Sloe compote for a 3-liter jar for the winter - 5 step-by-step recipes with photos

Sloes differ from plums in having the most sour and strong taste. Sloe fruits are rich in vitamins; they are recommended to be used 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 compote of thorns with seeds for the winter without sterilization

Sloe fruits are very tasteless to eat fresh, but their compotes turn out amazing. Try it!

Cooking time – 40 minutes.

Ingredients

Manufacturing process

Drink to your health!

Sloe compote according to a traditional recipe with sterilization

Typically, thorn compote is prepared with apples. This is a recipe for connoisseurs of pure thorn dessert. It is 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.

Manufacturing process:

Sloe berries must be thoroughly sorted, without pity removing wormy, putrid and warped fruits and stalks, because they will certainly spoil the compote.
Carefully wash each berry under running water and dry it by laying it on a kitchen towel.
Pour clean water into the pan and add sugar to it in the quantities indicated in the recipe. Stir the sugar until completely dissolved and boil the syrup.
Sloe berries must be blanched by placing them in a colander and dipping them into syrup for 5 minutes.
Beforehand, thoroughly rinse the compote jar and sterilize using the hot method.
Place the blanched berries in a prepared jar.
Pour sweet syrup into the berries, filling the jar to the very top. Cover the jar with a sterile lid.
This compote needs to be sterilized.
To do this, take a huge 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.
Roll up the finished compote immediately. Check the tightness of the seal.
Turn the jar over onto the lid and wrap it in a warm blanket for one day.
Transfer the cooled compote to a cold storage area.

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

In this recipe, to prepare this tasty compote, you take sloe berries, “grabbed” by the first frost. (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) are preserved .

Ingredients:

Sloe berries – 500 g.
Sugar – 150 g.

Manufacturing process:

To ensure safe storage of this compote, carefully wash the sloe berries in water a couple of times. Washing the berries does not spoil them.
Rinse the compote jar with the addition of soda or mustard and sterilize with hot steam.
Place the washed berries in a sterile jar, filling it only one-third of the way.
Boil water in a kettle and pour it over the berries.
Place the jar under a kitchen towel for 20 minutes so that the water gets the catchy color and rich taste of sloe berries.
After 20 minutes, pour the water from the jar into the pan through a special lid with holes.
Add the required amount of sugar to the water given to us, stir until completely dissolved and cook the syrup.
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.
Turn the jar over onto the lid and wrap it in a warm blanket.
Transfer the cooled compote to a cold space 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 making compote from sloe berries for the winter, which will be very useful for your body due to the high content of vitamins and necessary substances in it. It is convenient to prepare it in 3-liter jars.

Ingredients:

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

Manufacturing process:

Carefully sort through the sloe berries, removing all debris and stalks, then rinse the berries thoroughly with cool water a couple of times.
Wash the compote jars and be sure to dry them.
Place the sloe berries in the prepared jars, filling them to one third, not more.
Pour boiling water over the berries and cover the jars with washed lids. Then cover the jars with a warm blanket for 2 hours.
After 2 hours, pour the fragrant and saturated water from the jars into a separate pan through a special lid and determine its quantity.
Pour sugar into the pan from the calculation indicated in the recipe: 200 g per liter of water. Stir the water so that all the sugar is perfectly dissolved, and cook the syrup over low heat for 5 minutes.
Pour the boiled hot syrup over the berries in the jars and roll up tightly.
Then turn the jars upside down and cover them tightly with a warm blanket for three days, checking the tightness of the seal from time to time. If the compote has leaked here and there, boil the syrup and cover it with a new lid.
Place the finished compote for storage with the rest of your seams.

Sloe compote for the winter

Using this recipe, you can prepare a much needed sloe compote with a rich dark burgundy color and strong taste. This compote is a wonderful preparation for the autumn-winter season. The recipe is easy. As an option: you can add rose petals to the compote.

Ingredients:

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

Manufacturing process:

Sort through the berries, removing twigs, stems and small debris. Then wash the berries thoroughly.
Wash and dry the compote jars thoroughly.
Place unstained berries along with rose petals in prepared jars.
Pour boiling water over the berries and, covering them with clean lids, leave for several hours until the compote has cooled one hundred percent.
Then pour the water from the cans into a separate container, add the required amount of sugar to it and cook the syrup.
Re-pour the bubbling hot syrup into the jars and seal with sterile lids.
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!

Blackthorn compote: the best recipes for the winter

Canning for the winter is a good method to preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and to amuse loved ones with savory dishes. Fragrant blackthorn compote contains a large number of necessary parts, so it will support the immune system in cold weather. To ensure that the fundamental elements are not destroyed during heat treatment, it is necessary to follow the processing technology literally. Variations of the usual tried and tested recipes are understandable even to novice cooks.

A small shrub from the rose family can be identified by the thorns located on the branches. The crop grows along river banks, on forest edges and next to roads. The rounded small fruits are covered with a bluish coating and contain small seeds inside.

Damson is a unique plant with a lot of positive parameters. Low-calorie pulp (not more than 44 kcal) and rich fructose make the product a good option for dietary nutrition. The black berry contains:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B, C, E;
organic acids;
carotene;
pectin;
carbohydrates.

The product has a positive effect on the digestive system. The presence of astringent parameters allows the fruits to be used for diarrhea. Sloe syrup quickly relieves nausea (Nausea is a painful sensation in the epigastric region) and eliminates the urge to vomit. Being a natural antibiotic, it destroys pathogenic bacteria and improves microflora.

A powerful diuretic effect helps relieve edema (excessive accumulation of fluid in the extracellular tissue spaces of the body) and lowers blood pressure. Small berries increase sweating, which is indicated for colds and feverish conditions. The wealth of vitamins keeps the body in good shape and improves immunity.

The product is not universally suitable, therefore there are contraindications:

gastritis with high acidity;
ulcerative lesions of the stomach and intestinal tract;
allergy.

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Ordinary preparations for the winter are understandable even to novice cooks. In order for canned food to last for a long time and not spoil, it is necessary to carefully sort out the raw materials. Rotten, soft and moldy specimens will certainly blow up the jars. For a good drink, preference is given to high-quality products, which are rinsed in running water and removed from the stalks.

Before rolling, dishes are constantly washed with soda or mustard powder. If you do not want to sterilize empty containers over steam, you can throw them in the oven for a couple of minutes. The stove is turned on for half an hour at minimum power.

The usual recipe does not contain unnecessary ingredients, so it is easy to prepare at home. Raw materials can be taken both with and without pits. The ingredients needed are:

berries – 1 kg;
water – 1 l;
sugar – 200 g.

Unsullied blackthorn is placed on the bottom of a liter jar, filled with boiled water and removed to infuse for two hours. After the designated time has passed, the liquid is drained into an enamel pan, sweet sand is added and brought to a boil. Once the crystals have melted, the syrup is added to the fruits and covered with a lid. The preserved food is wrapped in a warm blanket, and after cooling it is sent into a cold space.

If there is no cellar, then it is better to use a recipe with sterilization. The finished drink contains a little less of the necessary substances, but it can simply be stored for a couple of years. To avoid being poisoned by hydrocyanic acid a year later, we recommend removing the seeds. Components required:

fruits – 1 kg;
water – 2.5 l;
sugar – 500 g.

The washed raw materials are dried on a cardboard towel. Water is boiled in a container, sand is added in a narrow stream and slowly stirred with a wooden spoon until the grains are completely dissolved. The berries are placed in a colander and dipped into the bubbling syrup for 5 minutes, after which they are transferred to a warm three-liter jar. The workpiece is filled with sweet liquid up to the shoulders, covered with a lid and placed in a boiling container. The heat treatment takes place within a quarter of an hour, after which the container is hermetically sealed.

A tasty compote with autumn fruits can be stored for a long time, which is why it is preferred by professional chefs. All varieties are suitable as raw materials, but it is prohibited to use broken and putrefactive specimens. Ingredients required for the drink:

thorns, apples – 1 kg each;
sugar - 300 g per liter of water.

The raw materials are cleaned, cut into slices, filled with a third of the jar size and poured with boiling water. After 10 minutes, strain the water into a stainless saucepan, add sweet crystals, and bring to a boil. The syrup is poured into glass containers, covered with lids and wrapped in a blanket. To make the preservation last longer, you can add a pinch of citric acid to the extract.

The warm pulp of zucchini absorbs the smell and color of its dessert neighbors, which is why it is often used in homemade preparations. Gourmets will appreciate the narrow taste and unique appearance of the drink. Components required:

blackthorn – 400 g;
zucchini – 600 g;
sugar – 2 cups;
water – 3 l.

The stalks of the berries are removed, the vegetables are freed from the skin and seeds. The pulp is chopped into small cubes. Fill the pan with the consistency, add sugar and pour in water. Bring the compote to a boil over low heat and cook for fifteen minutes, stirring gently with a wooden spoon. Once the sand has dissolved, ladle it into jars and cover with lids.

By the way, if the smell of the component is not pleasant enough, we recommend adding a stick of cloves or anise star. A pinch of vanillin and nutmeg will give you a good “confectionery” smell. If you have allergies, then you should not get carried away with spices.

Often, after canning, an insignificant amount of various ingredients remains, which are not enough for “solo execution”. Raspberries and blackberries will give the drink a subtle, well-known aroma, and cherries, cranberries or sea buckthorn will give a pleasant sour tartness. Products needed for compote:

thorn – 0.5 kg;
berry mixture - a cup;
apples – 5 pieces;
sugar – 300 g.

The raw materials are washed, sorted where necessary - the middle is removed and cut into slices. The jars are filled to a third of the size with food, pour boiling water over them, leave for 30 minutes, after which they are drained into a saucepan. Add sweet sand to hot water and stir until completely dissolved. The saturated syrup is added to glass containers with the berries, rolled up with lids and wrapped in a blanket.

Read also: Snack “With vodka” recipe

Sloe compote is a tasty, rich drink that is easy to prepare for the winter. If you follow the processing rules, the preservation procedure will not be a burden. Traditional and unique recipes are sure to replenish gourmets' repertoire.

Methods for making several types of thorn compote for the winter

Sloe fruits differ from plums in having a more sour, astringent taste; they are rich in vitamins and beneficial substances. To preserve their beneficial characteristics, you can create a thorn compote for the winter. September is the best time to prepare a sufficient amount of sloe drink. It can be created with or without sterilization. If you strictly follow the recipe and manufacturing technology, this drink can be stored for up to 2 years at room temperature.

Useful characteristics of damsons and contraindications for their use

Thorn strengthens the immune system due to the vitamins B, P, C and E it contains. In addition, the berries of the bush are rich in organic acids, steroids, carbohydrates, mineral salts, carotene, tannins, glucose and fructose. This composition allows them to be used in the treatment (the process of alleviating, relieving or eliminating symptoms and diseases) of almost all diseases and as a prophylactic agent. These diseases include: digestive disorders, constipation, gastritis, vitamin deficiency, purulent infections (the term means various types of interaction of foreign microorganisms with the human body) of the dermatological integument, dysfunction of the cardiovascular system, liver and kidneys. The plant helps with nervous excitability, insomnia and general helplessness of the body. The freshest damson juice helps to cope with hepatitis A. Also, the fruits of the sloe are a blood purifier, anti-inflammatory, diaphoretic and disinfectant, remove toxic substances and waste from the body, reduce the feeling of nausea, which is important for pregnant women with toxicosis.

Damon berries can hang until frost and are sources of vitamins, both fresh and in the form of compotes, jelly, jam and infusions. It is important that after undergoing heat treatment, the thorn retains its healing value and benefits. Blackthorn compote for the winter is a good drink for the health of the whole family!

But, like any other product, thorns have contraindications for use. These are increased stomach acidity, a tendency to allergies, ulcers and gastritis in the acute stage, personal intolerance.

Individual compote production

Making sloe compote for the winter is quite simple. But for long-term storage, it is important to follow certain rules:

First, the thorn must be painstakingly sorted, removing wormy, putrid, dented, moldy and cracked fruits. If they get into the damson compote, they will certainly spoil it. You also need to remove the stalks immediately.
It is good to wash the sloe berries using running water, paying attention to any fruit. Then they need to be dried on a towel or napkin.
Prepare jars of the required size, rinse them using soda or mustard powder. Then sterilize by steaming or in the oven and dry.
It is important to seal the sloe drink hermetically. To do this, you need to prepare screw-shaped iron lids or ones designed for sealing using a key. They can also be sterilized in boiling water for 5 minutes.

Recipes for thorn compote for the winter

A particularly tasty compote of thorn fruits for the winter is prepared by sterilization and multiple pouring methods.

Recipe without sterilization

To make compote from sloe without sterilization you need:

Fill the jar one-third full with thorn fruits.
Pour boiling water into the jar to the top of the neck, cover with a clean lid and leave for 15-20 minutes.
At this time you need to measure out 375 g of sugar.
When the compote has settled, put a lid with a net on the jar and pour the liquid into a pan with sweet sand.
Place the pan on the stove and wait until it boils; for better dissolution of the sugar, it is recommended to stir the syrup.
Pour the bubbling syrup into a jar using a wide funnel, immediately cover with a sterile lid and roll up.
After rolling, turn the jar over and wrap it in a blanket so that cooling is leisurely.

Every other day you need to check the tightness of the compote; if even a little water has been released, then it is not recommended to leave such a jar for a long time. After another two days, you need to see if the drink has become cloudy; if it is clear, you can safely put it away for long-term storage.

The taste properties of thorn compote for the winter, which is prepared without sterilization, actually do not differ from the taste of a drink made according to a traditional recipe. A significant advantage is that it takes less time to manufacture. Before use, if it seems very cloying, you can dilute it with water.

The usual recipe for thorn compote for the winter with sterilization

Boil 2.5 liters of water, pour 0.5 kg of sugar into it and stir until completely dissolved.
Place 1 kg of unblemished thorns in a colander and dip into the bubbling syrup, hold the berries for 5-7 minutes.
Pour the blanched fruits into a prepared three-liter jar and fill it with syrup to the very top, then cover the jar with the prepared lid.
Place tissue (a medical system of cells and intercellular substances united by a common origin, structure and functions) at the bottom of the pan, place a jar on it, and fill it with water to the level of the “hangers.”
Set the pan on low heat and sterilize the jar for 15 minutes after boiling.
Later, you need to remove the jar from the pan and seal it with a lid, set it upside down, wrap it up and leave it for a day. Then you can put the compote into storage space.

According to this recipe, you can prepare a compote without fruits; for this you need to blanch the berries in syrup longer - 10-15 minutes. The rest of the cooking development will be similar.

Recipe for thorn and apple compote for the winter

The process of making compote from 2 components:

Add apples, cut into large slices, mixed with thorns, filling a third of the jar.
Pour boiling water over the fruit, leave for 10 minutes, then pour the liquid into a saucepan and add sweet sand at the rate of 0.3 kg per liter of water.
Bring the water to a boil, stirring until the sweet sand dissolves one hundred percent.
Pour the resulting syrup over thorn fruits and apples.
Place the jar in a saucepan, add water as described above and sterilize for 10 minutes from the moment it boils.
Remove the jars and seal the lids tightly. Then wrap it in an inverted position with a blanket and every other day you can put it away for storage.

Compote prepared according to this recipe is considered universally suitable, because apples dilute the astringency of damsons and virtually everyone likes the drink.

TOP 7 recipes for making thorn compote with seeds for the winter

Compote made from thorns with seeds for the winter is a real storehouse of vitamins. Depending on the additives and components used, the drink can be given a unique taste and smell. It is best to prepare the preparations in September, so that the berries have time to ripen and absorb the greatest amount of necessary substances. If the manufacturing technology is followed, the compote retains its characteristics for up to 2 years.

Individualities of making blackthorn compote

Sloe fruits differ from plums not only in their small size, but also in their rich, strong taste. They hang on the bushes until the frost and do not lose the necessary parameters. The development of making compotes from them has its own individual characteristics.

How to select and prepare the main ingredient

Ripe sloe fruits are blue in color with a slight snow-white coating. The freshest fruits, not warped by frost, have a dense texture. The color of the pulp of the berries is greenish, the taste is tart and sour.

Before making compote, the thorns are washed, sorted, and the stalks are removed.

Fruits that are wormy or have signs of spoilage are removed immediately, otherwise they will spoil the taste of the finished drink.

Rules for preparing containers

Sloe compote is most often prepared in liter jars, although other options are not excluded. Glass containers are previously rinsed and sterilized using any readily available method. Housewives generally perform this function in a water bath, but you can also use an oven or microwave.

How to prepare thorn compote for the winter

Sloe compote has been brewed since ancient times, so over the years a huge number of recipe options for this healthy and tasty drink have accumulated. Nowadays, manufacturing technologies continue to improve, adding new recipes to the arsenal.

Traditional recipe

To close the compote using the old proven technology, you will need:

1 kg of thorn berries;
2.5 liters of unsullied water;
500 g sweet sand.

Wash the fruits and carefully sort them, then lay them out on a towel and let them dry slightly. Pour water into a saucepan and pour out sugar, put on the stove and bring to a boil. Drain the turn into a colander and blanch. Transfer the berries to a jar and pour in syrup, cover with a lid and sterilize. Next, roll up the workpiece and leave to cool.

Without sterilization

To make compote according to this recipe you will need:

1 liter of sloe berries;
1.5 cups sweet sand.

Sort the fruits and wash thoroughly. It is better if they are slightly underripe. Pour the berries into a clean three-liter jar, filling it no more than a third. Boil water in a kettle and pour it over the sloe, leaving to steep for 15 minutes. Then pour the water into a saucepan, add sugar and cook the syrup. The purchased syrup is poured over the fruits and rolled up immediately.

With bones

A drink is prepared from the following components:

850 g thorn fruits;
400 g sweet sand;
1.2 liters of unspoiled water.

The fruits are sorted, washed and allowed to dry. Place the water and sugar on low heat and cook the syrup, stirring it occasionally. After boiling, add the sloe and boil for 5 minutes. The compote is ready.

Option with apples

Compote is prepared from the following ingredients:

900 g of thorn fruits;
850 g apples;
950 g sweet sand;
4 liters of unsullied water.

The berries are painstakingly sorted, washed and placed in sterile containers. The washed apples are cored and cut into slices, and then placed in jars with thorns. Pour boiling water in there and let it stand for 15 minutes. Then the liquid is drained, sweet sand is poured into it and the syrup is boiled. After this, the jars are filled with the prepared syrup and quickly rolled up.

With young zucchini

An unusual, tasty and necessary drink is prepared from the following components:

700 ml of unstained water;
0.5 cups sugar;
150 g zucchini;
100 g of thorns.

The zucchini is washed and cut into small cubes. The thorns are painstakingly washed and sorted. Fruits and pieces of zucchini are poured into a glass container, sugar is also poured in, filling the jar a third of the way. Pour boiling water over everything and quickly roll it up, then wrap it in a blanket and leave to cool.

Berry cocktail

To make a rich, fragrant and tasty compote you will need:

0.5 kg of thorn fruits;
1 cup of berry consistency (raspberry, blackberry, cherry, cranberry or sea buckthorn);
5 apples;
300 g of sweet sand.

The berries are washed, sorted, the core of the apples is removed and cut into slices. Place everything into jars, filling them a third full. Pour boiling water over the mixture and let it brew for 30 minutes, then pour the liquid into a saucepan, add sugar and boil the syrup. The prepared syrup is poured over the berry mixture and rolled up.

With cherry plum

A natural savory drink is prepared from the following ingredients:

200 g thorn fruits;
150 g yellowish cherry plum;
250 g sweet sand;
3 liters of unsullied water.

The fruits should be washed and sorted, and the syrup should be boiled over low heat. Add thorns and cherry plums and boil for no longer than 25 minutes. Pour the finished drink into sterile jars and roll up.

How true and how long you can store

If the manufacturing technology and sanitary standards are observed, compote made from thorns with seeds can be stored for up to 1 year. Naturally, the drink can last longer, but it is believed that after this period the seeds release a substance harmful to humans. The storage space must be cool, dry and protected from light.