Chokeberry jam five minutes. Chokeberry jam: recipes

Blackberry is known as a powerful drug that can help with hypertension, diabetes, decreased vision, heart and vascular problems. But as autumn preparations, it is not in great demand. The astringent, bitter taste of fresh berries frightens off many. Although black rowan jam, when properly prepared with various additives and spices, creates interesting combinations and unusual desserts. The chemical composition of the fruit allows a fairly wide variation in the amount of sugar and the duration of cooking. In this case, culinary experiments do not affect the shelf life in any way.

Features of the preparation of chokeberry

Chokeberry is not a berry in the literal sense of the word. Its fruits are rather very small apples, collected in a brush. She has a distant relationship with red rowan, they belong to different botanical species and are similar only in appearance. Black chokeberry is a popular name for a culture that Michurin had bred from wild varieties of black chokeberry, which grows in America and is not edible for humans.

Blackberry jam is the easiest and most popular way to preserve fruits until the next harvest. To make it tastier, you should know a few rules:

1. To prevent the berries from becoming bitter, choose only ripe fruits for desserts. It is advisable to harvest after the first frost, then the blackberry is the most sugary and loses most of its astringency and bitterness.
2. Astringent properties are well neutralized by citric acid or citrus fruits. Lemon or orange, when added to the preparation, gives the jam an additional aroma, softens and enriches the taste.
3. Some of the nutrients are lost during heat treatment, but due to the unique chemical composition chokeberry is very well stored and does not require prolonged boiling or sterilization.
4. Observing the cleanliness of the dishes in contact with berries and ready-made jam, you can significantly increase the shelf life of preservation. If it is not possible to identify canned chokeberry in a cold place, then a properly prepared product will be perfectly preserved at room temperature at home.

Please note that the maroon juice of chokeberry is very difficult to wash off, permanently stains the skin of the hands and kitchen utensils. If possible, wear gloves and wipe or wash away unwanted stains immediately.

Classic recipe with vanilla

The peculiarity of traditional jam is that the specific taste of chokeberry in combination with vanilla becomes similar to cherry. The product turns out to be thick without prolonged boiling and the addition of special thickeners.

Ratio of ingredients for 1 kg of peeled and washed berries:

sugar - 1.2 kg;
water - 250 ml;
vanillin - 5 gr.

Before starting to cook, the chokeberry is sorted out, soaked for 5-10 minutes and washed several times in running water. Yeast bacteria are mainly found on the skin of the fruit. By completely removing plaque from the surface of the berries, you can additionally protect the product from fermentation.

Cooking sequence:

1. In a saucepan or bowl, boil the amount of water calculated according to the recipe, add the black chokeberry and blanch the berries for about 5 minutes.
2. Add a full portion of sugar and bring to a boil, stirring occasionally. Continue heating over low heat for another 15 minutes.
3. Remove the cookware from the stove and allow the workpiece to cool completely.
4. Repeat heating, adding vanilla powder, and boil for another 15 minutes.

Hot jam is packaged in sterilized jars, hermetically sealed with lids and left upside down until it cools completely. The workpiece can be stored at room temperature for a long time.

Black chokeberry with lemon and orange

The recipe is suitable for those who do not like the tart taste of chokeberry. Citrus fruits almost completely remove this feature of the fruit and enrich the aroma of the dessert.

For 1 kg of rowan berries you will need:

1 orange;
1 large lemon;
1 kg of granulated sugar.

The amount of sugar can be increased depending on the desired sweetness of the finished jam and the size of the citrus fruits. Step by step cooking process:

1. Dry the mountain ash after washing.
2. Citrus fruits are washed, poured over with boiling water and cut into pieces.
3. Pass all the fruits through a meat grinder and fill the resulting mass with sugar. Mix the workpiece thoroughly.
4. Heat and boil for 45-50 minutes. Then, without removing from the heat, they are laid out in jars and sealed with sterile lids.

Be sure to remove all the lemon and orange pits when preparing any preforms. Otherwise, the bitterness from them will be infused in the product and make the jam unusable.

Chokeberry jam with apples

In terms of the amount of pectin, these two types of fruits surpass all garden crops, so their duet in one dessert gives a thick structure similar to jam. The resulting blank is successfully used as a filling for sweet pastries, does not leak when heated and is easy to use.

List of required products:

black rowan fruits - 1 kg;
peeled apples - 1 kg;
sugar - from 1.2 to 1.5 kg;
water - 0.5 l;
juice of a quarter of a lemon;
a pinch of ground cinnamon.

For the preparation of thick jam, apples and chokeberry are prepared separately and combined at the final stage. The rowan is pre-sorted and washed. Then the fruits are blanched for 3-5 minutes and cooled sharply by immersing them in cold water.

From half of the sugar norm and the specified amount of water, syrup is boiled and cooled berries are immersed in it. Bring the workpiece to a boil and keep on fire for a few more minutes. Leaving the cooking container aside, let the blackberry brew for at least 6 hours.

Only at the next stage the apples are peeled and the pits are taken out. Having cut the fruits into small slices, blanch them until softened in acidified water and cool sharply by rinsing with cold water. In the meantime, you can add the rest of the sugar to the present chokeberry and heat to a boil.

Spread the apple slices into a hot piece and boil it in two steps for 10 minutes, completely cooling the product during the break. Before the last heating, add cinnamon to taste. The jam is laid out in prepared jars hot and tightly screwed with lids.

Recipe "Five minutes"

Since the blackberry is well stored, and ground with sugar is great in the refrigerator, it does not take more than 5 minutes of heat treatment to prepare the simplest and fastest dessert. This is enough to keep the work piece fresh for several months.

It is especially easy to make a five-minute jam if the berries have been frozen beforehand. Such preparation not only removes excess bitterness from the fruit, but also softens their skin, which equally replaces blanching and simplifies the process.

The ratio of berries and sugar for such a dessert is calculated as 1 to 2: 2 parts of granulated sugar are measured for one part of mountain ash. There are no other ingredients in the recipe.

Cooking process:

1. Thoroughly wash fresh berries and blanch until softened. The frozen fruits are taken out of the refrigerator and warmed a little.
2. Choke the chokeberry in a meat grinder or with a blender together with sugar, place in a thick-walled dish and put on fire.
3. Boil a healthy dessert no more than 5 minutes after boiling. The mass should be constantly stirred to completely dissolve the sugar grains.

The jam is placed in small sterile jars and sealed for long-term storage.

From frozen berries in syrup

Freezing removes astringency from the berries and allows the syrup to penetrate into the pulp through multiple microcracks. The freezing moisture tears apart the cell walls, making the fruit more susceptible to processing. If they are fresh, you can quickly prepare them by spreading them out on sheets in a thin layer and placing them in the freezer.

Product bookmark proportions:

1 kg of black mountain ash;
1.5 kg of sugar;
0.7 l of water.

The further processing is as follows:

1. As soon as the berries are frozen, they are taken out of the refrigerator and poured into a saucepan with a thick bottom.
2. Without defrosting the chokeberry, pour it with boiling syrup, cooked from the full amount of sugar and water.
3. The workpiece is boiled for 10 to 12 minutes, cooled and left to soak for up to 8 hours.

On the next heating, it is enough to bring the jam to a boil and can be poured into glass containers. Banks are tightly tightened with processed lids and check the tightness. Cool and store the canned treat at room temperature.

Chokeberry jam in a slow cooker

Slow simmering in a slow cooker allows you to soften the harsh rowan berries as much as possible and save more vitamins than with the open method on the stove. Long heat treatment softens the astringent taste of chokeberry. You can take much less sugar, then the jam will not turn out sugary.

Recipe for a bookmark for any multicooker with the "stewing" mode:

1 kg of washed berries;
0.5 kg of granulated sugar;
0.5 l of drinking water.

You should cook in a multicooker only one portion at a time, so the jam will not overflow during the cooking process. Pure berries need to be poured with boiling water and allowed to blanch for 10 minutes. Next, prepare as follows:

1. The cooled water is drained, leaving half a liter for cooking.
2. In a multicooker bowl combine sugar, berries and water.
3. The "extinguishing" mode is set on the display, and 40 minutes on the timer. The lid can be closed tightly.
4. At the end of the program, it is better to remove the bowl with the jam, so the workpiece will cool down faster.

The finished delicacy is packaged warm in pre-prepared vessels. You do not need to screw such a workpiece, ordinary caps are enough. The jam will not spoil over the winter, and the absence of excess sweetness will prevent the dessert from becoming sugared.

Fragrant recipe with cherry leaves

Cherry leaves give the jam a strong flavor. The more leaves are used when cooking the syrup, the more clearly the cherry tint of the dessert is felt. It is not recommended to introduce additional spices into the recipe, otherwise the delicate, delicate aftertaste will be destroyed.

For 1 kg of chokeberry fruit, you should take products in the following proportions:

sugar - 800 gr;
water - 500 ml;
cherry leaves - 100 gr.

Cooking method:

1. Sort out, wash and dry the rowan fruits.
2. Boil the cherry leaves in water for 15 minutes and then strain.
3. Prepare the syrup on the cherry broth by adding the full amount of sugar and boiling for 5 minutes.
4. Without removing the pan from the heat, put the berries in a boiling liquid, let it simmer for a few minutes.
5. Cool the workpiece to room temperature and repeat this cooking cycle three times.

During the last warming up, you can pour the boiling mass into sterile jars.

Glass containers for hot packaging must not only be sterilized, but also heated. Otherwise, the glass may crack from the temperature difference.

Dry royal jam with plums

Aronia does not have a strong outstanding taste, therefore, in preparations it is often combined with other autumn fruits. A good result is obtained by joint preparation of chokeberry with hard varieties of plums.

Very unusual recipe dry jam came to us from Kiev in the 18th century, where dessert was prepared for the royal table and produced for sale. Product ratio:

durum plums - 1 kg;
chokeberry berries - 1 kg;
sugar for syrup - 800 gr;
water - 500 ml;
chopped cinnamon - 5 gr.

Plums and blackberries are washed and dried thoroughly. The rowan is sent to the freezer for half an hour, and the plums are divided into halves and the seeds are removed.

1. From the full norm of water and half of the sugar, make a syrup, after boiling add cinnamon to it.
2. Frozen berries and prepared halves of plums are dipped into a bubbling liquid and allowed to soak until the mass is completely cooled.
3. Filter the syrup through a sieve and bring to a boil. Submerge the chokeberry and plums again.
4. The procedure is repeated one more time; a total of three stages of impregnation will take place. The last time the syrup is drained completely.

Soaked, sweet fruits are rolled in granulated sugar and dried in one layer in an oven at 100 degrees for about 2 hours. The resulting candied fruits are freely folded into glass containers with hermetically sealed lids. In this form unusual workpiece can be stored without additional refrigeration.

Black chokeberry pear jam

Winter varieties of pears, ripening with chokeberry, add autumn flavor to the jam. It is suitable for those who value a moderate astringency in black fruits. Since the taste of the products is dim, during cooking, your favorite spices are added to the preparation: cloves, vanilla or cinnamon. The consistency will turn out to be thick, and the aroma is rich and warming.

To prepare one kilogram of mountain ash, take:

sweet pears - 300 gr;
granulated sugar - 1500 gr;
spices to taste;
water - 50 ml.

Preparation consists in washing and drying all fruits. The pears are then peeled and cut into thin slices.

Cooking process:

1. Berries are placed in a bowl or saucepan, covered with half the sugar on top and sent to a small fire.
2. If the released juice is not enough and the sugar does not dissolve, pour in 50 ml of water and continue heating slowly without stirring.
3. Having melted the sugar, bring the mass to a boil, cook for no more than 15 minutes and set aside to cool for 5–8 hours.
4. Before re-boiling the chokeberry, prepare the pears: blanch the slices for 10 minutes in boiling water and leave to drain in a colander.
5. The cooled jam is put on fire and boiled for 20 minutes. Gently mix pears and spices, continuing heating for another 10 minutes.

The prefabricated jam is laid out in jars and corked. Autumn delicacy thickens and does not ferment for a long time.

When creating combined recipes from different types of fruits, it is worth remembering that black mountain ash dyes all products in one color. Likewise, nuts, combining well with chokeberry to taste and giving the jam a piquancy, eventually acquire a shade of dark berries. If this indicator is important, it is advised to soak the berries with syrup separately and combine the products at the last stage of cooking. To give color to jam or compote from green or light yellow fruits, ten pieces of blackberry per 3 liters are enough.

The benefits of tart, late berries in winter preparations are perfectly combined with sweet, spicy aromas and create a unique autumn bouquet that can please, warm and even cure. Do not neglect black mountain ash when preparing for winter. Jam from its fruits stays surprisingly long and helps out until the first harvests, replenishing the supply of vitamins and strengthening health.

This berry can compete with citrus fruits in terms of vitamin C content, and in terms of the amount of useful iodine, it overtakes gooseberries, strawberries and raspberries, but, unfortunately, not many people use it to prepare preparations for the winter. All this is due to the astringency of the fruit and the hard skin. Fortunately, there are technologies on how to make chokeberry jam, preserving the benefits of berries, eliminating astringency and making the skin softer. The most delicious of them are shown in our selection.

Classic recipe jam from this berry has a cherry flavor, which gives a combination of mountain ash and vanilla.

List of ingredients used and their ratio:

1200 g sugar;
250 ml of water;
3-5 g vanilla powder.

Classic jam recipe step by step:

Carefully remove the berries from the bunches, selecting dry specimens, leaves and stalks. Rinse the mountain ash and discard in a colander so that all the water is glass.
Meanwhile, in a saucepan with a wide bottom, boil water, transfer the prepared berries and gently stir them with a spatula for five to seven minutes so that each is dipped in boiling water.
Then add sugar to the berries, mix and cook for 15 minutes after boiling, cool. Return the jam to the fire again, add vanilla and boil for another quarter of an hour. After that, the jam is ready for subsequent sealing and storage in a prepared container.

How to cook with lemon and orange

The addition of citrus fruits to blackberry jam almost completely deprives the finished product of the astringency that many do not like.

For one serving of this invigorating mountain ash, orange and lemon treats you will need:

1000 g of chokeberry berries;
1 large orange;
1 lemon;
1000 g of sugar.

Work algorithm:

Sort the rowan, rinse under running water and dry. Wash the lemon and orange thoroughly, pour over with boiling water, cut into small slices and remove the seeds.
Twist the berries and citrus fruits together with the peel through a meat grinder, cover with sugar, mix and cook the jam 40-45 minutes after boiling. Then hot seal in jars.

With apples

Chokeberry jam with apples is cooked from the following list of ingredients:

1000 g of chokeberry;
700 g apples;
1200 g granulated sugar;
400 ml of drinking water;
¼ lemon (juice);
1-2 sticks of cinnamon.

Step-by-step cooking:

Blanch the prepared rowan berries in boiling water for five minutes, then immediately cool under running cold water.
Boil the syrup from water and half a kilogram of sugar, dip the mountain ash into it, and after five minutes of active boiling of the berries, turn off the fire and forget about the chokeberry in the syrup for at least 8 hours, or better - at night.
Pour the remaining sugar into the syrup with black chops, stir and put on fire. Meanwhile, peel the apples and seeds, cut into slices, blanch them for 6-8 minutes in boiling acidified water and also cool under running cold water.
Put prepared apples to the boiled mountain ash, add cinnamon and lemon juice to taste. Boil the jam twice for 10 minutes, cooling completely in between. Roll the finished product into sterile jars.

Quick recipe - "Five minutes"

For three liters of ready-made mountain ash jam, you need to take:

1000 g of chokeberry;
2000 g sugar.

How to cook:

Blanch the picked and washed chokeberry for five minutes in boiling water. Then dry the berries on paper towels. In chokeberry, the berries are covered with a thick skin, which can be made softer as a result of short-term blanching in boiling water or half an hour exposure in the freezer.
Grind chokeberry with a meat grinder or blender, combine with sugar. Bring the jam to a boil over low heat, then increase the heat and boil the mass for five minutes.
Distribute the jam into half-liter jars, cover with lids and sterilize in a saucepan of boiling water for 20 minutes. Then roll up the jars with lids.

Dry rowan and plum jam

Dry jam is often also called "Kiev", since in this city in the 18th century industrial production of this delicacy was established, which was even supplied to the tsar's table.

For dry rowan and plum jam you will need:

500 g solid plums;
500 g of chokeberry;
400 g sugar;
300 ml of water;
2 g cinnamon powder.

Cooking steps:

Dry the washed rowan bunches, then send them to the freezer for half an hour. Wash the plums, wipe dry, divide into halves and remove the seeds.
Boil the syrup from water, cinnamon and half of the prescription amount of sugar, dip the prepared berries and plums into it, let them cool completely in a sweet solution. Repeat this procedure two more times.
Next, fold the rowan and plums in a colander or sieve so that the syrup is completely drained. After that, roll them in sugar, put on a wire rack and dry for two hours at 100 degrees in the oven. Store ready-made dry jam in a hermetically sealed container.

Cooking with apples and nuts

For harvesting from chokeberry with apples and nuts you will need:

1000 g of chokeberry;
400 g of prepared apples;
100 g of kernels of walnuts or other nuts;
1000 g sugar;
200 ml of water.

We cook the workpiece as follows:

Blanch the rowan berries removed from the brushes and sorted out in boiling water for two minutes. Allow water to drain well. Finely chop the kernels. Remove the peel from the apples, cut out the seed capsule and cut into cubes.
Bring sugar and water over the fire until the grains dissolve and boil, remove from heat. Transfer the mountain ash, apples and nuts to the hot syrup. Soak the ingredients of the workpiece in the syrup until it cools for about 6 hours.
Put the jam on the fire and cook until tender. Pour hot into prepared glassware and seal tightly with tin or nylon lids.

Original recipe with zucchini

Zucchini have a neutral taste, so the vegetable is often used not only for vegetable dishes, but also for berry and fruit preparations.

The original chokeberry jam with zucchini contains:

2000 g of chokeberry;
2000 g of young zucchini;
2000 g sugar;
1 cinnamon stick

Cooking technology:

Put the washed and dried rowan berries in an even layer on the bottom of the container for cooking jam, pour them on top with ½ part of the amount of sugar specified in the recipe.
Wash the courgettes and chop into small cubes. Put the zucchini on a layer of sugar on top of the rowan and cover with the remaining sweet sand.
Leave the berries and vegetables for three hours. During this time, the zucchini will release a sufficient amount of juice, and the mountain ash will have time to soak.
Put the jam on the fire, after boiling, put a cinnamon stick in it and cook over medium heat for half an hour. During cooking, the jam must be stirred so that the sugar does not burn to the bottom of the container.

Rowanberry jam with cherry leaves

Not knowing what the jam is made of, it is difficult to guess what became the raw material for its production. The cherry aroma is so strong. The more cherry leaves there are in the syrup broth, the tastier the workpiece will be.

Ingredient proportions for cherry-flavored jam:

2000 g of black chokeberry berries;
1600 g granulated sugar;
200 g cherry leaves;
1000 ml of water.

Cooking method:

Rowan berries removed from the stalks, transfer to a sieve or colander, rinse under running water, and then let the water drain thoroughly.
Meanwhile, pour the washed cherry leaves with water so that it completely covers them, boil for 20 minutes after boiling and strain through several layers of gauze.
Pour sugar into a saucepan with filtered broth of cherry leaves, stir well and boil the syrup.
Send berries to boiling sweet liquid, boil them for five minutes and completely cool the jam. We repeat all the steps three more times. Boil for the last time and pour into jars, seal with lids.

Option with currant berries "Moscow style"

For chokeberry and black currant jam you will need:

500 g of chokeberry berries;
500 g of black currant;
1000 g of sugar.

How to make Moscow-style jam:

Sort both types of berries from the stalks and tails, wash and dry. Excess moisture can completely ruin the taste of the workpiece.
We lay out the currants and mountain ash in glass jars, generously sprinkling them with layers of sugar. We close the jars with lids and leave until the berries are completely covered with the released juice.
Then pour the berries in their own juice into a refractory container and cook until tender. Cork hot jam in a prepared container.

How to make a cranberry treat

For chokeberry jam with cranberries and apples, you need to prepare:

500 g of chokeberry;
100 g cranberries;
100 g diced apple pulp;
100 ml of apple juice;
20 ml lemon juice;
600 g sugar.

Sequencing:

We sort out the rowan berries and put them in a container with boiling water for 3-5 minutes, then let the moisture drain, and dry them with paper towels.
In a container for making jam, combine lemon and apple juice, granulated sugar. Heat the syrup until the sweet crystals dissolve.
Put prepared mountain ash, washed cranberries and cubes of apple pulp into a homogeneous sweet solution. Let the berry-fruit mass simmer for a quarter of an hour, then cool completely under the lid.
We repeat the process twice more. After the third boil, do not cool the jam, but put it in prepared jars and put it away for storage.

Chokeberry and pear jam

A slightly tart and autumnal aromatic jam is obtained from chokeberry and pears.

A delicacy is being prepared from:

1000 g of black chokeberry berries;
300 g sweet honey pears;
1500 g sugar;
cinnamon, vanilla and cloves to taste and desire.

Progress:

Sort the rowan berries from the stalks and litter, which could get during the collection, wash and dry.
Put the berries in a cooking pot, cover with half the sugar on top, put on fire. When they are heated to a boil, boil for a quarter of an hour, and then soak in the syrup for 6-8 hours. You do not need to stir the berries with sugar before cooking, as the sweetener can begin to caramelize and crystallize before the juice is released from the berries.
Wash the pears, peel, cut in half, cut out the seed nest, and then cut into thin slices. Transfer the pears to a colander and dip in boiling water for 10 minutes. Then remove with a colander and let the liquid drain.
In the present mountain ash, add the other half of the sugar and boil again for 20 minutes over medium heat after boiling. Then put pear slices and spices, boil for another 10 minutes and pack in heated glass jars.

Chokeberry, mashed with sugar

The absence of any kind of heat treatment will make the workpiece as useful as possible, but in order to preserve the jam until winter, special attention should be paid to the container in which it will be stored. You should take small glass jars, which should be carefully washed and sterilized.

Ratio of berries and sugar:

1200 g chokeberry;
800 g granulated sugar.

Preparation:

Carefully remove the rowan berries from the bunches and wash carefully. Let them drain a little, putting them in a colander, and then dry them, spreading them in a thin layer on a waffle towel.
Transfer half of the prepared berries and ½ part of the recipe amount of sugar to a blender bowl and beat everything into a homogeneous mass.
Put the remaining whole berries and sugar in the resulting puree. Next, stir everything thoroughly, but gently with a spatula until the sweet grains are completely dissolved.
Arrange the jam in small glass sterile jars, close with sterile lids and store until winter on the lower shelf of the refrigerator.

Chokeberry is very useful, but not all housewives are honored. The fact is that these berries have a tart, slightly bitter taste and not everyone seems to be suitable for making desserts. In fact, chokeberry jam, if prepared correctly, turns out to be very tasty, and the astringency gives it a kind of "zest".

Cooking features

Compliance with the technology of making chokeberry jam is a guarantee of its pleasant taste and long shelf life.

To make the jam, you should pick ripe mountain ash. It must be sorted out in order to get rid of spoiled berries, and at the same time cleaned of adhering leaves. Rowan should be washed thoroughly, you can even under running water - this will not harm the berries.
The skin of the chokeberry is quite dense, therefore, before making jam from it, it is poured with boiling water for a while or even blanched for several minutes in boiling water. This is necessary so that the syrup can saturate the berry.
Chokeberry has a bitter taste, therefore, when making jam from it, you should not regret sugar: it should be at least one and a half times more than berries.
Ready chokeberry jam is laid out in sterilized jars. Only in this case, you can count on the fact that it will not deteriorate long enough, it will stand all winter.

Many people combine chokeberry with apples, oranges, and other fruits. Gourmets claim that in this case the jam is much tastier.

A simple recipe for chokeberry jam

Composition (for 2.5 l):

chokeberry - 1 kg;
sugar - 1.5 kg;
water - 0.25 l.

Cooking method:

Prepare the berries: sort out, rinse well, remove the stalks.
Place the rowan in a colander and dip in boiling water.
After 5-7 minutes, remove the colander with berries, let the water drain.
Boil a glass of water and, adding a little sugar to it, cook a thick syrup.
Dip the mountain ash in boiling syrup and simmer it over low heat, stirring, for 12 minutes.
Turn off the heat and leave to cool for 3 hours.
Bring the jam to a boil again and cook for 10 minutes, again leave it to cool for 3 hours.
Bring the jam to a boil again and cook for 15 minutes.
Spread the jam on pre-sterilized jars, screw them tightly with lids.
When the jam has cooled down, store it in a closet or other place where you store supplies for the winter.

Simple chokeberry jam can be stored at room temperature, after opening the jar, it must be moved to the refrigerator.

Chokeberry jam with apples

Composition (for 3 l):

chokeberry - 1 kg;
apples - 0.4 kg;
water - 0.5 l;
sugar - 1.5 kg;
citric acid - 5 g;
cinnamon - 5 g.

Cooking method:

Go over, rinse the berry. Dip in boiling water and blanch for 5 minutes. Remove the berries and immerse in cold water for 5 minutes. Take it out again and let the water drain.
Cook syrup from 0.5 l of water and 0.5 kg of sugar.
Dip chokeberry in syrup, boil it for 5 minutes after boiling and leave for 6 hours.
Wash the apples, cut a seed box out of them. Cut the apples into small wedges and dip them in boiling water. Cook the apple slices in it until they are soft, then remove and put in a colander to drain excess water.
Add the remaining sugar to the container where the chokeberry is in the syrup.
Boil the chokeberry for half an hour.
Add apple slices, cook with them for another 25 minutes.
Add to jam citric acid and cinnamon, stir.
Cook the jam for another 5 minutes and put it in the jars that need to be sterilized in advance.
Close tightly with metal caps (you can use the usual ones, for seaming with a wrench, you can use screw caps).
After cooling, remove the jam for the winter.

Chokeberry jam with apples turns out to be sweet and sour, with a pleasant tart aftertaste. Another advantage is its seductive aroma with notes of apples and cinnamon.

Chokeberry jam with oranges

Composition (for 3.5 l):

chokeberry - 1 kg;
oranges - 0.5 kg;
lemons - 0.3 kg;
sugar - 2 kg;
walnut kernels - 0.2 kg.

Cooking method:

Rinse and dry the selected berries, scroll through a meat grinder.
Wash oranges and lemons, put them whole in boiling water for 10 minutes, remove and wipe.
Cut oranges and lemons into large slices, remove the seeds and, without peeling, turn through a meat grinder.
Chop the walnut kernels. You can also use a meat grinder for this.
Combine black chokeberry puree, citrus fruits and walnuts. Mix well.
Cover the mixture with sugar and put on a low heat. After the mixture boils, boil it for 5-7 minutes, remove from heat.
Without cooling, arrange in sterilized jars, seal them.
Turn the jam jars over, wrap a blanket over them, and leave overnight.
Store the jam in the morning. It can also be put in a closet, but it is best to store it in a cool place, for example, in a cellar or refrigerator.

Chokeberry jam with oranges, lemons and walnuts- it's not only tasty treat but also a very useful product. It strengthens the immune system, helps fight anemia.

Chokeberry jam "Pyatiminutka"

Composition (for 3 l):

chokeberry - 1 kg;
sugar - 2 kg.

Cooking method:

Go through and wash the berries. Dip them in boiling water for 5 minutes, remove from it and pat dry on a paper towel.
Grind the mountain ash in any way. The easiest way to do this is by turning the berry through a meat grinder, but you can also use a blender.
Cover the chopped mountain ash with sugar, stir and put on low heat.
Cook over low heat, stirring, until boiling.
After boiling, turn the heat up and cook over high heat, stirring, for 5 minutes.
Arrange in sterilized jars, cover them with lids, while not rolling.
V a large pot spread a piece of cloth (you can use a tea towel). Put jars of jam there. Fill a saucepan with water so that it is "shoulder-length" cans.
Place a pot of jars on low heat. After boiling water in a saucepan, sterilize the jars for 20 minutes if they are half a liter, 30 minutes if they are liter, 15 minutes if their capacity is less than half a liter.
After removing the cans from the pan, roll them up. Leave to cool at room temperature.

Five-minute jam is healthier than usual, as it undergoes less heat treatment and retains more vitamins. However, at a high room temperature (above 18 degrees), such a delicacy is bad, it can deteriorate, so it is better to keep it in the refrigerator or basement.

Chokeberry jam turns out to be very aromatic, especially when made with oranges or apples, has a unique tart taste. This is a very healthy dessert that even children will love. It is worth spending a little time and effort on the preparation of such a delicacy - the efforts will surely pay off.

On long winter evenings, we enjoy in our warm homes all that we have managed to prepare in the summer. And we not only strive to cook something tasty. It is also important for us to take as much as possible of the very best of any vegetables, fruits, berries.

In the cohort of the most useful berries, from which you can cook a huge variety winter preparations, chokeberry and black chokeberry were also caught. Its most useful qualities are preserved in various forms. ... There is drying, pickling, etc. It takes a special place. So today we will practice with this beautiful, modest-looking, but a real treasure trove of vitamins, a berry.

How to dry chokeberry?

Very simple. There are several methods. After removing the stalks from the bushes of ripe berries, send them to dry on the grates. Then spread in a layer (2 cm) on parchment laid out on a tray and dry outside or in the oven. If we dry it in the oven, then it will take about 30 minutes, at a temperature of 30-40 degrees. When the berries have cooled down and no juice will be released from them, the temperature in the cabinet will be increased to 55 degrees. But we observe that everything useful does not perish, for the sake of which everyone started. The brown color of the berries is a signal of their readiness. Or, having tied rowan umbrellas in bunches, we will hang them in the kitchen, where there is good ventilation. The electric dryer dries quickly and with maximum preservation of vitamins.

Application : baked goods, teas, jellies, compotes, etc.

Cooking chokeberry jam for the winter

Important! 100 grams of berries will enrich our body with iron, manganese, iodine. Thanks to the use of chokeberry berries, we may not get atherosclerosis, hypertension, we will sleep soundly, strengthen the immune system, remove radioactive substances from the body. And vitamin P will strengthen the walls of blood vessels, and this is one of the key advantages of these fruits.

Jam from this original berry with a specific taste turns out to be incomparable. Like other berries, it can be cooked in several ways, with the addition of other fruits, in grated, just boiled form, etc.

Recipe number 1

Ingredients

Sugar - 1 kilogram
Water - 1 glass.

Preparation

Let the water drain from the washed berries. Boil the syrup and dip the berries into it. It would be nice to put the jam overnight (at 8 o'clock), then in the morning it would be possible to complete the process without transferring the whole day. Bring to a boil and remove from the stove. Let it insist for a few more hours. We continue to cook until the chokeberry sinks to the bottom of the dish in which it is boiled. Then the jam can be rolled into jars.

Recipe number 2

Ingredients

Chokeberry - 1 kilogram
Sugar - 1 kilogram
Water - 1 glass
Apples - 1 - 2 pcs.
Cherry leaves - a couple of handfuls

Preparation

Boil syrup from washed cherry leaves. Why send them to a bowl, fill them with water and bring to a boil over low heat. Let's strain the infusion, cook the syrup. We will boil it and put the sorted and clean berries in it. About 15 minutes before cooking, put finely chopped apples. You can wipe it, or you can close it like that.

Application : toppings, pastries, desserts, drinks, etc.

Recipe number 3

Ingredients

Chokeberry - 1 kilogram
Sugar - 1 kilogram

Preparation

Rinse the berries, let the water drain, cover with sugar and let the mass boil. Let it cool, and again on the fire - for 2-3 minutes. Let it cool again, and so - 3-4 times. If it is sweet, you can drip a few drops of lemon juice. Then, in a boiling form, we twist it into sterile jars. The berries will be whole!

Cooking delicious chokeberry jam

Important! Yes, the berries, nondescript in appearance, also taste tart. But we are in no hurry to be indignant, they say, what kind of jam can be obtained from chokeberry!

After all, you will receive not just jam, but a product saturated with a unique chemical composition in the form of organic acids, vitamins B2, B9, E, PP and C.

Recipe number 1

Ingredients

Sugar - 1.5 kilograms
Water - 1.5 cups

Preparation

The berries, ripe and cooked, are steamed in a saucepan with water under the lid until they soften. Then the fruits are pounded through a sieve, we need to get mashed potatoes. After sending it to an enamel bowl, add sugar, mix it so that it completely dissolves. Cook in one go and, spreading hot in clean jars, pasteurize for about 20 minutes.

Recipe number 2, with the addition of apples

Ingredients

Chokeberry - 1 kilogram
Apples - 400 grams
Sugar - 1.5 kilograms
Water - 2 glasses

Preparation

Adding a glass of water to the mountain ash, steam the berries. When they become soft, pass through a sieve. In the same way, we will steam the apples, cut into slices and filled with a second glass of water. We also rub this mass through a sieve. Put sugar in the mixture of both mashed potatoes, and cook, stirring everything, in one go. In this case, the prepared jars filled with hot jam are also pasteurized for about 20 minutes.

Recipe number 2, with the addition of quince

Ingredients

Chokeberry - 1 kilogram
Quince - 400 grams
Sugar - 1.5 kilograms
Water - 2 glasses

Preparation

First, soften the quince - it is harder than the mountain ash. Fill the quince pieces with water, heat them on gas. We will do the same with the prepared rowan berries. Steam them until soft. Add sugar, cook for about 10 minutes. Put the steamed quince here and cook in one step until tender. Pound the mass through a sieve and spread it hot in sterilized jars. We will pasteurize the cans for about 20 minutes.
Application: baked goods, desserts, baked goods, etc.

What about chokeberry drinks?

This berry is incomparable in drinks. Color and simply unique. The taste is very original. And if you take into account the usefulness of mountain ash, then you can prepare more drinks, and in different types. Let's start with compotes, they say, they quench thirst well and help with hypertension!

Important! How much vitamin P is there in 100 grams of fruit? Let's compare. 4000 mg! Whereas orange and lemon contain 400-500 mg, black currant - up to 1500, cherries and cherries - up to 900, gooseberries and lingonberries - up to 650 mg.

Recipe number 1. Black rowan compote

Ingredients

Rowan black-fruited - 2 kilograms
Sugar - half a kilogram (according to your taste)

Preparation

We put the washed and removed mountain ash from the branches in boiling water, and after a couple of minutes we will send it to the prepared jars, taking one third or half. It all depends on the purpose of the spin. If you drink right away, you can fill a quarter of the jar with berries. Add sugar to taste to boiling water, pour berries into it and twist. This carousel of sweet and sour astringency will bring tons of fun!

Recipe number 2, with the addition of apples

Important! The presence of a mass of iodine compounds in the pulp of the mountain ash will also please you. In this regard, these fruits are inferior only to feijoa.

Ingredients

Rowan black chokeberry - 5 tablespoons
Apples - kilogram
Water - 4.5 liters
Sugar - 4.5 cups

Preparation

Better to choose small apples. If large specimens, then cut them into slices. We put everything in a bottle (liter, two- or three-liter) and cook the syrup. Then pour apples and berries with this boiling syrup. Turning their necks down, wrap them well with something warm and leave them until morning. This number of products is for two 3-liter cans. Compote of excellent concentration can even be stored at home, and not in the cold. By the way, you can combine mountain ash with other fruits and different berries.

Recipe number 3

Ingredients

Sugar

Preparation

Soak the finished berries for a couple of days, remembering to change the water. We send them to jars and fill them with boiling sugar syrup, prepared in the usual way. Sterilize for 25 minutes. - liter, 50 - three liter.

Recipe number 4

Ingredients

Chokeberry
Sugar

Preparation

We sterilize jars with lids. Boil the berries in boiling water for a few minutes. Salt the broth, put it in jars, covering with lids. Add sugar (to taste) to the broth, bring to a boil and pour into jars. We will do this one more time and tighten. We put as many berries as we wish - the more of them, the more concentration.

Application : for puddings, cereals, for drinking.

Making chokeberry liqueur at home

Unique! Unique! Incredibly delicious! The list of compliments to the mountain ash spirits goes on and on. A big plus of the liqueur is that you can drink it on a holiday, at dinner, and serve it to unexpected guests. By the way, you won't drink a lot of it, it's so concentrated!

Recipe number 1

Ingredients

Rowan black-fruited - 1 kilogram
Sugar - 500 grams
Vodka - 1 liter
Cloves - 2-3 pcs.

Preparation

Wash the berries plucked from the branches, let them dry and cover them in a convenient way. If only mashed potatoes came out. Let's send everything to a clean jar (3 liters), put sugar and cloves here. By shaking the contents, we will achieve distribution of sugar. Close the lid and set aside for a couple of days. Having poured vodka here, just close the lid, and forget about the drink for a couple of months. But shake slightly regularly. Strain it and pour it into bottles.

Recipe number 2

Ingredients

Blackberry - 500 grams
Cherry leaf - 100 grams
Sugar - 800 grams
Water - 1 liter
Vodka - 0.5 liters
Citric acid - 2 tsp

Preparation

In a bowl, crush the berries with leaves. Fill the mixture with water and boil for 10 minutes. Then, pouring sugar, citric acid here, another minute. Cook 20 on a small flame. When it cools down, strain the drink, pour it into bottles and add vodka.

We put homemade chokeberry wine

Important! Rowan is very popular not only in summer or winter. She is also loved in the off-season. Berries or products made from them are especially relevant as a multivitamin for fatigue. So, it is enough to pour 30 g of dried berries with boiling water (2 glasses) and insist in a thermos overnight. And then drink half a glass three times half an hour before meals. Chokeberry wine is also useful.

Ingredients

Rowan black-fruited - 1 glass
Cherry leaf - 50 pieces
Water - 1 liter
Sugar - 250 grams
Citric acid - half a teaspoon
Vodka - half a liter

Preparation

Put a clean mountain ash in water, add sugar and cherry leaves. Let it boil for about 10 minutes on low heat. Strain after cooling down, add citric acid and sugar. Stir thoroughly and cook again on a small fire for a quarter of an hour. After cooling down, pour vodka. Let well-sealed bottles of wine stand for a couple of weeks in a dark place. We always taste it while cooking.

A simple recipe for chokeberry tincture with honey

And for a regular meal, and for any holiday, the tincture will be good. In addition to pleasant relaxation, we will recharge ourselves with a lot of vitamins and minerals. On cold March days, it will be a good cure for colds!

Ingredients

Rowan black-fruited - 2.5 cups
Honey - 3 tablespoons
Vodka - 1 liter
Oak bark - 1 pinch

Preparation

Even if the drink is not prepared quickly, it is worth it! Cook the berries by sorting, rinsing, and put them in jars. Pour the honey melted in a water bath into a bowl, and put clean oak bark. Filling with vodka, we will remove the future drink away, for 3-4 months. But sometimes you need to shake it slightly. After the required time and after filtration, we pour it into beautiful bottles. Astringent and not sweet tincture, even with tea - super!

Application : for tea, for a festive table.

Candied chokeberry for the winter

Important! If you cook candied fruits from these fruits, people with diabetes will get an ideal product with a sugar substitute, sorbitol. The substances in the leaves improve liver function. Candied fruits are unmatched!

Recipe number 1

Ingredients

Blackberry - 1 kilogram
Sugar - 1 kilogram
Water - 1 glass
Citric acid - 1 teaspoon
Vanillin - 1 sachet

Preparation

After the berries have stood for two days in water (drain a couple of times a day), cook the syrup and put the mountain ash into it. We cook for an hour, at the end we put vanillin with citric acid. Then the berries should stay in a colander overnight. Then we will scatter them on paper, and let them dry out for another day. Will be well stored in a glass jar, sprinkled with sugar. Don't pour out the syrup - it's great in tea!

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