Black rowan jam for the winter - recipes from simple to sophisticated. Aronia jam with apples

Chokeberry is known to many as a drug that helps with hypertension, problems with blood vessels and the heart, poor eyesight and many other health problems. But not everyone knows that you can make delicious and fragrant jam from it. This winter preparation, when properly prepared, and also in combination with fruits, spices and spices, creates an unusually tasty and healthy dessert.

The best blackberry jam recipes

For any jam, only ripe berries are taken, otherwise the workpiece will be bitter. Fresh berries should be soft. Their collection is carried out from September to November, after the first frost, then the fruits lose most of their bitterness and astringency, and become sweeter.

Ingredients:

• 2 kilograms of berries;
• 3 kilograms of sugar;
• 1.5 liters of water.

Cooking:

Chokeberry is moved, bursting and rotten berries are removed. It is cleared of the stalks and washed. The berries are placed in a deep bowl and filled with cold water until completely covered. Rowan in water is aged for 1 day.

The infused berries are leaned back in a colander, washed with running water and poured into an enamel pan.

Sugar, half the norm of water are combined in a separate saucepan and put on fire. The syrup is boiled until transparent.

The fruits are poured with boiling syrup and left to infuse until completely cooled. Then the syrup is drained from the pan into another container and heated over low heat for 20 minutes. Then he goes to the mountain ash and everything is cooked for another half an hour.

The finished jam is packaged in clean sterilized jars and sealed with a seaming key. Inverted and wrapped cans, after cooling, are opened and sent for storage.

Aronia jam. Simple recipe: video

Ingredients:

• 2 kilograms of chokeberry;
• 2.5 kilograms of sugar;
• 0.5 liters of water;
• 10 grams of vanillin.

Cooking:

The berries are sorted out, soaked for 10 minutes and thoroughly washed in running water until the white coating is completely removed. Then the berries are leaned back in a colander to drain moisture.

Water is boiling in a saucepan. Blackberry is pouring in there. Berries are blanched for 5 minutes. Sugar is added. The mixture, stirring, is brought to a boil. On low heat, the berries are boiled for another 15 minutes. The saucepan is removed from the heat and left to cool.

After complete cooling, the container is put on fire again. The mixture is boiled for 15 minutes. Vanillin is added to the jam and stirred. After the appearance of bubbles, the blank is packaged in pre-sterilized jars and twisted with a seaming key. Banks are left upside down and wrapped up until completely cooled, after which they are sent for storage.

Vanillin in combination with berries gives the jam a cherry flavor and aroma.

Ingredients:

• 2 kilograms of chokeberry berries;
• 4 kilos of sugar.

Cooking:

Fresh berries are washed and blanched in boiling water until softened. The softened fruits are thrown back into a colander and, after draining, are crushed together with sugar using a blender or meat grinder. The resulting mixture is poured into a thick-walled saucepan and put on fire.

Dessert is cooked for 5 minutes (after boiling). The mixture is constantly stirred until the sugar dissolves.

The finished jam is placed in sterile jars and hermetically sealed for long-term storage.

Jam "Five minutes" from chokeberry: video

Ingredients:

• 2 kilograms of berries;
• 2 kilos of sugar.

Cooking:

Rowan is moved, washed and dried. Berries dried on a towel are twisted in a meat grinder or blender. Sugar is added to the resulting mass. The mixture is mixed and laid out in jars sterilized over steam. The container with jam is closed with boiled polyethylene lids and after cooling it is sent to the refrigerator.

Ingredients:

• 2 kilograms of berries;
• 2 kilograms of sugar;
• 1 liter of water.

Cooking:

The berries are sorted, washed and blanched in boiling water for 10 minutes. Then they recline in a colander.

Berries are poured into the multicooker bowl, sugar comes on top. Everything is infused for 30 minutes to extract the juice. After that, the lid is closed and the "Extinguishing" mode is turned on for 40 minutes.

The finished jam is laid out in sterile jars and twisted with metal lids. Rolled jars are turned over and covered with a thick towel. After cooling, the jars are sent to storage.

Ingredients:

• 2 kilograms of black mountain ash;
• 2 kilograms of apples;
• 3 kilograms of sugar;
• 1 liter of water;
• half a lemon;
• 10 grams of ground cinnamon.

Cooking:

Rowan moves and washes. The fruits are blanched in boiling water for 5 minutes and cooled under running cold water.

Syrup is cooked from half the norm of water and sugar. Cooled berries fall into it. The syrup with berries is brought to a boil and remains on the fire for another 3-5 minutes. The saucepan is removed from the fire. Berries in syrup are infused for 8 hours.

Apples are peeled, the core with seeds is removed. The fruits are cut into small slices, blanched until softened in water acidified with lemon juice and sharply cooled with cold water.

The second part of sugar is added to the real mountain ash. The mixture is heated to a boil.

Slices of apples are laid out in a hot billet. Everything is cooked for 10 minutes, then set aside until it cools completely. Then cinnamon is added to the mixture. The jam is heated again for 10 minutes, after which it is laid out in sterile jars and tightly twisted with lids.

Ingredients:

• 2 kilograms of chokeberry;
• 2 kilograms of oranges;
• 2 large sour apples;
• 2 kilograms of sugar;
• 0.25 liters of water.

Cooking:

Rowan is moved, washed and placed in a pan. Peel from oranges is removed with a grater. The white subcutaneous layer of the fruit is peeled with a knife. Oranges are divided into slices. Seeds are pulled out of them. The pulp is cut into cubes.

Apples are peeled, cut into the same cubes. Sliced ​​oranges and apples are combined in a saucepan, covered with half the sugar and put on fire. After dissolving the sugar, they go to the berries.

Syrup is made from the remaining sugar and water. It goes to the combined ingredients. The mixture is mixed and put on fire for half an hour. Then the future workpiece is set aside from the fire.

During its cooling, jars and lids are sterilized. After the jam has cooled, it is put on fire again and cooked for 15 minutes. That's where the orange zest comes in. After boiling, the jam is poured into jars and sealed.

Ingredients:

• 2 kilograms of berries;
• 1 kilogram of oranges;
• 2 large lemons;
• 2 kilos of sugar.

Cooking:

The berries are sorted and washed in running water. Oranges and lemons are washed, poured over with boiling water and cut into slices. The pits are removed from the fruit.

Slices of citrus fruits and berries are passed through a meat grinder and covered with sugar. The whole mass is thoroughly mixed and put on fire for 50 minutes. When cooking, the jam is constantly mixed.

Without removing from the fire, the jam is laid out in sterile jars and sealed with lids scalded with boiling water. Banks are turned over and wrapped up, and after cooling they are removed for storage.

Chokeberry for the winter with orange and lemon: video

Ingredients:

• 2 kilograms of berries;
• 200 grams of cherry leaves;
• 1 kilogram of apples;
• 3 kilograms of sugar;
• 0.5 liters of water.

Cooking:

The berries are sorted, washed and leaned back in a colander. Apples are washed, cut into slices. The core with seeds from the fruit is removed.

Sugar syrup is made from water and sugar. When the sugar dissolves, chopped apple slices are added there. They cook for 15 minutes. Then the apples are taken out. Instead, chokeberry berries are poured into the syrup.

The jam is brought to a boil, removed from the stove and cooled. Then the pan is put on fire again and the berries in syrup are brought to a boil again. When cooking, the foam is constantly removed. Then the pan is set aside to cool again.

After that, apples are added to the jam. When the pan has completely cooled down, it is put on fire 3 times. Cherry leaves are placed in it, strung on a thread or placed in a gauze bag. When the jam is fully prepared, the leaves are removed.

The readiness of jam is checked in this way. If the drop does not spread on the plate, then it is ready.

The jam is laid out in sterile jars. The twisted workpiece is turned over and wrapped until it cools.

Ingredients:

• 2 kilograms of berries;
• 250 grams of cherry leaves;
• 1.5 kilograms of sugar;
• 2 glasses of water.

Cooking:

Cherry leaves are washed, filled with water and brought to a boil. After 3 minutes of boiling, the water is drained into another pan. Sugar syrup is prepared from a decoction of the leaves. Sugar is poured in gradually. The syrup is stirred until the sugar is completely dissolved.

Rowan berries are sorted, washed and placed in a saucepan. Syrup is poured on them. The fruits are boiled for half an hour over low heat. The finished jam is poured into sterilized jars and sealed. The inverted and wrapped jars stand until the next day, and then they are put away in the pantry.

Aronia jam with cherry leaf: video

The benefits of chokeberry have been known for a long time. Chokeberry fruits contain 10% fructose, as well as glucose, sorbitol, carotene, vitamins E, C, K, P, group B, coumarin, pectin and tannins. Also, the composition of the berries includes: molybdenum, iron, boron, fluorine, iodine, manganese, potassium, magnesium, calcium, sodium, dietary fiber, water, organic acids, disaccharides and monosaccharides.

The fruits of chokeberry, even with heat treatment, are of great benefit, strengthening the immune system and relieving many diseases. In addition, the jam from this useful berry turns out to be very tasty.

Blackberry jam brings such benefits as:

• strengthens the immune system;
• normalizes sleep;
• eliminates fatigue;
• lowers arterial and intracranial pressure;
• improves eyesight;
• relieves headaches;
• improves the absorption of vitamin C;
• reduces the content of cholesterol;
• strengthens blood vessels.

Jam also normalizes the work of the heart, gastrointestinal tract, liver, gallbladder and endocrine system. It is also useful in Graves' disease, obesity, thyrotoxicosis, apathy, weakness, frequent belching, bad breath.

The calorie content of fresh berries is 56 kcal, and in chokeberry jam - 388 kcal. The amount of fat is equal to zero, and carbohydrates - 75 grams per 100 grams of product.

Despite the large amount of iodine, minerals, vitamins and trace elements, one must not forget that including black chokeberry jam in your diet, you need to know when to stop.

It is advisable for hypotensive patients to completely exclude such jam from the diet. It is also contraindicated to use jam for diseases such as:

• gastritis with high acidity;
• regular bowel disorders;
• stomach ulcer;
• thrombophlebitis;
• increased blood clotting;
• pyelonephritis;
• diabetes.

When using jam for the above diseases, there is a risk of deterioration in the general condition of the patient. In other cases, if there are no contraindications, then the jam only benefits.

Chokeberry jam, cooked according to any of the recipes, is very tasty and healthy. It, in small quantities, can be eaten by almost everyone (with a few exceptions). This dessert allows you to diversify the winter tea drinking and improves health. By consuming just a few tablespoons of this jam a day, you can completely get rid of many diseases and strengthen your immune system, which is very important in winter.

Chokeberry is very useful, but not all housewives are honored. The fact is that these berries have a tart, slightly bitter taste and not everyone seems suitable for making desserts. In fact, chokeberry jam, if cooked correctly, turns out to be very tasty, and astringency gives it a kind of “zest”.

Cooking features

Compliance with the technology of making chokeberry jam is the key to its pleasant taste and long shelf life.

• To make jam, you should collect ripe rowan. It must be sorted out in order to get rid of spoiled berries, and at the same time clean it from adhering leaves. Rinse the mountain ash should be thoroughly, you can even under running water - this will not harm the berries.
• The skin of the chokeberry is quite dense, therefore, before making jam from it, it is poured with boiling water for a while or even blanched for several minutes in boiling water. This is necessary so that the berry can soak in the syrup.
• Chokeberry has a bitter taste, so when making jam from it, you should not feel sorry for sugar: it should be at least one and a half times more than berries.
• Ready chokeberry jam is laid out in sterilized jars. Only in this case, you can count on the fact that it will not deteriorate for a long time, it will stand all winter.

Many combine chokeberry with apples, oranges, and other fruits. Gourmets say that in this case, the jam is much tastier.

A simple recipe for chokeberry jam

Composition (per 2.5 l):

• chokeberry - 1 kg;
• sugar - 1.5 kg;
• water - 0.25 l.

Cooking method:

• Prepare the berries: sort, rinse well, remove the stalks.
• Fold the rowan in a colander and lower it into boiling water.
• After 5-7 minutes, remove the colander with the berries, let the water drain.
• Boil a glass of water and, adding a little sugar to it, cook a thick syrup.
• Dip the rowanberry into the boiling syrup and cook it over low heat, stirring, for 12 minutes.
• Turn off the heat and leave the berry to cool for 3 hours.
• Bring the jam back to a boil and cook for 10 minutes, then leave it to cool again for 3 hours.
• Bring the jam back to a boil and simmer for 15 minutes.
• Arrange the jam in pre-sterilized jars, screw them tightly with lids.
• When the jam has cooled, store it in a pantry or other place where you store supplies for the winter.

Simple chokeberry jam can be stored at room temperature; after opening the jar, it must be rearranged in the refrigerator.

Aronia jam with apples

Composition (per 3 l):

• chokeberry - 1 kg;
• apples - 0.4 kg;
• water - 0.5 l;
• sugar - 1.5 kg;
• citric acid - 5 g;
• cinnamon - 5 g.

Cooking method:

• Sort, wash the berries. Dip in boiling water and blanch for 5 minutes. Remove the berries and dip for 5 minutes in cold water. Take it out again and let the water drain.
• From 0.5 l of water and 0.5 kg of sugar, boil the syrup.
• Dip the chokeberry in the syrup, cook it for 5 minutes after boiling and leave for 6 hours.
• Wash the apples, cut out the seed box from them. Cut the apples into small pieces and dip them into boiling water. Boil the apple slices in it until they are soft, then remove and place in a colander to drain excess water.
• In the container where the chokeberry is in syrup, add the remaining sugar.
• Boil chokeberry for half an hour.
• Add apple slices, cook with them for another 25 minutes.
• Add citric acid and cinnamon to the jam, stir.
• Boil the jam for another 5 minutes and arrange in jars that need to be sterilized in advance.
• Close tightly with metal lids (you can use ordinary ones, for seaming with a key, you can use screw caps).
• After cooling, remove the jam for the winter.

Chokeberry jam with apples turns out to be sweet and sour, with a pleasant tart aftertaste. Another advantage is its seductive aroma with hints of apples and cinnamon.

Black chokeberry jam with oranges

Composition (per 3.5 l):

• chokeberry - 1 kg;
• oranges - 0.5 kg;
• lemons - 0.3 kg;
• sugar - 2 kg;
• walnut kernels - 0.2 kg.

Cooking method:

• Rinse and dry the selected berries, scroll through a meat grinder.
• Wash the oranges and lemons, put them whole in boiling water for 10 minutes, remove and wipe.
• Cut oranges and lemons into large slices, remove the seeds and, without peeling, turn through a meat grinder.
• Chop the walnut kernels. You can also use a meat grinder for this.
• Combine chokeberry puree, citrus and nut mass. Mix well.
• Pour the mixture with sugar and put on a quiet fire. After the mixture boils, boil it for 5-7 minutes, remove from heat.
• Without cooling, arrange in sterilized jars, cork them.
• Turn over the jam jars, wrap them in a blanket and leave them overnight.
• Store the jam in the morning. It can be put in the pantry, but it is better to store it in a cool place, for example, in a cellar or refrigerator.

Aronia jam with oranges, lemons and walnuts is not only a delicious treat, but also a very healthy product. It strengthens the immune system, helps fight anemia.

Black chokeberry jam "Five minutes"

Composition (per 3 l):

• chokeberry - 1 kg;
• sugar - 2 kg.

Cooking method:

• Sort and wash the berries. Dip them in boiling water for 5 minutes, remove from it and dry by laying on a paper towel.
• Grind rowan in any way. The easiest way to do this is by scrolling the berry through a meat grinder, but you can also use a blender.
• Pour the crushed mountain ash with sugar, mix and put on low heat.
• Cook over low heat, stirring, until boiling.
• After boiling, make the fire stronger and cook over high heat, stirring, for 5 minutes.
• Arrange in sterilized jars, cover them with lids until rolled up.
• Lay a piece of cloth in a large saucepan (you can use a kitchen towel). Put jars of jam in there. Pour water into the pan so that it is “up to the shoulders” of the jars.
• Put the pot with jars on low heat. After boiling water in a saucepan, sterilize the jars for 20 minutes if they are half a liter, 30 minutes if they are liter, 15 minutes if their capacity is less than half a liter.
• After removing the jars from the pan, roll them up. Leave to cool at room temperature.

Five-minute jam is healthier than usual, as it undergoes less heat treatment and retains more vitamins. However, at high room temperatures (above 18 degrees), such a delicacy is bad, it can deteriorate, so it is better to keep it in the refrigerator or basement.

Chokeberry jam turns out to be very fragrant, especially if you make it with oranges or apples, it has a unique tart taste. This is a very healthy dessert that even children will like. It is worth spending a little time and effort on preparing such a delicacy - the efforts will surely pay off.

Blackberry jam with apples is an interesting dish. A distinctive feature of this delicacy is its tart taste. The more chokeberry in the recipe, the more pronounced the aroma. However, if you overdo it with the amount of product used, you will feel a strong astringency in taste. To prevent this, housewives add spices (cinnamon and others) and granulated sugar to the jam. With the addition of apples, the delicacy becomes more fragrant.

Many have tried apple jam. Even a child will not refuse to eat them. But jam with apples in combination with chokeberry is unlikely to be consumed so often.

Today, almost no one will be surprised by the presence of several jars of chokeberry jam in the house. Berries have long been used to prepare all kinds of sweet dishes, except for jams (comotes, infusions, fillings in pies, teas, etc.). The taste of chokeberry is very tart, but if you follow the measure and add other products that complement each other, this is practically not felt.

Black berries are rich in a huge amount of useful components (minerals, vitamins), which have a beneficial effect on the state of the whole organism and improve health. However, the increased astringency of the plant does not allow fresh fruits to be consumed, although this interferes with some people.

To slightly improve and change the taste, other fruits or spices are often added to the jam. Pears, quince, apples and plums are especially popular. In combination with chokeberry, they smooth out astringency, give the delicacy a richer and milder taste.

1. For jam, take fresh apples and blackberries in a 1: 1 ratio. Taste adjustment occurs by changing the amount of one or another ingredient. For example, the more apples, the richer and less tart taste.
2. If sour apples are used, then more granulated sugar will be needed.
3. To improve the taste and give new "notes" in the process of making jam, lemon balm is added to it (refreshes the dish), cinnamon (in the form of a stick or powder), lemon zest.
4. To avoid trouble during cooking, it is recommended to use enameled pans instead of aluminum dishes. The same applies to the spoons with which the jam will be mixed (it is advisable to take wooden spatulas).

On a note! Chokeberry and apples are used not only for making jam. They also make amazing jams. First, the ingredients should be boiled, rubbed, covered with sugar and boiled again (you need to wait until the mass becomes thick).

Some housewives use vanilla pod or extract to improve the taste and give the dish delicate notes.

Preparation of ingredients

Before proceeding with the direct preparation of jam, it is necessary to carefully prepare the ingredients. Chokeberries and apples must be fresh and without any damage. Thanks to this, the final product will turn out tasty, and most importantly - healthy. When preparing chokeberry jam, a person needs to take this into account, because everyone wants to feel the taste of summer in a frosty and snowy winter.

To make the taste of delicacy rich and tender, it is recommended to adhere to the following rules:

1. In the process of making jam, it is better to use chokeberry collected in the autumn. Late berries are less tart and sweeter.
2. The delicacy is tastier if you take firm late apples without damage.

The prepared ingredients must be thoroughly washed and then dried. Peel the skins from the apples and cut them into small squares. The chokeberry needs to be “freed” from the brushes, carefully sorted out and rinsed again.

If lemon juice or zest is present in the jam, it is recommended to choose mostly medium-sized citrus fruits without damage on a bright yellow skin.

On a note! To give the dish tenderness and softness, it is recommended to hold the chokeberry berries in boiling water 2-3 times for several seconds.

How to cook apple jam with chokeberry

A simple recipe for making jam is to use the following products:

• apples (one kilogram);
• three hundred grams of chokeberry;
• five hundred grams of sugar.

I also add a cinnamon stick to enhance the taste.

Principles of cooking for the winter:

1. First, prepare a sweet syrup (two glasses of granulated sugar and the same amount of water). The products are placed in a container and put on fire, waiting for the boil. Put a cinnamon stick.
2. After boiling, chopped apples are placed in a saucepan and boiled for half an hour. When they darken and become soft, chokeberry is added to them and boiled for 15-25 minutes.
3. Turn off the fire and fill the jars with jam, then close the lids.

Jam storage

In order for black rowan jam to retain its beneficial properties for a long time, it is not recommended to put the jars in the cold immediately after preparation. Better to wait until they cool down. Storage temperature +3-5 in winter and +20 in summer.

If chokeberry (chokeberry) has ripened in your country house, or you just bought a bucket of juicy berries on the market, then from them you can prepare not only compote for the winter, but also a recipe " Chokeberry: jam with apples". The taste of the dish will pleasantly surprise you. In addition, the proposed jam has a long shelf life, does not deteriorate for a long time. And the cooking technology is simple - despite the tedious processes in the form of long infusions and long boils. So, in order to diversify your own winter stocks, you need to choose one of the methods you like, collected in this TOP-10.

For blackberry jam, so that it comes out exceptionally fragrant and tasty, it is important to select exclusively ripe berries. Do not flatter yourself and pick blackened and looking quite ripe fruits in August. Dark colors are not an indicator; it's a visual trick! Aronia gains the highest degree of maturity not earlier than the end of September - October, when ruby ​​juice is released when you press the berry. It was during this period that the mountain ash has a rich taste and contains many vitamins, which it will transfer to apples.

Recipe 1 (classic)

Aronia blank will be an excellent health remedy during winter colds and beriberi (if there are no problems with high blood pressure and stomach). Treats help lower blood pressure. And the fruits present in it balance the acidity of the stomach. To prepare treats for 0.5 kg of chokeberry, you will need: 0.2 kg of fresh apples, 0.5 kg of sugar sand and? glass of water.

Rowan for seaming is cut off from the brushes, washed and rubbish is selected from it. Then it is blanched for about 30 minutes: the liquid with berries must be allowed to boil, and then cooled under running water and folded into a colander to drain. Apples are peeled from the middle and ponytails. Next, the chokeberry with apples is transferred to a saucepan, covered with sugar and filled with water. The workpiece is cooked for half an hour at a quiet boil. The next step is the cooling stage. Secondly, the jam is boiled for 5 minutes, and you can pour it into sterilized jars and roll it up. Until winter, preservation is left in a dark, cool place.

If a small portion of jam is being prepared, then you can not cork hermetically, but cover it with nylon lids and put it in the refrigerator, where it will stand without damage for up to one month. Aronia jam is used as a filling for pies, for cooking jelly, or you can simply enjoy it with tea.

Recipe 2 (with walnuts and lemon)

Somewhat unusual is jam with nuts and citrus fruits. It will take its rightful place in the row of home blockages. You can make a dish from the following products: 0.5 kg of chokeberry, 0.3 kg of Antonovka, 1 medium-sized lemon, 1 kg of sugar, 100 g of walnuts, 1 glass (200 ml) of water.

To begin with, you should pay attention to the fact that the berries should be ripe, but not overripe and crumpled. Twigs and debris are selected from the berry mass. Then the mountain ash is thoroughly washed out, a measured volume of water is poured into it, sugar sand is poured in, and the dishes are put on the stove to cook for 25-30 minutes. A pitted lemon cut into cubes and sliced ​​\u200b\u200bapples are added. Cooking continues for 15 minutes, and chopped walnuts are laid. Do not forget that the mass should be of a moderately liquid consistency, as it will thicken during cooling. Finished « Chokeberry: jam with apples quickly» is poured into jars and sealed with boiled lids.

This berry can compete with citrus fruits in terms of vitamin C content, and in terms of the amount of useful iodine, it overtakes gooseberries, strawberries and raspberries, but, unfortunately, not many people use it to prepare preparations for the winter. All this is due to the tartness of the fruit and hard skin. Fortunately, there are technologies on how to make chokeberry jam, preserving the benefits of berries, eliminating astringency and making the skin softer. The most delicious of them are listed in our selection.

Classic chokeberry jam

The classic recipe for jam from this berry has a cherry flavor, which gives a combination of rowan and vanilla flavors.

The list of ingredients used and their ratio:

• 1200 g of sugar;
• 250 ml of water;
• 3-5 g vanilla powder.

Classic jam recipe step by step:

1. Carefully remove the berries from the bunches, selecting dry specimens, leaves and stalks. Rinse the mountain ash and put it in a colander so that all the water is glass.
2. In the meantime, boil water in a saucepan with a wide bottom, transfer the prepared berries and gently stir them with a spatula for five to seven minutes, so that each one is dipped in boiling water.
3. Next, add sugar to the berries, mix and cook for 15 minutes after boiling, cool. Return the jam to the fire again, add vanilla and boil for another quarter of an hour. After that, the jam is ready for subsequent sealing and storage in prepared containers.

How to cook with lemon and orange

The addition of citrus fruits to chokeberry jam almost completely deprives the finished product of astringency unloved by many.

For one serving of an invigorating delicacy of mountain ash, orange and lemon, you will need:

• 1000 g of aronia berries;
• 1 large orange;
• 1 lemon;
• 1000 g of sugar.

Work algorithm:

1. Sort the rowan, rinse under running water and dry. Wash the lemon and orange thoroughly, pour over with boiling water, cut into small slices and remove the seeds.
2. Twist the berries and citrus fruits together with the peel through a meat grinder, add sugar, mix and cook the jam for 40-45 minutes after boiling. Then cork hot in jars.

with apples

Chokeberry jam with apples is cooked from the following list of ingredients:

• 1000 g of chokeberry;
• 700 g of apples;
• 1200 g of granulated sugar;
• 400 ml of drinking water;
• ¼ lemon (juice);
• 1-2 cinnamon sticks.

Step by step preparation:

1. Blanch prepared rowan berries for five minutes in boiling water, then immediately cool under running cold water.
2. Boil the syrup from water and half a kilogram of sugar, dip the mountain ash into it, and after five minutes of active boiling of the berries, turn off the fire and forget about the chokeberry in the syrup for at least 8 hours, and preferably at night.
3. Pour the remaining sugar into the syrup with chokeberry, stir and put on fire. In the meantime, peel the apples and seeds, cut into slices, blanch them for 6-8 minutes in boiling acidified water and also cool under running cold water.
4. Put prepared apples to the boiled mountain ash, add cinnamon and lemon juice to taste. Boil the jam twice for 10 minutes, cooling completely between breaks. Roll the finished product into sterile jars.

Quick recipe - "Five Minute"

For three liters of ready-made rowan jam, you need to take:

• 1000 g of chokeberry;
• 2000 g of sugar.

How to cook:

1. Blanch the sorted and washed chokeberry for five minutes in boiling water. Then dry the berries on paper towels. In the chokeberry, the berries are covered with a thick skin, which can be made softer as a result of short-term blanching in boiling water or half an hour in the freezer.
2. Grind chokeberry with a meat grinder or blender, combine with sugar. On a quiet fire, bring the jam to a boil, then increase the heat and boil the mass for five minutes.
3. Distribute the jam in half-liter jars, cover with lids and sterilize in a pot of boiling water for 20 minutes. Then roll up the jars with lids.

Dry jam from rowan and plum

Dry jam is often also called "Kyiv", since in this city in the 18th century the industrial production of this delicacy was established, which was even supplied to the royal table.

For dry rowan and plum jam you will need:

• 500 g of solid plums;
• 500 g of chokeberry;
• 400 g of sugar;
• 300 ml of water;
• 2 g cinnamon powder.

Cooking steps:

1. Dry the washed bunches of mountain ash, then send for half an hour to the freezer. Wash the plums, wipe dry, cut into halves and remove the pits.
2. From water, cinnamon and half the prescription amount of sugar, boil the syrup, dip the prepared berries and plums into it, let them cool completely in the sweet solution. Repeat this procedure two more times.
3. Next, throw the mountain ash and plums into a colander or sieve so that the syrup completely drains. After that, roll them in sugar, put on a wire rack and dry for two hours at 100 degrees in the oven. Store the finished dry jam in a hermetically sealed container.

Cooking with apples and nuts

To prepare chokeberry with apples and nuts you will need:

• 1000 g of chokeberry;
• 400 g of prepared apples;
• 100 g of walnut kernels or other nuts;
• 1000 g of sugar;
• 200 ml of water.

We cook the workpiece as follows:

1. Blanch the rowan taken from the brushes and sorted out for two minutes in boiling water. Let the water drain well. Finely chop the walnut kernels. Remove the skin from the apples, cut out the seed box and cut into cubes.
2. Sugar and water on fire bring to the dissolution of the grains and boil, remove from heat. Transfer the mountain ash, apples and nuts to the hot syrup. Soak the ingredients of the workpiece in syrup until cooled for about 6 hours.
3. Put the jam on the fire and cook until done. Pour hot into prepared glassware and seal tightly with tin or nylon lids.

Original zucchini recipe

Zucchini has a neutral taste, so the vegetable is often used not only for vegetable dishes, but also for berry and fruit preparations.

The original chokeberry jam with zucchini contains:

• 2000 g of chokeberry;
• 2000 g of young zucchini;
• 2000 g of sugar;
• 1 stick of cinnamon.

Cooking technology:

1. Lay the washed and dried rowan berries in an even layer on the bottom of the container for cooking jam, pour them on top with ½ of the amount of sugar indicated in the recipe.
2. Wash the zucchini and cut into small cubes. Put the zucchini on a layer of sugar on top of the mountain ash and cover with the remaining sweet sand.
3. Leave vegetables and berries for three hours. During this time, the zucchini will release a sufficient amount of juice, and the mountain ash will have time to soak.
4. Put the jam on the fire, after boiling, put a cinnamon stick in it and cook over medium heat for half an hour. During cooking, the jam must be stirred so that the sugar does not burn to the bottom of the container.

Rowan jam with cherry leaves

Without knowing what jam is made from, it is difficult to guess what became the raw material for its production. The cherry flavor is so strong. The more cherry leaves in the broth for syrup, the tastier the workpiece will come out.

Proportions of ingredients for jam with cherry flavor:

• 2000 g of chokeberry berries;
• 1600 g of granulated sugar;
• 200 g cherry leaves;
• 1000 ml of water.

Cooking method:

1. Removed from the stalks of rowan berries, put in a sieve or colander, rinse under running water, and then let the water drain well.
2. Meanwhile, pour the washed cherry leaves with water so that it completely covers them, boil for 20 minutes after boiling and strain through several layers of gauze.
3. Pour sugar into a saucepan with a filtered decoction of cherry leaves, stir well and boil the syrup.
4. Send the berries to the boiling sweet liquid, boil them for five minutes and completely cool the jam. We repeat all the steps three more times. Boil for the last time and pour into jars, cork with lids.

Option with currant berries "Moscow style"

For chokeberry and blackcurrant jam you will need:

• 500 g of aronia berries;
• 500 g of blackcurrant;
• 1000 g of sugar.

How to cook Moscow-style jam:

1. Sort both types of berries from the stalks and tails, wash and dry. Excess moisture can completely spoil the taste of the workpiece.
2. We lay out the currants and mountain ash in glass jars, generously sprinkling them with layers of sugar. We close the jars with lids and leave until the berries are completely covered with the secreted juice.
3. Then pour the berries in their own juice into a refractory container and cook until tender. Cork hot jam in a prepared container.

How to cook a treat with cranberries

For chokeberry jam with cranberries and apples, you will need to prepare:

• 500 g of chokeberry;
• 100 g cranberries;
• 100 g apple pulp, diced;
• 100 ml of apple juice;
• 20 ml lemon juice;
• 600 g sugar.

Sequencing:

1. We sort out the rowan berries and lower them into a container of boiling water for 3-5 minutes, then let the moisture drain, and dry with paper towels.
2. In a container for cooking jam, combine lemon and apple juice, granulated sugar. Heat the syrup until the sweet crystals dissolve.
3. Put the prepared mountain ash, washed cranberries and cubes of apple pulp into a homogeneous sweet solution. Let the berry-fruit mass boil for a quarter of an hour, then completely cool under the lid.
4. We repeat the process twice more. After the third boiling, do not cool the jam, but arrange it in prepared jars and put it away for storage.

Chokeberry and pear jam

A little tart and autumnally fragrant jam is obtained from chokeberry and pears.

A delicacy is prepared from:

• 1000 g of chokeberry berries;
• 300 g of sweet honey pears;
• 1500 g of sugar;
• cinnamon, vanilla and cloves to taste and desire.

Progress:

1. Sort rowan berries from the stalks and litter that could get during the collection, wash and dry.
2. Put the berries in a saucepan for cooking, pour half the sugar on top, put on fire. When they are heated to a boil, boil for a quarter of an hour, and then soak in syrup for 6-8 hours. It is not necessary to stir the berries with sugar before boiling, as the sweetener may begin to caramelize and crystallize before the juices come out of the berries.
3. Pears wash, peel, cut in half, cut out the seed nest, and then cut into thin slices. Transfer the pears to a colander and dip in boiling water for 10 minutes. Then remove with a colander and let the liquid drain.
4. Add the other half of the sugar to the infused rowan and boil again for 20 minutes over medium heat after boiling. Next, lay out the pear slices and spices, boil for another 10 minutes and pack in heated glass jars.

Chokeberry mashed with sugar

The absence of any heat treatment will make the preparation as useful as possible, but in order to preserve the jam until winter, special attention should be paid to the container in which it will be stored. Small glass jars should be taken, which should be carefully washed and sterilized.

The ratio of berries and sugar:

• 1200 g of chokeberry;
• 800 g of granulated sugar.

Cooking:

1. Carefully remove the rowan berries from the bunches and wash thoroughly. Let them drain a little by putting them in a colander, and then dry them by spreading them in a thin layer on a waffle towel.
2. Transfer half of the prepared berries and ½ of the prescription amount of sugar to a blender bowl and beat everything into a homogeneous mass.
3. Put the remaining whole berries and sugar into the resulting puree. Then mix everything carefully, but gently with a spatula until the sweet grains are completely dissolved.
4. Arrange the jam in small glass sterile jars, close with sterile lids and store until winter on the bottom shelf of the refrigerator.