The taste of black-fruited jam can't be confused with any other delicacy – it differs in special tartness. Many judges prefer to wipe berries of a rowan (aroniya) of saturated dark ruby color with sugar and not to mix it with any other fruits. However not all love aftertaste which is caused by a large amount of tannins. It is possible to mix a chokeberry with plums and to make original sweet-sour jam.
It is required to you
- 300 g of plums;
- 500 g of a chokeberry;
- 1 kg of sugar;
- 5 glasses of broth of a rowan.
Instruction
1. For black-fruited jam with plums pick up the largest fruits of an aroniya and a grade of plum with easily deleted stone. Carefully wash out berries in flowing water and dry on a sieve. Accurately cut each plum in half on a groove on a fruit and remove seeds. Then pin a toothpick or a culinary skewer. If not to make it, plums will longer be preparing, and smaller rowan will be digested.
2. Aroniya is recommended to be probalanshirovat quickly to disinfect and soften raw materials, but at the same time as much as possible to keep vitamins and flavoring properties of a product. Ship fruits in the boiling water for 3-5 min., then let's liquid flow down.
3. Add to the merged broth granulated sugar at the rate of 800 g on 2.5 glasses of liquid and stir before full dissolution of sweet crystals. Then bring solution to the boil, without forgetting to stir slowly constantly.
4. You boil sweet liquid on slow fire within 2-3 minutes. After that it should be filtered through a piece of the clean and ironed-out flannel cloth or the gauze put several times. Bring water to the boil – and syrup for jam is ready.
5. That the chokeberry and plum didn't boil soft, kept the useful properties and at the same time well became impregnated with sweet, use method of repeated cooking. Put 300 g of plums and 500 g of an aroniya in the boiling syrup, switch off fire and cover capacity with a clean wooden cutting board and a terry towel.
6. Leave fruits to become impregnated with sugar for about 10 hours. Then pour 2 more glasses of granulated sugar into the stood berry mix, again bring jam to the boil and leave without fire a baking plate a cover on 8 h.
7. Now jam can be cooked on slow fire to full readiness, stirring slowly with a wooden spoon or a scapula. Don't forget to remove the emitted foam – if not to make it, delicacy will be stored not for long.
8. In ready black-fruited jam with plums the fruits have to be distributed evenly in syrup, and sweet liquid has to be knitting (not to spread on a plate).
9. Pack preparation in the warmed-up and dried banks, cover them with boiled covers from tin and leaky cork. Heat in a big pan water to 70 wasps and put in it a container with jam so that the level of liquid was 2-3 cm lower than a neck.
10. Cover a pan and pasteurize banks within 10 min. at a temperature of 90 wasps. At last, densely close a container a zakatochny key – jam from an aroniya and plums will stay fresh all winter.