a mass.

Place the mashed puree back into the pan and add sugar. Turn on the heat and bring the mixture to a boil. It will become much darker.

Stirring constantly, cook the jam until thickened. Its readiness can be determined by the state of the drop. Place a little jam on a plate - if the mass hardens quickly and strongly, then the jam is ready. It took me 30 minutes to prepare it. 3-5 minutes before the end of the jam cooking process, add citric acid.

Many people know about the beneficial properties of hawthorn berries. They have a beneficial effect on the state of the circulatory system (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 preparation itself turns out to be very thick (due to the high pectin content in the berries) and tasty.

Let's look at some detailed step-by-step instructions for preparing berries for the winter.

Traditional option

The dessert according to this recipe is prepared from whole hawthorn fruits. The product turns out very thick, aromatic and tasty.

Products:

hawthorn – 1 kg
granulated sugar - 500 g.

The operating procedure is as follows:

The berries need to be carefully sorted. Place in an enamel bowl, add cold water and mix with your hands. Drain and repeat the procedure 2 more times. Place the prepared fruits on a sieve and wait for the excess moisture to completely drain.
Transfer the prepared berries to a large cooking bowl. Sprinkle with granulated sugar and stir. Cover and leave on the kitchen counter for 12 hours to release a sufficient amount of berry juice.
After the specified time, place the container with the contents on the stove for slow heating. Don't forget to stir. Over time, the temperature is allowed to increase slightly. Bring to a boil in this manner.
Then reduce the heat to low and cook until the mixture thickens. Pack into clean, treated jars. Set to sterilize after boiling the liquid in the pan for 10-15 minutes.
Carefully remove and close with lids. Turn over and cover with a warm blanket. Leave it like this until it cools completely.

You can store it in the cellar, refrigerator, or even at room temperature.

With bones

The preparation turns out to be very aromatic, with a slight tart aftertaste. Berries cooked in syrup resemble candied fruits. The recipe for hawthorn jam is made with seeds, which are very soft. They can be consumed internally. They give the product itself a characteristic zest.

Products:

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

The procedure is as follows:

The berries need to be carefully sorted, rinsed under running water and placed on a clean towel to dry.
Meanwhile, in a separate container, combine granulated sugar and filtered liquid. Place on the stove and, stirring regularly, bring to a boil, cook until the sweet component is completely dissolved.
Place the berries in the prepared syrup and boil. Do not forget to stir so that the mixture does not burn to the bottom of the container. Remove from the stove, cover and leave on the kitchen counter for 12 hours to steep.
After the specified time, put it back on the stove, add vanilla sugar and citric acid. Stir and bring to a boil, cook on low heat for half an hour. Remove from heat, cool completely, and pack into sterile containers. Close tightly and store in a cool place.

Seedless jam

The delicacy turns out to be tender and thick, reminiscent of confiture in appearance. The dessert will appeal to adults and children. 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 the hawthorn, remove spoiled fruits and debris. Rinse thoroughly in several waters. Strain through a sieve and place in an enamel pan.
Pour in the specified 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 needed for further preparation.
Place the finished puree in an enamel container, add granulated sugar, and pour in the broth. Stir until completely dissolved, cook until the mass begins to stick 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 set to sterilize. The time from the moment of boiling is 10 minutes. Carefully remove, close tightly, turn over and put in a cool place.

With black currant

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

Products:

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

Sort the berries, removing rotten fruits and debris. Rinse under water, dry and remove seeds. Place the finished ingredient in an enamel container and add 200 g of the sweet ingredient. 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 finished mixture on the stove and bring to a boil. Then add currant puree and cook until the berries are completely softened.
Pack the resulting dessert into sterile jars, close tightly and turn over. Wrap it in a warm blanket, and after cooling, put it in the 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 cooks quickly, but turns out 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 and stalk.
Place in a prepared container, add 200 grams of granulated sugar and put in a cool place for 24 hours. After the specified time, pour in 400 ml of filtered liquid, add the remaining sweet sand.
With regular stirring, place on the stove, bring to a boil and cook for 3 minutes. Add applesauce, stir and continue cooking for another 5 minutes.
Pack the finished jam into sterile jars, close the lids tightly and turn over. Wrap and cool, put in a cool place.