Hawthorn jam without cooking. How to cook seedless hawthorn jam for the winter - a recipe

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:

1. Wash and dry the hawthorn thoroughly, remove the seeds. Sprinkle with sugar (400g).
2. 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.
3. Put the resulting mass on the stove and boil.
4. Add currant puree to the boiled hawthorn mass.
5. 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:

1. Wash and dry the fruits thoroughly. Remove seeds and stalks.
2. Sprinkle the berries with sugar and leave for a couple of hours.
3. 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:

1. Dissolve sugar in a container with water over low heat.
2. When the sugar solution boils, add all the berries to it.
3. Cook for 10 minutes. Then remove from heat for 10 minutes. Then boil again for another 5 minutes.
4. 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:

1. Wash and dry the fruits thoroughly. Remove the stalks.
2. Prepare syrup from water (0.3 l) and sugar.
3. Put the prepared berries in a saucepan and pour over the sugar syrup.
4. Leave the resulting mass in a cool dark place for 8 hours.
5. Add vanillin and citric acid to the present mixture, put on low heat.
6. Cook until a thick mass is obtained.
7. 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;
• citric acid a pinch.

Cooking method:

1. Sort out the fruits, wash thoroughly and dry.
2. Boil the syrup (sugar + water). During cooking, it must be constantly stirred to avoid scorching.
3. Pour the prepared fruits into the boiled syrup and boil again with occasional stirring.
4. Leave the resulting mass for 12 hours so that it thickens and infuses.
5. Put the infused mixture on low heat again and add vanilla sugar and citric acid. Boil for about 25 minutes.
6. 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:

1. Rinse and dry the hawthorn fruit thoroughly. Clean the seeds and stalks.
2. Pour the prepared berries with 0.4 kg of sugar and put in a cool dark place for a day.
3. Add water and the remaining granulated sugar to the resulting mass.
4. Put on low heat, boil for 1-2 minutes and add applesauce.
5. Boil for a few more minutes.
6. Distribute the ready-made jam in 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.

Making seedless hawthorn jam will be interesting for those who monitor their health and know about the healing properties of these berries. Hawthorn is used to treat cardiovascular disease, hypertension and chronic fatigue syndrome. Jam also has medicinal properties, but it is more of a delicious sweet dessert than medicine.

Seedless hawthorn jam is cooked with sugar in two steps

• Servings: 5
• Preparation time: 30 minutes
• Cooking time: 1 minute

Hawthorn jam

Hawthorn fruits do not have a pronounced taste, so you can add a little citric acid to the jam.

Preparation:

1. Remove seeds and stalks from the hawthorn.
2. Boil the cleaning for 10 minutes in a little water, and strain.
3. Fold the prepared berries into the broth.
4. Add granulated sugar, stir, and cook for 15 minutes over medium heat.
5. Leave to soak in syrup for a day. Then boil the jam a second time for about 30 minutes, adding citric acid to taste.

Pour the finished jam into clean jars and roll up.

Pureed hawthorn jam

To make jam, the tails of the hawthorn are cut off, washed, heated with sugar and mashed through a sieve.

Products:

• hawthorn - 1.2 kg;
• sugar - 1 kg;
• water - 500 ml.

Preparation:

1. Put the washed hawthorn in a saucepan, pour water, add granulated sugar, and put on fire.
2. Bring the fruits to a boil and simmer over low heat until the sugar dissolves.
3. Grind the hawthorn along with the syrup in which it was boiled with a blender.
4. Rub the resulting berry puree through a colander, and put on fire.
5. When the jam boils. Pour it into clean jars.

From the specified amount of products, 1.5 liters of jam should be obtained.

Seedless Hawthorn and Cranberry Jam Recipe

The jam turns out to be delicious, with a pleasant cranberry sourness. You can use frozen cranberries for the recipe.

Products:

• hawthorn - 1 kg;
• sugar - 1.5 kg;
• cranberries - 500 g;
• water - 500 ml.

Preparation:

1. Wash the hawthorn fruits, cover with hot water, and simmer over low heat until soft, so that the berry can be easily pierced with a toothpick.
2. Drain the broth into a separate container, and grind the berries through a sieve or colander.
3. Add the broth in which the hawthorn was cooked to the berry puree, add sugar, and cook until thick.
4. When the jam is done, add whole cranberries to it and stir gently with a spoon.

Hawthorn jam is not only healthy, but also tasty, it can be prepared with sugar and citric acid, cranberries can be added for taste and aroma.

Hawthorn jam is not only tasty, but also a healthy dessert. Vitamin-rich berries can help promote health. How to prepare a product so wonderful in every respect for the winter? Consider cooking recipes by which you can easily cook jam from the fruits of a medicinal plant.

Hawthorn jam with seeds

A good housewife always starts preparations for the winter with jam, because a sweet dessert will come in handy at a family dinner and will decorate the festive table. The classic recipe for this hawthorn dish is especially popular, allowing you to make a fragrant delicacy without much effort.

To cook a wonderful dessert, prepare:

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

So, the necessary ingredients are collected, consider a step-by-step recipe:

1. The cooking process should begin with thorough washing of the berries: debris caught in the fruits during picking can spoil the taste of the treat. After the hawthorn should dry out: to make this process go faster, you can pour them on a paper towel;
2. Prepared fruits are poured into a container intended for cooking, 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 will juice overnight;
3. Next, we light a fire and put a container with this mixture on it. Every few minutes, it is necessary to increase the strength of the flame, and after the start of boiling, sharply reduce the intensity of the flame;
4. It is necessary to cook the fruit-sugar mass until it thickens, the readiness is checked by a drop of jam: it should keep its shape if you drop it on a plate;
5. We lay out the resulting jam in banks

A simple recipe will help you add a new flavor to healing berries and keep them for a long time.

Various additives will help to give the hawthorn an unusual taste. As one of them, you can use cranberries. A combination of two healthy ingredients turns out to be delicious!

Start the process by preparing the ingredients:

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

Let's start cooking treats for the winter:

1. We put the pan filled in advance with water on the fire and dissolve the sugar in the container.
2. After the sugar syrup boils, pour the berries into it.
3. The mixture should simmer for exactly 10 minutes. Next, the pan is removed from the heat for 5 minutes. After a lapse of time, return the jam to the stove. I even have to boil again for 10 minutes.
4. 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 in the cold season. And it works no worse than a sedative, providing a relaxing effect.

Seedless Jam

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

We collect the necessary ingredients:

• Hawthorn fruit - 1 kg;
• Water - 0.5 l;
• Sugar - 1 kg;
• 2 g citric acid.

Prepare seedless hawthorn jam as follows:

1. Washed fruits are poured into a bowl of water, placed on the oven and boiled until softened;
2. The water is poured out, and the berries are ground through a sieve. A simple device helps to easily get rid of the component that spoils, according to some, a delicacy;
3. We put the resulting mass in a cooking container, fill it with water already used once;
4. Add granulated sugar and mix thoroughly;
5. Cook over low heat, stirring up the boiling mass. Jam is considered ready when it starts to stick to the bottom.

Pitted recipes take a little longer than the classic ones. However, delicious jam prepared in this way will satisfy the taste of even the most fastidious guests.

The hawthorn-currant mix continues the series of multi-component jams, the useful 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 mashed black currant;
• 600 g of water.

The preparation method includes the following steps:

1. Pre-processed fruits need to be sprinkled with sugar. This procedure will require about 400-500 grams.
2. Put the mixture in a dark place for a day.
3. After 24 hours, pour in water, add sugar.
4. Boil the mixture.
5. Introduce pre-cooked blackcurrant puree.
6. Cook until thick.

The combination of currants and hawthorn, the beneficial properties of which have been known for a long time, will please all guests, from small to large.

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 need:

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

So let's get started:

1. Cooking syrup - mix 300 grams of water and sugar.
2. Pour the washed and dried berries with removed stalks with the resulting liquid, leave for about 8 hours.
3. Add citric acid, vanillin to the mixture and put it on the stove. We light a small fire.
4. As soon as the mass becomes thick, the jam is ready!

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

It is simple to prepare this jam: you need to mix hawthorn berries, which have been cleared of garbage in advance, with sugar. Then, using a blender, the resulting mixture is crushed to a state of homogeneous gruel. That's the whole recipe.

It is not at all necessary to put the jam in a glass container and roll it up. You can simply put it in a container and refrigerate.

Jam additives will help to give your favorite dessert a special taste. Consider how to make hawthorn jam with apples. By the way, such a delicacy will be especially useful for people with impaired liver function.

You'll need:

• 150 g apple puree;
• Hawthorn - 1 kg;
• Sugar - 1.5 kg.

Jam recipe:

1. We wash and dry the berries. Get rid of seeds and stalks;
2. Sprinkle the fruits with sugar and put them in a dark place for 24 hours;
3. After a day, pour water into the basin and pour the remaining sugar;
4. We put on fire and after a minute after boiling we add apple puree;
5. We boil for a few more minutes.

Hawthorn jam is a very useful delicacy, but it has certain contraindications. Do not get carried away with this delicacy for hypotonic patients - one of the properties of a medicinal plant is its ability. It is also not recommended to eat dessert for children under 12 years old. For adults, the daily intake of hawthorn products is 150 g.

Calorie content: Not specified
Cooking time: Not indicated

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



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

Recipe with photo step by step:

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




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




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




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






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




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




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




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

Bon Appetite!
And I also suggest you cook

I have bush hawthorn berries for jam. Bright red, large, firm, with one bone.

Before washing them, the hawthorn must be carefully sorted out.
All spoiled, rotten and deformed berries must be thrown away. While you are sorting out the berries, at the same time clean them of debris - twigs, leaves and stalks.

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

Clean hawthorns need to be dried. Pour the berries onto a clean kitchen towel or layered napkins.

While the main ingredient of the jam dries, let's tackle the sugar syrup.
Pour sugar and drinking water into a large deep enamel saucepan.

Bring the syrup to a boil, stirring occasionally. Turn off the fire.

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 gently with a silicone spatula.

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

After the allotted time, bring the syrup with berries to a boil again. The jam can be mixed several times, but do not disturb the berries too much so as not to damage them. It takes about 20-25 minutes to cook the jam. 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. It should be so.

If you want your syrup to be thicker, then 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 brighten the taste of the jam). You can also taste the jam and add another pinch of citric acid if the jam seems too sweet.

Ready hawthorn jam should be cooled under a lid. And so that condensation from it does not get into the jam, cover the pan with a clean kitchen towel, and then close the lid.

Prepare jars - sterilize, dry.

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

Tip: It is best to start cooking the jam in the morning, 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, spread over the banks.