Blackthorn Jam
Blackthorn Jam - Easy to prepare with lots of helpful vitamins
Healthy, because
Even smarter
Nutritional values
The blue fruits of the blackthorn, also called blackthorn, are not ripe until late autumn. The dark blue fruits contain plenty of tanning agents which have an astringent effect. This is why sloes were used in naturopathy centuries ago as an effective remedy for diarrhea.
The sloes are inedible before the frost - the frost breaks down the tannins in the sloes and makes the fruit soft. If you want to harvest them earlier for the sloe jam, you can also freeze them in the freezer for 1-2 days.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 62 g | (248 %) | ||
| Roughage | 11.4 g | (38 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 74 g |
Ingredients
- Ingredients
- 500 grams Blackthorn (18 ounces - harvested after the first frost)
- 1 organic lemon
- 250 grams jam sugar (9 ounces ~ 2:1 ratio/ Fruit:Sugar)
Preparation steps
Rinse the blackthorn (sloes), drain, and sort. Remove any leaves, large pits or seeds in the fruit. Pat the fruit dry. Rinse the lemon in hot water and pat dry. Grate the zest and squeeze out the juice from the lemon.
Pour the lemon juice into the sloes and puree together. Mix and boil the puree with the jam sugar and lemon zest in a saucepan.
The blackthorn (sloe) stones will mostly have floated to the top of the jam, where they will look yellow against the mass of purple-black jam. You can either remove them carefully at this point or leave them in and pre-warn eaters that it contains stones.
Cook for about 4 minutes, stirring occasionally. Pour the jam into hot jars with brim, close tightly and leave to cool.
