Blackthorn fruits differ from plums in a more sour, astringent taste, they are saturated with vitamins and nutrients. To preserve their useful properties, you can make a compote of blackthorn for the winter. September is the best time to prepare enough blackthorn drink. It can be done with or without sterilization. If you strictly follow the recipe and preparation technology, then this drink can be stored for up to two years at room temperature.
Useful properties of blackthorn and contraindications to its use
The turn strengthens the immune system due to the vitamins B, P, C and E contained in it. In addition, the berries of the shrub 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. These diseases include: digestive disorders, constipation, gastritis, beriberi, 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 blackthorn juice helps to cope with hepatitis A. Also, blackthorn fruits are blood-purifying, anti-inflammatory, diaphoretic and disinfectant, remove toxic substances and toxins from the body, reduce the feeling of nausea, which is important for pregnant women with toxicosis.
Blackthorn berries can hang until the very frost and are sources of vitamins, both fresh and in the form of compotes, jelly, jams and infusions. It is important that after heat treatment, the turn 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, the turn has contraindications for use. This is an increased acidity of the stomach, a tendency to allergies, ulcers and gastritis in the acute stage, individual intolerance.
Features of the preparation of compote
Making compote from blackthorn for the winter is quite easy. But for long-term storage, it is important to follow some rules:
Thorn compote recipes for the winter
Unusually tasty blackthorn fruit compote for the winter is prepared by sterilization and several filling methods.
Prescription without sterilization
To prepare blackthorn compote without sterilization, you need:
After a day, it is necessary to check the tightness of the closure of the compote, if at least a little liquid is released, then it is not recommended to leave such a jar for a long time. After another two days, you need to see if the drink has become cloudy, in case of transparency, you can safely remove it for long-term storage.
The taste of blackthorn compote for the winter, which is prepared without sterilization, practically does not differ from the taste of a drink made according to the classic recipe. A significant plus is that it takes less time to cook. Before use, if it seems too sugary, you can dilute it with water.
Traditional recipe for blackthorn compote for the winter with sterilization
Harvesting process:
- Boil 2.5 liters of water, pour 0.5 kg of sugar into it and stir until completely dissolved.
- Put 1 kg of pure blackthorn in a colander and dip in boiling syrup, hold the berries for 5-7 minutes.
- Pour the blanched fruits into the prepared three-liter jar and pour syrup to the very top, then cover the jar with the prepared lid.
- Put a cloth on the bottom of the pan, put a jar on it, pour water to the level of the "shoulders".
- Set the pot on low heat and sterilize the jar for 15 minutes after boiling.
- Then you need to remove the jar from the pan and tightly roll up the lid, set it upside down, wrap it up and leave it for a day. Then you can remove the compote to a storage location.
According to this recipe, it is possible to prepare compote without fruits; for this, it takes longer to blanch the berries in syrup - 10-15 minutes. The rest of the cooking technology will be the same.
Recipe for blackthorn and apple compote for the winter
The process of making compote from two components:
Compote prepared according to this recipe is considered universal, since apples dilute the astringency of thorns and almost everyone likes the drink.
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, during long-term storage, begin to release hydrocyanic acid, so they should not be kept for more than a year.
Ingredients
To prepare blackthorn compote for the winter, you will need:
blackthorn berries - 1-1.5 cups;
apple - 1-2 pcs.;
sugar - 1 glass;
water - 700 ml;
glass - 200 ml;
From this amount of ingredients, 1 liter jar of compote is obtained.
Cooking steps
Wash the blackthorn berries under cold running water. Remove bones. At the bottom of the sterilized jar, put the prepared sloes.
Wash the apples, cut into slices and add to the jar of thorns.
Bring 700 ml of water to a boil, add sugar and boil, stirring, until the sugar is completely dissolved. Pour the resulting hot syrup into a jar of sloes and apples. At the bottom of the pot, in which we will sterilize the jar of compote, put a towel (this is necessary so that our jar does not burst when boiling in the pan), pour water (the water will have to reach the “shoulders” of the jar that we put there). Put the pan on the fire and heat the water (the water should become warm). Carefully place a jar covered with a pre-boiled lid in a saucepan. Bring the water in a saucepan to a boil and sterilize the jar over medium heat for 15 minutes.
Roll up the jar of compote, turn it over, wrap it in a warm blanket and leave it to cool completely.
Delicious, beautiful blackthorn compote for the winter is ready. It is perfectly stored in a city apartment.
Enjoy your meal!
Drinks are very popular in my family, so every year I buy different types of fruits and combine delicious compotes from them. In winter, you can’t buy such compotes in stores. Such combinations are not even produced. And my family is very fond of cherry plum. But since a pale drink comes out of one cherry plum (see the recipe for cherry plum compote), I combine it with blackthorn. This is a crossed plum with cherry plum. Very tasty and pleasant fruit. It also gives the compote a beautiful color. Blackthorn and cherry plum compote for the winter, the recipe with the photo of which I propose, does not cook for so long, so stock up on fruits and brew delicious natural drinks for yourself and your family.
Required products:
- Blackthorn (a kind of plum) - 200 grams;
- Cherry plum yellow - 150 grams;
- Sugar - 250 grams;
- Water - 3 liters; 
Make sweet syrup. Pour granulated sugar into hot water without sparing, because both blackthorn and cherry plum have a sour taste, so if you want the compote to be sweet, then put sugar at the rate or even a little more if you like sweet drinks. 
Rinse the fruits and put them in a sieve so that the water drains from them. I didn't even pay attention to blackthorn before, but it turns out that it is wonderful in drinks, so I advise you to buy it, despite the fact that it is not large in size and not as attractive as a large Hungarian plum. Also, the blackthorn is very inexpensive. 
Send fruits to boiling syrup, but be careful not to burn yourself. 
Boil the compote over low heat until the syrup gurgles a little. 
The compote cooking time should not exceed 25-30 minutes, otherwise the fruit will boil and only the bones will float. Fruits should remain intact in case you want to eat canned cherry plums and blackthorns. 
By the way, canned fruits are no less tasty than fresh ones. My child always eats them. Pour hot compote from blackthorn with cherry plum into jars. 
Close them with lids and let them cool down.
Put the cooled jars of compote in a dark place for storage until winter.
Bon Appetite!
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