What can be made from thorns for the winter: recipes. How to keep sloes fresh for the winter. What is useful turn for human health: use and contraindications Is it possible to dry the turn for the winter

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 it is sometimes 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. 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. 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. Not all varieties allow you to remove the stone, so there are ways to prepare uncut fruit.
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. Wash the berries thoroughly. Place in a deep saucepan. Sprinkle with sugar in a ratio of 1:1. Add water.
2. After a few hours, put on a minimum fire. Cook for 30 minutes.
3. Remove the berries with a slotted spoon, put them in pre-sterilized jars.
4. Boil the remaining syrup for another 30 minutes, stirring constantly.
5. Pour the berries with the resulting liquid.
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. Rinse the turn, cut in half, remove the bones.
2. Pour half the sugar, add the same amount of water, set aside for an hour.
3. Use a blender to puree, add the remaining water and sugar.
4. Put on fire, reduce it to a minimum and boil for about 40 minutes.
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. Thoroughly wash the turn, leave it whole.
2. Wash apples and chop coarsely.
3. Sterilize the jar, fold all the fruits.
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. Drain the water from the jar into a container in which the syrup will be boiled.
6. Add sugar, 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 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. Rinse the turn, sort out, remove soft, dried, spoiled fruits.
2. Arrange in sterilized jars (preferably a small volume - about 0.5 l).
3. Prepare the marinade from the remaining ingredients. Pour hot into jars, set aside for 15 minutes.
4. Drain the liquid back into the pot, boil and refill the containers with the thorns.
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. Wash and sort the fruits.
2. Pour in water, boil over low heat for 25 minutes.
3. Add salt and these spices, cook for 10 minutes.
4. Remove from heat, cool, grind through a sieve.
5. Put on a slow fire and boil until thick.
6. Pass the garlic through a press, add to the sauce, simmer for 5 minutes.
7. Sterilize jars, preferably very small ones, pour 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 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:

The fruits of the prickly 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.
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:

The berries are sorted, washed, dried on a towel and put into a liter jar.
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.
Berries, folded in a glass jar, are covered with dry mustard (3 teaspoons) on top.
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.
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:

Ripe and soft berries (2.5 kg) are washed and laid out in glass jars.
A brine is prepared on the stove from 1.2 purified water, salt (6 tablespoons), bay leaves, mustard (5 pcs.) 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.
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.
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:

Prepare enamel or glassware.
Pour 3 kg of pre-washed blackthorn into it.
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.
Pour the prepared sloes with the cooled marinade. Cover the fruits with a linen cloth, put a plate on top and put a load.
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.

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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 healthy 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:

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

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

Wash the berries thoroughly and boil them, adding a glass of water, over the slowest heat until softened.
Cool the mixture to room temperature, remove the bones.
Skip the semi-finished product through a regular juicer.
Pour the amount of sugar prescribed according to the recipe into the resulting juice and put on fire.
After boiling the jelly, reduce the intensity of boiling to a minimum, evaporate by a third of the original mass.
The density 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 jelly into jars should be hot.
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:

Thoroughly wash the collected berries, pour into the prepared container along with granulated sugar, adhering to the recommended proportions.
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.
After this 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 mass through a metal sieve into sterilized half-liter jars.
Seal tightly and take out to the basement for ripening.
Ready blackthorn must be aged in the cellar for six months.
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:

Thoroughly wash the berries, put in jars prepared for canning.
Prepare marinade from water, spices and seasonings, pour vinegar only after boiling the solution and removing it from the stove.
Pour jars of sloes with marinade, cover with lids.
After five minutes, pour the marinade back into the pan, boil again.
Refill canned food and roll up immediately.
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, minced 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 surely 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 made 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.

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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:

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

Rinse the turn, remove the bones from it, cutting along.
Pour 0.5 kg of sugar, pour a glass of water, leave for an hour.
Puree with a blender, add the rest of the sugar and water.
Put on a quiet fire and cook for 40 minutes.
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:

Rinse the turn and pat dry.
Wash the apples and cut into large pieces.
Sterilize a 3 liter jar and put fruit in it.
Boil water, pour boiling water into a jar.
Cover with a clean lid, wrap and leave for half an hour.
Drain the liquid from the jar into a saucepan, add the desired amount of sugar, stir and boil until it dissolves.
Pour boiling syrup over fruits. Screw on the lid.
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:

Rinse the turn, removing the “tails”, dry it, put it in small jars, sterilized in advance.
Boil the marinade and pour over the fruits. Leave for 15 minutes.
Drain the marinade into a saucepan, boil and pour over the fruits again.
Roll up jars or close with screw caps.
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:

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

Tern is a shrub of the Rosaceae order, popularly referred to as prickly plum. Such a popular name was given to him because of the fruits, vaguely resembling plums of small size. But this is perhaps the only similarity between a fruit tree and a shrub. Indeed, in taste and useful properties, the turn is very different from its blue-violet counterpart. Having a unique chemical composition, berries become a real medicine.. But, of course, subject to proper application. And today we will tell you in detail about Teren: the benefits and harms of the plant, its use in healthy cooking and traditional medicine.

Turn Composition

The benefit of the turn for the body lies in its chemical composition. Of the nutrients, you should pay attention to the high content of dietary fiber, organic acids, fiber and pectin. Also in sufficient quantities in the fruits there are various amino acids, monosaccharides, essential oils and tannins. But its main value is vitamins and mineral components. The turn is a source of vitamin A. Its content in berries is much higher than in the same carrots or other vegetables and fruits.

Also in large quantities are vitamins of group B, vitamin C, E and PP. As for minerals, almost the entire periodic table can be found in berries, at least its useful component. So with a lack of potassium, calcium, iodine, zinc, sodium, iron, magnesium and phosphorus in the body, it is quite possible to make up for the lack by regular consumption of blackthorn berries.

With all this, the turn is 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.

The benefits of thorns for the body

The uniqueness of the turn is that for medicinal purposes, you can take almost all parts of the plant, with the exception of seeds.

Useful properties of the plant:

Fresh sloes, compotes, jelly and berry jam have a laxative effect, which allows it to be effectively used to treat chronic constipation. In addition, they normalize the digestive system, relieve bloating and help solve the problem of chronic flatulence. Due to the enveloping effect on the mucous membrane of the gastrointestinal tract, regular consumption of blackthorn fruits reduces the risk of developing stomach ulcers, gastritis and colitis.
Turn 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. The same cleansing property helps to normalize the intestinal microflora and reduce the number of pathogenic microorganisms living in its various departments.
The cleansing action of the blackthorn also extends to the liver and kidneys. Hence the widespread practice of including berries in the complex treatment of liver diseases.
Tern has an expectorant, antimicrobial, anti-inflammatory and antipyretic effect. This allows you to effectively use it in the complex fight against various diseases of viral and bacterial etiology.
The next useful property of blackthorn berries is the normalization of the nervous system. Fruit infusions and compotes help get rid of dizziness, relieve irritability and bouts of "nervous" nausea. Recipes effectively solve the problems of depression and constant stress, providing a slight calming effect.
The antibacterial and anti-inflammatory effects of berries have been used in dental treatment. And the astringent property is used in the treatment of diseases of the gums and oral mucosa.
It is useful to use the turn and people suffering from diseases of the cardiovascular system. Due to the high content of potassium, the berry has a strengthening effect on blood vessels and the heart muscle. And the normalization of heart rhythms prevents the development of many heart diseases. In addition, the use of berries helps to 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 protective forces to prevent the development of diseases and combat existing chronic pathologies.
Fresh sloes have also found their use in cosmetology. Masks and other cosmetic products with pulp are used to treat acne, acne and pustules.
The benefits of blackthorn berries for the body of women are the elimination of PMS symptoms and the reduction of pain in the lower abdomen during menstruation.
The turn is also useful for men, as it normalizes the work of the prostate gland. And this, in turn, is an excellent prevention of prostate adenoma.

There are several recipes for effective weight loss diets along with blackthorn berries. Helping to establish metabolic processes and actively assimilate the food taken, the use of fruits prevents the appearance of fatty deposits.

What is dangerous turn for the body

The assessment of the harm of the turn for the body is carried out on an individual basis. So, berries are dangerous for people with diseases caused by increased acidity of the stomach, gastritis and stomach ulcers in the acute stage. Do not exclude the possibility of a strong allergic reaction when eating fresh juicy fruits.

Of the common adverse reactions:

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

The seeds of blackthorn berries contain amygdalin, a poisonous substance that reacts with the aquatic environment. Therefore, ready-made sweet dishes, jelly and compotes prepared without removing the bone are not subject to long-term storage.

What is useful to cook from the turn

Few know that fresh berries perfectly complement ready-made main courses and light vegetable salads. But the most common ways to use the turn are compotes, decoctions and jams. 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 let simmer for 20-30 minutes. It is recommended to strain the finished compote before use..

Useful healing decoction

A decoction is prepared from dense fruits, in which the integrity of the peel is not broken.. Rinse with 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.

Blackthorn jam (seedless)

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

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

Arrange the finished jam in sterilized jars and roll up. Store preferably in the refrigerator.

To enhance and diversify the taste, vanilla or cinnamon can be added to the blackthorn jam before turning it off.

In order for the turn to be really useful and not cause any harm to the body, the choice and use of berries must be approached wisely:

Berry picking starts after the first frost. When buying a turn on the market, choose fruits without signs of rot and other defects.
The amount of a useful turn is 100 g per serving. During the week, it is recommended to feast on berries no more than two times.
The maximum amount of nutrients is found in the fresh fruits of the plant. Fresh berries cannot be stored for more than 7-10 days. Dried, frozen and dried thorns are stored for a year.
For the benefit of the figure, it is recommended to use the turn along with other berries and fruits, lean meat, herbs and vegetables. which do not contain starch.

Here is such a useful product - blackthorn 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 above tips.

Valentina Maidurova

An interesting plant grows behind the fence of almost every dacha in Russia. It is quite widespread in other countries as well. But rarely does a host admire a thorny bush and, in extreme cases, tolerate it as a good defense against uninvited guests. This plant is called prickly blackthorn or blackthorn, goatberry is one of the oldest plants mentioned in biblical traditions. In this publication I will talk about the features of growing blackthorn on the site, about its healing properties and methods of use in medicine, about the rules for collecting and harvesting raw materials.

Botanical description of prickly thorn

In modern plant taxonomy blackthorn (Prunus spinosa) belongs to the rose or rosaceae family (Rosaceae). At the dawn of mankind, being engaged in gathering, people noted and remembered its useful properties. Unlike other useful plants, the healing power of the blackthorn is manifested in all its parts. For medicinal purposes, roots, branches, bark, leaves, flowers, berries are used. The medicinal value of the plant is recognized by official medicine. Every year, sloes are harvested for pharmacies, despite its obvious “harm” - a very high “pricklyness”.

Since ancient times, healers believed where the seeds of the thorn sprouted - the earth is sacred.

The area of distribution of blackthorn occupies a significant area. It grows throughout the European continent, including Western countries, Asia Minor, Iran, North Africa, Ukraine, Moldova, Belarus, Kazakhstan, Crimea, the Caucasus, North Siberia. The edges of the forest, abandoned areas, wild gardens, wastelands, slopes of ravines and hills (up to 1200-1400 m above sea level) eventually overgrow with thorny bushes and in spring are covered with caps of white-pink flowers of goat berries or prickly plums.

Blackthorn wild(the second name of the plant) refers to a group of tall shrubs up to 3.0-4.5 m in height or undersized sprawling trees no higher than 5 m. A distinctive feature is very sharp, densely covering the trunk and branches of plants, prickly thorns. The turn can grow as separate voluminous bushes with a very branchy crown or group, occupying an area of several tens of meters. Despite the pricklyness, the goats and their “tribe” happily gnaw at the young leaves and twigs of the bush.

Blackthorn(another name for the prickly thorn) forms a powerful root system with an underground rhizome and developed lateral roots. With its deeply penetrating roots, the shrub strengthens the slopes well (note to the owners!) And prevents soil erosion. A magnificent hedge is a decoration of the landscape and protection from the penetration of hares and other "guests" into the territory of the site.

The main trunk is straight, covered with brown or dark reddish, sometimes reddish brownish bark. With age, numerous trunks branch out many times. Blackthorn is distinguished by its particularly durable wood, which looks elegant in small turning and carpentry. Numerous annual shoots depart from the rhizome, forming impenetrable thickets. The surface of annual shoots is velvety due to dense soft pubescence. The ends of the branches end in thorns.

The leaves are simple, relatively small, up to 5 cm in length, petiolate, dark green with a serrate-toothed edge of an elongated elliptical shape.

Flowering time depends on the region and the establishment of a constantly warm period, which usually occurs in April. Flowering continues until the second half of May. The aroma of delicate white-pink flowers attracts pollinators with its delicate, pleasant smell. The peculiarity of the prickly thorn is that the flowers first open, enveloping the bush with a white blanket. Bees and bumblebees diligently process flowering plants and only then, with the wilting of flowers, leaves appear.

The edible part of the blackthorn fruit is up to 1.5 cm in diameter, they resemble a small plum, very tart due to the large amount of tannins. The fruit is covered with a thick skin. The pulp is juicy, green. Inside is a drupe, slightly wrinkled. In appearance, ripe fruits are dark blue in color, with a waxy coating, giving the fruits a bluish color. The fruits do not fall and stay on the branches until the next spring. They ripen in July-August, but they start harvesting only after the onset of frost.

After frost, the fruits change their chemical composition, partially losing tannins and some organic acids, and acquire a sweet and sour taste. The fruits of prickly thorns are distinguished by high keeping quality and excellent transportability. An adult bush forms 10-14 kg of fruits, so on a plot for domestic consumption you can have 1-2 bushes of this perennial, remarkable for its useful properties.

Useful properties of prickly thorn

Do I need a turn in the country - an idle question. It must be a must! All parts of the plant are medicinal, but it is necessary to prepare medicinal raw materials from it in stages, as different parts of the plant accumulate useful properties:

flowers and leaves of prickly blackthorn are effective in collections and self-use as a diuretic for cardiac and renal edema;
sloe leaves (teas, decoctions) are useful for capillary fragility and other vascular pathologies;
fruits - a good diaphoretic and antibacterial agent for fevers, inflammatory and infectious lesions of the body;
berries have a positive effect on the body with diabetes;
the turn improves metabolism and is therefore useful for gout, as it has the ability to remove salts from the body;
alone and in collections, leaves and fruits, as well as condensed sloe juice, are used in the treatment of dysentery.

Proper harvesting of raw thorns

In early spring, in March, when pruning shrubs harvest the bark thorns from healthy - the main trunk and adult branches. From the cut parts, the bark is removed completely, and from not cut off - only in small areas so that the inflicted wounds can quickly heal. It is necessary to trim the "live" bark very carefully so as not to damage the wood. If it is damaged, the entire branch dies. The bark is cut into separate parts 2-5 cm long, dried in the sun or in a dryer at + 50 ... + 60 ° С.

During the period of mass budding (early April), they begin harvesting flowers turn. Half-bloomed and bloomed (but not fading) inflorescences are plucked or cut off (do not wash) and laid out in a thin layer (up to 5 cm) in the shade on burlap, natural fabric, other water-absorbing material or a paper pallet. Raw materials are regularly stirred so as not to become moldy.

After full flowering, harvesting begins sheet raw materials. Select only the largest, undamaged leaves. Like flowers, they are placed on bedding and dried in the shade in a draft or in dryers at a temperature of +45…+50°C.

Young 1-2 year olds thorn shoots prepare mid-summer (June). It is then that young shoots contain the highest concentration of healthy natural compounds. Dry them in the same way as the leaves. Can be dried by hanging in loose small panicles in shady places in a draft. Must be checked regularly to ensure there is no mold.

More stretched out fruit picking. It starts in September. During this period, greenish fruits contain a large amount of tannins and they are harvested for medicinal purposes. With the onset of frosts (early-mid-October), ripe fruits of the turn are removed. They lose some of the tannins, become softer, with a pleasant sweet and sour taste (for an amateur). The fruits are used as tea leaves or in the form of other home-made medicines for a wide range of diseases and for the preparation of winter canned products - preserves, jams, marshmallows, candied fruits, marinades, liqueurs, wine, flavoring of vodka, compotes, jelly, etc.

Fresh blackthorn fruits can be frozen and used in winter as a product rich in vitamins and other beneficial substances. Prepared berries (selected healthy, washed, air-dried) are placed in the freezer for 2-3 hours and poured into paper bags or plastic containers and stored in the freezer.

Beginning in late autumn preparation of blackthorn roots. The roots are washed under running cold water, dried from excess surface moisture and finally dried in dryers, electric furnaces and other devices that provide a faster process.

Duration of storage of raw materials

Dry raw materials (except roots) are stored for no more than a year in paper bags or bags made of natural fabric. A semi-dark, well-ventilated room is suitable for storage. Frozen fruits are best used within six months. Bark and roots are stored up to 3 years

The value of the chemical composition of prickly thorn

The concentration of useful substances in the raw material of prickly thorn depends on the region, but their list remains unchanged.

Vegetative parts blackthorn, including roots, bark, leaves, young shoots contain:

tannins;
flavonoids;
phytoncides;
bitterness.

Vegetative parts have the following healing effect on the body as part of decoctions and tinctures:

antioxidant,
antibacterial,
anti-inflammatory, they provide good digestion;
cardiostimulating,
antidiarrheal.

Thorn flowers as part of teas and decoctions, they have a therapeutic effect on the body, including:

diaphoretic;
expectorant (for respiratory diseases);
antibacterial;
laxative;
diuretic;
antianemic effect;
normalizes the biochemical composition of the blood.

Cooked drink is a good remedy for colds, autumn infections associated with diseases of the throat and bronchi.

Be careful!

When using prickly sloe at home for the purpose of treatment, be sure to consult a doctor; turn, although rare, is contraindicated for allergy sufferers;
Berries can be consumed by children and pregnant women;
Fresh berries with a "weak stomach" provoke an upset gastrointestinal tract;
The broth is filtered and the bones are removed; you can not store the decoction with the fruits; bones in the decoction form poisonous components that cause poisoning;
The fruits stain the tooth enamel in a bluish tint, which lasts for several days, gradually washing off; does not cause obvious harm to the enamel, but is not aesthetically pleasing.

Reproduction and planting prickly thorn

Where to place a prickly turn on the site?

Thorn prickly grows equally successfully in the sun, in the shade and partial shade. The soil, its type (due to the deeply penetrating root system) has practically no effect on the growth and development of the plant. Wild thorn can withstand frosts down to -40°C, reacts little to return frosts. It does not need watering and systematic top dressing. But he is an "invader", displacing cultivated plants. Therefore, for planting prickly thorns, it is better to take a place at the end of the garden or form a hedge, separating from the rest of the garden, kitchen garden, berry bush buried up to 1 m deep slate or other non-decomposing material.

Thorn prickly refers to self-fertile (fruits annually) and early-fruited crops. Forms the first crop from 2-3 years and to infinity. This is about thorns they say - "a thorn bush is never empty."

Reproduction of prickly thorn

The shrub reproduces by seed and vegetative means. At home, it is more practical to propagate it with root shoots.

During seed propagation of the blackthorn, the seeds are scarified and sown in autumn to a depth of 5-7 cm. During the winter, they undergo nostrification. In the spring, friendly shoots appear. Transplantation can be done in the spring or autumn of the following year or at 2 years of age. The most developed undergrowth is selected and planted (when forming a hedge) in 1-2 rows with a distance between plants in a row of 0.8-1.0 m and between rows - up to 2 meters.

If it is planned to plant 1-3 bushes in the country house, they are planted at a distance of 1.5-2 m from each other. When planting, the root neck of the seedling should remain 3-4 cm above the soil level. Immediately after planting, the aerial part is cut to a height of 15-25 cm. Such a low pruning stimulates the growth and branching of the bush. In the second year of growth and development of plantings, low pruning is again repeated and at the same time all annual root shoots are removed - weak, crooked, growing inward, thickening. They leave strong, well-developed, upward-growing shoots that will form the height of the bush.

Starting from 4-5 years of age, annually in March, sanitary pruning is carried out, removing excess thickening shoots and thinning out dense thickets. Usually 4-6 main stems are left, the rest are removed at the root and 1-2 annual shoots are selected for rejuvenation, which replace aged non-fruitful branches.

Attention for vaccine lovers! The turn is an excellent stock, it increases the winter hardiness and resistance of the scion to adverse environmental conditions.

Diseases and pests of prickly thorn

Diseases

This shrub practically does not get sick and is not damaged by pests. Sometimes (very rarely) during a long wet spring, crown damage by gray rot can be observed. Monilia fungus penetrates through the pistil of the flower. The disease begins with the upper young shoots. The foliage grows after protective measures, but the fruits immediately or during storage crack and rot.

In northern conditions, affected bushes can be treated with chorus, according to the recommendations indicated on the package. Waiting period is at least 30-35 days before harvest. Horus is the only drug that acts at low (down to sub-zero) temperatures. In cold regions, it is still better to get away from chemicals and treat the bushes with copper sulphate (no more than 1% solution) or Bordeaux liquid, as well as biofungicides Gamair, Trichopol. And according to the reviews of experienced gardeners, it is enough just to sprinkle the diseased bushes with a weak solution of vinegar or ammonia. In my personal garden, the sloe has never been sick.

If medicinal raw materials are harvested from the bush, it is impossible to use chemicals to protect the bush from diseases and pests.

Pests

During epiphytotic invasions, aphid is a danger to the prickly thorn. By sucking the juice from young shoots and leaves, it is able to simultaneously infect the plant with a pathogenic virus. Considering that aphids appear already in the warm period of time, chemical preparations cannot be used to protect plants.

If there are few aphids, they are simply washed off the bush with a strong pressure of water. With a sufficiently high infection, plants can be treated with biological preparations (Fitoverm, Aktofit), which are used to control aphids on other fruit trees and shrubs, or homemade solutions can be prepared.

Several treatments with an ash or soap-ash solution with a break of 5-8 days, spraying with a working solution of tobacco infusion with the addition of soap, birch tar will help to quickly and without harm to the body destroy aphids. For prophylactic purposes, it is possible late in the fall (after the leaves have fallen and the bushes have left for winter rest) to spray the prickly thorn bushes with a 3-5% solution of urea.

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.

Blackthorn fruits 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 shelterbelts, 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.

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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 pre-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.