Unusual but delicious pitted blackthorn jam

To make jam, take the turn and sort it from the twigs (if any). The berries are best taken already ripe, they should be picked after the first frosts hit, then the turn will not be so tart. Of unripe berries, jam should not be cooked, otherwise you just ruin it. Thorn berries should be washed well.

After that, they must be stoned. Be patient, because this process is the most difficult in cooking jam.

When the berries are peeled, they need to be put in a saucepan in which the jam will be boiled, add water and half the required amount of sugar. Gently shake the saucepan so that the sugar covers all the berries, and put on a slow fire.

Cook jam should be on low heat for 1 - 1.5 hours, periodically stirring with a wooden spoon or spatula.

Then add the remaining sugar and simmer for about 1 hour. During this time, the jam should thicken.

When the jam from the turn is cooked, it must be poured into previously sterilized jars.

Cans need to be tightly corked with pre-boiled lids.

Then the jars of jam should be turned upside down and wrapped until completely cooled.

When the jam from the thorns has cooled, you need to put it in storage in a cool place.

Turn jam is really unusual. This is a great alternative to plum jam, especially when it was not possible to collect the plum crop. Bon Appetit!