Preparing sloe compote for the winter: a vitamin “bomb” in the pantry. Methods for preparing several types of thorn compote for the winter Blackthorn compote for the winter

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!

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, dip the thorns and pears into 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.

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. Blackthorn berries are not very tasty on their own, but they behave well in various homemade preparations, especially in compotes.

Delicious thorn compote with seeds for the winter without sterilization

Sloe fruits are very tasteless to eat fresh, but compotes made from them are excellent. Try it!

Cooking time – 40 minutes.

Portions – 3 l.

40 min. Seal

Drink to your health!

Sloe compote according to the classic recipe with sterilization

Typically, thorn compote is prepared with apples. This is a recipe for connoisseurs of pure thorn dessert. It’s not difficult to prepare, you just need to not violate the process technology. Cooking in a 3-liter jar.

Ingredients:

• Turn – 1 kg.
• Water – 2.5 l.
• Sugar – 0.5 kg.

Cooking process:

1. Sloe berries need to be sorted thoroughly, without pity removing wormy, rotten and damaged fruits and stalks, as they will certainly spoil the compote.
2. Rinse each berry thoroughly with running water and dry it, spreading it on a kitchen towel.
3. Pour clean water into the pan and add sugar to it in the quantities specified in the recipe. Stir the sugar until completely dissolved and boil the syrup.
4. Sloe berries must be blanched by placing them in a colander and dipping them into syrup for 5 minutes.
5. First, wash the compote jar well and sterilize it using a hot method.
6. Place the blanched berries in a prepared jar.
7. Pour sugar syrup into the berries, filling the jar to the very top. Cover the jar with a sterile lid.
8. This compote must be sterilized.
9. To do this, take a large saucepan, place a plate or towel on the bottom and place a jar of compote in it. Fill the pan with hot water to the level of the jar hangers and sterilize the compote for 30 minutes from the start of boiling.
10. Roll up the finished compote immediately. Check the tightness of the seal.
11. Turn the jar over onto the lid and wrap it in a warm blanket for one day.
12. Transfer the cooled compote to a cool place for storage.

Happy compotopy!

Sloe compote for the winter “You'll lick your fingers” - a simple recipe without sterilization in 3-liter jars

In this recipe, to prepare this delicious compote, we use sloe berries “caught” by the first frost. It is in such berries that all vitamins and beneficial properties are preserved as much as possible.

Ingredients:

• Sloe berries – 500 g.
• Sugar – 150 g.

Cooking process:

1. To ensure safe storage of this compote, rinse the sloe berries thoroughly in water several times. Washing the berries does not spoil them.
2. Wash the compote jar with the addition of soda or mustard and sterilize with hot steam.
3. Place the washed berries in a sterile jar, filling it only one third of the volume.
4. Boil water in a kettle and pour it over the berries.
5. Place the jar under a kitchen towel for 20 minutes so that the water acquires a bright color and rich taste of sloe berries.
6. After 20 minutes, pour the water from the jar into the pan through a special lid with holes.
7. Add the required amount of sugar to this water, stir until completely dissolved and cook the syrup.
8. Pour the prepared syrup into a jar of sloe berries, filling it to the very top, and immediately roll up the jar with a sterile lid.
9. Turn the jar over onto the lid and wrap it in a warm blanket.
10. Transfer the cooled compote to a cool place for storage.

Drink to your health!

Recipe for blackthorn compote for the winter without sterilization

We present to your attention a simple and quick recipe for preparing sloe berry compote for the winter, which will be very beneficial for your body due to its high content of vitamins and nutrients. It is convenient to prepare it in 3-liter jars.

Ingredients:

• Sloe berries – 1 kg.
• Sugar – 200 g per 1 liter of water.

Cooking process:

1. Carefully sort the sloe berries, removing all debris and stems, then rinse the berries well with cold water several times.
2. Rinse the compote jars and be sure to dry them.
3. Place the sloe berries in prepared jars, filling them to one third, no more.
4. Pour boiling water over the berries and cover the jars with washed lids. Then cover the jars with a warm blanket for 2 hours.
5. After 2 hours, pour the aromatic and rich water from the jars into a separate pan through a special lid and measure its quantity.
6. Pour sugar into the pan according to the calculation indicated in the recipe: 200 g per liter of water. Stir the water until all the sugar is well dissolved, and cook the syrup over low heat for 5 minutes.
7. Pour the boiled hot syrup over the berries in the jars and roll up tightly.
8. Then turn the jars upside down and cover them tightly with a warm blanket for three days, periodically checking the tightness of the seal. If the compote has leaked somewhere, boil the syrup and cover it with a new lid.
9. Place the finished compote in storage with the rest of your seams.

Bon appetit!

Sloe compote for the winter

Using this recipe, you can prepare a very healthy sloe compote with a rich dark burgundy color and tart taste. This compote is an excellent preparation for autumn and winter. The recipe is simple. As an option: you can add rose petals to the compote.

Ingredients:

• Turn – 1 kg.
• Sugar – 200 g.
• Water – 2.5 l.

Cooking process:

1. Sort through the berries, removing twigs, stems and small debris. Then rinse the berries thoroughly.
2. Rinse the compote jars well and dry.
3. Place clean berries along with rose petals in prepared jars.
4. Pour boiling water over the berries and, covering them with clean lids, leave for several hours until the compote has cooled completely.
5. Then pour the water from the cans into a separate container, add the required amount of sugar to it and cook the syrup.
6. Re-pour the boiling hot syrup into the jars and seal with sterile lids.
7. Turn the jars over onto their lids and cover them with a warm blanket for one day.

Your delicious thorn compote is ready! Drink to your health!

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!

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

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

How to prepare thorn compote for the winter without sterilization

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

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

We wash the blackthorn under running water and give the berries time to dry a little.

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

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

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

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

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

Turn on the gas and let our syrup boil. You can stir the syrup several times to help the sugar dissipate faster.

Pour the boiling syrup into the jar of berries using a wide funnel. Immediately cover with a sterile lid and roll up the workpiece.

Now all that remains is to turn the jar over. We do this in order to check the quality of the twist. Wrap the compote in a warm blanket so that it cools slowly.

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