Hawthorn jam with pits: 17 recipes for winter


Hawthorn is familiar to many from childhood, and almost all have heard about the healing properties of tinctures from it. But it turns out that sometimes the useful can be combined with the pleasant. And there are many recipes for hawthorn jam with bones, whose benefits are hard to overestimate. The main thing - do not overdo it and use this tasty medicine in moderation. And then, you can forget about such unpleasant symptoms as tinnitus, "heavy heart", blackening of the eyes and rapid pulse.

The benefits and harm of hawthorn jam

The name of the plant is translated from the Greek as "strong" and this meaning has a lot of meaning. After all, the shrub itself has very strong wood and is able to survive in almost any conditions, and all its parts are so healing that they infuse strength in the human body.

In ancient times, hawthorn was attributed to a special magical power, fixing it at the entrance to the house, at the cradle of a newborn child and at the altar during wedding processions. It was believed that hawthorn branches are able to protect from trouble and make life happy. And in ancient Greece, ground berries were even added to the dough when baking bread.

Modern research has shown that berries, and other parts of hawthorn (in flowers, bark) contain a huge amount of substances that are valuable to human health. In addition to a large set of vitamins, pectin, sorbitol, fructose, tannins and essential oils, hawthorn also contains a rare substance, ursolic acid. It contributes to the cessation of inflammatory processes, the expansion of blood vessels, removes tumors.

Thanks to such a rich composition, hawthorn and blanks from it (including jam) are able to almost instantly stop spasms of any nature, improve heartbeat, relieve dizziness, calm down during nervous overexcitement.

Of course, hawthorn is known, above all, as a soft and effective heart remedy.

  1. It can relieve chest pain caused by impaired blood circulation.
  2. Useful for heart failure - restores normal heart rhythm with tachycardia and bradycardia.
  3. Relieves coronary artery disease, expanding the lumen of blood vessels and filling them with oxygen.
  4. It relieves post-infarction conditions.
  5. Strengthens myocardial contractility, improving blood supply to the heart muscle.
  6. It is also able to improve cerebral blood supply and is actively used in the treatment of atherosclerosis and hypertension.

In addition to the effects on the cardiovascular system, hawthorn is able to provide real assistance in diabetes.

And in folk medicine, this plant is widely used in the treatment of nervous exhaustion, allergies, epilepsy, migraine, helps during menopause, enhances the effect of hypnotic drugs of both vegetable and artificial origin.

A variety of mucus that is contained in the fruits of the plant, help in the treatment of diseases of the stomach and liver.

The greatest healing effect will have hawthorn berries jam with bones for the winter. After all, the pits contain some unique substances, in particular, improving the condition of the skin, hair and nails. It is the fruit bones that contain up to 38% of various essential oils in their composition.

But for everyone, even a very useful tool, there will always be contraindications to use. Hawthorn jam is not recommended for pregnant and lactating mothers and children up to 10-12 years old. Because of the property of lowering the pressure, it must be used with great caution by hypotonia (people with low blood pressure). Considering that hawthorn jam is a strong medicine, one should not overeat much.

Attention! Studies have shown that even one lump of a hawthorn jam eaten at one time is equivalent to a double dose of heart remedies (about 40 drops).

How to make hawthorn jam

To make hawthorn jam, you can use both quite large fruits of cultivated varieties from the garden and small berries from wild bushes. There is no particular difference, especially considering that the bones are not removed from them anyway. Small berries are only slightly more difficult to free from unnecessary details.

The important thing is to use only fully ripe fruit for jam. Many people tear them from the tree unripe, and this can lead to the fact that in the jam they remain too dry and tasteless.

Fully ripe hawthorn berries should be easily separated from the stem. It is best to lay a film under the bush and shake it a little. In this case, ripened fruits should easily peel off naturally. If the berries were bought on the market and there is a suspicion that they are not quite mature, then they need to be allowed to soak for a few days in the heat, scattered in a single layer on paper. Within 3-4 days they quickly ripen.

Attention! Do not collect hawthorn fruits in the vicinity of large roads - there may be more harm than good.

In the next stage, the fruits are carefully picked and removed all rotten, dry, deformed and spoiled by birds. But at the same time they are cleared of leaves and stalks.

Finally, whichever recipe is used to make hawthorn jam, the berries are well washed. This is done, either in a sieve under flowing water, or in a tank, replacing it several times with water. After which the water is drained, and the fruits are laid out for drying on a cloth towel.

Jam from hawthorn with bones is obtained in several ways: you can insist berries in sugar syrup, you can just fall asleep with sugar. Accordingly, the cooking time is determined by the recipe and the chosen method of manufacture.

How much to cook hawthorn jam

There are recipes for making five-minute jam from hawthorn for the winter, at which the heat treatment time is no more than 5 minutes after boiling. According to other recipes, the boiling period can last longer. But it is important not to digest this jam, because on the one hand the useful substances of the berry are lost, and on the other hand, the fruits themselves can become too hard and dry. On average, the cooking process takes from 20 to 40 minutes depending on the condition of the berries. Willingness of jam is determined by changing the color of the berries, by the density and transparency of the sugar syrup and, finally, by the pleasant aroma that begins to emanate from the preparing dish.

Classic hawthorn jam with bones

You will need:

  • 1 kg washed and peeled hawthorn fruit with stones;
  • 0.5 kg of sugar;

Making jam according to the classic recipe is very simple:

  1. Fruits fall asleep with sugar and, having covered with a cover from possible insects, leave to warm, at least, for several hours.
  2. During this time, the berries should put juice.
  3. Place the pan first on a small fire and closely monitor the state of the future harvesting.
  4. When the juice begins to stand out more actively, and the berries absorb all the sugar, the fire is increased almost to the maximum.
  5. But from the moment of boiling the liquid, the fire is again diminished and begin to mix it regularly.
  6. Foam also needs to be periodically removed and wait until the liquid begins to thicken slightly.
  7. The smaller the size of the berries used for jam, the less time it should be cooked, since there is very little juice in them.
  8. The finished jam is cooled and laid out on clean and completely dry glass jars, which can be closed with ordinary plastic lids.

Transparent hawthorn jam

Very beautiful and transparent hawthorn jam with bones can be obtained by boiling berries in a pre-prepared sugar syrup, as shown in the photo below.

You will need:

  • 1 kg hawthorn fruit;
  • 1 kg of granulated sugar;
  • from 250 to 300 ml of water (depending on the juiciness of the berries);
  • ½ tsp citric acid.
Attention! Citric acid in the manufacture of jam is added to give a pleasant taste, and to better preserve the workpiece.


  1. The water is heated to boiling, add sugar in small portions, constantly stir and wait until it is completely dissolved. It can take from 5 to 15 minutes.
  2. After the sugar has completely dissolved, hawthorn is added to the boiling syrup and heated until it boils again.
  3. Remove the container of jam from heat and incubate from 12 to 14 hours.
  4. Then hawthorn is again heated in sugar syrup, the citric acid is poured, and the mixture is boiled for 20 to 30 minutes over a very low heat. During the entire cooking period, foam is constantly removed.
  5. When the foam ceases to form, the berries change their color from red to brown-orange and slightly shrivel, and the syrup becomes completely transparent, the jam can be considered ready.
  6. It is cooled and transferred to dry jars, covered with lids and placed in storage.

Recipe for winter hawthorn jam with vanilla

The taste of hawthorn jam prepared according to the above recipe will become even more attractive if you add a bag of vanillin (1-1.5 g) at the last stage of production.

By the way, to increase the healing properties of the billet, one or several varieties of dried herbs are ground and also added to hawthorn jam. The motherwort, willow-herb or willow-tea, mint, lemon balm and valerian are best combined with it.

Hawthorn jam with lemon

Many experienced housewives have long noticed that citrus fruits are perfectly combined with almost any berries and fruits, especially with those who have not expressed their own taste so vividly. Using the previous recipe, you can cook a very fragrant and healthy hawthorn jam with pits, if you add the juice of one small lemon or half a large fruit instead of citric acid.

Hawthorn jam with orange

Orange can and should be added to this whole jam. Of course, first it is necessary to cut it into slices and choose seeds that can spoil the taste of the dish due to their inherent bitterness.

Then the oranges are cut directly into the peel into small pieces and, together with the berries of hawthorn, are added to the sugar syrup for infusion.

Prescription products are used in the following proportions:

  • 1 kg of hawthorn with bones;
  • 1 large orange with skin, but without stones;
  • 800 g of sugar;
  • 300 ml of water;
  • 1 packet of vanillin (1.5 g);
  • ½ tsp citric acid or half pitted lemon.

How to cook hawthorn and cranberry jam

For the same technology with soaking in syrup, excellent jam is prepared with the addition of cranberries.

You will need:

  • 1 kg of hawthorn;
  • 0.5 kg of cranberries;
  • 1.2 kg of sugar.

Tasty hawthorn jam with lingonberries

Lingonberry is one of the most useful wild-growing berries and in combination of its sourish-tartly taste with moderately sweet hawthorn has its own zest. And, of course, this jam can be safely attributed to the category of the most healing.

You will need:

  • 1 kg of hawthorn with bones;
  • 500 g washed cowberries;
  • 1.3 kg of granulated sugar.

Manufacturing technology is similar to that used in the recipe with the addition of cranberries.

The easiest recipe for hawthorn jam

Among the many recipes for hawthorn jam for the winter, the simplest is the one according to which berries are prepared in an ordinary oven.

For this prescription will need:

  • 2 kg of hawthorn with bones;
  • 1.5 kg of sugar;
  • 250 ml of water.


  1. Prepared fruits are transferred to a deep pan with high walls.
  2. Sprinkle with sugar, add water and gently mix.
  3. The oven is heated to a temperature of + 180 ° C and put inside a baking tray with future jam.
  4. When the sugar begins to turn into foam, you should open the oven a couple of times, mix the contents of the pan and remove as much foam as possible.
  5. After the foam stops forming, and the berries become almost transparent, you can check the jam for readiness. Put a drop of syrup on a cold saucer and if it keeps its shape, then turn off the oven.
  6. The jam is cooled, laid out on a glass and clogged.

Five minute jam from hawthorn with bone

Cooking five-minute jam from hawthorn is a bit like the process of cooking berries in sugar syrup.

You will need:

  • 1 kg of hawthorn with bones;
  • 1 kg of sugar;
  • 200 ml of water.


  1. Prepared fruits pour boiling sugar syrup and leave for 12 hours.
  2. Then placed on the heat, adjusted to + 100 ° C and cook for exactly 5 minutes.
  3. Remove the foam and again set aside for 12 hours.
  4. The procedure is repeated 3 times, finally hot jam is poured into sterile jars, rolled up tightly and cooled under something thick and warm.

Chinese Quince and Hawthorn Jam

Chinese quince is a rather exotic and infrequent fruit. But it matures in the same time as the hawthorn. And if you managed to get it, then from these fruits you can make a very harmonious jam.

You will need:

  • 1 kg of hawthorn;
  • 700 g Chinese quince;
  • 1.2 kg of sugar;
  • lemon juice;
  • 300 ml of water.

The easiest way to apply the technology of making jam is five minutes, described in detail in the previous recipe.

Tip! Chinese quince fruits are washed, cut out the core with the seeds, cut into pieces, about 1-2 cm in size and added to hawthorn berries in syrup.

Sea buckthorn and hawthorn jam

Bright and rich taste of sea buckthorn will make hawthorn jam more memorable and, of course, even more useful.

You will need:

  • 500 g hawthorn with ossicles;
  • 1000 g sea buckthorn with stones;
  • 1500 g of sugar.


  1. The berries are washed and dried, then crushed with a blender.
  2. In a refractory container, the berry mixture is filled with sugar and heated over a very small fire, trying not to let it boil for a quarter of an hour.
  3. Then laid out in small jars and sterilized from 20 to 30 minutes depending on the volume of the container.
  4. Hermetically sealed and set aside for winter storage.

Hawthorn jam minced

According to this recipe, hawthorn jam with bones is very easy to make. It is only necessary to grind the fruit gently, as the bones are able to get stuck in the meat grinder.

You will need:

  • 1 kg of hawthorn berries;
  • 400 -500 grams of sugar.


  1. Prepared berries pour boiling water for 2-3 minutes, then the water is drained.
  2. Then the softened berries in the whole form are passed through a meat grinder.
  3. Add sugar to the fruit mass, mix and lay out on clean cans.
  4. Cover with sterile covers and place in a pot on a stand made of cloth or wood for sterilization.
  5. Sterilized workpieces can be 15-20 minutes after boiling water in a saucepan and immediately seal hermetically.
Attention! You can, of course, make it easier - to reduce the fruit mass with sugar until thick, but then much less nutrients will remain in the harvest.

This tasty and healing delicacy can be consumed in an amount of not more than 2-3 tbsp. l in a day. Store it preferably in the refrigerator. To increase the shelf life of the billet, you need to double the amount of sugar in the recipe.

Raw Hawthorn Jam

There is the option of making the so-called "live" jam, in which the raw material is not subjected to any processing at all, neither heating nor grinding.

According to this recipe for 1 kg of fruit with pits take the same amount of granulated sugar.

  1. Washed and dried fruit is well mixed with sugar and left in normal room conditions for 8-10 hours. The most convenient way to do this is in the evening.
  2. In the morning, sterilized jars of suitable size, put a mixture of fruits with sugar in them, put another tablespoon of sugar on top and close with a lid.
Tip! To prevent the appearance of mold in such a blank, a piece of clean cloth or gauze is soaked with vodka and placed on top of the jam. Only then close the lid.

Recipe for hawthorn jam with apples

It is not for nothing that hawthorn fruits are called small apples - the combination with real apples in jam can be called practically traditional.

You will need:

  • 1 kg of hawthorn;
  • 1 kg of apples;
  • 1 kg of sugar;
  • juice of half a lemon.

The amount of sugar used in the recipe depends on the variety of apples and the taste preferences of the hostess. If you use pretty sweet apples, then you can take less sugar.


  1. Hawthorn berries are prepared in a standard way.
  2. Cut out apples from the core with tails and cut into small slices.
  3. Hawthorn and apples are mixed in one container, covered with sugar, sprinkled with lemon juice so that the apple pulp does not darken, and leave for several hours in the room.
  4. Then heated to boiling, remove the foam and again set aside for the night.
  5. The next day, the preparation is boiled for 5-10 minutes and set aside again.
  6. For the third time, the jam is boiled for about 15 minutes, after which it is immediately laid out in sterile jars and tightly screwed.

Fragrant and healthy jam for the winter of hawthorn and rosehip

But, perhaps, the most harmonious combination will be the unification in one preparation of the two most popular and healing Russian berries - rosehip and hawthorn.

You will need:

  • 1 kg of hawthorn and rosehip;
  • 2 kg of sugar;
  • 2 liters of water;
  • 3-4 Art. l lemon juice.


  1. Hawthorn fruits are prepared in the usual way, leaving them in general form.
  2. А вот из шиповника обязательно удаляют семена. Для этого сначала срезают все веточки и чашелистики, затем промывают ягоды в воде и разрезают каждую пополам. Маленькой ложкой стараются удалить все возможные косточки из сердцевины.
  3. После чего заливают ягоды шиповника холодной водой на 12-15 минут. As a result of this procedure, all remaining seeds are released and float. They can only be removed from the water with a skimmer.
  4. And the berries of the hips once again washed with cold water and transferred to a sieve for draining excess liquid.
  5. In a saucepan, they heat up 2 liters of water, gradually fill up the sugar and, while stirring, achieve its complete dissolution.
  6. After that, pour the mixture of berries into a pan with sugar syrup.
  7. After boiling boil for about 5 minutes and turn off the fire, waiting for complete cooling.
  8. Heat and boil again until ready. At the end of cooking add lemon juice.

The method of preparation of hawthorn jam and currants

It will take:

  • 140 g of currant puree;
  • 1 kg of hawthorn with bones;
  • 550 ml of water;
  • 1.4 kg of sugar.


  1. To make currant puree 100 g of fresh berries and 50 g of sugar are taken, they are ground with a blender or a mixer.
  2. Hawthorn fruits are cut in half, poured 400 grams of sugar and left in the room overnight.
  3. In the morning, drain the separated juice, add water and the remaining sugar to it and boil until a homogeneous mixture is obtained.
  4. Hawthorn and currant puree are put in syrup and boiled for about a quarter of an hour after re-boiling until the foam stops forming.

Hawthorn jam in the crock-pot

In a slow cooker, hawthorn jam with bones is prepared according to the recipe of soaking the berries in syrup.

You will need:

  • 1000 g of sugar and hawthorn;
  • 300 ml of water;
  • 1.5 g of citric acid;
  • a pinch of vanillin.


  1. Syrup is poured from water and sugar, which is filled with prepared hawthorn berries and left overnight.
  2. In the morning, the future jam is poured into a multicooker bowl, vanillin with citric acid is added and the Baking program is set for at least 30 minutes.
  3. Put the jam on the banks in a hot condition.

Rules for the storage of hawthorn jam

In addition to individual recipes without heat treatment, in which the storage mode is specified separately, hawthorn jam can be stored in a normal room. It persists without problems until the next season, when a new crop of medicinal berries ripens.


The recipes for hawthorn jam with ossicles are varied, and the benefits of this winter preparation are obvious. Nevertheless, it is necessary to observe moderation in its use and to remember that this jam is more a medicine than an ordinary delicacy.