Preparing compote for the winter from blackthorn: vitamin "bomb" in the pantry

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

Compote for the winter from blackthorn is not only tasty, but at the same time an extremely he althy drink.

The blackthorn itself (also known to us as blackthorn) is a unique plant, because scientists cannot attribute the fruits of this plant to either berries or fruits. Small dark blue berries with a whitish coating are round in shape and have a sweet, rich, somewhat tart taste. In addition to many other nutrients, vitamins and minerals, blackthorn is rich in valuable organic acids, pectin, flavonoids, fatty oils and fiber.

Mentions about the shrub itself quite often appear in the myths and legends of European peoples (the main region where blackthorn grows). For example, the mighty Vikings, who for decades terrified other peoples of the continent, believed that this plant could endow a person with extraordinary wisdom, insight, and even help him look into the future. But, for example, in the culture of the ancient Israelites, the turn personified difficulties and obstacles. This was due precisely to the fact that he gave the opportunity to get to the fruits only to those who dare to go through the branches dotted with thorns.

Today, the pulp of blackthorn is actively used to prepare diverse dishes. Marmalade, juices, preserves, jams, marshmallows, marmalades and other delicacies with its inclusion turn out to be extremely tasty. And now we invite you to try to cook a delicious compote for the winter from blackthorn!

So, in order to make it, you will need two kilograms of berries, 900 grams of sugar, and about two liters of water.

First, you wash the fruits in cool water. It would be better at the same stage to select the most juicy and ripe of them. But it is better to remove overripe or damaged berries immediately, as they will not affect the taste of the finished compote in the best way. If you do not like the bones, you can take them out at the same stage.

The next step in how to make blackthorn compote for the winter is getting the syrup. To do this, pour water into a pressure cooker or pan, put the container on the fire and dissolve all the sugar in it. To make the blackthorn compote good for the winter, stir the syrup regularly - this will prevent the sugar from caramelizing. The finished syrup should be smooth, neither too thick nor too runny.

Finally, we can take the jars and get ready to close our blackthorn compote for the winter. Each jar should be filled with fruits by about a third, and the remaining space is poured with syrup. After they are hermetically sealed with lids, they can be placed in a special device - an autoclave. You can also sterilize jars using the “traditional” method, in a pot of water heated to 75 degrees. At 100 degreeshalf-liter jars are sterilized for 12-15 minutes, and liter jars for 15-20 minutes.

At the end, the jars are cooled naturally and stored in a dry and dark place, for example, in a pantry.

Now you know how to make blackthorn compote. The recipe, which at first glance seems very simple, will give you an amazing taste and a whole range of useful vitamins during the long winter!