Rowanberry Jam with Apples for Winter
A sweet, very tasty, and—best of all—wholesome jam! When it's late fall outside, it can feel like the garden season ended long ago, but that's not quite so. There's still viburnum, chokeberry, and red rowanberry to gather. Rowanberries are wonderfully good for you and help with all sorts of ailments. The best way to enjoy red rowanberries is as jam—and here's one recipe for it.
Cooking method
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Step 1:
The ingredients for the jam: sugar, apples, rowanberries.
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Step 2:
Take frost-touched red rowanberries and pull them off their stems, discarding any bad, unripe, or undersized ones.
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Step 3:
Blanch the berries in boiling water for about 5 minutes.
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Step 4:
Then drain them in a colander or sieve (save the cooking water).
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Step 5:
Cut the apples into wedges, blanch them in boiling water for 2 to 3 minutes, and then rinse them lightly with cold water.
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Step 6:
Make a syrup using the rowanberry cooking water: add the sugar to the cooking pot and bring the syrup to a boil.
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Step 7:
Add the red rowanberries and the prepped apples to the syrup. Cover the pot with a towel and let the rowanberry syrup stand for 10 hours.
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Step 8:
Let the rowanberry syrup stand for 10 hours in the pot, covered with a towel. Then bring the jam back to a boil and let it rest another 8 hours. After that, cook the jam for 8 to 10 minutes every 8 hours, 3 times over. Before the second round, add about another 0.5 kg of sugar. It's a painstaking recipe, but the jam comes out very tasty and good for you.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Chokeberry - 52 kcal/100g
- Common mountain ash - 43 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
