The turn is the closest relative of the plum, only more resistant to low temperatures and therefore often found in the northern regions. In addition, it is very healthy and tasty, so a few jars of blackthorn for the winter will definitely not hurt you. We tell you 20 great recipes for blanks!
1. Blackthorn in its own juice for the winter
If you want, add sugar, but you can also without it.
You will need: 1 kg turn.
Cooking: Pour the turn into clean, dry jars. Put them in a pot of water and sterilize over medium heat. As the turn gives juice and settles – put more. Continue sterilizing until the jars are full, then roll up.
2. Blackthorn jam for the winter
Classic thick jam with sugar is just a godsend for every day.
You will need: 500 g sloes, 100 ml water, 400 g sugar.
Cooking: Fill the turn with water, boil until soft and rub through a sieve. Add sugar, bring to a boil and boil for 7 minutes over high heat, stirring occasionally. Reduce the heat and boil the jam for another 5-10 minutes until thick. Roll it up in sterilized jars.
3. Tkemali from blackthorn for the winter
Because the turn is so close to the plum, it works very well in classic “plum” recipes.
You will need: 1 kg of blackthorn, 1 bunch of cilantro, 5 g of mint, 5 g of coriander, 10 g of salt, 3 cloves of garlic, 1 hot pepper, 1 tbsp. apple cider vinegar, 1/2 cup water, sugar and spices.
Cooking: Fill the turn with water, boil until soft and rub through a sieve from the stones. Add spices and boil for another 10 minutes. Add chopped mint, cilantro, garlic and pepper, and boil for another 10 minutes. Pour in the vinegar and roll the workpiece into sterilized jars.
4. Pear and sloe jam with ginger
Fragrant and spicy jam that will not leave anyone indifferent.
You will need: 1 kg blackthorn, 1 kg pear, 5 cm ginger, 1 tsp. cinnamon, 900 g sugar, 0.5 tsp. citric acid, 1 pack of gelfix.
Cooking: Peel the pears, remove the stones from the thorns and pass everything through a meat grinder. Grate the ginger, add all the other ingredients and mix thoroughly. Leave the workpiece for half an hour, bring to a boil and boil the jam to the desired density. Roll up in sterilized jars.
5. Dried sloes in the oven
If you have an electric dryer, just use it. And if not, here’s an alternative!
You will need: 1 kg turn.
Cooking: Line a baking sheet with parchment paper and spread the sloes in a single layer on top. Dry it in the oven at 50 degrees for 2-3 hours, stirring occasionally. Store the workpiece in a dry and airtight glass container.
6. Pickled sloes like olives
Many probably won’t even guess what this blank is made of.
You will need: 1.5 kg of sloes, 1.5 liters of water, 3 tbsp. sugar, 1 tbsp. salt, 3 tbsp. vinegar, 6 cloves, 8 allspice, 8 black peppercorns, 2 bay leaves.
Cooking: Go through the turn and pierce each fruit in several places with a needle. Pour into sterile jars. Boil water with all other ingredients except vinegar. Pour the turn and leave for 15 minutes under the lids. Drain this water, boil again and add vinegar. Pour it back in and roll up the turn for the winter.
7. Blackthorn jam with seeds for the winter
Removing the bones from the turn by hand is long and difficult, so you can just leave them.
You will need: 2.5 kg of sloes, 3 kg of sugar, 500 ml of water.
Cooking: Pour the turn with sugar, mix, pour in water and bring to a boil. Boil 5 minutes and let cool. Boil the jam again for 5 minutes and let cool again. Boil it for 5 minutes for the third time and roll it into sterile jars.
8. Adjika from blackthorn with tomatoes
Very fragrant adjika with a complex but harmonious taste.
You will need: 2 kg of sloes, 400 g of tomatoes, 240 ml of water, 6 cloves of garlic, 6 sprigs of mint, 1 hot pepper, 1 tbsp. coriander, 25 ml apple cider vinegar, 110 g sugar, 25 g honey, 2 tbsp. salt, 1 tbsp. hops-suneli, spices.
Cooking: Fill the turn with water, boil for 10 minutes and rub the mass through a sieve. Peel the skin off the tomatoes and mince them with garlic, mint and pepper. Mix everything together and add the rest of the ingredients. Boil adjika for 10-15 minutes after boiling and roll into sterilized jars.
9. Blackthorn and apple jam for the winter
The perfect combination for when you want to try something new!
You will need: 200 g sloes, 300 g apples, 100 ml water, 200 g sugar.
Cookinge: Fill the turn with water, boil for 7 minutes and rub through a sieve. Add sugar and finely chopped peeled apples to the resulting juice. Bring to a boil and boil for 5 minutes. Let the workpiece cool and boil for another 5 minutes. And again, and then immediately roll up into sterile jars.
10. Blackthorn jam with cinnamon for the winter
This jam takes a long time to cook, but it will be very thick.
You will need: 2 kg of sloes, 1-2 cups of water, 2 kg of sugar, 1 tbsp. cinnamon.
Cooking: Fill the turn with water, simmer until soft and rub through a sieve. Add sugar and bring the workpiece to a boil. Cook jam for about 1 hour on minimum heat. 5-7 minutes before the end, add cinnamon and roll the jam into sterilized jars.
11. Blackthorn jam with orange
A simple recipe for blackthorn jam, but with an orange – it will sparkle with new colors.
You will need: 2 kg sloes, 1 kg oranges, 250 ml water, 1.5 kg sugar.
Cooking: Remove the bones from the turn and grind it with a blender. Peel the pulp of oranges from all films and finely chop. Add sugar, mix everything together and leave for 1 hour. Add water, bring to a boil and boil the jam for 15 minutes. Let it cool and boil for another 10 minutes. Roll up in sterilized jars.
12. Blackthorn and dogwood compote without sterilization
Slightly tart compote with a pleasant sourness.
You will need: 300 g of blackthorn, 300 g of dogwood, 250 g of sugar, 0.5 tsp. citric acid, 2.5 liters of water.
Cooking: Rinse the jar with soda and put the turn and dogwood in it. Fill with boiling water and leave for 20-30 minutes under the lid. Drain this water, add sugar and boil again. Add citric acid and pour over the berries. Roll up compote for the winter.
13. Compote of blackthorn and chokeberry for the winter
An original and very healthy winter drink that will definitely never be superfluous.
You will need: 500 g blackthorn, 300 g chokeberry, 2-3 liters of water, 300 g sugar, 1/2 lemon.
Cooking: Slice the lemon thinly, sort through the blackthorn and rowanberry, and place them in sterilized jars. Pour boiling water over and leave covered for 15 minutes. Drain this water, add sugar to it and bring to a boil again. Pour the syrup back in and roll it up for the winter.
14. Salted sloe in oil for the winter
It can be stored in the refrigerator or cellar for up to 5 months.
You will need: 2.5 kg of sloes, 60 g of salt, 1.2 l of water, 1.2 l of vegetable oil, 1 tsp. peppercorns, 2 bay leaves, 5 cloves.
Cooking: Boil water with salt, pepper and bay leaf. Boil 3-4 minutes. Arrange the turn in jars, fill it with this brine and cover with a cotton or linen towel. Leave for 4 hours.
Then put the workpiece in the refrigerator for 1.5-2 weeks. Drain the brine, rinse the turn and return it to the jars. Fill it with vegetable oil, close it with nylon caps and put it away for storage.
15. Blackthorn with pear in syrup for the winter
Very original and tasty preparation from garden fruits.
You will need: 300 g blackthorn, 300 g pear, 1.5 l water, 300 g sugar, 0.5 tsp. citric acid.
Cooking: Cut the pears into slices and put them with the turn in a sterilized jar. Boil syrup from water and sugar, fill it with fruits and leave for 15 minutes under the lid. Drain the syrup, boil again and add citric acid. Pour fruit again and roll up.
16. Compote of thorns and peaches for the winter
Not only compote is good here, but also canned fruits from a jar.
You will need: 300 g peaches, 300 g sloes, 230 g sugar, 2.5 liters of water.
Cooking: Randomly chop the pitted peaches and place them with the sloes in a sterile jar. Pour boiling water over and leave for 15-20 minutes under the lid. Drain this water, add sugar and bring to a boil again. Fill it back up and roll up the compote for the winter.
17. Blackthorn and apple sauce for the winter
We recommend taking sour varieties of apples.
You will need: 1.5 kg of sloes, 1.5 kg of apples, 600 g of sugar, 200 ml of water, 150 ml of vinegar, 2 tsp. cinnamon, 1 tsp ground chili, 10 cloves, spices.
Cooking: Remove the pits from the turn, peel the apples and pass everything through a meat grinder or chop with a blender. Boil water with sugar, cinnamon and cloves. Boil for 10 minutes, remove the cloves and add pepper and vinegar. Pour in apple and sloe puree and bring everything to a boil. Boil the sauce over low heat for about 40 minutes and roll it into sterilized jars.
18. Apricot and blackthorn jam for the winter
Affordable ingredients and simple cooking technology!
You will need: 500 g apricots, 300 g sloes, 150 ml water, 450 g sugar.
Cooking: Remove the pits from the thorns and apricots, and randomly chop the flesh. Make a syrup of water and sugar, and pour it over fruit. Leave to brew overnight, bring the jam to a boil and boil for 20-25 minutes. Roll up jam for the winter.
19. Compote of blackthorn, cherry plum and raspberry
Small yellow cherry plums work best for this recipe.
You will need: 200 g blackthorn, 350 g cherry plum, 1 cup raspberries, 1 cup sugar, 1 pinch of citric acid, 2.5 liters of water.
Cooking: Pour thorns, cherry plums and raspberries into a clean jar. Pour boiling water over and leave covered for 10 minutes. Drain this water and boil it again with sugar and citric acid. Fill it back up and roll up the compote for the winter.
20. Blackthorn sauce with raisins for the winter
An excellent sauce for barbecue or fried meat – bright and fragrant!
You will need: 2 kg sloes, 250 g onions, 125 g raisins, 1 chili pepper, 0.5 tsp each. allspice, ginger, coriander and mustard powder, 2 tsp. salt, 250 g sugar, 4 tbsp. vinegar.
Cooking: Put the blackthorn, randomly chopped onion, raisins, chili, spices and half the vinegar into the pan. Bring to a boil and boil for half an hour. Grind the workpiece through a sieve, add sugar, salt and the remaining vinegar, and bring to a boil again. Boil the sauce to the desired thickness and roll into sterilized jars.