Sloe Preparations for Winter: 20 Best Recipes
Source: Olga, AdobeStockSloe is a close relative of plum, but more resistant to low temperatures and therefore often found in northern regions. Moreover, it is very healthy and tasty, so a few jars of sloe for winter will definitely not hurt. We share 20 excellent preparation recipes!
1. Sloe in its Own Juice for Winter
Source: montisbar.ruIf you want, add sugar, but you can also do without it.
You will need: 1 kg sloe.
Preparation: Pour sloe into clean, dry jars. Place them in a pot with water and sterilize over medium heat. As the sloe releases juice and settles, add more. Continue sterilizing until the jars are completely full, then seal them.
2. Sloe Jam for Winter
Source: ideireceptov.ruClassic thick jam with sugar – a real find for every day.
You will need: 500 g sloe, 100 ml water, 400 g sugar.
Preparation: Pour water over the sloe, cook until soft, and rub through a sieve. Add sugar, bring to a boil, and cook for 7 minutes over high heat, stirring. Reduce heat and cook the jam for another 5-10 minutes until thick. Seal it in sterilized jars.
3. Tkemali from Sloe for Winter
Source: novyefoto.ruBecause sloe is so similar to plum, it works very well in classic "plum" recipes.
You will need: 1 kg sloe, 1 bunch cilantro, 5 g mint, 5 g coriander, 10 g salt, 3 cloves garlic, 1 hot pepper, 1 tbsp apple cider vinegar, 1/2 cup water, sugar and spices.
Preparation: Pour water over the sloe, cook until soft, and rub through a sieve to remove the pits. Add spices and cook for another 10 minutes. Add chopped mint, cilantro, garlic, and pepper, and cook for another 10 minutes. Pour in the vinegar and seal the preparation in sterilized jars.
4. Pear and Sloe Jam with Ginger
Source: mavink.comAromatic and spicy jam that will impress everyone.
You will need: 1 kg sloe, 1 kg pears, 5 cm ginger, 1 tsp cinnamon, 900 g sugar, 0.5 tsp citric acid, 1 packet gelling agent.
Preparation: Peel the pears, remove pits from the sloe, and pass everything through a meat grinder. Grate the ginger, add all other ingredients, and mix thoroughly. Let the mixture sit for half an hour, bring to a boil, and reduce the jam to the desired thickness. Seal in sterilized jars.
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5. Dried Sloe in the Oven
Source: dzen.ruIf you have an electric dehydrator, just use it. If not, here's an alternative!
You will need: 1 kg sloe.
Preparation: Line a baking sheet with parchment paper and spread the sloe in a single layer. Dry it in the oven at 50 degrees for 2-3 hours, stirring occasionally. Store the preparation in a dry and airtight glass container.
6. Pickled Sloe like Olives
Source: pinterest.comMany people probably won't even guess what this preparation is made from.
You will need: 1.5 kg sloe, 1.5 l water, 3 tbsp sugar, 1 tbsp salt, 3 tbsp vinegar, 6 cloves, 8 allspice berries, 8 black peppercorns, 2 bay leaves.
Preparation: Sort the sloe and prick each fruit several times with a needle. Pour into sterilized jars. Boil water with all other ingredients except vinegar. Pour over the sloe and leave for 15 minutes with lids on. Drain this water, boil it again, and add vinegar. Pour back and seal the sloe for winter.
7. Sloe Jam with Pits for Winter
Source: pro-orehi.ruRemoving pits from sloe by hand is long and difficult, so you can just leave them in.
You will need: 2.5 kg sloe, 3 kg sugar, 500 ml water.
Preparation: Cover the sloe with sugar, mix, pour in water, and bring to a boil. Cook for 5 minutes and let cool. Cook the jam again for 5 minutes and let cool again. Cook it for 5 minutes a third time and seal in sterilized jars.
8. Adjika from Sloe with Tomatoes
Source: uzbek-culinar.ruVery aromatic adjika with a complex but harmonious taste.
You will need: 2 kg sloe, 400 g tomatoes, 240 ml water, 6 cloves garlic, 6 sprigs mint, 1 hot pepper, 1 tbsp coriander, 25 ml apple cider vinegar, 110 g sugar, 25 g honey, 2 tbsp salt, 1 tbsp khmeli-suneli, spices.
Preparation: Pour water over the sloe, cook for 10 minutes, and rub the mixture through a sieve. Peel the tomatoes and pass them through a meat grinder with garlic, mint, and pepper. Mix everything together and add the remaining ingredients. Cook the adjika for 10-15 minutes after boiling and seal in sterilized jars.
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9. Sloe and Apple Jam for Winter
Source: recipesfor.ruA wonderful combination when you want to try something new!
You will need: 200 g sloe, 300 g apples, 100 ml water, 200 g sugar.
Preparation: Pour water over the sloe, cook for 7 minutes, and rub through a sieve. Add sugar and finely chopped peeled apples to the resulting juice. Bring to a boil and cook for 5 minutes. Let the preparation cool and cook for another 5 minutes. And once more, then immediately seal in sterilized jars.
10. Sloe Preserve with Cinnamon for Winter
Source: anoshkino-sosh.ruThis preserve takes a long time to cook, but it will be very thick.
You will need: 2 kg sloe, 1-2 cups water, 2 kg sugar, 1 tbsp cinnamon.
Preparation: Pour water over the sloe, stew until soft, and rub through a sieve. Add sugar and bring the mixture to a boil. Cook the preserve for about 1 hour over minimal heat. 5-7 minutes before the end, add cinnamon and seal the preserve in sterilized jars.
11. Sloe Jam with Orange
Source: ideireceptov.ruA simple sloe jam recipe, but with orange, it will take on new flavors.
You will need: 2 kg sloe, 1 kg oranges, 250 ml water, 1.5 kg sugar.
Preparation: Remove pits from the sloe and chop it with a blender. Peel the orange pulp from all membranes and finely chop. Add sugar, mix everything together, and let sit for 1 hour. Add water, bring to a boil, and cook the jam for 15 minutes. Let it cool and cook for another 10 minutes. Seal in sterilized jars.
12. Sloe and Cornelian Cherry Compote without Sterilization
Source: pinterest.comA slightly tart compote with a pleasant sourness.
You will need: 300 g sloe, 300 g cornelian cherry, 250 g sugar, 0.5 tsp citric acid, 2.5 l water.
Preparation: Rinse the jar with soda and place the sloe and cornelian cherry inside. Pour boiling water over them and leave for 20-30 minutes with the lid on. Drain this water, add sugar, and boil again. Add citric acid and pour over the berries. Seal the compote for winter.
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13. Sloe and Chokeberry Compote for Winter
Source: pro-orehi.ruAn original and very healthy winter drink that will definitely never be superfluous.
You will need: 500 g sloe, 300 g chokeberry, 2-3 l water, 300 g sugar, 1/2 lemon.
Preparation: Thinly slice the lemon, sort the sloe and chokeberry, and arrange them in sterilized jars. Pour boiling water over them and leave for 15 minutes with lids on. Drain this water, add sugar to it, and bring to a boil again. Pour the syrup back and seal for winter.
14. Salted Sloe in Oil for Winter
Source: pinterest.comIt can be stored in the refrigerator or cellar for up to 5 months.
You will need: 2.5 kg sloe, 60 g salt, 1.2 l water, 1.2 l vegetable oil, 1 tsp peppercorns, 2 bay leaves, 5 cloves.
Preparation: Boil water with salt, peppercorns, and bay leaf. Cook for 3-4 minutes. Arrange the sloe in jars, pour this brine over it, and cover with a cotton or linen towel. Leave for 4 hours.
Then place the preparation in the refrigerator for 1.5-2 weeks. Drain the brine, rinse the sloe, and return it to the jars. Pour vegetable oil over it, close with plastic lids, and store.
15. Sloe with Pear in Syrup for Winter
Source: pinterest.comA very original and tasty preparation from garden fruits.
You will need: 300 g sloe, 300 g pears, 1.5 l water, 300 g sugar, 0.5 tsp citric acid.
Preparation: Slice the pears and place them with the sloe in a sterilized jar. Cook a syrup from water and sugar, pour it over the fruits, and leave for 15 minutes with the lid on. Drain the syrup, boil it again, and add citric acid. Pour over the fruits again and seal.
16. Sloe and Peach Compote for Winter
Source: Anzhela, AdobeStockNot only the compote is good here, but also the canned fruits from the jar.
You will need: 300 g peaches, 300 g sloe, 230 g sugar, 2.5 l water.
Preparation: Roughly chop the pitted peaches and place them with the sloe in a sterilized jar. Pour boiling water over them and leave for 15-20 minutes with the lid on. Drain this water, add sugar, and bring to a boil again. Pour back and seal the compote for winter.
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17. Sloe and Apple Sauce for Winter
Source: vk.comWe recommend using sour apple varieties.
You will need: 1.5 kg sloe, 1.5 kg apples, 600 g sugar, 200 ml water, 150 ml vinegar, 2 tsp cinnamon, 1 tsp ground chili, 10 cloves, spices.
Preparation: Remove pits from the sloe, peel the apples, and pass everything through a meat grinder or chop with a blender. Boil water with sugar, cinnamon, and cloves. Cook for 10 minutes, remove the cloves, and add pepper and vinegar. Pour into the sloe and apple puree, and bring everything to a boil. Reduce the sauce over low heat for about 40 minutes and seal it in sterilized jars.
18. Apricot and Sloe Jam for Winter
Source: bee-master.ruAffordable ingredients and simple cooking technology!
You will need: 500 g apricots, 300 g sloe, 150 ml water, 450 g sugar.
Preparation: Remove pits from the sloe and apricots, and roughly chop the pulp. Cook a syrup from water and sugar, and pour it over the fruits. Let steep overnight, bring the jam to a boil, and cook for 20-25 minutes. Seal the jam for winter.
19. Sloe, Cherry Plum, and Raspberry Compote
Source: pinterest.comSmall yellow cherry plums are best for this recipe.
You will need: 200 g sloe, 350 g cherry plums, 1 cup raspberries, 1 cup sugar, 1 pinch citric acid, 2.5 l water.
Preparation: Pour sloe, cherry plums, and raspberries into a clean jar. Pour boiling water over them and leave for 10 minutes with the lid on. Drain this water and boil it again with sugar and citric acid. Pour back and seal the compote for winter.
20. Sloe Sauce with Raisins for Winter
Source: vk.comAn excellent sauce for kebabs or grilled meat – bright and aromatic!
You will need: 2 kg sloe, 250 g onions, 125 g raisins, 1 chili pepper, 0.5 tsp each allspice, ginger, coriander, and mustard powder, 2 tsp salt, 250 g sugar, 4 tbsp vinegar.
Preparation: Place sloe, roughly chopped onions, raisins, chili, spices, and half of the vinegar in a pot. Bring to a boil and cook for half an hour. Rub the mixture through a sieve, add sugar, salt, and the remaining vinegar, and bring to a boil again. Reduce the sauce to the desired thickness and seal in sterilized jars.
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