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Seedless Hawthorn Jam

0
642
Kitchen Russian
Calorie content 451 kcal
Portions 1.5 l.
Cooking time 1 d.
Proteins * gr.
Fats * gr.
Carbohydrates* 114 gr.
* per 100 gr. product
Seedless Hawthorn Jam
Content

When cooking hawthorn jam, it is advisable to remove the seeds, since they are large enough and you can choke on them while eating. This jam made from large berries is convenient to use as a filling in dumplings or pies.

Ingredients

Cooking process

step 1 out of 5
Sort out the hawthorn berries, discard the rotten and overripe ones, remove the tails.
step 2 out of 5
Remove seeds from berries. This can be done by cutting the cap off the top and bottom of the berry and making an incision in the side. Use the tip of a knife to pick out the seeds. The work is painstaking and takes some time. Then wash the berries thoroughly.
step 3 out of 5
Cover the hawthorn in a deep bowl with granulated sugar. Add water, mix everything. Put on medium heat, wait for a boil. Do not forget to periodically stir and skim. After boiling, cook the hawthorn jam for another 35 minutes.
step 4 out of 5
Wash the jars with soda in advance, wash the lids with soda solution. Rinse everything, let dry. Sterilize all containers in the oven, be sure to pour boiling water over the lids. Pour hot hawthorn jam into jars and tighten with lids.
step 5 out of 5
Allow the jam to cool to room temperature and store in the cellar.

Bon Appetit!

 

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