Boyarka jam for the winter. Hawthorn jam and other recipes with medicinal berries. Delicious hawthorn jam with seeds: a simple recipe

A semi-evergreen shrub with mini-apple-like red or black berries, it is a widely known medicinal plant. You can prepare a medicinal product from any raw material: leaves, bark, branches, flowers. Even the beneficial properties of hawthorn seeds have been proven by experts. If you consume unpeeled fruits, the effect of using a natural remedy will be stronger: the concentration of active components will be higher.

The nutritional and medical value of the seeds of an unpretentious, strong shrub is due to the fact that they contain a considerable amount of active, easily digestible substances:

• glycosides (including fructose), multivitamins, flavonoids,
• fatty, essential oils, saponins,
• microelements (potassium, iron, calcium), phytoncides, pectin.

A fresh berry contains one to three seeds (maximum five). Each has a triangular shape, does not sit very tightly in the juicy pulp and can be easily removed. However, it is better not to clean the boyars without the need prescribed by a doctor. Problems with their digestion in children and adults rarely occur, and the therapeutic effect is greatly enhanced, even if they are boiled, dried or frozen.

As a precaution, you can prepare compotes, teas, and balms based on extracts from solid natural raw materials, the beneficial components of which turn into liquid during processing. Compared to those prepared from peeled fruits, such products taste better, smell more pleasant (thanks to essential oils), and have a richer color. They are easier to interest capricious patients, and easier to persuade them to try a healthy drink.

Healing properties of plant seeds

• improve the functioning of the nervous system, heart, blood vessels, gallbladder, liver, kidneys (fighting atherosclerosis, tachycardia, edema, hypertension, urinary problems);
• strengthen the immune system, the ability to regenerate tissue, normalize blood composition in diabetes, reduce the frequency and strength of epileptic seizures;
• help the body fight harmful bacteria, viruses, relieve headaches and nervous tension;
• promote the removal of toxic substances, weight loss, and regulation of carbohydrate metabolism.

Based on the purpose of use, if there are no contraindications, hawthorn can be combined with rose hips, chamomile, motherwort - making tinctures with alcohol, fresh water, vodka.

The seeds themselves have an excellent astringent effect, so they are used as an adjuvant for the treatment of serious diseases of the digestive system, such as dysentery. Hawthorn seeds can be eaten ground: if a large amount of raw material is available, it can be easily dried on a baking sheet, crushed and added to flour for pies, muffins, buns, cakes, white bread. Previously, this method of fortifying baked goods was used in production.

You can peel the ripe fruits yourself by rubbing them through a sieve with the smallest holes or opening them one at a time with a small, well-sharpened knife near the cup. It is necessary to cut the thin skin and remove from the shells either the entire box at once or the seeds separately. The pulp is almost not damaged. The method takes time, but is not too complicated.

Use of hawthorn seeds

Fresh, dried, mashed berries are usefully used for tea leaves, marshmallows, jelly, jam, and as a base for compotes and alcohol infusions. Treats with a general strengthening, seasonal and vitaminizing effect are added to the menu at will, if the possibility of allergic reactions is excluded (otherwise harm can be caused). Medications are taken according to indications, after consulting a doctor in advance.

Medicinal recipes

Hawthorn with a seed or a certain amount of collected seeds is used to restore strength after illness (acute respiratory infections, flu). You should take dry raw materials and bush flowers (1:1), measure out 2 teaspoons of the mixture, add 250 ml of boiling water, leave for 15 minutes, cool, strain. Drink a quarter glass three times a day, with honey. A simplified option: use whole berries, adding them to regular teas (one per glass) and dried fruit compotes (10 pieces per 3 liters).

The weaker the thermal effect, the more useful components, especially vitamins, are retained in the raw materials. Therefore, for children over 12 years of age, the fruits are brewed prophylactically in a thermos, ten per 1 liter, and given to drink in a volume of up to 70 ml per day.

Use during menopause, neuroses

Unpleasant sensations - nagging heart pain, excessive sweating, overexcitement - can be relieved by taking a little of the raw materials described above, chamomile flowers and marigolds (1:1:1), mixing and brewing with hot water. For 1 serving (glass) 100 drops are enough. Take 1 tbsp. a spoonful of crushed berries (fresh or dried), 1 cup of boiling water, leave warm under the lid. Drink warmed twice a day - a third of a cup between meals - for 2-3 weeks with a break of 7 days.

For weight loss, harmonization of metabolism

1 tbsp. Brew a spoonful of the collection (hawthorn and rose hips) with 400 ml of hot water, hold for 10-15 minutes in a steam bath. Leave for 4 hours, strain, take 100 ml before each meal.

Food recipes

Often these are jams and compotes. They can be recommended as auxiliary tonic, immunomodulatory healing agents.

Syrup

It has a specific, very pleasant taste. It is convenient to collect raw materials in early autumn, when the berries on the fruit bush are still small. They must be thoroughly washed in an amount of 1 kg, cleared of debris, pour in 1 liter of water, and cook until softened. Grind through cheesecloth, mix with 1 kg of sugar, put on low heat again until the mass thickens, then add 5 g of citric acid. For long-term storage, leave in the form of twists, pouring the hot liquid into sterilized jars with metal lids. They must be kept with their necks down until the contents have cooled completely. The finished product can be drunk, put into pies as a filling, or served as a dressing for pancakes, cottage cheese, and pancakes.

Jam

Wash the berries, weigh them, removing the stems. Take sugar in the same amount, pour in thoroughly (add additionally to the laid out portions before rolling). Leave for 6-8 hours, stir. Distribute into sterile jars and screw them on. Wait two to three months for the juice to flow. Second recipe: add 0.5 kg of sugar to 1 kg of pure whole hayberries, let stand until morning, cook twice for 30 minutes on low heat, with a break of several hours. Achieve a thick consistency (the fruits can completely retain their shape). Place in glass containers as described above. You can eat it for several years.

Compote

Take jars of any size, fill one third with berries, and pour boiling water to the top. After 5 minutes, strain the liquid into a saucepan, add sugar (per 1 liter - 2 tablespoons), and put on fire. Bring the temperature of the resulting syrup to 100 degrees and immediately fill the containers with fruits to the top. Roll them up, wrap them up, put them away until the cold weather.

Jelly

Take 850 g of washed berries, 0.5 cups of water, boil, steam until soft, crush. Cool the mixture slightly, transfer the warm mixture to cheesecloth in a colander, collecting the juice at the same time (substituting a basin underneath). Squeeze as much as possible, add sugar (1:1), cook for 10 minutes, skimming off the foam. Pour into flat, shallow bowls and let cool without covering. Store the finished product in the cold. You can wrap it in parchment paper and bring it to the consistency of marmalade. The pureed pulp is used to prepare a variety of preparations for the winter, marshmallows, jams, and jams. For example, it is easy to pour it in an enamel pan with standardly prepared syrup. Then cook as desired:

Over low heat, achieving as thick a consistency as possible, after the mixture has stood for 8 hours and vanillin and acid have been added to it;

In 3 approaches (time interval - a third of a day) for 5 minutes after bringing to a boil, constantly removing the foam.

Pour into glass containers, seal, and turn over. When cool, transfer to the refrigerator.

Contraindications

Eating ripe berries with seeds, raw materials from the bush, is traditionally not recommended: the concentration of biologically active substances in them is extremely high, and you can develop an allergy. Cases of poisoning, obtaining a result opposite to what was expected (healing) are also true. Preschoolers and older people can choke on hard fruit or large seeds.

Breastfeeding and pregnant women are prohibited from taking medications containing alcohol, and it is necessary to strictly monitor the effect of approved products. An overdose can cause an abortifacient effect or harm the newborn. Herbal infusions should not be given to children under 12 years of age without the approval of a pediatrician. Any products based on hawthorn are used only after receiving doctor’s recommendations: is it harmful to use a certain recipe for the needs of a particular person.

Hawthorn is considered one of the healthiest berries. At home, a huge number of different preparations are made from this fruit, captivating not only with its benefits, but also with its taste. The most popular delicacy made from this berry is considered to be hawthorn jam, for which there are a huge number of recipes, and the most successful of them will be described below.

Hawthorn is considered one of the healthiest berries.

Hawthorn is the healthiest berry, having a beneficial effect on the cardiovascular system. In addition to normalizing cardiac and vascular function, hawthorn:

• helps strengthen muscles;
• blocks processes that cause degeneration of muscle fibers;
• accelerates blood flow;
• fights overwork and fatigue;
• helps improve overall well-being;
• fights various infections, vitamin deficiency.

Hawthorn jam prepared for the winter helps normalize blood pressure, but you should not get too carried away with this berry. This limitation is due to the fact that when consuming hawthorn in a volume exceeding 1 glass, the pressure can significantly deviate from the norm downwards.

A particularly tasty delicacy is hawthorn jam, made from whole berries with seeds, immersed in sweet syrup.

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. Its preparation will not take much of your time, but the taste will appeal to all family members.

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.

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. After 24 hours, add water and the remaining sugar.
3. Place the resulting mass on the stove and boil.
4. Add currant puree to the boiled hawthorn mixture.
5. Cook until done. At the end, distribute the jam into containers prepared in advance and roll them up.

It 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. Classic jam is recommended to be used for problems with the functioning of the cardiovascular system and as a preventive measure for the occurrence of inflammation and tumors. 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;

Preparation:

1. Wash the fruits thoroughly and dry. 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 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.

Hawthorn jam with cranberries

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. This jam is recommended to be used to increase immunity, for 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;
• cranberry fruits 0.5 kg;
• granulated sugar 1 kg.

Cooking method:

1. Dissolve sugar in a container of 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 finished jam into containers prepared in advance and roll them up.

Hawthorn jam in syrup

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.

Cooking method:

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

Hawthorn jam with seeds

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.

Cooking method:

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

Hawthorn jam with apples

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.

Cooking method:

1. Wash the hawthorn fruits thoroughly and dry. Clean the seeds and stems.
2. Sprinkle the prepared berries with 0.4 kg of sugar and place in a cool, dark place for a day.
3. Add water and the remaining granulated sugar to the resulting mass.
4. Place on low heat, boil for 1-2 minutes and add applesauce.
5. Boil for a few more minutes.
6. 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 use it to make very tasty and aromatic preserves, jams, compotes and marmalade. The recipes are very simple with simple ingredients that are found in any kitchen.

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

Hawthorn jam (five minutes)

Hawthorn jam

Hawthorn is a very tasty and healthy berry, although, from a botanical point of view, it would be more correct to call it a small apple.

It tastes leathery, with juicy, sweet pulp (and, indeed, reminiscent of a piece of pear apple or pear) and angular, hard seeds that need to be spat out, and when preparing jam, puree, sauces and other homogeneous dishes from it, of course - delete in advance.

Hawthorn fruits are useful for heart diseases, hypertension, and for strengthening the immune system. However, you can eat no more than 1 glass of fresh berries at a time, otherwise your blood pressure will drop significantly.

Hawthorn jam resembles very tasty candied fruits. It has little syrup and a lot of dried sugar halves of hawthorn. They seem to be hard, but they chew easily and with pleasure!

This is what hawthorn fruits look like

Proportions for hawthorn jam

hawthorn (peeled) – 1 cup;
sugar – 0.5 cups;

that is - 2:1

How to prepare hawthorn for making jam

1. Wash the hawthorn fruits, select the good ones (from the damaged ones you can cook a regular compote, diluting it with apples). Dry on a towel and remove the seeds: use a knife to cut off the tail, cut and break into halves and pry off the seeds with a knife;
2. measure the resulting amount of hawthorn in glasses (cups or bowls) and cover it with sugar. Let stand (15-30 minutes) for the sugar to moisten;

How to make hawthorn jam

cook in 3 batches, stirring and skimming:

1. over very low heat, stirring frequently, wait until the hawthorn releases its juice and bring to a boil. After boiling, cook for 5 minutes over medium heat, skimming off any foam. Cover and leave at room temperature;
2. after 8-10 hours – bring to a boil again and proceed as in the first cooking;
3. after the next 8-10 hours, repeat the procedure. Then put the hot jam into sterile jars and close the lids.

The jam according to our recipe is moderately sweet and very tasty!

Cooking features and taste

Hawthorn berries are colorful!

Keep in mind that when you pick out the seeds, hawthorn turns your fingers brown and does not wash off immediately. Yes, yes, that’s how you go to work and explain that your hands are clean, and it’s all Him...)))

What lids to put on jars and where to store them

Can be used ordinary iron, iron screw caps. With such proportions of sugar and hawthorn, it is better to store it in a cool place. If the sugar ratio is 1:1 and you add a little lemon juice during cooking (or cook it with sour apples), then it will be preserved stronger and then you can store the hawthorn jam at room temperature

Can you package hawthorn jam in coffee glass jars with their original lids, or in regular jars with plastic lids. It is possible that they will also stand at room temperature when the jam is acidified and the dose of sugar is increased, but I would not risk it and would send them to the refrigerator or basement (cellar).

About the time intervals between cooking jam

Usually they cook for five minutes in this mode morning-evening-the next morning or evening - the morning of the next day and its evening.
It is not necessary to wait exactly 8-10 hours. It all depends on when and how much free time you have. You can fit the whole process into 12 hours: start + 6 + 6.

Other options for harvesting hawthorn for the winter

Our jam doesn't just look like candied fruit, or maybe they will become. Only you need to take the same amount of sugar as berries. And, if possible, acidify with lemon juice.

And when the jam is cooked for the third time, take out the hawthorn with a spoon with holes and roll it in sugar, and then spread it on a sieve (you can do it in several layers) and leave it for 5-6 days to dry in a ventilated place.

Then the candied hawthorn must be placed in glass or tin jars and closed tightly (so that the candied hawthorn fruits do not dry out, otherwise you won’t bite them!).

You can simply eat the remaining syrup! Hawthorn contains pectin and the syrup gels slightly. It will be very tasty!

Jam can be cooked in the classic way, after the hawthorn gives juice, cook continuously for about 40 minutes. Check readiness with a drop of syrup - drop it on a cold saucer. If the drop does not spread, the jam is ready.

Can be prepared cold hawthorn jam– sprinkle peeled or whole scarlet berries with sugar (1:1), place in sterile jars, filling them 3/4 with jam. Sprinkle the rest with regular sugar. Place in the refrigerator or basement for about 10 weeks. During this time, the juice will be released and the preserved hawthorn will float in the syrup.
After that, you can already eat.
In the same way).

His can be dried, like rosehip - spread it on a piece of newspaper in a dark or shaded place, wait until it dries to a solid state and then, in winter, add dried hawthorn to compotes or when brewing tea. Or in medicinal decoctions and infusions.

Hawthorn can be preserved with apples - recipe (preferably sour ones, for example, Antonovka or sweet and sour) or even pears. This fruit assortment will not only make delicious jam, but also an excellent apple compote with hawthorn or apple and pear compote with hawthorn. By the way, instead of hawthorn, you can add sea buckthorn, dogwood, rose hips and rowan to the compote of apples and pears - chokeberry and regular (just freeze it for a day or night to avoid bitterness).

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, close them tightly 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.