Fans of all kinds of blanks will surely appreciate the compote from the turn. Who would have guessed that this acidic berry produces a healthy drink with excellent taste and rich color.
Blackthorn is a wild shrub that is famous for its rich vitamin composition. As a medicinal raw material, all its parts are used, with the exception of only wood. The collection includes inflorescences, leaves, fruits, roots and bark. In this case, the berries can be dried, wiped with sugar or cook jelly, jam, jam, compote of thorns. You need to collect only fully ripened fruits, not spoiled by rot and pests.
They are washed, cleaned of various impurities and diseased berries, dried. Now the crop can be sent for storage in the freezer or used for
harvesting for the winter. However, for the preparation of compotes take fresh berries or slightly frosted. Consider 3 ways to make compote from the turn.
1. Freshly picked thorns are blanched in boiling water for 4-5 minutes. Then, without fail, the berries are cooled in cold water. After that, the fruits are laid out in clean jars and poured with hot sugar syrup already cooked in advance. To cook the syrup, we need 400-500 g of granulated sugar per 1 liter of water.
Full cans are covered with nylon lids and kept for 3 minutes. The syrup is poured into a pan and boiled again. Hot sweet liquid is poured into cans and clogged with tin lids, turned over and left to warm until completely cooled. If it is assumed that the compote from the turn will be stored for a long time, then the boiling procedure must be repeated a third time before rolling up the cans.
2. From frozen berries, you can also cook a delicious compote of thorns, which can be stored all winter. First, boil the syrup from a proportion of 1 kg of sugar per 1 liter of water. Here in a colander they drop the berries for 3 minutes. Then the thorns are taken out of the syrup, allowed to cool, and then laid on the shoulders in banks. Sugar syrup is poured, not allowing it to cool, covered with lids of a jar and pasteurized for a couple. For half-liter cans, 15 minutes is enough, for liter-cans - 20 minutes, large containers warm up for 25 minutes.
3. Fresh fruits are blanched (warmed up) in boiling syrup (400 g of sand are dissolved in 1 liter of water) for 3 minutes. They take out the berries, cool them with cool water, put them in jars. The syrup in which the turn is blanched is not drained, but again boiled and the fruit is poured onto it. Cork blanks and pasteurize as described in method 2.
These methods are good for workpieces, while it turns out a concentrated and very sweet drink. But there are other ways to cook the turn. Recipes of not too sweet compote:
1. The fruits are washed, laid in a pan with water. Sugar is added at the rate of 1 cup per 2 liters of water. Boil, cool and all! You can drink compote, but it is not recommended to store it.
2. Net cans are filled with fruit by 1 third. Pour boiling water, cover with lids and allow to cool for an hour. Then the water is poured into a container, sugar is added (300 g per 3 liters of water), boiled and refilled in jars. It turns out a bright tasty compote that you can drink immediately or leave for storage.