The varieties of draining a great set. After all, the ace is a wild ancestor of plums, and the degree of domestication and crossing gave out many varieties, various sizes, forms and taste.
From plum-thorn, it turns out simply magic jam. After all, Ternovka has a more pronounced taste than her homework.
The sour-sweet taste, with a barely caught taperness, distinguishes the jam from the wild plum of thorns, from all other types of plum jam.
By 2 kg Dzhal:
- 1 kg of sugar,
- And at the request of Vanillin.
Wash the thorns. Currente the fruits in half and remove the bones.
Fold plums into a saucepan and pour them out with sugar. Shake the saucepan a couple of times so that sugar stirred with a thorn and leave it overnight. Plums should let juice and soak sugar.
The next day, put a saucepan on the fire and bring the jam to a boil. Notice for 5 minutes, and as soon as these five minutes go through, remove the saucepan from the fire. Cover the jam with the lid and let it stand in the course of an hour.
During this time, prepare banks and covers. Sterilize them and dry.
Put the jam on the fire again, mix it, and as soon as it boils, take a big spoon, spread the jam on banks and sunk.
You do not need to pasteurize jam from thorn. Immediately twist the covers and cover the bedspread, until complete cooling.
The shelf life of the "five-minute jam" at room temperature is about a year.
Thorn jam in a slow cooker
Ingredients:
- 1 kg Ternovka
- 1 kg of sugar.
Clean the thorns from the bones, fold it into a slow cooker and pour sugar. Stir a pretty plum and leave for half an hour so that the plums let juice.
Now close the multicooker's lid and in the "quenching" mode be boiled 40 minutes.
10 minutes after the start of the cooking, it is advisable to mix the thorns again for more uniform extinguishing.
As soon as the multicooker timer informs you that the jam is ready, you can put it on banks, close and send it to storage.
Jam from a non-seated thorns with bones
It happens that we come across unrivaous plums and it is impossible to remove bone out of them. From such a plux you can cook a jam with a bone, which will not give up to taste with a joy of mature fruits.
Wash the fruits and pinched the skin of the thorns for a fork, or toothpick in several places.
It is necessary so that the skin does not burst and crash with plums. Otherwise you will get a yellow pulp separately, and sad dark skins from above. If you have forgotten some skin, do not be discouraged and make a jam jam.
But since you did not forget, continue.
For the unwarked thorns, you need to take a little more sugar.
Per 1 kg of thorn - 1.5-2 kg of sugar.
Fold plums into a saucepan, pour sugar and mix. To leave for a long time a thorns with sugar makes no sense, because unrivaled fruits will not give juice. But you can fix this case, pouring a glass of water in a pan. Jam from this will not become liquid. After all, in essence, the water will only reimburse the absence of juice.
There is an important point when cooking misappropriate plum is the beginning of cooking. It is necessary to heat it very slowly so that the plums are not burned. As soon as the thorns boil, notice for 5 minutes, after which remove the pan from the fire, cover it with the lid and leave it to a complete cooling.
Jam is boiled in 3-4 stages if you have enough patience. Be sure to remove the foam, which is formed during the boiling process.
Checking for the readiness of the jam is carried out dropped.
If the drop does not flow, then the jam is ready. It can be laid on banks, and wait for the winter.
How to cook the "five minute" jam from plum, look at the video:
Many owners are looking for an alternative to classic billets for the winter. Some of them choose the throat fruits, from which you can prepare jam and other dishes by numerous recipes.
Fruits are unique, they are distinguished by their characteristic tartness. Recipes are affected by a variety: After all, the turn can be prepared delicious along with plums, citrus or allych. Some recipes for cooking blanks from the cooler you read below.
How to make a blank from a turn on the winter
Turning is a special and dense berry, which should be broken under the abundant sugar layer about 20 hours. During the day, the juice will turn into syrup. When cooking jam from a turn, it cannot be reworked on the stove, since the turning will turn into a puree and lose its taste.
If you decide to make a jam from a turn, then, regardless of the recipe, you need follow such rules:
- Turran berries are early and later. When determining maturity, pay attention to the peel, which should purchase ink blue color. And the pulp should be clearly pink and moderately supple. Soft fruits will not suit, it is better to take solid and slightly unrite.
- Turning is better to cook entirely with plums or alcohol.
- The peel can be removed by pulling the cooler with a steep harrow.
- Not in all varieties of turning, it is possible to separate the bones from the flesh, so there are recipes for cooking jam with bones.
- If you decide to cook the jam, the berries are fully boiled, and then wipe through the sieve and separate the skins and the remaining surfaces of the turn, from which you can cook or cook homemade wine.
Quick Jam Recipe With Bone For Winter
Such a recipe is simple and fast, and since the berries are not once again boiled, you will most save their useful properties. You will be needed: Small Turner - 2-2.5 kg; Sugar - 3 kg; Distilled water - 0.5 liters.
Berries for jam from turning need sober up and rinse in cold water. If they have frying juice, then such berries are not suitable. Throw on a colander and pour into the cooking container with a smooth layer and cover with a sugar layer. At the end, pour water, cover the lid and turn on the middle fire.
After boiling jam cook around 5 minutes On a small fire. Explress the finished mass into sterilized banks and block them. Let cool and transfer to a cold place. Such a billet for the winter can be stored from 1 to 5 years, depending on the conditions.
Recipe for cooking jam from Turran in a slow cooker
High temperatures helps to cook such a jam quickly quickly. In some cases, a few minutes for the robble of fruit. It is very important to control the process of cooking jam and not give it to "escape."
The easiest way to do this, to take a multicooker for cooking dishes. In this device, the thorns jam for the winter preparing very quickly. For the recipe will be needed:
- Turner - 3 kilograms (can be together with alcohol or plums).
- Sugar - 3 kg.
- Water - on the eye.
- Pear and apples - 0.3 kg.
Berries are good, wash, drop on a colander, and strain from excess water. Apples and pears we save from the core and skin and cut on thin slices. All components are placed in a multicooker's bowl, sugar sugar between them.
Cover the bowl of the towel and leave for the release of juice for 10 hours and the appearance of the syrup. When there is enough liquid, set the bowl in the instrument and turn on the extinguishing program at about half an hour. During this time, cooking sterilize banks, place them on the plate and cover with covers.
When the jam is ready, to break it on the banks in the warm package hot. Close banks tightly, turn them over, wrap and cool down. For the winter, keep in a cool place.
Recipe for the preparation of thunder jam with apples
In the previous recipe, apples were needed to enhance taste, and in this they are activated along with a carbon. Apples will give a blank pleasant sourness and thicken the mass to the state of jelly.
You will be needed by a kilogram of coarse and apples, as much sugar and 0.5 liters of water. The preparation algorithm is:
- My fruit and envy.
- We clean apples from the internal and peel.
- Fruits fold into the pan, throw water and put 5 minutes until the berries soften.
- Wipe the fruit through the sieve, add sugar and boil 5 minutes, stirring well.
Finished dish fill banks, cloggle, shift in a dark and cold place. With the right conditions, this workpiece can be stored for a very long time.
Tern jam with oranges
The orange added to the workpiece from the cooler can give both sourness and bitterness, it all depends on whether you use the flesh or zest, respectively.
You will be needed for a recipe one and a half kilogram of stuff, half a kilogram of plums, 1 kg of oranges and as much sugar. Water take an eye.
Take, wash and dry fruit with paper towel. Remove bones, Remove the peel with oranges, the pulp must be disassembled on the slices. The orange zest is finely rubbed on the grater, remove the film from the poles.
Then the fruits lay layerly into the enameled dishes and sugar pepper. At the end there must be a sugar layer. The zest must be an intermediate layer. All leave for a day to highlight juice.
Fruits and syrup put on fire and mix, i bring to boil. Add sugar if necessary and let the mixtures of another 10 minutes. We decide jam on banks and close for the winter.
Recipe for thundern jam with Alych
In this recipe, the fruits do not get rid of bones and leather, you will need a kilogram of yellow and red aliens and coarse, half a kilogram of forest nuts, 0.5 kg pears and a kilogram of sugar.
My fruit and sort, we clean from the bones. Cut the core from pears and remove the peel, the flesh cut on slices or cubes. My nuts and envy. Fruits fall asleep in a saucepan, fall asleep sugar and give it to launch for 2 hours.
Put the contents on fire and let's leave, then add nuts and boil another quarter of an hour. Then, the jam is folded into the jars and is removed in the refrigerator until winter.
Preparation of thorns without seeds
Turning varieties There is a lot. The fruits of hybrid varieties have a sufficiently large size, they are relatively soft and sweet. Some preparing them just like plums. Fruits of wild turning, on the contrary, solid and tart.
Jam from them will be good only if you know how to cook it correctly. Compliant with the recommendations are the more important than the acid and the fourth of the coarse, of which it is planned to make jam.
This recipes will require:
- tern berries - 2.5 kg;
- water - 1 liter;
- sugar - 3 kg.
Berries are selected, my and fall asleep into a large saucepan, pour warm water. Put on a slow fire and cookwhile turning will not soften. We remove the saucepan from the fire and pour the contents on the colander. The berries are drying, cleaning from the seeds, we return to the pan and pour clean water, we also add sugar.
Jam boils slowly until sugar is dissolved. When syrup becomes homogeneous, boil it 15 minutesthen it can be removed from fire. Cooking jam you need until it thickens for an hour. Store for the winter this dish can be long enough. With proper storage, such jam can be preserved up to three years.
Jam from Turn - this delicious billet for the winter With the original taste that everyone can cook. After all, the ingredients and the method of cooking are quite simple and accessible, and you will not be difficult to pamper your relatives in winter.
Today, dear readers, we will talk about a plant that is often undeservedly ignored, and sometimes just rejected by many people. We will talk about the thorns today.
Apparently, such a negative attitude towards the Tern is due to the fact that it was a thorns of a wreath on Jesus Christ, sentencing him to the death penalty. Some believe that baptized people in no case have a thorns berries.
All this, of course, deep delusion. The plant is not guilty of anything, and it is possible to speak about his benefits and simply infinite.
How beautiful prickly thickets thurning In April and May, completely covered with gentle white flowers, around which bees pianic! After all, the thranger is a wonderful honey. And in the fall, even in the clearest sunny days, the thorns are as if they are twisted by Sizovato-blue fog because of the abundance of mature berries.
Turn is growing in Europe and Asia, in the Caucasus and in Western Siberia. And everyone known is nothing but the fruit of the crossing of Alychi and Tern!
A thranger, which refers to the family of rustic, grows everywhere. Unfortunately, there are places where this plant is ruthlessly destroyed by the population. And it is unknown to them that the turn has long been known as the medical and dietary agent for gastrointestinal diseases. Dishes cooked from the Tern improve the work of the digestive organs.
In the thorns, everything is valuable: roots, wood, bark, flowers, fruits, upper pigmented cortex layer, which is used to treat corrosive inflammation.
Flowers are used in as a lightweight. They excite the activities of the kidneys and regulate the metabolism. There are cases when monks during persecution saved tea from flowers or Tern leaves.
Berries plants have a binding, blood purity. Moreover, mature fruits knit, reducing the number of urges, while the flames of the thorns are planted. From the frank berry make a jam, jam and jam, which is not inferior to the cherry in taste and useful properties. Make various seasonings from berries, tincture on red wine or vodka, etc.
Roots and wood are a wonderful coating agent. Young wood reduces blood pressure, and the decoction of the roots is used in gynecology. The pastry bark also has antipyretic and anti-inflammatory effect.
Leaves are used as a good diuretic and lightweight medicine. The young leaves of the thranger harvest immediately after his flowering, weave as tea, and drink instead of real tea to cause rich allocation of urine and easy intestinal ability. Such tea is especially useful to people who work at the table for a long time.
Turn is not only food and and excellent honey, but also durable dye, which is actively used. The bark gives it a durable yellow and black color, and the berries - red.
For the preparation of medicinal raw materials, the flames of the thorns should be dried in the shade, and the dried stored in well-closed tin cans, stirring from time to time. You can store the fruit dried in the shade. Of these, you can cook chambers, which in winter will enrich the body with the vitamins of the group B, A, C, K, sugar, apple and citric acid.
Try to prepare such drinks that will undoubtedly bring the body much benefit.
Tea Flowers Tern
Only dry flowers are used. They are brewed at the rate of 1 tbsp. A spoon of dry flowers on 1 glass of boiling water or to taste mixed in natural welding.
Tern flowers contain essential oils, bitterness and tunnels, so tea from them has a specific aroma, excites the activities of the kidneys and gallbladder and is very effective in disruption of metabolism and liver disease.
Tea Leaf Tern
Young leaves are collected immediately as soon as the thorns are wondering. 1 tbsp. A spoonful of leaves is brewed with a glass of boiling water and drink instead of real tea or mixed in tea welding to give it a special aroma and a kind of taste.
"Such tea", according to the famous phytotherapist M.A. Nosalya, "Useful to people who have been conducted for a long time of the Cabinet Lifestyle."
Jam from Tern
1 kg of tern is taken by 1.3-1.5 kg of sugar, 3 glasses of water.
Rider, wash, give a track of water. Prepare syrup. To the boiling syrup, to lower the berries, bring to a boil and remove from the fire. Secondary cooking is carried out only after the berries are completely cooled. To put on a weak fire, bring to a boil. Stumbs away, remove the foam and turn off the fire. After a few hours when the jam cooled, spend the third cooking, now giving jam to weld until readiness. Do not forget to stir and remove the foam.
If you want to close the cans to hermetically or roll them with tin lids, pack the jam hot. And if you close the cans with plastic covers, wait until it cools.
Jumped or jam from tern
Take very ripe berries, washed and placed in a large pelvis. Berries are poured with water so that it is not only covered with them, and so that the water was 2-2.5 fingers more than berries. With constant stirring, the berries should well be welded so that the bone is quite well separated from the pulp.
Then the cooked berries gradually wipe through the sieve, washed with water bones, in which berries were cooked, and diluted with her finished puree. Again put now cooked puree on fire, bring to a boil. Add sugar to taste (0.5 kg of sugar usually take 1 kg of berries) and boil jam or jumped until readiness, constantly stirring, so that it is not burnt. Depending on what thickness want to get, it is possible to add water to it, which is administered with sugar.
Delicious turns are obtained by a thorns or jam, if you cook it with apples or sweet plums in the ratio of 1: 1, that is, 1 kg of thorns 1 kg of apples or plums.
Compote from Turn
Torn berries to go through, rinse and fill them with 2/3 banks, to fall asleep sugar (at the rate of 1.5 cup of sugar per three-liter jar) and pour steep boiling water to the top. Cover with covers and put sterilize. Three-liter banks are sterilized for 20 minutes, two-liter - 15 minutes, liter - 10 minutes. After that banks roll, turn over and cover with something warm. So leave until complete cooling.
Turn natural
Tern berries lowered to boiling water for several minutes. Then they get quickly noise and shifted to the prepared banks to the top, they add water in which the turn was blanch, and immediately rolled out tin lids. They put for 10-15 minutes sterilize and turn over, leaving so complete cooling.
In winter, compote, kissel, morse can be prepared from such a tern. And the berries wipe and make the seasoning seasoning to meat or fish dishes from the resulting puree.
Turn in its own juice
Banks Fill the berries to the top, cover with covers and put in a saucepan with water. While boiling water in the pan of Tern in banks will settle and give juice. As soon as the place is released in the bank, immediately put the berries. So come until the bank is fully filled with juice. Give the banks with ternea to seek, roll in covers and turn over, leaving cooling.
If you wish, you can add a small amount of sugar. But without sugar thorn in its own juice - excellent raw materials for cooking, kissels and horses.
Piquant pouring to meat and fish dishes
The Tern berries are good to boil well, as indicated in the recipe for the jam or jam, wipe through the sieve. Rinse the seeds with water in which berries were cooked, mix this water with the throat puree and put on fire again. Bring to a boil, salt to taste, add hops-Sunnels, saffron, dry kinse, black and red ground pepper. At the very end, add a crushed garlic. Optionally, you can add sugar.
Such seasoning can also be prepared with the addition of drain and apples.
Autumn - it's time to proceed to stocks for the winter. A good alternative to traditional and classic billets from tomatoes, cucumbers, peppers, currants and raspberries - soaring ground fruit. The crop of tern rarely led the gardeners. The fruits are unique, they differ in characteristic tartness and pleasant sweetness. Recipes are also affected by variety. You can cook delicious jam, jam, sauce to meat, compote with apples and much more.
Features of the billets from the Tern
Turn is a rare guest in the gardeners. Much more often occurs such a culture as a terrib. This is the same plant, as well as a thorns, has all its vitamin and mineral properties. But the fruits are much larger, not so tart for taste and sweeter.
A thranger is a wilderness, and ternish - an indulged hybrid. Fruits and the other plants call the turn.
Bottling for winter jam and sauces, it is necessary to take into account the taste features of the fruit. Territory has a rather pronounced tart, astringent, with sour taste. Sauce from it will be the perfect addition to meat and bird, improve digestion when making hard and oily food.
If the fruit is to collect late autumn, it acquires pronounced sweetness, while maintaining his tartness. The turns are harvested in the same way as a plum, using the same technologies, but the taste will differ in other saturation and taste. And if it requires enough courage to use it in a fresh form, then in recycled it almost to all.
Sweet sunsets for the winter
Fruit is dense enough. Before you cook the blanks from the Tern, it insists in sugar sand for at least 20 hours. During this time, the fruits will be allowed and, mixing with sugar, they will give syrup. Additionally, it is worth considering the following preparation rules:
- 1. And in the earliest, and in late grades, the degree of maturity is determined by dark blue, ink color of the peel and pink pulp. Only hard fruits are suitable for blanks, slightly unrodes.
- 2. Turn is written entirely, separated by half and dripping a bone. If the recipe is removed, then in front of this, the fruit is drained with steep boiling water.
- 3. Not all varieties allow you to remove the bone, so there are ways to prepare an undetected fruit.
- 4. When cooking the jam, the turns are boiled as a whole, then wipes to separate the pulp from the bone and skins.
Thorish jam
Required ingredients:
- turn - 1 kg;
- water is 1 cup;
- sugar - 1 kg;
- rose oil - 2 drops. In this recipe, natural oil is used, but if not, they do without it.
Cooking:
- 1. Berries thoroughly wash. Put in a deep saucepan. Fall as a sugar in proportion 1: 1. Add water.
- 2. After a few hours, put on the minimum fire. Cook for 30 minutes.
- 3. Noise to take out berries, put on pre-sterilized banks.
- 4. The remaining syrup is another 30 minutes, stirring constantly.
- 5. Pour the resulting fluid berries.
- 6. Banks are tightly closed by sterilized covers.
Tern Jem
In order to prepare the thorns of Jam, only three ingredients will be needed:
- turn - 1 kg;
- water - 0.5 l;
- sugar - 1.5 kg.
Prepare as follows
- 1. Rinse the turn, cut in half, remove the bones.
- 2. To fall asleep half of the sugar, attach the same water, retain for an hour.
- 3. With the help of a blender to make mashed potatoes, add remaining water and sugar.
- 4. Put on fire, reduce it to a minimum and boil about 40 minutes.
- 5. Default on pre-sterilized banks, clog, flip and cover with a warm blanket. Wait while cool.
Compote with apples
For such a compote at the rate of one 3-liter container, such products will be needed as:
- turn - 0.5 kg;
- apples - 0.5 kg;
- water - to the neck of banks;
- sugar - at the rate of 250 g per 1 liter of water.
Cooking:
- 1. Thorough thorn thoroughly, leave it whole.
- 2. Wash apples and chopped large.
- 3. Sterilize the jar, fold all the fruits.
- 4. To add to the "shoulders" the containers of steep boiling water, close the lid, wrapped in a warm blanket, retain for 30 minutes.
- 5. Make water from the can in the container in which syrup will be cooked.
- 6. Add sugar, boil to its complete dissolution.
- 7. The resulting syrup pour back to the container. Turn the sterile lid.
- 8. Capacity to flip over, cover with a blanket, wait until compote cools.
Marinated thorry
If you make a turn on this recipe, then it will look like olives. The following ingredients will be required:
- turn unripe - 1 kg;
- water - 750 ml;
- 9 percent vinegar - 50 ml;
- pepper peas (fragrant, black) - several pieces;
- carnation - 2 pcs.;
- lavar leaf - 2 pcs.;
- sugar - 2 tbsp. l.;
- salt - 2 h. l. without a slide.
Cooking:
- 1. Rinse the thorn, go through, remove soft, fested, spoiled fruits.
- 2. Scroll through sterilized banks (preferably a small volume is about 0.5 liters).
- 3. From the remaining ingredients to prepare marinade. Hot pour into banks, set back for 15 minutes.
- 4. Dry the liquid back into the pan, boil and replenish the tank containers again.
- 5. Hermetically close the cans with sterilized lids, turn over, bite the blanket, retain to complete cooling.
Turn "olives" insist not less than a month. After this period, the bank can be opened - the product is ready to use.
Late autumn - an incredibly generous time for home billets, the abundance of fresh vegetables and fruits is striking with its bright colors and colors, not worth talking about. Well, how do not stock vitamins for the winter, cooking jam, jams, compotes, salads and homemade solutions? Meet territory - blanks for the winter with recipes, which are tested by time.
Territory in our gardens is rarely found quite rarely because of their sipastic branches, and the taste of berries seems sour, and even with an astringent flavor. Late in the fall, when the fruits ripen, the taste becomes sweet, but the binding properties are still preserved.
Tkemali from Tern - Excellent seasoning to meat
Pattus Sauce with sourness perfectly complements the taste of meat and fish dishes, the toughness of the Tern will help to correctly digest heavy food. He will add the patience territory. Billets for the winter Such sauces will save you from burdensome thoughts about the unusual and delicious dishes, write down recipe!
- Ripe berries Tern - 3 kg;
- Kinza is a small beam;
- Garlic head;
- Hops - Sunnels - 25 gr.;
- Salt, sugar, freshly ground pepper;
- Vinegar is a teaspoon per liter of a ready sauce.
Cooking sauce:
Vinegar in this sauce is added only if you make a large volume of sauce and plan to store it.
Drop sideways, remove the bones and, shifting into a saucepan, tomorrow on a small fire without adding a liquid.
Thoroughly cut the cooled mass through a sieve, add spices and seasonings, garlic and crushed greenery.
Heat the sauce before boiling and decompose on pure jars. You can store tkemali without vinegar in the refrigerator, and adding vinegar jackets can be rolled and removed into the cool place.
Current compote
What can save beneficial properties of berries better than compote? In winter, this drink will save from avitaminosis and infectious diseases. Well, he copes with most gastric problems - so the compote from the Territer is necessarily worth drinking the next morning after a lush New Year's feast.
For cooking you will need:
- Sugar - 600 gr
- Water - 600 ml
- Berries - 1 kg
First of all, boil sugar syrup. As you understand, it needs only sugar and water. As soon as the sweetened water boils, it is possible to lower the berries for 5 minutes. Everything, tasty and useful compote from ternish for the winter is ready!
Delicious jelly from thorns
Pectin is enough in the fruits in order to prepare a gentle and delicious jelly for winter evening gatherings with relatives and friends. Jelly from enters the list winter blanks, recipes which are quite simple.
For cooking you will need:
- Tern fruits - 2 kg;
- Sugar sand - 1.6 kg.
Jelly cooking:
For the preparation of jelly, overbid the turn, remove the bones and scroll the flesh twice through the meat grinder. Using gauze, press all juice. If you have a juicer, the process will noticeably simplify.
Add sugar and boil the syrup on slow heat before launching.
Ready thick syrup need to be poured on jars, roll with sterile covers and wrap. After cooling, the syrup in the bank is quite thickening. Jelly can be used to prepare homemade buns and pies.
Marina dokicheva.
