Dried thorns. What can be made from thorns for the winter: recipes. How to keep thorns fresh for the winter. How to quickly prepare soaked sloe

Sloe berries are great for storing for future use by drying. Since sloe is considered by many to be a kind of miniature plum, they lend themselves well to drying. This process is relatively simple and quick. The main thing is that the user does not need to constantly monitor the process; it is enough to only occasionally look after and turn over the dried berries. Cooked berries must be stored in suitable containers, such as glass jars or plastic containers in a dry place. If needed in winter period When preparing something tasty, you should definitely remember about dried thorns, because they make great drinks and baked goods.

dried sloe step by step

In the "dried sloe" section you will find a lot of original and very nutritious homemade recipes with step by step photos preparations that can be prepared for both the festive and everyday tables. The answer to the question: how to prepare “dried sloe” at home, you will find in the list of our recipes below.

» Plums

Humanity in the process of evolution has learned to benefit from almost everything. The thorn, known from biblical legends, was no exception, because it was from its thorny branches that the crown for Jesus Christ was woven. Despite the sad glory, this plant has medicinal properties, and its fruits are used in cooking. Let's take a closer look at this plant, what benefits and harm it can bring to the human body.

Thorn is a fairly tall shrub, growing up to 3.5-4.5 m in height.. Some species are presented as low-growing trees up to 5 m high. The thorn branches are completely covered sharp spines.

The plant blooms in April-May, depending on the region of growth. The sloe blossom is very beautiful– at first, white flowers abundantly cover the branches of the bush, and after a while the leaves open. During flowering, bees collect pollen and nectar, so the plant is classified as a honey plant.

Sloe leaves reach a length of 5 cm and have an elliptical shape with jagged edges.. The brownish-reddish wood of the shrub is used to make a variety of small-diameter carpentry and turning products and is valued for its strength and hardness.

It is found in steppe and forest-steppe zones, on the edges of forests and cutting areas, steep river banks and along roadsides, often forming impenetrable thickets. Roots thorn bushes strengthen slopes well and prevent soil erosion, so they are planted along river banks and in ravines. In landscape design, shrubs are used as hedges.

The plant's range includes Western Europe, Asia Minor, Iran, Tatarstan, Ukraine, the European part of Russia, Crimea and the Caucasus, and in the mountains the shrub is found at an altitude of 1200-1600 m above sea level.

Sloe fruits are black and blue in color, round in shape and about 12 mm in diameter.. The outer part of each fruit is covered with a bluish waxy coating, and inside there is one wrinkled bone.

Calorie content and chemical composition

The chemical composition of sloe varies depending on the geographic region, but the base remains the same. The fruits contain:

glucose, sucrose and fructose;
pectin;
tannins and aromatics;
organic acids;
vitamins A, C, E, B₁, B₂, PP;
iron, potassium, calcium, sodium, phosphorus, magnesium, iodine, cobalt, zinc, manganese, chromium;
essential oil.

The energy value of fresh sloe fruits is 49-54 kcal per 100 g.

The tart and sour wild plum berries ripen in July-August, but they are not picked at this time because they are practically inedible, due to their high tannin content.

Fruit harvesting usually begins after the first frost. During the freezing process, the chemical composition of sloe fruits changes - the amount of organic acids and tannins decreases, the berries lose their astringency and become tasty.

From one adult damson bush, up to 12-15 kg of fruits are collected, which are characterized by good shelf life and transportability.

Beneficial properties of terene for the human body

If in many medicinal plants one part has healing power, then the thorn is unique in this regard - not only its berries, but also leaves, roots, flowers, branches and bark are used for medicinal purposes.

fruit fruit

Sloe berries are eaten fresh, and also dried or prepared from them into jams, preserves, and pasteurized juices. The fruits of this fruit have many beneficial properties.:

normalize microflora and improve intestinal motility, relieve flatulence;
removed from the body harmful substances And reduce slagging;
relieve insomnia, increased irritability, nausea and shortness of breath;
reduce and normalize patients’ weight. A specially developed diet includes sloe berries, which help burn fat deposits and normalize metabolic processes;
strengthens the walls of blood vessels, lower blood pressure and cholesterol levels in the blood, reduce the risk of developing heart disease;
improve kidney condition and liver for various pathologies;
strengthen the immune system, mobilizes the body's defenses;
are a prophylactic against the development of prostate adenoma, normalize the functioning of the prostate;
strengthen gums;
reduce menstrual pain.

Flowers and leaves

Sloe flowers are collected during their full bloom, dried in a dark, ventilated area and stored in tightly closed jars (glass or tin) out of reach of sunlight. They mainly use a decoction or tea from flowers, which have medicinal properties.:

cleanse the blood and remove toxins from the body;
get rid of skin purulent and erysipelas inflammations, help with furunculosis;
cleanse the liver, normalize intestinal function;
contribute restoration of metabolism;
have a calming effect for insomnia and neuralgia;
serve as a diuretic and a diaphoretic.

Healing tea is brewed from sloe flowers: 25 g of flowers are poured into 0.5 liters of boiling water and the container with the drink is wrapped for 10-15 minutes to infuse. Tea made from thorn flowers is drunk as usual without strict dosage, and is also used for external use as lotions.

Decoctions of thorn leaves have the same properties as flower decoctions.. To prepare them, the leaves are plucked in mid-summer, after the bush has finished flowering. They are dried and stored in the same way as flowers, and the prepared decoctions are drunk like regular tea.

Roots, shoots and bark

The roots are dug up in the fall and dried for 2-3 weeks in the open air. and then dried in the oven. Dried roots can be stored in canvas or cotton bags for up to three years.
Twigs and young shoots are collected in early summer, dried in the open air and stored for a year.
Bark is removed from a bush in early spring until the plant blooms. Drying and storing the bark is carried out similarly to harvesting the roots.

Decoctions of roots, branches and shoots have antipyretic, anti-inflammatory and diaphoretic properties, so they are taken for colds and flu.

Decoctions from the bark are drunk instead of regular tea.– they help cleanse the blood and get rid of skin irritations. When diluted with boiled water, decoctions are used for douching for female inflammation.

Contraindications and possible harm to human health

Thorn fruits have no special contraindications for human health. Those who are concerned about stomach problems should reduce their consumption of berries.:

gastritis;
stomach ulcer in the acute stage;
increased stomach acidity.

People with severe allergies will have to stop using teren., although such cases are quite rare.

Fruits cause particular harm to tooth enamel - After eating sloe, teeth turn bluish. This looks extremely unaesthetic, and the blue stains from the teeth are completely washed off only after a few days.

After preparing a decoction of thorn fruits, the berries must be removed. With prolonged contact of fruit seeds with water, toxic components are formed in the liquid that can cause poisoning.

Eating thorn berries not contraindicated for children and pregnant women, and the latter is even useful for toxicosis and attacks of nausea.

Fresh berries can cause stomach upset, sweet preserves and jams are an undesirable gain of excess body weight, but only if these products are consumed in excess.

Recipes with prunes

Sloe fruits are used to prepare sweet preparations for the winter (jam, marmalade, marmalade), as well as all kinds of sauces, seasonings, wine and vodka liqueurs and liqueurs.

Jam

The most popular is thorn fruit jam. You need to cook the sweet delicacy according to the same principle as with any other berries.:

Sort and wash 1 kg of thorn fruit, let the water drain.
Remove the seeds from the berries.
From 1.5 kg sugar and 2-3 glasses of water cook the syrup.
After the sugar has completely dissolved, add sloe to the boiling syrup. boil and remove the pan from the heat.
Cool the jam to room temperature and cook it again, bringing to a boil and boil for 2-3 minutes.
The third time Boil the jam and cook over low heat until fully cooked. During cooking, stir occasionally and skim off foam.
Ready jam hot pour into dry sterilized jars and roll up with tin lids. After cooling, remove the jars for storage.

Sloe juice

To obtain juice, use a juicer into which sloe fruits and sugar are loaded. (for 1 kg of berries take 100 g of sugar). The juice is poured into jars, then sterilized and sealed with tin lids. After the jars have cooled to room temperature, they are stored in a dark place.

Sloe kvass

To prepare a refreshing drink you will need 3-4 liters of water, 0.5 kg of sloe berries, 0.5-1 glass of any honey and 15-20 g of yeast:

Grind the washed and pitted fruits to a puree. add water and boil for 40 minutes.
Received strain the broth, add yeast and honey to it.
Leave to ferment for 10-12 hours at room temperature.
After that bottle and put it in the refrigerator.

Simple thorn liqueur

Preparing a classic sloe liqueur takes a lot of time - it will take 4-6 months to age the liqueur. Lovers strong drinks blackthorns are used more quick recipe. For it you need to take 1 kg of sloe, 200-300 g of sugar and 1 liter of vodka. Instead of vodka, you can use ethyl alcohol, diluting it with water to a strength of 40-45%, as well as inexpensive cognac or purified moonshine:

Sort the berries, remove rotten and spoiled ones, wash and remove seeds.
Peeled pulp mix with sugar and put it in glass jar.
Tie the jar with two layers of gauze and place it on sunny windowsill.
After 2-3 days add vodka, mix the berries and place the jar in a dark place at room temperature (cupboard or pantry).
Keep the liqueur for 14 days, and shake the jar with its contents daily for the first week.
In two weeks strain the drink and bottle it. Seal tightly and store.

Sloe liqueur can be stored for up to 5 years, and the strength of the alcoholic drink is 30-32%.

Conclusion

A thorny thorn bush with inconspicuous berries turned out to be a useful plant upon closer examination. You can use it to prepare alcoholic and non-alcoholic drinks, sweet preparations for the winter, seasonings and sauces for various dishes.

The fruits of thorns and all kinds of decoctions prepared from different parts plants. Their use is not limited to certain dosages - Healing infusions are drunk like regular tea.. The main condition for preserving the therapeutic effect of sloe is compliance with the timing of the collection and drying process of raw materials.

I look forward to the end of August with special impatience - it is at this time that my favorite fruits, thorns, ripen at the dacha. Sloes are a variety of plums that are very popular in middle lane Russia. The sloe has a distinct sweet and sour taste; it is smaller than a regular plum and round in shape.

The thorn compote turns out simply fabulous. And pies (and pies), and jam, and sauces, and, of course, wine. But I still freeze most of the sloe - it’s easier to preserve it for the winter, the berries don’t take up as much space in the freezer as jars of rolled compote on the shelves, and freezing the sloe takes very little time.

Total time cooking time – 23 hours 0 minutes Active cooking time – 0 hours 20 minutes Cost – very economical Calorie content per 100 g – 54 kcal Number of servings – 1 serving

Ingredients:

Plum - optional (sloe)

Preparation:

Collecting the turn. We inspect the collected fruits and immediately get rid of those that seem very bad to us - cracked and spoiled specimens.

We wash the sloe under running water.

Then comes the slightly tedious part - you need to cut the plums in half and discard the pits. So, firstly, we will save space in the freezer - because seedless fruits take up much less volume than seeded fruits. Secondly, we will get rid of plums that are rotten inside, wormy and spoiled, because it is sometimes impossible to check the fruit for worms from the outside.

This is how we process all the berries. In ripe, fully ripened thorns, the pit will be removed from the pulp very easily, so such processing does not take much time.

We put the berries in a bag and weigh them. It is best to freeze berries in small portions - they freeze faster, releasing less juice. And it’s easier to process them later - use the whole package at once.

It is also very convenient to freeze fruits in plastic containers - rectangular and square containers can be compactly placed throughout the entire volume freezer.

We label each bag or container of berries, write the date of freezing, the name of the product and weight, and send it to the freezer. Now in winter we will have access to all the wonderful dishes made from thorns, plus the fruits at low temperatures will retain most of their vitamins and minerals.

Before cooking, remove the sloes from the freezer and let them thaw in the refrigerator for a few hours. Compotes, jams and sauces can be cooked from the entire mass, but for pies and pies, the released juice must be drained. Bon appetit!

Might you like these recipes?

Menunedeli.ru

Sloe preparations for the winter: recipes

Autumn is the time to start stocking up for the winter. A good alternative to traditional and classic preparations from tomatoes, cucumbers, peppers, currants and raspberries is rolling thorn fruits. The thorn crop rarely fails gardeners. Its fruits are unique; they are distinguished by their characteristic tartness and pleasant sweetness. The recipes are also amazing in their variety. Can be cooked delicious jam, jam, meat sauce, compote with apples and much more.

Features of sloe blanks

Thorn is a rare guest on gardeners' plots. A much more common crop is damson. This is the same plant as the blackthorn and has all its vitamin and mineral properties. But the fruits are much larger, not as tart in taste and sweeter.

Blackthorn is a wild crop, and damson is a cultivated hybrid. The fruits of both plants are called thorns.

When preparing jams and sauces for the winter, it is necessary to take into account the taste characteristics of the fruit. Damson has a fairly pronounced tart, astringent, sour taste. The sauce made from it will be an ideal addition to meat and poultry and will improve digestion when eating heavy and fatty foods.

If the fruit is picked in late autumn, it acquires a pronounced sweetness, while maintaining its tartness. Sloes are harvested in the same way as plums, using the same technologies, but the taste will have a different richness and flavor nuances. And if to use it in fresh If it takes enough courage, almost everyone likes it when it's reworked.

Sweet sunsets for the winter

The fruit is quite dense. Before preparing sloe preparations, it is infused in granulated sugar for at least 20 hours. During this time, the fruits will release juice and mix with sugar to produce syrup. Additionally, the following cooking rules should be taken into account:

1. Both in the early and in late varieties Sloe ripeness is determined by the dark blue, inky color of the peel and pink flesh. Suitable for blanks only hard fruits, slightly unripe.
2. Cook the turn whole, dividing it in half and removing the pit. If the skin is removed according to the recipe, then before doing this the fruit is doused with boiling water.
3. Not all varieties allow you to remove the pit, so there are ways to prepare uncut fruit.
4. When making jam, the sloe is boiled whole, then rubbed to separate the pulp from the pit and skin.

Prune jam

Required ingredients:

thorn – 1 kg;
water – 1 glass;
sugar – 1 kg;
rose oil – 2 drops. This recipe uses natural oil, but if this is not available, do without it.

Preparation:

1. Wash the berries thoroughly. Place in a deep saucepan. Add sugar in a 1:1 ratio. Add water.
2. After a few hours, put on low heat. Cook for 30 minutes.
3. Using a slotted spoon, remove the berries and place them in pre-sterilized jars.
4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. Pour the resulting liquid over the berries.
6. Seal the jars with sterilized lids.

To make thorn jam you only need three ingredients:

thorn – 1 kg;
water – 0.5 l;
sugar – 1.5 kg.

Prepare as follows:

1. Wash the thorns, cut them in half, remove the seeds.
2. Add half the sugar, add the same amount of water, and set aside for an hour.
3. Using a blender, prepare puree, add the remaining water and sugar.
4. Put on fire, reduce it to low and simmer for about 40 minutes.
5. Place in pre-sterilized jars, seal, turn over and cover with a warm blanket. Wait until it cools down.

Compote with apples

For such a compote, per one 3-liter container, you will need the following products:

thorn – 0.5 kg;
apples – 0.5 kg;
water - up to the neck of the jar;
sugar - at the rate of 250 g per 1 liter of water.

Preparation:

1. Wash the thorns thoroughly and leave them whole.
2. Wash the apples and chop coarsely.
3. Sterilize the jar and add all the fruits.
4. Add boiling water to the “shoulders” of the container, close the lid, wrap in a warm blanket, and set aside for 30 minutes.
5. Drain the water from the jar into a container in which the syrup will be boiled.
6. Add sugar and boil until it is completely dissolved.
7. Pour the resulting syrup back into the container. Roll up with a sterile lid.
8. Turn the container over, cover with a blanket, wait until the compote has cooled.

Pickled damsons

If you make sloe according to this recipe, it will taste like olives. The following ingredients will be required:

unripe thorns – 1 kg;
water – 750 ml;
9 percent vinegar - 50 ml;
peppercorns (allspice, black) - several pieces each;
cloves – 2 pcs.;
bay leaf – 2 pcs.;
sugar – 2 tbsp. l.;
salt – 2 tsp. no slide.

Preparation:

1. Wash the thorns, sort them, remove soft, dried, spoiled fruits.
2. Place into sterilized jars (preferably small volume - about 0.5 l).
3. Prepare a marinade from the remaining ingredients. Pour hot into jars and set aside for 15 minutes.
4. Pour the liquid back into the pan, boil and fill the containers with sloe again.
5. Seal the jars hermetically with sterilized lids, turn them over, wrap them in a blanket, and set aside until completely cool.

Sloe “olives” are infused for at least a month. After this period, the jar can be opened - the product is ready for use.

Tkemali sauce

The sauce made from damson plums is almost the same as from cherry plum. The ingredients are:

thorn – 1.5 kg;
pennyroyal (regular mint is not suitable) – 10 g;
cilantro – 15 g;
ground coriander – 5 g;
garlic – 5 cloves;
dill – 15 g;
ground hot pepper – 5 g;
salt – 15 g;
water – 400 ml.

Preparation:

1. Wash and sort the fruits.
2. Pour in water and simmer over low heat for 25 minutes.
3. Add salt and the indicated spices, cook for 10 minutes.
4. Remove from heat, cool, and grind through a sieve.
5. Place on low heat and cook until thick.
6. Pass the garlic through a press, add to the sauce, simmer for 5 minutes.
7. Sterilize jars, preferably very small ones, and pour the sauce into them.
8. Seal tightly, turn over, wrap, wait until cool.

If the sterilization process is carried out carefully and according to the rules, store the sauce at room temperature. In cases where the procedure was not carried out for some reason, the sauce should “winter” in the refrigerator or cellar.

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Soaked sloe: recipes for the winter

In folk medicine, absolutely everything that this unpretentious shrub produces is used: bark, roots, wood, flowers and fruits. Blackthorn berries ripen in September, and it is recommended to start harvesting after the first frost. Then the astringency disappears from them. The fruits of the bush are dried and used to prepare sauces and thick jam. In the old days, it was customary to soak berries in wooden barrels. In our article we will present best recipes soaked thorns. It can be prepared for the winter, either cold or hot.

How to quickly prepare soaked sloe?

With this recipe you can get both liqueur and delicious mint-flavored jam. It will take no more than half an hour to prepare soaked thorns. However, to get a drink with a rich taste, it needs to be infused for about 30-40 days.

The soaked thorns are prepared in the following sequence:

The fruits of the thorny bush (1 kg) are washed, dried on a towel and poured into a three-liter jar.
A syrup is prepared on the stove from 1 kg of sugar and 100 g of water.
The berries in the jar are filled with hot syrup. Mint leaves are placed on top.

As in other soaked sloe recipes, the jars are covered with gauze or a cotton napkin. After this, they are removed to a warm place protected from sunlight for about a month.

Recipe for soaked sloe with spices

Delicious berries cooked in the following way, can be served as a savory appetizer, or as part of a salad or main course.

Step by step soaked thorns are prepared for the winter in the following sequence:

The berries are sorted, washed, dried on a towel and placed in a liter jar.
A marinade is prepared on the stove from water (1 l), salt (½ tbsp), sugar (3 tbsp), cinnamon (½ tsp), allspice peas and clove inflorescences (4 pcs.). As soon as the liquid boils, 80 ml of vinegar should be poured into it.
Berries placed in a glass jar are topped with dry mustard (3 teaspoons).
A piece of gauze is folded into several layers in the shape of a square corresponding to the size of the neck of the jar. A teaspoon of mustard powder is distributed on top. Then the preparation is laid out on the berries, after which they are poured with warm marinade.
As with many other thorn recipes for the winter, it should sit well at room temperature before use. After a month, the workpiece can be placed in the refrigerator, first covered with a nylon lid.

Salted thorns for the winter

The taste of tart berries prepared according to this recipe is often compared to canned olives. In fact, the fruits of the thorny bush were soaked in Rus' along with apples and cabbage. WITH Ancient Greece This cooking option has nothing in common.

The step-by-step recipe is as follows:

Ripe and soft berries (2.5 kg) are washed and placed in glass jars.
A brine is prepared on the stove from 1.2 purified water, salt (6 tablespoons), bay leaf, mustard (5 pieces) and allspice.
Berries in jars are filled with cooled brine.
Each jar is covered with gauze or cotton cloth and left on the table for 4 hours.
The jars go into the refrigerator for 2 weeks. Periodically, they need to be covered with nylon lids and the brine should be shaken so that the sloes cook evenly.
After 14 days, transfer the berries to a clean jar and fill to the top vegetable oil. Can be stored in the refrigerator for up to four months.

Along with the sloe recipes for the winter presented above, salted berries prepared using this option can be stored for up to four months. They are served with meat and fish, and also added to salads, snacks, and hot dishes.

Cold soaked sloe

Do you want to preserve the maximum amount of vitamins and other nutrients in your berries? Give preference to soaked thorn recipes, in which the fruits of the thorny bush are poured cold water. One such cooking method is presented below.

Step-by-step recipe for tasty and healthy thorns:

Prepare enamel or glass dishes.
Pour 3 kg of pre-washed thorn fruits into it.
Prepare the marinade. To do this, boil 1 liter of water, sugar (2 tablespoons) and a tablespoon of salt in a saucepan on the stove. Cool.
Pour the cooled marinade over the prepared sloe berries. Cover the fruits with linen cloth, place a plate on top and place a weight.
Leave the pan for 7 days at room temperature, then move it to a cool place for another 1 month. Ready thorns can be served as an appetizer for main courses.

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Sloe preparations for the winter - recipes

Blackthorn is a thorny shrub that has fruits with a tart taste. You can cook a lot of interesting and useful things from them. But to do this, they need to be collected exclusively in late autumn. Only then do they fully mature. Read below about what you can prepare from thorns for the winter.

Sloe sauce for the winter - recipe

Ingredients:

ripe thorns - 1 kg;
water - 50 ml;
garlic - 8 cloves;
finely chopped dill - 50 g;
ground coriander - 2 teaspoons;
ground red pepper - 1 teaspoon;
dried mint - 1 tbsp. spoon.

Preparation

Cut the thorn in half, add water and boil. As soon as we see that the seeds have separated from the pulp, we remove them. We drain the juice formed during cooking, and grind the thorn mass until pureed. We continue to cook the sauce, gradually pouring in the drained juice. Cook the sauce for about an hour. When the juice runs out, add spices and salt to the sauce. Boil for a couple more minutes and immediately place hot into washed, steamed jars.

Recipe for making sloe sauce for the winter

Ingredients:

ripe thorn berries - 2 kg;
salt - 40 g;
granulated sugar - 200 g;
vinegar 6% - 400 ml;
onion - 300 g;
black peppercorns - 12 pcs.;
ground ginger - ¼ teaspoon;
mustard powder - ¼ teaspoon;
ground allspice - ¼ teaspoon;
hot peppers- 2 pcs.

Preparation

Wash the sloe berries and place them in a saucepan. Chop the onion into rings and add to the thorns. Cook the sauce over low heat without covering it with a lid. When the skin begins to peel off the pulp, turn the berries into puree. Add salt, spices, sugar, vinegar and boil. When the sauce reaches the desired thickness, distribute it into steamed jars and seal.

Sloe compote for the winter without sterilization

Ingredients:

turn - 3 glasses;
water - 2.6 liters;
sugar - 260 g.

Preparation

We sort out the sloe berries, remove the stems, wash them and place them in prepared jars. Pour boiling water over the berries and leave for 20 minutes. Then pour the water into a saucepan, add sugar and let it boil again. Pour the resulting syrup over the berries and immediately cover with boiled lids. We put the jars upside down and wrap them up.

Adjika from thorns for the winter - recipe

Ingredients:

turn - 1 kg;
black pepper;
ground coriander - 5 g;
salt;
garlic - 15 cloves;
dill - 50 g.

Preparation

The berries, previously washed and dried, pour about 100 ml of water and let them boil. Then grind the mass through a colander. Add chopped garlic and finely chopped dill to the resulting mixture, add salt and pepper. Season the adjika with coriander, boil everything together for 10 minutes, and then put it into jars.

Sloe jam for the winter

Ingredients:

ripe thorn berries - 1 kg;
purified water - 300 ml;
granulated sugar - 1 kg.

Preparation

We wash the prepared thorns with cold water and pierce each berry. Prepare syrup from water and sugar and let it cool. We throw the prepared thorn into it and leave it for a day. The next day, remove the berries from the syrup and bring the syrup to a boil. Then add the thorns and cook for about an hour, skimming off the foam. We seal the hot jam into sterile containers and send it for storage.

Sloe jam for the winter - recipe

Ingredients:

thorn - 2 kg;
sugar - 800 g.

Preparation

We sort the berries, removing leaves and twigs. Then wash them, cut them in half and remove the seeds. Place the thorns in an enamel container and pour 100 ml of water on top. Place the dishes on the stove, let the mixture boil, and simmer for half an hour until the berries are soft. And then we puree it. Now add sugar and stir it. Place the mixture on the stove again and cook for about an hour, stirring constantly. Next, pour the jam into washed and steamed jars and close. This jam can also be stored in an apartment. Good luck with your preparations everyone!

womanadvice.ru

what to cook from healthy berries

Recipes for sloe preparations for the winter

Not everyone likes to pick the berries of the thorny steppe bush. However, our ancestors, not being able to take advantage of the benefits of the breeding activities of modern scientists and possessing amazing patience, managed to harvest healthy berries for the winter for centuries. Sloes are a type of wild plum, so technological features its preparations for the winter are similar to the preparation of plum preparations.

Seedless jam recipe

A very tasty addition to tea, having an unusual aroma and a pleasant sweet and sour taste.

Source products:

thorn;
sugar to taste, approximate ratio of berries and granulated sugar is 1:1.

Cooking process:

Rinse the ripe, hard berries and place in a colander.
Place the prepared raw materials in a saucepan, add a little water, and heat under the lid over low heat for half an hour.
Drain the liquid into a separate bowl and cool the berries to room temperature.
Remove the seeds, placing the fruits in a bowl for making jam.
Prepare syrup from granulated sugar in the specified proportion, pour it over semi-finished thorns.
Cook the dessert until desired thickness.
Seal the hot sloe jam into jars that have been heated in any way.
Put away for storage after the workpiece has completely cooled.

Preparing thorn compote for the winter without sterilization

Compotes prepared in this way allow you to retain a significant proportion of nutrients and do not require a lot of time and effort.

Required Products:

thorn berries;
granulated sugar 200 grams for each three-liter jar.

Method for preparing a vitamin drink for the winter:

Wash the collected berries thoroughly and drain in a colander.
Sterilize containers for canning in the oven or over steam, pour boiling water over the metal lids.
Fill the prepared containers with thorns about a third full.
Boil water, pour it over the preparations to the top, and cover with lids.
After cooling completely, pour the liquid into a saucepan and dilute the amount of granulated sugar in it according to the recipe.
Bring the syrup to a boil, simmer until the sugar is completely dissolved.
Pour the resulting solution into jars of steamed berries and roll up.
Turn the finished seams on their side and insulate them with an old fur coat or a warm blanket.
After a day, store it in the basement or cellar.

Sloe jelly

The berries of the bush contain a sufficient amount of gelling substances, so they are excellent for preparing jellies and confitures for the winter without adding pectin. industrial production.

Required products and tools:

fresh thorn berries;
sugar in the proportion of 1 kilogram of sand per 1 liter of finished juice;
utensils for cooking the finished product;
juicer.

Preparation:

Wash the berries thoroughly and boil them, adding a glass of water, over low heat until softened.
Cool the mixture to room temperature, remove the seeds.
Pass the semi-finished product through a regular juicer.
Pour the amount of granulated sugar specified in the recipe into the resulting juice and put on fire.
After the jelly boils, reduce the boiling intensity to minimum and evaporate to a third of the original mass.
The thickness of the future dessert depends on the cooking time - the longer the workpiece is heated, the thicker the finished product will be.
Prepare containers for canning in any convenient way; pour the jelly into jars while it is hot.
Seal the workpiece hermetically and store it in a cool place.

After cooling, the jelly will become even denser and thicker.

Sloe berry liqueur according to an old recipe

Famous classical works describing the life of our ancestors are replete with references to the famous thorn liqueur, loved by all segments of the population - from the poorest to representatives of the ruling elite. Of course, preparing a drink at home is a rather labor-intensive and time-consuming process, but the result is worth it.

Required products and accessories:

containers of suitable size - a jar or bottle;
berries, granulated sugar, boiled water and high-quality vodka in the following proportion- 2 kg/1 kg/0.2 ml/1.8 l.

Preparation of an exclusive alcoholic drink:

Wash the collected berries thoroughly, pour them into a prepared container along with granulated sugar, adhering to the recommended proportions.
Tie the neck of the dish with gauze and place in a warm, sunny place to ferment. Due to the nature of thorn berries, the process will take about a month.
After given period pour a glass of water into the berries with sugar, leave the mixture alone for four months.
Pour the contents into a large saucepan, add alcohol and boil.
After a few minutes, strain the mixture through a metal sieve into sterilized half-liter jars.
Seal tightly and take to the basement to ripen.
The finished blackthorn must be kept in the cellar for six months.
When serving, you just need to pour the contents into a beautiful decanter or bottle.

Not every family prepares alcoholic beverages on an ongoing basis, so this method of preparation allows you to avoid searching for bottles with tight corks in neighbors or elsewhere.

Pickled sloe "You'll lick your fingers"

Modern supermarkets are flooded with canned goods from overseas vegetables and fruits. The prices for such delicacies are steep, and the taste of such preparations, frankly speaking, is not so great. There is a completely worthy replacement, for example, for the famous olives, quite suitable both as an independent snack and as an ingredient for pizza or salads.

Required products and their proportions:

two kilograms of unripe berries;
one and a half liters of clean water;
a tablespoon of table salt;
three large spoons of granulated sugar;
three tablespoons of vinegar 9%;
five cloves;
two bay leaves;
allspice and black peppercorns - to taste.

Preparing an appetizer a la olives:

Wash the berries thoroughly and place them in jars prepared for canning.
Prepare a marinade from water, spices and seasonings; add vinegar only after the solution has boiled and removed from the stove.
Pour the marinade into the jars of sloe and cover with lids.
After five minutes, pour the marinade back into the pan and boil again.
Refill the canned food and roll up immediately.
Allow the workpiece to cool at room temperature, after turning it over and wrapping it up.

After 24 hours, the appetizer is ready for both immediate tasting and storage in the cellar or kitchen cabinet.

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What can be made from thorns for the winter: recipes

Thorn is a low frost-resistant shrub, densely covered with sharp thorns. Its small fruits, which have a specific tart taste, are considered an excellent source of valuable vitamins and microelements. The only disadvantage of these berries is their short shelf life when fresh. Therefore, any prudent housewife should know what can be made from thorns. Recipes for such preparations will be presented in this publication.

Compote

The recipe for this sweet and aromatic drink will certainly be appreciated by young mothers who care about the health of their children. It is interesting because it involves the complete absence of sterilization and allows you to quickly process a large number of berries. To play it you will need:

Filtered water (the amount depends on the volume of cans used).
Kilogram of sloes.
Sugar (200 grams per liter of water).

Having figured out what can be made from thorns, you need to delve into the features of the process itself. The sorted, washed and dried fruits are poured into sterile glass containers and filled with the required volume of boiling water. Cover the container with a lid, wrap it up and leave for at least an hour and a half. Then the cooled liquid is carefully drained into a saucepan, combined with the required amount of sugar and boiled for 5 minutes. The jars with sloe are filled with the resulting syrup, rolled up, turned over, covered with a warm blanket and left to cool completely. The cooled glass containers with compote are put into the cellar or pantry.

Tkemali

This recipe is sure to arouse interest among lovers of Georgian cuisine who are wondering what can be made from thorns. Tkemali, prepared using the technology described below, is perfectly stored all winter without losing its original taste. To stock up on this sauce you will need:

3 kilograms of sloe berries.
100 grams of garlic.
½ cup ground cilantro.
125 milliliters of water.
Salt and ground red pepper (to taste).

Having decided what can be made from thorns for the winter, you should understand in more detail the nuances of the technology. The sorted and washed berries are thrown into a colander, and then placed in a saucepan and poured clean water. All this is placed on the burner that is turned on, brought to a boil and cooked until the fruits are completely softened. The resulting mass is ground through a sieve and returned to the fire. At this stage, salt, red pepper and cilantro are added to the future sauce. After another five minutes, add chopped garlic to the boiling puree-like mixture. Everything is mixed thoroughly, packaged in sterile half-liter jars, rolled up and sent for storage.

Sloe sauce

We recommend paying special attention to another option for preparing tkemali. It will certainly appeal to lovers of moderately hot sauces who still haven’t decided what can be made from thorn fruits. This time you should have on hand:

250 milliliters of water.
Kilogram of sloes.
A pod of red hot pepper.
4 cloves of garlic.
A couple of large spoons of sugar.
3 sprigs of mint.
Large spoon of salt.
A bunch of cilantro or parsley.

The sorted and washed fruits are poured with a glass of boiling water and then sent to the stove. After the first bubbles appear on the surface of the contents of the pan, mint leaves and cilantro (along with inflorescences) are placed in it. All this is boiled for 15 minutes, and then infused under the lid. After a quarter of an hour, the berry mass is crushed using a blender, ground through a sieve and returned to the fire. Salt and sugar are added to the future sauce. In a separate bowl, combine the remaining mint, cilantro, garlic and hot pepper. All this is ground in a meat grinder and mixed with the boiling mass. After ten minutes, remove the sauce from the stove, cool completely, transfer it to hermetically sealed containers and put it in the refrigerator.

Salted thorn

This interesting appetizer vaguely resembles olives. It is prepared from simple ingredients and can be a worthy decoration for any feast. To stock up on salted sloe, you will need:

50-65 grams of salt.
2.5 kilograms of thorns.
1.2 liters of purified water.
5 carnations.
1.2 liters of refined vegetable oil.
A pair of bay leaves.
7 allspice peas.

Having figured out what can be made from thorns, we should talk a little about the technology itself. The sorted, washed berries are placed in clean jars and poured with a chilled marinade made from water, salt, bay leaves and spices. After this, the containers are covered with linen napkins and kept at room temperature. After four hours, the jars are put into the refrigerator and forgotten about for twelve days. Then the berries are removed from the brine, washed in boiled water, returned to containers and filled with refined vegetable oil. Fruits prepared in this way can be stored in the refrigerator for five months. They are served with any meat or fish dishes.

Pickled sloe

Berries prepared according to the recipe described below can not only be served as an independent snack, but also used to create various salads. That's why this technique will certainly arouse some interest among many housewives wondering what can be made from sloe plums. To stock up on this conservation, you will need:

2 kilograms of berries.
3 large spoons of sugar.
3 bay leaves.
Large spoon of salt.
6 carnations.
3 large spoons of vinegar.
1.5 liters of purified water.
Allspice and black peppercorns.

The washed berries are placed in sterile jars and poured with hot marinade made from the above ingredients. After some time, the liquid is carefully drained into a saucepan, brought to a boil and returned to the fruit. The containers are closed metal lids, turn it over, wrap it in a blanket and wait until it cools completely. After this, they are put away in a pantry or cellar.

Jam

The recipe described below will certainly be appreciated by those with a sweet tooth who don’t know what can be made from thorns. The delicacy prepared using this method can not only be served with pancakes, pancakes or pancakes, but also simply spread on a piece of fresh bread. To stock up on a few jars of this treat, you will need:

1.5 kilograms of thorns.
500 milliliters of water.
2 kilograms of sugar.

Washed and sorted berries are poured with a glass of water and placed on the stove. Five minutes after boiling, they are ground through a sieve and covered with sugar. The resulting mass is returned to the heat and boiled until thickened for an hour and a half. Hot jam is packaged in sterile containers, rolled up, cooled and sent to the cellar.

Jam

This recipe is incredibly simple. It allows you to quickly process a large number of fruits, turning them into a sweet treat. To play it you will need:

2.5 kilograms of small forest thorns.
700 milliliters of water.
3 kilograms of sugar.

Process description

For those who have already understood what can be made from sloe, it will be useful to know exactly how to prepare five-minute jam. Sorted, washed and dried berries are laid out in layers in a suitable bowl, sprinkled with sugar. Then all this is placed on the stove, brought to a boil, poured with the required amount of filtered water and boiled for five minutes.

The hot mass is carefully packaged in sterile jars, rolled up, covered with a warm blanket and left until completely cooled. Cooled containers with thorn jam are put into the cellar or pantry. A delicacy prepared in this way does not lose its taste for a long period. If the temperature is maintained, it can be stored for up to five years.

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What to cook from thorns for the winter: recipes for sweet and spicy dishes

The thorn harvest rarely fails, but in other years it is so large that the question involuntarily arises: what to cook from the thorns for the winter? The recipes for sweet and savory dishes collected in this material will help you make preparations for every taste.

What is needed per kilogram of thorns:

water - glass;
sugar – kilogram;
rose oil (optional) – 2 drops.

How to cook:

Wash the thorns. Place together with the bones in a basin, cover with sugar, and fill with water.
After an hour, put on low heat and cook for half an hour.
Remove the berries and place in sterilized jars.
Cook the syrup, stirring, for another half hour. Add a couple of drops of rose oil to it and stir.
Pour syrup over berries. Seal the jars tightly.

You can also make jam from sloe for the winter using the same recipe as from plums.

Per kilogram of sloes:

water – 0.5 liters;
sugar – 1.5 kg.

How to cook:

Wash the thorns, remove the seeds from them, cutting them lengthwise.
Add 0.5 kg of sugar, pour a glass of water, leave for an hour.
Puree with a blender, add the remaining sugar and water.
Place on low heat and cook for 40 minutes.
Place in sterilized jars, seal them and put away for the winter.

As the jam cools, it will become much thicker and spread well on toast.

What you need for a 3-liter jar:

0.5 kg of sloe;
0.5 kg apples;
water - how much will go into the jar;
sugar - 0.25 kg per liter of water.

Cooking method:

Wash the thorns and dry them.
Wash the apples and cut into large pieces.
Sterilize a 3-liter jar and place the fruit in it.
Boil water, pour boiling water into the jar.
Cover with a clean lid, wrap and leave for half an hour.
Drain the liquid from the jar into a saucepan, add the required amount of sugar, stir and boil until it dissolves.
Pour the boiling syrup over the fruit. Screw on the lid.
Turn it over, cover it with a sweatshirt, and after 48 hours store it in the pantry.

Compote from one thorn is prepared in the same way, but its fruit is taken twice as much, that is, a kilogram. This drink, according to many, tastes better with apples, so we have provided this recipe. Compote with zucchini is prepared according to a similar recipe.

Pickled sloe like olives

What you will need:

thorns (preferably unripe) – 1 kg;
water – 0.75 l;
9 percent vinegar – 50 ml;
black and allspice - a couple of peas each;
cloves and bay leaves - 2 pieces each;
sugar – 2 tablespoons;
salt – 2 teaspoons.

How to cook:

Rinse the thorns, removing the “tails,” dry them, and place them in small jars that have been sterilized in advance.
Cook the marinade and pour it over the fruits. Leave for 15 minutes.
Pour the marinade into a saucepan, boil and pour over the fruit again.
Roll up the jars or close with screw caps.
Turn over and wrap well. Leave for 36 hours. Put it away for permanent storage to eat in winter.

Pickled sloe is often called “Russian olives,” since Rus' learned how to salt it a long time ago. True, back then it was made in brine and stored in the cellar. Nowadays, not everyone has conditions suitable for storing salted sloe, but pickled sloe stands well in winter even at room temperature. Therefore, we suggest not to salt it, but to marinate it according to the above recipe.

Tkemali sauce

What you need to prepare 1 liter of thorny “Tkemali”:

thorn – 1.5 kg;
cilantro – 15 g;
dill – 15 g;
pennyroyal – 10 g;
ground coriander – 5 g;
ground hot pepper – 5 g;
garlic – 5 cloves;
salt – 15 g;
water – 0.4 l.

Cooking method:

Sort and wash the fruits.
Fill with water and cook for 25 minutes.
Add salt and spices, cook for another 10 minutes.
Cool, rub through a sieve.
Put it back on the heat and cook until the sauce has a fairly thick consistency.
Squeeze the garlic into the sauce and simmer for 5 minutes.
Place in small sterilized jars (or bottle).
Sterilize in a water bath for a quarter of an hour.
Seal the jars and store them away for the winter as soon as they have cooled.

Blackthorn is not so easy to collect - the entire plant is densely covered with tenacious spines. But the medicinal value encourages traditional healers and representatives of official medicine to harvest thorn raw materials no matter what, because the harm of thorns lies only in its “prickliness”.

General characteristics of the plant

Blackthorn is a spreading, thorny shrub with plum-colored drupes, which is why one of the popular names of the plant is prickly plum.

Botanical description

A root sucker plant can grow as tall tree, up to 6 m tall or in the form of a bush. The thorn bush has a main trunk and a highly branched voluminous crown, reaching a height of 3 m.

Roots. The plant is anchored in the soil by a powerful root system with fleshy rhizomes and lateral roots, which provide the thorn with a sufficient amount of moisture.
Stems. Stem wood is particularly durable. The main trunk is covered with brown or dark brown bark. It is erect and highly branched. On the surface of the trunk and branches of the thorn there are many prickly thorns. One-year-old young shoots often emerge from the rhizomes of thorns, which are localized around the trunk and form a kind of thicket. Their surface is velvety to the touch due to dense pubescence. The shoots end with a thorn.
Leaves. They are regularly replaced with young ones as the plant matures. Wedge-shaped at the base, they have a pointed apex. Form sheet plate- obovate or elliptical. Each leaf sits on a branch on a medium-length petiole. The edge of the leaf plate resembles sharp saw teeth. Feature- leaves blooming as the flowers fade.
Flowers. They have a very delicate, white-pink color. Exude subtle pleasant aroma, which attracts bees well, which makes the thorn an excellent honey plant. Flowering begins early - in April, and can last until mid-May. Blackthorn thickets bloom en masse, attracting insects. The flowers are arranged on the branches so densely that it seems as if the entire bush is covered with a white tablecloth.
Fruit. They are attached to thorn branches using medium-length stalks. The fruit is a drupe, distinguished by juicy pulp, strongly associated with the seed. The green flesh of the fruit has a sweet-sour taste and astringency, which disappears soon after the first frost. The fruit itself is small, its diameter can reach 1.5 cm. The fruits are dark blue in color and densely covered with a waxy bluish coating.

Interestingly, the ripe fruits are attached to the branches so tightly that they can remain until next spring. From an adult bush you can collect up to 4 kg of fruit.

Habitat

Sloe thickets consist of small bushes. When the plant develops singly, it forms a voluminous tall bush. Often blackthorn can be found on the side of the road, on a sunny forest edge or in a wasteland. Thickets form in ravines and on slopes, as well as in ravines. Sloes develop especially well in soil rich in lime salts.

The area where sloe grows is the European continent, Asia Minor, as well as North Africa. Often found in Ukraine, Belarus, Moldova, Kazakhstan. On the territory of Russia, it actively grows in the European part, as well as in the North of Siberia.

Procurement of raw materials

The saturation of the plant with useful substances makes it possible for all its parts to be used for medicinal purposes. Sloes are harvested in stages for the winter.

Harvesting bark. Begins in early spring - in March. The bark is cut in slices from the main trunk and adult branches. The area of the cuts should be small to quickly heal the damage. Do not damage the wood with a knife, so as not to destroy the plant. The thorn bark is laid out in the sun in the open air or dried using a dryer at a temperature of about 60 ° C.
Preparation of flowers. It begins in mid-April - the period of budding or the beginning of flowering. The inflorescences are carefully cut or torn off and laid out under diffused sunlight on a fabric or paper tray. Dry, turning the raw materials regularly.
Preparation of leaves. It begins after the plant has completely flowered, when all the flowers have already withered and the leaves have bloomed well. It is advisable to collect the largest leaves and dry them under a canopy in the open air or in a dryer.
Harvesting young shoots. They are collected in the middle and end of June, since it is then that the greatest concentration of useful substances is concentrated in the shoots. Young shoots are tied into panicles, hung in diffused sunlight or in a shaded place, under open air. You can spread the raw materials in a thin layer on a tray or dry them in an oven or dryer.
Harvesting fruits. It begins in September, when the still greenish fruits contain a large amount of tannins. Sloe harvesting continues until mid-October. It is at this time that pleasant-tasting berries are collected, ideal for making desserts and jams, as well as broad-spectrum medicines. A certain part of the tannins remains in the fruits even after frost.
Harvesting roots. Starts in late autumn. It is advisable to carry out harvesting among artificial or naturally growing thickets, since it is there that the restoration of the number of plant individuals occurs quickly. Dig up the roots, wash them with running cold water, dry them in the sun and dry them in an oven or electric oven.

To obtain fresh fruit in winter, you can freeze sloe. To do this, the berries are sorted, washed with clean water, and dried to remove moisture. After this, the fruits are laid out on a wide tray in one layer and placed in the freezer for a couple of hours. The berries are poured into a bag or plastic container.

Frozen fruits can be stored for no more than six months. Dried fruits, leaves, inflorescences, shoots are stored for a year in a well-ventilated dark place, packed in paper or fabric bags. The bark and roots can be stored for up to three years.

Why are berries valuable...

All parts of the sloe are rich in tannins, which have a number of therapeutic properties.

Astringent action. It is manifested by the ability of the tannins of thorn fruits to form albuminates - special proteins of a dense structure - with the proteins of the skin and mucous membranes. A film of albuminates protects damaged areas of the epithelium from mechanical and chemical irritation.
Healing effect. Under the influence of tannins, irritation of damaged areas is reduced, this accelerates the rate of epithelization.
Antimicrobial action. The tannins of sloe fruits have bacteriostatic and fungistatic properties, that is, they eliminate bacterial and fungal infections and prevent their development in the area of skin damage.
Antiexudative action. Thorn reduces the production of exudate in the damaged area, dries out weeping wounds and ulcers.
Anti-inflammatory effect. It lies in the ability of thorns to reduce the production of prostaglandins and leukotrienes - the main mediators of inflammation that provoke hyperemia and swelling of inflamed tissues.

In addition to tannins, thorn fruits contain a lot of other useful components.

Sloe leaves, in addition to tannins, contain bitterness, flavonoids, and phytoncides. This gives them beneficial properties for health:

anti-inflammatory;
antibacterial;
antioxidant;
antiplatelet;
vozoprotective;
cardiac stimulant;
secretory.

The chemical composition of thorn flowers has not been thoroughly studied. It is known that the glycoside amygdalin contained in it is in low concentrations, and therefore has therapeutic properties:

diuretic;
laxative;
diaphoretic;
expectorant;
antispasmodic;
antibacterial.

The bark and roots of thorns are saturated with tannins, and therefore are actively used as an antidiarrheal agent.

The glycoside amygdalin is found in high concentrations in the thorn seed. It should not be swallowed due to the toxicity of the substance mentioned. Amygdalin breaks down in the body to form poison - hydrocyanic acid.

Benefits of Turns

Sloe flowers and leaves are actively used in folk medicine as a diuretic for various intoxications and swelling of the heart or kidneys. The beneficial effect of thorn leaves on blood vessels helps combat capillary fragility and varicose veins. Indications for the use of sloe for vascular pathologies are expanding to vasculitis, due to its anti-inflammatory properties.

The diaphoretic properties of thorn fruits are useful for feverish conditions, and the antibacterial properties are useful for inflammatory and infectious diseases skin. In addition, it is known that preparations from thorn flowers can eliminate nausea.

Improving metabolism when using sloe helps alleviate the patient's condition with gout, since the plant is able to remove salt deposits from the body. The hypoglycemic effect of berries makes it possible to use them for diabetes.

Medicinal preparations of the root and bark are used for diarrhea, as a strengthening agent, and also for colitis of various origins, to restore and optimize intestinal function.

Impact on the body

The rich chemical composition of the fruits determines their widespread use for medicinal purposes.

Sloes are also given anti-allergic properties due to their detoxifying properties. Interestingly, most of the therapeutic effects of thorns are not accompanied by side effects. It is for this reason that contraindications for sloe include only individual hypersensitivity reactions. But the use of the turn when breastfeeding and pregnancy must be discussed with your doctor.

Therapeutic use

Recipes for using sloe are varied. Below are the most common ones.

Infusion

Peculiarities. Taken orally for the treatment of chronic diseases of the liver, kidneys, and ureter. With the help of infusion you can significantly speed up your metabolism. Cleansing the body allows you to get rid of skin diseases infectious and allergic nature. The infusion is used to wash wounds, eliminate rashes, and also on the face as a remedy for acne.

Preparation and use

Two tablespoons of a mixture of flowers and leaves are poured into a glass of slightly cooled boiled water.
The product is infused all night (about eight hours).
In the morning, strain, take a quarter glass orally, three times a day.

Decoction

Peculiarities. Using this decoction you can reduce fever, remove symptoms of fever and speed up recovery from colds and viral diseases.

Preparation and use

Dried rhizomes (5 g), pour a glass of boiling water, place in a slowly boiling water bath.
Simmer the product for half an hour.
Remove from the bath, cool for three hours, then filter.
Take a quarter glass orally, three times a day.

Fruit remedy

Peculiarities. A decoction of the fruit is taken orally for various inflammatory diseases, regardless of their location (rheumatism, gout, cystitis, pancreatitis, colitis, bronchitis).

Preparation and use

A couple of tablespoons of dried fruits are poured with half a liter of boiling water.
The fruits are simmered over low heat for 10 minutes.
After removing from heat, filter the product. Take half a glass, four times a day, before meals.

Tincture

Peculiarities. When making a tincture of thorns, it is necessary to take into account the fact that before preparing it, the fruits are rinsed with water, without washing off the waxy coating.

Preparation and use

A kilogram of ripe, washed fruits, freed from seeds, is placed in a glass jar, filled with 300 g of sugar.
The neck of the jar is covered with gauze. The vessel is placed for three days in a warm and sunny place.
Pour vodka or diluted alcohol into the fermented mixture and mix thoroughly.
The jar is closed with a lid. Infuse the mixture for two weeks at room temperature.
The first week you need to shake the jar daily.
After the infusion period has expired, the resulting drink is filtered through several layers of gauze.
Take 30 ml orally, three times a day.

Often, thorn fruits are included in preparations for weight loss, blood pressure correction, and inflammation relief.

Role in cooking

Sloe fruits are actively used for preparing first and second courses, desserts and sauces. The famous tkemali sauce includes the sweet and sour pulp of these fruits. Bulgarians add fruits to porridges to give them a special flavor. Sloe jam and jam, as well as jelly and compotes with its addition, have a special taste.

Lovers of home-made drinks appreciated the taste of the fruit. Prickly plums are used to flavor vodka, and moonshine is prepared from overripe berries. Sloe-based wine has an interesting color and a sweet-sour, slightly astringent taste. Making sloe liqueur at home has also gained popularity.

Pouring

Peculiarities. It takes a long time to prepare, but the result is a very tasty and healthy low-alcohol drink.

Preparation

4 kg of fresh, ripe thorns are pitted, placed in a container, 3 kg of sugar is added, and 200 ml of water is added.
The mixture is placed in a warm, sunny place for fermentation. The neck of the container is tied with gauze.
After active fermentation begins, the container is transferred to a warm place, a rubber glove is put on the neck, piercing one finger.
Infusion in a warm place is carried out until the glove is completely deflated.
The drink is filtered into storage containers and placed in the basement for a month to age.

The beneficial properties of thorns are relevant in everyday life. Artificial planting of thorns is often carried out to strengthen the soil near ravines and the banks of a reservoir. A powerful root system prevents soil displacement and landslides. Sloes are often grown as hedges to protect garden plots. With proper care of the plant, you can form a crown or bushes, turning this quality to the benefit of the farm.

According to reviews from breeders, the sloe is perfect for the role of rootstock in the selection of new species of apricot, peach and other garden plants. The wood and bark are used for tanning leather. By boiling the fruits in alkali, a red dye is obtained. Popular in furniture production, because its red-brown wood lends itself well to polishing.

The healing properties of thorns have been known for a long time. Thanks to modern research, they are not refuted by modern official medicine. In ancient times, the plant was given magical properties, and the places where the thorn seeds sprouted were considered sacred.

Thorn is a shrub of the Rosaceae order, popularly called prickly plum. This popular name was given to him because of the fruits, vaguely reminiscent of small plums. But this is perhaps the only similarity between fruit tree and bushes. After all, the taste and beneficial properties of the thorn are very different from its blue-violet counterpart. Having a unique chemical composition, berries become a real medicine. But, of course, on condition correct application. And today we will tell you in detail about teren: the benefits and harms of the plant, its use in healthy cooking and folk medicine.

Composition of the thorn

The benefits of thorns for the body lie in its chemical composition. Of the useful substances, you should pay attention to the high content of dietary fiber, organic acids, fiber and pectin. Also, the fruits contain various amino acids, monosaccharides, essential oils and tannins. But its main value is its vitamins and mineral components. Sloes are a source of vitamin A. Its content in berries is much higher than in carrots or other vegetables and fruits.

also in large quantities There are B vitamins, vitamin C, E and PP. As for minerals, almost the entire periodic table can be found in berries, at least its useful ones component. So if there is a lack of potassium, calcium, iodine, zinc, sodium, iron, magnesium and phosphorus in the body, it is quite possible to compensate for the deficiency by regularly eating sloe berries.

With all this, thorns are a low-calorie product. Its nutritional value is only 55 kcal per 100 g of berries. So they may well be included in the diet as a source of vitamins and minerals.

Benefits of thorns for the body

The uniqueness of the thorn is that For medicinal purposes, almost all parts of the plant can be taken, with the exception of the seeds..

Useful properties of the plant:

Fresh sloe fruits, compotes, jelly and berry jam have a laxative effect, which allows them to be used effectively for the treatment of chronic constipation. In addition, they normalize work digestive system, relieves bloating and helps solve the problem of chronic flatulence. Due to its enveloping effect on the mucous membrane of the gastrointestinal tract, regular consumption of sloe fruits reduces the risk of developing stomach ulcers, gastritis and colitis.
Thorn has a cleansing effect on all organs. With its help, it is advisable to cleanse the body of toxins, toxins and other toxic substances accumulated in it. This same cleansing property helps to normalize the intestinal microflora and reduce the number of pathogenic microorganisms living in its various parts.
The cleansing effect of thorns also extends to the liver and kidneys. Hence the widespread practice of including berries in the complex treatment of liver diseases.
Thorn has an expectorant, antimicrobial, anti-inflammatory and antipyretic effect. This makes it possible to effectively use it in the complex fight against various diseases of viral and bacterial etiology.
Following useful property sloe berries - normalization of work nervous system. Infusions and compotes from fruits help get rid of dizziness, relieve irritability and attacks of “nervous” nausea. The recipes effectively solve the problems of depression and constant stress, providing a slight calming effect.
The antibacterial and anti-inflammatory effects of the berries have found application in dental treatment. And the astringent property is used in the treatment of diseases of the gums and oral mucosa.
It is also useful to consume thorns for people suffering from diseases of the cardiovascular system. Due to the high potassium content, the berries have a strengthening effect on blood vessels and heart muscle. And normalizing heart rhythms prevents the development of many heart diseases. In addition, eating berries helps reduce blood cholesterol levels and normalize blood pressure in people suffering from hypertension.
The rich vitamin composition allows you to activate the immune system, directing the work of defenses to prevent the development of diseases and combat existing chronic pathologies.
Fresh sloe berries have also found their use in cosmetology. Masks and other cosmetics with pulp are used to treat acne, acne and pustular rashes.
The benefits of sloe berries for the female body - elimination PMS symptoms and reduction of pain in the lower abdomen during menstruation.
Thorn is also useful for men, as it normalizes the functioning of the prostate gland. And this, in turn, is an excellent prevention of prostate adenoma.

There are several recipes for effective diets for weight loss using sloe berries. By helping to establish metabolic processes and actively absorb food taken, eating fruits prevents the appearance of fatty deposits.

Why are thorns dangerous for the body?

Assessment of the harm of thorns to the body is carried out on an individual basis. Thus, berries are dangerous for people with diseases caused by increased acidity stomach, gastritis and gastric ulcers in the acute stage. We should not exclude the possibility of a strong allergic reaction when eating fresh juicy fruits.

Common adverse reactions:

staining of tooth enamel with a bluish tint (removed naturally after a few days);
weight gain due to uncontrolled consumption of berries in products with a lot of sugar (for example, jam).

The seeds of sloe berries contain amygdalin, a toxic substance that reacts with aquatic environment. Therefore, ready-made sweet dishes, jelly and compotes prepared without removing the seeds cannot be stored for long periods of time.

What is useful to cook from thorns?

Few people know that fresh berries perfectly complement ready-made main courses and light vegetable salads . But the most common ways to use sloe are compotes, decoctions and jam. Let's talk about them.

Compote

For 1.5 liters of pure water you will need about 200 g of berries, half a glass of sugar and a little citric acid (on the tip of a knife). Pour the washed berries with water and add citric acid. Bring to a boil, add sugar and leave to simmer for 20-30 minutes. It is recommended to strain the finished compote before use..

Useful medicinal decoction

A decoction is prepared from dense fruits in which the integrity of the peel is not compromised.. Rinse 2 tbsp. berries and pour boiling water (0.5 l). Cover the container with a lid and leave for 1 hour. Strain the finished broth and use according to the recipe, depending on the type of disease.

Sloe jam (seedless)

To make healthy jam, peel 2 kg of berries from the seeds and sprinkle them with sugar (about 0.5 kg). Without stirring, leave the container with the berries overnight.

The next morning, boil the berries until tender. If before cooking you find that the juice released is not enough, you can add a little boiled water.

Place the finished jam into sterilized jars and seal. Store preferably in the refrigerator.

To enhance and diversify the taste, you can add vanilla or cinnamon to the sloe jam before turning it off.

In order for the thorn to be truly beneficial and not cause any harm to the body, you must approach the selection and consumption of berries wisely:

Berry picking begins after the first frost. When buying sloe at the market, choose fruits without signs of rot or other defects.
The amount of healthy thorns is 100 g per serving. It is recommended to enjoy berries no more than twice during the week.
The maximum amount of useful substances is contained in the fresh fruits of the plant. Fresh berries cannot be stored for more than 7-10 days. Dried, frozen and dried sloe can be stored for a year.
To benefit your figure, it is recommended to eat thorns along with other berries and fruits, lean meats, herbs and vegetables. Which do not contain starch.

Like this useful product– thorn berries. And if you have no contraindications to their use, you can independently evaluate their beneficial effects on the body. Just remember to follow the tips above.