Red Rowanberry Jam

Cooking method

1. Step 1:

   

   Rowanberries are usually picked in August and September. They grow both in gardens and in the wild; the wild berries are, of course, the cleanest and most wholesome. Rowanberries have a distinctive bitterness that puts many cooks off using them, but it's easy to tame: just freeze the berries for a while, or wait until after the first frosts and pick them then.

2. Step 2:

   

   Gather the ingredients for the jam.

3. Step 3:

   

   Pull the rowanberries off their stems, rinse them well under running water, drain in a colander, and let them dry. At this point you can put the berries in the freezer for a few hours to take out the bitterness. If you like the taste of fresh rowanberries, you can skip the freezing.

4. Step 4:

   

   Pour the water into a jam pot, add the sugar, and set it over the heat. Cook the syrup over medium heat, stirring, until the sugar dissolves completely. Then drop in the rowanberries. Let the jam come to a boil and turn off the heat right away. Cover the pot and leave it at room temperature for 6 hours.

5. Step 5:

   

   After that time, set the jam back over the heat. Once the mixture boils, reduce the heat to low and cook the jam for about 20 minutes, skimming off any foam that forms on the surface.

6. Step 6:

   

   Ladle the hot jam into sterilized jars and seal them with lids. Let the jam cool under a blanket at room temperature, then store it in a cool place.

7. Step 7:

   

   On a winter's day, a jar of this delicious, fragrant jam is the perfect addition to tea with the family, or a great filling for pies. Enjoy!