To prepare the gravy, boil ripe hawthorn (500 g) in water until softened. Drain in a colander or sieve. When the water has drained, mash the fruits, add sugar or honey (25 g), stir thoroughly. Serve with pancakes, casseroles, pancakes.

Hawthorn jam.

Boil the fruits (1 kg) in a small amount of water until softened. Rub through a sieve, add water (250 ml), sugar (500 g), mix and cook over low heat until the jam becomes thick. Place the mixture into sterilized jars and close the lids. Store in a cool, dark place.

Hawthorn filling for pies.

Add chopped apples (200-300 g), sugar (50 g) to hawthorn fruit puree (500 g) and cook over low heat for 5-10 minutes. You can add nuts (50-100 g) to the filling.

Hawthorn pastille.

Prepare hawthorn fruit puree (1 kg), mix with sugar (200 g), spread the mass in a layer of 1-1.5 cm on wooden trays and dry in a warm oven or heated oven. Pastila can be prepared without sugar.

Candied hawthorn.

Roll ripe fruits in powdered sugar or granulated sugar and place in a glass bowl. Compact the fruits by tapping the bottom of the jar on a soft bedding, cover with sugar in a layer of more than 5 cm, cover with gauze. In 2-2.5 months, the hawthorn will be ready.

Hawthorn jam.

Pour the sorted and washed fruits into a saucepan, add water (half a glass per glass of fruits) and cook until softened. Strain the broth into a separate bowl, and rub the cooked fruits through a colander. Mix the pureed mass with granulated sugar (sugar 0.9-1.0 kg per 1 kg of pureed mass and broth).

Boil until sour cream thickens. Stir the mixture during cooking. It is advisable to add citric acid (1-1.5 g per 1 kg of pureed mass and juice) or cook hawthorn with sour berries (cranberries, black currants, barberries). Boil at a temperature of 104-105 degrees. Package hot and pasteurize in boiling water, half-liter jars - 15 minutes, liter jars - 20 minutes. Store as you would preserve jam.

Hawthorn and sea buckthorn puree.

Prepare hawthorn puree like hawthorn jam. Rub the sea buckthorn fruits through a stainless steel sieve. To 1 kg of hawthorn add 1 kg of pureed sea buckthorn and 1-1.2 kg of sugar. Cook like hawthorn jam.

Hawthorn puree with apples.

Mix hawthorn puree with applesauce. Cook like hawthorn jam. For 1 kg of hawthorn fruit - 1 kg of apples, 500 g of sugar, 1 liter of water.

Hawthorn jam.

Pour the fruits (1 kg) with sugar syrup (1 kg of sugar per 250 ml) and cook over low heat until tender. At the end of cooking, you can add citric acid (1 g).

Hawthorn puree.

Rinse ripe fruits (1 kg) with cold water, boil in water (200-400 ml) until softened and rub through a sieve. Place the hot mixture into sterilized jars. Store in a cool, dark place.

Hawthorn pureed with sugar.

Blanch the pulp of hawthorn fruits for 2-3 minutes in boiling water, add 300-500 g of sugar per 1 kg. Heat the puree to 70-80 degrees and immediately pack it into carefully prepared, completely dry, hot glass jars. Cover the jars with canning lids and pasteurize in boiling water. Half-liter - 20 minutes, liter - 25-30 minutes. Roll up.

Hawthorn and black currant, pureed with sugar.

To 1 kg of pureed hawthorn add 25% blackcurrant puree and 35% sugar. Pasteurize like hawthorn, mashed with sugar.

Hawthorn and apples, pureed with sugar.

To the pureed hawthorn (400 g) add pureed apples (300 g) and sugar (300 g). It is recommended to prepare puree from apples of the Antonovka variety. Pasteurize like hawthorn, mashed with sugar.

Hawthorn and sea buckthorn, pureed with sugar.

Sort out the sea buckthorn fruits, wash in cold water, pour into a sieve in a thin layer and let dry, then rub through a stainless steel sieve. Blanch the hawthorn fruit pulp for 1-2 minutes in boiling water and rub through a stainless steel sieve. To the grated sea buckthorn (500 g) add grated hawthorn (200-300 g) and sugar (200-300 g). Pasteurize like hawthorn, mashed with sugar.

Hawthorn sauce with honey.

Mix hawthorn puree (100 g), honey (50 g), add water (1/2 cup). Serve with thick pancakes and pancakes.

Hawthorn compote.

Wash ripe but not overripe fruits, cut them, remove seeds, rinse with cold water, dip in almost boiling 45% sugar syrup and leave in it to stand for 8-10 hours. Then separate them from the syrup and place them in hot, sterilized glass jars and pour in the syrup, after heating it to a boil and boiling for several minutes. Pasteurize in boiling water. Half-liter jars - 20 minutes, liter jars - 25 minutes.

Hawthorn juice.

Wash the fruits (1 kg), pour them into an enamel bowl and cook in a small amount of water over low heat for 1-2 hours, rub through a sieve. Add water (1 l), sugar (50 g) to the resulting puree, bring to a boil and cool.

Hawthorn drink with oatmeal infusion.

Stew prepared hawthorn fruits (1 kg) in the oven, rub through a sieve, add granulated sugar (100 g) and a decoction of oatmeal. To obtain a decoction, pour oatmeal (300 g) with water (3 l), leave overnight, and bring to a boil in the morning. Drain the broth, cool and use for making drinks.

Hawthorn drink with wort.

Mix hawthorn puree (4 tablespoons), industrial kvass concentrate (4 tablespoons), honey (4 teaspoons), pour cold boiled water (4 cups). Serve in glasses with edible ice cubes.

Coffee drink made from hawthorn.

Scald the hawthorn fruits with boiling water, dry with a napkin, then dry in the oven. Grind in a special mill or. Before cooking, rinse the coffee pot with boiling water, add ground hawthorn fruits (20 g), pour boiling water (200 ml) and let stand for 10 minutes. Add ground chicory and sugar to taste.

Hawthorn sweets.

Add sugar (0.4 kg) and starch (0.1 kg) to the pureed hawthorn fruits (1 kg), mix thoroughly, roll into a thin flat cake, place on a wooden tray, cut into rectangles, diamonds, circles, etc. Sprinkle with powdered sugar and air dry.

Based on materials from the book “Universal Encyclopedia of Medicinal Plants.”
Putyrsky I., Prokhorov V.

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 muscle fiber degeneration;
• 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.

For jam you need to take ripe hawthorn fruits. They should be bright red in color, taste sweet and mealy.

All overripe fruits with traces of rot, mold and blackening should be thrown away. If among the entire batch of hawthorn for making jam there are crumpled but not spoiled fruits, then you should not throw them away. They are perfect for making this sweet treat.
Free the hawthorn berries from the stalks, remove leaves and other debris.

Rinse the berries very well. I washed the hawthorn in a bowl of water, changing the water several times. As a rule, all debris, insects and small twigs float to the surface of the water. They can be removed by draining the water, adding fresh water and rinsing the berries again.

Choose a large saucepan suitable for making jam (cast iron or stainless steel with a double bottom). Place the prepared berries in a saucepan, add drinking water (500 ml), let the contents boil and cook for about 20-25 minutes (but not more than the allotted time).
Strain the berries through a sieve, reserving the broth.

Place small batches of hawthorn in a sieve and grind them with a spoon, vigorously squeezing the pulp into the holes. To make the mass pass through the sieve more easily, add a little hawthorn decoction. Anything that remains in the sieve after grinding - seeds, skins from berries - throw away.

Place some of the berries in a sieve again, grind, add the decoction. Grind the entire batch of berries.

The result is this mass.

Place the mashed puree back into the pan and add sugar. Turn on the heat and bring the mixture to a boil. It will become much darker.

Stirring constantly, cook the jam until thickened. Its readiness can be determined by the state of the drop. Place a little jam on a plate - if the mass hardens quickly and strongly, then the jam is ready. It took me 30 minutes to prepare it. 3-5 minutes before the end of the jam cooking process, add citric acid.

Autumn generously gives us gifts. Just make sure to recycle it. Every year we harvest a large harvest of hawthorn, but it can be dried, rolled into compotes, boiled, hawthorn jam and jams.

Hawthorn fruits are very useful; they will help calm the nerves and heart, but at the same time have a tonic effect. Hawthorn helps in the treatment of gastrointestinal tract, urolithiasis, bleeding, obesity.

Hawthorn contains ursolic acid. This substance promotes skin regeneration - restores collagen, and has vasodilating, anti-inflammatory, antitumor and cardiac stimulating properties.

To get delicious hawthorn jam we will need:

hawthorn – 9 kg (62 cups),

Granulated sugar – 3.4 kg,

Water – 31 glasses,

Citric acid - 1 teaspoon (or juice of 1 lemon).

Preparation:

Peel the berries from stalks, twigs and black spouts (sepals, otherwise when wiped they will end up in jam.

In three hours, the two of you can easily empty half a basket. Pour water over the berries (half a glass of water for 1 cup of berries), cook until soft - about 20 minutes. Pour the broth into a saucepan - we will need it later.

Rub the berries through a colander. This is also a very long process.

We get two fractions, what passed through the sieve and waste - hawthorn berry puree.

And what remains in the sieve is the peel and grains.

Pour the broth over the waste from rubbing and cook for 15 minutes, strain again through a colander.

Combine with previously pureed puree and weigh. I got 3.4 kg. For 1 kg of pureed mass, add 1 kg of sugar, pour all the drained broth over it. Let stand overnight until the granulated sugar is completely dissolved.

Boil with occasional stirring over low heat until sour cream thickens for two and a half hours.

We check the readiness - drop it from a spoon onto a plate, let it cool, if it doesn’t spread, then the jam is ready.

Hawthorn or hawthorn are often ignored when preparing for the winter. And in vain! Today I want to tell you recipes for hawthorn jam with seeds, the benefits of which are undoubted. After all, this unpretentious berry is rich in vitamins and minerals, essential oils and biologically active substances. In a word, everything that is so necessary for a weakened body in the cold winter time. A fragrant delicacy will give you vigor, strengthen your immune system and overall health.

So, we've covered the theory, let's move on to practice. I am sharing with you my favorite recipes for making hawthorn jam at home.

There are many ways to make hawthorn jam, but personally I prefer recipes with seeds. Firstly, less fuss, saving time. Secondly, the seeds are also useful, and it would be unreasonable on my part to simply throw them away.

Is it possible to eat hawthorn seeds in jam?

It is possible and even necessary! Bones soaked in syrup become softer. They can be chewed like toffee candies. They contain useful substances that have a beneficial effect on the condition of the skin, hair and nail plates.

Delicious hawthorn jam with seeds: a simple recipe

Ingredients:

• 1 kg of hawthorn berries;
• 1 kg granulated sugar;
• 250-300 ml water;
• 1 packet of vanilla sugar;
• 1 tbsp. a spoonful of lemon juice or a pinch of citric acid.

Note to the housewife: The brighter the color of the fruits, the more nutrients they contain.

How to make jam:

1. We collect ripe berries, with an easily detachable stalk, whole, without blemishes. We will sort out the collected berries, peel them, wash them and dry them. The best way to do this is to spread the fruits on a towel.
2. Pour granulated sugar into an enamel pan and pour water. Heat slowly, stirring, until syrup forms. The sugar should completely dissolve.
3. After the syrup boils, add the fruits and, still stirring, bring to a boil again. Immediately turn off the heat and leave the berries on the stove to cool slowly for 12 to 14 hours.
4. Then heat the jam again, add vanilla sugar, lemon juice or acid. Cook the dessert, stirring until it thickens. This will take approximately 25 minutes.
5. You can immediately tell when the jam is ready by the dizzyingly appetizing aroma that fills the kitchen. If in doubt, you can drip a little of the sweet treat onto a cold saucer or plate. The drop should not spread.
6. Turn off the heat and leave for a while. The jam will thicken as it cools. Then pour it while still hot into sterilized jars and roll up the lids. Turn it over and wrap it with something warm. Leave until the jars have cooled completely.

Tip: Lemon juice (or acid) will help the treat retain the bright natural color of the hawthorn fruit.

Here's an easy-to-follow recipe for hawthorn jam with seeds - a benefit and a dessert at the same time! We store the treat in the pantry, and after opening the jar - in the refrigerator. The syrup can be served as a gravy for pancakes, pancakes, and sweet desserts.

I found an interesting video that explains in detail how to cook this wonderful dessert.

If you have a lot of hawthorn, the recipes for making jam don’t end there. You can add various additives to the glod and cook mixes that are not only healthy, but also very tasty!

Healthy jam from hawthorn and apples

A coworker shared this recipe with me. She has a lot of apples growing in her dacha, and there is no shortage of apples either. Therefore, she more than makes winter treats with aromatic delicacies, treats everyone and tells them how to cook.

Ingredients:

• 1 kg of hawthorn fruits with seeds;
• 500 g apples (Antonovka is best);
• 500 g granulated sugar;
• Zest of 1 orange;
• 0.25 teaspoons of citric acid.

How to make jam:

1. Let's sort through the hawthorn berries, selecting and discarding the damaged ones. Wash the remaining beautiful fruits and dry them on a towel.
2. We will also wash the apples, cut out the core with grains and tails. Cut into thin slices, then cut each slice into three more equal parts. The size of the apple pieces should be approximately the size of hawthorn fruits.
3. Place the fruit in an enamel pan or basin, mix, and sprinkle with granulated sugar. Let it sit for half an hour, soak in sugar.
4. Then put it on the fire and heat it, stirring. After boiling, cook the dessert for half an hour over low heat. We make sure that the delicacy does not burn.
5. Cut the zest from the washed orange, chop it and add it to the jam five minutes before it’s ready. Then we will add citric acid - for better preservation of the color and beneficial properties of the dessert.
6. Sterilize the jars and pour a ladle of still hot (but not boiling) jam into them. Roll up the lids.

Preservation is perfectly preserved in a cool place until the next harvest.

Fragrant glod jam with oranges

The bright orange delicacy is an undoubted benefit for your body and an excellent way to lift your spirits on stormy days. I cook it according to a recipe inherited from my mother-in-law. It turns out amazingly delicious. And what a aroma!

Ingredients:

• 2 kg of hawthorn fruits (gloda);
• 2 pcs. oranges;
• 1.6 kg granulated sugar;
• 1 package vanillin;
• 0.25 teaspoons of citric acid;
• 400 ml water.

How to cook:

1. We sort out the berries, wash them and dry them. Remove the stalks and inflorescences.
2. Boil syrup from water and sugar in an enamel pan. Stir constantly so that the syrup does not burn.
3. Pour hot syrup over the bowl and leave for several hours (10 or 14). It is best to pour the fruits in the evening and continue cooking in the morning.
4. Peel the oranges and divide them into slices. Cut each slice into several pieces and remove the seeds. Add it to the pan with glod and put it on the fire. Cook, stirring occasionally, for about half an hour. At the end of cooking, add citric acid and vanillin.
5. Pour the delicacy while still hot into clean, sterilized jars and screw on the lids with scalded boiling water. Let's turn it over and wrap it up. After cooling, put it in the pantry for storage. Or we don’t hide it – we serve it right away for tea!

Tip: It’s easy to check if it’s ready – drop a little jam onto a smooth, cool surface. If it doesn’t spread, the dessert is ready.

Vitamin jam from hawthorn and rosehip

We can make winter preparation even more useful if we combine glod and rose hips in one recipe. Of course, you will have to tinker a little with rose hips, but the content of vitamin C will increase significantly. A delicious dessert suitable for strengthening the body, increasing immunity, preventing and treating colds (with complex therapy).

Ingredients:

• 1 kg of hawthorn fruits;
• 1 kg of rose hips;
• 2 kg sugar;
• 2 liters of water;
• 0.5 teaspoons of citric acid (or 3-4 tablespoons of lemon juice).

How to cook:

1. We prepare the hawthorn as in previous recipes - we sort it out, wash it, and dry it.
2. It’s more difficult with rose hips; we will need to remove the seeds from it. First, we clean the fresh berries from cuttings and sepals. Then we wash them in running water. Cut each berry in half and remove the seeds with a spoon.
3. After this, put the rose hips in a bowl and cover with cold water for 5-10 minutes. During this time, the remaining seeds that could not be removed will separate and float. Remove all debris with a slotted spoon. Place the berries on a sieve to drain.
4. Pour 2 liters of water into an enamel pan and put it on fire. When the water almost boils, slowly add sugar, stirring, and cook the syrup. As soon as the sugar has completely dissolved, add rose hips and hawthorn berries to the pan. After boiling again, cook for 5 minutes, stirring constantly so that the jam does not burn.
5. Then turn off the heat and leave the dessert to steep under the lid for 6 hours so that the fruits are well saturated with syrup. After this time, heat the contents again to a boil and cook over low heat for 15-20 minutes. The jam should thicken a little.

Note to the housewife: After complete cooling, after a few hours, the jam will become even thicker. If you don't like too thick a treat, keep this fact in mind. In this case, it is better to slightly undercook the workpiece. Then more vitamins will be preserved.

At the very end of cooking, add citric acid (or juice) and mix. While still hot, pour the jam into dry, sterilized jars and screw on the lids.

The vitamin treat is ready!

Beneficial properties of hawthorn dessert

Glod contains a whole range of essential vitamins (for example, A, group B, C, E, K, etc.), minerals (iron, magnesium, calcium, potassium). The berries are rich in organic acids - malic, citric, ascorbic and tartaric.

I would especially like to mention the rare ursolic acid - an excellent immunostimulating, tonic, rejuvenating, and also fat-burning agent.

In folk and official medicine, hawthorn has long proven itself well in the treatment and prevention of heart disease, hypertension, kidney disease, thyroid disease, menopause in women, increased anxiety and insomnia.

Contraindications

But if you hypotension, be careful with this delicacy. Glod greatly reduces blood pressure, especially with long-term use, and can cause dizziness, weakness, and even fainting.

You should not take hawthorn dessert during critical days, during pregnancy and breastfeeding(at least up to 5 months) and children under 12 years old. Glod increases the tone of the uterus, which is fraught with bleeding, and is poorly absorbed by the growing body. During menopause, on the contrary, hawthorn will help relieve pressure surges and relieve hot flashes.

How to take jam for hypertensive patients

Here are some easy-to-follow recipes for hawthorn jam with seeds - the benefits are enormous, and it takes very little time and effort to prepare. Try it, cook a delicious delicacy, and I’m sure that you will serve it with tea, pancakes, pancakes and simply as a vitamin supplement more than once in the cold winter. Bon appetit and good health!