Chokeberry jam - excellent preparation for the winter. This berry is very unpretentious in storage (due to the content of a large amount of acid, plus a lot of sugar is added during cooking). Compote and jelly can be made from jam in winter, used as a filling for pies or as a cold remedy - mountain ash is rich in vitamins C and carotene.
How to make chokeberry jam
For 1 kg of fresh berries, take:
- 1.2 kg of granulated sugar;
- one and a half glasses of water.
Wash the rowan, clear of debris (twigs, leaves, etc.), then put it in a pan, fill it with water (one and a half glasses) and steam it under the closed lid. The berries should become completely soft. After this, wipe the chokeberry through a sieve. You should get mashed potatoes. Pour the indicated amount of sugar into it, put on the stove and cook until cooked - usually it takes a little more than half an hour. Ready jam from chokeberry should be packaged in sterilized jars, rolled up with lids and put into storage in a cool place. By the way, this recipe can be slightly modified. Read on how to make a tasty harvest with apples or quince.
Chokeberry jam with apples
For cooking you will need:
- 1 kg of chokeberry;
- three to four apples;
- one and a half kilograms of sugar;
- 2 glasses of water.
First, mash the berries as described in the previous recipe: steam the mountain ash until soft, and then mash through a sieve. You need to do the same with apples: peel the fruit, and then cut it into pieces. You need to boil them in a very small amount of water, half a glass is enough. After making applesauce and combine it with the berry mass, add sugar and put on the stove to cook until cooked. Half an hour is enough to make a great jam from mountain ash. It also needs to be packaged in sterilized jars, rolled up with lids and sent to a cool place before the onset of winter cold.
Black rowan and quince jam
For cooking you will need:
- 1 kg of rowan berries;
- 400 g quince pulp (this is one large enough fruit);
- 1 (or slightly more) kilogram of granulated sugar;
- glass of water.
Rinse the berries well, and then boil until soft in a small amount of water. It will be enough to add 1 cup per kilogram of mountain ash. After pour sugar into the pan and cook for about 5-10 minutes, do not forget to stir from time to time. Peel the quince from the skin and seeds, cut into pieces and dip in jam. This fruit has a fairly dense consistency, so it will cook for a long time - an hour or more. Once everything is ready, pour the jam into the banks and roll up the lids. Now you know how to not only cook a winter treat from chokeberry, but also make two of its varieties - with apples and fragrant quince. By the way, as we already mentioned, this preparation is very useful in treating colds in winter, as it contains a large amount of vitamin C (about 100 mg per 100 g of product), vitamins A, P, as well as a number of amino acids and a large set of trace elements. Therefore, such a jam is not only tasty, but also extremely healthy. Cooked at home, it does not contain dyes, preservatives or other artificial additives and is completely natural.