The fruits of thorns or thorns are prized for their healing properties. The berries contain glucose, sucrose, fructose, malic acid, vitamin C, carotene, phosphorus and other minerals.
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Ripe berries have a tart taste, and the bush itself is so prickly that not many gardeners dare to plant this amazing plant on their site. Sloe gives a bountiful harvest, is unpretentious, resistant to frost and pests.
Ternoslum is the daughter of thorns and home plums. Its fruits have a milder taste and are larger than thorns, up to 3 cm in size.
Conservation of compote
Heat treatment removes the astringent taste of the fruit. For conservation you need:
- prepare glass jars: rinse with detergent, rinse well, sterilize. It is better to use natural products as a cleaning agent: soda, mustard. You can sterilize with steam or in the oven. The prepared jars are covered with a clean towel;
- prepare the fruits themselves. You should choose berries without defects, tears, mold, rot. The peduncles must also be removed. The berries are thoroughly washed in a colander, and then laid out on a towel to dry;
- prepare the syrup. For 1 part of water, take 5 parts of sugar, heat until the sugar crystals dissolve;
- blanch the berries. Put dried fruits in a colander and lower for 3-4 seconds in boiling syrup;
- put the blanched berries in jars, filling them by a third, then pour over the syrup;
- cover the cans with lids and send them for sterilization: liter - for 15 minutes, three-liter - for half an hour;
- roll up the lids, turn over, cover with a warm blanket and leave to cool completely.
Variations of compote for the winter
Recipe 1
This method is suitable for those who do not like extraneous inclusions. It turns out rather thorny syrup.
- Rinse and dry the fruits.
- Boil the water and sugar syrup in a 1: 5 ratio.
- Boil the berries in syrup for 5-7 minutes.
- Strain.
- Boil the clarified bright syrup again.
- Pour into jars, sterilize, roll up the lids.
Recipe 2
Here they use the pasteurization method:
- Arrange fresh berries in jars and pour boiling water for 1.5 hours;
- drain the resulting infusion, add 5 parts of sugar to 1 part of liquid, boil for 5-6 minutes;
- pour boiling syrup over the thorns, seal with lids, turn over, leave to cool completely.
Recipe 3
A zest to this recipe is given by the addition of a vegetable that is non-standard for compotes, namely, zucchini:
- zucchini must be peeled and cut into small cubes;
- Rinse and dry berries;
- put zucchini and thorny plums in jars, pour boiling syrup;
- sterilize, roll up, turn over, leave to cool completely.
For 1.5 kg of zucchini, 1 kg of prunes will be needed. After 2-3 months, the zucchini will infuse, acquire a delicate pink color, and taste like a plum. Colored cubes can be used to decorate homemade cakes. The more traditional version of this recipe uses apples instead of courgettes.
Do you make compotes out of thorny plums?
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Read about plum pests in the following article:The most dangerous plum pests and the fight against them