Red rowan jam at home

Red mountain ash is a berry that is interesting for most people exclusively from an aesthetic point of view. Few people know that it has unique healing properties that have long been used in folk medicine. Few people have heard of red rowan jam - you can't buy it in a store or supermarket. It can only be made with your own hands, and it is difficult to find a healthier treat during the winter cold. Moreover, among all the preparations for the winter from this berry, it is the easiest to make jam from it.

Useful properties of red rowan jam

The rich vitamin and mineral composition of red rowan allows it to take a confident place among the most healing berries growing in the middle lane.

1. In terms of carotene content, mountain ash can surpass even carrots and therefore can help with vision problems.
2. Vitamin PP, contained in mountain ash jam, can be invaluable in relieving irritability, nervous tension and insomnia.
3. In terms of the vitamin C content, red rowan berries are quite comparable to the well-known black currants and lemons in this regard, which means rowan jam supports immunity, fights colds and bronchitis and strengthens the walls of blood vessels.
4. Sorbic acids can prevent gastrointestinal infections.
5. And in terms of the amount of phosphorus contained in mountain ash, it can easily compete even with fish.
6. There are many tannins in berries and they have pronounced antiseptic properties.

In mountain ash jam, most of these healing properties are perfectly preserved. It is not for nothing that in the old days, preparations from red rowan were valued on a par with mushrooms and berries, such as lingonberries and cranberries. Many can be stopped by the apparent inedibility of the berries, since in their raw form they clearly show through tart properties on the verge of bitterness. But if you know all the secrets of this unusual berry and the subtleties of its culinary processing, then jam from it may seem like a real delicacy.

But each product has its own limitations. And red rowan jam, in addition to benefits, can also bring harm. With caution, it should be used by people who have recently had strokes or heart attacks, who have increased blood clotting and a predisposition to thrombophlebitis, as well as high acidity of the stomach.

How to cook mountain ash jam from red mountain ash

From ancient times to the present day, there has been a holiday at the end of September - Peter and Paul Ryabinnikov. From that day on, it was possible to collect red mountain ash for winter harvesting. By this time, the first frosts had already happened in the middle lane, and the mountain ash therefore lost some of its bitterness and astringency.

But if you collect mountain ash before the onset of frost and hang it somewhere in a room with a cool temperature, it can be stored for a very long time, sometimes even throughout the entire winter period.

To save rowan jam later from unpleasant taste sensations, use the following practical techniques.

Regardless of the period during which the berries were harvested, they should be placed in the freezer for several days before processing. Opinions about the timing of the aging of red rowan berries in the freezer differ. Someone claims that several hours are enough, while others insist on keeping them in the freezer for up to several days until the bitterness is completely removed. Perhaps this is due to different varieties of red rowan. Indeed, modern garden varieties, and even those grown in the south, can have a minimum of bitterness in fruits. And wild mountain ash berries grown in northern conditions may require additional procedures to completely get rid of bitterness.

One of these procedures is preliminary soaking of berries in cool water, similar to some mushrooms. You can soak red rowan from 12 hours to 2 days, not forgetting to periodically change the water to fresh. Finally, the water is again drained, and the berries are used for processing.

Another way to get rid of the astringency and bitterness in mountain ash is to blanch the berries for 3-5 minutes in boiling and even slightly salted water.

There are several main ways to make mountain ash jam. In addition to the preparatory procedures, all methods are divided into those in which repeated infusion of berries in syrup is used and those in which the berries are boiled in one or a maximum of two doses.

The taste and consistency of mountain ash jam is different and in order to understand these differences, you should cook the dish at least once in several different ways, even if in small quantities. From the point of view of usefulness, of course, those cooking methods that use the minimum heat treatment in time, even with numerous infusions of jam in between boils, benefit. Well, the most useful recipe for making mountain ash jam without heat treatment.

It should be understood that mountain ash still has a rather specific taste and is not combined with all fruits and berries. Apples, pears, pumpkins and fruits from the citrus family are recognized as the most optimal jam neighbors for her. Spice-flavors such as vanillin, cinnamon or nuts harmonize well with mountain ash.

The classic recipe for red rowan jam

This recipe for making mountain ash jam has been used since ancient times, and, despite the apparent complexity, the preparation procedures themselves will not take much time and effort.

You will need:

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

Preparation:

1. Rowan berries must be sorted out and removed spoiled, diseased or too small, which will still not be of much use.
2. Then they are soaked in water for a day. During this time, the water should be replaced twice with fresh water.
3. Syrup is prepared from the water and sugar prescribed by the recipe, boiling it for 3-5 minutes.
4. The berries, soaked and washed after that, are placed in hot syrup and left for another day.
5. Then the berries themselves are taken out with a slotted spoon in a separate container, and the syrup is boiled for 15-20 minutes.
   
6. Rowan and syrup are combined again and left for another 6-8 hours.
7. Then they put the jam on a small fire and cook after boiling for about half an hour, sometimes stirring it with a wooden spoon.
   Important! Rowan berries in the finished jam acquire a very attractive amber hue.
8. After the jam has thickened, it is packaged in dry sterile jars (pre-dried in the oven) and hermetically rolled up.

Red rowan jam "Royal"

The jam made according to this recipe has such a loud and sonorous name. Indeed, in the old days, only royal persons were worthy to taste such an exotic in taste and incomparable in terms of healing properties of a dish.

You will need:

• 1 kg of red rowan;
• 1.2 kg of sugar;
• 400 g of oranges;
• 250 ml of water;
• a pinch of cinnamon;
• 100 g of shelled walnuts.

And the very preparation of red mountain ash jam in a royal way, using the above recipe, is not at all so difficult.

1. Rowan is washed, dried and placed in the freezer for several hours.
2. Without defrosting, the berries are poured into a saucepan, poured with the amount of water specified in the recipe and put on a small fire.
3. After boiling, the mountain ash is removed from the broth into a separate container, and the required amount of sugar is added there and boiled until it is completely dissolved.
4. Oranges are scalded with boiling water, cut into several pieces and be sure to remove all seeds, the taste of which may negatively affect the finished dish.
5. Then the oranges, along with the peel, are cut into small pieces or chopped in a blender.
6. The boiling syrup is complemented with chopped oranges and rowan berries.
   
7. Cook for 40 minutes over low heat, stirring and skimming, after which walnuts chopped with a knife are added.
   Important! Depending on the taste preferences of the hostess, the nuts can be either ground into powder or left in small pieces.
8. Cook for another 10 minutes and immediately packaged in sterile jars and tighten hermetically.

How to make frozen red rowan jam

Since rowan berries, collected after frost, have already given up part of their bitterness, they no longer need special freezing. After all, as already mentioned, frozen red rowan jam has a softer taste. However, another method is traditionally used to make the berries more juicy and rich in taste after freezing.

By prescription you will need:

• 1 kg of rowan without twigs;
• 2 glasses of water;
• 1.5 kg of sugar.

Preparation:

1. At the preparatory stage, the mountain ash is thoroughly washed under running water and laid out in one layer on a baking sheet in a not very hot oven, at a temperature of about + 50 ° C.
2. They are kept under similar conditions for 1-2 hours, and then they are further immersed for 5 minutes in water that has just been boiled and removed from the fire.
3. Simultaneously prepare the syrup using water and sugar.
4. After the sugar is completely dissolved, the berries are dipped into the syrup, heated again to a boil and set aside for a quarter of an hour.
   
5. Place the pan with the jam on the fire again and, after boiling, set aside for a quarter of an hour.
6. This procedure is repeated 5 times.
7. After that, the syrup with berries is again left at room temperature overnight (for about 12 hours).
8. The next day, the berries are removed from the syrup, and boiled separately until thickened for 20-30 minutes.
9. The berries are laid out in sterile glass jars and poured over with boiling syrup.
10. After that, jars of rowan jam are immediately twisted for the winter and left to cool in an upside-down form.

Five-minute red rowan jam for the winter

The principle of making five-minute red rowan jam for the winter is similar to the method described in the previous recipe. Since rowan berries are hard and dry, they just need time to soak. The composition of the ingredients in this recipe also remains unchanged.

Preparation:

1. Prepared berries are poured with hot syrup and left initially overnight to soak.
2. Then they are heated several times to a boil, allowed to boil for exactly 5 minutes and set aside until they cool.
3. The procedure is repeated at least 2-3 times, after which the five-minute rowan jam can be rolled over the banks for the winter.

Recipe for making red rowan jam with orange for the winter

Using the principle of making five-minute jam, you can create a delicious mountain ash dessert with the addition of oranges.

For this you will need:

• 1 kg of red rowan;
• 1 large and sweet orange;
• 1.5 cups of water;
• 1 kg of sugar.

The orange is crushed together with the peel, removing only the bones without fail. It is added to the jam at the first stage of cooking.

A quick recipe for red rowan jam

And even the fastest and simplest recipe for making mountain ash jam involves infusing the berries in syrup for at least 12 hours. These are the features of this berry, otherwise the taste of the jam will leave the best. With the same ingredients, the recipe is roughly as follows.

1. Rowan, drenched in hot sugar syrup, is left to soak overnight.
2. Then it is heated to a boil.
3. If it is possible to store ready-made jam in the refrigerator, then nothing else needs to be done. They simply lay out the workpiece in the jars, cover with plastic lids and cool.
4. If it is more convenient to store the jam outside the refrigerator, then after boiling it is boiled for another 20-30 minutes, and only after that it is corked.

Red rowan jam through a meat grinder

For those who are interested in instant recipes, you can also offer a not quite traditional, but very simple method of making red rowan jam, rolled through a meat grinder.

You will need:

• 1 kg of mountain ash;
• 1.5 kg of sugar;
• 1.5-2 g vanillin;
• 250 ml of water.

Manufacturing:

1. Rowan, as usual, is first soaked for a day, and then blanched for 4-5 minutes in boiling water.
2. The water is drained, and the slightly cooled berries are passed through a meat grinder.
3. Mix with the amount of sugar required by the recipe and let it brew for a couple of hours.
4. Then put on a small heat and cook for about a quarter of an hour.
5. Add vanillin, mix and cook the same amount.

Red rowan jam recipe in a blender

The principle of making mountain ash jam in a blender is practically no different from that described above, through a meat grinder. Only the process itself is even more simplified by the fact that after blanching, the water can not be drained, but the berries can be chopped directly in containers with water using a submersible blender.

Further, the manufacturing process is completely similar to that described above.

How to cook red rowan jam with apples

Apples, both in structure and in their taste, are most harmoniously combined with red rowan. You can use any varieties of apples, sourish apples, such as Antonovka, and, conversely, sweet ones, are excellent. But the taste of the jam will change, so you need to focus on your taste preferences.

The recipe for rowan jam with the addition of apples is presented below along with a photo.

You will need:

• 1 kg of red rowan;
• 1 kg of apples;
• 2 kg of granulated sugar;
• 2-3 g of cinnamon;
• 800 ml of water.

Manufacturing:

1. First, the syrup is made. To do this, water with sugar is not only brought to a boil, but also boiled for a quarter of an hour so that the syrup begins to thicken slightly.
2. Rowan is blanched in separate water, to which 10 g of salt (1 tsp) is added to 1 liter.
3. The apples are washed, cut into halves, cored, and then cut into thin slices or conveniently shaped pieces.
4. Apples and mountain ash are placed in the thickened hot syrup, mixed thoroughly and set aside for 2 hours.
   
5. Put the future jam on a moderate heat, cook for 10-15 minutes, be sure to remove the foam.
6. Remove from heat until cool and put on fire again.
7. The third time, add cinnamon and boil the jam until the apple slices are transparent - usually it takes 20-25 minutes.
8. Rowan jam with apples is ready - it can be packaged in jars while hot, or you can let it cool down and then put it in a prepared container and seal it for the winter.

Pear jam with red rowan

Rowan jam with pears can be cooked using the same principle as with apples. Pears will add even additional sweetness and juiciness to the workpiece, so the amount of sugar in the recipe can be slightly reduced if desired.

Prepare:

• 1 kg of pears;
• 400 g of red mountain ash;
• 1 kg of sugar;
• 400 ml of water.

Red rowan jam without cooking

According to a simple recipe, you can make a very healthy and tasty raw jam from red rowan berries, which will retain 100% all the beneficial substances contained in the berries. And in order to completely remove the bitterness from the berries, they must be frozen before cooking for several days. And then soak in water for at least 24 hours. During this period, you will need to drain the water from the rowan berries 2 times and fill them with fresh water. Such mountain ash jam is especially tasty if you cook it with walnuts.

To make a prescription healing blank you will need:

• 1 kg of red mountain ash;
• 2 glasses of natural honey;
• 2 cups shelled walnut kernels.

To protect yourself and not spoil the taste of the finished dish, peeled nuts are pre-poured with boiling water and kept covered for 10-12 minutes. Then they should be slightly dried in a moderately heated, dry, clean skillet.

The very process of making raw mountain ash jam according to the recipe is extremely simple:

1. Prepared berries together with nuts are ground through a meat grinder.
2. Honey is added to the mixture in parts and gently mixed until a homogeneous composition is obtained.
3. Raw jam is laid out in dry sterile containers, covered with nylon lids and stored in a cool place without access to light.

The mixture can be used daily to maintain immunity in 1-2 small spoons with tea or on its own.

Dry red rowan jam

It is no less interesting and also quite simple to make the so-called dry mountain ash jam.

This piece resembles candied fruits in taste and appearance and can be used to decorate cakes, pies and any other baked goods. The delicacy can only be prepared from red rowan, or you can use a mixture of berries and fruits, as in the recipe below.

You will need:

• 0.3 kg of red rowan;
• 0.3 kg of chokeberry;
• 0.4 kg plum;
• 300 ml of water;
• 400 g sugar for syrup and 100 g for sprinkling;
• 1 gram of cloves.

Manufacturing:

1. For both types of mountain ash, separate the berries from the twigs and put in the freezer for several hours.
2. Rinse the plums and divide into halves, removing the seeds.
3. Mix water with sugar and prepare syrup by boiling it for a few minutes.
4. Put fruits and berries, cloves in boiling syrup and cook for about 5 minutes, removing foam, and let stand for several hours.
5. Then repeat this process several times. Fruits and berries should retain their shape, but the color should change to honey-amber.
6. After the next cooling, remove the rowan and plums from the pan with a slotted spoon and send them to drain on a sieve.
   Attention! Boiling syrup can be used to prepare compotes, preserves and other sweet dishes.
7. In the meantime, heat the oven to + 80-100 ° C.
8. Grind the granulated sugar for sprinkling to the state of powdered sugar in a coffee grinder.
   
9. Sprinkle berries and fruits with icing sugar and place on a baking sheet covered with waxed baking paper.
10. Dry them in the oven for about two hours so that they only slightly wither, but in no case dry out.
11. Finished fruit can be stored in glass jars with parchment lids or even thick cardboard boxes.

How to make delicious red rowan and pumpkin jam

Perhaps a more unusual recipe than this one is hard to imagine. But, oddly enough, pumpkin goes extraordinarily well with any variety of mountain ash. It brings both usefulness and nutritional value and color saturation to the rowan harvest.

You will need:

• 1 kg pumpkin;
• 500 g of mountain ash;
• 500 g sugar;
• 1 g vanillin;
• 1 tsp chopped lemon peel.

Manufacturing:

1. Prepared rowan berries are traditionally blanched in boiling water.
2. The pumpkin is peeled, washed and cut into small cubes or cubes.
3. Fall asleep 2/3 of the prescribed amount of sugar, mix and set aside to extract juice.
   Important! If the pumpkin is not very juicy, you can add a few tablespoons of water to it.
4. The pumpkin container is heated and boiled until the pulp becomes soft.
5. Then add rowan berries and the remaining 1/3 sugar to the pumpkin.
6. Cook for about 20 minutes until the berries soften.
7. Add lemon zest and vanillin and boil for a few more minutes.
8. Lay out the finished rowan jam in glass containers.

How to make red rowan jam in the microwave

Using the microwave, you can make rowan jam in the simplest and fastest way possible. Apart from the preliminary preparation of the berries, the process will take no more than half an hour.

You will need:

• 500 g of mountain ash;
• 500 g sugar;
• a quarter of a lemon with the peel.

Manufacturing:

1. Pour the soaked or pre-blanched rowan berries into a microwaveable container and add sugar on top.
2. Place the container with berries in the microwave on the highest power for 25 minutes.
3. In the meantime, scald the lemon. Cut off a quarter from it and, after removing the seeds, chop with a sharp knife along with the peel.
   
4. When the timer bell rings, add the chopped lemon to the mountain ash and set the timer for another 5 minutes.
5. Rowan jam is ready, you can taste it right away or put it in jars for storage for the winter.

Red rowan jam recipe in a slow cooker

It is also easy to make mountain ash jam using a multicooker.

Prepare standard ingredients:

• 1 kg of sugar;
• 1 kg of berries.

Manufacturing:

1. As in other recipes, it all starts with soaking rowan in cold water for a day.
2. Then the berries are placed in a multicooker bowl, covered with sugar and the "Jam" or "Jam" mode is turned on for 1.5 hours.
3. A couple of times you need to turn on "Pause" and check the state of the jam, stirring it if necessary.
4. At the last stage, rowan jam is placed in jars as usual and rolled up.

Rowan jam storage rules

The hermetically sealed red rowan billet can be stored in a room in a place without light. Other storage features are described in the respective chapters.

After opening, the jar of rowan jam is best kept in the refrigerator.

Conclusion

Red rowan jam will help to maintain good spirits and body throughout the winter. Cooking it is not so difficult as it takes a long time, but you can always find faster recipes.

Recommended entries

Sea buckthorn jam: recipes, useful properties

Prune jam

Pear pastila in the oven and dryer

Melon recipes in syrup for the winter

Peaches in their own juice

Jam from lemons for the winter

Princess Jam: homemade recipes

Seedless blackthorn jam for the winter

Recipes for jam (jam) from thorns for the winter pitted