How much jam will be made from 1 kilogram of hawthorn. Hawthorn jam: benefits and various recipes. Making hawthorn syrup at home

Hawthorn jam cooked without seeds is a preparation for the preparation of which you can take both wild and cultivated berries. The latter are distinguished by a large amount of pulp.

How to make hawthorn jam at home.

The fruits need to be de-seeded (you will have to sweat here) and boiled in water. Take just a little bit of it so that it just covers the pulp, and during cooking it is almost completely absorbed into the berries.

When the berries become soft, to be safe, place them on cheesecloth or a sieve to drain the moisture.

The softened fruits must be rubbed through a special kitchen sieve. It is better to wipe the hawthorn puree directly into a wide bowl, after weighing it empty. Weigh the bowl of pureed berries again and calculate how much puree you get.

For each kilo of puree, add 300 to 500 grams of sugar. How much depends on the sweetness of the berries. Stir the mixture until the sugar dissolves.

Stored in jars covered with nylon lids.

Before capping, you need to put one spoon of sugar on the mass placed in jars and smooth it out.

This is how you make jam. Heat treatment is minimal, only to soften the hawthorn fruits, because their skin is hard. I would say that it is more likely hawthorn pureed with sugar. But since we boiled the berries, it was jam. I think that it doesn’t matter what you call it, the main thing is that the preparation is healthy and tasty. I look forward to your feedback and your recipe options. Good luck everyone.

Hawthorn jam – recipe with seeds:

In wild hawthorn thickets you can find small berries, which are dried and then used in medicinal decoctions. Jam is made from large-fruited garden hawthorn; its berries are similar in size to cherries. Each berry contains hard seeds that fit tightly together. Around the seeds there is a five-millimeter layer of pulp.

Raw berries cannot be called tasty; they can be neutral-fresh or sour. But hawthorn jam for the winter will be excellent: thick lemon-sweet syrup and whole beautiful berries with an unusual caramel flavor. To prepare this medicinal dessert jam, you first need to sort out the hawthorn and tear off the tails. Then the berries are washed, placing the “thick-skinned” lemon in a bowl.

The syrup for making hawthorn jam according to this recipe needs to be very “sugar”, the ratio of berries and sugar should be the same. Sugar is poured into a saucepan, cold water is poured.

The syrup is boiled for 5 minutes over medium heat, during which time you need to have time to tear off the dried inflorescences from the washed hawthorn.

Hawthorn berries are thrown into boiling syrup and stirred. Turn off the heat and remove the pan from the stove.

The berries are mixed again and left in the syrup for 10 hours. The pan is not covered with a lid.

Immersion in hot syrup will affect the color: red hawthorn berries turn yellow-orange.

Squeeze the juice of half a large lemon into the cold jam. The jam is stirred and placed on the stove. When the jam heats up, the lemon juice will almost completely restore the original color of the berries, they will turn red again. Hawthorn jam for the winter is boiled for 5 minutes over medium heat.

Boiling jam should be quickly poured into a sterilized jar.

The jar is rolled up, the lid should be dry and sterile. Do not overturn a jar of hot jam, as drops of syrup may freeze on the lid. But the workpiece must be covered with a thick towel for 5-6 hours.

Hawthorn jam with seeds stores well: the syrup does not thicken and the berries do not become soft. The jar of jam can be taken to the basement, to a cool pantry. The appearance, taste and beneficial properties will remain unchanged throughout the year.

Many people know about the benefits of hawthorn fruits for strengthening blood vessels and the heart, normalizing blood pressure in hypertension, as well as maintaining the nervous system and immunity.

Hawthorn jam has almost all of these properties; moreover, due to the high content of pectin in hawthorn, it turns out thick and very tasty. For this reason, it doesn’t hurt to prepare several jars of such a valuable delicacy for the winter.

Cooking features

Hawthorn jam will meet the housewife’s expectations if she knows the specifics of its preparation.

Any fruit is suitable for jam, as long as it is ripe, but large ones make it the most delicious and beautiful. This is important to consider when dessert is made from whole berries.
Hawthorn can stain the skin of your hands brown, so it is advisable to use gloves when making jam.
You don’t need a lot of sugar to make hawthorn jam, as it still turns out quite thick and not too sour. However, you should not reduce the amount of granulated sugar relative to that specified in the recipe, since sugar is a natural preservative and ensures the preservation of the dessert.
Hawthorn jam will taste better if you add sourness to it. To do this, it can be boiled together with currants or apples. Another option is to add citric acid. In addition, it will allow you to store the delicacy at room temperature for a long time, as it also has preservative properties.
Prepared jam should be stored in sterilized jars. The lids also need to be boiled.

It is important to know that no matter how tasty the hawthorn jam turns out, you cannot eat too much of it. The maximum serving for a healthy person is 150 ml. At the same time, it is better for young children, pregnant women and people with low blood pressure to avoid this delicacy altogether.

Jam from whole hawthorn fruits: a classic recipe

Composition (for 2.5 l):

hawthorn – 2 kg;
sugar – 1 kg.

Cooking method:

Sort through, wash the berries thoroughly and let them dry. They will dry faster if you pour them onto a towel, which will absorb excess moisture.
Place the hawthorn in an enamel bowl, add sugar, stir and leave for 8–10 hours, covering the bowl with a cloth to protect future jam from insects.
Place the bowl over low heat and gradually increase the intensity of the heat every couple of minutes until the jam boils.
After the jam boils, sharply reduce the heat and cook, remembering to stir, until thickened. The jam is ready if a drop of it does not spread on the saucer.
Divide the jam into jars and place them in a large saucepan, placing a towel on the bottom and pouring in warm water until it reaches the shoulders of the jar.
Place the pan over low heat and sterilize the jars for 10 minutes. Times indicated are for half-liter jars; if they have a different capacity, then the time must be reduced or increased accordingly.
After removing the jars from the water, tightly close them with the prepared lids, turn them over and leave to cool as is.
After cooling, put the jars in the pantry - jam prepared according to the classic recipe stands well at room temperature.

The jam made according to this recipe will be very thick, it will be pleasant to eat with tea and use for making desserts.

Fragrant hawthorn jam

Composition (per 2 l):

hawthorn – 1 kg;
sugar – 1 kg;
citric acid – 2 g;
vanillin – 1 g;
water – 0.25 l.

Cooking method:

Wash and sort the fruits, remove their stalks.
Make syrup from sugar and water.
Place the hawthorn in a bowl and pour hot syrup over it.
Cover and leave to steep for 8-10 hours.
Add vanillin and citric acid, stir and place the bowl on the fire.
Cook over low heat, stirring constantly, for 40 minutes.
Pour the prepared thick jam into jars, which must be sterilized beforehand. Seal tightly with metal lids and turn over.
When the jars of jam have cooled, move them to a permanent storage location.

Fragrant hawthorn jam with warm vanilla notes and a pleasant sweet and sour taste will not leave anyone indifferent.

Seedless hawthorn jam

Composition (per 2 l):

hawthorn – 1 kg;
water – 0.5 l;
sugar – 1 kg;
citric acid – 2 g.

Cooking method:

Pour water over clean hawthorn, place over medium heat and cook until the fruits become soft.
Wait for the broth to cool down. Drain it and strain.
Rub the hawthorn through a sieve, trying to get as much seedless puree as possible.
Throw away the bones, put the puree in a bowl and fill with the broth.
Add sugar, stir.
Place on the stove and cook over low heat, stirring frequently, until the jam begins to stick to the bottom.
Add citric acid, mix well.
Place the finished jam into sterilized jars. Cover with boiled lids without rolling up.
Fill a saucepan with warm water and place a wooden board or towel on the bottom. Place jars of jam on it. Place the pan over low heat and sterilize the workpiece for 5-10 minutes after the water boils.
Remove the jars, roll them up and wait for them to cool to store them away for the winter.

Seedless jam has a very delicate and thick consistency, reminiscent of confiture. It's great for making delicious sandwiches.

Hawthorn jam with blackcurrant puree

Composition (3.5 l):

hawthorn – 1 kg;
blackcurrant puree – 0.25 kg;
sugar – 2 kg;
water – 1 l.

Cooking method:

Add 0.5 kg of sugar to the prepared hawthorn fruits and let it brew for 24 hours in a cool place.
Pour in the water, add the remaining sugar and place the bowl of jam on low heat.
When the jam boils, add currant puree and cook for 30-40 minutes until the jam is thick enough.
Pour into prepared jars and seal them. Once cooled, put away for the winter.

The jam prepared according to this recipe has a pleasant sweet and sour taste. In addition, it is doubly useful due to the inclusion of black currant in its composition.

Hawthorn jam is not only a delicious dessert, but also a useful drug that helps fight hypertension and stress. It takes a relatively short time to prepare, and the sterilization step required by some recipes can be skipped if the jam is stored in a cool room.

OnWomen.ru (In a feminine way). The information on the site is for informational purposes only and does not replace examination, diagnosis and consultation with a specialist. The administration is not responsible for the consequences and results that readers may receive after using the tips and recipes on the site. Always consult a doctor!

Source: http://OnWomen.ru/varenje-iz-boyaryshnika.html

Hawthorn is a unique berry that has a range of useful substances that are rarely found in other plants. These include urolic acid. This is an excellent antiseptic that prevents inflammation.

It also helps to dilate blood vessels. Hawthorn berries are indispensable for the heart, liver, have antitumor properties and calm the nervous system.

They are very useful for the circulatory system and increase the resistance of the immune system.

Hawthorn jam contains a whole set of B vitamins, vitamin C, and carotene in even greater quantities than carrots. It is also a whole storehouse of potassium, magnesium and zinc, which are vital for humans. In addition, it is very tasty and aromatic.

Another option for winter preparation, rich in vitamins and microelements, is five-minute jam. Its preparation will not take much of your time, but the taste will appeal to all family members.

Hawthorn jam with black currants

This recipe is one of the most common. This jam is very easy to prepare.

In addition, in winter it helps to protect yourself from colds and viruses, and enhance the body’s defense mechanisms.

During periods of increased risk of colds and viral diseases, tea with it is recommended.

This recipe is popular due to the delicate and piquant taste and pleasant aroma of jam.

Required ingredients:

granulated sugar 1400 gr;
hawthorn 1 kg;
currant puree 150 g;
water 600 gr.

Wash and dry the hawthorn thoroughly, remove the seeds. Sprinkle with sugar (400g).
Leave the fruits with sugar for a day in a cool, dark place. After 24 hours, add water and the remaining sugar.
Place the resulting mass on the stove and boil.
Add currant puree to the boiled hawthorn mixture.
Cook until done. At the end, distribute the jam into containers prepared in advance and roll them up.

Blackcurrant juice also has beneficial properties and is very pleasant to the taste. You can look at recipes for preparing it for the winter on our website.

Classic hawthorn jam

The simplest recipe. This jam is prepared very quickly and does not require many ingredients.

It has a positive effect on the functioning of the liver and kidneys.

The preparation does not require many ingredients, and the process itself takes little time.

Required ingredients:

hawthorn 1 kg;
granulated sugar 500 gr;

Wash the fruits thoroughly and dry. Remove seeds and stalks.
Sprinkle the berries with sugar and leave for a couple of hours.
When the juice appears, put the mixture on low heat and boil well. Cook until the mixture reaches a thick consistency.

Important: the jam must be stirred from time to time during cooking, gradually increasing the heat to avoid burning. When the mixture boils, you need to reduce the heat.

The benefits of this recipe are its unique and unusual taste. In addition, the mixture of hawthorn and cranberries has a huge supply of vitamins, which are preserved even during heat treatment.

And tea with cranberry-hawthorn jam perfectly calms and relaxes the nervous system.

Required ingredients:

hawthorn 1 kg;
cranberry fruits 0.5 kg;
granulated sugar 1 kg.

Dissolve sugar in a container of water over low heat.
When the sugar solution boils, add all the berries to it.
Cook for 10 minutes. Then remove from heat for 10 minutes. Then boil again for another 5 minutes.
Distribute the finished jam into containers prepared in advance and roll them up.

Very tasty and healthy jam. It has a pleasant aroma and special antiseptic properties. It is recommended to be taken as a preventative treat against tumors and inflammation.

Required ingredients:

hawthorn 1 kg;
granulated sugar 1 kg;
vanillin 1 package;
citric acid half a teaspoon.
Wash the fruits thoroughly and dry. Remove the stalks.
Prepare syrup from water (0.3 l) and sugar.
Place the prepared berries in a saucepan and pour in sugar syrup.
Leave the resulting mass in a cool, dark place for 8 hours.
Add vanillin and citric acid to the infused mixture and place on low heat.
Cook until thick.
Distribute the finished jam into containers prepared in advance and roll them up.

A very aromatic jam with a pleasant slightly tart taste. Berries in syrup resemble candied fruits in taste and consistency. The bones turn out soft and can be safely eaten.

They add a unique flavor twist. In addition, hawthorn seeds contain substances that have the necessary effect on the condition of the skin, nails and hair.

Required ingredients:

hawthorn 1 kg;
granulated sugar 1 kg;
vanilla sugar 1 package;
pinch of citric acid.
Sort the fruits, wash and dry thoroughly.
Boil syrup (sugar + water). During cooking, it must be constantly stirred to avoid burning.
Pour the prepared fruits into the boiled syrup and boil again, stirring occasionally.
Leave the resulting mass for 12 hours to thicken and infuse.
Put the infused mixture back on low heat and add vanilla sugar and citric acid. Boil for about 25 minutes.
Wait until the jam has cooled and distribute it into containers prepared in advance. Seal the jars.

In addition, this recipe is distinguished by its special spicy taste and sweet aroma.

Required ingredients:

granulated sugar 1.5 kg;
hawthorn 1 kg;
applesauce 150 gr.

Wash the hawthorn fruits thoroughly and dry. Clean the seeds and stems.
Pour 0.4 kg of sugar over the prepared berries and place in a cool, dark place for a day.
Add water and the remaining granulated sugar to the resulting mass.
Place on low heat, boil for 1-2 minutes and add applesauce.
Boil for a few more minutes.
Distribute the finished jam into prepared containers and roll them up.

Hawthorn is a unique berry that not only has a special taste, but also has a wide range of beneficial properties for the body.

You can make very tasty and aromatic preserves, jams, compotes and marmalade from it.

The recipes are very simple with simple ingredients that are found in any kitchen.

You should also try preparing rosehip compote for the winter, which has antimicrobial and anti-inflammatory properties, and is also rich in vitamins, which is very important in the winter season.

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Source: http://receptynazimu.com/recepty-varenya/iz-bojaryshnika.html

Hawthorn jam

Hawthorn is famous for its valuable properties and is widely used to treat cardiovascular diseases. We suggest making delicious jam from it, tasting which will help you combine business with pleasure.

How to make seedless hawthorn jam for the winter - recipe

Ingredients:

hawthorn (seedless) – 990 g;
granulated sugar – 990 g;

Preparation

To make jam, we select only ripe hawthorn berries, wash them thoroughly, then let them dry and proceed to their further processing.

We cut off the tails and stalks, cut each berry in half and clean out the seeds. After this, place the halves in a vessel for making jam and sprinkle them with the same amount of granulated sugar.

We leave the workpiece for a while to separate the juice, after which we place it on the stove and start cooking the delicacy.

Heat the berry mass to a boil with occasional stirring, boil for five minutes, and leave it to cool at room conditions.

We repeat the “heating-boiling-cooling” cycle two more times. After the third boiling, add citric acid or lemon juice, stir, pour the hot jam into sterile glass containers and seal hermetically. This jam can be stored well at room temperature.

Hawthorn jam for the winter - recipe with seeds

Ingredients:

hawthorn – 990 g;
vanilla sugar – 20 g;
granulated sugar – 990 g;
filtered water – 260 ml;
citric acid – 1 medium pinch.

Preparation

Before making jam, fresh hawthorn must be washed well and removed from the husks and anything unnecessary. In this case we will leave the bones. Spread the berries on a towel and leave them for a while to absorb moisture and dry.

During this time, we will prepare the sugar syrup.

Mix granulated sugar and filtered water in a jam container, place the container on the stove burner and heat its contents with continuous stirring until all crystals dissolve and boil. Now we can add hawthorn.

Let it boil along with the syrup, boil for a minute, then turn off the heat, cover the vessel with a lid, a terry towel on top and leave the jam to simmer for fourteen hours.

After time has passed, let the mixture boil again and cook, stirring occasionally, for half an hour or until the desired degree of thickening. During the cooking process, add vanilla sugar and a pinch of citric acid to give the delicacy a kind of sourness.

Healthy and quick hawthorn jam with apples

Ingredients:

hawthorn – 990 g;
apples – 990 g;
granulated sugar – 990 g.

Preparation

To make jam, you need to prepare the hawthorn berries, as in the first recipe, by washing them and removing the seeds.

We also rinse the apples, first cut them in half, cut out the core with the seeds, and then cut the halves into slices and several more pieces across. The weight of apples and hawthorn in the recipe is indicated in already peeled form.

Place the components in an enamel container, sprinkling the layers with granulated sugar. After two or three hours we start making the jam. To do this, heat the workpiece with frequent stirring until it boils, then boil for three to five minutes and cool.

We repeat the cycle two more times, after which we pour the hot treat into sterile glass vessels, seal them hermetically and place them bottom up under a warm blanket or blanket for self-sterilization.

Source: https://womanadvice.ru/varene-iz-boyaryshnika

Hawthorn jam: recipes, how to prepare

Hawthorn jam is not only a tasty, but also a healthy dessert. Berries rich in vitamins will help improve your health.

How to prepare such a wonderful product in all respects for the winter? Let's look at recipes that can easily be used to make jam from the fruits of a medicinal plant.

Hawthorn jam with seeds

A good housewife always starts preparing for the winter with jam, because the sweet dessert will be at home at a family dinner and will decorate the holiday table. The classic recipe for this hawthorn dish is especially popular, allowing you to make a flavorful delicacy without much effort.

To prepare a wonderful dessert, prepare:

Hawthorn fruits in the amount of 2 kg;
Sugar - 1 kg.

So, the necessary ingredients have been collected, let's look at the step-by-step recipe:

The preparation process should begin with thorough washing of the berries: debris that gets into the fruits during picking can spoil the taste of the delicacy. Afterwards, the hawthorn should dry: to make this process go faster, you can sprinkle them on a paper towel;
The prepared fruits are poured into a container intended for cooking and covered with sugar. The resulting mixture must be left for 8-10 hours. Enterprising housewives make the first preparations in the evening so that the berries release juice overnight;
Next, light the fire and place the container with this mixture on it. Every few minutes it is necessary to increase the intensity of the flame, and after the start of boiling, sharply reduce the intensity of the flame;
It is necessary to cook the fruit-sugar mass until it thickens; readiness is checked by a drop of jam: it should hold its shape if you drop it on a plate;
Divide the resulting jam into jars

A simple recipe will help you give the healing berries a new taste and preserve them for a long time.

Jam with cranberries

Various additives will help give hawthorn unusual taste qualities. One of them can be cranberries. The combination of two healthy ingredients can be delicious!

Start the process by preparing the components:

Hawthorn -1 kg;
Cranberries – 0.5 kg;
Granulated sugar – 1 kg.

Let's start preparing delicacies for the winter:

Place a pan filled with water on the fire and dissolve the sugar in the container.
After the sugar syrup boils, pour the berries into it.
The mixture should boil for exactly 10 minutes. Next, remove the pan from the heat for 5 minutes. After time has passed, return the jam to the stove. It should even boil again for 10 minutes.
Pour the resulting delicacy into jars and roll up the lids.

The benefits of this product are invaluable: a unique vitamin mix will help support the immune system during the cold season. And tea with this jam acts no worse than a sedative, having a relaxing effect.

Seedless jam

Some foodies may not like hawthorn jam with seeds. Especially for them, consider the method of preparing this delicacy along with the process of extracting the seeds.

We collect the necessary ingredients:

Hawthorn fruits – 1 kg;
Water – 0.5 l;
Sugar – 1 kg;
2 g citric acid.

Prepare seedless hawthorn fruit jam as follows:

The washed fruits are poured into a basin of water, placed on the stove and cooked until softened;
The water is poured out and the berries are ground through a sieve. A simple device helps you easily get rid of the component that, in the opinion of some, spoils the delicacy;
Place the resulting mass in a cooking container and fill it with water that has already been used once;
Add granulated sugar and mix thoroughly;
Cook over low heat, stirring the boiling mixture. The jam is considered ready when it begins to stick to the bottom.

Seedless recipes take a little more time than classic ones. However, delicious jam prepared in this way will satisfy the taste of even the most picky guests.

Jam with currants

The series of multi-component jams continues with a hawthorn-currant mix, the beneficial properties and taste of which are truly invaluable.

Cooking a masterpiece will require the following ingredients:

Sugar - 1.5 kg;
Hawthorn - 1 kg;
150 g black currants, crushed into puree;
600 g of water.

The preparation method includes the following steps:

Pre-processed fruits need to be sprinkled with sugar. This procedure will require about 400-500 grams.
Place the mixture in a dark place for a day.
After 24 hours, add water and sugar.
Boil the mixture.
Add the blackcurrant puree prepared in advance.
Cook until thickened.

The combination of currants and hawthorn, the beneficial properties of which have been known for a long time, will appeal to all guests, young and old.

Berries in syrup

This jam has patented itself as an excellent remedy for various types of tumors and inflammations. Making a healing dessert is very simple. To do this you will need:

Berries -1 kg;
Granulated sugar – 1kg;
Vanillin packaging;
Half a teaspoon of citric acid.

So let's get started:

Prepare the syrup - mix 300 grams of water and sugar.
Pour the washed and dried berries with the stems removed with the resulting liquid and leave for about 8 hours.
Add citric acid and vanillin to the mixture and place on the stove. Light a small fire.
As soon as the mass becomes thick, the jam is ready!

Winter is a time when vitamins can only be obtained if you prepare various supplies of vegetables and fruits for the winter. Jam is not only a delicious dessert, but also a real pantry of benefits.

Jam without cooking

Preparing this jam is simple: you need to mix hawthorn berries, previously cleared of debris, with sugar. Next, using a blender, the resulting mixture is crushed to a homogeneous paste. That's the whole recipe.

There is no need to put the jam in a glass container and roll it up. You can simply put it in a container and put it in the refrigerator.

Jam with apples

Additives to jam will help give your favorite dessert a special taste. Let's look at how to make hawthorn jam with the addition of apples. By the way, such a delicacy will be especially useful for people with liver problems.

You will need:

150 g apple puree;
Hawthorn – 1 kg;
Sugar – 1.5 kg.

Jam recipe:

Wash and dry the berries. We get rid of seeds and stalks;
Sprinkle the fruits with sugar and place in a dark place for 24 hours;
After a day, pour water into a basin and pour in the remaining sugar;
Place on the fire and after a minute of boiling, add the apple puree;
Boil for a few more minutes.

Hawthorn jam is a very healthy delicacy, but it has certain contraindications.

Hypotensive people should not get carried away with this delicacy - one of the properties of the medicinal plant is the ability to lower blood pressure.

It is also not recommended for children under 12 years of age to consume dessert. For adults, the daily dose of hawthorn products is 150 g.

Source: http://yagodydom.ru/yagody/boyaryshnik/varene-iz-boyaryshnika.html

Hawthorn jam

Hawthorn is a thorny brown shrub from the Rosaceae family, up to 4 meters high. It blooms with white flowers with an unpleasant odor, but the bright red fruits are sweetish and mealy.

Leaves, fruits and flowers are used for medicinal purposes. At the beginning of summer, flowers are collected, dried, and tinctures and decoctions are prepared. In autumn, ripe fruits turn blood red.

If you want to dry or freeze them, you need to do this immediately after collection. But you can also make compote, jam, hawthorn preserves - this is both healthy and tasty.

By the way, dried fruits, leaves, flowers must be stored in tightly closed bags or containers where air is not allowed to pass through and there is no dampness. Because they will erode and their beneficial properties will be lost.

The drying process is also not easy: the berries need to be dried in the oven with the door ajar at high temperature, stirring them constantly so as not to burn. Dry fruits then become crumbly.

We will tell you several recipes on how to make hawthorn jam in our article.

Ingredients:

kilogram of berries;
kilogram of sugar;
300 ml water;
vanillin to taste;
half a spoon of citric acid.

We sort the berries, wash them, remove seeds and stems. Place them in an enamel pan. Pour boiled sugar syrup from water and sugar over the berries.

Method 1. Leave for eight hours. Add acid, vanillin, cook until thick over low heat. Remember, as the jam cools, it becomes thicker.

Method 2. Or you can cook for five minutes, after boiling, in three batches every eight hours, removing the foam on top.

Pour the hawthorn jam into sterilized jars and seal. Turn over until cool to create a vacuum. Then we transfer it to a cold place for the winter.

Ingredients:

kilogram of berries;
kilogram of sugar.

Every housewife can prepare healthy berries for the winter using this recipe. There is no need to cook them.

We wash the berries, remove the stems, and add sugar. Leave it like this for 6-8 hours or leave it overnight.

Then mix, place in sterile jars, and sprinkle sugar on top. Let's roll up. After two months, the berries will release juice.

We will make wonderful jam from hawthorn berries with seeds.

Since the fruits of the thorny bush have a number of beneficial properties, they are also preserved in jam. For whom and how is hawthorn useful?

Cardiovascular diseases are a big problem for all of humanity, as they lead to more complex and life-threatening consequences. It is recommended to use hawthorn to improve the functioning of the heart and blood vessels.
Strengthens muscles, prevents their degeneration, while accelerating blood flow.
Relieves fatigue and overwork. Gives strength and improves a person’s overall well-being.
Replenishes the body with vitamins, helps fight infection, especially during the transitional winter-spring period. For the winter, hawthorn jam is a real tasty storehouse of nutrients.
Normalizes blood pressure and stabilizes its level. But you can’t eat more than a glass of berries at a time, because your blood pressure may drop below normal.

In general, hawthorn is a very healthy, tasty berry with leathery, sweet pulp, somewhat reminiscent of something between an apple and a pear, and also with hard seeds.

Ingredients:

kilogram of berries;
800 grams of sugar;
3 grams of citric acid;
2 glasses of water.

Boil the berries until soft, drain the broth separately, and grind the berries through a sieve. Mix the puree with the broth, add sugar. Let it cook, stirring, until it starts to stick to the bottom. Pour in acid. Pour into heated jars, then sterilize everything for five minutes and roll up.

Ingredients:

for pouring: 400 grams of sugar, kilogram of berries;
for cooking: for 850 grams of mass after pouring - 600 grams of water, a kilogram of sugar, 150 grams of currant puree.

Wash the fruits, remove seeds, sprinkle with sugar. After a day, add water and sugar. Bring to a boil, and after boiling, add currant puree. Bring to readiness. Pour hot into jars and seal. Warm them up before packaging.

You can make jam from hawthorn and apples in the same way, but add applesauce instead of currants.

Making hawthorn jam is very quick, and most importantly, the result is a useful way to store vitamins. Cook with pleasure!

In the article we discuss hawthorn jam. You will learn how best to prepare the healing fruits of the plant for healing the body and winter tea parties with your family, read the recipes and choose the one you like.

Contains a lot of useful substances, including ascorbic, citric and malic acids. Their presence adds a slight sourness to sweet and aromatic homemade hawthorn fruit preparations, which gives them a unique, original taste. You can make delicious jam from hawthorn. Desserts from the medicinal plant retain its beneficial properties and can serve not only as a treat for tea, but also help cope with the following problems:

activate immune forces to fight viruses and bacteria during the period of exacerbation of seasonal infectious diseases;
lower blood pressure and the level of bad cholesterol in the blood;
support the functioning of the cardiovascular and nervous systems;
strengthen muscle mass;
normalize fat and carbohydrate metabolism;
promote the removal of waste and toxins.

Hawthorn dishes for the winter satisfy the need for vitamins necessary to protect the body from the harmful effects of external factors, get rid of physical and mental fatigue, and normal functioning of all systems and organs.

How to make hawthorn jam

There are a huge number of available recipes for making hawthorn jam.. We offer you those recommended by experienced housewives who have been pampering their loved ones with their culinary masterpieces for many years.

With bones

Make hawthorn jam with seeds using a proven classic recipe that was known to our grandmothers many years ago.

Jam with seeds is interesting because the berries in it resemble soft candied fruits in their consistency and taste. The presence of seeds does not allow the berries to boil, and the pleasant process of eating stretches out over time. Vanilla sugar and citric acid are not required ingredients; they only enhance the taste of the jam.

You will need:

berries - 1 kg;
sugar - 1 kg;
water - 1.5 cup;
citric acid - ½ tsp;
vanilla sugar - 1 tsp.

How to cook:

Boil the syrup until the sugar is completely dissolved, remembering to stir it constantly to avoid burning.
Place the washed and dried berries in a deep enamel bowl and fill with syrup.
Bring to a boil over low heat, turn off and leave for 10 hours.
After the jam has cooled and thickened, boil it for another 20-30 minutes, adding vanilla sugar and citric acid.
Sterilize the jars, fill them with jam, and store in a cool place.

Calorie content:

Calorie content per 100 g. product 195 Kcal.

Seedless

You can make jam from seedless hawthorn fruits. There are also quite a lot of ways to prepare it, but try to use large-fruited varieties of hawthorn as the main ingredient for winter preparation. The berries of such a plant are much softer and it is easier to get a hard seed from them.

The recipe, popularly called “five-minute”, has a minimum of ingredients, but despite this, the jam turns out thick, with a rich red color. Separating the seeds from the pulp is not easy; we recommend cutting the berries in half and getting to them in a similar, easier way.

You will need:

pitted hawthorn berries - 0.5 kg;
sugar - 0.5 kg;
lemon juice - 1 tbsp.

How to cook:

Select the largest ripe berries, wash and peel them from seeds and stems.
In a cooking vessel, mix sugar with berries and wait until they release a sufficient amount of juice.
After boiling, boil the hawthorn in its own juice for five minutes, wait until the mass has cooled and repeat the procedure three times.
Pour the still hot jam into a sterile container and seal. In order to make sure that the closed container is sealed, as well as to create a vacuum, turn the jars upside down and leave them in this position for a day, covering them with a warm blanket.

Calorie content:

Calorie content per 100 g. product 168 Kcal.

We also suggest making “live” jam for the winter with fresh hawthorn and sugar without cooking, which preserves all the beneficial substances of the plant. The composition and volume of ingredients will remain the same. Soak the berries mixed with sugar overnight, stir thoroughly, then place in jars, lightly sprinkle a spoonful of sugar on top, close and refrigerate. For a couple of months, the berries will continue to produce vitamin-rich juice, which is useful in the treatment of colds and heart problems.

Other hawthorn jam recipes

Recipes for making winter preparations from hawthorn are not limited to jam. Spend a little extra time and make a more delicate treat that kids will love more and can use in baked goods, sandwiches, and savory sauces.

Jam

Jam made from bright red hawthorn berries looks very impressive. A properly made dish resembles jelly in appearance and will become a decoration for cottage cheese desserts, puddings and ice cream.

If you want the jam to be more tender, not only remove the seeds and stems, but also rub the mass through a sieve.

You will need:

large red berries - 800 gr.;
water - 300 ml;
sugar - 400 gr.

How to cook:

Pour water over the berries, bring to a boil and leave covered for 1-2 hours.
Take a potato masher or rolling pin and crush the soft fruit.
Place the mixture in cheesecloth and squeeze out the juice.
Add sugar, boil for 10 minutes, skimming off the foam with a wooden spoon.
Pour the hot jam into a wide-necked container and do not close until it cools.

Calorie content:

Calorie content per 100 g. product 160 Kcal

Jam

For the jam you will need seedless hawthorn berries; soft, ripe fruits are best.

The only time-consuming part of the recipe is grinding the berries through a sieve. Be prepared for the fact that this will take you some time, or involve volunteer assistants in the process.

You will need:

hawthorn - 1 kg;
water - 0.5 l;
sugar - 800 gr.;
fresh lemon juice - 25 ml.

How to cook:

Fill the selected berries with water and boil for half an hour.
Separate the broth from the berries by pouring it into a separate bowl.
Pass the softened berries through a sieve with a large metal mesh, pressing them on top with a spoon.
Add the broth, sugar and squeezed lemon juice to a homogeneous paste-like puree.
Cook over medium heat for about 10 minutes, stirring constantly, until the fruit mixture has the consistency of thick sour cream.
For long-term storage, roll up jars of jam with metal lids; if you are going to enjoy the sweetness one of these days, cover it with nylon and be sure to put it in the refrigerator

Calorie content:

Calorie content per 100 g. product 167 Kcal

With apples

Sweet homemade hawthorn preparations go well with other fruits, including hard autumn varieties of apples. Take seedless berries, peeled and cut into small pieces apples and sugar in equal proportions. Prepare delicious and delicious jam according to the “five-minute” recipe given in the article above (“seedless jam”).

For more information about making hawthorn jam, watch the video:

What to remember

From ripe hawthorn fruits, you can prepare a wide variety of tasty and healthy preparations for the winter that will delight you with their taste and take care of your health.
Recipes for garden hawthorn jam include the use of fruits with and without seeds.
The main components of sweet winter hawthorn twists are the berries of the plant, sugar and water. You decide for yourself whether or not to add other ingredients, based on your taste and the wishes of your loved ones.

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.