Pumpkin and rowan jam for the winter. Red rowan jelly - recipe without gelatin

When it comes to mountain ash in cooking, then, most often, they mean the chokeberry variety, unfairly forgetting about its no less useful, red relative. However, experienced housewives and gourmets know about the amazing, slightly bitter aroma and taste of red rowan jam, and most importantly, about its benefits. Indeed, prepared for future use at home, rowan dessert is an excellent remedy for vitamin deficiency. So it’s worth learning how to cook red rowan jam for the winter, just as it’s worth taking the time to cook it. At home, you can roll up a couple of jars for the winter very simply, and reliable step-by-step recipes with photos will help you with this.

The best recipes with photos

The last notes

Many people unfairly believe that red-fruited mountain ash jam is absolutely inedible. But if you pick the berry correctly - more specifically, after the first sub-zero temperatures, then the bitterness leaves it and the rowan jam will turn out tasty and healthy. Regular use of such a preparation helps to regulate blood pressure and cholesterol levels.

Autumn is coming and the end of the summer season is approaching. In the very last place, the mountain ash is always collected. The red fruit is considered the most useful. It is for this reason that most housewives seek to prepare it for a cold winter. Consider simple recipes for making red rowan jam.

Features of cooking jam

You can keep a fresh, healthy berry for a long time if you make jam from it. There are many options, and for the concentration of nutrients, it is allowed to combine the berry with other equally useful components.

Despite the usefulness of the herbal ingredient, it is not always liked to be preserved due to astringency and the presence of bitterness. In order for the jam to turn out less bitter, but remain just as useful, it is recommended to collect the fruits after the first frost.

For an accelerated process, the berries are sorted out, twigs and debris are removed, washed and dried. Lay out in a thin layer in prepared bowls, and then be sure to put in the freezer. Leave it in this form for 2-5 hours and you can use it for its intended purpose. Now let's go directly to the question of how to actually cook red rowan jam.

Classic method

For those who do not like to fiddle with blanks for a long time, there is the easiest cooking option.

Products:

• fresh berry - 1 kg;
• filtered water - 350 ml;
• granulated sugar - 500 g.

1. Sort the berries, rinse in several waters. Put in a convenient container and pour boiling water, dissolving a little salt (5 grams of salt per 1 liter of water). Strain after 10-15 minutes and wait for excess moisture to drain.
2. In the meantime, proceed to the preparation of sweet syrup. To do this, measure the required amount of water, put on the stove and bring to a boil. With regular stirring, add sugar, boil and cook for a few more minutes.
3. We spread the prepared fruits in hot syrup, continue the cooking process for another quarter of an hour. Remove from heat, cover and leave on the kitchen table for 2-3 hours so that the berries have time to soak in sugar syrup.
4. During this time, the jam will cool completely, we proceed to the second cooking, but until the fruit is completely cooked.
5. Pack the finished product in clean jars, cover, cool and store in a cold place.

With nuts

Products:

• main component - 1 kg;
• walnut - 400 g;
• granulated sugar - 1.4 kg;
• filtered water - 600 ml.

Operating procedure:

1. Sort the red mountain ash, remove debris and fruits that are unsuitable for food. Rinse several times for more detailed removal of dust and dirt. Dry a little.
2. Put the main ingredient in a convenient saucepan and mash with a wooden pusher so that the juice comes out. Pour boiling water over.
3. Pour the required amount of water into another capacious saucepan, add granulated sugar and cook with regular stirring until the sugar grains are completely dissolved. Lower the berries and cook until tender over low heat. Do not forget to regularly remove the foam.
4. Peel the walnuts from the films and dry them in a dry frying pan. Otherwise, the jam will turn sour. Cool and chop coarsely.
5. Pour the prepared nut to the berries, boil for another 2-3 minutes and pack the dessert in clean jars. Close tightly, cool and store in the cellar.

Jam without cooking

This cooking option allows you to save all vitamins, micro and macro elements in the finished dish, since heat treatment is not used. In order for the finished dessert to be preserved for a long time, it is recommended that the jars be pre-sterilized using a convenient method. Consider the principle by which red rowan jam is prepared.

Products:

• ripe berry - 500 g;
• granulated sugar - 1 kg.

Procedure:

1. Sugar is allowed to be replaced with natural honey. In this case, the taste of the finished dish is special.
2. Sort the mountain ash, clean it of debris and rinse in several waters. Boil some liquid in a separate pan, add half a teaspoon of salt. After laying out the berries and boil for 1-2 minutes. Throw on a sieve, wait for excess moisture to drain.
3. Put in a blender bowl, chop. Combine in a suitable container for cooking together with sugar, mix thoroughly.
4. Cover and leave the container on the kitchen table so that the berries release the juice and the grains dissolve in it completely. This action usually takes 2-3 hours.
5. Packed in sterile jars, cover with nylon lids and put in the refrigerator for storage.

with orange

The dessert acquires a special piquancy and usefulness due to the addition of a citrus fruit. Consider how to make red rowan jam, which has even more beneficial properties.

Products:

• rowan red - 1 kg;
• orange - 300 g;
• granulated sugar - 500 g;
• filtered liquid - 1.5 liters.

1. Rinse the orange, remove the skin and white film. Divide into slices and cut each into several more pieces, removing the bones if possible. Finely chop the zest.
2. Sort the berries, rinse and scald with boiling water.
3. Let's start making syrup. To do this, combine water with granulated sugar in a separate container, put on the stove and bring to a boil. Cook until grains are completely dissolved.
4. Then put citrus slices, berries into hot syrup and cook with slow heating for a quarter of an hour. Cover, cool and repeat the cooking process again. Arrange in clean sterile jars, close tightly, cool and store in the cellar.

with apples

The recipe for red rowan jam with an apple is quite common at home cooking. Apples go well with red rowan, the preparation is very tasty if you take hard fruits with a slight sourness. To improve the flavor, it is recommended to add part of the cinnamon stick, and after cooking it must be removed.

Products:

• fresh berries - 1 kg;
• apples - 300 g;
• granulated sugar - 1 kg;
• filtered liquid - 200 ml.

The cooking process will be like this:

1. Rinse the apples, cut into 2 equal parts and remove the seed box, other parts unsuitable for food. Chop into slices.
2. Sort the berries, remove debris. Rinse in several waters. Pour into boiling water, cover and soak for 10 minutes. Drain in a colander, wait for excess moisture to drain.
3. Pour the required amount of water into a suitable saucepan, add granulated sugar (1/2 part), boil and cook until the bulk components are completely dissolved.
4. After the sugar grains are completely dissolved, put the apple slices, berries and bring to a boil. Reduce heat and continue cooking for another quarter of an hour.
5. Cover, remove from stove and leave to cool. After the time has elapsed, pour out the remnants of granulated sugar and boil with regular stirring for a quarter of an hour. Cool and boil again, then arrange in sterile jars. Close tightly, cool and store in the cellar.

with pumpkin

Pumpkin refers to women's vegetables. For this reason, it is recommended to use it as often as possible. You can make a huge number of various dishes from pumpkin, and if you make jam with red rowan, then the taste of the dessert is more original and unusual.

Products:

• pumpkin - 1 kg;
• rowan - 500 g;
• granulated sugar - 500 g;
• lemon - 2 fruits;
• vanillin on the tip of a knife.

1. Sort the berries, remove rotten fruits and unsuitable parts for food. Transfer to a suitable bowl and rinse thoroughly in several waters. Throw away in a colander. Then put the prepared berry in boiling water, cook for 2-3 minutes. Strain, wait for the complete drainage of excess moisture.
2. Rinse pumpkin, remove seeds, fibers, peel. Chop into a medium sized cube. Put in a saucepan sprinkled with sugar (2/3 of the total volume is used), stir gently and leave on the kitchen table so that the product releases the juice. If a little natural liquid stands out, it is allowed to add a little filtered water.
3. Then put the container with the pumpkin on medium heat, pour sugar, berries. Cook until the components are completely softened.
4. Remove the zest from the citrus fruit in a thin layer and finely chop it. Add together with vanilla to the pumpkin, stir and continue cooking until all ingredients are fully cooked.
5. Arrange in sterile jars, close tightly, cool and put in a cold place.

With rosehip

Products:

• fresh berries - 1 kg;
• wild rose (peeled) - 0.4 kg;
• granulated sugar - 1 kg;
• pure water - 400 ml.

Actions:

1. Sort the red mountain ash, remove parts that are unsuitable for food. Rinse well in several waters. Put the rose hips in a saucepan, pour over the ice liquid and leave on the kitchen table for 50 minutes. After the time has elapsed, place the pan on the stove, boil, remove from heat and place the container in cold water according to the principle of a steam bath. Throw away in a colander.
2. Cut each berry into 2 parts and remove the seeds and inner films. Combine the prepared fruits with sugar, stir gently and mark on the stove, bring to a boil and lay out the prepared mountain ash. Continue cooking for another half hour. Cover, leave on the kitchen table for 60 minutes. After the time has elapsed, boil again and cook until the rosehip sinks to the bottom of the pan.
3. Pack in clean jars, close tightly and store in a cold place.

With the onset of autumn, many housewives completely devote themselves to preparing for the winter. All the fruits and vegetables remaining on the trees and beds are collected. The latest are rowan berries. Not a single woman will miss the chance to close a couple of jars of healthy and tasty red rowan jam.

Despite its bitter taste, the fruits are valued for a large number of vitamins. To date, there are several ways to remove bitterness and enjoy a pleasant aroma:

• freeze berries for several days;
• soak in water for a couple of days, with frequent water changes.

Both of these methods are used in the preparation of berries for the preparation of rowan jam.

Useful qualities of autumn berries

Rowan is a berry rich in a large amount of tannins. The content of vitamin C is more than in any citrus fruit. Rowan juice, which occurs during cooking, normalizes blood pressure. Rowan jam does a good job of maintaining immunity.

Due to the unique composition, the delicacy has a general strengthening effect, it is especially popular during the period of colds:

• red rowan effectively lowers the temperature, as it has diaphoretic properties;
• helps to quickly remove infections and viruses from the body.

Berry selection

Specialized stores do not sell such a delicacy. Red rowan can only be found from avid gardeners or collected with your own hands. When using fruits, it is important that they are whole, not pecked by birds, not damaged by insects.

Rowan is a small berry, rich red in color, there should not be any black dots.

Red rowan jam recipes

There are not so many recipes for making rowan jam, but each of them is unique in its own way. To cook a wonderful delicacy for the winter, it will take very little time, and the whole family will be satisfied with the result.

Classic rowan jam

Eating such a dessert, you can recharge your batteries for the whole day. Therefore, it is important to start the morning with a cup of tea and fragrant rowan jam.

1. A kilogram of mountain ash should be washed well, cleaned of stalks, leaves and pour warm water for a day. Water should be changed every 6 hours.
2. Pour 1.5 kg of sugar into a saucepan with 620 ml of water. The syrup should be boiled with vigorous stirring. Leave the container when the sugar crystals are completely dissolved.
3. Rowan must be drained onto a sieve to prevent stagnant liquid from entering.
4. Pour the berries into syrup, cook until boiling.
5. As soon as bubbles form on top of the future jam, the pan must be set aside to cool.
6. Carefully pour the berries into a separate container so that the syrup remains in the same container.
7. The sweet liquid should again be brought to a boil and kept on fire for 20 minutes.
8. After the time has elapsed, you again need to shift the mountain ash into the syrup and cook for half an hour.
9. Arrange the fragrant dessert in sterilized jars, roll up the lids, turn upside down and put under a warm blanket to cool.

Jam "royally"

A truly unusual taste becomes a winter delicacy if ripe oranges and a small amount of walnuts are added to the composition. Recipe for royal jam:

1. Rowan for this recipe must be washed, dried and frozen for 1 hour.
2. Frozen berries (1 kilogram) should be poured into a saucepan, pour a glass of water and put on medium heat.
3. When the water boils, it must be poured into another container, and the fruits put in a bowl.
4. Pour 1.2 kg of sugar into the broth, cook sugar syrup until the sugar crystals melt.
5. Pour mountain ash and 400 g of cut orange slices into boiling syrup.
6. After 40 minutes, add a handful of chopped walnuts. Boil 10 minutes.
7. Distribute the finished jam into prepared jars and leave at room temperature for a couple of days.

Rowan jam with rich pumpkin

The rowan delicacy acquires a completely different taste and color if you add a bright orange pumpkin to it. By itself, pumpkin is a healthy vegetable, rich in valuable substances. Together with the berries, you get a wonderful vitamin mixture that will come in handy on cool winter evenings.

1. To prepare an exquisite preparation, soak 500 g of berries for several days in water or freeze for 2 days.
2. 1 kg of chopped pumpkin pulp should be poured with 150 g of sugar and left for 5 hours.
3. The container with the pumpkin should be put on fire, cook until softened.
4. Next, add rowanberries and a small amount of water. Pour 350 gr of granulated sugar.
5. Boil the mass for a while, then add the zest of 1 lemon.
6. Boil.
7. Distribute elegant jam in clean and boiled jars.

Rowan and walnuts in a winter treat

The choice of nuts should be taken as seriously as the main component. Choose nuts that are ripe and not raw. This fact can greatly affect the taste of the dessert.

1. Arrange the washed 1 kg of mountain ash in a shallow container, lightly press with a rolling pin so that the berries let the juice flow.
2. Pour boiling water over the fruits, let it brew for 15 minutes.
3. To prepare the syrup, pour 3 cups of water into a saucepan, add 7 cups of sugar.
4. Pour mountain ash into the resulting sweetness, cook until it becomes very soft.
5. The sweet mass should be constantly stirred, preventing the appearance of foam.
6. 10 minutes before cooking, add 2 cups of chopped walnuts.
7. Cook for a couple of minutes.
8. Pour the delicacy into sterilized jars, close the lid and leave to cool for a couple of days at room temperature.

Little tricks

Harvesting winter treats takes a minimum of time and effort. In order for the preparation of red rowan jam to go smoothly, and the fragrant dessert to please for as long as possible, you should heed the advice of experienced housewives:

• Regardless of when the berries were harvested: before or after frost, mountain ash should be put in the freezer for at least a day before use. In this case, the delicacy will not acquire an expressive bitter taste.
• To make the fruits juicier, it is advisable to soak them overnight. Just do not fill the container completely with water, it is better to add it as needed.
• Also, to eliminate bitterness, it is advised to blanch the mountain ash in lightly salted water.
• Later, the plant is very whimsical and does not combine with all fruits and berries. Rowan harmonizes well with pumpkin, apples, oranges. Also, to give a new aromatic note, walnuts, vanillin and cinnamon are added to the jam.
• The most important rule for any conservation is that we must not forget about the sterilization of jars and lids, otherwise all the work will go in vain.

Storage of rowan jam

Winter preparation should be stored in a dark place at a temperature of 14 to 25°C. Rowan jam throughout the winter is able to retain its nutrients and vitamins.

The opened jar is placed in the refrigerator, where it is stored at a temperature of 6°C for no more than 2 months.

Chokeberry is a berry that is not very popular among housewives. Because of its astringent properties, it is really "an amateur." Therefore, chokeberry grows far from everyone in their summer cottages. But if you are lucky, and you are among those who have this shrub, then do not hesitate - chokeberry jam will turn out to be insanely tasty and healthy. Below will be described 3 of the simplest recipes for blanks from Michurin's chokeberry (the scientific name of chokeberry).

Aronia jam for the winter: a simple recipe

1. The amount of water depends on the taste preferences of each. If you like the astringent properties of aronia, then you will need about 400 ml, but if you want to make the product softer, then you should take 600-700 ml of water.
2. The berries must be washed and sorted out, first of all, get rid of the stalks.
3. Blanching is an obligatory stage of preparation before cooking, because chokeberry is very tough, and boiling water will just help soften the fruit and pass the syrup through the peel. Thus, we lower the chokeberry in boiling water for 7 minutes. After that, set it aside, and proceed to the preparation of the syrup itself.
4. To do this, water must be poured into the pan, in which cooking will take place. Pour sugar there and let it dissolve completely. Pour the berries into boiling syrup, cook for 15 minutes. After that, the mixture cools down for 5 hours and boils again for 20 minutes.
5. Then the blank is packaged in warm sterile jars and hermetically sealed with lids. The jars should be completely cool at room temperature.

Useful chokeberry jam for the winter is ready!

Quick preparation of blackberry jam

It happens that there is absolutely not enough time, or it’s just too lazy to stand at the stove for a long time, but you really want jam. For such a case, there is a recipe for express preparations for the winter.

• chokeberry - 0.5 kg;
• sugar - 1 kg;
• water - 1/2 cup.

Blanch the prepared fruits and grind to a puree state. Together with sugar, cook this mixture in a saucepan over low heat for 10 minutes after boiling. The jam is ready! It remains only to decompose into sterile jars and let cool at room temperature.

Homemade chokeberry jam with cinnamon

Blackberry jam will turn out to be no less tasty if you add cinnamon to it.

• chokeberry - 1 kg;
• sugar - 1.5-2 kg;
• water - 3 glasses;
• cinnamon - 1.5 tsp

1. Wash and sort the berries, blanch for a short time.
2. After - we recline in a colander and pour over with cold water - we cool.
3. The syrup is brewed from water and 1 kg of sugar, as in the first recipe; we lower the prepared fruits into it. Cook the mixture for 3-5 minutes 1 time.
4. Then the jam should be left for 8-12 hours to infuse.
5. Next - cook chokeberry, gradually pouring the remaining 0.5-1 kg of sugar into it. The mixture should thicken. And only after that you need to add cinnamon. It gives the product a pleasant aroma and spicy taste.

• Do not forget about the sterile condition of jars and lids! This is the first thing to remember when creating any blanks;
• To preserve the taste, color and aroma of chokeberry blanks, you need to add citric acid to them 5 minutes before the end of cooking jam.

Related recipes:

Red rowan jam

Ingredients:
rowan - 1 kg;
sugar - 1.5 kg;
water - 2 glasses.

Let's get down to business:

Enjoy your meal!

Black rowan jam

So let's get cooking:

First boil the syrup. To do this, pour water into the pan, add sugar, send everything to the fire and boil.

Now wash the black rowan berries thoroughly, remove the stalks and send the rowan to blanch for seven minutes.

When the syrup is ready, send the prepared berries into it and cook over low heat for 15 minutes.

Now you need to turn off the fire, set the jam aside to infuse for four hours.

After the specified time, boil the sweetness for another 15 minutes, then you need to immediately put the delicacy into jars, roll up the lids, and in winter you can taste the healing and mouth-watering black mountain ash jam!

Black rowan jam for the winter

And below in the article we will share with you another recipe for making black ashberry jam for the winter!

So, in order to cook jam according to this recipe, you will need:

Ingredients:
sugar - 1.3 kg;
chokeberry - 1 kg;
water - 1 glass.

Well, let's start cooking:

1. First you need to pour water into the pan, add sugar and boil the syrup.

• Rinse the berries thoroughly, remove the stalks and send them to boiling syrup, let them cook for 10 minutes.
• Then set aside the container with the future jam from the stove, let the sweetness brew for 2 hours, and then boil the berries for another 10 minutes and immediately pour into jars and roll up the lids. That's all, healthy, tasty and fragrant jam is ready!

Enjoy your meal!

A simple recipe for rowan jam

Autumn is coming - it's time for the end of the summer season. The very last berry that needs to be harvested is, of course, rowan. In addition to the fact that red rowan is an extremely healthy product, you can make delicious jam for the winter from it.

Your attention is offered 3 of the simplest recipes for red rowan jam. It will not take much time to cook, and the result will please even the most inveterate gourmets. Choose the recipe of your choice.

Classic recipe for red rowan jam

• rowan - 1 kg
• sugar - 1.5-2 kg (depending on the time of harvest)
• water - 300-350 ml

1. To begin with, it is very important to thoroughly rinse and sort out the berry; weed out spoiled, unripe fruits, leaving only whole bright red ones.
2. Then blanch for 5 minutes, i.e. treat them with boiling water. After - we recline on a sieve and pour hot syrup. The syrup is very simple to prepare: dilute sugar in water and bring the mixture to a boil.
3. In this state, insist 6 hours at a temperature not lower than room temperature. After the specified time, we put the berries soaked in syrup on fire. After it boils, reduce the heat, mark for 5 minutes, then remove the pan from the heat for 15 minutes. Repeat this 3 times until the fruit is completely softened.
4. After preparation, red rowan jam is immediately packed in warm sterile jars and, having closed hermetically with lids, wrapped in a warm blanket for 12 hours.

Instant red rowan jam

• rowan - 0.5 kg
• sugar - 1.0 kg (depending on the time of harvest)
• water - 180 ml

1. We sort out rowan berries and wash.
2. Blanch in boiling water for 5 minutes.
3. We prepare the syrup: dissolve sugar in water, bring to a boil, pour rowan berries. If there is little time for cooking, then the future jam should be kept in syrup for 15 hours.
4. After that, bring to a boil once and let cool right in the pan.
5. After - pour into jars that do not need to be heated. They can not be rolled up, but closed with ordinary plastic lids. But in this case, the workpiece will be stored only in the refrigerator. If the jam is boiled for 20 minutes, packaged in sterile clean jars and rolled up hermetically with lids, the shelf life can be increased.

Red rowan jam after the first frost

Many people know the fact that after the first frost, the mountain ash is the sweetest of all, because all the bitterness leaves it. In this case, the jam turns out to be insanely tasty if the berry is placed in the oven for 1 hour at a temperature not exceeding 40 degrees, and then held for 5 minutes in hot water (not boiling water!). Then pour the syrup and cook several times, according to the principle of the previous recipe: after boiling, remove from heat for 15 minutes, then put it back on and bring to a boil. After all cooking, the finished product must be cooled at room temperature and left in this state overnight. After - drain the syrup and boil it for several minutes. Banks should be treated with steam, put ready-made fruits in them and pour syrup over. Then roll up the jars and leave to cool.

• We must not forget about the sterile state of the cans, otherwise conservation will not work, and the blanks will simply disappear;
• Red rowan is best harvested after the first frost. In this case, it will be sweeter. However, if you want to make preparations for the winter, then the collected berry should be kept for about a day in the freezer - this way all the bitterness will go away;
• It is better to store the finished jam in a dark and cool place;
• Rowan goes well with apples and walnuts. The proportions of such ingredients are individual.

Related recipes:

Rowan jam for the winter

Did you know that the common red rowan, as well as the chokeberry, is a real storehouse of vitamins, which sometimes our body lacks so much in winter. Try to cook a very tasty and healthy jam for the winter from red rowan berries according to our recipe and you will not know a lack of vitamins.

It is better to pluck rowan fruits after the first frost, otherwise they will be bitter and hard. Or as an option - you can pre-freeze the berries in the freezer.

Red rowan jam for the winter

You will need:

• 1 kg of red rowan;
• 1 kg of granulated sugar;
• 1 glass of water.

  Cooking:

  Sort the rowan, separate from the stalks, wash, pour cold water and leave for 6 hours. After the time has elapsed, the water should be drained through a colander.

  Cook syrup: mix a glass of water and 500 gr. sugar, put on fire, bring to a boil and boil the syrup over low heat for 3 minutes.

  Pour the rowan berries with the resulting syrup and leave for a day. After the time has elapsed, remove the berries with a slotted spoon into a separate bowl, add 500 gr to the syrup. sugar and boil it over low heat for 15 minutes.

  Then dip the mountain ash into syrup, leave for 6 hours. After the time has elapsed, cook the red rowan jam over low heat for about 30 minutes, stirring from time to time with a wooden spoon. As soon as the jam thickens, we pack it in dry (this is important!) Clean sterile half-liter jars and close it tightly with lids.

  This jam can be stored at room temperature.

  Raw red rowan jam

  You can also make raw jam for the winter from red rowan fruits, which will become an invaluable source of vitamins in the cold season.

  You will need:

• 1 kg of red rowan;
• 2 cups of walnut kernels;
• 2 cups lime honey (or any other)

  Cooking

  Preparing raw rowan jam is very simple! The berries are frozen in the freezer, and then ground in a meat grinder along with peeled walnuts. Honey is added to the berry mixture, everything is thoroughly mixed, packaged in sterile dry jars and stored in a cool place - a refrigerator or cellar.

  Use this jam for 2 teaspoons daily as a natural immunostimulant.

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  Frozen rowan jam

  First, sort the berries, put them in a plastic bag and put them in the freezer for a few days. You already understood that the mountain ash should be prepared in advance. But if you picked berries after there were frosts, then you can skip this step.

  Now pour the prepared berries with cold water, let them stand for a day, then drain the water and soak them again for a day.

  Put a container of water on the fire, add sugar, let the contents boil.

  Once the syrup boils for a few minutes, add the rowan, bring to a boil and cook for 5 minutes. Turn off the fire, set the container with the contents aside, let the rowan berries infuse for 10 hours.

  In the same way, boil the future jam again, set aside for another 12 hours.

  When you boil the jam for the third time, add lemon juice. Now boil the delicacy for 15 minutes and turn off the heat.

  When the jam has cooled, pour it into jars, tighten the lids and take it to the basement. That's all, delicious red rowan jam is ready!

  Red rowan jam at home

  Red rowan jam can be prepared at home according to a different recipe. This sweet is incredibly tasty and fragrant!

  So, in order to make jam according to this recipe, you will need:

  Ingredients:
  rowan - 1 kg;
  sugar - 1.5 kg;
  water - 2 glasses.

  Let's get down to business:

  1. So, wash the berries, transfer them to a clean container.
• Then fill the mountain ash with water and sprinkle with sugar.
• Put the container with the obsessed on the fire, bring to a boil.
• Boil the berries for 10 minutes. Then turn off the fire, set them aside, let them stand for 6 hours.
• Then boil the berries again for 10 minutes, turn off the heat and pour the hot rowanberry jam into prepared jars, screw on the lid, let it cool, and then lower the healthy and tasty rowanberry jam into the basement!

Enjoy your meal!

Rowan jam useful properties

Few people know about the true benefits of mountain ash. But our grandmothers knew a lot of useful recipes with these berries. In Rus', it was believed that since the mountain ash can endure frost and cold, then it is able to transfer its endurance to people. In autumn, the girls picked bright red berries and strung them on threads, wore them like beads, not only as decoration, but also as protection against all sorts of ailments and diseases. And healers treated rowan skin diseases, colds and indigestion.

Therefore, mountain ash is successfully used to treat diseases such as hypertension, atherosclerosis, anemia, hemorrhoids, diabetes mellitus, beriberi, overweight, as a diuretic and hemostatic agent.

Rowan fruits can be prepared for the winter by freezing, drying or rubbing with sugar. But red rowan jam also has no less useful properties. By consuming only 1 teaspoon of jam per day (possible with tea), you can support the heart and blood vessels, replenish your body with useful substances and vitamins throughout the winter and spring.

Rowan jam recipe.

Pour rowan berries with water and leave for a day. Drain the water and refill with cold water, again leave for a day.

Make syrup from sugar and 3 cups of water. The readiness of the syrup is checked by draining it from a spoon: if the last drop stretches, forming a thread, the syrup is ready. Drain the water from the rowan berries, pour over the syrup and put it in the cold for a day. Then remove the berries with a slotted spoon, boil the syrup over low heat for 20 minutes. Add rowan berries and cook for another 20 minutes, until the berries become shiny.

Red rowan jam, with the recipes of which I will introduce you today, will amaze you with seemingly incompatible taste sensations. It contains both a slight sourness, and a pleasant sweetness, and a taste characteristic of the fruits of this useful tree. You must definitely get to know him, if only in order to know that there is such an original dessert prepared for the winter.

Red rowan jam - recipes for the winter

To make you feel more confident when you are going to prepare rowan jam for the winter for the first time, I will talk a little about preparing the berry for cooking, and I will share other secrets.

• Almost everyone knows that it is best to harvest red berries immediately after the first frost, then it will lose its characteristic bitterness. But after picking, many housewives, however, put the berries in the freezer for a short time so that the jam does not have a bitter taste with a guarantee. They also do it with red mountain ash in the case when the fruit was picked before frost.
• Sometimes it is advised to soak the fruits for a day before cooking the jam, occasionally changing the water, but the best way is to blanch the berries in salted water - the bitterness will go away.
• By the way, a berry that has been soaked for at least 12 hours before cooking will cook faster and become juicier. Having done this, do not rush to pour in the full amount of water indicated in the recipe, pour in 2/3, and then act according to the situation, you need to add it.
• Due to its characteristic taste, red rowan does not combine well with other fruits or berries. The exceptions were apples, pumpkin and orange, the recipe for harvesting mountain ash with the latter has already been invented today, as you understand. It is such a friendly citrus that it can now be found in many winter jam preparations. Also, cinnamon, vanillin or walnuts are added to rowan jam and this improves the taste of the workpiece.

Easy jam recipe

The easiest recipe for red berry jam, which can rightfully be called a classic.

Take:

• Rowan red - 1 kg.
• Water - one and a half glasses.
• Sugar - 500 gr.

We cook correctly:

1. Rinse the slightly frozen fruits thoroughly and, in order to completely remove the bitterness, blanch it in lightly salted water for a couple of minutes. Put a teaspoon of salt per liter of water.
2. When starting cooking, first of all you need to make syrup: put the required amount of sugar into water and bring to a boil over low heat. Stir the syrup until the sugar dissolves completely.
3. Put the rowan in boiling syrup, and cook the workpiece for 15 minutes (after boiling). Then set the jam aside for a while, let the berry soak in the syrup. I usually let the workpiece cool down and proceed to the second cooking.
4. Let the jam boil again, cook for 15-20 minutes. You can make a third cooking, after letting the jam cool again, but with a previously soaked berry, usually it doesn’t come to this. If there are only 2 brews, then cook not for 15 minutes, but until fully cooked. Then put into jars. I never sterilize them, I just pour boiling water over them and close them with nylon caps.

Rowan jam with walnuts

Nuts are often added to various jams, and they will look perfect in a preparation of red rowan berries. By the way, if you decide to make a dessert with the addition of apples, walnuts will also be appropriate there. And if you are interested in jam from, directly, the walnuts themselves, then welcome.

You will need:

• Rowan - 1 kg.
• Sugar - 7-7.5 cups.
• Water - 3 glasses.
• Walnuts - 2 cups.

1. Squeeze the pure fruits of mountain ash a little with a rolling pin (another device), let them let the juice out a little. Then pour boiling water over the rowan and hold for 15 minutes.
2. Make syrup in the usual way and pour in the rowan. Boil until the berry is reduced and soft, remembering to skim off the foam. Shortly before the end of cooking, add coarsely chopped walnuts and cook everything together for a few more minutes.

Video with a recipe for raw jam with nuts and honey

Recipe for red rowan jam without cooking

In this red rowan dessert, you can preserve the entire set of vitamins and microelements, which will make winter harvesting as healthy as possible. What, I wrote the other day, read how important it is to protect vitamins from destruction.

• Take: per 1 kg. rowan berries 1.5 - 2 kg. sugar, depending on how sweet your berry will be. If you are a happy owner of a large amount of honey, then according to this recipe, make at least a little honey rowan.

1. Blanch the rowan berries for several minutes in slightly salted water, then chop the berries either with a blender or in a meat grinder, or you can simply crush them with a crush.
2. Add sugar and stir well.
3. It remains for the mountain ash to infuse, let the juice so that the sugar is completely dissolved in it. It is better to store the workpiece in the refrigerator.

Rowan jam with oranges

A delicacy cooked with an orange will become piquant, and vitamins will increase. You can take the first, classic recipe as the basis for cooking.

• Rowan - 1 kg.
• Orange - 1 pc. medium size.
• Sugar - 500 gr.
• Water - 1.5 liters.

Cooking step by step:

1. Remove the skin from the orange and divide into slices. It is advisable to clean them from the film and cut them into 2-3 more parts. The zest can be chopped with a blender or torn into small pieces with your hands, and also added to the jam.
2. Now boil the syrup, and while it comes to a boil, blanch the mountain ash.
3. Fold the orange and rowan into the syrup, and cook after boiling for 15-20 minutes. As in other recipes for preparing red mountain ash for the winter, if you wish, you can make 2-3 boils so that the rowan berries are well saturated with syrup.

Rowan jam with apples

The most common recipe for winter preparation of red rowan jam with additives. Apples go well with it, but taste better with hard and slightly sour varieties. Add a cinnamon stick (remove it after cooking) and the dessert will become more fragrant.

Take:

• Rowan - 1 kg.
• Apples - 1 - 1.5 kg. (Take the quantity at will, I put more sweet ones).
• Sugar - 1 kg.
• Water - 1 glass.

Cooking:

1. After removing the core from the apples, cut them into slices of any size. I usually don’t peel the peel, although there is such an option - see for yourself how to do it here.
2. Make syrup from 500 gr. sugar and water in the usual way.
3. Blanch rowanberries in salted water for 2-3 minutes.
4. When the sugar dissolves, throw in the rowan with apples and bring to a boil. Boil for 15 minutes.
5. Let the jam brew, the berries and apple slices will soak in the syrup. It is enough to wait for complete cooling.
6. Now proceed to the second cooking: add the remaining 500 gr. sugar, again let the jam boil and boil for about 15-20 minutes. Set aside the container again and let it cool down.
7. I advise you to make one more, third cooking and after that put the finished jam in jars.

Pumpkin jam

I hope that you know, women need to eat pumpkin as often as possible and in unlimited quantities - this is our, female vegetable. It makes a wonderful jam, and with red rowan it will acquire an unexpected and very unusual taste.

• Pumpkin - 1 kg.
• Rowan - 500 gr.
• Sugar - 500 gr.
• Zest of one lemon, you can also add a bit of vanilla for flavor.

Cooking:

1. Prepare rowan for cooking - blanch it in salted water for 2-3 minutes. Cut pumpkin into small cubes.
2. Pour the pumpkin with sugar, put not all, about 2/3 of the total and let stand, let the juice stand out. Pumpkin caught not too juicy, and not enough juice - pour in some water.
3. Boil the pumpkin to soften it, add the mountain ash and the remaining sugar. When the berries are completely soft, put lemon zest in the jam and add vanilla sugar for flavor.
4. Boil the jam until fully cooked, then divide into jars and hide until winter gatherings - now you will have something to surprise your guests.

So that winter does not seem too harsh and boring to you, it is not at all difficult to properly prepare for it. And red rowan jam, with the recipes of which I introduced you, will help you. Be healthy, with love… Galina Nekrasova.