Mountain ash jam has a spicy tart sweet and sour taste. In addition, rowan jam is one of the healthiest desserts. Even after heat treatment, the berries retain most of the vitamins and minerals.
It is necessary
-
- For rowan jam:
- - 1 kg of rowan berries;
- - 1, 2 kg of sugar;
- - 1, 5 glasses of water.
- For chokeberry jam with rum:
- - 1 kg of chokeberry;
- - 1, 3 kg of sugar;
- - 2 glasses of water;
- - 1 glass of any juice;
- - 2 tbsp. l. rum;
- - 5 g of citric acid.
- For dry chokeberry jam:
- - 1 kg of chokeberry;
- - 300 g of sugar;
- - 5 g of ascorbic or citric acid.
Instructions
Step 1
Collect black chokeberry for jam in late autumn after the first frost. Separate the berries from the brushes and wash them.
Step 2
Rowan jam
Pour cold water over the frozen rowan fruits for a day to remove the bitterness. Discard the berries in a colander and rinse thoroughly under running cold water. Dissolve sugar in water and boil syrup. Pour the rowan with more hot syrup and leave the berries in a cold place for a day.
Take out the mountain ash. Boil the syrup and juice over low heat for 20-25 minutes. Then dip the rowan berries in the syrup and boil for about 20 more minutes until tender. The berries should be juicy and shiny and the syrup thick. At the same time, do not overexpose the jam on the fire, otherwise it will lose its exquisite tart taste. Pour rowanberry jam into sterilized jars and seal.
Step 3
Chokeberry jam with rum
Place the washed chokeberries in a heat-resistant container, cover and soak in a warm oven for about 3-5 hours. Boil the syrup with water, fresh juice and sugar. Dip the berries in the sugar syrup, pour in the rum and cook over medium heat, stirring occasionally, until the mountain ash berries are transparent. Then add a few crystals of citric acid, stir. Pour rowan jam into sterilized glass jars and cover with lids.
Step 4
Dry chokeberry jam
Dissolve ascorbic or citric acid in water at the rate of 5 g per 1 liter of liquid. Blanch the washed chokeberry for 1 minute in acidified water. Spread the mountain ash mixed with sugar on a baking sheet in a 2-3 cm layer. Preheat the oven to 200 ° C and place the mountain ash in it.
Boil the berries within 20 minutes after boiling the mass. Cool the mountain ash and transfer to foil or parchment, sprinkle with sugar. Dry the berries outdoors at room temperature. Sprinkle the rowan berries with sugar and pack them in dry glass jars, cover with lids on top.
