Hawthorn jam with seeds: 17 recipes for the winter

Hawthorn jam with seeds: 17 recipes for the winter

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Hawthorn is familiar to many from childhood, and almost everyone has heard about the medicinal properties of tinctures from it. But it turns out that sometimes the useful can be combined with the pleasant. And there are many recipes for pitted hawthorn jam, the benefits of which can hardly be overestimated. The main thing is not to overdo it and use this tasty medicine in moderation. And then, you can forget about such unpleasant symptoms as tinnitus, "heaviness in the heart", darkening in the eyes and rapid pulse.

The benefits and harms of hawthorn jam

The name of the plant is translated from Greek as "strong" and this meaning has a lot of meaning. After all, the shrub itself has very strong wood and is able to survive in almost any conditions, and all its parts are so curative that they instill strength in the human body.

In ancient times, a special magical power was also attributed to the hawthorn, fixing it at the entrance to the house, at the cradle of a newborn child and at the altar during wedding processions. It was believed that hawthorn branches are able to protect from trouble and make life happy. And in ancient Greece, ground berries were even added to the dough when baking bread.

Modern research has shown that berries and other parts of hawthorn (flowers, bark) contain a huge amount of substances valuable for human health. In addition to a large set of vitamins, pectin, sorbitol, fructose, tannins and essential oils, hawthorn also contains a rare substance - ursolic acid. It helps to stop inflammatory processes, vasodilatation, and removes tumors.

Thanks to such a rich composition, hawthorn and preparations from it (including jam) are able to almost instantly stop spasms of any nature, improve heartbeat, remove dizziness, and calm down with nervous overexcitation.

Of course, hawthorn is known primarily as a gentle and effective heart remedy.

  1. It can relieve chest pain caused by circulatory problems.
  2. Useful in heart failure - restores normal heart rhythm in tachycardia and bradycardia.
  3. Relieves coronary artery disease by expanding the lumen of blood vessels and filling them with oxygen.
  4. Relieves post-infarction conditions.
  5. Strengthens the contractility of the myocardium, improving the blood supply to the heart muscle.
  6. It is also able to improve cerebral blood supply and is actively used in the treatment of atherosclerosis and hypertension.

In addition to affecting the cardiovascular system, hawthorn is able to provide real help in diabetes.

And in folk medicine, this plant is widely used in the treatment of nervous fatigue, allergies, epilepsy, migraine, helps during menopause, enhances the effect of hypnotics of both plant and artificial origin.

Various mucus, which are contained in the fruits of the plant, help in the treatment of diseases of the stomach and liver.

The greatest healing effect will have a hawthorn berry jam with seeds for the winter. After all, it is in the bones that some unique substances are contained, in particular, they improve the condition of the skin, hair and nails. It is the seeds of the fruit that contain up to 38% of various essential oils in their composition.

But for everyone, even a very useful remedy, there will always be contraindications for use. Hawthorn jam is not recommended for pregnant and lactating mothers and children under 10-12 years old. Due to its ability to lower blood pressure, it must be used with great caution by hypotensive patients (people with low blood pressure). Considering that hawthorn jam is a strong medicine, you should not overeat too much.

Attention! Studies have shown that even one hundred-gram bowl of hawthorn jam eaten at a time is equivalent to a double dose of a heart remedy (about 40 drops).

How to make hawthorn jam

To make hawthorn jam, you can use both rather large fruits of cultivated varieties from the garden, and small berries from wild bushes. There is no particular difference, especially considering that the bones are still not removed from them. Small berries are only slightly more difficult to remove unnecessary details.

Another thing is important - to use only fully ripe fruits for jam. Many pluck them from the tree unripe, and this can lead to the fact that they remain too dry and tasteless in jam.

Fully ripe hawthorn berries should easily separate from the stalks. It is best to spread a film under the bush and shake it a little. In this case, ripe fruits should easily crumble naturally. If the berries were bought on the market and there is a suspicion that they are not quite ripe, then they must be allowed to lie down for several days in the warmth, scattered in one layer on paper. Within 3-4 days, they ripen quickly.

Attention! You should not pick hawthorn fruits near highways - there may be more harm than good.

At the next stage, the fruits are carefully sorted out and all rotten, dry, deformed and spoiled by birds are removed. And at the same time, they are cleaned of leaves and stalks.

Finally, whichever recipe is used to make hawthorn jam, the berries must be washed well. This is done either in a sieve under running water, or in a container, changing the water several times. Then the water is drained, and the fruits are laid out for drying on a cloth towel.

Hawthorn jam with seeds is obtained in several ways: you can infuse the berries in sugar syrup, you can simply cover it with sugar. Accordingly, the cooking time is determined by the recipe and the selected manufacturing method.

How much to cook hawthorn jam

There are recipes for making five-minute hawthorn jam for the winter, in which the heat treatment time is no more than 5 minutes after boiling. For other recipes, the cooking period may be longer. But it is important not to digest this jam, because on the one hand, the useful substances of the berry are lost, and on the other hand, the fruits themselves can become too hard and dry. On average, the cooking process takes 20 to 40 minutes, depending on the condition of the berries. The readiness of the jam is determined by the change in the color of the berries, by the thickness and transparency of the sugar syrup and, finally, by the pleasant aroma that begins to emanate from the cooking dish.

Classic hawthorn jam with seeds

You will need:

  • 1 kg of pitted hawthorn fruits, washed and peeled from the stalks;
  • 0.5 kg of sugar;

Making jam according to the classic recipe is very simple:

  1. The fruits are covered with sugar and, covered with a lid from possible insects, are left warm for at least several hours.
  2. During this time, the berries should start juicing.
  3. First, place the pan on a small fire and carefully monitor the state of the future workpiece.
  4. When the juice begins to stand out more actively, and the berries absorb all the sugar, the fire is increased to almost maximum.
  5. But from the moment the liquid boils, the fire is again reduced and they begin to stir it regularly.
  6. The foam also needs to be removed periodically and wait until the liquid begins to thicken slightly.
  7. The smaller the size of the berries used for the jam, the less time it needs to cook, since there is very little juice in them.
  8. The finished jam is cooled and laid out in clean and completely dry glass jars, which can be closed with ordinary plastic lids.

Transparent Hawthorn Jam

A very beautiful and transparent hawthorn jam with seeds can be obtained by boiling the berries in pre-prepared sugar syrup, as shown in the photo below.

You will need:

  • 1 kg of hawthorn fruit;
  • 1 kg of granulated sugar;
  • from 250 to 300 ml of water (depending on the juiciness of the berries);
  • ½ tsp citric acid.

Attention! When making jam, citric acid is added both to impart a pleasant taste and to better preserve the workpiece.


  1. The water is heated until it boils, sugar is added in small portions, stir constantly and wait until it is completely dissolved. This may take 5 to 15 minutes.
  2. After the sugar is completely dissolved, hawthorn is added to the boiling syrup and heated until it boils again.
  3. Remove the container with the jam from the heat and incubate for 12 to 14 hours.
  4. Then the hawthorn is heated again in sugar syrup, citric acid is added and boiled over very low heat for 20 to 30 minutes. The foam is constantly removed throughout the cooking period.
  5. When the foam stops forming, the berries will change their color from red to brown-orange and wrinkle slightly, and the syrup becomes completely transparent, the jam can be considered ready.
  6. It is cooled and transferred to dry jars, covered with lids and placed in storage.

Recipe for winter jam from hawthorn with vanilla

The taste of hawthorn jam, prepared according to the above recipe, will become even more attractive if, at the last stage of production, add a bag of vanillin (1-1.5 g) to it.

By the way, to increase the healthfulness of the preparation, one or more varieties of dried herbs are ground and also added to hawthorn jam. Motherwort, fireweed or ivan tea, mint, lemon balm and valerian are best combined with it.

Hawthorn jam with lemon

Many experienced housewives have long noticed that citrus fruits go well with almost any berries and fruits, especially with those whose own taste is not so pronounced. Using the previous recipe, you can cook a very fragrant and healthy hawthorn jam with seeds if you add the juice of one small lemon or half a large fruit instead of citric acid.

Hawthorn jam with orange

Orange can and should be added to such a jam as a whole. Of course, you first need to cut it into slices and select bones that can spoil the taste of the dish due to their inherent bitterness.

Then the oranges are cut directly with the peel into small pieces and, together with the hawthorn berries, are added to the sugar syrup for infusion.

The recipe uses products in the following proportions:

  • 1 kg of hawthorn with seeds;
  • 1 large orange with peel, but no seeds;
  • 800 g sugar;
  • 300 ml of water;
  • 1 packet of vanillin (1.5 g);
  • ½ tsp citric acid or half a pitted lemon.

How to make hawthorn and cranberry jam

An excellent jam with the addition of cranberries is prepared using the same technology with soaking in syrup.

You will need:

  • 1 kg of hawthorn;
  • 0.5 kg of cranberries;
  • 1.2 kg of sugar.

Delicious hawthorn jam with lingonberries

Lingonberry is one of the healthiest wild berries and the combination of its sour-tart taste with moderately sweet hawthorn has its own zest. And, of course, this jam can be safely attributed to the category of the most healing ones.

You will need:

  • 1 kg of hawthorn with seeds;
  • 500 g washed lingonberries;
  • 1.3 kg of granulated sugar.

The manufacturing technology is similar to that used in the recipe with the addition of cranberries.

The easiest hawthorn jam recipe

Among the many recipes for hawthorn jam for the winter, the simplest is the one according to which the berries are cooked in an ordinary oven.

To do this, prescription will require:

  • 2 kg of hawthorn with seeds;
  • 1.5 kg of sugar;
  • 250 ml of water.


  1. The prepared fruits are transferred to a deep baking sheet with high walls.
  2. Sprinkle with sugar on top, add water and mix gently.
  3. Preheat the oven to a temperature of + 180 ° C and put a baking sheet with future jam inside.
  4. When the sugar begins to turn into foam, then you should open the oven a couple of times, stir the contents of the baking sheet and remove, if possible, excess foam.
  5. After the foam stops forming and the berries become almost transparent, you can check the jam for readiness. Put a drop of syrup on a cold saucer and if it retains its shape, then turn off the oven.
  6. The jam is cooled, laid out in glassware and corked.

Five-minute hawthorn jam with stone

Making hawthorn five-minute jam is a bit like boiling berries in sugar syrup.

You will need:

  • 1 kg of hawthorn with seeds;
  • 1 kg of sugar;
  • 200 ml of water.


  1. Prepared fruits are poured with boiling sugar syrup and left for 12 hours.
  2. Then they are placed on heating, brought to + 100 ° C and boiled for exactly 5 minutes.
  3. Remove the foam and set aside again for 12 hours.
  4. The procedure is repeated 3 times, finally, hot jam is poured into sterile jars, rolled up hermetically and cooled under something dense and warm.

Chinese quince and hawthorn jam

Chinese quince is a rather exotic and uncommon fruit. But it ripens at the same time as the hawthorn. And if you managed to get it, then from these fruits you can make a very harmonious jam.

You will need:

  • 1 kg of hawthorn;
  • 700 g of Chinese quince;
  • 1.2 kg of sugar;
  • juice of half a lemon;
  • 300 ml of water.

It is easiest to apply the technology for making five-minute jam, described in detail in the previous recipe.

Advice! The fruits of the Chinese quince are washed, cored with seeds, cut into pieces about 1-2 cm in size and added to the hawthorn berries in syrup.

Sea buckthorn and hawthorn jam

The bright and rich taste of sea buckthorn will make hawthorn jam more memorable and, of course, even more useful.

You will need:

  • 500 g hawthorn with seeds;
  • 1000 g of sea buckthorn with seeds;
  • 1500 g sugar.


  1. The berries are washed and dried, after which they are chopped using a blender.
  2. In a refractory container, the berry mixture is covered with sugar and heated over very low heat, trying not to let it boil, for a quarter of an hour.
  3. Then they are laid out in small jars and sterilized for 20 to 30 minutes, depending on the volume of the container.
  4. They are hermetically sealed and put aside for winter storage.

Hawthorn jam through a meat grinder

According to this recipe, hawthorn jam with seeds is very easy to make. You should only grind the fruits carefully, since the bones can get stuck in the meat grinder.

You will need:

  • 1 kg of hawthorn berries;
  • 400-500 g of sugar.


  1. Prepared berries are poured with boiling water for 2-3 minutes, then the water is drained.
  2. Then the softened berries as a whole are passed through a meat grinder.
  3. Sugar is added to the fruit mass, mixed and laid out in clean jars.
  4. Cover with sterile lids and place in a saucepan on a fabric or wood support for sterilization.
  5. You can sterilize the workpieces 15-20 minutes after boiling water in a saucepan and immediately seal it tightly.

Attention! You can, of course, make it easier - to boil the fruit mass with sugar until it thickens, but then much less nutrients will remain in the workpiece.

This tasty and healing delicacy can be consumed in an amount of no more than 2-3 tbsp. in a day. It is advisable to store it in the refrigerator. To increase the shelf life of the workpiece, it is necessary to double the amount of sugar in the recipe.

Raw Hawthorn Jam

There is a variant of making the so-called "live" jam, in which the raw material is not subjected to any processing at all, neither heating nor grinding.

According to this recipe, the same amount of granulated sugar is taken for 1 kg of fruit with seeds.

  1. Washed and dried fruits are mixed well with sugar and left in normal room conditions for 8-10 hours. It is most convenient to do this in the evening.
  2. In the morning, jars of a suitable size are sterilized, a mixture of fruits and sugar is placed in them, another tablespoon of sugar is placed on top and covered with a lid.

Advice! To prevent the appearance of mold in such a blank, a piece of clean cloth or gauze is impregnated with vodka and placed on top of the jam. Only then are they closed with a lid.

Hawthorn apple jam recipe

Hawthorn fruits are called small apples for a reason - the combination with real apples in jam can be called almost traditional.

You will need:

  • 1 kg of hawthorn;
  • 1 kg of apples;
  • 1 kg of sugar;
  • juice of half a lemon.

The amount of sugar used in the recipe depends on the type of apple and the taste of the hostess. If fairly sweet apples are used, then less sugar can be taken.


  1. Hawthorn berries are prepared in a standard way.
  2. The apples are cut into a core with tails and cut into small slices.
  3. Mix hawthorn and apples in one container, cover with sugar, sprinkle with lemon juice so that the apple pulp does not darken, and leave for several hours in the room.
  4. Then it is heated to a boil, the foam is removed and again set aside overnight.
  5. The next day, the workpiece is boiled for 5-10 minutes and set aside again.
  6. For the third time, the jam is boiled for about 15 minutes, after which it is immediately laid out in sterile jars and hermetically tightened with lids.

Fragrant and healthy jam for the winter from hawthorn and rose hips

But, perhaps, the most harmonious combination will be the combination in one blank of two of the most popular and healing Russian berries - rosehip and hawthorn.

You will need:

  • 1 kg of hawthorn and rose hips;
  • 2 kg of sugar;
  • 2 liters of water;
  • 3-4 tbsp. lemon juice.


  1. Hawthorn fruits are prepared in the usual way, leaving them intact.
  2. But the seeds must be removed from the rosehip. To do this, first cut off all the branches and sepals, then wash the berries in water and cut each in half. With a small spoon, try to remove all possible bones from the core.
  3. Then the rosehip berries are poured with cold water for 12-15 minutes. As a result of this procedure, all remaining seeds are released and float. They can only be removed from the surface of the water with a slotted spoon.
  4. And the rose hips are washed again with cold water and transferred to a sieve to drain excess liquid.
  5. In a saucepan, heat 2 liters of water, gradually add sugar and, stirring, achieve its complete dissolution.
  6. After that, pour the mixture of berries into a saucepan with sugar syrup.
  7. After boiling, cook for about 5 minutes and turn off the heat, waiting for it to cool completely.
  8. Heat again and cook until tender. At the end of cooking, add lemon juice.

Method of making hawthorn and currant jam

You will need:

  • 140 g currant puree;
  • 1 kg of hawthorn with seeds;
  • 550 ml of water;
  • 1.4 kg of sugar.


  1. To make currant puree, take 100 g of fresh berries and 50 g of sugar, grind them together using a blender or mixer.
  2. Hawthorn fruits are cut in half, poured over 400 g of sugar and left in the room overnight.
  3. In the morning, drain the released juice, add water and the remaining sugar to it and boil until a homogeneous mixture is obtained.
  4. Put hawthorn and currant puree in the syrup and after boiling again, boil for about a quarter of an hour until the foam stops forming.

Hawthorn jam in a slow cooker

In a slow cooker, hawthorn jam with seeds is prepared according to the recipe for soaking berries in syrup.

You will need:

  • 1000 g of sugar and hawthorn;
  • 300 ml of water;
  • 1.5 g citric acid;
  • a pinch of vanillin.


  1. Syrup is boiled from water and granulated sugar, with which prepared hawthorn berries are poured and left overnight.
  2. In the morning, the future jam is poured into a multicooker bowl, vanillin and citric acid are added and the “Baking” program is set for at least 30 minutes.
  3. Put the jam on the jars while hot.

Rules for storing hawthorn jam

In addition to individual recipes without heat treatment, in which the storage mode is negotiated separately, hawthorn jam can be stored in an ordinary room. It remains without problems until the next season, when a new harvest of medicinal berries ripens.


Recipes for hawthorn seed jam are varied, and the benefits of this winter harvest are obvious. Nevertheless, it is necessary to observe moderation in its use and remember that this jam is more a medicine than an ordinary delicacy.

Watch the video: Identifying Hawthorn and Blackthorn (October 2022).

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