Sloe compote: various methods of preparation. Preparing sloe compote for the winter: a vitamin “bomb” in the pantry Sloe compote for the winter
Sloe fruits can be used for making compote with or without seeds. The version with unpeeled berries is much faster to prepare, and the taste remains great.
We will need:
Turn – 1 kg;
Sugar – 0.5 kg;
Water – 5 l;
Citric acid – 0.5 tsp.
Citric acid is used as a preservative in this recipe. Therefore, if you are not brewing the drink as a preparation for the winter, acid should be excluded from the recipe.
Place water in an enamel pan on the stove and bring to a boil. While the water is heating up, we prepare the fruits: we sort them out, throwing out all the berries that are rotten or damaged by insects, and rinse them under running warm running water. Let the excess liquid drain by draining the thorns in a colander or placing them on paper towels.
Pour the berries into boiling water, bring to a boil, cook for 5 minutes. Then add sugar, citric acid (if necessary), mix well, let the compote boil again and cook for another 5-10 minutes. The duration of cooking depends on the ripeness of the fruit. If all the berries are still dense and elastic, then cook for 10 minutes. And if they are already soft (overripe), then 5. The compote is ready.
If you want the drink to be stored until winter, then you need to prepare the container. Wash glass jars with soda, rinse and sterilize in a heated oven for 10 minutes. Boil the lids for about 3 minutes to close. Strain the finished compote and pour into jars. Boiled sloe berries are not left for long-term storage. The seeds contain a substance that can be hazardous to human health.
Contraindications for use
Not all people can drink thorn compote. These fruits have high acidity, which is why there are contraindications.
Having a diagnosis of “gastritis with high acidity”;
Suffering from stomach ulcers and duodenal ulcers;
Those who have an allergic reaction to thorns.
In addition to the listed contraindications, individual intolerance is also possible.
Recipes for making this compote are easy to follow. The drink is tasty and very healthy. Bon appetit!
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, jams, jams, pastilles, 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
- Boil 2.5 liters of water, pour 0.5 kg of sugar into it and stir until completely dissolved.
- Place 1 kg of pure sloe in a colander and lower into boiling syrup, hold the berries for 5-7 minutes.
- 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.
- Place a cloth on the bottom of the pan, place a jar on it, fill with water to the level of the “hangers”.
- Set the pan over low heat and sterilize the jar for 15 minutes after boiling.
- 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.
- Pour apples, cut into large slices, mixed with thorns, filling a third of the jar.
- 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.
- Bring the water to a boil, stirring until the granulated sugar is completely dissolved.
- Pour the resulting syrup over thorn fruits and apples.
- Place the jar in a saucepan, add water as described above and sterilize for 10 minutes from the moment it boils.
- 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.
- ripe thorns - 1 kg;
- water - 50 ml;
- garlic - 8 cloves;
- finely chopped dill - 50 g;
- ground coriander - 2 teaspoons;
- ground red pepper - 1 teaspoon;
- dried mint - 1 tbsp. spoon.
- ripe thorn berries - 2 kg;
- salt - 40 g;
- granulated sugar - 200 g;
- vinegar 6% - 400 ml;
- onion - 300 g;
- black peppercorns - 12 pcs.;
- ground ginger - ? teaspoons;
- mustard powder - ? teaspoons;
- ground allspice - ? teaspoons;
- hot pepper - 2 pcs.
- turn - 3 glasses;
- water - 2.6 liters;
- sugar - 260 g.
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:
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
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
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
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.
- ripe thorn berries - 1 kg;
- purified water - 300 ml;
- granulated sugar - 1 kg.
- Purified water – 600 milliliters;
- Granulated sugar - 600 grams.
- Granulated sugar – 200 grams for every liter of water;
- Purified water – 1 liter.
- 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.
- Young zucchini – 600 grams;
- Sloe berries – 400 grams;
- Granulated sugar – 2 cups;
- Water – 3 liters.
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
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 making 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
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:
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:
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:
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.
This year we have a very good harvest of sloe and I decided to make a compote from it without adding other fruits or berries. Previously, I added sloe to other compotes for color and aroma, but the sloe itself is a very tasty berry, and it would be a shame not to take the opportunity to try it on its own.
The skin of the thorn is very delicate and bursts when exposed to boiling water. This does not affect the taste, and when opening a jar, most people throw away the fruit anyway, drinking only the compote itself. I give the compote calculation for 2 liters.
To prepare compote from sloe for the winter without sterilization, prepare the necessary products from the list.
Wash the thorns and remove the tails.
Place the sloe into liter jars, 200 g each.
Boil 2 liters of water. You will need less water, but it is better to measure it with a small reserve. Pour boiling water over the jars of sloe, cover with lids and leave for 15 minutes.
Then pour the water into a saucepan, add sugar and bring to a boil again.
Add a pinch of citric acid to the jars with sloe, pour boiling syrup and roll up. Turn the jars upside down, wrap them up and leave until completely cool.
Jars of sloe compote prepared for the winter (without sterilization) can be stored in a home pantry at room temperature.
Enjoy your preparations!
Ingredients
To prepare thorn compote for the winter you will need:
sloe berries - 1-1.5 cups;
apple - 1-2 pcs.;
sugar - 1 glass;
water - 700 ml;
glass - 200 ml;
From this amount of ingredients you get 1 liter jar of compote.
Cooking steps
Wash the sloe berries under cold running water. Remove the seeds. Place prepared sloe berries on the bottom of a sterilized jar.
Wash the apples, cut into slices and add to the jar with thorns.
Bring 700 ml of water to a boil, add sugar and cook, stirring, until the sugar is completely dissolved. Pour the resulting hot syrup into a jar with thorns and apples. At the bottom of the pan 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 should reach the “shoulders” of the jar that we will put there). Place the pan on the fire and heat the water (the water should become warm). Carefully place the jar in the pan, covered with a pre-boiled lid. Bring 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 until it cools completely.
A delicious, beautiful thorn compote is ready for the winter. It stores well in a city apartment.
Bon appetit!
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.
- Spoiled fruits are absolutely not suitable for preparing compote intended for long-term storage. For this reason, the turn must be sorted first. You should not feel sorry for wormy, moldy, rotten, dented and cracked fruits - once they get into the compote, they will certainly spoil it. When sorting the thorns, you need to remove the stalks at the same time.
- The thorns should be washed thoroughly in running water, paying attention to each fruit. After washing, you need to dry it by pouring it onto a towel or napkin.
- Jars intended for canning thorn compote are washed using soda or mustard powder, then sterilized by steam or in the oven, and wait until they dry.
- The thorn compote must be sealed tightly. Suitable for this purpose are metal lids that have been boiled for at least 5 minutes, designed to be sealed with a key, or screwed.
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
- thorn – 1 kg;
- water – 2.5 l;
- sugar – 0.5 kg.
Cooking method:
- Sort well and wash the thorns thoroughly, dry the fruits by placing them on a paper towel.
- Boil 2.5 liters of water, add sugar and cook sugar syrup. To do this, boil water with sugar, remembering to stir, until it is completely dissolved.
- Place the sloe in a colander and place in the boiling syrup.
- Blanch the fruits for 4-5 minutes.
- Remove and place in a three-liter jar, washed and sterilized.
- Fill with syrup to the very rim of the jar.
- Cover the jar with a clean and boiled lid.
- Place a piece of cloth on the bottom of a large saucepan and place the jar in it.
- Pour water. Its level should not be higher than “up to the shoulders” of the can, but not lower than to the middle.
- Place the pan over low heat, bring the water in the pan to a boil and sterilize the jar of compote for 30 minutes. If you decide to make compote in three liter jars, then you need to sterilize them less - 15 minutes is enough.
- Remove the jar of compote from the pan and close the lid tightly. By tilting the jar, make sure that liquid does not leak out of it - the jar must be closed absolutely tightly.
- Place the jar upside down, wrap it in an old down jacket or something else that is warm enough. Leave it for a day.
- After 24 hours, remove the jars for storage. You can keep them in the pantry all winter.
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
- thorn – 1 kg;
- water - how much will go into the jar;
- sugar – 0.2 kg per 1 liter of water.
Cooking method:
- Prepare the sloe by picking, rinsing and drying it.
- Sterilize a three-liter jar or several smaller jars.
- When the jar is dry, pour the thorns into it.
- Boil water and pour it over the thorns.
- Cover the jar with a sterilized lid and cover with a blanket.
- After 1.5–2 hours, drain the water from the jar through a special lid with holes into an enamel pan or stainless steel pan.
- After measuring the volume of liquid drained from the jar, calculate how much sugar is needed. Measure out the required amount.
- Warm up the water. When it boils, add sugar and stir.
- Boil for about 5 minutes with the sugar until it is completely dissolved.
- Pour the boiling syrup over the sloe.
- Seal the jar tightly and turn it upside down. Cover with a cotton or wool blanket.
- After a day, check to see if the jar is leaking - if it turns out that even a little liquid has spilled out of it, you cannot put it in for the winter. If you are sure that the jar is sealed, cover it again with a blanket and leave for another 48 hours.
- After the specified time, look to see if the compote has become cloudy. If it is transparent, then calmly put it away for the winter - it will not deteriorate even if stored in a heated room.
The taste of compote prepared without sterilization differs little from the taste of a drink made for the winter according to a classic recipe.
Sloe compote with apples
- thorn – 0.5 kg;
- apples – 0.5 kg;
- water - how much will go into the jars;
- sugar – 0.3 kg per 1 liter of water.
Cooking method:
- Rinse and dry the sloe with a kitchen towel.
- Wash the apples, dry them, and cut out the core. Cut the apple pulp into large slices without peeling.
- Sterilize three liter jars.
- Divide the sloes and apple slices equally among the jars.
- Boil water and pour over fruit.
- After 10 minutes, drain the liquid from the jars into the pan.
- After measuring the volume of drained liquid, prepare the required amount of sugar.
- Boil the syrup.
- Pour hot syrup over sloe and apples.
- Place the jars in a large pot of water and sterilize them within 10 minutes of the water boiling.
- Remove the jars, seal and turn over. Wrap it up and leave it until it cools completely. Once cooled, store for winter.
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.