• Repair
• Repair
• Interior Design
• About everything
• About plumbing

Red rowan jam step by step. Red rowan jam recipe. How to make red rowan jam

Many people believe that red rowan berries are inedible, but this is not at all true. If you prepare them correctly, you will get very tasty desserts. A few simple techniques will remove the bitterness from the fruit, while preserving the beneficial properties and vitamins. And the variety of recipes will satisfy any refined taste. Rowan jam is not just a delicacy, but also a powerful immunomodulator. In terms of the content of vitamins, micro- and macroelements, it has almost no equal. Fragrant preparations are perfectly stored all winter and help cope with colds, flu, anemia and vitamin deficiency.

How to choose berries for jam?

For harvesting for the winter, Nevezhinskaya rowan is considered one of the best. Its fruits are not bitter, and desserts are very tasty. There are several varieties of this variety ranging from yellow to dark red. You can use any jam for jam, it is important that it is ripe. However, not all berries are suitable for canning.

Rules for choosing fruits:

1. 1. Select whole ones, not damaged by birds, without stains or defects.
2. 2. The brighter and redder the rowan, the sweeter and juicier it is.
3. 3. The surface of high-quality berries is shiny.
4. 4. The largest specimens are selected for making jam.

The bright fruits of rowan contain many active substances and can cause a strong reaction in the body. Allergy sufferers should approach the use of jam with caution.

To prepare a sweet treat for the winter, you can also take ordinary wild berries. There are several techniques that ensure consistently good results when working with rowan of any kind.

As is the case with other preparations for the winter, preservation requires sterility of all dishes, and especially jars and lids. This is one of the first rules for preserving any jam. Several features of cooking rowan:

1. 1. The fruits are harvested after frost, when they are at their sweetest. If the raw materials are purchased or the harvest is harvested earlier, then it is enough to keep it in the freezer for about a day to reduce the bitterness.
2. 2. The sorted berries are poured with water and left for 24 hours; the water should be changed every 6 hours. Add a pinch of soda to the first pour.
3. 3. If the process needs to be accelerated, then blanch the rowan in boiling salted water for about 2 minutes. Afterwards, the excess moisture is allowed to drain and washed again.
4. 4. Chokeberry is prepared according to the same rules, but there is much less bitterness in it, so there is no need to soak it. Fruits of different types go perfectly together in one dessert and can be combined as desired.
5. 5. It is better to store the preparations in a cool and dark place, because red berries are capable of rapid fermentation.

Rowan has a strong healing effect. With regular, moderate intake, berries remove toxins, increase immunity and replenish vitamins.

A healthy treat eaten in large quantities can be harmful. Dishes containing red rowan are contraindicated for those who suffer from heart disease, high stomach acidity and high blood clotting.

Classic red rowan jam recipe

Properly prepared berries no longer contain bitterness and have lost almost all astringency. You can use them to make jam, marmalade, or add them to other rolls. For a proven, traditional recipe you will need the following products:

• Nezhinskaya (or wild) rowan - 1 kg;
• granulated sugar - from 1 to 2 kg;
• water - one glass.

The amount of sugar depends on the plant variety and time of collection. Frozen fruits require less sweetening. In the case of red rowan, it is especially important to discard all unripe specimens; their bitterness cannot be neutralized.

Cooking process:

1. 1. While the berries are soaked or blanched, you should cook the syrup: dissolve the sugar in water and bring the mixture to a boil.
2. 2. The processed fruits are placed in a cooking vessel and poured with syrup. Impregnation takes about 5-6 hours; you can leave the workpiece to infuse overnight.
3. 3. Bring the jam to a boil and, lowering the temperature, continue processing for 5 minutes. Then remove from the stove for 20 minutes. Repeat heating 3 times at the same intervals.

After the berries are completely softened, the finished jam is packaged hot in prepared jars and rolled up with boiled lids. Turn the sealed container upside down. To slow down the cooling of canned food, wrap it warmly (for example, with a blanket), so self-sterilization of the workpiece occurs. After 24 hours, the containers, which have been tested for leaks, are sent to a permanent storage location.

Instant jam

The canning process can be shortened. For a quick recipe, take the same ratio of products, prepare raw materials and jars as standard. After boiling the syrup and pouring it over the berries, infuse the mixture for about 8 hours. After which they boil and roll up. In this case, boil for several minutes and cool completely in the cooking vessel.

Now the workpiece can be placed in jars and closed with regular lids. Quick rowan jam is stored in the refrigerator. If you plan to leave the jars at home for a long time, then you should boil the mixture for at least 20 minutes and preserve it hot, keeping the dishes and lids sterile.

From berries after the first frost

The following method of preparing raw materials significantly improves the taste and enhances the aroma of rowan jam:

1. 1. Frozen fruits are heated in the oven at 40 °C for at least 60 minutes.
2. 2. Take out the dried berries and place them in hot water (about 70 °C).
3. 3. Pour in syrup and triple-cook (as in the classic recipe).
4. 4. Leave the workpiece to cool overnight at room temperature.
5. 5. In the morning, drain the syrup and boil it separately for 2-3 minutes.

The boiled fruits are placed in jars and covered with hot sweet filling. Hermetically sealed containers with dessert are well stored even in a heated room, the main thing is to protect them from light.

Grated with sugar without cooking

You can prepare a healthy delicacy without heat treatment. To do this, you need to grind red rowan berries with sugar or grind them in a meat grinder. This method will retain all its benefits, but will require more attention to the quality of the fruit. Any damaged or unripe specimens should be rejected.

The proportions of the ingredients are as follows:

• 1 kilogram of rowan berries;
• 2 kg granulated sugar;
• 1 liter of clean water;
• 2 tbsp. l. salt.

Salt and water are needed for pre-soaking. Place the fruits in brine at room temperature for 15 minutes, then rinse thoroughly. The berries will soften a little and are easier to chop.

Rowan berry puree can be made in any available way: mashing with a fork, passing through a meat grinder, grinding in a blender. After mixing the pureed mass with sugar, leave the mixture for 6 hours for the grains to completely dissolve.

All or part of the sugar can be replaced with honey in the same amount. If sDo not heat the preparation to high temperatures, its properties will be fully preserved. When grains of honey or sugar do not dissolve for a long time, it is permissible to heat the workpiece on the stove until it is slightly warm. If you boil this jam longer, the mass will become transparent, thicken and, thanks to pectins, turn into rowan jam.

Dessert prepared without cooking is stored in the refrigerator. You don’t have to seal it tightly, but simply close it with plastic lids. The boiled jam is packaged hot and rolled according to all the rules. Then it is perfectly stored in normal home conditions.

Recipe for rowan berries with apples

Rowan berries and apples contain a lot of pectin. They are often combined in recipes to create a thick consistency suitable for filling sweet pastries. The delicate flavor of the apples softens some of the harshness of the red berries and makes the finished product less concentrated.

For this recipe you will need:

• rowan - 1 kg;
• apples - 500 gr;
• sugar - 2 kg;
• water - 500 ml.

They sort and soak the rowan according to all the rules. The apples are washed, wiped dry and cut into slices; the peel does not need to be removed.

Further preparation step by step:

1. 1. Blanch the berries and apple slices together in the specified amount of water.
2. 2. Bring the mixture to a boil and after a few minutes pour the liquid into a saucepan for syrup.
3. 3. Pour the entire portion of sugar into hot, strained water and heat until it boils.
4. 4. Boiling syrup is again poured over the berries and chopped fruits and cooked for 20 minutes.
5. 5. Repeat the process of sterilizing the syrup, draining it again. Returned to the workpiece and heated again.

Hot jam must be cooled completely. After this, it remains to bring the mixture to a boil one last time and place it in sterile jars. After rolling up the containers with lids, slowly cool them, wrapping them in a blanket. Preservation prepared in this way will last for a long time at room temperature.

With orange and nuts

A very aromatic and transparent amber-looking dessert is made from red berries with the addition of citrus fruits. The delicacy with orange and nuts is especially tasty. Ingredients needed for this jam:

• 1 kg of red rowan varieties;
• 400 grams of orange slices;
• 1.2 kg granulated sugar;
• 250 ml of drinking water;
• arbitrary amount of walnuts or other nuts.

The cooking process is quick, especially if the berries were frozen in advance. Then they don’t have to be subjected to prolonged soaking, and there won’t be any bitterness. Prepare the jam as follows:

1. 1. Place the berries in a saucepan and add a glass of water. There is no need to defrost the raw materials.
2. 2. After boiling, the liquid is decanted and syrup is prepared from it, adding sugar and boiling for several minutes.
3. 3. In a special bowl (basin or wide saucepan) combine rowan fruits, orange slices and pour hot sweet solution.
4. 4. Boil the mixture over low heat for 30 minutes, then add the nuts and heat for about another 10 minutes.

The unusual dessert is stored in hermetically sealed jars without special conditions.

To further protect such preparations, the nuts should be heated in a dry frying pan without adding oil before adding them to the jam. This treatment will enhance the nutty flavor in the product.

You can prepare simple or truly “royal” delicacies from both garden and wild varieties of rowan. Wild berries will require a little more preparation, but the result will always be wonderful.

Admiring, at times, the beauty of the bright red poured bunches of rowan, many do not even realize that they can be used to make not only divinely tasty, but also very valuable and medicinal jam. We recommend simple recipes for preparing this delicacy from rowan in its pure form, as well as in combination with apples, oranges and nuts.

How to make red rowan jam at home - a simple recipe

Ingredients:

• – 995 g;
• purified water – 620 ml;
• sugar – 1.5 kg.

Preparation

Before preparing jam, rowan berries must first be removed from the stalks, washed and soaked in water for twenty-four hours. During this time, we change the water to clean water every six hours.

Next, from purified water and granulated sugar in the proportion specified in the recipe, cook sugar syrup by mixing the components in a saucepan and heating them with frequent stirring until it boils and all the sweet crystals dissolve.

Drain the rowan into a sieve, let it drain and transfer it to boiling syrup. After the contents of the pan boil again, remove it from the stove and leave to cool at room conditions. Now we catch the rowan berries in another vessel, again put the syrup to boil over moderate heat and boil for about twenty minutes without the berries. After this, transfer the rowan berries into the bubbling sweet mass and cook the jam for another twenty-five minutes. We pack the delicacy into sterile containers prepared in advance, seal it with boiled lids and turn it over under the “fur coat” for slow cooling and self-sterilization.

Red rowan jam - a simple recipe with apples

Ingredients:

• red rowan – 995 g;
• apples – 995 g;
• purified water – 420 ml;
• sugar – 1.9 kg.

Preparation

If you have time, then, as in the previous case, it is better to pre-soak the rowan for 24 hours, periodically changing the water. And to speed up the process, you can simply boil the rowan fruits in slightly salted water for two to three minutes, then place them on a sieve and rinse with clean water.

While the liquid is draining from the rowan, prepare the apples. We remove the fruits from the cores with seeds and stalks, after which we cut the pulp into cubes. The peel can also be peeled or left as desired.

We cook syrup from water and granulated sugar, taking into account the recommendations described in the recipe above, after which we dip apple cubes and prepared rowan into it. After boiling again, cook the jam for forty-five minutes, maintaining a barely noticeable boil all this time.

Place the finished rowan-apple delicacy in dry and sterile glass vessels prepared in advance, seal with lids that have been boiled for five minutes and turn them upside down under the “fur coat” for self-sterilization and slow cooling.

Delicious jam “Royally” made from red rowan with orange – recipe

Ingredients:

• red rowan – 995 g;
• orange – 395 g;
• purified water – 220 ml;
• – 1 handful;
• sugar – 1.2 kg.

Preparation

In this case, we will supplement the rowan with orange and nuts. It will turn out simply royally tasty and incredibly aromatic.

To implement the recipe, we pick the rowan berries from the bunches, wash them thoroughly, dry them and put them in the freezer for several hours. This is another way to get rid of the bitterness inherent in red berries.

Place the frozen rowan in a saucepan, fill it with a glass of water and place it on the stove. After boiling, drain the water, transfer the berries to another bowl, and prepare sugar syrup from the broth and granulated sugar, bringing the mixture to a boil and waiting for the crystals to dissolve while stirring.

Now add rowan berries, peeled and cut into several pieces of orange slices into the syrup, cook the delicacy for forty minutes, then add chopped nuts and keep on the stove for another ten minutes. We store this royal jam the same way as any other - in sterile, hermetically sealed jars.

Preparation

Berries that have been previously collected and prepared for jam must be separated from the branches, rinsed well under running water and placed in a container where the sweetness will be prepared.



You need to add sugar to the pan. Its quantity depends on the number of berries: sugar should be exactly half as much as the volume of rowan. Take a spoon and crush the berries a little to release the juice faster. As a result of combining the liquid released by rowan berries and sugar, a wonderful syrup is obtained.



Place the container with red rowan jam on medium heat, and when it boils, reduce to low. Leave it in this state for one hour - this time will be enough. You can stir to avoid burning. If desired, add fruits to the red rowan jam - oranges, lemons, tangerines, apples, which need to be cut together with the peel and placed in a pan during cooking.



After the time has passed, turn off the heat and remove the pan from the stove. Let the rowanberry jam cool, then spread the resulting mass into prepared jars and cover with lids.



So the red rowan jam is ready. Are you convinced that the recipe for preparing this tasty and healthy winter preparation at home is extremely simple?! Bon appetit!

Why do rowan berries have a positive effect on the human body? They contain vitamins A, B1, B2, B9, PP, as well as minerals such as iron, potassium, calcium, magnesium, manganese, copper, phosphorus and zinc. Red rowan berries contain water, ash, disaccharides and monosaccharides, starch, and organic acids.

It is unlikely that anyone has not heard about the incredible benefits of rowan. Simple recipes for red rowan jam allow housewives to preserve the delicious berry for the winter, enjoying its pleasant taste and unique properties for a long time. Today there are a large number of ways to prepare such a product, and each of them has its own characteristics.

General information about red rowan

If a patient develops a fever and notices an elevated temperature, rowan tea can be an excellent folk medicine. It is known that berries are able to bind and remove many toxic substances from the body, providing a balanced diaphoretic effect. As a result, the fight against temperature occurs in just 1-2 days.

Rowan is also highly valued for its ability to lower cholesterol and protect the liver from all kinds of damage caused by poor diet or consumption of alcohol, cigarettes and other bad habits. It is enough to take 2-3 spoons of dessert every day and prevent fatty liver.

The product is also used as maintenance therapy during a rich diet. The presence of sorbitic acid and amygdalin turns rowan jam into an excellent choleretic agent, which is recommended for use for liver diseases.

Then you need to remove the jam from the heat and let it brew until the berries are saturated with syrup. After waiting for the mass to cool, you can boil it again, after adding 500 grams of granulated sugar. The second cooking takes 15-20 minutes, after which the jam cools.

And finally, you need to boil the berries a third time, and then put the finished mixture into jars.

There is a popular belief that pumpkin is a feminine vegetable, and regular consumption of this gift of nature has a positive effect on the health of the fair half of society. And if you know how to properly prepare it in the form of jam, then, in addition to folk medicine, you can get a wonderful dessert. In addition, pumpkin goes well with red rowan berries, creating an excellent dessert composition.

To create delicious jam you need to take 2 kilograms of pumpkin, a kilogram of red rowan and a kilogram of sugar. The zest from two lemons and vanillin are also taken to add aromas.

Rowan and pumpkin are prepared as follows:

1. The cooking process begins with preparing the berries, blanching them in salted water and cutting them into small cubes.
2. Next you need to fill the pumpkin with sugar and wait a few minutes until it releases juice.
3. Then the pumpkin is boiled until softened and sugar and rowan are added to it.
4. Ultimately, the finished mass is boiled until fully cooked.

Harm and contraindications

Despite many beneficial properties, rowan jam may have a number of contraindications. As you know, such a dessert can increase blood clotting, so it is strictly prohibited for consumption by persons who suffer from thrombophlebitis or are prone to the formation of blood clots. Other contraindications include:

1. Ischemic heart diseases.
2. Myocardial infarction.
3. Stroke.
4. Gastritis with increased production of hydrochloric acid.

There is practically no individual intolerance to jam, although if the body reacts negatively to the product, demonstrating an allergy, then it is better to exclude it from the diet.

And although the dessert has hypoallergenic properties, it is better for pregnant women or nursing mothers not to eat it. According to experts, the active substances in the jam can lead to termination of pregnancy, especially in the early stages. If a pregnant woman has a desire to try dessert, then she Several rules need to be taken into account:

1. You should not consume rowan before 12-14 weeks of pregnancy.
2. You should not consume more than one or two teaspoons of dessert at a time.
3. You should not consume jam more than once a week.

As for women at the lactation stage, this product is allowed for them, provided that the child does not have an allergic reaction. However, it is best to consider the same tips as for expectant mothers.

Chokeberry is a berry that is not very popular among housewives. Due to its astringent properties, it is really not for everyone. Therefore, not everyone grows chokeberry in their summer cottages. But if you are lucky and you are among those who have this shrub, then have no doubt - chokeberry jam will turn out incredibly tasty and healthy. Below we will describe 3 of the simplest recipes for preparations from Michurin chokeberry (scientific name for chokeberry).

Chokeberry jam for the winter: a simple recipe

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

Healthy chokeberry jam is ready for the winter!

Quick preparation of chokeberry jam

It happens that there is absolutely not enough time, or you are simply 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 them to a puree. Cook this mixture together with sugar in a saucepan over low heat for 10 minutes after boiling. The jam is ready! All that remains is to put it in sterile jars and let it cool at room temperature.

Homemade chokeberry jam with cinnamon

Chokeberry jam will turn out 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 briefly.
2. Afterwards, place in a colander and pour cold water over it to cool.
3. The syrup is made 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 once.
4. Then the jam should be left to infuse for 8-12 hours.
5. Next, cook the chokeberry, gradually adding the remaining 0.5-1 kg of sugar. The mixture should thicken. And only after that you need to add cinnamon. It gives the product a pleasant aroma and spicy taste.

• Don't 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 preparations, you need to add citric acid to them 5 minutes before the end of cooking the jam.

Recipes on topic:

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, you need to pour water into the pan, add sugar, put everything on the fire and boil.

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

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

Now you need to turn off the heat and set the jam aside to steep for four hours.

After the specified time has passed, 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 delicious black rowan jam!

Black rowan jam for the winter

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

So, in order to make 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.

• Wash the berries thoroughly, remove the stems and place them in boiling syrup, let them cook for 10 minutes.
• Then remove the container with the future jam from the stove, let the sweetness steep for 2 hours, and then boil the berries for another 10 minutes and immediately pour them into jars and roll up the lids. That's all, healthy, tasty and aromatic jam is ready!

Enjoy your meal!

A simple recipe for rowan jam

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

We present to your attention 3 simplest recipes for red rowan jam. It won’t take much time to prepare, and the result will please even the most avid gourmets. Choose the recipe at your discretion.

Classic red rowan jam recipe

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

1. To begin with, it is very important to thoroughly rinse and sort the berries; weed out spoiled, unripe fruits, leaving only whole bright red ones.
2. Then blanch for 5 minutes, i.e. treat them with boiling water. Afterwards, put it on a sieve and pour hot syrup. The syrup is prepared very simply: dilute sugar in water and bring the mixture to a boil.
3. In this state we leave for 6 hours at a temperature not lower than room temperature. After the specified time, put the berries soaked in syrup on the fire. After it boils, reduce the heat, simmer for 5 minutes, then remove the pan from the heat for 15 minutes. Repeat this 3 times until the fruits are completely softened.
4. After preparation, red rowan jam is immediately packaged in warm sterile jars and, sealed with hermetically sealed 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 harvesting)
• water – 180 ml

1. We sort and wash the rowan berries.
2. Blanch in boiling water for 5 minutes.
3. Prepare the syrup: dissolve sugar in water, bring to a boil, pour in rowan berries. If there is little time for preparation, then the future jam should be kept in the syrup for 15 hours.
4. After this, bring to a boil once and let cool directly in the pan.
5. Afterwards, pour into jars, which do not need to be heated. You don’t have to roll them up, but close them with regular plastic lids. But in this case, the workpiece will only be stored in the refrigerator. If you boil the jam for 20 minutes, package it in sterile, clean jars and seal it with hermetically sealed lids, the shelf life can be increased.

Red rowan jam after the first frost

Many people know the fact that after the first frost, rowan is the sweetest, because all the bitterness goes away from it. In this case, the jam turns out incredibly tasty if the berry is placed in the oven for 1 hour at a temperature not exceeding 40 degrees, and then kept in hot water (not boiling water!) for 5 minutes. Then pour in syrup and cook several times, according to the principle of the previous recipe: after boiling, remove from heat for 15 minutes, then put back on and bring to a boil. After all cooking, the finished product should be cooled at room temperature and left in this state overnight. Afterwards, drain the syrup and cook it for a few minutes. Steam the jars thoroughly, place the prepared fruits in them and fill them with syrup. Then roll up the jars and leave to cool.

• We must not forget about the sterile state of the jars, otherwise preservation will not work, and the preparations will simply disappear;
• It is better to harvest red rowan after the first frost. In this case it will be sweeter. However, if you want to make preparations for the winter, then the collected berries should be kept in the freezer for about a day - 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.

Recipes on topic:

Rowan jam for the winter

Did you know that ordinary red rowan, like chokeberry, is a real storehouse of vitamins, which our body sometimes lacks in winter. Try making very tasty and healthy jam for the winter from red rowan berries according to our recipe and you will not be short of vitamins.

It is better to pick 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 granulated sugar;
• 1 glass of water.

  Preparation:

  Sort the rowan, separate from the stalks, wash, cover with cold water and leave for 6 hours. After time has passed, the water should be filtered through a colander.

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

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

  Then dip the rowan into the syrup and leave for 6 hours. After the time has passed, 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, pack it into dry (this is important!) clean, sterile half-liter jars and close hermetically with lids.

  This jam can be stored at room temperature.

  Raw red rowan jam

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

  You will need:

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

  Preparation

  Making 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 2 teaspoons of this jam daily as a natural immunostimulant.

  Would you like to receive news from the Beauty of the Earth website by email plus receive a “Set of Preservation Labels” as a gift? Then subscribe to the newsletter!

  Did you like the material? It's easy to say thank you! We would be very grateful if you share this article on social networks:

  Frozen rowan jam

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

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

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

  Once the syrup has simmered for a few minutes, add the rowan berries, bring to a boil and cook for 5 minutes. Turn off the heat, set the container with the contents aside, and let the rowan berries steep 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, screw on the lids and take it to the basement. That's all, the delicious red rowan jam is ready!

  Homemade red rowan jam

  Red rowan jam can be prepared at home using a different recipe. This sweetness turns out incredibly tasty and aromatic!

  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 and place them in a clean container.
• Then fill the rowan with water and add sugar.
• Place the container with the possessed on the fire and bring to a boil.
• Cook the berries for 10 minutes. Then turn off the heat, set them aside, and let them sit for 6 hours.
• Then boil the berries again for 10 minutes, turn off the heat and pour the hot rowan jam into the prepared jars, screw on the lid, let it cool, and then lower the healthy and tasty rowan jam into the basement!

Enjoy your meal!

Rowan jam beneficial properties

Few people know about the true benefits of rowan. But our grandmothers knew a lot of healthy recipes with these berries. In Rus' it was believed that since rowan can withstand frost and cold, it is able to convey its endurance to people. In the fall, girls picked bright red berries and strung them on threads, wearing them like beads not only as decoration, but also as protection against all sorts of ailments and diseases. And healers used rowan to treat skin diseases, colds and stomach upsets.

Therefore, rowan is successfully used to treat diseases such as hypertension, atherosclerosis, anemia, hemorrhoids, diabetes mellitus, vitamin deficiency, excess weight, 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 beneficial properties. By consuming just 1 teaspoon of jam per day (you can have it with tea), you can support your heart and blood vessels, replenish your body with useful substances and vitamins throughout the winter and spring.

Recipe for rowan jam.

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

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