Hawthorn is a unique berry that has a range of nutrients that are rarely found in other plants. These include urolic acid. It is an excellent antiseptic that prevents inflammation. It also promotes vasodilation. Hawthorn berries are indispensable for the heart, liver, have anticancer properties and soothe the nervous system. They are very useful for the circulatory system, increase the resistance of the immune system.
The hawthorn jam contains a whole set of B vitamins, vitamin C, carotene, even in a larger volume than in carrots. It is also a whole storehouse of potassium, magnesium and zinc, which are vital for humans. Moreover, it is very tasty and aromatic.
Another option for winter harvesting, rich in vitamins and minerals, is. Its preparation will not take a lot of your time, and all family members will like the taste.
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, viruses, and to increase the body's defense mechanisms. In a period of increased risk of colds and viral diseases, tea with it is recommended.
This recipe is popular for its delicate and pungent taste and pleasant jam smell.
Required Ingredients:
- granulated sugar 1400 gr;
- hawthorn 1 kg;
- currant puree 150 gr;
- water 600 gr.
Preparation:
- 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. At the end of the day, add water and the remaining sugar.
- Put the resulting mass on the stove and boil.
- Add currant puree to the boiled hawthorn mass.
- Cook until cooked. At the end, distribute the jam on the containers prepared in advance and roll them up.
It also has beneficial properties and tastes very good. You can look at the recipes for preparing it for the winter on our website.
Classic hawthorn jam
The easiest recipe. This jam prepares very quickly and does not require many ingredients. Classic jam is recommended for use in case of problems with the work of the cardiovascular system and as a prevention of inflammation and tumors. It has a positive effect on liver and kidney function.
It does not require many ingredients to cook, and the process itself takes a little time.
Required Ingredients:
- hawthorn 1 kg;
- granulated sugar 500 gr;
Preparation:
- Wash and dry the fruits thoroughly. 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 a thick mass is obtained.
Important: the jam during cooking needs to be stirred from time to time, gradually increasing the heat to avoid burning. When the mixture boils, you need to reduce the heat.
Hawthorn jam with cranberries
The benefits of this recipe are its unique and unusual taste. In addition, the hawthorn and cranberry mix has a huge supply of vitamins, which are retained even during heat treatment. This jam is recommended to use to improve immunity, with colds and viral diseases. It has a positive effect on the heart and liver. And tea with cranberry-hawthorn jam perfectly calms and relaxes the nervous system.
Required Ingredients:
- hawthorn 1 kg;
- cranberries 0.5 kg;
- granulated sugar 1 kg.
Cooking method:
- Dissolve sugar in a container with 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 ready-made jam into containers prepared in advance and roll them up.
Hawthorn jam in syrup
Delicious and healthy jam. It has a pleasant aroma and special antiseptic properties. Recommended to be taken as a preventive treat against swelling and inflammation.
Required Ingredients:
- hawthorn 1 kg;
- granulated sugar 1 kg;
- vanillin 1 pack;
- citric acid half a teaspoon.
Cooking method:
- Wash and dry the fruits thoroughly. Remove the stalks.
- Prepare syrup from water (0.3 l) and sugar.
- Put the prepared berries in a saucepan and pour over the sugar syrup.
- Leave the resulting mass in a cool dark place for 8 hours.
- Add vanillin and citric acid to the present mixture, put on low heat.
- Cook until a thick mass is obtained.
- Distribute the ready-made jam into containers prepared in advance and roll them up.
Hawthorn jam with seeds
Very aromatic jam with a pleasant slightly tart taste. The berries in the syrup resemble candied fruit in taste and consistency. The bones are soft and you can safely eat them. They add a kind of flavoring flavor. In addition, hawthorn seeds contain substances that have the desired effect on the condition of the skin, nails and hair.
Required Ingredients:
- hawthorn 1 kg;
- granulated sugar 1 kg;
- vanilla sugar 1 pack;
- a pinch of citric acid.
Cooking method:
- Sort out the fruits, wash thoroughly and dry.
- Boil the syrup (sugar + water). During cooking, it must be constantly stirred to avoid scorching.
- Pour the prepared fruits into the boiled syrup and boil again with occasional stirring.
- Leave the resulting mass for 12 hours so that it thickens and infuses.
- Put the infused mixture on low heat again and add vanilla sugar and citric acid. Boil for about 25 minutes.
- Wait until the jam has cooled, and distribute it in containers prepared in advance. Cork the banks.
Hawthorn jam with apples
In addition, this recipe is distinguished by its special savory taste and sweet aroma.
Required Ingredients:
- granulated sugar 1.5 kg;
- hawthorn 1 kg;
- applesauce 150 gr.
Cooking method:
- Rinse and dry the hawthorn fruit thoroughly. Clean the seeds and stalks.
- Pour the prepared berries with 0.4 kg of sugar and put in a cool dark place for a day.
- Add water and the remaining granulated sugar to the resulting mass.
- Put on low heat, boil for 1-2 minutes and add applesauce.
- Boil for a few more minutes.
- Distribute the ready-made jam into pre-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 properties beneficial to the body. It can be used to make delicious and aromatic jams, jams, compotes and marmalade. The recipes are very simple with simple ingredients found in every kitchen.
You should also try to cook for the winter, which has antimicrobial and anti-inflammatory properties and is also rich in vitamins, which is very important in the winter season.
Many people know about the benefits of hawthorn fruits for strengthening blood vessels and heart, normalizing blood pressure in hypertension, as well as for 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 to be thick and very tasty. For this reason, it does not hurt to prepare several jars of such a valuable delicacy for the winter.
Cooking features
Hawthorn jam will meet the expectations of the hostess if she knows the peculiarities of its preparation.
- Any fruit is suitable for jam, as long as they are ripe, but from large ones it turns out to be the most delicious and beautiful. This is important to consider when the dessert is cooked from whole berries.
- Hawthorn can turn the skin of the hands brown, so it is advisable to use gloves when making jam.
- A lot of sugar is not required for making hawthorn jam, since it still turns out to be quite thick and not too sour. However, it is not worth reducing the amount of granulated sugar relative to that specified in the recipe, since sugar is a natural preservative and ensures the safety of the dessert.
- Hawthorn jam will be tastier if you add sourness to it. To do this, it can be cooked 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, since it also has preservative properties.
- Store ready-made jam in sterilized jars. The lids must also be boiled.
It is important to know that no matter how tasty the hawthorn jam turns out, you cannot eat a lot of it. The maximum serving for a healthy person is 150 ml. At the same time, it is better to refuse this delicacy altogether for small children, pregnant women and people with low blood pressure.
Whole hawthorn jam: a classic recipe
Composition (for 2.5 l):
- hawthorn - 2 kg;
- sugar - 1 kg.
Cooking method:
- Sort out, rinse the berries thoroughly and let them dry. They dry faster if sprinkled on a towel to absorb excess moisture.
- Fold the hawthorn in an enamel bowl, cover with sugar, stir and leave for 8-10 hours, covering the bowl with a cloth to protect future jam from insects.
- Put the bowl on a low heat and gradually increase the intensity of the fire every couple of minutes until the jam boils.
- After boiling the jam, reduce the heat sharply and cook, not forgetting to stir, until it thickens. The jam is ready if a drop of it does not spread on the saucer.
- Divide the jam into the jars and place them in a large saucepan, place a towel on the bottom of it and pour in warm water so that it reaches the shoulders of the jar.
- Place the pot on a low heat and sterilize the jars for 10 minutes. Times are indicated for half liter cans; if they have a different capacity, then the time must be respectively reduced or increased.
- After removing the cans from the water, close them tightly with the prepared lids, turn them over and leave to cool as they are.
- After cooling down, put the jars in the pantry - the jam cooked according to the classic recipe is well worth it at room temperature.
Recipe for the occasion::
The jam made according to this recipe will turn out to be very thick, it will be pleasant to eat it with tea and use it to make desserts.
Fragrant Hawthorn Jam
Composition (for 2 l):
- hawthorn - 1 kg;
- sugar - 1 kg;
- citric acid - 2 g;
- vanillin - 1 g;
- water - 0.25 l.
Cooking method:
- Wash and sort out the fruits, remove the stalks from them.
- Boil the syrup from sugar and water.
- Place the hawthorn in a basin and cover with hot syrup.
- Cover and leave to infuse for 8-10 hours.
- Add vanillin and citric acid, stir and put the bowl on fire.
- Cook over low heat, stirring constantly, for 40 minutes.
- Pour the ready-made thick jam into the jars, which must be sterilized before that. Cork tightly with metal caps, turn over.
- When the jam jars are cool, move them to a permanent storage location.
Aromatic hawthorn jam with warm vanilla notes and pleasant sweet and sour taste will not leave anyone indifferent.
Seedless Hawthorn Jam
Composition (for 2 l):
- hawthorn - 1 kg;
- water - 0.5 l;
- sugar - 1 kg;
- citric acid - 2 g.
Cooking method:
- Pour clean hawthorn with water, put on medium heat and cook until the fruits are soft.
- Wait for the broth to cool down. Drain and strain.
- Rub the hawthorn through a sieve, trying to get as much seedless puree as possible.
- Discard the bones, and put the mashed potatoes in a basin and pour over the broth.
- Add sugar, stir.
- Place on the stove and cook over low heat, stirring frequently, until the jam starts to stick to the bottom.
- Add citric acid, mix well.
- Place the finished jam in sterilized jars. Cover with boiled lids without rolling.
- Put warm water in a saucepan, put a wooden board or towel on the bottom. Place jars of jam on it. Put the pan on low heat and sterilize the workpiece 5-10 minutes after boiling the water.
- Take out the cans, roll up and wait for them to cool down to put away for the winter.
Seedless jam has a very delicate and thick consistency, reminiscent of confiture. It is great for making delicious sandwiches.
Hawthorn jam with blackcurrant puree
Composition (for 3.5 l):
- hawthorn - 1 kg;
- blackcurrant puree - 0.25 kg;
- sugar - 2 kg;
- water - 1 l.
Cooking method:
- Pour the prepared hawthorn fruits with 0.5 kg of sugar, let it brew for 24 hours in a cool place.
- Pour in water, add the remaining sugar and put the bowl of jam on low heat.
- When the jam boils, add the currant puree to it and cook for 30-40 minutes, until the jam is thick enough.
- Pour into prepared jars and roll them up. After cooling, remove 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 stage provided for in some recipes can be skipped if the jam is stored in a cool room.
Product Matrix: 🥄
Since ancient times, hawthorn fruits have been popularly called miracle berries, thanks to their unique ability to calm nervous overexcitation, arrhythmia, and a frantic heartbeat in a matter of minutes.
Hawthorn contributes to the rapid cessation of spasms of any nature, reduces excessively high blood pressure, eliminates dizziness, improves blood supply to the cells of the brain and heart muscle. At the same time, the plant is not poisonous, like others that have the same medicinal properties (lily of the valley, foxglove) and is available to everyone (it grows everywhere).
Berries are full of natural multivitamins, antioxidants, phytoncides, flavanoids, many useful minerals that we lack so much in winter. Therefore, first of all, it is a wonderful medicinal jam. The recipes for its preparation are quite easy in execution, which allows you to preserve and taste the healing beneficial properties of the plant all year round.
To cook hawthorn jam for the winter, it is important to properly prepare its fruits.
- We collect only ripe berries, from which the stalks are easily separated.
- They must be whole, not pecked by birds.
- A plant growing near transport roads is not suitable for harvesting fruits.
- It is better to harvest the crop gradually in order to immediately process it.
Sort the berries, wash and dry, after which they will immediately become ready for making jam with seeds. For seedless hawthorn jam, you must first get them.
Attention! Hawthorn sap is a strong colorant to prevent fingers from turning bright brown and speckled, wear gloves when removing the stone pouch from the fruit!
Seedless hawthorn jam, recipes for long-term storage
How to make hawthorn jam?
The most useful way of harvesting berries is one in which the fruits are exposed to high temperatures for less time, that is, they are boiled less.
For better preservation of the jam, it is required to add either lemon juice or sour apples, which contain a natural preservative, to the fruit. Cranberries and lingonberries also have wonderful aroma, taste and bactericidal properties.
Recipe 1: "Five minutes" with cranberries
For 1 kg of hawthorn, 0.5 liters of cranberries, 1.2 kg of sugar are required.
- First, you need to cook the sweet syrup. To do this, gradually dissolve granulated sugar in 1 glass of water over a slow flame. As soon as the solution boils, put all the berries in it.
- You need to cook for 10 minutes, then break for 10 minutes, and again allow 5 minutes to boil.
- Spread the jam hot in clean sterilized or scalded jars. It is better to choose nylon caps "for hot".
Recipe 2 "Quick Jam" with lemon juice
For 1 kg of hawthorn, take 1 lemon weighing 150g, 1 kg of sugar.
The jam is cooked in the same way:
- at first sweet syrup,
- then the fruits are laid out in it,
- lemon juice is poured in,
- you need to boil the mixture for 5 minutes, then turn off the light, after 10 minutes, boil again for 5 minutes,
- twist hot on the banks.
With such a manufacture, the workpieces retain the maximum amount of multivitamins and useful medicinal properties. At the same time, the jam turns out to be tasty, fragrant, very appetizing in appearance.
Attention! With the quick method of hot pitted and pitted hawthorn jam, you cannot eat in large portions. It can cause unwanted decline!
Raw hawthorn jam with seeds
If there are a lot of very ripe hawthorn berries, you do not have time to cook, then part of the harvest can be made in the form of mashed puree with sugar.
- Previously, the berries must be scalded with boiling water.
- For flavor and aroma, you can add a little vanillin.
- For 1 kg of berries, take 400 g of granulated sugar, grind through a meat grinder, place in clean jars.
- Boil everything in a water bath for 15 minutes (cover the filled dishes with a lid, put them in a pot of water on a wooden stand, bring to a boil and boil jars of jam).
- You need to eat it a little: 2 - 3 tablespoons a day.
Attention! The mashed cold hawthorn jam with seeds according to this recipe is not stored for a long time even in the refrigerator, but it retains much more useful medicinal properties than hot, therefore it is more suitable for treatment.
Even if this medicinal plant does not grow near your house, try to get its fruits from friends. From them you can cook not only medicinal jam, but also jams, marshmallows, jam, the use of which will be of great benefit to your health. You may no longer need pharmaceutical chemical drugs for headaches, high blood pressure, tinnitus, darkening of the eyes, as well as "heaviness on the heart" and rapid pulse.
Among the large number of autumn berries, hawthorn can be especially distinguished, because it not only has an excellent taste after heat treatment, but also brings considerable benefits to the body. Next, we present to your attention the best and very easy-to-use recipes for blankets of hawthorn for the winter: methods of making jam, compote, as well as freezing and drying (with detailed photos and instructions).
In order to enjoy the wonderful taste of hawthorn in winter and at the same time saturate the body with useful trace elements, it is important to correctly carry out the preparatory procedures and the freezing process itself. One of the easiest ways to preserve the integrity of the fruit and their taste is to freeze the fresh hawthorn.
An ideal storage option is a freezer with a temperature of about 20 degrees below zero, since in any of the sections of the refrigerator the fruits will not be able to retain their original properties for a long period of time.
Hawthorn berries The first step is to wash the berries and remove any damaged or spoiled ones. Then dry the already clean hawthorn. It remains only to decompose the properly prepared berries in polyethylene and send them to the freezer compartment of the refrigerator.
Advice. After washing the hawthorn berries, you need to wipe them well to remove all moisture, but first squeeze them out carefully, because after getting into the freezer and freezing, too wet berries will turn into pieces of ice.
By the way, for freezing, you can use not only whole berries, but also ground in mashed potatoes. You just need to grind them in a meat grinder, blender or mortar, and then send the mixture in containers for freezing in the refrigerator.
The main condition for preserving the properties of frozen blanks: use only a suitable amount of product at a time (re-frozen surpluses can not only taste unpleasant, but also dangerous for the digestive tract).
Drying hawthorn: harvesting rules
After picking the berries for drying, you should carefully prepare: first remove all damaged and unhealthy specimens. Then dry them. The main thing is not to keep the berries in bags for a long time after harvesting without any processing: this will not affect them in the best way.
Dried hawthorn After preliminary preparation, the hawthorn must be laid out on a cloth or thick paper and left to dry for several days, remembering to periodically turn it over. If the berries are to be dried in a special machine (dryer), the temperature should be set to between +40 and +60 degrees. You can also dry it in an ordinary oven, setting the temperature regime at +30 degrees (the lid does not need to be closed completely so that the moisture has a "loophole" to get out).
Advice. Checking the dryness of the berries is easy: just take a small amount in your hand and squeeze it firmly. As a result, completely dried specimens will immediately separate, and underdried ones will stick together.
Hawthorn jam: delicious recipes
You can make a wide variety of jams. Consider a couple of famous and delicious recipes that can not only delight your taste buds, but also benefit your body.
According to the first recipe, you only need sugar and berries. Wash and peel the latter (this is not easy, but necessary). After that, place in a small container and fill with water (there should be a little water - it should only slightly cover the berries). Boil the berries for a very short time, while the moisture should be absorbed in them, and they, in turn, boil. After that, rub the berries through a sieve and add sugar to the resulting mass (based on about 400 g of sugar per 1 kg of mass). Stir until it is completely dissolved. Arrange the finished jam in jars, putting 1 spoonful of sugar in each on top.
The following recipe for hawthorn jam is presented in a classic version, that is, with a long heat treatment. So, the berries of the plant should be washed, only the best of them should be selected, peeled from seeds and stalks, and then covered with sugar (ratio 1: 0.5). Leave the container with the mass for a couple of hours, and when they let the juice out, put it on fire. Stir the mixture periodically.
Advice. So that the semi-finished jam does not burn, it is necessary to increase the strength of the fire gradually, so that the fruits have time to let out a sufficient amount of juice.
Reduce heat immediately after boiling. The readiness of the jam can be easily checked: first, it will thicken; secondly, if you drop a little jam on a cold surface, it will not spread.
Hawthorn compote recipe
The compote made from hawthorn berries turns out to be not only tasty, but also very aromatic and incredibly healthy, since almost all of its properties will be completely preserved due to the absence of long-term thermal treatment. To prepare compote, you only need:
Hawthorn berry compote - Hawthorn berries - 1.5 kg of prepared pulp.
- Apple juice - 250 g (in the absence of juice, you can use citric acid - 3 g will be enough).
- Sugar syrup.
We prepare the sugar syrup separately: about 450-500 g of sugar will go for 1.5 liters of water. First, the fruits must be washed, then the seeds and stalks must be removed. Fill them with apple juice, place the container with the berry mass on the stove. Boil for about 3-5 minutes. Remove from heat and add ready-made sugar syrup there, stir. Pour the finished compote into sterilized jars and roll them up.
Only a few of a large number of simple, tasty and healthy recipes for winter preparations from hawthorn berries were presented to your attention. Good luck and bon appetit!
The benefits of hawthorn berries: video
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 need to be sorted out, bad or damaged ones 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 thickened, 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:
- Sort out the berries, remove the 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 prepared 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.
- Pour 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 seeds, resembles tender confiture in structure. It can be offered for breakfast, spread over toast.
This homemade jam will appeal to all those with a sweet tooth.
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.
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