Among the preparations for the winter, when it comes to jams, mainly raspberry, strawberry, apricot and other varieties from the gifts of orchards and berry nurseries predominate. But the gifts of the forest, parkland - are they really unclaimed? Okay, the dog rose. We collect it, dry it, make tea. But what about the beautiful mountain ash? Is it really possible to pass by them, invitingly blazing at the end of autumn?
Rowan jam: some preliminary tips
Not at all! And black chokeberry, and ordinary red, and breeding pomegranate are successfully used by skilled craftsmen in the home kitchen. True, preserving it, you need to follow several important rules. Very tasty, for example, not jam from these berries in itself, but in combination with other fruits. One of the best options is rowan jam with apples. Why? Because apple pectin and the beneficial substances contained in the fruits harmoniously supplement the vitamins that make up the berries.
Apple acid makes the taste of the dessert much more pleasant, because the mountain ash with sugar itself will be just bitter-sweet or sugary. And the color of goodies from such a neighborhood will only benefit! The second rule that must be observed when making jam from mountain ash with apples or any other of these berries: they acquire sweetness only when they are well-frosted. Therefore, if you procure the mountain ash for the future in advance, before frost, be sure to at least a day before cooking put it in the freezer. Otherwise, astringency and bitterness will spoil all your jam from mountain ash with apples. Well, now the recipes!
Rowan-apple paradise
If you have never tried jam, called "royal", use this instruction here. The result will certainly lead to ecstasy of both you and your loved ones. After all, such rowan jam with apples, which also includes walnuts, especially caresses the taste and causes admiration. What you need: one and a half kg of berries, the same amount of sugar, 1.5 kg of apples of such varieties that do not boil (Korichnoye, Antonovka, Semirenko), 300 g of walnut kernels, 400 g of water. Just note: the amount of water and sugar here is variable, that is, they may need a little more or less, depending on the taste of the remaining ingredients.
How to cook rowan jam? Remove the berries from the brushes, rinse and dip in a saucepan with boiling water to blanch for 2-3 minutes. Then take out with a colander or slotted spoon. Why this is needed: the mountain ash skin is very dense, does not pass sugar well, therefore it must be softened first. In a glass of water, dilute sugar for syrup. Peel the apples from the seeds and cut them into small pieces together with the skin. Pour berries, apples, nuts into a cast iron, mix, pour in syrup. Let it boil and then simmer over medium heat, stirring 15 minutes. Pack the finished product in sterilized jars and boldly twist: it will not explode, it will be stored for a long time. Here's how to cook jam from mountain ash and apples, so that each piece of fruit in the syrup is whole and has a marketable look! And what kind of aroma comes from spin - try it!
Jam "Tasty"
There are many ways to prepare dessert for the future. Often, housewives cook fruits and berries separately and only at the very end they are combined. For example, this is rowan jam for the winter. Of course, also with an apple supplement. Let's start with her.
You will need 750 g of sugar and about 5 grams of citric acid per kilogram of fruit. Cut the apples into slices, cover with half sugar, let stand for a couple of hours to let the juice go. Then put on fire, boil and add the remaining sugar. Cook over low heat until the apple slices become clear. Do not forget that we are preparing jam from mountain ash for the winter, so we proceed to the processing of berries. Remove them from the brushes, rinse, dip in boiling water for 10 minutes. Take out, pour into the basin. From a liter of water (better than the one where the berries were blanched) and 1.5 kg of sugar (per 1 kg of mountain ash) make syrup. Pour them rowan and cook until cooked. At the end, combine the berries with apples, let it boil and pour the dessert into jars.
Brilliant jam
No, this is not an exaggeration, it really is! In the correctly prepared dessert "Red rowan, jam with apples" the berries shine like varnished, look seductive, and ask in your mouth! Where to start - you know. But when the berries are prepared, that is, picked, sorted and washed, pour them with cold water and put in a cool place for a day. Then drain the water, dry the mountain ash and repeat the operation again (only 3 times, as in fairy tales). Prepare syrup at the rate of one and a half kg of sugar and 400 g of water for each kg of berries. Pour the mountain ash already with hot syrup and again put it in the cold for a day. Only after the bitterness comes out, the astringency is softened, and the sugar is absorbed, remove the berries with a slotted spoon, boil the syrup, lower the mountain ash into it and cook for about 20 minutes until it acquires a varnished luster. Now add the apple component, pre-cooked, as described in the previous recipe, wait for the jam to boil, but not boil, and lay straight from the stove on the banks.
Dessert with cinnamon and honey: ingredients
Original in taste and beautiful in color is obtained "Apples and black mountain ash." Especially if you add citric acid, ground cinnamon and vanilla to taste. To make the syrup lighter, take cinnamon apples. Almost all of its varieties are suitable - striped, smoky, pineapple. The special charm of the fruits is their juiciness, a light aftertaste and the smell of cinnamon, for which, in fact, the variety was named. They are delicious fresh and extremely tasty in jams. We also cook our delicacy in 2 doses, as in the recipes described above. And the composition is as follows: for every kg of apples, 200 g of honey, 5-6 g of citric acid are consumed, and for every 1 kg of mountain ash, 300 g of honey and 2 g of acid.
Dessert with cinnamon and honey: cooking
Hold the mountain ash, previously frozen, for 24 hours in cold water. Dissolve honey in 120 g of water, heat the syrup and pour berries on it. Cook while stirring until they become transparent. Add citric acid at the end. Cut the core of apples, and crush them into small slices. Pour the seeds with cold water, boil, boil for 20-25 minutes. Take a glass of broth, prepare syrup on it. Pour apple slices and acid into hot syrup, leave to infuse for one and a half hours. Then cook until tender, adding cinnamon and vanilla at the end. Then both types of jam are combined, mixed and boiled in a jar.