Blackthorn compote for winter

The crop of blackthorn should not be wasted and it can be used not only as an additive to blanks from other fruits. Compote made only from blackthorn has a bright, rich color and pronounced taste. The astringency almost completely disappears during heat treatment, which allows you to give compote even to small children.

Blackthorn berries are sorted, we remove all damaged or rotten. Remove the tails and rinse well . Special attention should be paid to washing, dust or dirt trapped in the jar can lead to the fact that the workpiece will be spoiled.

It is best to close the compote in liter jars. With such a volume, you can open the jar at one time, do not store the open compote in the refrigerator afterwards and do not go for the next jar.

I wash the cans well, use dishwashing detergent and a sponge, rinse. We lay out the prepared blackthorn berries in jars, each with 200 gr.

Boil water in a separate pot or kettle. Due to the fact that berries already occupy a place in the jar, a little less water will go away, but we warm the amount prescribed by the recipe, it's better to let it be with a margin.

Pour boiling water over the thorn in jars to the very top, cover with lids and leave for 15 minutes. The berries in the jar will start to burst, as it should be, it will not affect the taste, transparency and consistency of the compote.

After a quarter of an hour, when the water cools down a little, and the berries are well treated with boiling water, drain the water from the cans into a saucepan. Add sugar to the water, put on high heat and bring to a boil.

Add a pinch of citric acid to each jar of blackthorn. Pour the berries with boiling marinade of water and sugar. We roll it up immediately. It is best to pour one jar first, roll it up, and then bring the marinade to a boil again and pour the second one. So each portion will be filled with steep boiling water.

Turn the jars onto the lids, wrap them with a blanket or a thick towel, leave them to cool completely. We store the ready-made compote in the cellar or in an ordinary home pantry, the workpiece is resistant to normal room temperature.

Bon appetit!