Canning for the winter is a great way to save vitamins and please loved ones with delicious dishes. Fragrant blackthorn compote contains a huge amount of useful elements, therefore it will support the immune system in cold weather. So that important elements are not destroyed during heat treatment, it is necessary to strictly follow the processing technology. Variants of simple proven recipes are clear even to novice cooks.
Product Features
A compact shrub from the pink family can be recognized by the thorns located on the branches. The culture grows along the banks of rivers, on forest edges and near roads. Rounded small fruits are covered with a bluish bloom and contain small bones inside.
The thorn plum is a unique plant with a lot of positive properties. Low-calorie pulp (no more than 44 kcal) and an abundance of fructose make the product an excellent option for dietary nutrition. The composition of the dark berry contains:
- vitamins B, C, E;
- organic acids;
- carotene;
- pectin;
- carbohydrates.
The product has a positive effect on the digestive system. The presence of astringent properties allows the use of fruits for diarrhea. Thorny syrup quickly relieves nausea and eliminates vomiting. Being a natural antibiotic, it destroys pathogenic bacteria and improves microflora.
A strong diuretic effect helps relieve swelling and lowers blood pressure. Small berries increase perspiration, which is indicated for colds and feverish conditions. The abundance of vitamins keeps the body in good shape and improves immunity.
The tool is not universal, so there are contraindications:
- gastritis with high acidity;
- ulcerative lesions of the stomach and intestines;
- allergy.
Recipe Options
Simple preparations for the winter are understandable even to novice cooks. In order for canned food to stand for a long time and not deteriorate, you need to carefully sort out the raw materials. Rotten, soft and moldy specimens are sure to blow up cans. For a good drink, preference is given to quality products that are rinsed in running water and freed from the stalks.
The dishes are always washed with soda or mustard powder before rolling. If you do not want to sterilize empty containers over steam, you can leave them in the oven for a few minutes. The stove is turned on for half an hour at minimum power.
Classical
A simple recipe does not contain unnecessary components, so it is easy to cook at home. Raw materials can be taken with or without a bone. As ingredients you need:
- berries - 1 kg;
- water - 1 l;
- sugar - 200 g.
Pure blackthorn is placed on the bottom of a liter jar, poured with boiled water and removed for two hours to infuse. After the specified time has elapsed, the liquid is decanted into an enameled pan, granulated sugar is poured in and brought to a boil. Once the crystals have melted, the syrup is added to the fruits and rolled up with a lid. Preservation is wrapped in a warm blanket, and after cooling it is sent to a cool place.
If there is no cellar, then it is better to use a recipe with sterilization. The finished drink has slightly fewer nutrients, but it is easily stored for several years. In order not to be poisoned with hydrocyanic acid a year later, we advise you to remove the bones. Components needed:
- fruits - 1 kg;
- water - 2.5 l;
- sugar - 500 g.
Washed raw materials are dried on a paper towel. Water is boiled in a container, sand is poured in a thin stream and slowly stirred with a wooden spoon until the grains are completely dissolved. The berries are put in a colander and dipped in a bubbling syrup for 5 minutes, after which they are transferred to a warm three-liter jar. The workpiece is poured with sweet liquid up to the shoulders, covered with a lid and placed in a boiling bowl. Heat treatment takes place for a quarter of an hour, then the container is hermetically rolled up.
with apples
Delicious compote with autumn fruits is stored for a long time, so it is preferred by professional chefs. All varieties are suitable as raw materials, but it is forbidden to use broken and rotten specimens. Ingredients for the drink:
- turn, apples - 1 kg each;
- sugar - 300 g for each liter of water.
Raw materials are cleaned, cut into slices, a third of the volume of the jar is filled and poured with boiling water. Ten minutes later, the moisture is decanted into a stainless pan, sweet crystals are poured, and brought to a boil. The syrup is poured into glass containers, covered with lids and wrapped in a blanket. To keep the preservation longer, you can add a pinch of citric acid to the concentrate.
With young zucchini
The delicate pulp of zucchini absorbs the aroma and color of the "neighbors" in the dessert, so it is often used in homemade preparations. Gourmets will appreciate the delicate taste and original look of the drink. Required components:
- blackthorn - 400 g;
- zucchini - 600 g;
- sugar - 2 cups;
- water - 3 l.
The stalks are removed from the berries, the vegetables are freed from the peel and seeds. The pulp is chopped into small cubes. Fill a saucepan with the mixture, add sugar and pour in water. Bring the compote to a boil over low heat and cook for fifteen minutes, gently stirring with a wooden spoon. As soon as the sand dissolves, they are packed into jars with a ladle and rolled up with lids.
By the way, if the aroma of the components is not pleasant enough, we recommend adding a clove stick or an anise star. An excellent "confectionery" smell will give a pinch of vanillin and nutmeg. If you have allergies, then do not get carried away with spices.
berry cocktail
Often, after canning, a small amount of different ingredients remains, which are not enough for a “solo performance”. Raspberries and blackberries will give the drink a subtle recognizable aroma, and cherries, cranberries or sea buckthorn will give a pleasant sour astringency. For compote you need products:
- turn - 0.5 kg;
- berry mixture - a cup;
- apples - 5 pieces;
- sugar - 300 g.
The raw materials are washed, sorted out, where necessary - the middle is removed and cut into slices. Banks are filled with products by a third of the volume, poured with boiling water, left for 30 minutes, after which they are decanted into a saucepan. Sweet sand is poured into hot moisture and stirred until completely dissolved. Concentrated syrup is added to glass containers with berries, rolled up with lids and wrapped in a blanket.
Blackthorn compote is a tasty, rich drink that is easy to prepare for the winter. If you follow the processing rules, then the conservation procedure will not be a burden. Classic and original recipes are a must for gourmets.
This year we have a very good harvest of blackthorn and I decided to make compote from it without adding other fruits or berries. I used to add the turn for color and flavor to other compotes, but the turn itself is a very tasty berry, and it’s a sin not to take the opportunity to try it on its own.
The skin of the turn is very tender and bursts under the influence of boiling water. This does not affect the taste, and when opening a jar, most people throw away the fruit anyway, drinking only the compote itself. I give the calculation of compote for 2 liters.
To prepare blackthorn compote for the winter without sterilization, prepare the necessary products from the list.
Rinse the turn and remove the tails.
Arrange the turn in liter jars, 200 g each.
Boil 2 liters of water. You will need less water, but it is better to measure with a small margin. Pour jars of blackthorn with boiling water, cover with lids on top and leave for 15 minutes.
Then pour the water into a saucepan, add sugar and bring to a boil again.
Add a pinch of citric acid to jars with blackthorn, pour boiling syrup and roll up. Turn the jars upside down, wrap and leave to cool completely.
Jars of winterized blackthorn compote (without sterilization) can be stored in a home pantry at room temperature.
Happy preparations!
The turn differs from the plum in a more sour and tart taste. Blackthorn fruits are rich in vitamins, they are recommended to be used to maintain immunity, as well as for a number of diseases of the gastrointestinal tract. September is the best time to prepare a blackthorn drink for future use. Blackthorn compote for the winter is made both with and without sterilization: if you follow the recipe and preparation technology, you can store it for up to two years at room temperature.
It is not difficult to prepare blackthorn compote, but when it is prepared for the winter, some rules must be followed.
- For the preparation of compote intended for long-term storage, spoiled fruits are categorically not suitable. For this reason, the turn must be busted in the first place. You should not feel sorry for wormy, moldy, rotten, dented and cracked fruits - once in compote, they will certainly spoil it. When sorting through the turn, at the same time you need to remove the stalks.
- Rinse the turn should be thoroughly, in running water, paying attention to each fruit. After washing, it must be dried by pouring it on a towel or napkin.
- Jars intended for preserving sloe compote are washed with soda or mustard powder, then steamed or sterilized in the oven, waiting for them to dry.
- It is necessary to close the thorn compote hermetically. Metal lids boiled for at least 5 minutes, intended for seaming with a key or screw ones, are suitable for this.
Apple-thorn compote is especially tasty and healthy, but there are connoisseurs who prefer compote made from thorns alone.
Blackthorn compote according to the classic recipe with sterilization
- Sort well and wash the turn thoroughly, dry the fruits by laying them on a paper towel.
- Boil 2.5 liters of water, pour sugar into it and cook sugar syrup. To do this, boil water with sugar, remembering to stir, until it is completely dissolved.
- Place the sloes in a colander and dip into the boiling syrup.
- Blanch the fruit for 4-5 minutes.
- Remove and transfer to a three-liter jar, washed and sterilized.
- Pour the syrup all the way to the rim of the jar.
- Cover the jar with a clean and boiled lid.
- Lay a piece of cloth on the bottom of a large saucepan, put a jar in it.
- Pour water. Its level should not be higher than the "shoulder" of the can, but not lower than to the middle.
- Put the pan on low heat, bring the water in the pan 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.
- Remove the jar of compote from the pan, tightly close the lid. By tilting the jar, make sure that the liquid does not flow out of it - the jar must be completely sealed.
- Put the jar upside down, wrap it in an old down jacket or something else that is warm enough. Leave for a day.
- Remove the jars for storage after 24 hours. You can keep them all winter in the pantry.
Compote is sweet and sour, quite tart. If desired, before serving, it can be diluted with purified water. According to this recipe, you can also make compote without berries. In this case, the turn should be blanched in syrup longer - 10-15 minutes. Otherwise, the compote preparation technology will be identical.
- turn - 1 kg;
- water - how much will go into the jar;
- sugar - 0.2 kg per 1 liter of water.
- Prepare the turn by sorting, rinsing and drying it.
- Sterilize a three-liter jar or several smaller jars.
- When the jar dries, fill it with a turn.
- Boil water, fill it with thorns.
- Cover the jar with a sterilized lid, cover with a blanket.
- After 1.5–2 hours, drain the water from the jar through a special lid with holes into an enamel or stainless steel pan.
- By measuring the volume of liquid drained from the can, calculate how much sugar is required. Measure the right amount.
- Warm up the water. When it boils, add sugar to it and stir.
- Boil for about 5 minutes along with sugar until it is completely dissolved.
- Pour the sloe with boiling syrup.
- Seal the jar tightly and turn it upside down. Cover with a cotton or wool blanket.
- 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 can’t put it on for the winter. If you are sure the jar is sealed tightly, cover it again with a blanket and leave it for another 48 hours.
- After the specified time, see if the compote is cloudy. If it is transparent, then calmly remove it for the winter - it will not deteriorate even when stored in a heated room.
The taste of compote prepared without sterilization differs little from the taste of a drink made for the winter according to the classic recipe.
- turn - 0.5 kg;
- apples - 0.5 kg;
- water - how much will go into jars;
- sugar - 0.3 kg per 1 liter of water.
- Rinse and pat dry with a kitchen towel.
- Wash the apples, dry them, cut the core out of them. Cut the apple pulp into large slices without peeling.
- Sterilize three liter jars.
- Divide the sloes and apple slices evenly among the jars.
- Boil water and pour over fruit.
- After 10 minutes, drain the liquid from the jars into the pan.
- After measuring the volume of the drained liquid, prepare the right amount of sugar.
- Boil the syrup.
- Pour the hot syrup over the apple sloes.
- Place the jars in a large pot of water and sterilize them for 10 minutes after the water boils.
- Take out the jars, seal and turn over. After wrapping, leave to cool completely. After cooling, put away for winter storage.
Such a compote is called universal, because almost everyone likes it.
It is not difficult to prepare blackthorn compote for the winter, its cost is low, but the organoleptic qualities and useful properties are beyond praise.
- Servings: 10
- Cooking time: 45 minutes
- Before proceeding with conservation, it is necessary to prepare the appropriate containers. Usually these are food canning jars with a volume of one, two or three liters. They must be washed thoroughly with a cleaning agent, preferably of natural origin (as an option, it can be baking soda or ground mustard seeds) and rinsed.
- Then we sterilize the containers in the oven or steam them. Leave them to dry covered with a clean towel.
- To prepare the fruits of the turn for processing, you should carefully sort them out, setting aside cracked or spoiled ones, while removing the stalks with leaves. We thoroughly wash the selected berries and dry them on a paper or cloth towel.
- At the same time, we prepare syrup for compote from water and sugar in a ratio of 1:5. We spread the fruits in a colander and dip in boiling syrup for a few seconds.
- Pour blanched berries into cooled dry jars. We fill them one-third and fill them with hot syrup.
- Next, cover the containers with lids and set to sterilize. For liter containers, it will take 10-15 minutes, for three-liter containers - about half an hour at a temperature of 75 ° C.
How to cook compote from blackthorn with bones
Blackthorn fruits for making compote can be used both with and without seeds. The option with unpeeled berries is much faster to cook, while the taste is still great.
- citric acid - 0.5 tsp
Citric acid is used as a preservative in this recipe. Therefore, if you are not brewing a drink as a preparation for the winter, acid must be excluded from the recipe.
We put water in an enamel pan on the stove, bring to a boil. While the water is heating, we prepare the fruits: we sort through, throwing out all the berries that have rotted or been damaged by insects, and wash them under running warm running water. Drain excess liquid by draining the turn into a colander or laying it out on paper towels.
Pour the berries into boiling water, bring to a boil, cook for 5 minutes. Then add sugar, citric acid (if necessary), mix well, let the compote boil again and cook for another 5-10 minutes. The duration of cooking depends on how ripe the fruits were. If all the berries are still dense and elastic, then cook for 10 minutes. And if it is already soft (overripe), then 5. The compote is ready.
If you want the drink to be stored until winter, then you need to prepare the container. Wash glass jars with soda, rinse and sterilize in a heated oven for 10 minutes. Boil the lids for closing for about 3 minutes. We filter the finished compote and pour it into jars. Boiled blackthorn berries are not left for long-term storage. The bones contain a substance that can be dangerous to human health.
Contraindications for use
Not all people can drink blackthorn fruit compote. These fruits have high acidity, and contraindications are associated with this.
- having a diagnosis of "gastritis with high acidity";
- suffering from stomach ulcers and duodenal ulcers;
- having an allergic reaction to the turn.
In addition to these contraindications, individual intolerance is also possible.
The recipes for making such a compote are simple to execute. The drink is delicious and very healthy. Bon appetit!
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Delicious blackthorn compote with seeds for the winter without sterilization
The thorn is a thorny shrub that bears abundantly with small fruits with large seeds. Blackthorn berries are not very tasty on their own, but they behave perfectly in various home-made preparations, and especially in compotes.
The recipe for such a blank, generously seasoned with step-by-step photos taken ?? I suggest you do with me today.
How to cook blackthorn compote for the winter without sterilization
We need so many blackthorn berries that they can fill approximately 1/3 of a three-liter jar.
The first step is to sort out the turn, remove all the stalks, debris and damaged fruits. It is advisable to take not quite ripe berries, a little with greenery - that's it!
We wash the blackthorn under running water and give the berries time to dry a little.
In the meantime, let's take care of the bank. For my recipe, I took a 3-liter jar, but by changing the proportions accordingly, you can roll compote for the winter in both a liter and a two-liter container. The jar must be thoroughly washed and slightly dried. You can sterilize it, but personally I always skip this step in this recipe.
We fill the jar with berries to 1/3 of the volume.
Pour the berries to the very top of the neck with boiling water, cover with a clean lid, and let it brew for 15 minutes.
At this time, we measure out 1.5 cups (375 grams) of granulated sugar.
After the specified time, we put a net on the neck of the jar, and pour all the liquid into a saucepan with sugar.
We turn on the gas and let our syrup boil. You can stir the syrup several times to help the sugar disperse faster.
Pour the boiling syrup into the jar of berries using a wide funnel. Immediately cover with a sterile lid and roll up the workpiece.
Now, it remains only to turn the jar over. We do this in order to check the quality of the twist. We wrap the compote with a warm blanket so that it cools slowly.
A day later, the finished compote from the turn can be sent to the place of its permanent storage - in the basement or cellar. Before use, taste it and, if necessary, dilute it to taste with cool water.
Preparing compote from thorns for the winter - thorns to the side!
Low shrubs in the spring during the flowering period are strewn with white flowers, and in the fall with small dark blue fruits - this is the turn. Protecting itself from the outside world with thorns, it gives us fruits rich in useful substances and minerals. Jam, marmalade, blackthorn compote - this is an incomplete list of preparations for the winter from these berries.
Blackthorn or thorns - prickly vitamins
This plant has high frost resistance (up to -40 °C), does not require special care, and adapts well to various climatic conditions. The harvest ripens so plentifully that the branches bend under the weight of the berries. Pests bypass this plant, so the fruits are mostly clean and undamaged. Many gardeners are also not very fond of blackthorn, because due to the abundance of thorns on the branches, the blackthorn forms impenetrable thickets, too dense even for a hedge. But the brave ones who are not afraid to get scratched are rewarded with berries with incredible healing and nutritional properties.
The turn contains a significant amount of glucose, sucrose and fructose (up to 12%), pectins, ascorbic acid, phosphorus and other minerals. Malic acid, mineral salts, carbohydrates and carotene can strengthen and protect the immune system. With gastritis, gastrointestinal disorders, purulent infections of the skin, it is very useful to use juices and compotes from blackthorn.
Ripe fruits have a characteristic astringency and sour taste. They are mainly used in cooking for the preparation of various sauces and marinades. French chefs marinate unripe blackthorn berries in oil, getting a product similar in taste to olives. Confectioners widely use sloe jam and marmalade.
The thorn plum is a subspecies of the domestic plum, obtained by crossing a blackthorn and a plum. Having adopted most of the advantages of the "ancestors", the thorn plum has retained its unique taste. The fruits are large (up to 3 cm in diameter), less tart and sour than those of the blackthorn.
What, why and how to do when preserving compotes
At home, making blackthorn compote for the winter is quite simple. It should be noted that during heat treatment, the fruits of both thorns and thorns lose their astringent properties.
This is followed by a standard seaming procedure with metal caps. As always, jars with ready-made compote should be turned upside down, covered with a thick blanket and wait until the compote has completely cooled.
Blackthorn compote for the winter - variations on a theme
If you prefer to preserve blackthorn compote without berries for the winter, then for a rich and bright taste, the berries are not blanched, but added directly to boiling syrup and boiled for 5–6 minutes. Then the resulting mixture is filtered, throwing the boiled turn into a colander, boiled again and poured into containers. All other operations are performed similarly.
To reduce the time for closing compotes for the winter, you can use the pasteurization method. In this case, the berries are not blanched, but laid out fresh in jars and poured with boiling water, leaving to infuse for an hour and a half until cool.
Then the infusion is poured into a boiling container, sugar is added in a ratio of 1:5 and boiled until the liquid boils for several minutes. Berries are poured with boiling syrup, the jars are tightly closed with lids and placed upside down in a warm place.
Blackthorn compote for the winter with the addition of zucchini will be very tasty and unusual. Isn't it worth planting zucchini on the site for such an experiment? Vegetables must be peeled and cut into medium-sized cubes. For 1 kg of thorns you will need 1.5 kg of peeled zucchini, 1 kg of sugar and water. After canning, let the compote brew for a couple of months. Zucchini will acquire a pink hue and an unusual plum taste, which will allow them to be used when decorating homemade pastries and cakes. If you do not dare to use zucchini for such an unusual purpose, replace them with apples.
Preparing compote for the winter from blackthorn: a vitamin "bomb" in the pantry
Blackthorn compote for the winter is not only tasty, but at the same time an unusually healthy drink.
The blackthorn itself (it is also known to us as blackthorn) is a unique plant, because scientists cannot attribute the fruits of this plant to either berries or fruits. Small dark blue berries with a whitish coating are round in shape and have a sweet, rich, somewhat tart taste. In addition to many other nutrients, vitamins and minerals, blackthorn is rich in valuable organic acids, pectin, flavonoids, fatty oils and fiber.
Mentions of the shrub itself quite often appear in the myths and legends of European peoples (the main region where blackthorn grows). For example, the mighty Vikings, who for decades terrified other peoples of the continent, believed that this plant could endow a person with extraordinary wisdom, insight, and even help him look into the future. But, for example, in the culture of the ancient Israelites, the turn personified difficulties and obstacles. This was due precisely to the fact that he gave the opportunity to get to the fruits only to those who dare to go through the branches dotted with thorns.
Today, the pulp of the blackthorn is actively used for the preparation of diverse dishes. Marmalade, juices, preserves, jams, marshmallows, jams and other delicacies with its inclusion are extremely tasty. And now we invite you to try to cook a delicious compote for the winter from blackthorn!
So, in order to make it, you will need two kilograms of berries, 900 grams of sugar, and about two liters of water.
To begin with, you wash the fruits in cool water. It would be better at the same stage to select the most juicy and ripe of them. But it is better to remove overripe or damaged berries immediately, as they will not affect the taste of the finished compote in the best way. If you do not like the bones, you can take them out at the same stage.
The next step in how to make blackthorn compote for the winter is getting syrup. To do this, pour water into a pressure cooker or pan, put the container on the fire and dissolve all the sugar in it. To make the blackthorn compote good for the winter, stir the syrup regularly - this will prevent the sugar from caramelizing. The finished syrup should be smooth, not too thick and not too thin.
Finally, you can take jars and get ready to close our blackthorn compote for the winter. Each jar should be filled with fruits by about a third, and the remaining space is poured with syrup. After they are hermetically sealed with lids, they can be placed in a special device - an autoclave. You can also sterilize jars using the “traditional” method, in a pot of water heated to 75 degrees. At 100 degrees, half-liter jars are sterilized for 12-15 minutes, and liter jars for 15-20 minutes.
At the end, the jars are cooled naturally and stored in a dry and dark place, for example, in a pantry.
Now you know how to make blackthorn compote. The recipe, which at first glance seems very simple, will give you an amazing taste and a whole range of useful vitamins during the long winter!
Blackthorn compote: various cooking methods
Fans of all kinds of preparations will certainly appreciate the blackthorn compote. Who would have guessed that this sour berry makes a healthy drink with excellent taste and rich color. 
Blackthorn is a wild shrub that is famous for its rich vitamin composition. As a medicinal raw material, all its parts are used, with the exception of only wood. In the collection are inflorescences, leaves, fruits, roots and bark. At the same time, the berries can be dried, rubbed with sugar, or boiled jelly, jam, jam, blackthorn compote. You need to collect only fully ripened fruits, not spoiled by rot and pests.
They are washed, cleaned of various impurities and diseased berries, and dried. Now the crop can be sent for storage in the freezer or used for harvesting for the winter. However, for the preparation of compotes, fresh berries or slightly frozen ones are taken. Consider 3 ways of how to make compote from the turn.
1. Freshly picked blackthorn is blanched in boiling water for 4-5 minutes. Then be sure to cool the berries in cold water. After that, the fruits are laid out in clean jars and poured with hot sugar syrup already cooked in advance. To cook syrup, we need 400-500 g of granulated sugar per 1 liter of water.
Full jars are covered with nylon lids and incubated for 3 minutes. The syrup is poured into a saucepan and boiled again. Hot sweet liquid is poured into jars and corked with tin lids, turned over and left warm until completely cooled. If it is assumed that the compote from the turn will be stored for a long time, then the boiling procedure must be repeated a third time before the cans are rolled up.
2. Frozen berries can also be used to make a delicious blackthorn compote that can be stored all winter. First, syrup is boiled from a proportion of 1 kg of sugar per 1 liter of water. Berries are also lowered here in a colander for 3 minutes. Then the turn is taken out of the syrup, allowed to cool, and then laid in jars up to the shoulders. The sugar syrup is poured, not allowing it to cool, the jars are closed with lids and pasteurized for a couple. For half-liter jars, 15 minutes is enough, for liter jars - 20 minutes, large containers are heated for 25 minutes. 
3. Fresh fruits are blanched (warmed up) in boiling syrup (400 g of sand is dissolved in 1 liter of water) for 3 minutes. Berries are taken out, cooled with cool water, placed in jars. The syrup in which the turn was blanched is not drained, but boiled again and the fruits are poured over it. Cork blanks and pasteurized as described in method 2.
1. The fruits are washed, put in a pot of water. Add sugar at the rate of 1 cup per 2 liters of water. Cook, cool and that's it! Compote can be drunk, but it is not recommended to store it.
2. Clean jars are filled with fruit by 1 third. Pour boiling water over, cover with lids and let cool for an hour. Then water is poured into a container, sugar is added (300 g per 3 liters of water), boiled and re-filled into jars. It turns out a bright tasty compote that can be drunk immediately or left for storage.
Blackthorn compote for the winter
I usually always cook blackthorn compote for the winter in September using garden berries. The garden turn is a cultivated wild turn, much larger and sweeter than its progenitor.
A wild forest turn is also suitable for spinning compote. It can be found in early October in the forest, but it is more astringent and sour, although it is also suitable for making compote.
To prepare blackthorn compote for the winter, you will need:
Garden turn, sugar and water.
Blackthorn compote for the winter - recipe
Sort the blackthorn berries, remove spoiled and overripe ones, and then rinse in running water.
Cook sugar syrup from water and sugar in such proportions, add 100 grams of sugar per liter of water. I will cook blackthorn compote for the winter without sterilization, so first you need to properly prepare the jars for seaming. To do this, they must be thoroughly washed with detergent and baking soda, and then steam sterilized to a boiling state in order to kill all germs.
I use just such a small container in which some water is poured, as in the photo below. I put a jar on it and steam it for about five minutes, or rather I check it with a quick touch of my hand, if it burns, then you can remove it and put the next one to be sterilized.
I put the boiling water jar removed from the steam on the board and fill it with blackthorn plums. The number of berries should not exceed half the jar, and it is best to fill one third. In our family, mostly only compote is drunk in winter, and the berries are thrown away, so that it is pointless to transfer them. Of course, I won’t answer for everyone, because someone likes it thicker and more saturated.
Then, without letting the jar cool, I pour in the boiling sugar syrup, a little underfilling to the top. I stand for two minutes and then add the syrup to the very top.
I cover the jar with blackthorn compote with a boiled lid and immediately roll it up with a key. And the same with the following banks. Then I turn the jars with twisted compotes upside down and wrap them up.
I keep wrapped compotes until completely cooled. Then I check for leaks and put it in a dark place for storage. I made compote from blackthorn with stones, and all stone preparations begin to release hydrocyanic acid during long-term storage, so they should not be kept for more than a year.
Just like plum compote and cherry compote for the winter, after a year of storage it is better to pour it out and not risk your health. First of all, we always start with stone preparations, and in the middle of winter they are already running out. That's all for today. Bon appetit to everyone and see you soon on the site Cooking Recipes.rf!
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Blackthorn compote for the winter
Cooking time: 20 min.
Preparation time: 5 min.
Servings: 5
The recipe is suitable for: fasting, dessert.
Ingredients:
Let's prepare compote from blackthorn for the winter
I bring to your attention an unusual preparation - blackthorn compote for the winter. Compote turns out to be very rich in color, with plum flavor and slight astringency. Such compote, after opening the jar, should be slightly diluted with drinking water or used for making cocktails, jelly, and other desserts.
How to cook a dish step by step with a photo at home
For work, we need a turn, sugar, water, citric acid.
Sort and wash the turn.
Put the prepared turn, sugar, citric acid and water into the pan.
Boil. Reduce the heat and cook covered for 5 minutes.
Pour boiling compote into sterilized jars, roll up with sterilized lids. Turn the jars upside down, wrap them in a blanket and leave to cool completely.
Other site materials:
A very simple recipe for fragrant mulberry jam. Fast, tasty, sweet and keeps for a long time!
Fruits and berries
Description
Blackthorn compote for the winter, as a rule, it is harvested at home in the middle of the autumn period. This is because blackthorn berries begin to ripen only by the end of October. However, for the preparation of not only tasty, but also healthy compote for the winter it is best to use those thorns that were subject to the first autumn frosts. It is after the first frosts that the turn becomes very useful for the human body, thus the compote prepared from such berries for the winter will come out more vitamin and useful.
The number of ingredients included in this simple recipe with a photo for preserving sloe compote for the winter is designed for one three-liter jar. Accordingly, in order to stock up on such a wonderful berry drink in a larger volume, you just need to double or triple the number of components used to create it. The process of canning sloe compote at home takes place without sterilization. In our case, in order to preserve all the qualities of a drinking blank from the turn before the onset of winter, it is enough to pre-treat the jars, in which the most delicious vitamin compote will actually be stored all this time.
