Red rowan jam for lovers of unusual and tasty preparations. Mountain ash is a storehouse of vitamins and microelements, it is recommended for diseases of the heart, liver and kidneys, and rowan jam is an excellent assistant for colds.
Rowan berries are harvested after the first frost. Then they will not be so bitter.
The cooking process is lengthy, but the result is worth it. The jam is beautiful, sweet and nutritious.
For 1 kg of red rowan berries you need: 1.5 kg of sugar, 2 glasses of water, 1 apple (Antonovka), 3 g of vanillin (optional).
Cooking steps:
- The collected berries are sorted out, separated from the stalks and washed with running water.
- To get rid of the bitterness, the mountain ash is poured with cold water and left for one day. During this time, the water is changed 2-3 times. Or put in the freezer for 2 hours.
- Pour sugar into a deep saucepan and pour water, put on low heat and prepare syrup.
- Bring the syrup to a boil and add the mountain ash. The berries are boiled in syrup for 3-5 minutes and removed from heat. Leave the jam until the next day. In this case, the berries will not boil over and will absorb the syrup.
- The next day, the jam is boiled for 10 minutes and left for another day.
- On the last day, the jam is boiled for 12-15 minutes after boiling. To add a piquant taste, grated sour apple and vanillin are added at the end of cooking. Boil for 1-2 minutes and remove from heat.
- Put the jam on clean jars and roll tightly.
