The taste of black fruit jam cannot be confused with any other delicacy - it is particularly astringent. Many connoisseurs prefer to wipe the berries of rowan (chokeberry) of a rich dark ruby color with sugar and not mix it with any other fruits. However, not everyone loves the aftertaste, which is caused by the large amount of tannins. You can mix chokeberry with plums and make an original sweet and sour jam.
It is necessary
-
- 300 g plums;
- 500 g of chokeberry;
- 1 kg of sugar;
- 2, 5 cups rowan broth.
Instructions
Step 1
For black chokeberry jam with plums, pick up the largest chokeberry fruits and a plum variety with an easy-to-remove pit. Rinse the berries thoroughly in running water and dry on a sieve. Carefully cut each plum in half along the groove on the fruit and remove the seeds. Then prick with a toothpick or culinary skewer. If this is not done, the plums will take longer to cook, and the smaller mountain ash will be digested.
Step 2
It is recommended to quickly balance aronia in order to disinfect and soften the raw materials, but at the same time preserve the vitamins and taste of the product as much as possible. Immerse the fruits in boiling water for 3-5 minutes, then let the liquid drain.
Step 3
Add granulated sugar to the drained broth at the rate of 800 g for 2.5 cups of liquid and stir until the sweet crystals are completely dissolved. Then bring the solution to a boil, remembering to stir constantly.
Step 4
Simmer the sweet liquid over low heat for 2-3 minutes. After that, it should be filtered through a piece of clean and ironed flannel or gauze folded several times. Bring the water to a boil and the jam syrup is ready.
Step 5
So that the chokeberry and plum do not boil over, retain their useful properties and at the same time are well saturated with sweetness, use the multiple cooking method. Put 300 g of plums and 500 g of chokeberry in boiling syrup, turn off the heat and cover the container with a clean wooden cutting board and a towel.
Step 6
Leave the fruits soaked in sugar for 10 hours. Then add 2 more cups of granulated sugar to the seasoned berry mixture, bring the jam to a boil again and leave without heat under the lid for 8 hours.
Step 7
Now the jam can be cooked over low heat until cooked, stirring with a wooden spoon or spatula. Do not forget to remove the foam that stands out - if you do not do this, the delicacy will not be stored for long.
Step 8
In the finished chokeberry jam with plums, the fruits should be evenly distributed in the syrup, and the sweet liquid itself should be viscous (not spread over the plate).
Step 9
Pack the workpiece into heated and dried jars, cover them with boiled tin lids and seal loosely. Heat water in a large saucepan to 70 ° C and place a container with jam in it so that the liquid level is 2-3 cm below the neck.
Step 10
Cover the pot with a lid and pasteurize the jars for 10 minutes at 90 ° C. Finally, close the container tightly with a seaming key - the chokeberry jam and the drain will stay fresh all winter.
