A red rowan jam for fans of unusual and tasty preparations. The rowan – a well of vitamins and minerals, is recommended at diseases of heart, liver and kidneys, and mountain ash jam - the excellent assistant at catarrhal diseases.
Berries of a rowan are picked after the first frosts. Then they will be not such bitter.
Preparation process long, but result is worth it. Jam turns out beautiful, sweet and nutritive.
On 1 kg of berries of a red rowan it is required: 1.5 kg of sugar, 2 glasses of water, 1 apple (Antonovka), 3 g of vanillin (at will).
Preparation stages:
- The picked berries touch, separate from fruit stems and wash with flowing water.
- To get rid of bitterness, the rowan is filled in with cold water and left for one day. During this time 2-3 times change water. Or put in the freezer for 2 hours.
- In a deep pan fill sugar and pour water, put on weak fire and prepare syrup.
- Bring syrup to the boil and put a rowan. Cook berries in syrup of 3-5 minutes and remove from fire. Leave jam till next day. In this case berries won't boil soft and will absorb syrup.
- Next day jam is uvarivat by 10 minutes and leave for one day.
- In the last day, jam is cooked by 12-15 minutes after boiling. For giving of a pungent flavor at the end of cooking add polished sour apple and vanillin. Boil 1-2 minutes and remove from fire.
- Display jam on clean banks and densely roll up.