Compote of blackthorn: various cooking methods

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fans of all kinds of blanks will surely appreciate the blackthorn compote. Who could have imagined that this sour berry makes a he althy 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. In the collection are inflorescences, leaves, fruits, roots and bark. At the same time, the berries can be dried, rubbed with sugar, or boiled jelly, jam, jam, blackthorn compote. 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, fresh berries or slightly frozen ones are taken. Let's look at 3 ways to make blackthorn compote.

1. Freshly picked turnes are blanched in boiling water for 4-5 minutes. Then be sure to cool the berries 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 syrup, we need 400-500 g of granulated sugar per 1 liter of water.

Full jars are covered with nylon lids and kept for 3 minutes. The syrup is poured into a saucepan and boiled again. Hot sweet liquid is poured into jars and corked with tin lids, turned over and left warm until completely cooled. If it is expected 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 jars.

2. Frozen berries can also be used to make a delicious blackthorn compote that can be stored all winter. First, syrup is boiled from a proportion of 1 kg of sugar per 1 liter of water. Berries are also lowered here in a colander for 3 minutes. Then the turn is taken out of the syrup, allowed to cool, and then laid in jars up to the shoulders. The sugar syrup is poured, not allowing it to cool, the jars are closed with lids and pasteurized for a couple. For half-liter jars, 15 minutes is enough, for liter jars - 20 minutes, large containers are heated for 25 minutes.

3. Fresh fruits are blanched (warmed up) in boiling syrup (400 g of sand is dissolved in 1 liter of water) for 3 minutes. Berries are taken out, cooled with cool water, placed in jars. The syrup in which the turn was blanched is not drained, but boiled again and the fruits are poured over it. Cork blanks and pasteurize as described in method 2. The above methods are good for blanks, this results in a concentrated and very sweet drink. But there are other ways to cook the turn. Recipes for not too sweet compote:

1. Fruitwashed, put in a pot of water. Add sugar at the rate of 1 cup per 2 liters of water. Cook, cool and that's it! Compote can be drunk, but it is not recommended to store it.

2. Clean jars are filled with fruit by 1 third. Pour boiling water over, cover with lids and let cool for an hour. Then the water is poured into a container, sugar is added (300 g per 3 liters of water), boiled and re-filled into jars. It turns out a bright tasty compote that can be drunk immediately or left for storage.