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What to cook from garden thorns for the winter. Blackthorn and recipes from it

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 simmer 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 the saucepan, add the right amount sugar, stir and simmer until it dissolves.
Pour the boiling syrup over the fruit. Screw on the lid.
Turn over, cover with a sweatshirt, store in the closet after 48 hours.

Compote from one blackthorn 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 have 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, and place them in small sterilized jars.
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 with screw caps.
Flip and wrap well. Leave it on for 36 hours. Remove to permanent storage for winter eating.

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 conditions suitable for storing salted thorns, but pickled thorns are well worth it in winter, even with 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;
hot peppers ground - 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, cook 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

I look forward to the end of August with special impatience - it is at this time that my favorite fruits ripen at the dacha - thorns. Tern is a variety of plums that are very popular in central Russia. Sloe has a pronounced sweet and sour taste, it is smaller than the usual round plum.

The thorn compote turns out to be just fabulous. And pies (and pies), and jam, and sauces, and, of course, wine. But all the same, I freeze most of the thorns - it’s easier to save them for the winter, in the freezer the berries do not take up as much space as cans with rolled compote on the shelves, and it takes very little time to freeze the thorns.

Total cooking time - 23 hours 0 minutes Active cooking time - 0 hours 20 minutes Cost - very economical Calorie content per 100 g - 54 kcal Number of portions - 1 portion

Ingredients:

Plum - optional (thorn)

Preparation:

Putting together the turn. We examine the collected fruits and immediately get rid of those that seem to us to be completely bad - from cracked and spoiled specimens.

We wash the thorn under running water.

After that, the slightly tedious part begins - the plums need to be cut in half and the seeds are thrown away. So, firstly, we will save space in the freezer - because pitted fruits take up much less volume than seeds with seeds. Secondly, we will get rid of rotten inside, wormy and spoiled plums, because it is sometimes impossible to check the fruit from the outside for worminess.

Thus, we process all the berries. In ripe, fully ripe thorns, the bone will come off the pulp very easily, so this processing does not take much time.

We put the berries in a bag and weigh them. It is best to freeze berries in small portions - they freeze faster, while releasing less juice. And they are easier to process later - to use the whole package at once.

It is also very convenient to freeze fruits in plastic containers - rectangular and square containers can be compactly placed over the entire volume of the freezer.

We sign each package or container with berries, write the freezing date, product name and weight, and send it to the freezer. Now in winter we will have access to all the wonderful dishes from thorns, besides, fruits with low temperatures retain most of their vitamins and mineral substances.

Remove the thorns from the freezer and thaw in the refrigerator for a few hours before cooking. Compotes, preserves and sauces can be cooked from the whole mass, but for pies and pies, the released juice must be drained. Bon Appetit!

Blackthorn blanks for the winter: recipes

Autumn is the time to start stocking up for the winter. A good alternative to traditional and classic preparations from tomatoes, cucumbers, peppers, currants and raspberries - rolling thorns. The thorn crop rarely fails gardeners. Its fruits are unique, they are distinguished by their characteristic astringency and pleasant sweetness. The recipes are also striking in their variety. You can make delicious preserves, jam, meat sauce, apple compote and much more.

Features of blackthorn blanks

Terne is a rare visitor to the gardener's plots. Much more common is such a culture as thorny plum. This is the same plant, like the blackthorn, has all its vitamin and mineral properties. But the fruit is much larger, tastes less tart and is sweeter.

The blackthorn is a wild crop and the blackthorn is a cultivated hybrid. The fruits of both plants are called thorns.

When preparing jams and sauces for the winter, it is necessary to take into account taste features fruit. Ternoslum has a rather pronounced tart, astringent, sour taste. The sauce will become perfect complement to meat and poultry, improves digestion when eating heavy and fatty foods.

When picked in late autumn, the fruit acquires a distinct sweetness while retaining its astringency. The thorn is harvested in the same way as the plum, using the same technologies, but the taste will differ in a different saturation and flavors... And if to use it in fresh it takes enough courage, then in the recycled it is liked by almost everyone.

Sweet seams for the winter

The fruit is quite dense. Before preparing the blackthorn blanks, it is infused in granulated sugar for at least 20 hours. During this time, the fruits will let juice and, mixed with sugar, will give syrup. Additionally it is worth considering following rules cooking:

1. In both early and late blackthorn varieties, the degree of maturity is determined by the dark blue, ink color of the peel and pink flesh. For blanks, only hard fruits, slightly unripe, are suitable.
2. The blackthorn is boiled whole, halving and taking out the bone. If the skin is removed according to the prescription, then before that the fruit is poured with boiling water.
3. Not all varieties can be pitted, so there are ways to prepare uncut fruit.
4. When making jam, the sloe is boiled whole, then rubbed to separate the pulp from the bone and skin.

Jam from thorny plum

Required Ingredients:

sloe - 1 kg;
water - 1 glass;
sugar - 1 kg;
rose oil - 2 drops. This recipe uses natural oil, but if there is none, they do without it.

Preparation:

1. Wash the berries thoroughly. Place in a deep saucepan. Cover with sugar in a 1: 1 ratio. Top up with water.
2. After a few hours, put on minimum heat. Cook for 30 minutes.
3. Remove the berries with a slotted spoon and place them on pre-sterilized jars.
4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. Pour the resulting liquid over the berries.
6. The cans are hermetically closed with sterilized lids.

In order to make thorn jam, you need only three ingredients:

sloe - 1 kg;
water - 0.5 l;
sugar - 1.5 kg.

Prepare as follows:

1. Rinse the thorns, cut in half, and remove the seeds.
2. Add half of the sugar, add the same amount of water, set aside for an hour.
3. Using a blender, make a puree, add the remaining water and sugar.
4. Put on fire, reduce it to a minimum and simmer for about 40 minutes.
5. Arrange in pre-sterilized jars, seal, turn over and cover with a warm blanket. Wait until cool.

Apple compote

For such a compote, based on one 3-liter container, you will need products such as:

sloe - 0.5 kg;
apples - 0.5 kg;
water - up to the neck of the can;
sugar - at the rate of 250 g per 1 liter of water.

Preparation:

1. Wash the thorn thoroughly, leave it intact.
2. Wash the apples and chop coarsely.
3. Sterilize the jar, fold all the fruits.
4. Add boiling water to the "shoulders" of the container, close the lid, wrap it with a warm blanket, set aside for 30 minutes.
5. Drain the water from the jar into a container in which the syrup will be boiled.
6. Add sugar, boil until it is completely dissolved.
7. Pour the resulting syrup back into the container. Roll up with a sterile lid.
8. Turn the container over, cover with a blanket, wait for the compote to cool down.

Pickled plum

If you make the turn on this recipe then it will taste like olives. The following ingredients are required:

unripe blackthorn - 1 kg;
water - 750 ml;
9% vinegar - 50 ml;
peppercorns (allspice, black) - several pieces;
cloves - 2 pcs.;
bay leaf - 2 pcs.;
sugar - 2 tbsp. l .;
salt - 2 tsp without a slide.

Preparation:

1. Rinse the thorns, sort out, remove soft, dried, spoiled fruits.
2. Arrange in sterilized jars (preferably a small volume - about 0.5 l).
3. Prepare the marinade from the remaining ingredients. Pour hot into jars, set aside for 15 minutes.
4. Drain the liquid back into the pot, bring to a boil and refill the containers with thorns.
5. Hermetically close the jars with sterilized lids, turn over, wrap them with a blanket, set aside until they cool completely.

Thorns "olives" are infused for at least a month. After this period, the can can be opened - the product is ready for use.

Tkemali sauce

Plum sauce is almost the same as cherry plum sauce. Take as ingredients:

sloe - 1.5 kg;
mint mint (ordinary is not suitable) - 10 g;
cilantro - 15 g;
ground coriander- 5 g;
garlic - 5 cloves;
dill - 15 g;
ground hot pepper - 5 g;
salt - 15 g;
water - 400 ml.

Preparation:

1. Wash and sort out the fruits.
2. Cover with water, simmer for 25 minutes.
3. Add salt and the specified spices, cook for 10 minutes.
4. Remove from heat, cool, rub through a sieve.
5. Put on low heat and boil until thick.
6. Pass the garlic through a press, add to the sauce, simmer for 5 minutes.
7. Jars, preferably very small, sterilize, pour the sauce into them.
8. Cork hermetically, turn over, wrap up, wait until cool.

If the sterilization process is carried out carefully and according to the rules, store the sauce at room temperature. In cases where the procedure for some reason was not carried out - the sauce must "winter" in the refrigerator or cellar.

vusadebke.com

Soaked sloe: recipes for the winter

V folk medicine they use absolutely everything that this unpretentious shrub gives: bark, roots, wood, flowers and fruits. Blackthorn berries ripen in September, and it is recommended to start harvesting after the first frost. Then astringency disappears from them. The fruits of the bush are dried, used for making sauces and thick jam... In the old days, it was customary to soak berries in wooden barrels. In our article, we will present best recipes soaked thorns. It can be prepared for the winter, both cold and hot.

How to quickly cook soaked sloe?

According to this recipe, you can get both liqueur and delicious jam with a mint flavor at the same time. It will take no more than half an hour to cook soaked thorns. However, to get a drink with a rich taste, it needs to be infused for about 30-40 days.

Prepare soaked sloe in the following sequence:

The fruits of the thorny bush (1 kg) are washed, dried on a towel and poured into a three-liter jar.
On the stove, a syrup is prepared from 1 kg of sugar and 100 g of water.
The berries in the jar are poured with hot syrup. Mint leaves are stacked on top.

As with other soaked sloe recipes, cover the jars with gauze or a cotton napkin. After that, they are removed to a warm, protected from sunlight place for about a month.

Soaked thorns with spices recipe

Delicious berries prepared in the following way can be served to the table and as savory snacks, and as part of a salad or main course.

Step by step soaked sloe for the winter is prepared in the following sequence:

The berries are sorted out, washed, dried on a towel and folded into a liter jar.
On the stove, a marinade is prepared from water (1 l), salt (½ tablespoon), sugar (3 tablespoons), cinnamon (½ teaspoon), allspice peas and clove inflorescences (4 pcs.). As soon as the liquid boils, 80 ml of vinegar should be poured into it.
Berries stacked in glass jar, top covered with dry mustard (3 teaspoons).
A piece of gauze is folded in several layers in the shape of a square, corresponding to the size of the neck of the jar. A teaspoon of mustard powder is spread over the top. Then the workpiece is laid out on the berries, after which they are poured with warm marinade.
As with many sloe recipes for the winter, it should be well infused at room temperature before use. After a month, the workpiece can be put in the refrigerator, after having covered it with a nylon lid.

Salted thorns for the winter

The tart berry tastes of this recipe are often compared to canned olives. In fact, the fruits of the thorny bush were soaked in Russia along with apples and cabbage. This cooking option has nothing to do with Ancient Greece.

The step-by-step recipe is as follows:

Ripe and soft berries (2.5 kg) are washed and laid out in glass jars.
On the stove, a brine is prepared from 1.2 purified water, salt (6 tablespoons), bay leaf, mustard (5 pcs.) And allspice.
Berries in jars are poured with cooled brine.
Each jar is covered with gauze or cotton cloth and left on the table for 4 hours.
Banks are sent to the refrigerator for 2 weeks. Periodically, they need to be covered with nylon lids and the brine shaken so that the thorn is cooked evenly.
After 14 days, transfer the berries to a clean jar and pour to the top. vegetable oil... Can be stored in the refrigerator for up to four months.

Along with the sloe recipes for the winter presented above, salted berries prepared using this option can be stored for up to four months. They are served with meat and fish, and also added to salads, snacks, hot dishes.

Cold soaked sloe

You want to keep the maximum amount of vitamins and others in berries nutrients? Give preference to recipes for soaked thorns, in which the fruits of the thorny bush are poured cold water... One of these cooking methods is presented below.

A step-by-step recipe for a delicious and healthy sloe:

Prepare enamel or glassware.
Pour 3 kg of previously washed blackthorn into it.
Prepare the marinade. To do this, boil 1 liter of water, sugar (2 tablespoons) and a tablespoon of salt in a saucepan on the stove. Cool down.
Pour the prepared sloe berries with the cooled marinade. Cover the fruits with a linen cloth, put a plate on top and place the load.
Leave the pot for 7 days at room temperature, then move it to a cool place for another 1 month. Ready-made thorns can be served as an appetizer for main courses.

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Blackthorn blanks for the winter - recipes

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

Sloe sauce for the winter - recipe

Ingredients:

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

Preparation

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

Recipe for preparing sloe sauce for the winter

Ingredients:

ripe sloe berries - 2 kg;
salt - 40 g;
granulated sugar - 200 g;
vinegar 6% - 400 ml;
onions - 300 g;
black peppercorns - 12 pcs.;
ground ginger - ¼ tsp;
mustard powder - ¼ tsp;
ground allspice - ¼ tsp;
hot peppers - 2 pcs.

Preparation

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

Blackthorn compote for the winter without sterilization

Ingredients:

turn - 3 glasses;
water - 2.6 liters;
sugar - 260 g

Preparation

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

Adjika from blackthorn for the winter - recipe

Ingredients:

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

Preparation

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

Blackthorn jam for the winter

Ingredients:

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

Preparation

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

Blackthorn jam for the winter - recipe

Ingredients:

sloe - 2 kg;
sugar - 800 g

Preparation

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

womanadvice.ru

what to cook from healthy berries

Blackthorn recipes for the winter

Not everyone likes to pick berries of the thorny steppe bush. However, our ancestors, not being able to enjoy the benefits of the breeding activities of modern scientists and possessing amazing patience, managed for centuries to harvest for the winter healthy berries... Sloe is a kind of wild plum, therefore, the technological features of its preparation for the winter are similar to the preparation of plum preparations.

Seedless Jam Recipe

Highly tasty addition for tea, which has an unusual aroma and a pleasant sweet and sour taste.

Initial products:

turn;
sugar to taste, an approximate ratio of berries and granulated sugar 1: 1.

Cooking process:

Ripe, hard berries, rinse, discard in a colander.
Put the prepared raw materials in a saucepan, add a little water, heat under a lid over low heat for half an hour.
Drain the liquid into a separate bowl, cool the berries to room temperature.
Remove the seeds by folding the fruits into a bowl for making jam.
Prepare granulated sugar syrup in the specified proportion, pour over the thorns.
Cook the dessert until the desired thickness.
Cork the thorn jam hot in jars heated in any way.
Put away for storage after the workpiece has completely cooled down.

Harvesting thorn compote for the winter without sterilization

Compotes prepared in this way allow you to preserve a significant proportion of nutrients and do not require a lot of time and effort.

Necessary products:

thorn berries;
granulated sugar 200 grams for each three-liter jar.

Method of preparing a vitamin drink for the winter:

Thoroughly wash the collected berries, discard in a colander.
Sterilize canning containers in the oven or over steam, pour boiling water over metal lids.
Pour the blackthorn into the prepared containers by about a third.
Boil water, pour it over the blanks, cover with lids.
After complete cooling, drain the liquid into a saucepan, dilute the amount of granulated sugar prescribed according to the recipe in it.
Bring the syrup to a boil, boil until the sugar is completely dissolved.
Pour the resulting solution into jars of steamed berries, roll up.
Turn the finished seams on its side, insulate with an old fur coat or warm blanket.
After a day, put it into storage in an underground or cellar.

Thorn jelly

The berries of the shrub contain a sufficient amount of gelling substances, therefore they are excellent for harvesting jelly and marmalades for the winter without adding pectin industrial production.

Required products and tools:

fresh thorny berries;
sugar in the proportion of 1 kilogram of sand per 1 liter of ready-made juice;
cookware for cooking the finished product;
juicer.

Preparation:

Wash the berries thoroughly and boil them, adding a glass of water, over low heat until softened.
Cool the mixture to room temperature, remove the seeds.
Pass the semi-finished product through a conventional juicer.
Pour the prescribed amount of granulated sugar into the resulting juice and put on fire.
After boiling the jelly, reduce the boiling intensity to the minimum, evaporate by a third of the original mass.
The density of the future dessert depends on the cooking time - the longer the workpiece is heated, the thicker the finished product will be.
Prepare containers for canning in any convenient way, pour jelly into jars hot.
Seal the workpiece hermetically, store in a cool place.

After cooling, the jelly will become even denser and thicker.

Old-style blackthorn berry pouring

Famous classics describing the life of our ancestors are replete with references to the famous blackthorn liqueur, beloved by all segments of the population - from the poorest to the ruling elite. Of course, making a drink at home is a rather laborious and lengthy process, but the result is worth it.

Required products and accessories:

utensils suitable for the volume - a jar or a bottle;
berries, granulated sugar, boiled water and high-quality vodka in the following proportion - 2 kg / 1 kg / 0.2 ml / 1.8 liters.

Preparation of an exclusive alcoholic drink:

Thoroughly wash the collected berries, pour into a prepared container along with granulated sugar, adhering to the recommended proportions.
Tie the neck of the dish with a gauze cloth and place in a warm sunny place for fermentation. Due to the nature of the blackthorn berries, the process will take about a month.
After this period, pour a glass of water into the berries with sugar, leave the mixture alone for four months.
Pour the contents into a large saucepan, add alcohol and bring to a boil.
After a few minutes, strain the mass through a metal sieve into sterilized half-liter jars.
Cork hermetically and take to the cellar for ripening.
The finished blackthorn should be kept in the cellar for six months.
When serving, you just need to pour the contents into a beautiful decanter or bottle.

Not every family is involved in harvesting alcoholic beverages on an ongoing basis, therefore, this method of procurement avoids the search for bottles with tight corks in neighbors or elsewhere.

Pickled sloe "Lick your fingers"

Modern supermarkets are flooded with canned overseas vegetables and fruits. The prices for such delicacies bite, and the taste of such preparations is, frankly, not so hot. There is a quite worthy substitute for, for example, the famous olives, which is quite suitable both as an independent snack and as an ingredient for pizza or salads.

Required products and their proportions:

two kilograms of unripe berries;
one and a half liters of clean water;
a tablespoon of table salt;
three large tablespoons of granulated sugar;
three tablespoons of vinegar 9%;
five carnations;
two bay leaves;
allspice and black peppercorns - to taste.

Cooking snacks a la olives:

Wash the berries thoroughly, put them in jars prepared for canning.
Prepare a marinade from water, spices and seasonings, pour in vinegar only after the solution has boiled and removed from the stove.
Pour the marinade over the jars of thorns, cover with lids.
After five minutes, pour the marinade back into the saucepan, boil again.
Pour canned food again and roll up immediately.
Allow the workpiece to cool at room temperature, after turning it over and wrapping it up.

In a day, the snack is ready for immediate tasting, as well as for storage in the cellar or kitchen cabinet.

zakatushki.ru

What can be made from thorns for the winter: recipes

Blackthorn is a low frost-resistant shrub, densely covered with sharp thorns. Its small fruits with a specific tart taste are considered an excellent source of valuable vitamins and minerals. The only drawback of these berries is the short shelf life when fresh. Therefore, any prudent housewife should know what can be made from thorns. Recipes for such blanks will be presented in this publication.

Compote

The recipe for this sweet and aromatic drink will surely be appreciated by young mothers who care about the health of their children. It is interesting in that it assumes a complete absence of sterilization and allows you to quickly process a large number of berries. To play it you will need:

Filtered water (the amount depends on the volume of the cans used).
A kilogram of thorns.
Sugar (200 grams per liter of water).

Having figured out what can be done from the thorn, you need to delve into the specifics of the process itself. Sorted out, washed and dried fruits are poured into sterile glass containers and filled with the required volume of boiling water. The container is covered with a lid, wrapped and left for at least an hour and a half. Then the cooled liquid is carefully decanted into a saucepan, combined with the required amount of sugar and boiled for 5 minutes. Jars of thorns are poured with the resulting syrup, rolled up, turned over, covered with a warm blanket and left to cool completely. Chilled glass containers with compote are removed to the cellar or pantry.

Tkemali

This recipe will surely arouse interest among amateurs. Georgian cuisine wondering what to make of the thorns. Tkemali, prepared according to the technology described below, is perfectly stored all winter without losing its original taste. To stock up on this sauce, you will need:

3 kilograms of blackthorn berries.
100 grams of garlic.
½ cup ground cilantro.
125 milliliters of water.
Salt and ground red pepper (to taste).

Having decided on what can be made from thorns for the winter, you should take a closer look at the nuances of technology. Sorted and washed berries are thrown into a colander, and then put into a saucepan and poured with clean water. All this is placed on the included burner, brought to a boil and cooked until the fruits are completely softened. The resulting mass is ground through a sieve and returned to the fire. At this stage, salt, red pepper and cilantro are added to the future sauce. After another five minutes, chopped garlic is sent to the boiling puree-like mixture. Everything is mixed well, packed in sterile half-liter jars, rolled up and sent for storage.

Thorn sauce

We recommend that you pay special attention to another option for preparing tkemali. Lovers will surely like it in moderation. hot sauces who still have not decided what can be made from the fruits of the thorns. This time, you should have at hand:

250 milliliters of water.
A kilogram of thorns.
A pod of red hot pepper.
4 cloves of garlic.
A couple of large spoons of sugar.
3 sprigs of mint.
A large spoonful of salt.
A bunch of cilantro or parsley.

Sorted and washed fruits are poured with a glass of boiling water, and then sent to the stove. After the first bubbles appear on the surface of the contents of the pan, mint leaves and cilantro (along with inflorescences) are placed in it. All this is boiled for 15 minutes, and then insisted under the lid. After a quarter of an hour, the berry mass is crushed with a blender, ground through a sieve and returned to the fire. Salt and sugar are added to the future sauce. In a separate bowl, combine the remnants of mint, cilantro, garlic and hot pepper. All this is ground in a meat grinder and mixed with a boiling mass. After ten minutes, the sauce is removed from the stove, cooled completely, transferred to hermetically sealed containers and placed in the refrigerator.

Salty thorn

This interesting appetizer vaguely resembles olives. She prepares from simple ingredients and can become a worthy decoration for any feast. To stock up on salted thorns, you will need:

50-65 grams of salt.
2.5 kilograms of blackthorns.
1.2 liters of purified water.
5 carnations.
1.2 liters of refined vegetable oil.
A pair of bay leaves.
7 peas of allspice.

Having figured out what can be done from the turn, you should talk a little about the technology itself. Sorted out washed berries are laid out in clean jars and poured with chilled marinade made from water, salt, bay leaves and spices. After that, the containers are covered with linen napkins and kept at room temperature. After four hours, the jars are put into the refrigerator and forgotten for twelve days. Then the berries are removed from the brine, washed in boiled water, returned to containers and poured with refined vegetable oil. The fruits prepared in this way can be stored in the refrigerator for up to five months. They are served with any meat or fish dishes.

Pickled turn

Berries prepared according to the recipe described below can not only be served as an independent snack, but also used to create various salads. Therefore, this technique will surely arouse some interest among many housewives, pondering what can be made from the thorn plum. To stock up on this conservation, you will need:

2 kilograms of berries.
3 large spoons of sugar.
3 bay leaves.
A large spoonful of salt.
6 carnations.
3 large spoons of vinegar.
1.5 liters of purified water.
Allspice and black peppercorns.

Washed berries are placed in sterile jars and poured with hot marinade made from the above ingredients. After some time, the liquid is carefully decanted into a saucepan, brought to a boil and returned to the fruit. The containers are closed with metal lids, turned over, wrapped in a blanket and waited for complete cooling. After that, they are removed to the closet or cellar.

Jam

The recipe described below will surely be appreciated by those with a sweet tooth who do not know what can be made from thorns. A delicacy prepared in this way can not only be served with pancakes, pancakes or pancakes, but also simply spread on a piece of fresh bread. To stock up on several cans of this treat, you will need:

1.5 kilograms of blackthorn.
500 milliliters of water.
2 kilograms of sugar.

Washed and sorted berries are poured into a glass of water and sent to the stove. Five minutes after boiling, they are rubbed through a sieve and covered with sugar. The resulting mass is returned to the fire and boiled until thickened for an hour and a half. Hot jam is packed in sterile containers, rolled up, cooled and sent to the cellar.

Jam

This recipe is incredibly simple. It allows you to quickly process a large number of fruits, turning them into a sweet treat. To play it you will need:

2.5 kilograms of small forest thorns.
700 milliliters of water.
3 kilograms of sugar.

Process description

Those who have already understood what can be made from thorns will find it useful to know exactly how to make five-minute jam. Sorted, washed and dried berries are laid out in layers in a suitable bowl, sprinkled with sugar. Then all this is placed on the stove, brought to a boil, poured with the required amount of filtered water and boiled for five minutes.

The hot mass is carefully packaged in sterile jars, rolled up, covered with a warm blanket and left to cool completely. The cooled containers with thorn jam are removed to the cellar or pantry. A delicacy prepared in this way does not lose its taste for a long period. Subject to the temperature regime, it can be stored for up to five years.

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What to cook with thorns for the winter: recipes for sweet and spicy dishes

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 from plums.

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 simmer 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 sweatshirt, store in the closet after 48 hours.

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, and place them in small sterilized jars.
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 with screw caps.
Flip and wrap well. Leave it on for 36 hours. Remove to permanent storage for winter eating.

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 conditions suitable 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, cook 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.

What kind of preparations a good housewife does not make for the winter. And compotes, and juices, and preserves, and jams, and preserves, and pickles. It is impossible to list everything, but in the cold at home it is both cozy and satisfying. You take the jar out of the pantry and rejoice when you remember the summer. Since recently, many have grown in their gardens not only the usual currants and strawberries, but also less popular shrubs. The question often arises of what can be prepared from thorns for the winter, because this thorny shrub not only serves as a hedge that protects the borders of the site, but also gives a rich harvest of useful berries.

Jam, jam, jam

Of course, whatever you decide to cook from thorns for the winter, choose ripe berries, not damaged, without dark bloom. The easiest way is to cook jam or jam from thorns - the technology is almost the same.

Ingredients:

berries without twigs and leaves, solid - 3 kg;
white sugar sand produced in the CIS countries - 3-4 kg.

Preparation

We will tell you how to make sloe jam for the winter in two ways - with and without seeds.

To cook the jam with seeds, pour the prepared (sorted, washed and dried) berries into a bowl, pour in syrup (dissolve the sugar in 2 liters of water) and cook until boiling, removing the foam. From the beginning of the boil, boil for 10 minutes, cool and repeat the procedure. We put the jam in jars and close.

The second method takes more time and effort. Fill the berries with water (so that they are covered by ¾) and cook for 10 minutes. Cool, select berries from water, remove seeds. Dissolve the sugar in the broth and send the thorns there. We boil for 15 minutes and roll up.

To cook jam or jam, cut the berries in half, take out the seeds, pass through a meat grinder and cover with sugar. When the sugar dissolves, we begin to cook, stirring so that it does not burn. When the jam reaches the desired consistency, roll it up.

Cooking compote

It is also easy to make thorn compote.

Ingredients:

berries, sorted out, without tails - 5-6 kg;
domestic white granulated sugar - 3-4 kg;
prepared water (filtered, bottled) - 4-9 liters.

Preparation

You can roll up compote of different strengths: the more berries you put in the jar, the richer the drink will be. In winter, strong compotes can be diluted with boiled water and not stored "water in jars", as many people call ordinary compotes. So, wash the berries, dry them and distribute them to the banks. We measure out the required amount of water, boil it and dissolve sugar in it. Pour the broth with the resulting broth and leave for about half an hour. Next, we install the cans in a tank or basin for sterilization. We sterilize based on the time of 10 minutes per 1 liter. As you can see, making sloe compote for the winter is easy.

If you've never made any other drinks before, you'll be surprised how easy it turns out to be to juice thorns for the winter. Just pass the sloe through, pour the juice into a saucepan, add sugar at the rate of 300 g per 1 liter, cook from boiling for a quarter of an hour and roll it into a sterile dish.

Savory blanks

Not all fans of jams and compotes. For those who prefer sauces, we will tell you how to make sloe tkemali for the winter.

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

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 with a strong root system with fleshy rhizomes and lateral roots, which 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 thorns. 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 subtle, 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 blackthorns 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 until next spring. From an adult bush, you can collect up to 4 kg of fruit.

Growing area

The thickets of thorns 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 medicinal 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 the 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. It is advisable to harvest it 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 up 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;
cardiac stimulating;
secretory.

The chemical composition of thorn flowers has not been thoroughly studied. It is known that the 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. Beneficial effect thorn leaves on the 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

Rich chemical composition 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 thorns are not accompanied by the manifestation 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 tool 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 preparing 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.

Appreciated taste qualities fruit lovers of self-made booze. The prickly plum is used to flavor vodka; moonshine is prepared from overripe berries. A thorn-based wine has an interesting color and 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, sunlit place to ferment. 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 others. garden plants... Wood and bark are used to tan leather. By digesting 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.

There are a lot of uses for thorns: from using in the preparation of canning and desserts, to cooking with meat in the form of sauces or even when pickling. We will describe some of the many recipes for making sloe below.

Blackthorn tkemali - recipe

Since the blackthorn is one of the varieties of plums, one of the most popular can be cooked on its basis. plum sauces- tkemali. The result is a light, sour, astringent sauce ideal for poultry and meat.

Ingredients:

sloe - 1 kg;
, cilantro - on a bunch;
hot pepper - 1 pc.;
garlic - 4 cloves;
sugar and salt to taste.

Preparation

You do not have to complicate your work, but simply rinse the thorn and directly throw it entirely into an enamel saucepan. Next, so that the berries are well steamed, add a glass of water, cover everything with a lid and boil for 15 minutes. Cool the soft thorns slightly, and rub through a sieve, getting rid of pits and skin debris. Sweeten the resulting puree and salt to taste, add chopped herbs, mashed garlic and hot peppers to it. Add some water, if necessary, and let the tkemali simmer for another 10 minutes.

Soaked sloe - a recipe for the winter

Soaking thorns in brine resembles the process of soaking vegetables or pickling cabbage: the berries are dipped in the brine and left to ferment, and the lactic acid and alcohol released during the process help the berries to be stored for a long time.

Ingredients:

sloe - 9.7 kg;
sugar - 135 g;
salt - 65 g;
water - 4.8 liters.

Preparation

Used utensils (wooden, glass), treat well before placing berries in it. Prepare a simple brine by dissolving crystals of salt and sugar in water, and then fill it with the sloe itself and leave it under oppression in the cool (basement is ideal, but you can also in the refrigerator) for a month.

Blackthorn like olives - recipe

Ingredients:

sloe - 1.4 kg;
salt - 75 g;
laurel leaf - 1 pc .;
allspice (peas) - 2-3 pcs.

Preparation

Peel the washed thorns from the stalks and place in clean jars. From the remaining ingredients, cook the brine and pour over the thorns. Cover the containers with plastic lids and leave cool for a week. When the blackthorn is salted, the brine can be drained and replaced with odorless vegetable oil, it will act as a preservative and prolong the "life" of the workpiece.

Recipe for making sloe jam in a slow cooker

Ingredients:

sloe - 3.2 kg;
sugar - 2.9 kg;
water - 115 ml.

Preparation

Divide the sorted and washed blackthorn in half, remove the seeds, and put the pulp itself in a multicooker bowl, sprinkle each of the layers with sugar. Pour some water into a bowl and let the fruit juice for a couple of hours. After a lapse of time, turn on the "Extinguishing" mode for half an hour, and start preparing the cans yourself. Pour the bubbling jam into the jars and roll up immediately.

Sloe wine recipe

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