Turnip Corn

Turnip Corn

The turn grows in many garden plots, as it does not belong to moody trees. In addition, it bears fruit well even in natural conditions, without human care. For this reason, the thorns are fairly accessible, and in the high-harvest year there are so many of them that it is difficult to keep from making thorns for the winter. There are a lot of recipes for it, some prefer to make thorn jam with stones, others without, and others rub the fruit to get a thick jam. All these recipes do not belong to complex ones, however, in order to make the jam tasty and fragrant, some subtleties should be taken into account.

Subtleties

There are many varieties of thorns. The fruits of hybrid varieties are quite large in size, they are relatively soft and sweet. Some prepare them the same way as plums. The fruits of wild thorns, on the contrary, are hard and tart. The jam of them will turn out good only if you know how to cook it correctly. Observe the recommendations of the more important than sour and harder the fruits of thorns, of which it is planned to make jam.

  • Immature thorns are not good for making jam. It is necessary to wait until it becomes bluish-black, with the pulp of rich dark pink color, moderately soft to the touch. This is what a ripe turn looks like.
  • Before cooking the turnip, it is necessary not only to wash and dry well, but also to subject it to heat treatment. It is necessary that the skin and the flesh become softer. This will allow the fruit to soak better with syrup, as well as facilitate the process of separating the pulp from the seed, if there should be jam without them. Heat treatment involves boiling the turn on a slow fire for a few minutes. You can put it in boiling water, after placing it in a colander, and hold it in it for several minutes - the result will be the same.
  • In order for the fruits to be better soaked with syrup, each of them should be punctured in 2-3 places with a wooden toothpick.
  • The turn cooking process should be long. To reduce the cooking time of the turn on the stove can only be one way - to insist turn in the syrup for several hours. The longer the fruits are in syrup, the less they will have to be cooked later.

Put ready-made jam on sterilized, not just washed, cans. Hermetically closed cans are stored in a cool room, which can be an unheated pantry. The cooler the room, the longer the jam will stand. If it is kept at room temperature, it should be eaten within 9 months, and when stored in a cold cellar, the thorn jam will quietly stand for 2 years.

Thorn jam with stones

Composition (for 2, 5 l):

  • turn - 1, 25 kg;
  • sugar - 1, 5 kg;
  • water - 0, 25 l.

Method of preparation:

  • Prepare the fruits by sorting them, rinsing in running water and pricking each with a fork or toothpick.
  • Pour a piece of thorns into the basin so that it lies in one layer, add sugar to it. Put the second layer and also add sugar to it. Lay out until the fruit runs out, trying to distribute the sugar evenly.
  • Water all with warm water. A lot of it is not necessary - one cup is enough.
  • Cover with a cloth or lid, leave for a couple of hours.
  • Place the thorn basin on the stove, turn it on. Heat over medium heat until boiling and boil for another 5 minutes after the jam boils.
  • Allow the jam to cool to room temperature and spread on sterilized jars. Cover with plastic caps and hide in the refrigerator.

If the jam is decomposed hot and immediately rolled up the cans with metal covers, the whole turn will concentrate in the upper part of the can, but then the jam can be stored in the closet.

Black Thorns Jam

Composition (for 2, 5 l):

  • turn - 1, 5 kg;
  • sugar - 1, 5 kg;
  • water - 0, 5 l.

Method of preparation:

  • After moving and washing the turn, put it in the basin, fill it with warm water. Put the basin on a low heat and keep it on the stove until the turn is soft. If the water boils at this time - that's okay, because the turn will still be subjected to further heat treatment, so vitamins that are destroyed by high temperatures will not be saved. In addition, it still remains a lot of nutrients.
  • Cool the fruit and remove the bone from each.
  • Turn the seedless piles into a bowl. In another container, for example in an enamel saucepan, boil a thick syrup and fill them with turn.
  • Put the basin on a low heat and cook for 30 minutes, stirring constantly.
  • Spread over sterilized jars and close them tightly. After cooling, remove the banks for the winter in the place where you usually store the workpiece. Jam is well worth it at room temperature.

Pitted jam is not as easy to prepare as with pits, but it is much more pleasant to eat. In addition, the thorns contain prussic acid, which acts on the human body is not the best way, although in such doses, in which it falls into the jam, it most likely will not cause serious damage to health.

Thick Thorns Jam

Composition (for 2, 5 l):

  • turn - 1, 5 kg;
  • sugar - 2 kg;
  • water - 0, 5 l.

Method of preparation:

  • Go through, wash the turn, fill it with a glass of water and put it on fire.
  • After the water has boiled, boil the turn for 5 minutes, cool and rub through a sieve with a spoon or a wooden crush.
  • Do not discard the marc, as there will surely be a lot of pulp on the bones. It is better to fill them with a glass of water and cook again for 5 minutes. Again, wipe through a sieve.
  • Pure thorn pulp with sugar.
  • Place the bowl of jam on a low fire and cook until the jam is thick. It usually takes an hour and a half.
  • Pour the jam into jars and roll them in metal lids. When cool, remove for the winter.

After cooling, the jam will thicken even more and will resemble a jam, which will be very convenient to spread on toast, to be used as a filling for cooking cakes and other pastries.

Thorn jam in a multicooker

Composition (for 2, 5 l):

  • turn - 1 kg;
  • sugar - 1, 25 kg;
  • pears or apples - 0, 2-0, 3 kg;
  • water - 0, 25 l.

Method of preparation:

  • Wash fruits, dry.
  • Turn the nail with a toothpick.
  • Cut a core out of apples or pears. Peel them off. Cut the flesh into small pieces.
  • Put a quarter of thorns in the crock-pot, some apples, pour in a glass of sugar. So gradually put the rest of the fruit, pouring sugar each layer.
  • Fill a glass of water, cover with a lid and leave for 6-8 hours.
  • Turn on extinguish mode for 30 minutes.
  • Turn off the slow cooker, open the lid and place the jam in jars that need to be sterilized before.
  • Close the jars tightly and store them after they have cooled down completely.

Cooking thorn jam in a slow cooker is an excellent way out for busy housewives. Moreover, due to the inclusion of apples (or pears) in the recipe, the jam acquires unique notes.

Even an inexperienced hostess can make thorns, many people like this dessert. It is valued for its thick texture, bright aroma and sweet-tart taste.

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