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Hawthorn Jam Without Pits
Instructions
Before cooking, I sort the berries, wash them thoroughly and pat them dry with a paper towel. I trim off both ends of each berry – where the stalk was and the little "nose". Any spoiled or green berries I throw away – they would ruin the taste of the whole batch.
I cut the pits out of the berries (you can also cook the jam with the pits left in – that is an acceptable option, but without pits it tastes better and is nicer to eat). I transfer the prepared berries to a heavy-bottomed pot, sprinkle them with sugar and pour in the water. A heavy bottom matters – it gives even heating so the jam does not catch on the bottom.
I bring the jam to the boil and cook it for 15 minutes over low heat. Low heat is the key point: the jam should simmer gently, not boil hard. A hard boil would burst the berries and turn them to mush. I take it off the heat and set it aside under a closed lid for a full day (24 hours) – this is called "resting".
After 24 hours of resting the jam has already taken on an amber tint, the berries are soaked through with syrup and become firm, but not "boiled to pieces". This is exactly the result of a "proper" jam – whole berries in a thick syrup.
I put the pot of jam back on the stove and cook it over low heat for another 15 minutes. I take it off the heat and set it aside for another 24 hours – the second resting cycle. Each time the berries soak up more syrup, and the syrup grows thicker.
On the third day the jam takes on an even deeper amber colour. I cook it a third time for 15 minutes after it comes to the boil – this is the final cooking. At this point I taste the jam and add citric acid – I added ¼ teaspoon. The acid brings out the berry flavour and prevents the jam from crystallising during storage.
While the jam is cooking, I sterilise the prepared jars and lids. Sterilisation is essential – without it the jam may ferment or grow mould. The jars can be sterilised over steam (10 minutes) or in the oven (150 °C, 15 minutes). The lids should be boiled in water for 5 minutes.
I fill the jars with the boiling jam and screw the lids on tightly. It is important that the jam is boiling – jam that has cooled will create a weaker vacuum when sealed, and the lid may not be "sucked" down. I turn the jars upside down, cover them with a towel and a blanket, and leave them until completely cool – this is an extra "steam sterilisation".
The hawthorn jam without pits is ready! I put it away in the pantry until the cold weather comes – this homemade treat is perfect with winter tea. It keeps in a dark, cool place for up to 1 year without losing its taste or benefit.
Tips
- 1
Cook over LOW heat – a hard boil will burst the berries and you will get "jam" instead of a preserve with whole fruit. Gentle simmering is the key to a good-looking jam.
- 2
Three cooking stages with 24-hour rests in between are the "secret" of a thick syrup and firm berries. You can shorten the process to a single cooking, but the result will be worse.
- 3
Hawthorn berries do not have to be pitted – a jam made from puréed berries comes out more uniform. Hawthorn also goes well with red currants, rowan berries or sea buckthorn – the pairing boosts the benefit. I use a similar principle in other berry jams.
- 4
Always sterilise the jars and lids – this extends the jam's shelf life. Without sterilisation the jam may ferment even in the fridge within 2–3 months.
Video
FAQ
What are the benefits of hawthorn jam? +
Hawthorn is a healing berry with a marked effect on the cardiovascular system: it strengthens the blood vessels, normalises blood pressure (gently lowering high pressure) and improves the work of the heart. It contains vitamin C, potassium, magnesium and antioxidant flavonoids. In jam most of the beneficial substances are preserved, especially with gentle cooking over low heat and resting periods. It is not recommended for people with low blood pressure (hypotension) or during pregnancy. One or two teaspoons of jam a day with tea make an excellent "sweet preventive measure".
Can I cook it with the pits? +
Yes, cooking with the pits is quicker (there is no need to cut them out), but such jam is less pleasant to eat – the pits are hard and large. An alternative method: rub the cooked berries with sugar through a sieve – you get a thick jam WITHOUT pits, but also without whole fruit. Each method has its advantages: with pits saves time, without pits looks neat and is easy to eat, and through a sieve gives the smoothest, purée-like texture.
How do I choose hawthorn berries? +
The ideal berries are fully ripe – bright red or dark red, with no green sides. They should feel firm but not hard. The first frosts (or 2 days in the freezer) improve the flavour – the berries become sweeter and more fragrant. Pick them in clean areas, away from roads. Dried shop-bought hawthorn is not suitable for jam – you need fresh, juicy berries. The season in Russia is September–October. If you do not have your own, ask at the market – the price is usually low.
How long does the finished jam keep? +
In a cool, dark pantry (up to +20 °C) it keeps for up to a year if properly sterilised. In the fridge after the jar is opened, up to 2 months. Signs of spoiled jam: mould on top (even a little – the whole jar is ruined), a smell of fermentation, a sour taste, or foaming when opened. Storing it in a dark place matters – sunlight destroys vitamin C and other beneficial substances. There is no point in freezing the jam – it already keeps for a long time in the jar.
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