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!
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:
Recipes for thorn compote for the winter
An unusually tasty compote of thorn fruits for the winter is prepared by sterilization and several pouring methods.
Recipe without sterilization
To prepare thorn compote without sterilization you need:
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
Procurement process:
- 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.
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.
Drinks are very popular in my family, so every year I buy different types of fruit and combine them into delicious compotes. In winter, you cannot buy such compotes in stores. Such combinations are not even produced. And in my family they really love cherry plum. But since one cherry plum makes a pale drink (see recipe for cherry plum compote), I combine it with blackthorn. This is a crossed plum with cherry plum. A very tasty and pleasant fruit. It also gives the compote a beautiful color. Compote of sloe and cherry plum for the winter, the recipe with photo of which I offer, does not take very long to cook, so stock up on fruit and brew delicious natural drinks for yourself and your family.
Required Products:
- Blackthorn (a type of plum) – 200 grams;
- Yellow cherry plum – 150 grams;
- Granulated sugar – 250 grams;
- Water – 3 liters; 
Make sweet syrup. Pour granulated sugar into hot water without sparing, because both blackthorn and cherry plum have a sour taste, so if you want the compote to be sweet, then add sugar as required or even a little more if you like sweet drinks. 
Rinse the fruits and place in a sieve to drain the water. I hadn’t even paid attention to blackthorn before, but it turns out that it’s wonderful in drinks, so I advise you to buy it, despite the fact that it is small in size and not as attractive as the large Hungarian plum. Blackthorn is also very inexpensive. 
Add the fruit to the boiling syrup, but be careful not to get burned. 
Cook the compote over low heat until the syrup gurgles a little. 
The compote cooking time should not exceed 25-30 minutes, otherwise the fruit will boil and only the seeds will float. The fruit should remain whole in case you want to eat canned cherry plum and blackthorn. 
By the way, canned fruits are no less tasty than fresh ones. My child always eats them. Pour the hot sloe compote with cherry plum into ladles into jars. 
Cover them with lids and leave to cool.
Place the cooled jars of compote in a dark place for storage until winter.
Bon Appetite!
I also recommend cooking
Sloe berries have unique healing and taste qualities. The most accessible and useful use of these “miracle berries” is compotes made from sloe in combination with various fruits and berries, which will be discussed in this material.
Sloe compote with seeds - recipe
Ingredients:
- sugar – 390 g;
- thorn berries – 830 g;
- water – 1.1 l.
Preparation
Before starting to cook the compote, sort through the sloe fruits, getting rid of all spoiled, beaten and moldy berries. Rinse the fruits thoroughly in cold water and dry them.
Mix water and sugar in a saucepan and place on low heat. While the syrup is cooking, it must be stirred periodically to prevent the sugar from burning. After the syrup boils, add the berries and cook the compote for 5 minutes. We take out the berries and cool the compote.
In the summer heat, a few ice cubes will turn the compote into.
How to cook thorn and pear compote?
Sloes go well with other fruits, so you can perfectly set off the tartness of the sloe with the help of pears. Any variety can be used, which allows successful gardeners to easily get rid of the remnants of a bountiful harvest.
Ingredients:
- pears – 480 g;
- thorn – 480 g;
- sugar – 180 g;
- water – 3.2 l.
Preparation
After coreing the pears, cut them into slices. Sort the sloe berries and rinse. Pour the sugar into a deep saucepan of water and place it over medium heat. When the water comes to a boil, place the thorns and pears in it and boil them for 10-15 minutes. The compote is ready.
Sloe compote for the winter without sterilization
Ingredients:
- thorn berries – 890 g;
- sugar – 340 g;
- water – 3.2 l.
Preparation
Before starting cooking, prepare the sloe berries: sort, wash, dry and place in clean jars. Pour boiling water over the berries and wait until the water cools completely. Drain the cooled water from the jars into a saucepan, add sugar and bring the syrup to a boil. Pour the prepared syrup over the sloe berries, and immediately roll up the jars themselves with scalded lids. We leave the wrapped jars to cool upside down and then store them in a cool place.
Compote of thorns and apples for the winter
Sloe and apple compotes are considered the best of canned fruits and berries. Depending on the initial sweetness of the apples and personal taste preferences, the amount of sugar in the recipe can be varied.
