The fruits of chokeberry chokeberry are painted in dark purple, almost black color, which is due to the high content of phenolic phytochemical compounds, especially anthocyanins (colored plant glycosides) and proanthocyanidins, which have powerful antioxidant properties. Anthocyanins in 100 g of fresh fruits of chokeberry contain 1480 mg, and proanthocyanidin - 664 mg.
Chokeberry blanks can be useful in reducing the risk of diseases caused by oxidative stress (cell damage due to oxidation). Aronia berries are used to prevent bowel cancer, chronic inflammation, inflammation of the choroid of the eyeball (uveitis), diseases of the cardiovascular system, disorders of the gastric mucosa (peptic ulcer) and liver failure.
Chokeberry fruits are astringent, so they are practically not used in their unprocessed form. Berries can be used for the production of wine, jam, syrups, juices, soft spreads, tea and tinctures. However, jam from chokeberry or other preparations should be used with caution, since the berries contain substances that can make blood more viscous and cause thrombosis. Although this is disputed by some experts.
Recipe 1
You can cook aronia jam , and it will smell like cherry! Artificial flavors are not required for this. It is enough to put cherry leaves in the jam. Ingredients:
- 3 cups (thin) of water;
- 100 g of cherry leaves, washed in running water and spread on a towel to dry, divide all leaves into 2 parts;
- 1 kg of chokeberry fruits (sorted, washed, allowed to drain water);
- 5 glasses of sugar.
One part of the cherry leaves is laid out in a pan with water, allowed to boil, boiled for 5 minutes, removed from heat and allowed to cool. Prepared berries are poured with cooled infusion and left overnight. The berries of the chokeberry are taken out, the second part of the leaves is laid out in the liquid, boiled for about 5 minutes. All the leaves are taken out, the chokeberry berries are again poured with hot liquid, they are set aside for 6 hours. The mountain ash is taken out. In a saucepan, leave about 1 cup of the liquid infused on the berries and leaves, pour the sugar, boil the syrup until the sugar dissolves. Spread the berry in the syrup. Cook jam from chokeberry over low heat until cooked.
Recipe 2
For this recipe you will need apples and chokeberry. The jam is very tasty and aromatic. Ingredients:
- 7 glasses of sugar;
- 1 kg of chokeberry (sorted and washed, the water is allowed to drain);
- 2 cups of cherry leaves (washed and dried slightly);
- 1 glass of water;
- 500 g of apples (preferably Antonovka, peel before use, remove the core, cut into cubes and throw in lightly salted boiling water for 1 second);
- ½ teaspoon of citric acid.
Cherry leaves are laid out in a stainless steel pan , poured with water, slowly brought to a boil. The infusion is drained, filtered and used for cooking sugar syrup. Berries are thrown into hot syrup, boiled until half cooked, apples and citric acid are added. Continue to cook until the jam is fully cooked.
Recipe 3
Jam from aronia and pears. Ingredients:
- 7.5 glasses of sugar;
- 1 kg of chokeberry (prepared in the same way as in previous recipes);
- 300 g of pears (before use, clean, core, cut into cubes);
- 2 glasses of water.
The fruits of chokeberry blanch in boiling water for about 10 minutes, then they will be less stringent and will be better able to soak in syrup. Less than half the sugar is poured into a pot of boiling water , the syrup is boiled, stirring so that the sugar dissolves. Pour mountain ash with hot syrup. On low heat, jam jam for 5 minutes, remove from heat, leave overnight. Pour sugar, which remained, mix. Spread pears. Cook in several stages: 5 minutes on low heat, remove, wait until the jam has cooled, and repeat until done.