Many owners of household plots have hawthorn - a medicinal plant that delights us every autumn with its crimson-scarlet fruits (berries ripen in September - early October). Most varietal hawthorn shrubs are a source of delicious berries with nutritional and medicinal value. Many people like their mealy consistency and delicate sweet taste with a slight bitterness. It turns out that in terms of the content of biologically active phytonutrients, hawthorn is not much inferior to the famous source of vitamins and other compounds useful for the body - rose hips.

The composition and benefits of hawthorn for the body

Sugars in the composition of hawthorn are mainly represented by fructose, and their amount ranges from 5% to 11%, which allows people who are suffering to freely eat the fruits. Berries contain vitamins (carotene, ascorbic acid, rutin), quercetin, tannins, organic acids, fiber, choline, acetylcholine, antioxidants, and mineral compounds.

Particularly appreciated in the composition of hawthorn are flavonoids, which lower the level of dangerous, increase blood circulation, and have a beneficial effect on the processes of hematopoiesis. The intake of flavonoids from food leads to an increase in the supply of oxygen to all organs, primarily to the heart and brain.

Pectin substances in the composition of berries, which during processing have gelling properties, contribute to the removal of salts of heavy metals, radionuclides and accumulated toxic substances from the intestines. Selenium in hawthorn helps to increase immunity and protect the body from cancer. All this unique composition makes hawthorn a particularly valuable product that slows down the aging process of the body.

Nutritional Uses of Hawthorn

Berries are eaten fresh. Large-sized fruits are especially tasty. They also make jam from them, roll up compotes, make wine, jelly, confiture. It should be noted that the abuse of hawthorn is undesirable (the daily rate is no more than a glass of fresh berries), since the plant has a powerful therapeutic effect, in particular, hypotensive (in case of an overdose, a sharp decrease in blood pressure is possible) and activating the work of the heart (with increased amounts, cardiac disorders occur. rhythm).

Methods for harvesting hawthorn for the winter

An adult plant produces 10 to 50 kg of fruit. Experienced gardeners use a variety of methods to process that many berries and enjoy their benefits all year round.

Drying hawthorn

Before drying, the fruits are sorted, washed in running water and laid out in a thin layer to evaporate excess moisture.

The easiest way to dry berries is to use an oven or electric dryer. The only condition is that the temperature for heating should not exceed + 60 ° С, since otherwise, the destruction of many valuable biologically active compounds is possible.

Another drying method is in a natural way in a well-ventilated dry room, for example, in the attic, a glazed loggia, a closed summer cottage. The berries are laid out in one layer on a spread natural fabric (burlap, canvas), and covered with gauze on top. Fruits should be turned over several times a week and spoiled ones removed.

Great for drying hawthorn and central heating. For drying, the berries are poured into canvas bags that are hung over radiators, or they are stored in cardboard boxes that are conveniently placed on batteries.

Dried fruits are stored in paper bags, natural fabric bags, glass jars, cardboard boxes, always in a dark, dry place with good ventilation. Dried hawthorn is used for adding to jelly and compotes, making vitamin teas, medicinal preparations, decoctions, tinctures and infusions.

Freezing hawthorn

Modern freezers allow you to harvest a lot of fruits with minimal silage and maximum benefits, since when the products are rapidly cooled, most of the beneficial properties are retained. In this way, the berries are stored without loss from 9 to 12 months.

As before drying, hawthorns are sorted out, washed and laid out to remove excess moisture on kitchen towels or sheets of clean paper. Next, the fruits are poured into special tight bags with fasteners for freezing or plastic containers, not forgetting to sign the containers, and sent to the freezer, included in the "quick freeze" mode.

If you have free space in the freezer, you can use an even more efficient method. A pallet is placed in the freezer, onto which berries are poured in one layer. Fruits freeze in the shortest possible time, while preserving their vitamin and mineral reserves intact. Then the frozen berries are packaged in plastic bags and sent to storage in the freezer.

Hawthorn on cognac

A good option for using hawthorn fruits is alcohol tinctures. The only thing to remember is that such drinks are not consumed like ordinary alcohol, since the concentration of biologically active substances in them is high, but are taken as a therapeutic agent.

To prepare, take a dark bottle, pour 200 g of hawthorn fruit into it and fill it with a bottle of good brandy (0.5 l), seal tightly and put in a dark place for a month and a half for extraction. Filter the finished tincture and store in the refrigerator. The medicine is taken as a means of strengthening the heart muscle, improving the condition of the vascular network and toning the body, 25-27 drops once a day together with 50-100 ml of drinking water.

Such a unique product was presented to us by Mother Nature. Harvest hawthorn fruits for future use and enjoy their amazing taste and healing properties all the time.

Hawthorn is rightfully considered an effective heart remedy and not only - the medicinal properties that this plant possesses are very highly valued. Almost all parts of hawthorn are endowed with healing qualities, but fruits are especially useful and popular. In addition to the medical field, they are widely used in cooking for the preparation of compotes, fruit drinks, sauces and other types of delicacies. However, many do not know what to do with hawthorn? Our best advice for you.

The beauty of this hawthorn blank is its quick preparation. However, this does not affect the quality of the drink. Hawthorn compote turns out to be very tasty and, of course, healthy.

Required Ingredients:

  • hawthorn (fruit) - 200 g;
  • granulated sugar - 350 g;
  • water - 3 l.

Hawthorn compote recipe:

  1. When selecting berries for compote, you should pay attention to their quality - they should be moderately ripe, dense, without visible defects. We clean the fruits from small debris and rinse thoroughly in a colander under water, then set aside to drain.
  2. We sterilize a three-liter jar and a tin lid in any convenient way.
  3. Put pure hawthorn fruits in a prepared container.
  4. To prepare the syrup, you will need a separate saucepan or a metal bowl, pour clean water there, bring to a boil, add granulated sugar and wait for it to completely dissolve (remembering to stir constantly).
  5. Pour the berries in a jar with the resulting sugar boiling water (this must be done carefully and slowly so that the glass container does not burst).
  6. We close the compote with a lid using a seaming machine and set it upside down until completely cooled, covering it with a dense thing or a blanket. The cooling process will take about two days. Then the jar can be removed to the closet or cellar.

Hawthorn and apple compote

The beneficial properties of the components of this drink do not disappear during preparation, but, on the contrary, are preserved as much as possible. The valuable substances contained in apples and hawthorn fruits interact with each other, as a result of which their medicinal qualities are doubled. Such a hawthorn compote for the winter has a very positive effect on the human body, providing a tonic effect, it also strengthens the immune system. Thanks to the combination of apples and hawthorn, the drink is enriched with a lot of vitamins. This compote can be recommended for people with diabetes, gastritis and heart disease.

Required Ingredients:

  • hawthorn (ripe berries) - 500 gr.;
  • apples (medium size) - 9 pcs.;
  • sugar (sand) - 1 kg;
  • water for syrup - 9 l.

Step-by-step cooking instructions:

  1. First, we will prepare the jars: for this recipe, take 3 pieces of 3 liters each, wash them thoroughly, and then sterilize in any way (we do the same procedures with metal lids).
  2. We select the ripe berries, but not overripe and without damage, remove the “tails”, put them in a sieve (colander), rinse them thoroughly and set them aside so that the glass will have excess water.
  3. Wash the apples, if there are external defects, carefully remove them, cut the fruits into large slices, not forgetting to cut the seed pods.
  4. We lay out the main ingredients in the jars - first we put the hawthorn on the bottom, and then we throw in the apple pieces (the number of components in the containers should be approximately the same).
  5. Let's go to the syrup. For 9 liters of water, you need a large saucepan, bring the liquid to a boil in it, and only after that add sugar (sand), not all at once, but carefully add in parts, stirring constantly. After the sugar crystals are completely dissolved, let the sweet water boil for 3-5 minutes.
  6. We pour the syrup into jars. We take a ladle, scoop up boiling sweet water and pour the ingredients inside once, leave it there for 30 seconds so that the container heats up and does not burst from the temperature drop (the whole process is repeated with each jar), then add the rest of the boiling water to the brim.
  7. We close the compote with a lid, roll it up and turn it over (check that the lid does not leak). We hide the cans in a warm blanket for 24 hours, during this time the workpieces must cool down, then they can be rearranged in a dark place.

Hawthorn compote with black grapes

The combination of these two components in the compote is very original, due to which it has a distinctive taste. In winter, this drink will be especially useful, as it contains many vitamins necessary for the human body, especially weakened by cold weather and lack of sun.

Required Ingredients:

  • hawthorn berries - 700 g;
  • clusters of black grapes - 2 or 3 pcs.;
  • granulated sugar - 500 ml (per 3 liters of water).

Hawthorn compote recipe for the winter:

  1. Rinse all the berries well under a stream of cool water, remove the stalks from the hawthorn, and do not tear off anything from the grapes, it should remain in the form of a bunch. Dry the clean fruits a little by placing them on a kitchen towel, which will absorb excess moisture.
  2. The three-liter jar in which we will lay the berry base should be sterilized.
  3. At the bottom of the treated container, first throw the hawthorn, and then put bunches of dark grapes on top (not too large).
  4. Boil the syrup for preparation in a saucepan, pour sugar into boiling water and, stirring, wait for it to completely dissolve, let it boil for another 3 minutes and remove from heat.
  5. Pour boiling water into a jar so that the water hides all the berries, for 3-5 minutes. This procedure will allow excess air in the fruits to escape, then add the remainder to the very top.
  6. We roll it up and leave to cool for two days, having previously completely covered it with a warm thing and turned it over onto the lid.

If, after cooking, you still have berries and fruits, then you can cook from them, and, the instructions for the production of which we have also added to our collection of recipes on the site.

Hawthorn compote with fruits, spices and herbs

The recipe for this compote is simple, despite the large number of ingredients. The content of vitamins in it is enormous. Additional elements in the form of spices and herbs give the drink a pleasant and refreshing taste. Compote is very useful for vitamin deficiency, colds and heart disease. If next time you are thinking about what to cook from hawthorn, feel free to take up this recipe.

Required Ingredients:

  • hawthorn (ripe fruits) - 1 kg;
  • pears - 3 pcs.;
  • apples - 2 pcs.;
  • lemon - 2 cups;
  • granulated sugar - 500 grams;
  • cinnamon - 1 stick;
  • ground cloves - 0.5 tsp;
  • fresh mint - 2-3 leaves (dried 1 tsp);
  • vanillin - 1 tsp;
  • water - 3 liters.

Hawthorn harvesting for the winter:

  1. Wash the hawthorn and free it from the seeds in this way: remove the "tails" and "noses", cut in half and, prying with the tip of a knife, extract the seeds.
  2. Wash the apples and pears thoroughly, cut them into large slices and remove the seed chambers from the fruits.
  3. Wash the lemon and cut off two circles (not thin).
  4. Rinse fresh mint leaves too.
  5. We put all the fruits, spices and herbs according to the recipe in a separate saucepan.
  6. In another saucepan, make the syrup, pour in the required amount of water and wait for it to boil, add sugar, it is necessary for it to completely dissolve, do not forget to stir.
  7. Pour boiling water from this saucepan into a bowl with prepared ingredients, put on fire and cook over low heat for about 30-40 minutes until the fruit softens.
  8. Over time, remove from the stove, cover with a lid and let it brew.
  9. We take a 3 liter jar, wash it with soda and sterilize it, the lid can be boiled in water for about 3-5 minutes.
  10. Pour the cooked compote into a processed container (carefully lay the fruits, berries and other ingredients on the bottom of the jar with a long-handled spoon and this must be done before pouring in the syrup).
  11. We roll it up, turn it over, wrap it up and wait for the blank to cool completely (about 1-2 days).

The compote should be stored in a cool place.

Hawthorn compote

If you are still wondering what can be made from hawthorn, then pay attention to this recipe. This preparation for the winter will be especially useful, since the pulp of the hawthorn will give all its useful substances to the drink as much as possible. It is recommended to drink it with a lack of vitamins in the body, various diseases, and also as a preventive measure in the form of hot tea. When cold, this compote is also very tasty and healthy.

Required Ingredients:

  • hawthorn (ripe berries) - 0.5 kg;
  • granulated sugar - 450 g;
  • water - 650 ml.

Hawthorn cooking recipes:

  1. Rinse the berries thoroughly, then cut them in two and remove the seeds (it is convenient to do this with a small knife). Put the cut and processed fruits in a sieve and rinse again under running cold water, set aside so that the excess liquid is glass.
  2. Let's start preparing the syrup - we collect the required amount of water in a saucepan and add granulated sugar, put on a high fire, stirring, wait for the sugar crystals to boil and completely dissolve.
  3. We reduce the fire so that the liquid is 80-85 degrees and at this moment we throw in the chopped hawthorn, boil for 3 minutes, turn off the stove.
  4. The drink should be infused (we stand for 10 hours).
  5. After the time has passed, strain the sweet syrup into a separate saucepan and boil again.
  6. The separated berries are evenly distributed over the jars (previously sterilized).
  7. Gently pour the pulp in jars with boiling syrup and cover with tin lids.
  8. The blanching queue: put a kitchen towel or any cloth in a wide saucepan at the bottom, pour ordinary water there and heat it up a little, then place the jars filled with compote, if necessary, add water to the pan so that it reaches the cans hangers. This process will take from 15 to 30 minutes, depending on the capacity of the containers: respectively 0.5 l - 15 min, 1 l - 20 min, 2 l - 25 min, 3 l - 30 min.
  9. We take out the cans from the pan with special tongs so as not to burn ourselves and roll them up.

The compote will cool naturally in an inverted state for a day or two, then it can be put into the pantry.

Hawthorn compote is equally useful for children and adults. Hawthorn recipes are not always easy to prepare and require some experience. It perfectly quenches thirst and is also able to support the human body in case of diseases, and also effectively helps to strengthen the immune system.

Important! Children can drink hawthorn compote in limited quantities (this also applies to pregnant women), since excessive consumption of the drink can lead to poisoning.

Hawthorn is a unique berry that has a range of nutrients that are rarely found in other plants. These include urolic acid. It is an excellent antiseptic that prevents inflammation. It also promotes vasodilation. Hawthorn berries are indispensable for the heart, liver, have anticancer properties and soothe the nervous system. They are very beneficial for the circulatory system, increase the resistance of the immune system.

Hawthorn jam contains a whole set of vitamins of group B, vitamin C, carotene even in a larger volume than in carrots. It is also a whole storehouse of potassium, magnesium and zinc, which are vital for humans. Moreover, it is very tasty and aromatic.

Another option for winter harvesting, rich in vitamins and minerals is. Its preparation will not take a lot of your time, and all family members will like the taste.

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, viruses, and to increase the body's defense mechanisms. In a period of increased risk of colds and viral diseases, tea with it is recommended.

This recipe is popular for its delicate and pungent taste and pleasant jam smell.

Required Ingredients:

  • granulated sugar 1400 gr;
  • hawthorn 1 kg;
  • currant puree 150 gr;
  • water 600 gr.

Preparation:

  1. Thoroughly wash and dry the hawthorn, remove the seeds. Sprinkle with sugar (400g).
  2. Leave the fruits with sugar for a day in a cool dark place. At the end of the day, add water and the remaining sugar.
  3. Put the resulting mass on the stove and boil.
  4. Add currant puree to the boiled hawthorn mass.
  5. Cook until tender. At the end, distribute the jam on the containers prepared in advance and roll them up.

It also has beneficial properties and tastes very good. You can look at the recipes for preparing it for the winter on our website.

Classic hawthorn jam

The easiest recipe. It prepares very quickly and does not require many ingredients. Classic jam is recommended for use in case of problems with the work of the cardiovascular system and as a prevention of inflammation and tumors. It has a positive effect on liver and kidney function.

It does not require many ingredients to prepare, and the process itself takes a little time.

Required Ingredients:

  • hawthorn 1 kg;
  • granulated sugar 500 gr;

Preparation:

  1. Wash and dry the fruits thoroughly. 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 a thick mass is obtained.

Important: during cooking, you need to stir the jam from time to time, 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 hawthorn and cranberry mix has a huge supply of vitamins, which are retained even during heat treatment. This jam is recommended to use to improve immunity, with colds and viral diseases. It has a positive effect on the heart and liver. Tea with cranberry-hawthorn jam perfectly calms and relaxes the nervous system.

Required Ingredients:

  • hawthorn 1 kg;
  • cranberries 0.5 kg;
  • granulated sugar 1 kg.

Cooking method:

  1. Dissolve sugar in a container with 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 ready-made jam into containers prepared in advance and roll them up.

Hawthorn jam in syrup

Delicious and healthy jam. It has a pleasant aroma and special antiseptic properties. Recommended to be taken as a preventive treat against swelling and inflammation.

Required Ingredients:

  • hawthorn 1 kg;
  • granulated sugar 1 kg;
  • vanillin 1 pack;
  • citric acid half a teaspoon.

Cooking method:

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

Hawthorn jam with seeds

Very aromatic jam with a pleasant slightly tart taste. The berries in the syrup resemble candied fruit in taste and consistency. The bones are soft and you can safely eat them. They add a kind of flavoring flavor. In addition, hawthorn seeds contain substances that have the desired effect on the condition of the skin, nails and hair.

Required Ingredients:

  • hawthorn 1 kg;
  • granulated sugar 1 kg;
  • vanilla sugar 1 pack;
  • a pinch of citric acid.

Cooking method:

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

Hawthorn jam with apples

In addition, this recipe is distinguished by its special savory taste and sweet aroma.

Required Ingredients:

  • granulated sugar 1.5 kg;
  • hawthorn 1 kg;
  • applesauce 150 gr.

Cooking method:

  1. Rinse and dry the hawthorn fruit thoroughly. Clean the seeds and stalks.
  2. Pour the prepared berries with 0.4 kg of sugar and put in a cool dark place for a day.
  3. Add water and the remaining granulated sugar to the resulting mass.
  4. Put on low heat, boil for 1-2 minutes and add applesauce.
  5. Boil for a few more minutes.
  6. Distribute the ready-made 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 properties beneficial to the body. It can be used to make delicious and aromatic jams, jams, compotes and marmalade. The recipes are very simple with simple ingredients found in every kitchen.

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

Many people know about the benefits of hawthorn fruit for strengthening blood vessels and heart, normalizing blood pressure in hypertension, as well as for 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 to be thick and very tasty. For this reason, it will not hurt to prepare several jars of such a valuable delicacy for the winter.

Cooking features

Hawthorn jam will meet the expectations of the hostess if she knows the peculiarities of its preparation.

  • Any fruit is suitable for jam, as long as they are ripe, but from large ones it turns out to be the most delicious and beautiful. This is important to consider when the dessert is cooked from whole berries.
  • Hawthorn can turn the skin of the hands brown, so it is advisable to use gloves when making jam.
  • A lot of sugar is not required for making hawthorn jam, since it still turns out to be quite thick and not too sour. However, it is not worth reducing the amount of granulated sugar relative to that specified in the recipe, since sugar is a natural preservative and ensures the safety of the dessert.
  • Hawthorn jam will be tastier if you add sourness to it. To do this, it can be cooked 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, since it also has preservative properties.
  • Store ready-made jam in sterilized jars. The lids must also be boiled.

It is important to know that no matter how tasty the hawthorn jam turns out, you cannot eat a lot of it. The maximum serving for a healthy person is 150 ml. At the same time, it is better to refuse this delicacy altogether for small children, pregnant women and people with low blood pressure.

Whole hawthorn jam: a classic recipe

Composition (for 2.5 l):

  • hawthorn - 2 kg;
  • sugar - 1 kg.

Cooking method:

  • Sort out, rinse the berries thoroughly and let them dry. They dry faster if sprinkled on a towel to absorb excess moisture.
  • Place the hawthorn in an enamel bowl, cover with sugar, stir and leave for 8-10 hours, covering the bowl with a cloth to protect future jam from insects.
  • Put the basin on a low heat and every couple of minutes gradually increase the intensity of the fire until the jam boils.
  • After boiling the jam, reduce the heat sharply and cook, remembering to stir, until it thickens. The jam is ready if a drop of it does not spread on the saucer.
  • Divide the jam into the jars and place them in a large saucepan with a towel on the bottom and pour in warm water until it reaches the shoulders of the jar.
  • Place the pot on a low heat and sterilize the jars for 10 minutes. Times are indicated for half-liter cans; if they have a different capacity, then the time, respectively, needs to be reduced or increased.
  • After removing the cans from the water, close them tightly with the prepared lids, turn them over and leave to cool as they are.
  • After cooling, put the jars in the pantry - the jam cooked according to the classic recipe is well worth it at room temperature.

The jam made according to this recipe will turn out to be very thick, it will be pleasant to eat it with tea and use it to make desserts.

Fragrant Hawthorn Jam

Composition (for 2 l):

  • hawthorn - 1 kg;
  • sugar - 1 kg;
  • citric acid - 2 g;
  • vanillin - 1 g;
  • water - 0.25 l.

Cooking method:

  • Wash and sort out the fruits, remove the stalks from them.
  • Boil the syrup from sugar and water.
  • Place the hawthorn in a basin and cover with hot syrup.
  • Cover and leave to infuse for 8-10 hours.
  • Add vanillin and citric acid, stir and put the bowl on fire.
  • Cook over low heat, stirring constantly, for 40 minutes.
  • Pour the ready-made thick jam into the jars that need to be sterilized before that. Cork tightly with metal caps, turn over.
  • When the jam jars are cool, move them to a permanent storage location.

Aromatic hawthorn jam with warm vanilla notes and a pleasant sweet and sour taste will not leave anyone indifferent.

Seedless Hawthorn Jam

Composition (for 2 l):

  • hawthorn - 1 kg;
  • water - 0.5 l;
  • sugar - 1 kg;
  • citric acid - 2 g.

Cooking method:

  • Pour clean hawthorn with water, put on medium heat and cook until the fruits are soft.
  • Wait for the broth to cool down. Drain and strain.
  • Rub the hawthorn through a sieve, trying to get as much seedless puree as possible.
  • Discard the bones, and put the mashed potatoes in a basin and fill with broth.
  • Add sugar, stir.
  • Place on the stove and cook over low heat, stirring frequently, until the jam starts to stick to the bottom.
  • Add citric acid, mix well.
  • Place the finished jam in sterilized jars. Cover with boiled lids without rolling.
  • Put warm water in a saucepan, put a wooden board or towel on the bottom. Place jars of jam on it. Place the pot on low heat and sterilize the workpiece 5-10 minutes after boiling the water.
  • Take out the cans, roll up and wait for them to cool down to put away for the winter.

Seedless jam has a very tender and thick consistency, reminiscent of confiture. It is great for making delicious sandwiches.

Hawthorn jam with blackcurrant puree

Composition (for 3.5 l):

  • hawthorn - 1 kg;
  • blackcurrant puree - 0.25 kg;
  • sugar - 2 kg;
  • water - 1 l.

Cooking method:

  • Pour the prepared hawthorn fruits with 0.5 kg of sugar, let it brew for 24 hours in a cool place.
  • Pour in water, add the remaining sugar and put the bowl of jam on low heat.
  • When the jam boils, add the currant puree to it and cook for 30–40 minutes, until the jam is thick enough.
  • Pour into prepared cans and roll them up. After cooling, remove 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 stage, provided for in some recipes, can be skipped if the jam is stored in a cool room.

The sweet and juicy red hawthorn berries are prized not only for their taste. They are an excellent remedy for various diseases. For this reason, many housewives are trying to make supplies of hawthorn for the winter, using various recipes for harvesting. We will consider several such recipes that will help to preserve the taste and useful properties of this forest and garden berry as much as possible.

Hawthorn blank

This berry ripens in the autumn season. It has long been known for its healing properties, so people have long been stocked up with hawthorn for the winter... It contains a lot of vitamins - A, C, E, K, as well as group B. Previously, people always dried hawthorn in order to replenish the body with vitamins during the cold season and help it cope with diseases faster.

  • hypertension;
  • disease of the heart and blood vessels;
  • cold;
  • strengthen the immune system and the nervous system.

It is recommended to harvest only ripe hawthorn fruits before the first frost appears. If you immediately recycle them does not work after collection, then the berries must be placed in a basket or other container with air access. In this form, they can lie for 1 week.

Many housewives dry hawthorn fruits and freeze them. Also, other preparations for the winter can be prepared from berries:

  • jam;
  • jam;
  • compote;

Any drink made from hawthorn will always saturate the body with useful substances. Jams, jams will serve good filling for pies and other homemade cakes, tea drinking. It remains only to make a blank to your taste and discretion, using different methods for this.

Hawthorn fruit compote recipe

Despite the fast speed of preparation of compote from berries, this does not negatively affect its taste and benefits. To prepare a drink for winter storage, you will need:

  • hawthorn fruits - 200 gr;
  • water - 3 liters;
  • sugar - 350 gr.

Berries should be selected ripe, but firm without damage. After careful selection, the hawthorn is washed with water and allowed to drain. At that time need to cook 3 liter jar and metal lid, sterilize in a convenient way. When the jar is ready, clean berries are poured into it.

You also need to boil the syrup in a separate saucepan. Pour water into it, according to the recipe, and when it starts to boil, pour sugar. When the syrup boils, you can turn it off and pour it into a jar with hawthorn. This must be done carefully so that the glass does not burst.

After that, the jar with compote should be immediately covered with a metal lid and rolled up. Her turn upside down and covered with a warm blanket or blanket and so left to cool completely for about a couple of days. Then containers with compote can be removed for long-term storage for the winter.

Hawthorn seed jam recipe

This recipe is quite simple and any housewife can do it, since you do not need to cook such jam. To prepare it, you need to have only two ingredients:

  • berries - 1 kg;
  • sugar - 1 kg.

The selected fruits must be washed and put into a container, for example, in a bowl or saucepan. After that you need them cover with sugar and leave for 6-8 hours. During this time, the berries will release juice. Now they need to be mixed, folded into pre-prepared jars and sprinkled with sugar on top a little more.

After that, the jars can be closed with lids and rolled up. About 2 months later the berries will juice well. Thanks to this quick method, aromatic jam with seeds from tasty and healthy fruits is obtained.

Hawthorn jam recipe in syrup

You will have to spend time on such a jam, but the finished product will delight you with its taste and benefit your health, since the berries will retain almost all the beneficial properties of the medicinal berry. You must have:

  • hawthorn berries - 1 kg;
  • sugar - 1 kg;
  • citric acid - 0.5 tsp;
  • vanillin to taste;
  • water - 300 ml.

According to this recipe, the jam is cooked without seeds. Selected fruits are washed and cleaned of stalks and seeds. After that, they need to be folded into an enamel bowl and filled with boiled syrup.

In this form, the berries should be infused for 8 hours. Then vanillin and citric acid are added to a container with jam. Weight cooked over very low heat until it becomes thick. It is worth remembering that when cooled down, the hawthorn jam will be thicker.

Berry jam recipe

This recipe makes an excellent product for harvesting for the winter. This jam will be an excellent filling for rolls, pies and other baked goods. You will need:

  • berries - 1 kg;
  • sugar - 0.5 kg;
  • water - 1 glass.

Clean selected berries and all other components should be put in a saucepan or bowl and add citric acid 1 tsp. Mix everything and cook until the mass thickens.

The finished jam must be put in clean sterilized jars and rolled up with lids hot.

Such simple homemade recipes will allow you to get a tasty and healthy product from hawthorn berries for the winter and enjoy its taste and useful properties until the next harvest.