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Blackthorn Jam

aka Sloe Jam
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Average: 5 (2 votes)
(2 votes)
Blackthorn Jam

Blackthorn Jam - Easy to prepare with lots of helpful vitamins

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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
330
calories
Calories

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.

1 glass contains
(Percentage of daily recommendation)
Calorie330 cal.(16 %)
Protein1 g(1 %)
Fat1 g(1 %)
Carbohydrates74 g(49 %)
Sugar added62 g(248 %)
Roughage11.4 g(38 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin K0 μg(0 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0.1 mg(7 %)
Folate13 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18 mg(19 %)
Potassium339 mg(8 %)
Calcium27 mg(3 %)
Magnesium35 mg(12 %)
Iron2.1 mg(14 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.1 g
Uric acid22 mg
Cholesterol0 mg
Complete sugar74 g

Ingredients

for
4
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)
How healthy are the main ingredients?
lemon

Preparation steps

1.

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.

2.

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.

3.

Cook for about 4 minutes, stirring occasionally. Pour the jam into hot jars with brim, close tightly and leave to cool.

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