An unusual but very tasty pitted blackthorn jam
If you really want to surprise your family with a delicious treat, try making this unusual sloe jam for the winter. It tastes a bit like plum jam, with a delightful aroma and a slightly tart flavor that adds a unique piquant touch to the sweet dessert.
Sloe jam prepared according to this simple recipe turns out thick and seedless, so it can be safely added as a filling to pies and cakes.
The amount of ingredients is calculated for two half-liter jars.
To make blackthorn jam you will need:
- blackthorn – 1 kg;
- water – 50 ml;
- sugar – 1 – 1.5 kg.
How to make sloe jam
To make jam, you need to pick sloes and separate them from the stems (if any). It's best to pick the berries when they're already ripe, after the first frosts have set in; this will reduce the tartness of the sloes. Don't make jam with unripe berries, as this will ruin the fruit. Wash the sloes thoroughly.
After this, they need to be pitted. Be patient, as this is the most difficult part of jam-making.
Once the berries are pitted, place them in the saucepan you'll be using to make the jam. Add water and half the required amount of sugar. Shake the saucepan gently to coat the berries with sugar, and then turn the heat down to low.
The jam should be cooked over low heat for 1–1.5 hours, stirring occasionally with a wooden spoon or spatula.
Then add the remaining sugar and simmer for about 1 hour. During this time, the jam should thicken.
Once the blackthorn jam is cooked, it must be poured into pre-sterilized jars.
The jars must be tightly sealed with pre-boiled lids.
After this, the jars of jam should be turned upside down and wrapped until completely cool.
Once the sloe jam has cooled, it should be stored in a cool place.
Sloe jam is truly unique. It's a wonderful alternative to plum jam, especially when the plum harvest has been unsuccessful. Enjoy!
