What can be made from blackthorns for the winter. Sauce and sweet preparations from sloe for the winter

"What happiness if your childhood and youth were spent in a remote, God-forgotten village!" Someone will perceive this statement with understanding, others as irony or skeptical. By the way, J.J. Rousseau in his "Pedagogical Novel", which is still studied in our pedagogical universities, this is exactly how he proposed to educate young people, i.e. so that at the age of about 15 years, boys and girls live in the countryside, in nature. And why, in fact, in a God-forsaken village? Maybe just - the God-given village where I grew up and matured, practically up to 20 years. You should have looked at this beauty, which has endowed her Majesty Nature in these places; here is the address: the village of Kolychevo, Saratov region. By the way, the famous great martyr in Russian history, canonized, Metropolitan Philip, strangled in prison by one of the most odious guardsmen of Ivan the Terrible, came from the boyar family of the Kolychevs.

Parker

Psychologists say that the time spent with grandparents should be perceived by a child as a holiday, as a gift of fate. But what can I say if this time stretched out for two decades? You can call it a happy time, bright memories of which will remain until the end of your life. Without such memories of childhood and adolescence, how can a human soul live? Over the years, a person more and more often recalls his past. So I, too, all remember many episodes of my village life.

Why did the grandson remember this process? Because he was pleased to see this sacred rite of grandfather and grandmother. They were so inspired by him, so friendly and kind among themselves, that there was no doubt: they are very pleased to do this work. Who knows, maybe the wonderful aura that reigned at that time, created by the good relationships of the participants in this process, also contributed to the successful fermentation enterprise. Then the technology follows: the grandfather chops up the cabbage, manages to clean the stumps left out of business for the grandson. The grandson eats them with pleasure and runs into the well for water, which will wash vegetables picked directly from the garden, and also use the water for the brine. About one bucket of chopped cabbage is lowered into the cellar and spread evenly over the bottom of the first tub. Previously, the bottom of the tub was lined with horseradish leaves, dill umbrellas, finely chopped pieces of garlic and horseradish roots, oak, cherry and black currant leaves. Then a bucket of cucumbers is lowered into the cellar and laid out on a layer of chopped cabbage. Then a layer of cabbage follows again, then a tomato. The layers of vegetables placed in the tub are repositioned several times with the spices listed above. And so on to the very top of the tub. Unfortunately, I did not have more detailed information about the recipe for such a "joint" pickling of vegetables, apparently, the seven-year-old child was not interested. If any of the readers of "Botanichka" knows about such a method, please share. Further, we will focus on the old recipes for fermentation, which became known to the author much later.

Pickled apples.

First, we will consider a simplified apple pickling technology, for which we need sour and tough varieties, best of all - Antonovka. If you do not have an oak, linden or cedar tub on hand, you can use plastic barrels or flasks, but only those intended for food. Better still, in this case, use 3 or 5 liter glass jars. First, put horseradish leaves, finely chopped garlic, chopped horseradish roots, black currant and cherry leaves on the bottom of a tub or other container. Next, we put in rows healthy apples with clean skin, several times alternating rows of apples with the above spices, with which we cover the apples and on top. The brine is prepared at the rate of 2 cups of sugar and half a glass of salt per 10 liters of water. It is recommended to add a few tablespoons of rye flour to the brine. Finally, cover our workpiece with a clean cloth or gauze in several layers and put the apples under the press. Apples filled with brine are left to ferment for a week at room temperature. As soon as the foam falls off the surface and air bubbles cease to stand out, the containers with apples must be tightly closed and lowered into the basement. Suitable temperatures for storing pickled apples are considered to be no higher than plus 10 and not lower than minus 3 degrees. C. After a month, the apples will be ready to eat.

Soaked blackthorn.

I want to tell you about this recipe, keeping the bright memory of my grandfather. Finishing making the basic preparations for the whole winter, he always soaked a small barrel of thorns at the end, which he gladly consumed at supper on long, cold winter evenings. Perhaps this delicacy was worth it. It is not without reason that soaked blackthorns are considered to be on a par with overseas olives in their taste. It should be remembered that all parts of this plant are curative: the bark has antipyretic properties, the roots and wood are diaphoretic, the thorn flowers improve metabolism, the berries contain vitamins, calcium, magnesium, malic acid and tannins. Tasty and tinctures, jam made from blackthorn berries.

The technology for soaking thorns is very simple. Ripe and undamaged blackthorn berries are selected, washed with cold water, which are then placed in a glass or enamel container. Water is poured into the pan - 1 liter, salt is poured - 1 tablespoon, sugar - 2 tablespoons and the solution is brought to a boil. Then the filling should be cooled. Sloe berries in the amount of 3 kg are poured with the prepared solution. The container is covered with a linen cloth and a wooden circle on which the load is placed. After a week of exposure at room temperature, the container with soaked thorns can be sent to the basement or to another cool place.

P.S. It should be noted that my grandfather used malt root instead of sugar, as he did when urinating apples, apparently knowing about its healing properties. He is licorice root, sweet root, licorice root.

Description

Blackthorn marinated like olives is a beautiful and simple preparation from wild plums, and it is also very tasty and exquisite. Fans of a raisin on the table will love this simple and quick way of preparing a delicious snack, which is very easy to cook with your own hands at home and save for the winter. And you can use it, like the usual olives: as a snack, to decorate salads and canapes, and to make homemade pizza.
The widespread distribution of thorns will make your harvesting cheap, because the berries can be obtained completely free of charge by walking through the forest lush with the remnants of the summer heat, on the outskirts of which you will find huge thickets of thorns. Collecting thorns is not the most pleasant experience, but the taste of the preparations from it amazes with its taste.
The benefits of thorns in the human diet have been known for a long time - the familiar astringency is caused by the presence of a large amount of tannins in the berries, and a huge complex of useful substances that help the body cope with intestinal infections and start the work of the whole body in the right direction.

This tart berry of a small size, many housewives use to make jams, compotes (both single-component and multicomponent, with the addition of apples and pears of late varieties), insist on it in alcoholic tinctures, and also use it to make wine.
For all hostesses, regardless of age and level of culinary skills, we suggest studying a simple and understandable recipe, using which you can very quickly prepare a great blackthorn appetizer for the winter. Use a step-by-step recipe with detailed explanations and photos. Believe me, it is very easy to prepare an amazing delicacy, as well as to make a real sensation among the tasters by the fact that the dish they eat is not olives at all.

Ingredients

Blackthorn marinated like olives - recipe

Let's deal with the main component of the delicacy - sloe berries: we will carefully sort through, discarding unsuitable for pickling - these can be dried, or spoiled fruits to varying degrees, and then fill them with warm running water, transferring them to a dish that will allow you to rinse the berries well. Having thoroughly washed the berries, let's start separating the stalk, scrolling the berry, tightly holding the tail at the base with our fingers, and then pulling it out. We put the sorted berries in a bowl, rinse again and lay out to dry, sprinkling in one layer on a towel made of natural fibers or multilayer paper napkins. You will spend about forty minutes preparing the amount of berries specified in the recipe.

In the meantime, while the thorns are drying naturally, prepare the cans for preserving the snack. They can be of absolutely any size, but the best choice would be such dishes, the volume of which does not exceed half a liter, so that the uncorked "olives" do not overstate. Wash the dishes well in warm water with the addition of baking soda, and then rinse them in running water. Let's sterilize the jars: for a couple - a couple of minutes, if they are small, and five minutes, if you have chosen a half-liter container. You can use the microwave, filling the jars a quarter with water and setting the maximum setting for five minutes. According to the principle of washing the cans, we wash the lids with which we will roll up the pickled sloe, and then boil them in boiling water for two minutes, having previously freed them from the rubber inserts that look like a seal. Put the boiled lids on a towel, let them cool and put the elastic bands in place. We put dried plums in clean sterile jars and proceed to the next stage of preparing pickled thorns.

We cook the marinade from water, sugar, spices, salt and vinegar, putting all the ingredients in boiling water. Pour the boiling marinade with spices into jars of thorns and cover them with prepared lids.

Then let the thorns brew in the marinade for fifteen minutes. Pour the slightly cooled marinade into a saucepan, holding the berries with a clean spoon, or using a special nylon lid with holes and a spout that directs the flow of water.

Heat the marinade to a boil, and then, while still boiling, pour it into jars of thorns. Without hesitation, screw the lids back on and turn the pickled thorn cans upside down like olives. Leaving the workpiece in this position, you need to gradually cool it. To do this, wrap a delicacy snack for the winter in a warm blanket (woolen or cotton), and leave it in this position, at least overnight, until it cools completely. We return the cold cans to their normal position and put them in a permanent storage place, where access to daylight is limited and a constant air temperature is maintained, not exceeding 20 degrees Celsius - in a pantry or a dry basement.

We are waiting for about a month for the "olives" to soak in the marinade. After this time, blackthorn marinated like olives will be completely ready to eat. It remains only to invite the tasters and enjoy the divine taste of the snack together.

It is in vain that salty thorns are called Russian olives. This is not an imitation, not a replacement of a more valuable ingredient with an analogue of a simpler one - an incredibly tasty dish cannot be compared with anything.
This is not a whim of thrifty housewives: in Russia, soaked and salted thorns were harvested for the winter along with soaked apples and pickled cucumbers, salted, pickled in Ancient Rome. There are similar recipes in French cuisine, Caucasian and even Japanese.
Most recipes for pickling sloe combine the cooking method: the fruits are poured with strong brine, then with oil or marinade, including vinegar.

TIME: 14

Light

Servings: 6

Ingredients

• Fresh thorns 2.2-2.5 kg;
• Salt 50-65 g (5-7 tablespoons);
• Water 1-1.2 l;
• Refined vegetable oil 1-1.2 l;
• 3-5 cloves;
• Bay leaf 1-2 pcs.;
• Allspice 5-7 pcs.

Preparation

Sort out the thorn, removing spoiled and cracked berries, cut off the stalks, rinse.


Fully ripe blackthorns without intense bitterness are suitable for pickling. By this time, the blue skin of the berries is covered with wrinkles, the fruits themselves become sweeter.
You should not pickle those tart fruits that do not have time to ripen: even if they are stronger, even if their skin is without a single wrinkle, but the sour, too tart taste cannot be corrected by soaking in salt water.
Prepare a strong brine at the rate of 50-65 g of salt per 1-1.2 liters of boiled water, pour the sorted thorns for 30-45 minutes, then drain the slightly cloudy liquid.

Bring again to a boil with clean 1-1.2 liters of water, put 5-7 tbsp. salts, bay leaves, spices. Boil for 1-2 minutes.


Fill the jars with thorns, fill with chilled brine, tie with gauze or a linen napkin.

Then act on the principle of pickling cucumbers: leave for 3-4 hours at room temperature, then put in the refrigerator for 10-12 days. After a few days, the blackthorn will become lighter, the brine will turn into a ruby ​​color.


Important: after covering with lids, the jars are periodically turned, shaken to stir up the salt. If the berries that have absorbed the liquid increase noticeably and rise above the brine level, you will have to install oppression from above.


If the tart taste of the berries does not soften in 2 weeks, they are left in the brine for several days, tasting occasionally.
Remove the fruits from the brine, rinse in boiled water. Return to jars, pour over the shoulders with a natural preservative - refined vegetable oil.


After 5-7 days, the thorn is ready - you can safely treat yourself to spicy berries with a viscous, slightly salty taste.


It is better to store salty thorns, like all pickles, in the refrigerator. Shelf life is no more than 4-5 months: the oil can turn rancid, and the berries, despite preliminary salting, can sour over time.


It is difficult to compare salty blackthorn with classic olives - rather, they are similar in purpose.
Delicate pulp without tart notes, salty taste - the so-called blackthorn olives, reminiscent of spicy plums, can be served with meat dishes and fish, with wine. Like olives, thorns can be used anywhere - in salads, appetizers, in hot dishes, in serving.

To make mouth-watering blackthorn jam for the winter, you should follow a few simple recipes for making it. A spoonful of this jam will be a great addition to strong tea in the cold season.

There are many varieties of blackthorn. Hybrid plants are distinguished by large fruits, they are sweet and soft in taste. When cooked, they are similar to plums.

The wild thorn, on the other hand, has the opposite properties: the fruits are small in size, firm and tart. Jam from such berries turns out to be delicious if you know the secrets of its preparation.

1. It is better not to use unripe blackthorns of any kind for making jam. We need ripe fruits of a dark color, moderately soft.
2. The washed fruits must always be pre-heat treated so that their skin softens. With this treatment, the sloe should be boiled for 5 minutes in boiling water. This method is suitable for hard varieties.

It is worth knowing: in order to shorten the cooking process, firstly the sloe berries should be soaked in syrup for 3-4 hours. You can even pierce each berry with a toothpick to speed up the process.

How to choose a sloe for jam

The quality of the jam directly depends on the "correctness" of the berry. It is advisable to choose thorn fruits that are firm to the touch, with pinkish flesh. The skin on the fruit should be dark blue. There should be no defects or dents on the turn. If the fruits for jam are small, they are mixed with larger varieties or with plums.

Although there are different varieties, some thorny berries may not reach their peak ripeness until late fall. Before cooking, it is better to taste the berries - how tart they are, and whether they are soft enough.

A simple and quick recipe for "Five-minute" jam

Jars with such jam can be stored for a long time on a shelf with other preserves, however, such a food is eaten in a fairly short time. To prepare a twist according to this recipe, you will need 2 kilograms of fresh sloe, it is advisable to add more sugar - 3 kilograms is enough. Distilled water is also useful - 1 liter.

Preparation:

1. Put clean dry fruits in a deep bowl and cover with sugar, you can mix or put them alternately. Let it brew in the shade for 4-5 hours.
2. Transfer the berries and sugar to a saucepan, put on medium heat and cook for 5 minutes after the jam has boiled.
3. Distribute into jars and roll up.

Blackthorn plum jam with seeds

Sometimes you come across too hard blackthorn berries, which have to be boiled together with the seeds. For the recipe, you will need 1.5 kilograms of blackthorn, 2 kilograms of granulated sugar, and it is advisable to prepare 1 glass of clean water.

1. Each berry must be pierced with a toothpick so that the skin can quickly peel off.
2. Such fruits may not give juice, so you can simply mix them with sugar and start cooking.
3. Transfer the candied fruits to a saucepan and pour a glass of water. Put on low heat. Boil plums for 10 minutes and remove from heat.
4. Let the berries cool and boil them the same way, 3 times. The jam should not turn out to be liquid, then it can be distributed in jars and rolled up.

Pitted blackthorn jam

This dessert turns out to be moderately sweet and has a pleasant aroma. It's pretty simple to prepare it. You will need 1 kilogram of berries, a glass of clean water, as well as 2 kilograms of granulated sugar.

Cooking method:

1. Boil the washed blackthorn fruits in boiling water for 5 minutes. Throw them in a colander, wait until they cool.
2. Remove the seed from each berry.
3. Make a syrup with water and sugar. Gradually dissolve the sugar in boiling water and cook the mixture over low heat until the syrup thickens.
4. Combine all components and cook for 30 minutes. While the jam is cooking, stir it from time to time.
5. Pour into jars and roll up.

Blackthorn jam with cherry plum

Cherry plum is in perfect harmony with thorn berries in jam. Many people will like the taste of such a dessert. You will need about 700 grams of fresh cherry plum and 400 grams of hybrid sweet sloe. Also, according to the prescription for such an amount of fruit, you need 2 kilograms of sugar and 1 tablespoon of soda.

1. Chop the thorn with toothpicks. Mix it with cherry plum.
2. Mix a spoonful of baking soda with warm water and put berries and berries in it. Keep them in this liquid for 30 minutes.
3. The syrup is made from water mixed with sugar. Dissolve the sugar syrup in boiling water and boil it until it thickens.
4. Put the fruits in syrup and boil for 20 minutes. Distribute the finished jam into clean jars and roll up.

Thorn jam in a slow cooker

Sloe, at high temperature, can be cooked quickly - in 5 minutes. The best way of cooking is in a multicooker because you can calmly go about your business while the delicacy is being prepared. The container will need 3 kilograms of berries and 4 kilograms of sugar. Water can also come in handy.

Step by step recipe:

1. Place the berries in a multicooker bowl, cover them with sugar on top and add a glass of clean water. Leave the ingredients just to brew for 3 hours.
2. Put on "extinguishing" - this mode is the most suitable. The berries are boiled for 30 minutes.
3. While the jam is cooking, you can prepare the jars. Pour the finished product into jars and roll up with metal lids.

Jam from grasses and apples

This jam will be a great treat for strong tea on a cold winter evening. You will need 3 kilograms of fresh thorn berries, 3.5 kilograms of granulated sugar, 500 grams of apples.

1. Sort the berries, rinse the apples and remove the cores and peels from them, cut into cubes.
2. Put apples and plums in an aluminum pan and sprinkle with sugar in layers. Leave on for 4 hours for the juice to stand out.
3. Put the jam over medium heat, bring to a boil and cook for 20 minutes.
4. Distribute to clean banks, roll up.

Jam storage

1. Store thorns in a cool, dark place. This can be a cellar, basement, or the bottom shelf of the refrigerator.
2. An opened jar can be stored for a long time (12-24 months) if it is closed with a lid and placed in the refrigerator.
3. Optimum temperature for thorn jam: +5 to +14 ° С.

Important: a product with seeds should be stored for no more than 7 months, otherwise the poison in them will begin to be distributed throughout the jam.

Conclusion

Sloe is considered one of the best and most useful berries for making jam for the winter. Even a beginner can master the above simple recipes, and an experienced hostess will take note of a couple of original proven recipes.

Blackthorn fruits differ from plums in a more sour, astringent taste, they are full of vitamins and nutrients. To preserve their beneficial properties, you can make thorn compote for the winter. September is the best time to stock up on the thorny drink. It can be done with or without sterilization. If you strictly follow the recipe and preparation technology, then this drink can be stored for up to two years at room temperature.

Useful properties of thorny plum and contraindications to its use

Blackthorn strengthens the immune system due to the vitamins B, P, C and E contained in it. In addition, the shrub berries are rich in organic acids, steroids, carbohydrates, mineral salts, carotene, tannins, glucose and fructose. Such a composition allows them to be used in the treatment of many diseases and as a prophylactic agent. Such diseases include: digestive disorders, constipation, gastritis, vitamin deficiency, purulent infections of the skin, dysfunction of the cardiovascular system, liver and kidneys. The plant helps with nervous excitability, insomnia and general weakness of the body. Fresh thorny juice helps to cope with hepatitis A. Also, blackthorn fruits are blood-purifying, anti-inflammatory, diaphoretic and disinfecting agent, remove toxic substances and toxins from the body, reduce the feeling of nausea, which is important for pregnant women with toxicosis.

Berries of thorns can hang until frost and are sources of vitamins, both fresh and in the form of compotes, jelly, jams and infusions. It is important that after being heat treated, the blackthorn retains its medicinal value and benefits. Blackthorn compote for the winter is a great drink for the health of the whole family!

But, like any other product, thorns have contraindications for use. This is an increased acidity of the stomach, a tendency to allergies, ulcers and gastritis in the acute stage, individual intolerance.

Features of cooking compote

It is quite easy to make a thorn compote for the winter. But for long-term storage, it is important to observe some rules:

1. First of all, the thorn must be carefully sorted out, removing wormy, rotten, dented, moldy and cracked fruits. If they get into the raspberry compote, they will definitely spoil it. It is also necessary to remove the stalks at the same time.
   
2. Rinse the sloe berries well using running water, paying attention to each fruit. Then they must be dried on a towel or napkin.
3. Prepare jars of the required size, wash them using soda or mustard powder. Then sterilize by steam or in the oven and dry.
4. It is important to seal the blackthorn drink hermetically. To do this, you need to prepare screw metal covers or those intended for seaming with a wrench. They can also be sterilized in boiling water for five minutes.

Thorn compote recipes for the winter

An unusually tasty compote from thorn fruits for the winter is prepared by the method of sterilization and methods of several fillings.

Recipe without sterilization

To prepare blackthorn compote without sterilization, you need:

5. Fill the jar a third with the thorns.
   
6. Pour boiling water into a jar to the top of the neck, cover with a clean lid and leave for 15-20 minutes.
   
7. At this time, you need to measure out 375 g of sugar.
   
8. When the compote has settled, put a lid with a mesh on the jar and pour the liquid into a saucepan with granulated sugar.
   
9. Place the pot on the stove and wait for it to boil; for better dissolution of the sugar, it is recommended to stir the syrup.
   
10. Pour boiling syrup into a jar using a wide funnel, immediately cover with a sterile lid and roll up.
    
11. After rolling up, turn the jar over and wrap it with a blanket so that it cools slowly.

After a day, it is necessary to check the tightness of the compote closure, if at least a little liquid is released, then it is not recommended to leave such a jar for a long time. After another two days, you need to see if the drink has become cloudy; in case of transparency, you can safely remove it for long-term storage.

The taste of the thorn compote for the winter, which is prepared without sterilization, practically does not differ from the taste of the drink made according to the classic recipe. A significant plus is that it takes less time to prepare it. Before use, in case it seems too cloying, you can dilute it with water.

The traditional recipe for thorn compote for the winter with sterilization

1. Boil 2.5 liters of water, pour 0.5 kg of sugar into it and stir until completely dissolved.
2. Put 1 kg of pure thorns in a colander and dip in boiling syrup, hold the berries like this for 5-7 minutes.
3. Pour the blanched fruits into a prepared three-liter jar and pour syrup to the very top, then cover the jar with a prepared lid.
4. Put a cloth on the bottom of the pan, put a jar on it, fill it with water up to the level of the “hangers”.
5. Set the pot on low heat and sterilize the jar for 15 minutes after boiling.
6. Then you need to take the jar out of the pan and tightly roll up the lid, set it upside down, wrap it up and leave it for a day. Then you can put the compote to storage.

According to this recipe, it is possible to prepare compote without fruit, for this it takes longer to blanch the berries in syrup - 10-15 minutes. The rest of the cooking technology will be the same.

Recipe for compote from thorns and apples for the winter



The process of making a compote from two components:




Compote prepared according to this recipe is considered universal, since apples dilute the astringency of the plum and almost everyone likes the drink.

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Blackthorn blanks for the winter - recipes



Blackthorn is a thorny shrub that bears fruit with a tart taste. You can cook a lot of interesting and useful things from them. But for this they need to be collected exclusively in late autumn. Only then will they fully mature. What you can cook from thorns for the winter, read below.

Sloe sauce for the winter - recipe

7. ripe blackthorn - 1 kg;
8. water - 50 ml;
9. garlic - 8 cloves;
10. finely chopped dill - 50 g;
11. ground coriander - 2 tsp;
12. ground red pepper - 1 tsp;
13. dried mint - 1 tbsp. spoon.

Cut the thorn in half, fill it with water and boil. As soon as we see that the bones have separated from the pulp, remove them. Drain the juice formed during cooking, and grind the mass of thorns to a puree state. We continue to cook the sauce, gradually pouring in the drained juice. Cook the sauce for about an hour. When the juice is over, put spices and salt in the sauce. We boil for another couple of minutes and immediately put it hot in washed steamed jars.

Recipe for preparing sloe sauce for the winter

14. ripe sloe berries - 2 kg;
15. salt - 40 g;
16. granulated sugar - 200 g;
17. vinegar 6% - 400 ml;
18. onions - 300 g;
19. black peppercorns - 12 pcs.;
20. ground ginger -? h. spoons;
21. mustard powder -? h. spoons;
22. ground allspice -? h. spoons;
23. hot pepper - 2 pcs.

Wash the sloe berries and place them in a saucepan. Chop the onion into rings and add to the thorns. Cook the sauce over low heat, without closing the lid. When the skin begins to peel off the pulp, turn the berries into a puree. Add salt, spices, sugar, vinegar and boil. When the sauce acquires the desired thickness, distribute it into steamed jars and seal.

Blackthorn compote for the winter without sterilization

24. turn - 3 glasses;
25. water - 2.6 liters;
26. sugar - 260 g.

We sort out the sloe berries, remove the tails, wash them and place them in prepared jars. Pour boiling water over the berries and leave for 20 minutes. Then pour the water into a saucepan, add sugar there and let it boil again. Pour the berries with the resulting syrup and immediately roll them up with boiled lids. We put the cans upside down and wrap them up.

Adjika from blackthorn for the winter - recipe

27. sloe - 1 kg;
28. black pepper;
29. ground coriander - 5 g;
30. salt;
31. garlic - 15 cloves;
32. dill - 50 g.

Pour the berries, previously washed and dried, with about 100 ml of water and let it boil. Then we grind the mass through a colander. Put chopped garlic and finely chopped dill into the resulting mixture, salt and pepper. Season the adjika with coriander, boil everything together for 10 minutes, and then put it in jars.

Blackthorn jam for the winter

33. ripe sloe berries - 1 kg;
34. purified water - 300 ml;
35. granulated sugar - 1 kg.

We wash the prepared sloe with cold water and pierce each berry. Boil the syrup from water and sugar and let it cool. We throw the prepared turn into it and leave it for a day. The next day, we extract the berries from the syrup, and bring the syrup to a boil. Then add the thorns and cook for about an hour, skimming off the foam. We seal the hot jam in sterile containers and send it for storage.

Blackthorn jam for the winter - recipe

We sort out the berries, removing the leaves and twigs. Then wash them, cut them in half and remove the bones. Place the sloe in an enamel container and pour in 100 ml of water on top. We put the dishes on the stove, let the mass boil, boil for half an hour until the berries are soft. And then we puree. Now add sugar and stir it. Put the mass on the stove again and cook for about an hour, stirring constantly. Next, pour the jam into washed and steamed jars and close. You can store such jam even in an apartment. Successful blanks to all!

Blackthorn compote: pleasant taste and good health

The thorn is a type of plum. It grows on bushes and is protected from the outside world by a large number of thorns. However, this does not stop gardeners from harvesting. Having overcome the thorny path, they get berries with unique healing and taste qualities. The flowers of this plant are often used to make useful decoctions and tea, and the fruits are often used for compote, wine and jam.

Beneficial features

The berries of the bush are saturated with vitamins B, C and E, which has a beneficial effect on immunity. Also, when eating blackthorn, the body receives important organic acids (especially malic), steroids, carbohydrates, mineral salts, fats, carotene and tannins.

The rich composition of berries allows them to be used for the treatment and prevention of many diseases. In particular, with indigestion, vitamin deficiency, purulent skin infections. For this, plums are processed into compote or wine, but fresh juice is used for jaundice.

A decoction of thorn flowers and leaves, on the other hand, is useful for constipation. It can also be used as a diuretic.

The diaphoretic is obtained from the bark and roots of the plant. Also, a tincture of these substances helps to reduce heat and get rid of skin inflammation.

Making tomato juice for the winter - what could be easier?

We prepare protein shakes ourselves using our recipes.

Several recipes

Many housewives know perfectly well how to cook thorn compote, the recipe of which is carefully stored in cookbooks. We hope that you will also like our options for preparing this wonderful drink!

Before starting cooking, you should carefully sort through the entire crop of thorns. All unusable (rotten, moldy) berries should be thrown away, leaves and twigs should be removed. Rinse the remaining fruits under running cold water.

Traditional

The sugar syrup should be prepared first. This will require 600 ml of water and 600 g of sugar. Stir the ingredients and place over low heat. When the water boils, dip 1 kg of berries in it. Soak the fruits in boiling syrup for 5 minutes, then remove and let the broth cool. When serving, you can add a few ice cubes. Thus, you get a soft drink that will be very popular during the summer heat.

With raspberries and blackberries

A cup of berries (like raspberries or blackberries)

Cut the apples into small slices, having previously peeled them from the core. Mix all the ingredients together and place in boiling water for 10-15 minutes. Add sugar to taste (you can not add at all).

With zucchini

1 cup of sugar;

Peel the zucchini and cut into small cubes (about 1 cm each). Place in a convenient dish, top with blackthorns and a glass of sugar. Pour boiling water over and cook for 10-15 minutes over low heat. Remember to stir regularly to dissolve the sugar!

And you know the chicory plant, the beneficial properties of which are detailed on our website.

The famous chaga, a mushroom that saves from 100 diseases, read here.

Blackthorn compote for the winter: we prepare vitamins

The thorns usually ripen in the month of August and September. To preserve their taste until the next harvest, you can preserve several cans of compote for the winter. All of the above recipes are suitable for this.

Prepare jars of the required size before starting preservation. Pour the resulting drink into containers, cover with lids and place them in boiling water for sterilization. For half-liter cans, 12-15 minutes is enough, and for liter cans it will take 15-20. After that, tightly close the jars, turn them upside down with the lids and leave to cool.

You can preserve both strained compote without fruit, or with them. In the second case, first put all the ingredients in a jar, then add sugar and pour boiling water or syrup. Canned plums can be eaten. Apples and zucchini will also be full of flavor and pinkish tint. This will allow not only to diversify their diet, but also to decorate holiday dishes (cakes, pies, salads).

Video recipe for making sloe compote for the winter:

Blackthorn compote for the winter

Sloe differs from plum in a more sour and tart taste. Blackthorn fruits are rich in vitamins, they are recommended to use to maintain immunity, as well as for a number of diseases of the gastrointestinal tract. September is the best time to prepare a thorny drink for the future. Blackthorn compote for the winter is made both with and without sterilization: if you follow the recipe and cooking technology, then you can store it for up to two years at room temperature.

Cooking features

It is not difficult to prepare thorn compote, but when it is harvested for the winter, some rules must be followed.

36. For the preparation of compote intended for long-term storage, spoiled fruits are categorically unsuitable. For this reason, the first thing to do is to iterate over the turn. Do not feel sorry for wormy, moldy, rotten, crumpled and cracked fruits - once they get into the compote, they will certainly spoil it. When sorting through the thorns, at the same time you need to remove the stalks.
37. The thorns should be washed thoroughly in running water, paying attention to each fruit. After washing it must be dried by sprinkling it on a towel or napkin.
38. Jars intended for canning thorn compote are washed using soda or mustard powder, then sterilized by steam or in the oven, and wait for them to dry.
39. It is necessary to close the thorn compote hermetically. Suitable for this are metal lids boiled for at least 5 minutes, designed for seaming with a wrench or screw.

The apple-thorn compote turns out to be especially tasty and healthy, but there are connoisseurs who prefer the compote made from only one thorn.

Blackthorn compote according to the classic recipe with sterilization

40. Sort well and wash the thorn thoroughly, dry the fruits by placing them on a paper towel.
41. Boil 2.5 liters of water, add sugar and sugar syrup. To do this, boil water with sugar, remembering to stir, until it completely dissolves.
42. Place the thorns in a colander and dip in the boiling syrup.
43. Blanch the fruit for 4-5 minutes.
44. Remove and transfer to a three liter jar, washed and sterilized.
45. Pour the syrup all the way to the edge of the jar.
46. Cover the jar with a clean, boiled lid.
47. Place a piece of cloth at the bottom of a large saucepan, place a jar in it.
48. Pour in water. Its level should not be higher than the "shoulder length" of the can, but not lower than the middle.
49. Place the pot on low heat, bring the water in the pot to a boil, and sterilize the jar of compote for 30 minutes. If you decide to make compote in three liter jars, then you need to sterilize them less - 15 minutes is enough.
50. Remove the can of compote from the pan, close the lid tightly. By tilting the jar, make sure that the liquid does not flow out of it - the jar must be completely sealed.
51. Place the jar upside down, wrap it up in an old down jacket or something else that's warm enough. Leave it for a day.
52. Store the jars after 24 hours. You can keep them all winter in the pantry.

The compote turns out to be sweet and sour, rather tart. If desired, it can be diluted with purified water before serving. According to this recipe, you can also make compote without berries. In this case, blanch the thorns in the syrup for a longer time - 10-15 minutes. The rest of the compote preparation technology will be identical.

Blackthorn compote without sterilization

53. sloe - 1 kg;
54. water - how much will go into the jar;
55. sugar - 0.2 kg per 1 liter of water.
56. Prepare the thorns by sorting, rinsing and drying.
57. Sterilize a 3 liter jar or several smaller jars.
58. When the jar is dry, pour the thorns into it.
59. Boil water, pour thorns into it.
60. Cover the jar with a sterilized lid, cover with a blanket.
61. After 1.5–2 hours, drain the water from the can into an enamel or stainless steel pan through a special lid with holes.
62. After measuring the volume of liquid drained from the can, calculate how much sugar is required. Measure out the correct amount.
63. Heat up the water. When it boils, add sugar to it and stir.
64. Simmer for about 5 minutes with the sugar until it dissolves completely.
65. Pour the boiling syrup over the thorns.
66. Close the jar tightly and turn upside down. Cover with a cotton or wool blanket.
67. After a day, check if the jar is leaking - if it turns out that at least a little liquid has spilled out of it, you cannot put it in the winter. If you are sure the jar is sealed, cover it with a blanket again and leave it for another 48 hours.
68. After the specified time, see if the compote has become cloudy. If it is transparent, then calmly put it away for the winter - it will not deteriorate even when stored in a heated room.

The taste of a compote prepared without sterilization differs little from the taste of a drink made for the winter according to the classic recipe.

Blackthorn compote with apples

69. sloe - 0.5 kg;
70. apples - 0.5 kg;
71. water - how much will go into the banks;
72. sugar - 0.3 kg per 1 liter of water.

• Rinse and pat dry with a thorn tea towel.
• Wash the apples, dry them, cut the core out of them. Cut the apple pulp into large wedges without peeling.
• Sterilize three liter jars.
• Distribute the thorns and apple slices evenly over the jars.
• Boil water and pour over the fruit.
• After 10 minutes, drain the liquid from the cans into the saucepan.
• After measuring the volume of the drained liquid, prepare the required amount of sugar.
• Boil the syrup.
• Pour the hot syrup over the apple thorns.
• Place the jars in a large pot of water and sterilize them within 10 minutes after boiling the water.
• Remove the cans, seal and turn over. After wrapping, leave to cool completely. After cooling, put it in winter storage.

Such compote is called universal, because almost everyone likes it.

It is not difficult to prepare thorn compote for the winter, its cost is low, but the organoleptic qualities and useful properties are beyond praise.

Blackthorn compote for the winter recipes

This article is devoted to a wonderful plant - blackthorn, its natural properties that can have miraculous effects on the human body, and also presents several options for recipes for preparing blackthorn compote for the winter.

The blackthorn, or as it is also called the blackthorn, is a small thorny shrub and belongs to the pink family, the plum subfamily. The thorny shrub is a bush no higher than 5 meters, but more often you can find domesticated low-growing trees about 8 meters high.

The main difference that the blackthorn has is the thorny needles located on the branches of the plant and elliptical serrated leaves. Thorns blossom starts in early spring beautiful, white flowers that appear before foliage. Blackthorn fruits are round in shape with a bluish bloom, inside with one stone, about 12-15 millimeters in diameter.

You can meet the wild turn in Asia Minor, in the European part of Russia, Western Europe, in the Caucasus and in Western Siberia. The plant grows in ravines, near river banks, on forest edges, as well as near highways and roads.

Useful properties of blackthorn

Blackthorn is used not only for preparing preparations for the winter, but also for medicinal purposes. For the treatment of many diseases, all the constituent plants, leaves, fruits, flowers, roots and bark are used.

Leaves are harvested immediately after they appear, flowers are harvested while they are still in buds, young shoots of blackthorns are harvested from May to June, dried in the shade and with plenty of fresh air. For harvesting roots choose the autumn period, and the bark is removed from the thorns in the spring even before flowering begins.

In 100 grams of fruits, 43.9 kcal. Berries contain a large amount of glucose and fructose, so of them make great compotes... Berries also contain fiber, various organic acids, carbohydrates, pectin, vitamins B, E, C, nitrogen-containing compounds, tannins, carotene and much more.

Thanks to the blackthorn berries, you can relieve a huge number of unpleasant symptoms associated with the gastrointestinal tract. So, for example, blackthorn berries have an astringent property, and they will perfectly help with indigestion and diarrhea; berries are also able to relieve nausea, stop vomiting and kill germs and bacteria in the intestinal tract.

Due to its diuretic properties, blackthorn berries are a good diuretic, and berries can also help with fevers and colds. Regular consumption in winter Blackthorn compote will help strengthen the immune system during the cold and flu season. And also housewives often prepare not only compotes from thorns, but jams, various teas and even cereals according to very simple recipes.

Blackthorn compote for the winter - recipes

There are a huge number of recipes for blackthorn berries due to the huge popularity of this plant. Compotes are prepared very simply and do not take much time, but at the same time they give great benefits to the body in autumn and winter.

Classic thorn compote - recipe

• Purified water - 600 milliliters;
• Granulated sugar - 600 grams.

First you need to make sugar syrup. Combine sugar and water and simmer over low heat. After the mixture begins to boil in it, you need to immerse the washed blackthorn berries and hold on fire within 5 minutes, after which the broth should be removed from the stove and allowed to cool. After cooling, roll the resulting compote into sterilized jars. This compote can also be consumed in hot weather with the addition of ice.

Blackthorn compote recipe for the winter without sterilization

To prepare a compote recipe without sterilization, you will need the following ingredients:

• Turner berries - 1 kilogram;
• Granulated sugar - 200 grams per liter of water;
• Purified water - 1 liter.

Whole berries should be washed and the stem removed. In a carefully washed and dried jar, you need to put the blackthorn berries and pour boiled water. Cover the jar with a clean lid for conservation and put it in a dark place for two hours; additionally, the jar can be wrapped in a blanket. Two hours later, water from cans should be poured in an enamel or stainless steel pan, it is important that the berries remain in the jar. Depending on how much water was required, you need to measure and add sugar to the water, at the rate of 200 grams for each liter of water required. Water with sugar must be boiled for five minutes, until the granulated sugar is completely dissolved.

After, the berries are poured into jars with the resulting syrup and rolled up with lids for preservation. Canned banks should be put upside down in a dark place and wrap it in a warm blanket or woolen scarf for 3 days, periodically checking if the lids are leaking, if the jar is leaking, repeat the boiling procedure and roll up a new lid.

Recipe for compote from apples and blackthorn berries for the winter

Ingredients for the thorn and apple compote recipe:

• Apples (any) - 1 kilogram;
• Granulated sugar - at the rate of 300 grams per liter of water;
• Purified water - the amount of water can be determined after the first pour of fruit.

Apples should be washed and peeled from the center, the peel does not need to be removed, after which they should be cut into slices. The blackthorn berries should be washed and the stem removed. In three sterilized jars, 1 liter each, put fruit and pour boiling water... After ten minutes, the liquid must be poured into a stainless steel pan and after measuring the amount of water, add sugar at the rate of 300 grams for each liter of water. The syrup needs to be boiled and poured into jars. The jars are rolled up with lids for preservation and placed in a dark place until they cool.

The original recipe for compote from blackthorn berries and young zucchini

To prepare compote according to this recipe, you will need the following ingredients:

• Young zucchini - 600 grams;
• Blackthorn berries - 400 grams;
• Granulated sugar - 2 cups;
• Water - 3 liters.

The berries should be washed and their stalks removed, the zucchini should be cut into medium-sized rings or cubes. After it, all the ingredients are placed in a large, easy-to-cook saucepan, covered with sugar and filled with water. Boil such compote according to this recipe, it should be over low heat for 15–20 minutes, stirring regularly so that the sugar dissolves well. Next, the compote should be poured into sterilized jars and rolled up with lids for preservation.

How to pickle thorns for the winter - a step by step photo recipe

12/9/2017 Elena Cooking recipes No comments

Pickled sloe for the winter: a recipe with a photo

Blackthorn blanks in the culinary field are most often associated with tinctures, compotes, preserves, and so on. Today I want to propose a very interesting way of pickling thorns. In this recipe, the unusual taste of sloe is enriched with a set of spices, namely mustard, cloves and cinnamon; salt, sugar and vinegar (standard pickling set) are also required. All these components add spicy notes to the dish, thereby significantly changing the usual taste of the berry.

Homemade pickled blackthorn recipe for the winter

Products for cooking

What is needed for containers with a volume of 0.5 liters:

• 350 grams of blackthorn;
• 200-250 milliliters of water;
• 1 teaspoon of mustard beans
• 0.5 teaspoon peppercorns;
• 1 cinnamon stick;
• 0.5 teaspoon salt;
• 1.5 tablespoons of vinegar;
• 3 carnations;
• 1 tablespoon sugar

How to pickle thorns for the winter

Step-by-step recipe for pickled sloe:

Sort the thorns, sifting out slightly crumpled and spoiled specimens, tear off the stalks, and rinse the berries themselves several times with warm water, then spread them on a terry towel in one layer so that the thorns dry properly.

Prepare a half-liter jar in advance - clean it and be sure to sterilize it. At the bottom of a dry jar, lower a number of the proposed spices - mustard beans, cinnamon sticks, peppercorns and cloves.

Lay the prepared thorns on top of the spices, do not reach the edges a few centimeters, leaving room for the marinade.

At the same time, create a marinade - put a saucepan with the specified rate of water on the burner, dissolve salt and sugar in it closer to the boiling point, boil for 2 minutes, finally pour in the vinegar, remove the container from the heat.

Pour the marinade into the pot instantly.

A mandatory process in this workpiece is pasteurization of containers with contents. To do this, cover the jar with a lid (do not twist), place it in a deep saucepan with warm water, put a cloth on the bottom, put it on fire. The water should reach the shoulders of the jar. The pasteurization time for a can of a given volume is no more than 10 minutes.

Next, close the jar tightly with a screw or tin lid (using a special wrench for screwing). First, lay the workpiece on its side, thereby checking the tightness of the closure, then on the lid. In this form, cool the preservation under the blanket for about 20 hours, then transfer it to the pantry.

The sloe will gain taste gradually, becoming more and more saturated with the spicy marinade.

Try it, this is a great dessert for tea that will brighten up your winter evenings

prekrasny-mir.ru

Blackthorn sauce for meat, chicken and duck

Column by Elena Gavrilova
"Homemade preparations from fruits and berries"
Issue 2.

A neighbor in the country, originally from Armenia, often treated me to her national dishes. Once I brought a sauce to the meat from the turnip. It turned out to be very unusual and tasty. We didn't know what to do with the huge turn which annually bore fruit gorgeously. It is much smaller in size than plum, it tastes very similar to it, but sour and with a tart shade. Just what is required for a sauce or jam, for example.



Actually, the turn is considered a shrub. It looks like a tree up to three meters high. It is often called blackthorn: there are sharp thorns on its branches. The blackthorn grows rapidly and can bear fruit at the age of 2-3 years.



Its healing properties include an astringent effect. This is especially important for those who have stomach problems: the fruits are fixed and are a diuretic. It is said to be sometimes used as an antipyretic agent. Blackthorn juice is used as a compress for skin diseases. Thorn leaf tea can serve as a mild laxative.

Ingredients

• turner - 3 kg pitted;
• hot pepper - 1-2 pieces;
• garlic - 10-12 cloves;
• sugar - 5 tablespoons;
• salt - 2-3 tablespoons;
• vinegar - 2 teaspoons;
• water - 1-2 glasses.

Recipe

01. Separate the pulp from the seeds. You should get about 3 kg of fruit.





02. Put sugar on the fruits so that they give a little juice, but for now we continue to prepare the following ingredients.



03. Finely chop the hot pepper.



04. Squeeze the garlic with a garlic.



05. Put the saucepan with fruits on fire, adding water.
06. Cook for about 30-40 minutes, letting the berries soften.
07. Remove from heat and rub in a colander to remove the skin.



08. Put again on the fire, adding salt, garlic and pepper and boil, stirring constantly, for another hour.
09. Pour the finished sauce into sterilized jars and turn them over.

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