Compote from thorns for the winter

Compote from thorns for the winter

The turn differs from plum in a more sour and tart taste. Thorns are rich in vitamins, they are recommended to use to maintain immunity, as well as a number of diseases of the gastrointestinal tract. September is the best time to prepare thorny drinks for future use. Compote from the sloe for the winter do both with sterilization and without it: 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 thorns, but when it is harvested for the winter, you must follow certain rules.

  • For preparing compote intended for long-term storage, damaged fruits are absolutely not suitable. For this reason, the turn first needs to sort out. Do not feel sorry for wormy, moldy, rotten, battered and cracked fruits - once in compote, they will certainly spoil it. Turning the turn, at the same time you need to remove the stem.
  • The turn should be washed thoroughly in running water, paying attention to each fruit. After washing it should be dried, poured on a towel or napkin.
  • Banks intended for preserving crown of thorns, washed with soda or mustard powder, then sterilized by steam or in an oven, waiting for them to dry.
  • It is necessary to seal the thorn compote tightly. For this, metal lids that are boiled for keying or screwed, which have been boiled for at least 5 minutes, are suitable.

Apple-thorn compote is especially tasty and useful, but there are connoisseurs who prefer compote made from thorns alone.

Compote from a sloe according to the classical recipe with sterilization


  • turn - 1 kg;
  • water - 2, 5 l;
  • sugar - 0.5 kg.

Method of preparation:

  • Tidy up well and thoroughly wash the turn, dry the fruits, laying them on a paper towel.
  • Boil 2, 5 l of water, pour sugar into it and boil sugar syrup. To do this, boil water with sugar, do not forget to mix, until it is completely dissolved.
  • Fold the turn into a colander and dip it into the boiling syrup.
  • Blanch the fruit for 4-5 minutes.
  • Remove and transfer to a three-liter jar, washed and sterilized.
  • Pour syrup to the very edge of the jar.
  • Cover the can with a clean and boiled lid.
  • At the bottom of a large pot, lay a piece of cloth, put a jar in it.
  • Pour water. Its level should not be higher than the banks “on the shoulders”, but not lower than to the middle.
  • Place the pan on low heat, bring the water to the boil in a saucepan, and sterilize the jar with 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.
  • Take out the jar with compote from the pan, tightly close the lid. Tilting the jar, make sure that the liquid does not flow out of it - the bank must be completely sealed.
  • Put the jar upside down, wrap it in an old down jacket or something else that is warm enough. Leave for a day.
  • After 24 hours, remove the jars for storage. You can keep them all winter in the pantry.

Compote is sweet and sour, rather tart. If desired, before serving it can be diluted with purified water. According to this recipe, you can make and compote without berries. In this case, the turnip in the syrup should be blanched longer - 10-15 minutes. The rest of the technology of cooking compote will be identical.

Compote from thorns without sterilization


  • turn - 1 kg;
  • water - how much will go into the jar;
  • sugar - 0, 2 kg per 1 liter of water.

Method of preparation:

  • Prepare the turn by sorting it, rinsing and drying.
  • Sterilize a three-liter jar or several cans of a smaller capacity.
  • When the pot dries, put the turn in it.
  • Boil water, fill it with turn.
  • Cover the jar with a sterilized lid, cover with a blanket.
  • After 1, 5-2 hours through a special lid with holes, pour water from the jar into an enamel pan or stainless steel pot.
  • After measuring the volume of fluid drained from a can, calculate how much sugar is needed. Measure out the right amount.
  • Heat water. When it boils, add sugar and stir into it.
  • Boil for about 5 minutes with the sugar until it is completely dissolved.
  • Fill the turn with boiling syrup.
  • Hermetically close the jar and turn it upside down. Cover with a cotton or woolen blanket.
  • After a day, check if the bank is leaking - if it turns out that even a little liquid has poured out of it, you cannot put it in the winter. If you are convinced that the can is sealed tightly, re-cover it with a blanket and leave for another 48 hours.
  • After a specified time, see if the compote is still clouded. If it is transparent, then calmly remove it for the winter - it will not deteriorate even when 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 the classic recipe.

Compote from thorns with apples


  • turn - 0, 5 kg;
  • apples - 0.5 kg;
  • water - how much will go into the banks;
  • sugar - 0, 3 kg per 1 liter of water.

Method of preparation:

  • Rinse and dry the slots with a tea towel.
  • Wash the apples, dry, cut the core out of them. Slice the apple pulp into large pieces without peeling.
  • Sterilize three liter jars.
  • Spread the turn and apple slices equally.
  • Boil water and pour over the fruit.
  • After 10 minutes, pour the liquid from the cans into the pan.
  • After measuring the volume of fluid drained, prepare the right amount of sugar.
  • Cook the syrup.
  • Pour hot turnip with apples with syrup.
  • Place the jars in a large saucepan with water and sterilize them within 10 minutes after boiling water.
  • Take out the cans, cork and turn them over. Wrapped, leave to cool. After cooling, remove for winter storage.

Such a compote is called universal because almost everyone likes it.

Compote from the thorns is easy to prepare for the winter, its cost is low, but organoleptic qualities and useful properties are beyond praise.

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