Is it possible to dry the turn. What can be made from thorns for the winter: recipes

The fruits of the blackthorn are used mainly for the production of wines (table, dessert, strong), low-acid - for the preparation of jam, tea surrogates and other products.

At the same time, it was found that the blackthorn for winemaking can be used not only in a mixture with other fruits, but also in its pure form. The process of alcoholic fermentation proceeds actively and during natural fermentation, wines with an alcohol content of 14.75-15% are obtained. Blackthorn wine is distinguished by its high palatability and delicate pleasant aroma. The only drawback inherent in wine made from blackthorn is that the clarification processes proceed slowly in it, despite the significant content of tannins. It is known that fully ripe thorns, after they have been "captured" by frost, become less tart; juice from them in some countries is used to mask the vices of wines.

The fruits of the wild blackthorn are also used for the production of alcoholic beverages (vodka). To do this, they are first subjected to alcoholic fermentation, followed by distillation of the alcoholic liquid.

It is also possible to obtain juices, extracts, syrups from the fruits of the blackthorn and use them for the production of liqueurs, tinctures, liqueurs and vinegar. It is noted that alcoholic drinks made from blackthorn have a positive effect on digestion.

The fruits of the blackthorn contain a significant amount of pectin, so they can be used in the confectionery industry in the production of not only jams, but also jams, marshmallows, marmalade, candied fruits, caramel fillings and many other products.

Preserves and jams made from blackthorn are distinguished by their characteristic aroma and spicy taste.

The turn can also be successfully used for the production of marinades - canning with acetic acid, as well as for canning in hermetically sealed containers in the production of compotes.

In some regions, the fruits of the blackthorn are naturally dried in the sun or under sheds, as well as with the help of warm air in fruit and vegetable dryers and in Russian ovens.

The kernels of the seeds (pits) of the blackthorn are very rich in fat and contain amygdalin, therefore they can be used for the production of fatty and essential bitter almond oils.

Blackthorn seed shells can be used in the chemical industry for the production of activated carbon.

The fruits, flowers, bark and roots of blackthorn are used in folk medicine as a blood purifier and for gastrointestinal diseases. A decoction of the roots is used for dental diseases, as a rinse.

Blackthorn flowers are of great medicinal value as a gentle laxative and emollient.

Dried sloe leaves are used in some areas as a substitute for tea.

It should be noted that the peoples of the Caucasus find application for all parts of the blackthorn plant. In addition to nutritional and taste value, the juice from the fruit of the blackthorn, boiled in lye, is used to color the cloth red.

Turn can be used to create hedges.

It can be introduced into windbreaks, used to strengthen ravines and as rootstocks for plum orchards (dwarf) and peach.

Turn gives brown-reddish, very hard wood (specific gravity from 0.71 to 0.94).

The wood of the thorn, although it has considerable hardness and is quite well polished, does not have a beautiful color, warps and cracks; used for the production of tool handles and other purposes. Bark and wood contain a significant amount of tannins, so they can be used for tanning leather. The bark contains dyes, and when vitriol is added to it, black dye and good quality ink can be obtained; an alkaline decoction of the bark gives a yellow color.

Tern is a honey plant.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

I look forward to the end of August with particular impatience - it is at this time that my favorite fruits ripen in the country - the turn. The turn is a kind of plums, which is very popular in central Russia. The turn has a pronounced sweet and sour taste, it is smaller than the usual plum, round in shape.

Compote from the turn turns out just fabulous. And pies (and pies), and jam, and sauces, and, of course, wine. But all the same, I freeze most of the turn - it's easier to save it for the winter, in the freezer the berries do not take up as much space as jars with rolled up compote on the shelves, and it takes very little time to freeze the turn.

Total cooking time - 23 hours 0 minutes Active cooking time - 0 hours 20 minutes Cost - very economical Calories per 100 gr - 54 kcal Number of servings - 1 serving

Ingredients:

Plum - optional (turn)

Cooking:

We collect the turn. We examine the collected fruits and immediately get rid of those that seem to us quite bad - from cracked and spoiled specimens.

We wash the turn under running water.

After that, a slightly tedious part begins - the plums need to be cut in half and the pits thrown away. So, firstly, we will save space in the freezer - because seedless fruits take up much less volume than fruits with stones. Secondly, we will get rid of rotten inside, wormy and spoiled plums, because sometimes it is impossible to check the fruit for worminess from the outside.

Thus, we process all the berries. In a ripe, fully ripe blackthorn, the bone gets rid of the pulp very easily, so this processing does not take much time.

We put the berries in a bag and weigh them. It is best to freeze the berries in small portions - they freeze faster, while releasing less juice. And they are easier to process 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 of the freezer.

We sign each package or container with berries, write the date of freezing, the name of the product and weight, and send it to the freezer. Now, in winter, all the wonderful dishes from the turn will be available to us, in addition, the fruits at low temperatures will retain most of their vitamins and minerals.

Before cooking, remove the sloes from the freezer and let thaw in the refrigerator for several hours. Compotes, jams and sauces can be cooked from the whole mass, but for pies and pies, the released juice must be drained. Bon Appetit!

Do you like these recipes?

Menunedeli.ru

Blackthorn blanks for the winter: cooking recipes

Fall is the perfect time to stock up for the winter. A good alternative to traditional and classic preparations of tomatoes, cucumbers, peppers, currants and raspberries is rolled sloe fruits. The thorn crop rarely fails gardeners. Its fruits are unique, they are distinguished by their characteristic astringency and pleasant sweetness. The recipes are amazing too. You can cook delicious jam, jam, meat sauce, compote with apples and much more.

Features of blanks from the turn

The turn is a rare visitor to gardeners' plots. Much more common is such a culture as thorns. This is the same plant as blackthorn, it has all its vitamin and mineral properties. But the fruits are much larger, not so tart in taste and sweeter.

The blackthorn is a wild crop, and the blackthorn 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. The thorn plum has a rather pronounced tart, astringent, sour taste. The sauce from it will be an ideal addition to meat and poultry, improve digestion when taking heavy and fatty foods.

If the fruit is harvested in late autumn, it acquires a pronounced sweetness while retaining its astringency. The turn is harvested in the same way as the plum, using the same technologies, but the taste will differ in a different saturation and flavor shades. And if it takes courage to consume it fresh, almost everyone likes it processed.

Sweet sunsets for the winter

The fruit is quite dense. Before preparing blanks from the turn, it is infused in granulated sugar for at least 20 hours. During this time, the fruits will release juice and, mixed with sugar, will give syrup. Additionally, the following cooking rules should be considered:

1. 1. In both early and late varieties of blackthorn, the degree of maturity is determined by the dark blue, inky color of the skin and pink flesh. Only hard fruits, slightly unripe, are suitable for harvesting.
2. 2. The turn is boiled whole, divided in half and removing the bone. If the skin is removed according to the prescription, then before that the fruit is doused with boiling water.
3. 3. Not all varieties allow you to remove the stone, so there are ways to prepare uncut fruit.
4. 4. When making jam, the turn is boiled as a whole, then rubbed to separate the pulp from the stone and skin.

Blackthorn jam

Required Ingredients:

• turn - 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.

Cooking:

1. 1. Wash the berries thoroughly. Place in a deep saucepan. Sprinkle with sugar in a ratio of 1:1. Add water.
2. 2. After a few hours, put on a minimum fire. Cook for 30 minutes.
3. 3. Remove the berries with a slotted spoon, put them in pre-sterilized jars.
4. 4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. 5. Pour the berries with the resulting liquid.
6. 6. Close the jars hermetically with sterilized lids.

In order to prepare sloe jam, you need only three ingredients:

• turn - 1 kg;
• water - 0.5 l;
• sugar - 1.5 kg.

Prepare as follows:

1. 1. Rinse the turn, cut in half, remove the bones.
2. 2. Pour half the sugar, add the same amount of water, set aside for an hour.
3. 3. Use a blender to puree, add the remaining water and sugar.
4. 4. Put on fire, reduce it to a minimum and boil for about 40 minutes.
5. 5. Arrange in pre-sterilized jars, cork, turn over and cover with a warm blanket. Wait until they cool down.

Compote with apples

For such a compote, based on one 3-liter container, you will need products such as:

• turn - 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.

Cooking:

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

Pickled Blackthorn

If you make a turn according to this recipe, then it will taste like olives. You will need the following ingredients:

• unripe turn - 1 kg;
• water - 750 ml;
• 9% vinegar - 50 ml;
• peppercorns (allspice, black) - a few pieces;
• cloves - 2 pcs.;
• bay leaf - 2 pcs.;
• sugar - 2 tbsp. l.;
• salt - 2 tsp without a slide.

Cooking:

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

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

Sauce "Tkemali"

Blackthorn sauce is almost the same as cherry plum sauce. Take as ingredients:

• turn - 1.5 kg;
• marsh mint (regular 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.

Cooking:

1. 1. Wash and sort the fruits.
2. 2. Pour in water, boil over low heat for 25 minutes.
3. 3. Add salt and these spices, cook for 10 minutes.
4. 4. Remove from heat, cool, grind through a sieve.
5. 5. Put on a slow fire and boil until thick.
6. 6. Pass the garlic through a press, add to the sauce, simmer for 5 minutes.
7. 7. Sterilize jars, preferably very small ones, pour sauce into them.
8. 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 has not been carried out for any reason, the sauce must “overwinter” in the refrigerator or cellar.

vusadebke.com

Soaked turn: recipes for the winter

In folk medicine, absolutely everything that this unpretentious shrub gives 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 shrub are dried, used to make sauces and thick jams. In the old days, it was customary to soak the berries in wooden barrels. In our article, we will present the best soaked sloe recipes. It can be prepared for the winter, both cold and hot.

How to quickly cook soaked turn?

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

The soaked turn is prepared in the following sequence:

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

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

Recipe for soaked sloes with spices

Delicious berries prepared in the following way can be served at the table as a savory snack, and as part of a salad or main course.

A step-by-step soaked turn for the winter is prepared in the following sequence:

1. The berries are sorted, washed, dried on a towel and put into a liter jar.
2. A marinade is prepared on the stove from water (1 l), salt (½ tablespoon), sugar (3 tablespoons), cinnamon (½ teaspoon), allspice peas and clove inflorescences (4 each). As soon as the liquid boils, 80 ml of vinegar should be poured into it.
3. Berries, folded in a glass jar, are covered with dry mustard (3 teaspoons) on top.
4. 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 workpiece is laid out on the berries, after which they are poured with a warm marinade.
5. As with many other winter sloe recipes, it should be well infused at room temperature before use. After a month, the workpiece can be put in the refrigerator, after having covered it with a nylon lid.

Salted sloe 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 prickly bush were soaked in Russia along with apples and cabbage. This cooking option has nothing to do with Ancient Greece.

The step by step recipe is as follows:

1. Ripe and soft berries (2.5 kg) are washed and laid out in glass jars.
2. A brine is prepared on the stove from 1.2 purified water, salt (6 tablespoons), bay leaves, mustard (5 pcs.) And allspice.
3. Berries in jars are filled with cooled brine.
4. Each jar is covered with gauze or cotton cloth and left on the table for 4 hours.
5. Banks are sent to the refrigerator for 2 weeks. Periodically, they need to be covered with nylon lids and shake the brine so that the turn is cooked evenly.
6. After 14 days, transfer the berries to a clean jar and pour vegetable oil to the top. Can be stored in the refrigerator for up to four months.

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

Blackthorn, cold soaked

Do you want to keep the maximum amount of vitamins and other useful substances in berries? Give preference to soaked blackthorn recipes, in which the fruits of the prickly bush are poured with cold water. One of these cooking methods is presented below.

A step-by-step recipe for a delicious and healthy turn:

1. Prepare enamel or glassware.
2. Pour 3 kg of pre-washed blackthorn into it.
3. Prepare marinade. To do this, boil 1 liter of water, sugar (2 tablespoons) and a tablespoon of salt in a saucepan on the stove. Cool down.
4. Pour the prepared sloes with the cooled marinade. Cover the fruits with a linen cloth, put a plate on top and put a load.
5. Leave the pan for 7 days at room temperature, then move it to a cool place for another 1 month. Ready turn can be served at the table as an appetizer for main courses.

fb.ru

Blackthorn blanks for the winter - recipes

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

Blackthorn sauce for the winter - recipe

Ingredients:

• ripe turn - 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. a spoon.

Cooking

Cut the turn in half, fill with water and boil. As soon as we see that the bones have separated from the pulp, we remove them. Drain the juice formed during cooking, and grind the mass from the blackthorn to a puree-like state. We continue to cook the sauce, gradually pouring in the drained juice. Boil the sauce for about an hour. When the juice runs out, put spices and salt in the sauce. Boil for a couple more minutes and immediately lay out hot in washed, steamed jars.

Recipe for making blackthorn sauce for the winter

Ingredients:

• berries of ripe blackthorn - 2 kg;
• salt - 40 g;
• sugar sand - 200 g;
• vinegar 6% - 400 ml;
• onion - 300 g;
• black peppercorns - 12 pcs.;
• ground ginger - ¼ teaspoon;
• mustard powder - ¼ teaspoon;
• ground allspice - ¼ tsp;
• hot pepper - 2 pcs.

Cooking

My blackthorn berries and place in a saucepan. Chop the onion into rings and add to the sloe. Cook the sauce over low heat without closing the lid. When the skin begins to peel off the pulp, we turn the berries into a puree. Add salt, spices, sugar, vinegar and boil. When the sauce acquires the desired density, distribute it into steamed jars and cork.

Blackthorn compote for the winter without sterilization

Ingredients:

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

Cooking

We sort out the blackthorn berries, remove the tails, wash them and place them in prepared jars. Pour the berries with boiling water and leave for 20 minutes. Then we pour the water into the pan, pour sugar into it and let it boil again. Pour the berries with the resulting syrup and immediately roll up the boiled lids. We put the banks upside down and wrap.

Adjika from blackthorn for the winter - recipe

Ingredients:

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

Cooking

Berries, previously washed and dried, pour about 100 ml of water and let it boil. Then we grind the mass through a colander. In the resulting mixture, put chopped garlic and finely chopped dill, salt and pepper. We season adjika with coriander, boil everything together for 10 minutes, and then lay it out in jars.

Blackthorn jam for the winter

Ingredients:

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

Cooking

We wash the prepared turn with cold water and pierce each berry. We make syrup from water and sugar and let it cool. We throw a prepared turn into it and leave it for a day. The next day, we extract the berries from the syrup, and bring the syrup to a boil. Then pour in the turn and cook for about an hour, removing the foam. We seal the hot jam in sterile containers and send it to storage.

Blackthorn jam for the winter - recipe

Ingredients:

• turn - 2 kg;
• sugar - 800 g.

Cooking

We sort out the berries, removing leaves and twigs. Then wash them, cut in half and remove the bones. We place the turn in an enameled container and pour 100 ml of water on top. We put the dishes on the stove, let the mass boil, boil for half an hour until the berries are soft. And then we puree. Now add sugar and stir it. Put the mass back on the stove and cook for about an hour, stirring constantly. Next, pour the jam into washed and steamed jars and close. You can store such jam in an apartment. Good luck with all preparations!

womanadvice.ru

what to cook from healthy berries

Recipes for blanks from thorns for the winter

Not everyone likes to pick berries from a prickly steppe shrub. However, our ancestors, not being able to enjoy the benefits of the breeding activities of modern scientists and possessing amazing patience, managed for centuries to harvest useful berries for the winter. The blackthorn is a kind of wild plum, so the technological features of its preparation for the winter are similar to the preparation of plum preparations.

seedless jam recipe

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

Starting products:

• turn;
• sugar to taste, the approximate ratio of berries and granulated sugar is 1: 1.

Cooking process:

1. Rinse ripe, hard berries, discard in a colander.
2. Put the prepared raw materials in a saucepan, add a little water, warm under a lid over low heat for half an hour.
3. Drain the liquid into a separate bowl, cool the berries to room temperature.
4. Remove the bones, putting the fruits in a bowl for cooking jam.
5. Prepare a syrup of granulated sugar in the specified proportion, pour them with sloe semi-finished products.
6. Cook the dessert to the desired thickness.
7. Seal jam from the turn hot in jars heated in any way.
8. Remove for storage after the workpiece has completely cooled.

Preparation of thorn compote for the winter without sterilization

Compotes prepared in this way allow you to save 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.

How to prepare a vitamin drink for the winter:

1. Thoroughly wash the collected berries, put in a colander.
2. Sterilize canning containers in the oven or over steam, pour boiling water over metal lids.
3. Pour the turn into prepared containers by about a third.
4. Boil water, fill it with blanks to the top, cover with lids.
5. After complete cooling, drain the liquid into a saucepan, dilute the amount of granulated sugar prescribed by the recipe in it.
6. Bring the syrup to a boil, boil until the sugar is completely dissolved.
7. Pour jars with steamed berries with the resulting solution, roll up.
8. Turn the finished seamings on their side, insulate with an old fur coat or a warm blanket.
9. After a day, put away for storage in the cellar or cellar.

Blackthorn jelly

The berries of the shrub contain a sufficient amount of gelling substances, therefore they are excellent for harvesting jelly and jams for the winter without the addition of industrial pectin.

Necessary products and tools:

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

Cooking:

1. Wash the berries thoroughly and boil them, adding a glass of water, over the slowest heat until softened.
2. Cool the mixture to room temperature, remove the bones.
3. Skip the semi-finished product through a regular juicer.
4. Pour the amount of sugar prescribed according to the recipe into the resulting juice and put on fire.
5. After boiling the jelly, reduce the intensity of boiling to a minimum, evaporate by a third of the original mass.
6. The density of the future dessert depends on the cooking time - the longer the workpiece is heated, the thicker the finished product will be.
7. Prepare containers for canning in any convenient way; pour jelly into jars should be hot.
8. Seal the workpiece hermetically, store in a cool place.

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

Blackthorn berry filling according to an old recipe

Famous classical works describing the life of our ancestors are replete with references to the famous blackthorn liqueur, loved by all segments of the population - from the poorest to the ruling elite. Of course, making a drink at home is a rather laborious and lengthy process, but the result is worth it.

Required products and accessories:

• dishes of suitable volume - a jar or a 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:

1. Thoroughly wash the collected berries, pour into the prepared container along with granulated sugar, adhering to the recommended proportions.
2. Tie the neck of the dish with a gauze cloth and place in a warm, sunny place for fermentation. Due to the characteristics of blackthorn berries, the process will take about a month.
3. After this period, pour a glass of water into the berries with sugar, leave the mixture alone for four months.
4. Pour the contents into a large saucepan, add alcohol and boil.
5. After a few minutes, strain the mass through a metal sieve into sterilized half-liter jars.
6. Seal tightly and take out to the basement for ripening.
7. Ready blackthorn must be aged in the cellar for six months.
8. When serving, you just need to pour the contents into a beautiful decanter or bottle.

Not every family is engaged in the procurement of alcoholic beverages on an ongoing basis, so this method of procurement allows you to avoid looking for bottles with tight corks in your neighbors or elsewhere.

Pickled turn "Lick your fingers"

Modern supermarkets are flooded with canned fruits and vegetables from overseas. The prices for such delicacies bite, and the taste of such blanks, frankly, is not so hot. There is quite a 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 carnations;
• two bay leaves;
• allspice and black peppercorns - to taste.

Preparing appetizers a la olives:

1. Thoroughly wash the berries, put in jars prepared for canning.
2. Prepare marinade from water, spices and seasonings, pour vinegar only after boiling the solution and removing it from the stove.
3. Pour jars of sloes with marinade, cover with lids.
4. After five minutes, pour the marinade back into the pan, boil again.
5. Refill canned food and roll up immediately.
6. Allow the workpiece to cool at room temperature, after turning over and wrapping.

In a day, the appetizer is ready both for immediate tasting and for storage in the cellar or kitchen cabinet.

zakatushki.ru

What can be made from thorns for the winter: recipes

The turn 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 minerals. The only disadvantage of these berries is a short shelf life fresh. Therefore, any prudent housewife should know what can be made from the turn. Recipes for such preparations will be presented in this publication.

Compote

The recipe for this sweet and fragrant drink will surely be appreciated by young mothers who care about the health of their children. It is interesting in that 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).
• A kilo of thorns.
• Sugar (200 grams per liter of water).

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

Tkemali

This recipe will surely arouse interest among lovers of Georgian cuisine, who are wondering what can be made from blackthorn. Tkemali, prepared according to 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 blackthorn berries.
• 100 grams of garlic.
• ½ cup ground cilantro.
• 125 milliliters of water.
• Salt and ground red pepper (to taste).

Having decided on what can be done from the turn for the winter, you should take a closer look at the nuances of the technology. The sorted and washed berries are thrown into a colander, and then laid out in a saucepan and poured with clean water. All this is placed on the included burner, brought to a boil and boiled until the fruit is completely softened. The resulting mass is ground through a sieve and again returned to the fire. At this stage, salt, red pepper and cilantro are added to the future sauce. After another five minutes, chopped garlic is sent to the boiling puree-like mixture. Everything is thoroughly mixed, packed in sterile half-liter jars, rolled up and sent for storage.

Thorn sauce

We recommend paying special attention to another option for preparing tkemali. It will certainly appeal to lovers of moderately spicy sauces, who have not yet decided what can be made from blackthorn. This time you should have:

• 250 milliliters of water.
• A kilo of thorns.
• A pod of red hot pepper.
• 4 cloves of garlic.
• A couple of large spoons of sugar.
• 3 sprigs of mint.
• A large spoonful 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 insisted under the lid. After a quarter of an hour, the berry mass is crushed with a blender, rubbed through a sieve and returned to the fire. Salt and sugar are added to the future sauce. In a separate bowl, combine the remains of mint, cilantro, garlic and hot peppers. All this is ground in a meat grinder and mixed with a boiling mass. After ten minutes, the sauce is removed from the stove, cooled completely, transferred to hermetically sealed containers and put in the refrigerator.

salty turn

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 thorns, you will need:

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

Having figured out what can be made from the turn, you should talk a little about the technology itself. The sorted washed berries are laid out in clean jars and poured with chilled marinade, boiled from water, salt, bay leaves and spices. After that, the containers are covered with linen napkins and kept at room temperature. Four hours later, the jars are put in the refrigerator and forgotten about them for twelve days. Then the berries are taken out of the brine, washed in boiled water, returned to the containers and poured 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 turn

Berries prepared according to the recipe described below can not only be served as an independent snack, but also used to create various salads. Therefore, this technique will certainly arouse some interest among many housewives, who are thinking about what can be done from a turn plum. To stock up on this preservation, you will need:

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

The washed berries are laid out in sterile jars and poured with hot marinade made from the above ingredients. After some time, the liquid is carefully decanted into a saucepan, brought to a boil and returned to the fruits. The containers are closed with metal lids, turned over, wrapped in a blanket and waited for complete cooling. After that, they are removed to the pantry or cellar.

Jam

The recipe described below will surely be appreciated by those with a sweet tooth who do not know what can be made from the turn. A delicacy prepared in this way can not only be served with pancakes, pancakes or pancakes, but simply spread on a piece of fresh bread. To stock up on a few jars of this treat, you'll need:

• 1.5 kilograms of turn.
• 500 milliliters of water.
• 2 kilos of sugar.

Washed and sorted berries are poured with a glass of water and sent to the stove. Five minutes after boiling, they are ground through a sieve and covered with sugar. The resulting mass is returned to the fire 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 kilos of sugar.

Process description

For those who have already understood what can be made from the turn, it will be useful to learn how to cook five-minute jam. Sorted, washed and dried berries are laid out in layers in a suitable bowl, sprinkling them with sugar. Then all this is placed on the stove, brought to a boil, poured with the right 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 to cool completely. Cooled containers with sloe jam are removed to the cellar or pantry. The delicacy prepared in this way does not lose its taste for a long period. Subject to the temperature regime, it can be stored for up to five years.

fb.ru

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

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

What you need per kilogram of turn:

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

How to cook:

1. Rinse the turn. Put together with the bones in a basin, cover with sugar, fill with water.
2. After an hour, put on low heat and cook for half an hour.
3. Remove the berries and arrange in sterilized jars.
4. Boil the syrup, stirring, for another half an hour. Add a couple of drops of rose oil to it, stir.
5. Pour syrup over berries. Close jars tightly.

You can also cook jam for the winter from the turn according to the same recipe as from plums.

Per kilogram of turn:

• water - 0.5 liters;
• sugar - 1.5 kg.

How to cook:

1. Rinse the turn, remove the bones from it, cutting along.
2. Pour 0.5 kg of sugar, pour a glass of water, leave for an hour.
3. Puree with a blender, add the rest of the sugar and water.
4. Put on a quiet fire and cook for 40 minutes.
5. Arrange in sterilized jars, cork them and put them 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 turn;
• 0.5 kg of apples;
• water - how much will go into the jar;
• sugar - 0.25 kg per liter of water.

Cooking method:

1. Rinse the turn and pat dry.
2. Wash the apples and cut into large pieces.
3. Sterilize a 3 liter jar and put fruit in it.
4. Boil water, pour boiling water into a jar.
5. Cover with a clean lid, wrap and leave for half an hour.
6. Drain the liquid from the jar into a saucepan, add the desired amount of sugar, stir and boil until it dissolves.
7. Pour boiling syrup over fruits. Screw on the lid.
8. Turn over, cover with a sweatshirt, after 48 hours, store in the pantry.

Compote from one turn is prepared in the same way, but its fruits are taken twice as much, that is, a kilogram. With apples, this drink, according to many, tastes better, so we brought this recipe. Compote with zucchini is also prepared according to a similar recipe.

Pickled sloe like olives

What will be required:

• turn (preferably unripe) - 1 kg;
• water - 0.75 l;
• vinegar 9 percent - 50 ml;
• black and allspice - a pair of peas;
• cloves and bay leaf - 2 each;
• sugar - 2 tablespoons;
• salt - 2 teaspoons.

How to cook:

1. Rinse the turn, removing the “tails”, dry it, put it in small jars, sterilized in advance.
2. Boil the marinade and pour over the fruits. Leave for 15 minutes.
3. Drain the marinade into a saucepan, boil and pour over the fruits again.
4. Roll up jars or close with screw caps.
5. Turn over and wrap well. Leave for 36 hours. Remove to a place of permanent storage to eat in the winter.

Pickled sloes are often called "Russian olives", since they learned to salt it in Russia a long time ago. True, then it was made in brine and stored in the cellar. Now, not everyone has conditions suitable for storing salted turn, but pickled turn is good in winter even at room temperature. Therefore, we suggest not to pickle it, but to marinate it according to the above recipe.

Sauce "Tkemali"

What you need to prepare 1 liter of sloe "Tkemali":

• turn - 1.5 kg;
• cilantro - 15 g;
• dill - 15 g;
• marsh mint - 10 g;
• ground coriander - 5 g;
• ground hot pepper - 5 g;
• garlic - 5 cloves;
• salt - 15 g;
• water - 0.4 l.

Cooking method:

1. Sort, wash the fruits.
2. Fill with water and boil for 25 minutes.
3. Add salt and spices, cook for another 10 minutes.
4. Cool, wipe through a sieve.
5. Return to heat and simmer until the sauce is thick enough.
6. Squeeze the garlic into the sauce, boil for 5 minutes.
7. Divide into small sterilized jars (or bottle).
8. Sterilize in a water bath for a quarter of an hour.
9. Seal the jars and put away for the winter as soon as they cool.

» Plums

Mankind in the process of evolution has learned to benefit from almost everything. The thorn, known from biblical traditions, was no exception, because it was from its thorny branches that the crown for Jesus Christ was woven. Despite the infamous 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.

The turn is a rather tall shrub growing up to 3.5-4.5 m in height.. Some species are represented as low-growing trees up to 5 m high. Thorny branches are completely covered with sharp thorns.

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

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

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

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

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

Calorie content and chemical composition

The chemical composition of the turn varies by geographic region, but the basics remain the same. The fruits contain:

• glucose, sucrose and fructose;
• pectin;
• tannins and aromatic substances;
• 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 blackthorn fruits is 49-54 kcal per 100 g.

Tart-acid wild plum berries ripen in July-August, but at this time they are not removed, because they are practically inedible, due to the high content of tannins.

Usually, fruit picking begins after the first frost. In the process of freezing, the chemical composition in the blackthorn fruits changes - the amount of organic acids and tannins decreases, the berries lose their astringency and become tasty.

From one adult bush, thorns collect up to 12-15 kg of fruit., which are distinguished by good keeping quality and transportability.

Useful properties of Terene for the human body

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

fruit fruit

Blackthorn berries are eaten fresh, and also dried or prepared from them jams, jams, pasteurized juices. The fruits of this fruit have a lot of useful properties.:

• normalize microflora and improve intestinal motility, relieve flatulence;
• remove harmful substances from the body and reduce slagging;
• get rid of insomnia, increased irritability, nausea and shortness of breath;
• reduce and normalize the weight of patients. A specially designed diet includes blackthorn berries in the diet, which contribute to the burning of body fat, the normalization of metabolic processes;
• strengthen the walls of blood vessels, lower blood pressure and cholesterol levels in the blood, reduce the risk of developing heart disease;
• improve kidney health and liver in various pathologies;
• strengthen immunity, mobilizes the body's defenses;
• are a prophylactic against the development of prostate adenoma, normalize the work of the prostate;
• strengthen gums;
• reduce painful menstruation.

Flowers and leaves

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

• purify the blood and remove toxins from the body;
• get rid of skin purulent and erysipelatous inflammations help with furunculosis;
• cleanse the liver, normalize bowel 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 thorn flowers: 25 g of flowers are poured into 0.5 liters of boiling water and wrapped in a container with a drink for 10-15 minutes to infuse. Thornflower tea is drunk as usual without a strict dosage, and is also used for external use as lotions.

Decoctions of sloe leaves have the same properties as flower. For their preparation, the leaves are torn off in the middle of summer, after the flowering of the shrub has ended. They are dried and stored in the same way as the flowers, and the prepared decoctions are drunk like ordinary tea.

Roots, shoots and bark

• The roots are dug up in autumn, 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 harvested in early summer., dried in the open air and stored for a year.
• The bark is removed from the shrub in early spring until the plant blooms. Drying and storage of the bark is carried out similarly to harvesting the roots.

Decoctions from the 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. In the form diluted with boiled water, decoctions are used for douching with female inflammations.

Contraindications and possible harm to human health

Thorn fruits have no special contraindications for human health. Reduce the consumption of berries for those who are concerned about stomach problems:

• gastritis;
• gastric ulcer in the acute stage;
• increased acidity of the stomach.

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 blackthorn, the teeth are stained in a bluish tint. It looks extremely unaesthetic, and the blue from the teeth is completely washed off only after a few days.

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

The use of thorn berries not contraindicated in children and pregnant women, and the latter is even useful for toxicosis and bouts of nausea.

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

Recipes with thorn

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

Jam

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

• Sort and wash 1 kg blackthorn let the water drain.
• Remove pits from berries.
• From 1.5 kg of sugar and 2-3 glasses of water boil syrup.
• After the sugar is completely dissolved in the boiling syrup, add the turn, boil and remove the pan from the heat.
• Cool the jam to room temperature and put it to boil again, bringing to a boil and boiled for 2-3 minutes.
• The third time Boil the jam and cook over low heat until fully cooked. During the cooking process, stir occasionally and remove the foam.
• Cooked hot jam pour into dry sterilized jars and roll up with tin lids. After cooling, remove the jars for storage.

Blackberry juice

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

Kvass from blackthorn

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

• Grind the washed and pitted fruits to a puree state, 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.
• Thereafter bottle and put in the refrigerator.

Simple thorn liqueur

The preparation of a classic turne liqueur takes a lot of time - aging will take 4-6 months. Blackthorn drinkers use a faster recipe. For him, you need to take 1 kg of turn, 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:

• Berries sort out, remove rotten and spoiled, wash and pit.
• peeled pulp mix with sugar and put in a glass jar.
• Tie the jar with two-layer gauze and put on sunny window sill.
• Pour vodka after 2-3 days, mix the berries and put the jar in a dark place with room temperature (cupboard or pantry).
• Keep the liquor for 14 days, and shake the jar with the contents daily for the first week.
• In two weeks strain the drink and bottle it. Seal tightly and store away.

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

Conclusion

A thorny thorny shrub with inconspicuous berries, upon closer inspection, turned out to be a useful plant. From it you can prepare alcoholic and non-alcoholic drinks, sweet preparations for the winter, seasonings and sauces for various dishes.

Useful for the human body are the fruits of blackthorn and all kinds of decoctions prepared from different parts of the plant. Their use is not limited to certain dosages - healing decoctions are drunk like regular tea. The main condition for maintaining the therapeutic effect of the turn is the observance of the timing of the collection and drying process of raw materials.

• Pre-treatment is recommended for fruits that quickly oxidize (apricots, apples, peaches, berries, etc.): they should be heated to 100 ° C, then cooled, and after that they should be mashed.
• Place a solid tray on a sieve, lightly grease it with vegetable oil so that the finished marshmallow does not stick to the tray.
• Distribute the prepared mass evenly over the pallet, while making the layer in the middle thinner than along the edges. .
• No more than 2 cups of puree should be used per pallet.
• You can check the readiness by stickiness in the center: the finished one practically does not stick.
• Remove the marshmallow while still warm, then roll it into a tube, cool, wrap with cling film and place in an airtight container. Marshmallow will keep much longer in the refrigerator.

Temperature - 60°C

Time - 12-14 hours

Pasta is a great appetizer. It can be reconstituted by diluting with water or juice and used as a sauce or puree. It is easy to make a wonderful dessert for children from marshmallow - as a layer in biscuits or filling for pies. To make jam without sugar, three parts of marshmallow must be poured with one part of boiling water. Marshmallow is prepared from fruit or vegetable puree or grated fruit, but then the layer turns out to be thick. Previously, at your own discretion, the workpiece can be boiled and sweetened with sugar or honey.

Blackthorn is a shrub that has long been known in many countries of the world. Some people associate it with Jesus Christ (it was from this plant that his wreath was made), but most often the blackthorn is famous for its beneficial properties, which allow it to be used as a medicinal raw material. As a result, questions arise as to whether how to dry the turn and what can be cooked from it.

Calorie content and chemical composition of the turn

Before proceeding to a discussion of the beneficial properties of the berries, leaves or flowers of the blackthorn, it is worth talking about its calorie content and chemical composition. There are only 54 kcal per 100 grams of the product, due to which it can be called low-calorie. The turn also contains 1.5 g of protein, 0.3 g of fat and 9.4 g of carbohydrates (per 100 g).

Blackthorn fruits contain glucose, fructose, fiber, malic acid, pectin, tannins, vitamins A (RE), E, ​​C and B2. Among the microelements included in the composition, one cannot fail to note iron, which accounts for 10.6% per 100 grams of the product. It is also worth remembering macronutrients: potassium (9.6% of the required daily intake), calcium (3.2%), magnesium (4.3%). The berries of the plant are also characterized by the content of phosphorus, iron and sodium, which also has a positive effect on the healing properties of the turn.

A large amount of vitamins C and E is found in the leaves of the shrub, where they are harmoniously combined with phenolcarboxylic acids, anthocyanins and flavonoids.

Did you know? In many beliefs and legends, the turn is a symbol of suffering, trials and difficulties that fall on the fate of a person. However, having overcome them, he becomes the owner of many benefits. Given the beneficial properties of the shrub, this is partly true.

Useful and healing properties of thorns

As you can see, blackthorn fruits contain a lot of valuable and useful substances for human health: sugars, organic acids, fiber, etc. Due to this, they have a diuretic (diuretic), astringent, diaphoretic and antiseptic effect. This means that these berries are great for normalizing the digestive system (useful for indigestion, diarrhea), relieving nausea, stopping vomiting, destroying microbes and bacteria.

In addition to the fruits, the leaves of the bush are often used, from which herbalists brew teas (act as a home diuretic, laxative and healing agent), infusions (bandages soaked in them are applied as compresses to wounds, which significantly reduces the healing time). Together with berries, the leaves of this miraculous plant are excellent for the role of an aid in diseases of the genitourinary system: cystitis, nephritis, urolithiasis. You can use the fruits of the turn and to increase appetite. Simply put, knowing the right recipes, you can safely use any part of the plant for treatment.

The use of thorns for medicinal purposes

Useful properties of berries, leaves, flowers and even thorn rhizomes have been found wide application in non-traditional (folk) medicine. So, the turn copes well with edema, dysentery, candidiasis, vaginitis, nonspecific colitis and general intoxication of the body. In case of food poisoning, the use of blackthorn berries allows you to quickly cleanse the body of toxins and improve the functioning of the digestive tract. A decoction prepared from sloe branches is an excellent helper in the treatment of gout, and also helps to remove uric acid salts from the body.

Antioxidants and flavonoids, which are part of the berries, reduce capillary permeability and improve blood circulation, promoting blood clotting. Knowing how useful the turn is, and wanting to test its beneficial properties on your own experience, the following recipes for making teas, decoctions or infusions will come in handy.

Important! The seeds of the fruits of the plant contain a toxic glycoside - amygdalin, which splits off hydrocyanic acid, so you should immediately get rid of them.

Blackthorn flower and leaf tea

Blackthorn flower and leaf tea used for cystitis, chronic constipation and prostate adenoma. In addition, it has a pleasant taste and aroma, thanks to which this drink can be drunk daily as a general tonic.

It is not difficult to prepare such tea: the dried leaves and flowers of the blackthorn are mixed, and then two full teaspoons of the raw material (with top) are poured into ¼ l of water, after which the resulting composition should be slowly brought to a boil and filtered. Tea is consumed daily, but no more than two cups a day.

Blackthorn juice

Useful not only dried turn, but also juice from fresh berries. In particular, it helps to get rid of jaundice, and also acts as an antibacterial agent, having a negative effect on Giardia and other protozoa. It is also effective for skin diseases, in the treatment of which appropriate compresses will help.

To prepare juice, the pulp of the fruits of the shrub is separated from the stone, heated to 60-70 ° C and kneaded into a pulp. The juice squeezed out of it can be consumed immediately or rolled into jars.

Infusion of thorn flowers

An infusion made from thorn flowers has a positive effect on metabolism, and also normalizes liver function. In fact, it is prepared in the same way as tea: 40 g of dried flowers are poured into a glass of boiling water and left to infuse for 40 minutes, after which they are filtered and drunk 150 ml three times a day. This recipe is also suitable in cases where you need to get an effective laxative from shrub flowers. In addition, if there are problems with the liver, kidneys, bladder and for colds, the following infusion will be useful: 40 g of blackthorn flowers are poured into a glass of warm boiled water and filtered after infusion for 10 hours. Take the remedy before meals four times a day for ¼ cup.

Prepare an infusion using sloe leaves, very simple: for one glass of hot water there is one tablespoon of crushed leaves of the plant, after which the resulting composition must be boiled over medium heat for 15 minutes. After the liquid has cooled, it is filtered and squeezed. Ready infusion is taken in ½ part of a glass (you can also take a full glass) three times a day before meals. This remedy has good diuretic properties, so it is recommended to use it for edema, diseases of the kidneys and organs of the genitourinary system.

The leaves of the blackthorn are also often used to heal wounds and ulcers, in the treatment of which the fresh parts of the bush are simply applied to sore spots, and the dried parts are steamed in boiling water and compresses are made from them.

Blackthorn tincture

For the preparation of tincture from the blackthorn, its berries are also suitable. Pre-harvested fruits of the shrub (it is advisable not to wash them, but simply select good and intact ones) are poured into a jar and poured with vodka, moreover, so that the berries are covered 5 cm above their level. The tincture needs constant monitoring, and as the vodka is absorbed, it must be topped up. After three months, the liquid is drained, and sugar is added to the berries (10 kg of fruit will need 1.5 kg of sugar). After that, the fruits must be kept for another month (until the syrup is formed), and then filtered and mixed with the liquid that was separated at the very beginning. Within six months you will feel just an incredible aroma of tincture.

Decoction of berries

Incredibly useful and general tonic is decoction of blackthorn berries, for the preparation of which you will need to pour 1 tablespoon of fresh or dried raw materials with a glass of boiling water, leaving it to infuse for 1 hour. Take liquid on an empty stomach (in the morning) for 4 days. A decoction of blackthorn berries can be used to increase appetite, as well as a diuretic, astringent and antiseptic.

Decoction of bark and roots

The roots and bark of the blackthorn, as well as the rest of the shrub, have a number of medicinal properties. Therefore, it is not surprising that various decoctions of them are often used in folk medicine. The roots have been harvested since autumn, for which these parts are first dug up and left for a short time in the sun. At the second stage, the raw materials prepared in this way should be placed in a special dryer or in a conventional oven for further drying (in the end, the roots should break easily without changing their color much).

There are several ways to prepare a decoction of the bark and roots of blackthorn. When using the first option, 20 parts of water fall on one part of the dried roots and bark. The resulting mixture is brought to a boil and left to languish in a water bath for 20 minutes. The finished product is cooled and taken 1-2 tablespoons 4-5 times a day. Such a decoction is excellent for the role of antipyretic and diaphoretic.

For the second method, 5 g of crushed root or bark is brewed in 200 ml of boiling water, then placed in a water bath and boiled for 30 minutes, and then allowed to brew for another hour. Ready cooled and filtered broth should be taken three times a day for 1/3 cup (after meals).

If desired, you can prepare a decoction only from the bark. To do this, pour 1 teaspoon of dry crushed raw materials with a glass of boiling water and simmer for 15 minutes over low heat. The finished product can be used instead of tea. For douching, one glass of decoction should be diluted with boiled water in a 1: 1 ratio.

Thorn root decoction can be used for diarrhea and during respiratory diseases, and it also improves the general condition of the patient with malaria.

Decoction of young shoots and branches

Another good diaphoretic is a decoction of finely chopped, pre-dried sloe branches(in its action, such a remedy is not inferior to raspberries and has an antipyretic effect). To prepare such a decoction, pour 1 teaspoon of raw materials with a glass of boiling water and leave to simmer over low heat for 15 minutes. You need to use the product in a warm form, but there are no requirements for dosage.

Methods for harvesting and storing raw materials from sloes

Whatever you decide to cook from berries or sloe leaves, in any case, they must first be sorted out and washed. If you picked the fruits yourself, you can simply rinse them, while the purchased berries are washed more thoroughly, changing the water several times.

Flowers are being prepared during their budding period, and the leaves immediately after flowering. Young shoots are to be collected and harvested in May or June. At this time, they can be well dried in the fresh air, in the wind or in the shade, and also placed in a ventilated area. The bark can be removed from the tree before it blooms, and the roots are best dug up in the fall. In the future, having slightly dried them in the sun, you can dry them in ovens.

The fruits of the blackthorn can be harvested as they ripen, but it is better after the first frost. They are well suited for making compotes (you can roll them up in jars for the winter), wines, tinctures, syrups, marmalades and even pickles. Any product will have an attractive color, pleasant smell and original sweet and sour taste.

Freezing can also be used to preserve fruits, however, in this case, do not forget that Before packing the berries, the seeds must be removed from them.