Thorn jam

The taste of thorn jam is not known to many lovers of sweets, but in vain, because this natural delicacy, in addition to its high gastronomic qualities, has a lot of useful properties. Thorn jam based on thorn berries is prepared with the addition of a certain amount of granulated sugar and in some water recipes.

Interestingly, the thorn fruits, fully ripening by the beginning of September, sometimes remain on the branches throughout the winter and do not lose their characteristic taste until spring. By the way, to taste, thorns can be called rather tart-sour, but after the first frosts, the tartness weakens somewhat and the fruits are quite suitable for food even in fresh form.

To make homemade thorn jam, only two components are most often used - thorn fruits and sugar. In cooking, more than one variation in the proportions of foods stands out, but the most common of them involves adding the same amount of sugar to one kilogram of fresh berries. The turn is soaked in water for a while, after which it is washed under running water. You can cook thorn jam with bones, although some like the option with the presence of such.

Halves or whole terna fruits are laid in a saucepan, covered with sugar and left before the berries start juicing. The result is a kind of thorn syrup, which, together with berries, must be brought to a boil, and then removed from the heat.

Thorn jam does not need to be boiled for a long time, since the result of such thermal treatment will be a loss of mass of useful properties. At the last stage, the finished thorn jam is poured over the cans and hermetically closed with a lid. The calorie content of thorn jam can vary, but averages approximately 248 kcal, contained in a hundred grams of this excellent in all respects natural treat.

Nevertheless, in addition to the excellent gastronomic qualities that so attract jam in this, numerous useful properties of a natural treat deserve special attention. Thus, the fruits of thorns are characterized by a strong astringent effect, thanks to which the fruits themselves and jam from them are advised to eat in gastrointestinal disorders (ulcerative colitis, dysentery, candidamicosis and food toxicoinfections).

For fruits and thorn jam, antiseptic, fixing and diuretic actions are also characteristic, along with the distinctive ability to well increase appetite. By the way, flowers of this plant are also unusually useful, the widespread use of which causes diuretic, laxative and sweating effects.