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Benefits of Blackthorn and Home Cooking Recipes

Currently, few people pay attention to such a special fruit as the blackthorn. The other names − this is called a prickly plum, thorn, goat's berry and oat plum. It has long been an inhabitant of homestead and dacha territories. It has long been an inhabitant of homestead and cottage territories. Only very few appreciate the small fruits with a tart-sour taste.  

And in vain because the fruit of this scrub has many useful properties, and the dishes cooked with its fetuses have a special taste and aroma. In this article, we will discuss the blackthorn's benefits, and also give some interesting home recipes on the basis of which you can prepare different "yummies".  

Externally, the fruits of the thorn are very small, like the fruits of gooseberry. They have a dark blue hue and a dense white patina on their coverings. Separate the flesh from the kernels, even in a ripe fruit, is quite difficult. On the palate, the fruits are acidic and astringent.  Therefore, such, at first glance, deceptive, properties repel the trenchermen. It would seem what is it goodly in them?  − The answer lies deep inside the fruit itself − in its useful composition. 

The blackthorn berries are advised to be used by the pregnant girls and the children. Moreover, these berries are useful for them. It cannot be said unequivocally that they are especially rich in vitamins or minerals, but the fruits of the blackthorn contain the tannins and the organic acids, the essential oils and a fairly concentrated number of flavonoids. These substances are the basis of useful properties of the blackthorn.  

As in many dark berries − the bilberries, the currants or the blueberries, the blackthorn fetuses contain vitamin C and antioxidants. The use of this vitamin for the human organism is obvious. As for antioxidants, or rather anthocyanin, it gives a dark color to the berry. This substance contributes to antifungal and bactericidal clearance, so for the body it will also be extremely useful. 

That is why the anthocyanin is a part of many medical medicines and biological supplements. For example, it is often used as a part of the means for prevention and improvement of vision. Gradually accumulating in the organism and the retina of eye, anthocyanin reduces the fragility of the vessels, and also helps restore eye pressure. Thus, the blackthorn is useful for the glaucoma and the excessive eye fatigue, as well as for the myopia and its development. 

The benefit of the blackthorn is also manifested in the biological effect of vitamin R. This vitamin, when ingested, strengthens the small vessels and helps the blood thinning, contributing to the improvement of peripheral blood supply. Look closely at your feet and hands − if you see some spider veins or other problems with your veins on the body, start using the blackthorn to improve the situation. 

Eating the fresh berries of the blackthorn is somewhat difficult and specific. Anyone hardly can like the fresh fruit. However, like the fruits of mountain ash or persimmon, the taste of thorns appears after freezing. On the basis of thorns, you can prepare the compote, make the jam or marmalade. The products, obtaining from it will not only be tasty, but also extraordinarily useful.

Vitamins and minerals 



Caloric Value

The berries of the turn belong to a low-calorie food and contain only 54 Kcal per 100g of product. About 150g of the whole berries with seeds, which amounts to 75-80 Kcal, are placed in a 250g-dish. In foods cooked with the addition of sugar, the calorie content is much higher.



Useful Medicine Properties

So, the blackthorn has a beneficial effect on the process of digestion and the development of giardiasis. These berries help reduce nausea, neutralize toxins, help with diarrhea (unlike the plum, which has a laxative property). The blackthorn is one of the few folk-remedies that help successfully in the period of an intestinal disorder.

Useful properties of the thorn are observed in the inflammatory and infectious diseases. Using of the fruits promotes the treatment of inflammatory processes in the mouth, with stomatitis, ulcers and other diseases of the oral cavity. The blackthorn is like a natural antibiotic, helps cope with these problems. 

And, of course, the blackthorn is useful for colds. The use of hot tea with the thorny jam will help lower the temperature and the body strengthens its protective properties. During the edema and the urinary infections, with the development of kidney diseases, the berries of blackthorn help in their prevention.

Harm and Contraindications to Blackthorns 

Attention! The blackthorns' ossicles contain a particularly toxic substance − the glycoside. Therefore, when canopying the jam or other preserves, it is strictly forbidden to store it for more than one year. An ossicles' harmful substance, in due course starts to overflow in a product. 

There are no special contraindications or other harmful properties in the fruits of thorns. The only thing, it is not necessary to abuse them (as well as the other berries). The use of the fresh berries can lead to a disorder of the stomach, and processed products can cause a set of unwanted weight.  

Collecting and Storing Blackthorn 

The fruits of the blackthorn are harvested in autumn. For storage, they are sacked into wooden containers, covered with a damp cloth and put into the cellar. Before storaging, the blackthorn should be sorted out from debris, soft and rotten berries. Next, strew them out on a baking tray, cover with a sheet of old paper, or put in a wooden box. However, in this case, it is better to consume such fruits throughout the month, not more. You can dry the fruit in the sun or under the roof, using them in winter to make the compote or the jelly.  

Home-made recipes for blackthorns 

Among the recipes for cooking the blackthorns there is a variety of dishes and drinks. Jams, fruit butters, juices, jelly and syrups − all these products are very tasty and healthy for your organism.  

Juice from the blackthorn. The blackthorns are sorting out again, washing, placing in a juicer together with sugar (for 35oz of fruit - 3.5oz of sugar). The resulting juice is poured into cans, sterilized; hermetically sealed and cooled. 

Syrup from the blackthorn. The completely ripened fruits put into a vessel and pour the same amount of hot (176 ° F) water. Close the lid and let stand for two days to separate the juice.  Strain through a pouch of durable material. The resulting juice gives a sediment, then again strain it through a sieve covered with gauze. At 32oz of juice add 48oz of sugar, which needs to be dissolve, continually stirring. In the so prepared syrup vitamin C is stored for a long time. 

Before using, dilute this syrup in the ratio: for 35oz of syrup − 169-236oz of water. 

You can increase the syrup's tartness, adding a little of the lemon juice or dissolved in a small amount of water citric acid.  The syrup of blackthorn is allowed to consume to children and patients. 

Compote from the blackthorn. The fruits are sorted according to the degree of maturity, remove leaves, spoiled fruits, rinse in cold water. Simultaneously cook the sugar syrup at 50% concentration (21.5oz water and 2.5oz sugar on a 2lb of blackthorn). 

Sorted and washed fruits are dropped for five minutes in the boiling sugar syrup, remove from the heat and allow cooling. Then, the blackthorns take out from the syrup and put it tightly in the cans. The syrup is brought to a boil and poured it in the fruits. Cover the cans with lacquered lids, sterilize at 212 ° F, seal sealed and cool. The half-litre cans sterilize 12-15 minutes; one liter cans −15-20 minutes. 

Fruit butter from the blackthorn. Wash the ripe fruits, let the water drain, place the blackthorn in the juicer and blanch with the steam until softening. The fruits are wiped through a sieve, mixed the puree in an enamel basin with the juice, heat to the  boil over a low heat with stirring and add the sugar (into 35oz - 35oz puree). Hot, boiled fruit butter is packed in the cans, covered with lacquered lids and preserve. Turn the cans upside down, cool up to 104-113 ° F and to turn back.

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