Sloes (Blackthorn) in Sugar Syrup
A joy for kids and a pleasure for grown-ups! Sloes ripen in late summer and early fall. They're best gathered after the first frosts. You can make juice, jam, compote, preserves, and more from sloes. Here we'll be making sloe compote.
kontaty
Recipe author
Sloes (Blackthorn) in Sugar Syrup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 2 %
1 g
Fats 0 %
0 g
Carbohydrates 98 %
56 g
216 kcal
GI:
100
/
0
/
0
- So, select ripe, undamaged sloes and wash them in cold water. Make a 50% syrup from sugar and water (610 g of water and 610 g of sugar per 1 kg of sloes). Drop the sorted sloes into the boiling syrup for 5 minutes, then remove from the heat and let cool. Take the sloes out of the syrup and pack them tightly into jars. Bring the sugar syrup back to a boil and pour it into the jars. Cover the jars with lids and place them in a pot of water heated to 170°F (75°C) for sterilizing. Sterilize at 212°F (100°C): 0.5-liter (1-pint) jars for 12–15 minutes, 1-liter (1-quart) jars for 15–20 minutes. After that, seal the jars tightly, turn them upside down, and let cool.
Caloric content of the products possible in the composition of the dish
- Syrup - 300 kcal/100g
- Turn - 47 kcal/100g
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