What can be made from thorn recipes. The best blackthorn blanks: the vitamin bomb in the middle of winter

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.
It is not worth pickling 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, periodically tasting.
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.

Blackthorn is not so easy to collect - the whole plant is densely covered with tenacious thorns. But the medicinal value encourages traditional healers and representatives of official medicine to harvest raw thorns in spite of everything, because the harm of thorns lies only in its "prickly".

General characteristics of the plant

Blackthorn is a sprawling thorny shrub with plum-colored drupes, which is why one of the popular names of the plant is prickly plum.

Botanical description

The root-sprouting plant can grow in the form of a tall tree, up to 6 m tall, or in the form of a bush. The thorn bush has a main trunk and a strongly branched volumetric crown, reaching a height of 3 m.

Roots. The plant is anchored in the soil by a strong root system with fleshy rhizomes and lateral roots that provide the thorn with sufficient moisture.
Stems. Stem wood is particularly durable. The main trunk is covered with brown, or dark brown bark. It is erect and highly branched. There are many thorny thorns on the surface of the trunk and branches of the thorn. One-year young shoots, which are localized around the trunk and form a kind of thickets, often depart from the rhizomes of the thorn. Their surface is velvety to the touch due to dense pubescence. Shoots end with a thorn.
Leaves. They are regularly replaced with young ones as the plants mature. Wedge-shaped at the base, they have a pointed tip. The shape of the leaf plate is obovate or elliptical. Each leaf sits on a branch on a medium-length petiole. The edge of the plate resembles the sharp teeth of a saw. A characteristic feature is the blooming of leaves as the flowers fade.
Flowers. They have a very delicate, white-pink color. They emit a delicate, pleasant aroma that attracts bees well, which makes thorns an excellent honey plant. Flowering begins early - in April, can last until mid-May. The thickets of thorns bloom en masse, attracting insects to themselves. The flowers are located on the branches so densely that it seems as if the whole bush is covered with a white tablecloth.
Fruit. Attached to the branches of thorns with medium-length stalks. The fruit is a drupe, characterized by juicy pulp, strongly associated with the seed. The green pulp has a sweet-sour taste and astringency, which disappears soon after the first frost. The fruit itself is small, its diameter can reach 1.5 cm. Fruits of a dark blue color are densely covered with a waxy bluish bloom.

Interestingly, ripe fruits are attached to the branches so tightly that they can hold on until next spring. From an adult bush, you can collect up to 4 kg of fruit.

Growing area

Thorn thickets consist of small bushes. When a plant develops singly, it forms a voluminous tall bush. Thorns can often be found on the side of the road, on a sunny forest edge, or in a vacant lot. Thickets are formed in ravines and on slopes, as well as in gullies. Thorns develop especially well on soil rich in calcareous salts.

Terne growing area - the European continent, Asia Minor, as well as North Africa. Often found in Ukraine, Belarus, Moldova, Kazakhstan. On the territory of Russia, it actively grows in the European part, as well as in the North of Siberia.

Procurement of raw materials

The saturation of the plant with useful substances makes it possible with the healing purpose of all its parts. Blackthorns are harvested in stages for the winter.

Bark harvesting. Begins in early spring - in March. The bark is cut in slices from the main trunk and adult branches. The cut area should be small to quickly heal the damage. Do not damage the wood with a knife so as not to destroy the plant. The bark of thorns is laid out under the sun in the open air or dried using a dryer at a temperature of about 60 ° C.
Preparation of flowers. Begins from mid-April - budding period or the beginning of flowering. The inflorescences are carefully cut or plucked, laid out under diffused sunlight on a cloth or paper tray. Dry by regularly turning the raw material.
Harvesting of leaves. It begins after the plant has completely faded, when all the flowers have already wilted, and the leaves have blossomed well. It is advisable to collect the largest leaves, dry them under a canopy in the open air or in a dryer.
Harvesting young shoots. They are harvested in the middle, end of June, since it is then that the greatest concentration of nutrients is concentrated in the shoots. Young shoots are tied into panicles, hung under diffused sunlight or in a shaded place, in the open air. You can spread the raw material in a thin layer on a pallet or dry it in an oven or dryer.
Harvesting of fruits. Begins in September, when still greenish fruits contain a large amount of tannins. The harvesting of thorns continues until mid-October. It is at this time that delicious berries are harvested, ideal for making desserts and jams, as well as medicines with a wide spectrum of action. A certain part of the tannins remains in the fruit even after frost.
Harvesting of roots. Begins in late autumn. Harvesting is desirable to be carried out among artificial or naturally growing thickets, since it is there that the restoration of the number of plant individuals occurs quickly. Dig up the roots, rinse them with running cold water, wither in the sun and dry them in an oven or electric oven.

For fresh fruit in winter, you can freeze thorns. To do this, the berries are sorted out, washed with clean water, dried from moisture. After that, the fruits are laid out on a wide pallet in one layer, put in the freezer for a couple of hours. The berries are poured into a bag or plastic container.

Frozen fruits are stored for no more than six months. Dried fruits, leaves, inflorescences, shoots are stored for a year in a well-ventilated dark place, packed in paper or cloth bags. The bark and roots can be stored for up to three years.

Why are berries valuable ...

All parts of the thorn are rich in tannins, which have a range of therapeutic properties.

Astringent action. It is manifested by the ability of the tannins of thorn fruits to form albuminates with proteins of the skin and mucous membranes - special proteins of a dense structure. A film of albuminates protects damaged areas of the epithelium from mechanical and chemical irritation.
Healing action. Under the influence of tannins, irritation of the damaged areas is reduced, this accelerates the rate of epithelization.
Antimicrobial action. The tannins of thorn fruits have bacteriostatic and fungistatic properties, that is, they eliminate bacterial and fungal infections, prevent their development in the area of skin damage.
Antiexudative action. Blackthorn reduces the production of exudate in the damaged area, dries out weeping wounds and ulcers.
Anti-inflammatory action. It lies in the ability of blackthorn to reduce the production of prostaglandins and leukotrienes - the main mediators of inflammation, provoking hyperemia and swelling of inflamed tissues.

In addition to tannins, blackthorn fruits contain a lot of other useful components.

Thorn leaves, in addition to tannins, contain bitterness, flavonoids, phytoncides. This endows them with health benefits:

anti-inflammatory;
antibacterial;
antioxidant;
antiplatelet;
antiprotective;
cardiostimulating;
secretory.

The chemical composition of thorn flowers has not been thoroughly studied. It is known that one hundred amygdalin glycoside contained in it is in low concentrations, and therefore has therapeutic properties:

diuretic;
laxative;
diaphoretic;
expectorant;
antispasmodic;
antibacterial.

The bark and roots of thorns are saturated with tannins, and therefore are actively used as an antidiarrheal agent.

The glycoside amygdalin is found in high concentration in the blackthorn bone. It should not be swallowed due to the toxicity of the substance mentioned. Amygdalin breaks down in the body with the formation of a poison - hydrocyanic acid.

The benefits of thorns

The flowers and leaves of thorns are actively used in folk medicine as a diuretic for various intoxications and edema of a cardiac or renal nature. The beneficial effect of thorn leaves on blood vessels allows you to fight capillary fragility, varicose veins. Indications for the use of thorn in vascular pathologies expand to vasculitis, due to its anti-inflammatory properties.

The diaphoretic properties of thorn fruits are useful for feverish conditions, and antibacterial properties for inflammatory and infectious skin diseases. In addition, the ability of thorn flower preparations to eliminate nausea is known.

Improving metabolism with the use of blackthorn allows you to alleviate the patient's condition with gout, since the plant is able to remove salt deposits from the body. The hypoglycemic effect of berries makes it possible to use them in diabetes mellitus.

Medicines of the root and bark are used for diarrhea, as a fixing agent, as well as for colitis of various origins, to restore and optimize bowel function.

Effects on the body

The rich chemical composition of the fruits determines their widespread use for medicinal purposes.

Thorn is also endowed with anti-allergic properties due to its detoxifying properties. Interestingly, most of the therapeutic effects of thorn are not accompanied by side effects. It is for this reason that thorn contraindications include only individual hypersensitivity reactions. But the use of thorns for breastfeeding and pregnancy must be agreed with a doctor.

Therapeutic use

Recipes for using thorns are varied. Below are the most common ones.

Infusion

Peculiarities. It is taken orally for the treatment of chronic diseases of the liver, kidneys, ureter. With the help of infusion, you can significantly speed up the metabolism. Cleansing the body allows you to get rid of skin diseases of an infectious and allergic nature. The infusion is used for washing wounds, eliminating rashes, and also for the face as a remedy for acne.

Preparation and application

Pour two tablespoons of a mixture of flowers and leaves with a glass of slightly cooled boiled water.
The remedy is insisted all night (about eight hours).
Filter in the morning, consume a quarter of a glass, three times a day.

Decoction

Peculiarities. With the help of such a decoction, you can reduce fever, remove the symptoms of fever and accelerate recovery from colds and viral diseases.

Preparation and application

Dried rhizomes (5 g), pour a glass of boiling water, put in a slowly boiling water bath.
Simmer the remedy for half an hour.
They are removed from the bath, cooled for three hours, and then filtered.
It is taken orally in a quarter of a glass, three times a day.

Fruit remedy

Peculiarities. A decoction of the fruits is taken orally for various inflammatory diseases, regardless of their localization (rheumatism, gout, cystitis, pancreatitis, colitis, bronchitis).

Preparation and application

A couple of tablespoons of dried fruits are poured with half a liter of boiling water.
The fruits are simmered over low heat for 10 minutes.
After removing from heat, filter the product. Take half a glass, four times a day, before meals.

Tincture

Peculiarities. It is necessary to make a tincture of thorns, taking into account the fact that before preparing it, the fruits are rinsed with water, without washing off the wax coating.

Preparation and application

A kilogram of ripe, washed fruits, freed from the pits, is placed in a glass jar, 300 g of sugar are poured into it.
The neck of the jar is closed with gauze. The vessel is placed in a warm and sunny place for three days.
Pour vodka or diluted alcohol into the fermented mixture, mix thoroughly.
The jar is closed with a lid. The mixture is infused for two weeks at room temperature.
Shake the jar daily for the first week.
At the end of the infusion period, the resulting drink is filtered through several layers of gauze.
Take 30 ml orally, three times a day.

Often, blackthorn fruits are included in the composition of fees for weight loss, pressure correction, and relieving inflammation.

Role in cooking

Blackthorn fruits are actively used for the preparation of first and second courses, desserts and sauces. The famous tkemali sauce includes the sweet and sour pulp of these fruits. Bulgarians add fruits to cereals to give them a special flavor. Jam and blackthorn jam, as well as jelly and compotes with its addition, have a special taste.

Lovers of self-made booze appreciated the taste of the fruit. The prickly plum is used to flavor vodka; moonshine is prepared from overripe berries. A thorn-based wine has an interesting color and a sweet-sour, slightly astringent taste. Making sloe liqueur at home has also gained popularity.

Pouring

Peculiarities. It takes a long time to prepare, but the result is a very tasty and healthy low-alcohol drink.

Preparation

4 kg of fresh, ripe blackthorn is pitted, placed in a container, 3 kg of sugar are poured, 200 ml of water are added.
The mixture is placed in a warm, sunny place for fermentation. The neck of the container is tied with gauze.
After active fermentation begins, the container is transferred to a warm place, a rubber glove is put on the neck, piercing one finger.
Insisting in a warm place is carried out until the glove is completely deflated.
The drink is filtered in storage containers, lowered for a month in the basement, for aging.

Useful properties of blackthorn are relevant in everyday life. Artificial planting of thorns is often carried out to strengthen the soil near ravines, the banks of the reservoir. The strong root system prevents soil displacement and collapse. Thorns are often grown as hedges to protect gardens. With proper care of the plant, you can form a crown or shrubs, wrapping this quality for the benefit of the farm.

According to the reviews of breeders, blackthorn is perfect for the role of a rootstock in the selection of new types of apricot, peach and other garden plants. Wood and bark are used for tanning leather. By boiling the fruits in alkali, a red dye is obtained. Popular in the furniture industry, because its reddish-brown wood lends itself well to polishing.

The healing properties of thorns have been known for a long time. Thanks to modern research, they are not refuted by modern official medicine. In ancient times, the plant was endowed with magical properties, and the places where thorn seeds sprouted were considered sacred.

The harvest of thorns rarely fails, but in some years it is so great that the question involuntarily arises: what to cook from thorns for the winter? Recipes for sweet and savory dishes collected in this material will help you make preparations for every taste.

What you need per kilogram of blackthorn:

water - a glass;
sugar - a kilogram;
rose oil (optional) - 2 drops.

How to cook:

Rinse the thorns. Put together with the bones in a basin, cover with sugar, cover with water.
After an hour, put on low heat and cook for half an hour.
Remove the berries and place in sterilized jars.
Boil the syrup, stirring occasionally, for another half hour. Add a couple of drops of rose oil to it, stir.
Pour the syrup over the berries. Close the jars tightly.

You can also cook jam from thorns for the winter according to the same recipe as.

Per kilogram of blackthorn:

water - 0.5 liters;
sugar - 1.5 kg.

How to cook:

Rinse the thorns, remove the seeds from it by cutting lengthwise.
Add 0.5 kg of sugar, pour a glass of water, leave for an hour.
Puree with a blender, add the rest of the sugar and water.
Put on a low heat and cook for 40 minutes.
Place in sterilized jars, seal them and put away for the winter.

When the jam has cooled, it will become much thicker and spread well over toast.

What you need for a 3-liter can:

0.5 kg of sloe;
0.5 kg of apples;
water - how much will go into the jar;
sugar - 0.25 kg per liter of water.

Cooking method:

Rinse the thorns and pat dry.
Wash the apples and cut into large pieces.
Sterilize a 3 liter jar and fold the fruit into it.
Boil water, pour boiling water into a jar.
Cover with a clean lid, wrap and leave for half an hour.
Drain the liquid from the jar into a saucepan, add the required amount of sugar, stir and simmer until it dissolves.
Pour the boiling syrup over the fruit. Screw on the lid.
Turn over, cover with a jersey, after 48 hours, store in the pantry.

Compote from one thorn is prepared in the same way, but its fruit is taken twice as much, that is, a kilogram. With apples, this drink, in the opinion of many, turns out to be tastier, so we brought this recipe. A compote with zucchini is prepared according to a similar recipe.

Pickled thorns like olives

What you need:

blackthorn (preferably unripe) - 1 kg;
water - 0.75 l;
vinegar 9 percent - 50 ml;
black and allspice - a pair of peas;
cloves and bay leaves - 2 each;
sugar - 2 tablespoons;
salt - 2 teaspoons.

How to cook:

Rinse the thorns by removing the “tails”, dry them, put them in small jars, sterilized in advance.
Cook the marinade and pour over the fruits. Leave it on for 15 minutes.
Drain the marinade into a saucepan, boil and refill the fruit.
Roll up the jars or close the screw caps.
Flip and wrap well. Leave it on for 36 hours. Set aside for permanent storage to eat in winter.

Pickled thorns are often called "Russian olives", as they learned to salt it long ago in Russia. True, then it was made in brine and stored in a cellar. Nowadays, not everyone has suitable conditions for storing salted thorns, but pickled thorns are well worth it in winter, even at room temperature. Therefore, we still suggest not pickling it, but pickling it according to the above recipe.

Tkemali sauce

What you need to prepare 1 liter of thorns "Tkemali":

sloe - 1.5 kg;
cilantro - 15 g;
dill - 15 g;
mint mint - 10 g;
ground coriander - 5 g;
ground hot pepper - 5 g;
garlic - 5 cloves;
salt - 15 g;
water - 0.4 l.

Cooking method:

Go over, rinse the fruits.
Cover with water and cook for 25 minutes.
Add salt and spices and cook for another 10 minutes.
Cool, rub through a sieve.
Put on the fire again and cook until the sauce is thick enough
Squeeze the garlic into the sauce, boil for 5 minutes.
Divide into small sterilized jars (or bottle).
Sterilize in a water bath for a quarter of an hour.
Seal the jars and set aside for the winter as soon as they cool.

The sauce prepared according to this recipe can be stored even in a heated room. If you want to do without sterilization, then it is better not to risk it and keep the sauce in the refrigerator.

Many believe that thorns make a delicious wine. It's hard to argue with that. If someone wants to be convinced of this for himself, then it can be prepared according to the same recipe as.

Elena Pronina

Blackthorn (blackthorn or prickly plum) is a tall shrub belonging to the pink family. The fruits of this plant have the same name and resemble in appearance the fruits of the common plum. The branches of the bush are dotted with needles. Since the bushes most often grow very close to each other, they form true thorny thickets. It may seem that the plant got its name because the fruits of the bush have a tart taste and aroma, but this is not true. Translated from the Old Slavonic thorn means "thorn", which fully corresponds to the bush.
The plant prefers a temperate climate and grows in the forest-steppe zone. It is curious that the blackthorn begins to bloom in early spring, when there are no leaves on the bush yet. The fruit is a drupe. The pulp of the fruit does not lag behind the stone and has a green color. The surface of the skin of the thorny plum is resinous with a bluish bloom. The plant bears fruit late, closer to mid-autumn. In this case, plums can hang on the bush all winter. Blackthorn fruits are widely used in cooking and homemade preparations for the winter ahead.
Blackthorn plum is rich in vitamins, minerals, useful trace elements and acids of plant origin. Also, the composition of the fruit includes tannins, resins, fiber and pectin. Plum, both fresh and processed, has an astringent effect, therefore it is useful for upset stomach and intestines. Regular consumption of the product helps to increase appetite and improve metabolism in the body.
It is contraindicated for the use of thorns for people with high acidity. It is also very important to know that only the pulp can be consumed from the whole fruit. The peel of the plum is tart, bitter and sour at the same time; it is also very poorly digested in the stomach. Thorn bones contain poison, so they should never be used in cooking. It is allowed to prepare preservation from pitted plums, but such a product can be stored for no more than one year.

The sloe can be grown on its own or purchased for the preparation of various dishes on the market. Only ripe plums without external damage are suitable for workpieces. Although a bluish bloom is characteristic of the thorn fruit, it should not be confused with mold. The drupe skin must be rough and dry. Purchased or harvested bush fruits can be stored at room temperature or in the refrigerator for up to three days.
Plum thorns are very rarely used for cooking everyday dishes, but they are very popular in preparations for future use. At home, thorns can be pickled or soaked with spices. Also, tkemali sauce is prepared from tart fruits. If we talk about sweet preparations, then this is jam or jam, which is preferably prepared only from pitted pulp.
Blanks for the winter according to simple and tasty recipes with step by step photos are presented below. From the instructions, you can also learn how to properly store canned thorns at home.

The blackthorn is a wild plum, a low shrub. Other names for the plant are blackthorn, prickly plum, goat berry, oat plum. The fruits - thorny berries - are also called thorny plums. It grows in the wild in Eurasia, and is also cultivated in summer cottages and gardens. Used for hedges. Fruits are dark blue or black, round, with a whitish bloom. They have a bone inside. The taste is sour-tart, after freezing it becomes more pleasant. Raw thorn berries are usually not eaten, they make jam from them. And also compote with the addition of chokeberry, alcoholic drinks, kvass, marinades.

The beneficial properties of blackthorn jam are due to the presence of vitamin C in berries, tannins, fruit acids, which have anti-inflammatory, blood-purifying, dietary effects. The light sedative, diuretic and diaphoretic effect of the fruits has also been studied. Thanks to the medicinal properties of thorn jam, you can speed up the digestion process, remove harmful substances from the liver and intestines.

6 secrets of tasty preparations

Pure jam or with additives, traditional with berries and syrup, or jam, with or without seeds - whichever option you choose, you must definitely take into account the six secrets of making a delicacy.

Ripeness. Hard and tart in itself, in an unripe form, thorns are definitely not suitable for jam. You need to wait until the fruits are fully ripe. Better to pick berries after light frost. Under the influence of low temperatures, tannins are destroyed, and the amount of organic acids decreases. Teroslum becomes softer, tastier.
Preliminary processing... Like any berries, blackthorn fruits must be cleaned of debris and washed before cooking. And also - to soften their skin and pulp. This requires exposure to high temperatures. The easiest way is to put the berries in a colander, put them in boiling water for five minutes.
Punctures. In order for the sweet syrup to saturate the fruit better, each must be pricked in two or three places with a toothpick or other suitable object.
Correct temperature... Hardish thorny plums very quickly turn into gruel when boiling violently. Therefore, if you need to keep the berries intact, boil them over low heat. And if you need jam, then you can increase the heat, let the workpiece boil well.
Bones. You can cook sloe jam at home with or without seeds. When removing, do not try to pull them out of raw fruits. It is better to boil the thorny plum for three minutes, or to blanch it, dipping it into boiling water in a colander. And only then divide the berries in half, removing the excess.
Storage . Spilled hot and rolled hermetically, the jam can be stored in a cool place for up to two years. At room temperature, the workpieces are kept for no more than a year. You can do without sterilization by simply distributing the contents into the jars, but then the product needs to be cooled. And it can be stored in the refrigerator for up to three to six months, depending on the amount of sugar in the recipe.

The delicacy of the thorny plum is used in different ways: they drink tea with it, spread it on bread, use it as a filling for baking or as a base for fruit drinks. There will be no harm from such use. But it is better not to get too carried away with jam because of its effect on the liver in some diseases. If you are prone to constipation, you also need to be careful, because the fruits of thorns, unlike flowers, have an astringent effect.

Seedless thorn jam

Peculiarities. Basic recipe with preliminary removal of seeds from berries. Easy to prepare. The jam will turn out delicious, moderately aromatic.

You will need:

berries - 1 kg;
sugar - 1 kg;
water is a glass.

Preparation

Sort the thorny berries, rinse, put in a saucepan.
Pour in water, boil, boil for five minutes.
Throw the fruits in a colander, let cool.
Remove the bones.
At the same time, boil the syrup by boiling water and sugar until it is completely dissolved.
Combine thorny plums with syrup, cook over low heat for 30 minutes. Stir constantly.
Arrange in jars, twist, put in a cool place.

Pitted and Cherry Leaves Recipe

Peculiarities. Making thorn jam with seeds is quicker and easier than without them. According to reviews, it takes on a slightly spicy, astringent taste. To emphasize these shades, you can make a blank with cherry leaves. If boiled without water, you get a thicker mass. And with the addition of water, it will be watery, suitable for making fruit drinks.

You will need:

sloe - 1 kg;
sugar - 1 kg;
water - half a glass (or without it at all);
cherry leaves - a handful.

Preparation

Sort the fruits, rinse, dry.
Chop each berry with a toothpick or suitable object.
Put in a cooking container in layers, sprinkle each with sugar.
Fill with water, preferably warm.
Leave on for two to three hours.
Turn on the fire, bring to a boil.
Cook thorn jam with seeds in two approaches, each for five minutes.
Remove from heat between meals, cool completely.
Before the second cooking add washed and dried cherry leaves.
Allow to cool, arrange in jars.

Cooking in a slow cooker with fruit

Peculiarities. The hostess assistant - a slow cooker - helps out in the case of jam. In a slow cooker, it does not burn, does not run away and languishes well, which is very important for the harsh fruits of the blackthorn. An interesting option will be the addition of apples and pears. You can take one of these fruits. Cinnamon goes well with such a set of ingredients, setting off the taste and aroma of the fruit.

You will need:

thorns - 1 kg;
sugar - 1.5 kg;
large apple - one;
large pear - one;
water - a glass;
cinnamon - a pinch.

Preparation

Wash fruits and berries.
Boil the plums for five minutes in a slow cooker or saucepan with the addition of water.
Pull out the bones.
Peel the apple and pear, cut into cubes or bars.
Add all the ingredients to the multicooker bowl, add sugar, add water, stir.
Let stand for a couple of hours.
Pour in cinnamon, turn on the "Stew" mode for half an hour.
Arrange in sterilized jars, close or roll up.

Citrus-thorn jam

Peculiarities. Blackthorn jam with orange and / or lemon can be made as jam. So the ingredients better "exchange" tastes and aromas among themselves. The delicacy is distinguished by its special freshness and pleasant texture.

You will need:

sloe - 1 kg;
sugar - 1.5 kg;
water - one glass;
orange - two pieces;
lemon - one;
vanilla - a pinch (optional).

Preparation

Sort the berries from debris, rinse, pour a glass of water into a saucepan.
Bring to a boil, simmer for five minutes.
Remove from heat, cool slightly.
Rub through a colander.
After removing the seeds, the orange and lemon, mince.
Combine fruit and berry puree, add sugar.
Cook over low heat for 30 minutes.
Pour in vanillin.
Pour into jars, roll up, put in a cool place.

Citrus fruits give a slight bitterness. To get rid of it, it is necessary to cut off the zest thinly from the fruit, peel and discard the white parts between the partitions of the slices. And grind the zest and pulp with a meat grinder or blender.

Useful "Pyatiminutka"

Peculiarities. Five-minute jams are valued for the fact that more useful substances are stored in them: raw materials are not exposed to heat for a long time. The advantage of this recipe is saving time, electricity or gas. Jam "Pyatiminutka" from thorns will appeal to those who like the slightly harsh pulp that has retained its structure, and not the mass boiled down to the state of jam or mashed potatoes. For tasting, it is better to make a small portion.

You will need:

thorn berries - 500 g;
sugar - 500 g;
water - 100 ml.

Preparation

Put clean dried berries in a colander, dip in boiling water for a minute.
Refrigerate, pitted by cutting the fruit in half.
Fold the halves into a cooking container, cover with sugar, pour in water.
Let stand for half an hour, then put on low heat.
After boiling, boil for five minutes.
Remove from heat, let cool.
Boil again for five minutes.
Cool, arrange in jars, close and store in the refrigerator.

Wild Plum Nut Treat

Peculiarities. This delicacy can be called not a preparation for the winter, but a full-fledged dessert. The thorn jam acquires a nutty pleasant taste, which is emphasized by a couple of tablespoons of cognac. The dish can be served with cookies, bread, simply by spreading it out in the bowls. However, nothing prevents you from making it in reserve and storing it in the refrigerator.

You will need:

blackthorn - 1 kg;
sugar - 1 kg;
water - one glass;
walnuts - half a glass;
cognac - a tablespoon (optional).

Preparation

Prepare wild plums in the usual way: remove cuttings and debris, rinse.
Boil for five minutes with the addition of a glass of water.
Cool, remove the bones.
Put in a cooking bowl, cover with sugar, let stand for an hour or more.
Stir, put on fire and cook for half an hour.
To prepare walnuts: Hold the kernels in a hot skillet or microwave for a few minutes, stirring occasionally. Cool, rub lightly to release films. Coarsely chop or chop.
Five minutes before being ready, add the nuts to the berries.
At the end, pour in brandy, stir, remove from heat.
Pour into clean jars, close, after cooling, put in the refrigerator.

Ternos in chocolate

Peculiarities. Blackthorn jam-chocolate is an original dish, not too difficult to prepare. The addition of cocoa and butter makes it taste savory and chocolate aroma. At the same time, the process of creating a treat is not very different from the usual cooking of jam or jam, and very little additional ingredients are used. You can vary the amount of cocoa and sugar as desired to achieve a sweeter or bitter chocolate flavor.

You will need:

blackthorn - 1 kg;
sugar - 1 kg;
cocoa powder - three tablespoons;
water - half a glass;
butter - 100 g.

Preparation

Prepare the plum as for jam. Sort out and washed berries to darken with a little water for about five minutes.
Rub the mass through a colander or coarse sieve.
Add sugar, stir, let stand for at least an hour.
Cook over low heat for half an hour.
Add butter (no need to melt beforehand).
Pour in cocoa.
Stir, let it boil for about five minutes.
Pour into sterilized jars, close, turn over and let cool.
Store in a cool place.

There are many recipes for thorn jam. The main thing when cooking is to take into account the peculiarities of the berry, namely: the hardness of the pulp and skin, the tart taste. Thanks to prior preparation and proper preparation, these imperfections will not be noticeable in the end. At the same time, you can choose any recipe for sloe jam from a variety of available ones. All of them do not require large investments of forces or funds, and they give excellent taste.