Blackthorn jam

To make sure of the quality of the berries that we picked up for making jam, we will need to conduct a thorough sorting. Any berries that have damage, a hint of rot or something similar will be put aside.

The remaining, best fruits, we wash under the tap and transfer to a saucepan filled with warm water. Set the heat of the stove to medium strength, and stirring, cook the blackthorn berries until they become soft. Remove from the stove, but do not drain the water, but pass it through a colander.

We dry the berries in a colander and get rid of the seeds there. The peeled berries are returned to the pan. Pour in the same old broth. Sprinkle sugar in a saucepan and cook until it completely dissolves in water. From this moment, the countdown begins. When almost 15 minutes have passed, remove the pan from the stove.

Thorn jam, in principle, is ready. If we are not satisfied with its density, this matter can always be solved by longer evaporation of the liquid from the mixture. We pack the hot jam in boiled jars.