Blackthorn with sugar syrup

So, we select ripe and undamaged thorn fruits, wash them in cold water. We prepare syrup from sugar and water, 50% concentration (610 g of water and 610 g of sugar per 1 kg of blackthorn). The thorn fruits we have sorted out are spread for 5 minutes in boiling syrup, removed from the fire and cooled. Then we take the thorn out of the syrup and put it tightly in jars. Bring the sugar syrup to a boil and pour it into jars. We cover the jars with lids and place them in a saucepan with water at a temperature of 75 ° C, for sterilization. Sterilize at 100 ° C cans with a capacity of 0.5 liters — 12-15 minutes, 1 liter — 15-20 minutes. After that, the jars are hermetically sealed, turned upside down with the neck and cooled.