Rowan berry jam is very healthy. Sweet and delicate in taste, containing vitamins and trace elements, it has antimicrobial effect, increases the strength of blood vessels and lowers cholesterol.
It is necessary
-
- red rowan berries - 1 kg;
- sugar - 1.5 kg;
- water - 1 liter;
- citric acid - 7 g.
Instructions
Step 1
Carefully separate the rowan berries from the branches, wash and sort: remove small, unripe and spoiled fruits. Rinse the sorted berries well and sprinkle on a towel to dry
Step 2
Before you start making jam from them, remove the bitterness from the berries. To do this, use one of the following methods: 1. Quite simply and quickly, you can get rid of the bitterness if you place the berries in the freezer for 2-3 hours. You do not have to do this if the berries were picked after the frost hit, in this case nature itself has already taken care of eliminating bitterness. Ordinary cold water will also help to rid the rowan berries of bitterness: pour the berries with cold water and put them in a cool place for a day (refrigerator, balcony, cellar or basement), then drain the water and refill it, but for two hours. A 3% sodium chloride solution helps to eliminate bitterness. Take a three-liter saucepan, pour two liters of water into it and heat to boiling point. Add 60 g of salt to the liquid and boil the solution for 2-3 minutes, then add the berries (1 kg) and boil them in brine for 3-5 minutes. 4. You can also get rid of the bitterness of berries with the help of honey. Take 0.5 kg of honey, dissolve it over low heat and cool slightly. Mix rowan berries with honey and leave for 8-10 hours. 5. They will soften the bitterness well and give your jam a slight sourness of Antonov apples. For 1 kilogram of rowan berries, take 300 grams of juicy Antonov apples. Wash the apples, remove the cores with seeds and cut the peel as thin as possible (this way you will save all the vitamins). Cut them into small cubes and blanch for 5-8 minutes separately from the rowan. Apples are added to rowan boiling in sugar syrup (immediately at the first stage).
Step 3
Take a three-liter saucepan, fill it with one and a half liters of water and put it on fire. Dip the prepared rowan berries and citric acid into the boiled liquid, bring to a boil and reduce the heat. Cook the mountain ash for 10 minutes over low heat. To glass the water, discard the berries in a colander, then sprinkle them again on a towel
Step 4
While the berries are drying, prepare the syrup. Pour a liter of water into a saucepan and heat to boiling point. Turn off the gas and, stirring constantly, add sugar slowly. Boil the syrup over low heat for five minutes
Step 5
Pour dried berries into the finished syrup and bring them to a boil. Stirring occasionally, cook the rowan berries for 20 minutes. Set this mixture aside for 10 hours
Step 6
After the allotted time, put the saucepan with the jam on the fire again and bring to a boil. Reduce heat and simmer mountain ash for twenty minutes over low heat. Then remove the berries from the heat and set aside for an hour. Repeat this procedure 4 times. Close the lid and set aside for 5-6 hours
Step 7
Bring your jam back to the boiling point and remove the rowan berries from it, continuing to cook the syrup until it thickens. After that, combine the berries with the syrup again and simmer for another 1-2 minutes. Pour the still hot jam into sterilized jars and roll up.
