In this material we will focus on preparing sloe compote, and will try to prepare a number of the most refreshing, aromatic and healthy drinks.

Sloe compote for the winter without sterilization

When preparing compotes, pre-packaging or sterilization of already filled jars is not necessary, which significantly reduces the time required for preparation.

Ingredients:

• thorn berries – 840 g;
• sugar – 290 g;
• water.

Preparation

Sort through the pre-washed sloe berries, simultaneously removing the stems and spoiled fruits. Fill a clean (preferably pre-washed with soda) jar with the berries, then pour in boiling water. Leave the contents of the jar to sit for 15 minutes. During this time, the boiling water will absorb the aroma of thorns and have time to tint slightly. Pour the boiling water back into the pan, add granulated sugar and cook over the fire until the crystals are completely dissolved. Immediately pour boiling syrup over the sloe in a jar and roll up the container with scalded lids.

Compote of thorns and apples for the winter

In order to get a drink with the most pronounced sloe flavor, it makes sense to spend a little more time preparing the berries and peeling them. In this recipe, we will combine peeled thorns with pieces of apples, which add their aroma and sweetness to the drink.

Ingredients:

• thorn – 210 g;
• apple – 180 g;
• sugar – 155 g;
• water – 740 ml.

Preparation

Before you prepare thorn compote for the winter, start preparing it: peel the berries from the stems, divide them in half and remove the pit. Place the sloe halves in clean jars and immediately pour boiling water over them. Leave the water to absorb the aromas of the berries for 10-15 minutes, then drain the liquid and bring it to a boil with sugar. Remove the core from the apples and chop them arbitrarily and quite coarsely. Place the pieces in jars with berries and immediately pour boiling syrup over everything. Roll up the containers with scalded lids.

How to cook thorn compote with seeds for the winter

After thoroughly washing the teren, place it whole on the bottom of clean jars, filling the latter to about a third of the volume. Fill the rest of the volume with boiling water, cover the jars with lids and leave until completely cool. The water will darken and absorb some of the berry flavor. Pour the liquid into a saucepan, add sugar, varying the sweetness of the syrup to your taste and based on the sweetness of the thorn itself (on average, take 200 g of sugar per liter of compote). Boil the syrup with sugar crystals until they are completely dissolved, pour them back into the jars and seal with sterile lids.

Sloe compote for the winter - a simple recipe

Sloes go well with other berries, so if you have a surplus of raspberries, currants or cherries that you don’t know what to do with, throw them into the compote.

Fans of all kinds of preparations will certainly appreciate thorn compote. Who would have guessed that this sour berry produces a healthy drink with excellent taste and rich color.

Blackthorn is famous for its rich vitamin composition. All its parts are used as medicinal raw materials, with the exception of wood. The collection includes inflorescences, leaves, fruits, roots and bark. In this case, the berries can be dried, rubbed with sugar, or cooked into jelly, preserves, jam, and sloe compote. You need to collect only fully ripened fruits that are not spoiled by rot and pests.

They are washed, cleaned of various impurities and diseased berries, and dried. Now the harvest can be sent for storage in the freezer or used for making compotes. However, for preparing compotes, take fresh berries or slightly frozen ones. Let's look at 3 ways to make compote from sloe.

1. Freshly harvested sloe is blanched for 4-5 minutes. Then be sure to cool the berries in cold water. After this, the fruits are laid out in clean jars and filled with hot sugar syrup that has already been cooked in advance. To cook the syrup we need 400-500 g of granulated sugar per 1 liter of water.

Full jars are covered and kept for 3 minutes. The syrup is poured into a saucepan and boiled again. The hot sweet liquid is poured into jars and sealed with tin lids, turned over and left in a warm place until it cools completely. If it is expected that it will be stored for a long time, then the boiling procedure must be repeated a third time before rolling up the jars.

2. You can also make a delicious thorn compote that can be stored all winter. First, prepare the syrup in the proportion of 1 kg of sugar per 1 liter of water. The berries are dipped here in a colander for 3 minutes. The sloes are then removed from the syrup, allowed to cool, and then placed in jars up to their shoulders. Pour out the sugar syrup without allowing it to cool, cover the jars with lids and steam pasteurize. 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) in boiling syrup (400 g of sand dissolved in 1 liter of water) for 3 minutes. Take out the berries, cool with cool water, and place in jars. The syrup in which the sloe was blanched is not drained, but boiled again and poured over the fruit. The workpieces are sealed and pasteurized as described in method 2.

The listed methods are good for preparations, and the result is a concentrated and very sweet drink. But there are other ways to make compote that is not too sweet:

1. The fruits are washed and placed in a pan with water. Add sugar at the rate of 1 glass per 2 liters of water. Boil, cool and that’s it! The compote can be drunk, but it is not recommended to store it.

2. Clean jars are filled 1 third with fruit. Pour boiling water over, cover with lids and allow to cool for an hour. Then the water is poured into a container, sugar is added (300 g per 3 liters of water), boiled and re-filled into jars. The result is a bright, tasty compote that can be drunk immediately or left for storage.

Canning for the winter is a great way to preserve vitamins and please your loved ones with delicious dishes. Aromatic blackthorn compote contains a huge amount of useful elements, so it will support the immune system in cold weather. To ensure that important elements are not destroyed during heat treatment, you must strictly follow the processing technology. Variants of simple, proven recipes are understandable even to novice cooks.

Product Features

A compact shrub from the rose family can be recognized by the thorns located on the branches. The crop grows along river banks, on forest edges and next to roads. The round, small fruits are covered with a bluish coating and contain small seeds inside.

Damson is a unique plant with many 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 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 fruits to be used for diarrhea. Sloe syrup quickly relieves nausea and eliminates the urge to vomit. 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 sweating, which is indicated for colds and feverish conditions. The abundance of vitamins keeps the body in good shape and improves immunity.

The product 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 last for a long time and not spoil, you need to carefully sort out the raw materials. Rotten, soft and moldy specimens will definitely explode the jars. For a good drink, preference is given to high-quality products, which are rinsed in running water and removed from the stems.

Before rolling, dishes are always washed with soda or mustard powder. 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

The simple recipe does not contain unnecessary ingredients, so it is easy to prepare at home. Raw materials can be taken both with and without pits. The ingredients you need are:

• berries – 1 kg;
• water – 1 l;
• sugar – 200 g.

Clean blackthorn is placed at the bottom of a liter jar, filled with boiled water and removed to infuse for two hours. After the specified time has passed, the liquid is drained into an enamel pan, granulated sugar is added and brought to a boil. As soon as the crystals have melted, the syrup is added to the fruits and covered with a lid. The preserved food 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 contains slightly less nutrients, but it can be easily stored for several years. To avoid being poisoned by hydrocyanic acid a year later, we recommend removing the seeds. Components needed:

• fruits – 1 kg;
• water – 2.5 l;
• sugar – 500 g.

The washed raw materials are dried on a paper towel. Boil water in a container, add sand in a thin stream and slowly stir with a wooden spoon until the grains are completely dissolved. The berries are placed in a colander and dipped into the bubbling syrup for 5 minutes, after which they are transferred to a warm three-liter jar. The workpiece is filled with sweet liquid up to the shoulders, covered with a lid and placed in a boiling bowl. The heat treatment takes place for a quarter of an hour, then the container is hermetically sealed.

With apples

A delicious compote with autumn fruits can be stored for a long time, which is why it is preferred by professional chefs. All varieties are suitable as raw materials, but it is prohibited to use broken and rotten specimens. Ingredients needed for the drink:

• thorns, apples – 1 kg each;
• sugar - 300 g for each liter of water.

The raw materials are cleaned, cut into slices, filled with a third of the jar’s volume and poured with boiling water. After ten minutes, the moisture is drained into a stainless pan, sweet crystals are added, and brought to a boil. The syrup is poured into glass containers, covered with lids and wrapped in a blanket. To make the preservation last longer, you can add a pinch of citric acid to the concentrate.

With young zucchini

The tender pulp of zucchini absorbs the aroma and color of its dessert neighbors, which is why it is often used in homemade preparations. Gourmets will appreciate the delicate taste and original appearance of the drink. Components required:

• blackthorn – 400 g;
• zucchini – 600 g;
• sugar – 2 cups;
• water – 3 l.

The stems of the berries are removed, and the vegetables are freed from peels and seeds. The pulp is chopped into small cubes. Fill the pan with the mixture, add sugar and pour in water. Bring the compote to a boil over low heat and cook for fifteen minutes, stirring gently with a wooden spoon. As soon as the sand has dissolved, ladle it into jars and roll up the lids.

By the way, if the aroma of the components is not pleasant enough, we recommend adding a stick of cloves or anise star. A pinch of vanillin and nutmeg will give you an excellent “confectionery” smell. If you have allergies, then you should 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 tartness. For the compote you need the following products:

• thorn – 0.5 kg;
• berry mixture - a cup;
• apples – 5 pieces;
• sugar – 300 g.

The raw materials are washed, sorted, where necessary - the center is removed and cut into slices. The jars are filled with products to a third of their volume, pour boiling water over them, leave for 30 minutes, and then drain into a saucepan. Pour sweet sand into the hot moisture and stir until completely dissolved. The concentrated syrup is added to glass containers with the berries, rolled up with lids and wrapped in a blanket.

Sloe compote is a tasty, rich drink that is easy to prepare for the winter. If you follow the processing rules, the preservation procedure will not be a burden. Classic and original recipes are bound to replenish gourmets’ repertoire.

Sloe compote for the winter is not only tasty, but at the same time an extremely healthy drink.

The thorn itself (also known to us as the blackthorn) is a unique plant, because scientists cannot classify the fruits of this plant as 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 bush itself appear quite often in the myths and legends of European peoples (the main region where the blackthorn grows). For example, the mighty Vikings, who terrified other peoples of the continent for decades, 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 Israelis, thorns personified difficulties and obstacles. This was due precisely to the fact that it gave the opportunity to get to the fruits only to those who dared to pass through the branches strewn with thorns.

Nowadays, sloe pulp is actively used to prepare a variety of dishes. Marmalade, juices, preserves, jams, marshmallows, confitures and other delicacies with its inclusion turn out extremely tasty. And now we invite you to try preparing a delicious compote for the winter from thorns!

So, in order to make it, you will need two kilograms of berries, 900 grams of sugar, and about two liters of water.

First, you rinse the fruits in cool water. It would be better to select the juiciest and ripe ones at the same stage. 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 don't like the seeds, you can remove them at this stage.

The next step in how to prepare compote for the winter from sloe is to obtain syrup. To do this, pour water into a pressure cooker or saucepan, put the container on the fire and dissolve all the granulated sugar in it. To make a good thorn compote for the winter, stir the syrup regularly - this will prevent caramelization of the sugar. The finished syrup should be homogeneous, not too thick and not too thin.

Finally, you can take the jars and get ready to seal our thorn compote for the winter. Each jar should be filled about a third with fruits, and the remaining space should be filled 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 pan 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 prepare thorn compote. The recipe, which at first glance seems very simple, will give you amazing taste and a whole range of healthy vitamins during the long winter!

Sloe compote for the winter

Sloes differ from plums in having a more sour and tart taste. Sloe fruits are rich in vitamins; they are recommended to be consumed to maintain immunity, as well as for a number of diseases of the gastrointestinal tract. September is the best time to prepare sloe drink for future use. Sloe 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.

Cooking features

It is not difficult to prepare compote from sloe, but when it is prepared for the winter, you must follow some rules.

Apple-sloe compote is especially tasty and healthy, but there are connoisseurs who prefer compote made from sloe alone.

Sloe compote according to the classic recipe with sterilization

The compote turns out sweet and sour, quite tart. If desired, it can be diluted with purified water before serving. This recipe can also be used to make compote without berries. In this case, you should blanch the sloe in syrup longer – 10–15 minutes. Otherwise, the technology for preparing compote will be identical.

Sloe compote without sterilization

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

Sloe compote with apples

This 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 its organoleptic qualities and beneficial properties are beyond praise.

Sloe compote: pleasant taste and good health

Sloes are 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 a thorny path, they receive berries with unique healing and taste qualities. The flowers of this plant are often used to make healthy infusions and tea, and the fruits are used for compote, wine and jam.

Beneficial features

The berries of the bush are rich in vitamins B, C and E, which has a beneficial effect on the immune system. Also, when consuming thorns, the body receives important organic acids (especially malic acid), steroids, carbohydrates, mineral salts, fats, carotene and tannins.

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

A decoction of blackthorn flowers and leaves, on the contrary, 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 reduce high fever and get rid of skin inflammation.

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Several recipes

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

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

Traditional

First you need to prepare the sugar syrup. To do this you will need 600 ml of water and 600 g of sugar. Mix the ingredients and place on low heat. When the water boils, place 1 kg of berries in it. Keep the fruits in the boiling syrup for 5 minutes, then remove and let the broth cool. When serving, you can add a few ice cubes. This will create a cool drink that will be very popular during the summer heat.

With raspberries and blackberries

A cup of berries (such as raspberries or blackberries);

Cut the apples into small slices, after peeling them from the core. Mix all ingredients together and place in boiling water for 10-15 minutes. Add sugar to taste (you don’t have to add it at all).

With zucchini

1 cup of sugar;

Peel the zucchini and cut into small cubes (about 1 cm). Place in a convenient bowl, add thorns and a glass of sugar on top. Pour boiling water and cook for 10-15 minutes over low heat. Don't forget to stir regularly to dissolve the sugar!

Do you know the chicory plant, the beneficial properties of which are described in detail on our website.

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

Sloe compote for the winter: preparing vitamins

Sloe fruits usually ripen in August-September. To preserve their taste until the next harvest, you can preserve several jars of compote for the winter. All of the above recipes are suitable for this.

Before you start canning, prepare jars of the required size. Pour the resulting drink into containers, cover with lids and place them in boiling water for sterilization. For half-liter jars, 12-15 minutes are enough, and for liter jars it will take 15-20. After this, seal the jars tightly, turn them upside down with the lids and leave to cool.

You can preserve either strained compote without fruit or with it. 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 filled with rich flavor and take on a pinkish tint. This will not only diversify your diet with them, but also decorate holiday dishes (cakes, pies, salads).

Video recipe for making thorn compote for the winter:

Methods for preparing several types of thorn compote for the winter

Sloe fruits differ from plums in that they have a more sour, astringent taste; they are rich in vitamins and nutrients. To preserve their beneficial properties, you can make thorn compote for the winter. September is the best time to prepare a sufficient amount of sloe drink. It can be done with or without sterilization. If you strictly follow the recipe and preparation technology, this drink can be stored for up to two years at room temperature.

Beneficial properties of damsons and contraindications for its use

Thorn strengthens the immune system due to the vitamins B, P, C and E it contains. In addition, the berries of the bush are rich in organic acids, steroids, carbohydrates, mineral salts, carotene, tannins, glucose and fructose. This composition allows them to be used in the treatment of many diseases and as a prophylactic agent. These 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 damson juice helps cope with hepatitis A. Sloe fruits are also a blood purifier, anti-inflammatory, diaphoretic and disinfectant, remove toxic substances and waste from the body, reduce the feeling of nausea, which is important for pregnant women with toxicosis.

Damon berries can hang until frost and are sources of vitamins, both fresh and in the form of compotes, jelly, jam and infusions. It is important that after undergoing heat treatment, the thorn retains its medicinal value and benefits. Blackthorn compote for the winter is an excellent drink for the health of the whole family!

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

Features of preparing compote

Making thorn compote for the winter is quite easy. But for long-term storage it is important to follow some rules:

After a day, it is necessary to check the tightness of the closure of the compote; if even 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; if it is clear, you can safely put it away for long-term storage.

The taste of thorn compote for the winter, which is prepared without sterilization, is practically no different from the taste of the drink made according to the classic recipe. A significant advantage is that it takes less time to prepare. Before use, if it seems too cloying, you can dilute it with water.

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. Place 1 kg of pure sloe in a colander and lower into boiling syrup, hold the berries for 5-7 minutes.
3. Pour the blanched fruits into a prepared three-liter jar and fill it with syrup to the very top, then cover the jar with the prepared lid.
4. Place a cloth on the bottom of the pan, place a jar on it, fill with water to the level of the “hangers”.
5. Set the pan over low heat and sterilize the jar for 15 minutes after boiling.
6. Then you need to remove the jar from the pan and seal it with a lid, place it upside down, wrap it up and leave it for a day. Then you can put the compote into storage.

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

Recipe for thorn and apple compote for the winter



The process of preparing compote from two components:

1. Pour apples, cut into large slices, mixed with thorns, filling a third of the jar.
   
2. Pour boiling water over the fruit, leave for 10 minutes, then pour the liquid into a saucepan and add granulated sugar at the rate of 0.3 kg per liter of water.
3. Bring the water to a boil, stirring until the granulated sugar is completely dissolved.
4. Pour the resulting syrup over thorn fruits and apples.
5. Place the jar in a saucepan, add water as described above and sterilize for 10 minutes from the moment it boils.
6. Remove the jars and seal the lids tightly. Then wrap it in an inverted position with a blanket and after a day you can put it away for storage.
   

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

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Sloe preparations for the winter - recipes



Blackthorn is a thorny shrub that has fruits with a tart taste. You can cook a lot of interesting and useful things from them. But to do this, they need to be collected exclusively in late autumn. Only then do they fully mature. Read below about what you can prepare from thorns for the winter.

Sloe sauce for the winter - recipe

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

Cut the thorn in half, add water and boil. As soon as we see that the seeds have separated from the pulp, we remove them. We drain the juice formed during cooking, and grind the thorn mass until pureed. We continue to cook the sauce, gradually pouring in the drained juice. Cook the sauce for about an hour. When the juice runs out, add spices and salt to the sauce. Boil for a couple more minutes and immediately place hot into washed, steamed jars.

Recipe for making sloe sauce for the winter

14. ripe thorn berries - 2 kg;
15. salt - 40 g;
16. granulated sugar - 200 g;
17. vinegar 6% - 400 ml;
18. onion - 300 g;
19. black peppercorns - 12 pcs.;
20. ground ginger - ? teaspoons;
21. mustard powder - ? teaspoons;
22. ground allspice - ? teaspoons;
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 covering it with a lid. When the skin begins to peel off the pulp, turn the berries into puree. Add salt, spices, sugar, vinegar and boil. When the sauce reaches the desired thickness, distribute it into steamed jars and seal.

Sloe 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 stems, 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 and let it boil again. Pour the resulting syrup over the berries and immediately cover with boiled lids. We put the jars upside down and wrap them up.

Adjika from thorns for the winter - recipe

• turn - 1 kg;
• black pepper;
• ground coriander - 5 g;
• salt;
• garlic - 15 cloves;
• dill - 50 g.

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

Sloe jam for the winter

• ripe thorn berries - 1 kg;
• purified water - 300 ml;
• granulated sugar - 1 kg.

We wash the prepared thorns with cold water and pierce each berry. Prepare syrup from water and sugar and let it cool. We throw the prepared thorn into it and leave it for a day. The next day, remove 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 into sterile containers and send it for storage.

Sloe jam for the winter - recipe

We sort the berries, removing leaves and twigs. Then wash them, cut them in half and remove the seeds. Place the thorns in an enamel container and pour 100 ml of water on top. Place the dishes on the stove, let the mixture boil, and simmer for half an hour until the berries are soft. And then we puree it. Now add sugar and stir it. Place the mixture on the stove again and cook for about an hour, stirring constantly. Next, pour the jam into washed and steamed jars and close. This jam can also be stored in an apartment. Good luck with your preparations everyone!

Sloe compote for the winter recipes

This article is dedicated to the wonderful plant - blackthorn, its natural properties that can have miraculous effects on the human body, and also presents several recipe options for preparing compote from thorn berries for the winter.

Thorn, or as it is also called blackthorn, is a small thorny shrub and belongs to the rose family, subfamily of plums. The thorn bush is a bush no higher than 5 meters, but more often you can find domesticated low-growing trees about 8 meters in height.

The main difference that blackthorn has is the prickly needles located on the branches of the plant and elliptical jagged leaves. Blackthorn blossom starts in early spring beautiful, white flowers that appear before the foliage. The fruits of the thorn are round in shape with a bluish coating, inside with one seed, approximately 12–15 millimeters in diameter.

You can find wild thorns in Asia Minor, the European part of Russia, Western Europe, the Caucasus and 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. To treat many diseases, all components of the plant, leaves, fruits, flowers, roots and bark are used.

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

100 grams of fruit contain 43.9 kcal. Berries contain large amounts of glucose and fructose, so makes 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 sloe 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 will perfectly help with indigestion and diarrhea. The berries can also relieve nausea, stop gagging and kill germs and bacteria in the intestinal tract.

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

Sloe compote for the winter - recipes

There are a huge number of recipes using sloe berries due to the enormous popularity of this plant. Preparing compotes is very simple and does not take much time, but at the same time they provide great benefits to the body in the autumn and winter.

Classic sloe compote - recipe

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

First you need to prepare sugar syrup. Combine sugar and water and cook over low heat. After the mixture begins to boil, you need to immerse the washed sloe berries in it and keep on fire for 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.

Recipe for blackthorn compote for the winter without sterilization

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

• Granulated sugar – 200 grams for every liter of water;
• Purified water – 1 liter.

Whole berries should be washed and the stem removed. Place the sloe berries in a thoroughly washed and dried jar and fill with boiled water. Cover the jar with a clean lid for preservation and put it in a dark place for two hours; in addition, the jar can be wrapped in a blanket. Two hours later, water should be poured out of the jars into an enamel or stainless steel pan, it is important that the berries remain in the jar. Depending on how much water is required, you need to measure and add sugar to the water at the rate of 200 grams for each liter of water required. Boil water with sugar for five minutes until the granulated sugar is completely dissolved.

Afterwards, the resulting syrup is poured into jars again and covered with lids for preservation. Canned cans should be placed upside down in a dark place and wrap in a warm blanket or woolen scarf for 3 days, periodically checking to see if the lids are leaking; if the jar is leaking, you should repeat the procedure of boiling the syrup and roll up with a new lid.

Recipe for apple and blackthorn compote for the winter

Ingredients for the sloe and apple compote recipe:

• Sloe berries – 1 kilogram;
• Apples (any) – 1 kilogram;
• Granulated sugar - at the rate of 300 grams for each liter of water;
• Purified water - the amount of water can be determined after the first pouring of fruit.

The apples should be washed and cored; there is no need to peel them, after which they should be cut into slices. Blackthorn berries should be washed and the stem removed. In three sterilized jars, 1 liter each, add fruit and pour boiling water over it. After ten minutes, the liquid must be poured into a stainless steel pan and, having measured 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 sealed with lids for preservation and placed in a dark place until they cool.

Original recipe for compote of sloe berries and young zucchini

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

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

The berries should be washed and their stalks removed, and the zucchini should be cut into small rings or cubes. After it, all the ingredients are placed in a large pan that is convenient for cooking, covered with sugar and filled with water. Cook this compote This recipe requires simmering over low heat for 15-20 minutes, stirring regularly to ensure the sugar is well dissolved. Next, you should pour the compote into sterilized jars and roll up the lids for preservation.

Thorn is a thorny shrub that bears fruit abundantly with small-sized fruits with large seeds. Blackthorn berries are not very tasty on their own, but they behave well in various homemade preparations, and especially in compotes.

The recipe for such a preparation, generously seasoned with step-by-step photos taken 😉, I invite you to make with me today.

How to prepare thorn compote for the winter without sterilization

We will need enough blackthorn berries to fill approximately 1/3 of a three-liter jar.

The first step is to sort through the thorns, remove all stalks, debris and damaged fruits. It is advisable to take berries that are not quite ripe, with a little greenery – just right!

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 jar. For my recipe, I took a 3-liter jar, but by changing the proportions accordingly, you can roll up the compote for the winter in either a liter or two-liter container. The jar should be thoroughly washed and slightly dried. You can do it, but personally I always skip this step in this recipe.

Fill the jar with berries to 1/3 of the volume.

Pour boiling water over the berries to the very top of the neck, cover with a clean lid, and let steep for 15 minutes.

At this time, measure out 1.5 cups (375 grams) of granulated sugar.

After the specified time, we put a mesh on the neck of the jar and pour all the liquid into a pan with sugar.

Turn on the gas and let our syrup boil. You can stir the syrup several times to help the sugar dissipate 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 all that remains is to turn the jar over. We do this in order to check the quality of the twist. Wrap the compote in a warm blanket so that it cools slowly.

After a day, the finished sloe compote can be sent to its place of permanent storage - in the basement or cellar. Before using, taste it and, if necessary, dilute it with cool water to taste.