(blackthorn), or prickly plum, is a shrub, less often a tree. The fruit is a spherical or oval drupe of blue-black or dark purple color with a gray waxy bloom. Fresh thorns can be stored for up to 20 days.
V fruits contain up to 8.9% sugar, 2% organic acids, up to 1% pectin substances. They are used for the preparation of tinctures, jam, juice, compotes, preserves, drinks, wines.
T Ern has a diuretic effect, improves metabolism, products from blackthorn are useful for disorders of the digestive system. Fresh thorns become edible only after the first frost. Roasted fruits, along with leaves, can serve as a coffee substitute. The leaves are used to brew tea.
T Since the seeds are poorly separated from thorns, it is most expedient to obtain juice from it by evaporation. The fruits must be sorted out, washed in cold water, lightly dry and place in a juicer.
NS Pour the obtained hot juice into warm clean jars, seal them tightly, turn upside down and cool.
NS used for dietary purposes. Add irga to hot juice, mix thoroughly, pour into warm clean jars, seal them tightly, turn upside down and cool.
NS Dry the sloe in a warm (40 ° C) oven or oven for 10-12 hours. For better air circulation, raise the stove flap and open the oven doors.
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Blackthorn fruits are used mainly for the production of wines (table, dessert, strong), low-acid - for making jams, tea surrogates and other products.
At the same time, it was found that 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 is active and with natural fermentation, wines are obtained with an alcohol content of 14.75-15%. Blackthorn wine is distinguished by its high taste and delicate pleasant aroma. The only drawback inherent in a wine made from thorns is that the clarification processes proceed slowly in it, despite the significant content of tannins. It is known that fully ripe blackthorn fruits, 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 thorn are also used for the production of alcoholic beverages (vodka). To do this, they are preliminarily subjected to alcoholic fermentation, followed by distillation of the alcoholic liquid.
It is also possible to obtain juices, extracts, syrups from thorn fruits and use them for the production of liqueurs, liqueurs, liqueurs and vinegar. It is noted that alcoholic beverages made from thorns have a positive effect on digestion.
The fruits of thorn contain a significant amount of pectin substances, so they can be used in the confectionery industry in the production of not only jams, but also jams, pastilles, marmalade, candied fruits, caramel fillings and many other products.
Jams and jams made from thorns are distinguished by their characteristic aroma and piquant taste.
Sloe can be successfully used for the production of marinades - canning with acetic acid, as well as for canning in a hermetically sealed container in the production of compotes.
In some regions, thorns are naturally dried in the sun or under awnings, as well as with the help of warm air in fruit and vegetable dryers and in Russian ovens.
The kernels of thorn seeds (pits) 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 casings can be used in the chemical industry for the production of activated carbon.
Fruits, flowers, bark and roots of thorns in folk medicine used as a blood purifier and for gastrointestinal diseases. A decoction from the roots is used for dental disease, as a gargle.
Thorn flowers have great medicinal value as a gentle laxative and emollient.
Dried sloe leaves are used in some areas as a tea surrogate.
It should be noted that the peoples of the Caucasus find use for all parts of the thorn plant. In addition to nutritional and gustatory value, thorn fruit juice, boiled in lye, is used to dye the canvas red.
Sloe can be used to create hedges.
It can be introduced into shelterbelts, used to strengthen ravines and as rootstocks for plum (dwarf) and peach plantations.
Thorn gives a brownish-reddish, very hard wood (specific gravity 0.71 to 0.94).
Although the wood of thorns has considerable hardness and is fairly well polished, it does not have a beautiful color, warps and cracks; used for the production of handles for tools and other purposes. Bark and wood contain a significant amount of tannins, therefore they can be used for tanning leather. The bark contains dyes, and when vitriol is added to it, black dye and good quality ink; an alkaline broth of the bark gives a yellow coloration.
Blackthorn is a melliferous plant.
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I look forward to the end of August with special impatience - it is at this time that my favorite fruits ripen at the dacha - thorns. Tern is a variety of plums that are very popular in central Russia. The sloe has a pronounced sweet and sour taste, it is smaller than the usual round plum.
The thorn compote turns out to be just fabulous. And pies (and pies), and jam, and sauces, and, of course, wine. But still most I freeze the thorns - it’s easier to save them for the winter, in the freezer the berries do not take up as much space as cans with rolled compote on the shelves, and it takes very little time to freeze the thorns.
Total cooking time - 23 hours 0 minutes Active cooking time - 0 hours 20 minutes Cost - very economical Calorie content per 100 g - 54 kcal Number of portions - 1 portion
Ingredients:
Plum - optional (thorn)
Preparation:
Putting together the turn. We examine the collected fruits and immediately get rid of those that seem completely bad to us - from cracked and spoiled specimens.
We wash the thorn under running water.
After that, a little tedious part begins - the plums need to be cut in half and the seeds are thrown away. So, firstly, we will save space in the freezer - because pitted fruits take up much less volume than seeds with seeds. Secondly, we will get rid of rotten inside, wormy and spoiled plums, because it is sometimes impossible to check the outside of the fruit for worminess.
Thus, we process all the berries. In ripe, fully ripe thorns, the bone will come off 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 berries in small portions - they freeze faster, while releasing less juice. And they are easier to process later - to use the entire package at once.
It is also very convenient to freeze fruits in plastic containers- rectangular and square containers can be compactly placed over the entire volume of the freezer.
We sign each package or container with berries, write the freezing date, product name and weight, and send it to the freezer. Now in the winter we will have access to all the wonderful dishes from thorns, besides the fruits with low temperatures retain most of their vitamins and minerals.
Remove the thorns from the freezer and thaw in the refrigerator for a few hours before cooking. Compotes, preserves and sauces can be cooked from the whole mass, but for pies and pies, the released juice must be drained. Bon Appetit!
You might like these recipes?
Menunedeli.ru
Autumn is the time to start stocking up for the winter. A good alternative to traditional and classic preparations of tomatoes, cucumbers, peppers, currants and raspberries - rolling thorns. The thorn crop rarely fails gardeners. Its fruits are unique, they are distinguished by their characteristic astringency and pleasant sweetness. The recipes are also striking in their variety. Can be cooked delicious jam, jam, meat sauce, apple compote and much more.
Features of blackthorn blanks
Terne is a rare visitor to the gardener's plots. Much more common is such a culture as thorny plum. This is the same plant, like the blackthorn, has all its vitamin and mineral properties. But the fruit is much larger, tastes less tart and is 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. Ternoslum has a rather pronounced tart, astringent, sour taste. The sauce made from it will be an ideal addition to meat and poultry, it will improve digestion when eating heavy and fatty foods.
If the fruit is picked in late autumn, it acquires a pronounced sweetness, while maintaining its astringency. The thorn is harvested in the same way as the plum, using the same technologies, but the taste will differ in a different saturation and flavoring shades. And if it takes enough courage to eat it fresh, almost everyone likes it when processed.
Sweet seams for the winter
The fruit is quite dense. Before preparing the thorn blanks, it is insisted in granulated sugar for at least 20 hours. During this time, the fruits will let juice and, mixed with sugar, will give syrup. Additionally, it is worth considering the following cooking rules:
Jam from thorny plum
Required Ingredients:
Preparation:
In order to make thorn jam, you need only three ingredients:
Cook as follows:
Apple compote
For such a compote, based on one 3-liter container, you will need products such as:
Preparation:
Pickled plum
If you make a blackthorn according to this recipe, it will taste like olives. The following ingredients are required:
Preparation:
Thorns "olives" are infused for at least a month. After this period, the can can be opened - the product is ready for use.
Tkemali sauce
Plum sauce is almost the same as cherry plum sauce. The ingredients are:
Preparation:
If the sterilization process is carried out carefully and according to the rules, store the sauce at room temperature. In cases where the procedure for some reason was not carried out - the sauce should "winter" in the refrigerator or cellar.
vusadebke.com
In folk medicine, they use absolutely everything that this unpretentious shrub gives: bark, roots, wood, flowers and fruits. Blackthorn berries ripen in September, and it is recommended to start harvesting after the first frost. Then astringency disappears from them. The fruits of the bush are dried, used to make sauces and thick jam. In the old days, it was customary to soak the berries in wooden barrels. In our article, we will present best recipes soaked thorns. It can be prepared for the winter, both cold and hot.
According to this recipe, you can get both liqueur and delicious jam with a mint flavor at the same time. It will take no more than half an hour to cook soaked thorns. However, to get a drink with a rich taste, it needs to be infused for about 30-40 days.
The soaked blackthorn is prepared in the following sequence:
As with other soaked sloe recipes, cover the jars with gauze or a cotton napkin. After that, they are removed to a warm, protected from sunlight place for about a month.
Delicious berries prepared in the following way can be served as a savory snack or as part of a salad or main course.
Step by step soaked sloe for the winter is prepared in the following sequence:
The tart berry tastes of this recipe are often compared to canned olives. In fact, the fruits of the thorny 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:
Along with the sloe recipes for the winter presented above, salted berries prepared using this option can be stored for up to four months. They are served with meat and fish, and also added to salads, snacks, hot dishes.
Do you want to keep the maximum amount of vitamins and other nutrients in berries? Give preference to recipes for soaked thorns, in which the fruits of the thorny bush are poured with cold water. One of these cooking methods is presented below.
A step-by-step recipe for a delicious and healthy sloe:
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Blackthorn is a thorny shrub that bears fruit with a tart taste. You can cook a lot of interesting and useful things from them. But for this they need to be collected exclusively in late autumn. Only then will they fully mature. What you can cook from thorns for the winter, read below.
Sloe sauce for the winter - recipe
Ingredients:
Preparation
Cut the thorn in half, fill it with water and boil. As soon as we see that the bones have separated from the pulp, remove them. Drain the juice formed during cooking, and grind the mass of thorns until puree. We continue to cook the sauce, gradually pouring in the drained juice. Cook the sauce for about an hour. When the juice is over, put spices and salt in the sauce. We boil for another couple of minutes and immediately put it hot in washed steamed jars.
Recipe for preparing sloe sauce for the winter
Ingredients:
Preparation
Wash the sloe berries and place them in a saucepan. Chop the onion into rings and add to the thorns. Cook the sauce over low heat, without closing the lid. When the skin begins to peel off the pulp, turn the berries into a puree. Add salt, spices, sugar, vinegar and boil. When the sauce acquires the desired thickness, distribute it into steamed jars and seal.
Blackthorn compote for the winter without sterilization
Ingredients:
Preparation
We sort out the sloe berries, remove the tails, wash them and place them in prepared jars. Pour boiling water over the berries and leave for 20 minutes. Then pour the water into a saucepan, add sugar there and let it boil again. Pour the berries with the resulting syrup and immediately roll them up with boiled lids. We put the cans upside down and wrap them up.
Adjika from blackthorn for the winter - recipe
Ingredients:
Preparation
Pour the berries, previously washed and dried, with about 100 ml of water and let it boil. Then we grind the mass through a colander. Put chopped garlic and finely chopped dill into the resulting mixture, salt and pepper. Season the adjika with coriander, boil everything together for 10 minutes, and then put it in jars.
Blackthorn jam for the winter
Ingredients:
Preparation
We wash the prepared sloe with cold water and pierce each berry. Boil the syrup from water and sugar and let it cool. We throw the prepared turn into it and leave it for a day. The next day, remove the berries from the syrup, and bring the syrup to a boil. Then add the thorns and cook for about an hour, skimming off the foam. We seal the hot jam in sterile containers and send it for storage.
Blackthorn jam for the winter - recipe
Ingredients:
Preparation
We sort out the berries, removing the leaves and twigs. Then wash them, cut them in half and remove the bones. Place the sloe in an enamel container and pour in 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 on the stove again and cook for about an hour, stirring constantly. Next, pour the jam into washed and steamed jars and close. You can store such jam even in an apartment. Successful blanks to all!
womanadvice.ru
Blackthorn recipes for the winter
Not everyone likes to pick berries of the thorny steppe bush. However, our ancestors, not being able to enjoy the benefits of the breeding activity of modern scientists and possessing amazing patience, managed for centuries to harvest for the winter healthy berries... The sloe is a type of wild plum, therefore technological features its preparations for the winter are similar to the preparation of plum preparations.
A very tasty addition to tea with an unusual aroma and a pleasant sweet and sour taste.
Initial products:
Cooking process:
Compotes prepared in this way allow you to preserve a significant proportion of nutrients and do not require a lot of time and effort.
Required products:
Method of preparing a vitamin drink for the winter:
The berries of the shrub contain a sufficient amount of gelling substances, therefore they are excellent for harvesting jelly and confitures for the winter without the addition of industrial pectin.
Required products and tools:
Preparation:
After cooling, the jelly will become even denser and thicker.
Famous classics describing the life of our ancestors are replete with references to the famous blackthorn liqueur, beloved 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 time-consuming process, but the result is worth it.
Required products and accessories:
Preparation of an exclusive alcoholic drink:
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.
Modern supermarkets are flooded with canned overseas vegetables and fruits. The prices for such delicacies bite, and the taste of such preparations is, frankly, not so hot. There is a quite worthy substitute for, for example, the famous olives, which is quite suitable both as an independent snack and as an ingredient for pizza or salads.
Required products and their proportions:
Cooking snacks a la olives:
In a day, the snack is ready for immediate tasting, as well as for storage in the cellar or kitchen cabinet.
zakatushki.ru
Blackthorn is a low frost-resistant shrub, densely covered with sharp thorns. Its small fruits with a specific tart taste are considered an excellent source of valuable vitamins and minerals. The only drawback of these berries is the short shelf life when fresh. Therefore, any prudent housewife should know what can be made from thorns. Recipes for such blanks will be presented in this publication.
The recipe for this sweet and aromatic drink will surely be appreciated by young mothers who care about the health of their children. It is interesting in that it assumes a complete absence of sterilization and allows you to quickly process a large number of berries. To play it, you need:
Having figured out what can be done from the thorn, you need to delve into the specifics of the process itself. Sorted out, washed and dried fruits are poured into sterile glass containers and filled 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 required amount of sugar and boiled for 5 minutes. Jars of 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.
This recipe will surely arouse interest among lovers of Georgian cuisine who are thinking about what can be made from thorns. 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:
Having decided on what can be made of thorns for the winter, you should take a closer look at the nuances of technology. Sorted and washed berries are thrown into a colander, and then put into a saucepan and poured with clean water. All this is placed on the included burner, brought to a boil and cooked until the fruits are completely softened. The resulting mass is ground through a sieve and returned to the fire again. 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 mixed well, packed in sterile half-liter jars, rolled up and sent for storage.
We recommend that you pay special attention to another option for preparing tkemali. It will surely appeal to lovers of moderately hot sauces, who have not yet decided what can be made from thorn fruits. This time, you should have at hand:
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, ground through a sieve and returned to the fire. Salt and sugar are added to the future sauce. In a separate bowl, combine the remnants of mint, cilantro, garlic and hot pepper. 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 placed in the refrigerator.
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:
Having figured out what can be made from the turn, you should talk a little about the technology itself. Sorted out washed berries are laid out in clean jars and poured with chilled marinade cooked from water, salt, bay leaves and spices. After that, the containers are covered with linen napkins and kept at room temperature. After four hours, the jars are put into the refrigerator and forgotten for twelve days. Then the berries are removed from the brine, washed in boiled water, returned to containers and poured with refined vegetable oil. The fruits prepared in this way can be stored in the refrigerator for five months. They are served with any meat or fish dishes.
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 surely arouse some interest among many housewives who are thinking about what can be made from the thorn plum. To stock up on this conservation, you will need:
Washed berries are placed in sterile jars and poured with hot marinade made from the above ingredients. After a while, the liquid is carefully decanted into a saucepan, brought to a boil and returned to the fruit. 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 closet or cellar.
The recipe described below will surely be appreciated by those with a sweet tooth who do not know what can be made from thorns. A delicacy prepared by this method can not only be served with pancakes, pancakes or pancakes, but also simply spread on a piece of fresh bread. To stock up on several cans of this treat, you will need:
Washed and sorted berries are poured into a glass of water and sent to the stove. Five minutes after boiling, they are rubbed 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 packed in sterile containers, rolled up, cooled and sent to the cellar.
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:
For those who have already understood what can be made from thorns, it will be useful to find out exactly how to make five-minute jam. Sorted, washed and dried berries are laid out in layers in a suitable bowl, sprinkled with sugar. Then all this is placed on the stove, brought to a boil, poured with the required amount of filtered water and boiled for five minutes.
The hot mass is carefully packaged in sterile jars, rolled up, covered with a warm blanket and left to cool completely. The cooled containers with thorn jam are removed to the cellar or pantry. A delicacy prepared in this way does not lose its taste for a long period. Subject to temperature regime it can be stored for up to five years.
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The harvest of thorns rarely fails, but in some years it is so great that the question involuntarily arises: what to cook from thorns for the winter? Recipes for sweet and savory dishes collected in this material will help you make preparations for every taste.
What you need per kilogram of blackthorn:
How to cook:
You can also cook jam from thorns for the winter according to the same recipe as from plums.
Per kilogram of blackthorn:
How to cook:
When the jam has cooled, it will become much thicker and spread well over toast.
What you need for a 3-liter can:
Cooking method:
Compote from one thorn is prepared in the same way, but its fruit is taken twice as much, that is, a kilogram. With apples, this drink, in the opinion of many, turns out to be tastier, so we brought this recipe. A compote with zucchini is prepared according to a similar recipe.
What you need:
How to cook:
Pickled thorns are often called "Russian olives", as they learned to salt it long ago in Russia. True, then it was made in brine and stored in a cellar. Nowadays, not everyone has suitable conditions for storing salted thorns, but pickled thorns are well worth it in winter, even at room temperature. Therefore, we still suggest not pickling it, but pickling it according to the above recipe.
What you need to prepare 1 liter of thorns "Tkemali":
Cooking method:
Blackthorn is not so easy to collect - the whole plant is densely covered with tenacious thorns. But the medicinal value encourages traditional healers and representatives of official medicine to harvest raw thorns in spite of everything, because the harm of thorns lies only in its "prickly".
Blackthorn is a sprawling thorny shrub with plum-colored drupes, which is why one of the popular names of the plant is prickly plum.
The root-sprouting plant can grow in the form of a tall tree, up to 6 m tall, or in the form of a bush. The thorn bush has a main trunk and a strongly branched volumetric crown, reaching a height of 3 m.
Interestingly, ripe fruits are attached to the branches so tightly that they can hold on until next spring. From an adult bush, you can collect up to 4 kg of fruit.
Thorn thickets consist of small bushes. When a plant develops singly, it forms a voluminous tall bush. Thorns can often be found on the side of the road, on a sunny forest edge, or in a vacant lot. Thickets are formed in ravines and on slopes, as well as in gullies. Blackthorn grows especially well on soil rich in calcareous salts.
Terne growing area - the European continent, Asia Minor, as well as North Africa. Often found in Ukraine, Belarus, Moldova, Kazakhstan. On the territory of Russia, it actively grows in the European part, as well as in the North of Siberia.
The saturation of the plant with useful substances makes it possible with the medicinal purpose of all its parts. Blackthorns are harvested in stages for the winter.
For fresh fruit in winter, you can freeze thorns. To do this, the berries are sorted out, washed with clean water, dried from moisture. After that, the fruits are laid out on a wide pallet in one layer, put in the freezer for a couple of hours. The berries are poured into a bag or plastic container.
Frozen fruits are stored for no more than six months. Dried fruits, leaves, inflorescences, shoots are stored for a year in a well-ventilated dark place, packed in paper or cloth bags. The bark and roots can be stored for up to three years.
All parts of the thorn are rich in tannins, which have a range of therapeutic properties.
In addition to tannins, blackthorn fruits contain a lot of other useful components.
Thorn leaves, in addition to tannins, contain bitterness, flavonoids, phytoncides. This endows them with health benefits:
The chemical composition of thorn flowers has not been thoroughly studied. It is known that one hundred amygdalin glycoside contained in it is in low concentrations, and therefore has therapeutic properties:
The bark and roots of thorns are saturated with tannins, and therefore are actively used as an antidiarrheal agent.
The glycoside amygdalin is found in high concentration in the blackthorn bone. It should not be swallowed due to the toxicity of the substance mentioned. Amygdalin breaks down in the body with the formation of a poison - hydrocyanic acid.
The flowers and leaves of thorns are actively used in folk medicine as a diuretic for various intoxications and edema of a cardiac or renal nature. The beneficial effect of thorn leaves on blood vessels allows you to fight capillary fragility, varicose veins. Indications for the use of thorn in vascular pathologies expand to vasculitis, due to its anti-inflammatory properties.
The diaphoretic properties of thorn fruits are useful for feverish conditions, and antibacterial properties for inflammatory and infectious diseases skin. In addition, the ability of thorn flower preparations to eliminate nausea is known.
Improving metabolism with the use of blackthorn allows you to alleviate the patient's condition with gout, since the plant is able to remove salt deposits from the body. The hypoglycemic effect of berries makes it possible to use them in diabetes mellitus.
Medicines of the root and bark are used for diarrhea, as a fixing agent, as well as for colitis of various origins, to restore and optimize bowel function.
Rich chemical composition fruits determines their widespread use for medicinal purposes.
Thorn is also endowed with anti-allergic properties due to its detoxifying properties. Interestingly, most of the therapeutic effects of thorns are not accompanied by the manifestation side effects... It is for this reason that thorn contraindications include only individual hypersensitivity reactions. But the use of thorns for breastfeeding and pregnancy must be agreed with a doctor.
Recipes for using thorns are varied. Below are the most common ones.
Peculiarities. It is taken orally for the treatment of chronic diseases of the liver, kidneys, ureter. With the help of infusion, you can significantly speed up the metabolism. Cleansing the body allows you to get rid of skin diseases of an infectious and allergic nature. The infusion is used for washing wounds, eliminating rashes, and also for the face as a remedy for acne.
Preparation and application
Peculiarities. With the help of such a decoction, you can reduce fever, remove the symptoms of fever and accelerate recovery from colds and viral diseases.
Preparation and application
Peculiarities. A decoction of the fruits is taken orally for various inflammatory diseases, regardless of their localization (rheumatism, gout, cystitis, pancreatitis, colitis, bronchitis).
Preparation and application
Peculiarities. It is necessary to make a tincture of thorns, taking into account the fact that before preparing it, the fruits are rinsed with water, without washing off the wax coating.
Preparation and application
Often, blackthorn fruits are included in the composition of fees for weight loss, pressure correction, and relieving inflammation.
Blackthorn fruits are actively used for the preparation of first and second courses, desserts and sauces. The famous tkemali sauce includes the sweet and sour pulp of these fruits. Bulgarians add fruits to cereals to give them a special flavor. Jam and blackthorn jam, as well as jelly and compotes with its addition, have a special taste.
Lovers of self-made booze appreciated the taste of the fruit. The prickly plum is used to flavor vodka; moonshine is prepared from overripe berries. A thorn-based wine has an interesting color and a sweet-sour, slightly astringent taste. Making sloe liqueur at home has also gained popularity.
Peculiarities. It takes a long time to prepare, but the result is a very tasty and healthy low-alcohol drink.
Preparation
Useful properties of blackthorn are relevant in everyday life. Artificial planting of thorns is often carried out to strengthen the soil near ravines, the banks of the reservoir. The strong root system prevents soil displacement and collapse. Thorns are often grown as hedge to protect garden areas. At proper care behind the plant, you can form a crown or shrubs, wrapping this quality for the benefit of the farm.
According to the reviews of breeders, blackthorn is perfect for the role of a rootstock in the selection of new types of apricot, peach and others. garden plants... Wood and bark are used to tan leather. By boiling the fruits in alkali, a red dye is obtained. Popular in the furniture industry, because its reddish-brown wood lends itself well to polishing.
The healing properties of thorns have been known for a long time. Thanks to modern research, they are not refuted by modern official medicine. In ancient times, the plant was endowed with magical properties, and the places where thorn seeds sprouted were considered sacred.
Temperature - 60 ° С
Time - 12-14 hours
Pastila is a great snack. It can be restored by diluting with water or juice and used as a sauce or puree. It is easy to make a wonderful dessert for children from pastille - like a layer in biscuits or filling for pies.To make sugar-free jam, three parts of pastille must be poured with one part of boiling water. A 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 cooked and sweetened with sugar or honey.
