How to blanch chokeberry berries. Chokeberry jam: delicious and healthy recipes. Rowan jam

In the rowan arena it stands a little apart from other preparations. It is prepared at the end of the season, when the rest of the home preparations have already been done. This allows you to devote enough time to red rowan jam, because in some cases rowan berries require lengthy preparatory operations.

Harvest time

Depending on the variety and geography, the taste of the fruit changes from bitter-tart in wild forest berries to sweet and sour with a slight almond aroma in garden ones. The largest and sweetest fruits are found in southern plants. In addition, when choosing a recipe for red rowan jam, the time of harvest is important. Rowan ripens in late August - September, depending on the weather. It is recommended to collect it after “Peter-Paul fieldfare”, at the end of September, by which time the berries reach their consumer ripeness, but retain traces of bitterness and astringency. Fortunately, rowan does not fall off and can easily wait for frost on the branches. After all, it is the frozen berries, which were hit by the first frost, that are the leaders in taste characteristics, they also contain the most vitamins, and they are worth collecting for processing.

Recipes for jam from ripe red rowan

1 way. Remove 1 kg of fully ripened berries from the branches, remove defective ones, and rinse with running water. Dissolve 25 g of salt in 1 liter of drinking water, boil, blanch the fruits in portions in the boiling solution, and immediately cool. Process very ripe berries for 1–3 minutes, not ripe ones – 3–5 minutes. Combine 0.75 kg of sugar and water. Make a syrup, put the berries in a warm place, leave for 4 hours. Drain the syrup from the berries and boil. Boil for 5 minutes and pour berries into it. Repeat 2 times at intervals of 4–5 hours, adding 350–400 g of sugar. In the third approach, cook the red rowan jam until the end.

Method 2 . Wash 1 kg of rowan, throw into boiling water and boil for 3-5 minutes at a uniform boil, avoiding boiling. Drain, scatter into plates and cool naturally. Boil syrup from 1.3 kg of sugar and 3.5 glasses of water in a basin, immediately lower the berries. After 2 hours, cook over low heat until tender, shaking frequently in a circular motion and skimming off any foam that appears. Cool the finished red rowan jam; for this it is best to pour it into deep plates. After 10–12 hours, distribute into jars and seal with parchment.

3 way . Blanch 1 kg of fruit in salted boiling water, cool, pour into a basin and pour boiling syrup (1 kg of sugar and 0.5 liters of water). Leave for up to 10 hours, cook until tender.

4 way . Blanch 1 kg of berries without branches in water for 4–5 minutes, shake off and dip in boiling syrup (1.5 kg of sugar and 3 glasses of water). Leave for 5–7 hours. Then cook until the berries soften, take breaks 4-5 times for 10-15 minutes. Pour hot red rowan jam into dry, warm sterile jars, twist, turn over, and cool.

Red rowan jam, recipe with apples . Blanch 1 kg of rowan for 2 minutes in salted water. Cut 0.5 kg of apples into slices and scald. Boil syrup from 500 ml of water from apples and 2 kg of sugar, put all the fruits in boiling water, cook for 45 minutes until it starts boiling, skim off the foam, pack into jars, twist, turn over.

Recipes for frozen red rowan berry jam

The longest stage in preparing jam from frost-damaged red rowan is multi-stage preparation.

Red rowan jam, recipe from an old kitchen . Quickly disassemble the fruits without branches and soak them in cold water for a day. Drain the water through a colander or sieve, shake off the remaining residue and refill with clean water, which is changed 2-3 more times after a few hours. Boil the syrup (1.5 kg of sugar/3 glasses of water), pour the hot syrup into the berries, put in the cold (on the glacier) for a day, in our time, after cooling, in the refrigerator. Remove the berries with a slotted spoon, boil the syrup over medium heat for 20 minutes, add the berries and cook until the syrup thickens, 20–25 minutes.

Modern option. Berries, 1 kg, blanch with boiling water for 4–5 minutes or keep in a cool, turned off oven for 1–2 hours. If the berry is very frozen, first put it in a warm, cooling oven (40 0C), then put it in hot water at 95–100 0C. Pour syrup from 1.5 kg of sugar and 600 ml of water over the berries and cook until tender, taking breaks for 10-15 minutes after each boil, 4-5 times. Let the finished red rowan jam stand for 12 hours, remove the berries from it and put it in jars. Boil the empty syrup slightly and immediately pour into jars.

Red rowan jam, recipe with honey . Thaw the berries in cold water. Pour 500 g of honey and water into a basin, heat until the honey dissolves, and boil. Pour berries into boiling honey syrup and cook, shaking and stirring, over low heat in one batch.

Benefits of red rowan jam

In terms of benefits, rowan is valued for beta-carotene, vitamin PP and ascorbic acid, sugars and organic acids, manganese and magnesium. There is not much pectin in it, but there are tannins, and all parts of the plant have antiseptic properties. These components are usually preserved in berries even after heat treatment.

The benefits of red rowan jam in the fight against colds, flu and bronchitis are obvious. It can help eliminate intestinal problems and cleanse the body of toxins, excess cholesterol and fats, and will certainly improve the quality of life for heart patients and hypertensive patients. In spring, the benefits of red rowan jam are manifested in the fight against vitamin deficiency, winter depression and chronic fatigue. Our ancestors used red rowan to treat headaches and intoxication. However, “fresh” heart attacks and strokes, ischemic heart disease, thrombophlebitis, increased blood clotting and high acidity exclude rowan jam from the diet.

Raw rowan contains parosorbic acid, the effect of which on humans is similar to the effect of an antibiotic. This limits allergy sufferers from using traditional rowan medicine recipes, and others should not eat a lot of raw berries. When cooking red rowan jam, the acid is destroyed and the restrictions are lifted.

In the old days, rowan was valued and harvested as a gift from the forest, along with mushrooms, cranberries and lingonberries, perceiving it not as a simple delicacy, but as a complete healthy food. Now everything is much simpler, new tasty and convenient varieties have appeared, and it takes a little longer to make jam from red rowan, but no more labor-intensive than from other berries. And its taste and properties are worth the effort.

Autumn is approaching - it's time for the end of the summer season. The very last berry that needs to be collected is, of course, rowan. In addition to the fact that red rowan is an extremely healthy product, you can make delicious jam from it for the winter.

We present to your attention 3 simplest recipes for red rowan jam. It won’t take much time to prepare, and the result will please even the most avid gourmets. Choose the recipe at your discretion.

Classic red rowan jam recipe

Ingredients:

• rowan – 1 kg
• sugar – 1.5-2 kg (depending on the time of harvesting)
• water – 300-350 ml

Preparation:

1. To begin with, it is very important to thoroughly rinse and sort the berries; weed out spoiled, unripe fruits, leaving only whole bright red ones.
2. Then blanch for 5 minutes, i.e. treat them with boiling water. Afterwards, put it on a sieve and pour hot syrup. The syrup is prepared very simply: dilute sugar in water and bring the mixture to a boil.
3. In this state we leave for 6 hours at a temperature not lower than room temperature. After the specified time, put the berries soaked in syrup on the fire. After it boils, reduce the heat, simmer for 5 minutes, then remove the pan from the heat for 15 minutes. Repeat this 3 times until the fruits are completely softened.
4. After preparation, red rowan jam is immediately packaged in warm sterile jars and, sealed with hermetically sealed lids, wrapped in a warm blanket for 12 hours.

Instant red rowan jam

Ingredients:

• rowan – 0.5 kg
• sugar – 1.0 kg (depending on the time of harvesting)
• water – 180 ml

Preparation:

1. We sort and wash the rowan berries.
2. Blanch in boiling water for 5 minutes.
3. Prepare the syrup: dissolve sugar in water, bring to a boil, pour in rowan berries. If there is little time for preparation, then the future jam should be kept in the syrup for 15 hours.
4. After this, bring to a boil once and let cool directly in the pan.
5. Afterwards, pour into jars, which do not need to be heated. You don’t have to roll them up, but close them with regular plastic lids. But in this case, the workpiece will only be stored in the refrigerator. If you boil the jam for 20 minutes, package it in sterile, clean jars and seal it with hermetically sealed lids, the shelf life can be increased.

Red rowan jam after the first frost

Ingredients:

• rowan – 700 gr.
• sugar – 1.5 kg
• water – 200 ml

Many people know the fact that after the first frost, rowan is the sweetest, because all the bitterness goes away from it. In this case, the jam turns out incredibly tasty if the berry is placed in the oven for 1 hour at a temperature not exceeding 40 degrees, and then kept in hot water (not boiling water!) for 5 minutes. Then pour in syrup and cook several times, according to the principle of the previous recipe: after boiling, remove from heat for 15 minutes, then put back on and bring to a boil. After all cooking, the finished product should be cooled at room temperature and left in this state overnight. Afterwards, drain the syrup and cook it for a few minutes. Steam the jars thoroughly, place the prepared fruits in them and fill them with syrup. Then roll up the jars and leave to cool.

• We must not forget about the sterile state of the jars, otherwise preservation will not work, and the preparations will simply disappear;
• It is better to harvest red rowan after the first frost. In this case it will be sweeter. However, if you want to make preparations for the winter, then the collected berries should be kept in the freezer for about a day - this way all the bitterness will go away;
• It is better to store the finished jam in a dark and cool place;
• Rowan goes well with apples and walnuts. The proportions of such ingredients are individual.

Rowan berries are one of the most worthy candidates for jam and other homemade preparations. If desired, they can also be eaten fresh, rubbed with sugar or honey.

Rowan is an extremely healthy berry. It contains a lot of carotene, and in terms of vitamin C content it is only slightly inferior to lemon. Rowan is also rich in vitamins PP, B1, B2. Therefore, it makes sense to eat it in the spring - in order to combat vitamin deficiency.

Like onions and garlic, rowan has disinfecting properties; it destroys staphylococci, salmonella and other pathogens. Sorbic acid inhibits the growth of microorganisms, so rowan has preservative properties.

Rowan berries are good for digestion, as they are rich in pectin substances, which reduce gas formation.

Important! Rowan lowers blood pressure. Therefore, hypotensive people need to eat rowan jam with great caution and a little at a time.

Rowan Tricks

As with other products, there are subtleties that you need to know about rowan:

• Rowan berries are harvested after the first frost; when frozen, they lose their bitterness and astringency.
• If you remove rowan before frost, it will remain tart, but will be stored very well.
• If you picked the rowan before frost, but want it to improve its taste, put it in the freezer for a couple of hours.
• Before making jam, rowan berries need to be blanched in boiling water for 2-3 minutes.
• You can squeeze juice out of rowan berries if you blanch the berries beforehand or bake them briefly in the oven.

Rowan and Antonov apple jam

Photo: Shutterstock.com

1 kg rowan

1 kg apples

2 kg sugar

4 glasses of water

Step 1. Cut apples into jam.

Step 2. Peel the rowan from the branches and rinse.

Step 3. Blanch the rowan in boiling water for 2-3 minutes.

Step 4. Heat the water, add sugar, cook the syrup (it should thicken a little and curl up in drops on a saucer, and not spread).

Step 5. Pour hot syrup over the rowan berries and apples and leave to soak for 2 hours.

Step 6. Cook in several stages with breaks of 4-6 hours, like regular jam: bring to a boil, cook over medium heat for 5 minutes, turn off. Do this 3-4 times.

Rowan compote

Rowan compote Photo: Shutterstock.com

1 kg rowan

300 g sugar

Step 1. Sort out the rowan, wash and dry.

Step 2. Blanch in boiling salted water for 2-3 minutes.

Step 3. Dry the berries and place them in sterilized jars.

Step 4. Add sugar to boiling water and cook until completely dissolved.

Step 5. Pour syrup over berries. Close the jars, sterilize, cool and place in a dark place for long-term storage.

Rowan marmalade

700 g rowan

400 g sugar

1 packet vanilla sugar

Step 1. Sort the rowan, remove from the branches, wash under running water.

Step 2. Place the berries in boiling water. Boil the rowan berries for 15 minutes.

Step 3. Place the berries on a sieve and wipe.

Step 4. Place the puree in a saucepan with a thick bottom and add an equal amount of sugar to the rowan berries.

Step 5. Cook the puree until thickened, stirring. The puree may splatter, be careful.

Step 6. Place the hot rowan jam on a baking sheet covered with baking paper. Bake at 50-60 degrees for about 50-60 minutes. Cool completely.

Step 7. Cut the cooled marmalade into cubes. Can be rolled in coconut or sugar.

Soaked rowan

3 tbsp. Sahara

5-7 clove buds

Step 1. Rowan is harvested after frost.

Step 2. Sort the rowan, remove the tassels, wash and pour into a saucepan.

Step 3. Dissolve sugar in warm water, add cloves, cool and pour over berries.

Step 4. Cover the top with thick natural fabric, put a wooden board, bend it, keep it cool for a week, then you can move it to the cellar. The rowan will be ready in a month.

Dried rowan

Photo: Shutterstock.com

Step 1. Peel the berries from twigs and leaves, pour into a colander in a 2-centimeter layer.

Step 2. Soak the berries in running water, compacting them.

Step 3. Spread on a baking sheet and dry in the oven at 40 degrees or in the sun. The best thing, of course, is a dryer, but not every home has one.

Step 4. If juice comes out of the berries when pressed, it means they are not dry. But when the rowan has dried, it needs to be transferred to clean jars and closed with tight lids.

Rowan on honey

1 kg rowan

Step 1. Collect rowan before frost, sort and bake in the oven or oven. Until soft.

Step 2. Add honey to the baked rowan and cook like jam.

Rowan is extremely unpretentious, it is not picky about soil, tolerates frost well, and even pests avoid it. It would seem to be an ideal garden crop, but the taste of the fruits of a wild crop leaves much to be desired. Its berries are small, hard and bitter in taste, but the beneficial properties of red rowan are very relevant in winter.

Useful properties of red rowan.

Rowan in the garden is a wonderful and useful plant. Its leaves release phytoncides and plant antibiotics into the air, making the air near the tree particularly clean and fresh. The fruits not only delight the eye with their fiery color in gray autumn weather, but also have a wide range of beneficial properties.
For example, rowan contains more vitamin C than lemons, and in terms of the content of carotenoids, which are converted into vitamin A in the human body, rowan leaves carrots far behind. In addition, rowan fruits contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.

Due to its rich composition, the beneficial properties of red rowan are widely used in folk medicine. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are ground and applied to areas of the skin affected by fungus, and decoctions from the bark are used to treat inflammatory processes of the mucous membranes and skin.

The medicinal properties of red rowan fruits include:

Normalization of blood pressure;

The metabolism and immune system are restored - which means the functions of the pancreas and spleen are restored - they produce a sufficient amount of antibacterial substances, which allows you to get rid of colds, inflammation of the thyroid gland, fibroids, prostatitis, prostate adenoma, inflammatory processes and joint pain;.

The liver and bile ducts are well cleansed - which means clean vessels and capillaries, the cholesterol level in the blood decreases, heart murmurs and headaches disappear, memory and vision improve, and limbs do not freeze;

The intestines are cleansed, inflammatory processes in it are relieved - which means constipation or diarrhea stops, colitis disappears (the first 5-7-10 days of use there may be light stools with mucus, this is normal and does not require stopping use);

As a choleretic, diuretic and hemostatic agent, and in combination with leaves are used to treat scurvy.
Fresh juice from rowan berries and leaves with the addition of honey is an effective antiscorbutic remedy.
Rowan also has anti-inflammatory, capillary-strengthening, astringent, diaphoretic, and anti-dysenteric properties.

In addition to the above, rowan infusions are also used by people of other countries for:

* liver disease, * kidney and urinary tract, * gastrointestinal tract, * anemia, * asthenia, * gout, * glaucoma, * malignant tumors, * atherosclerosis, * rheumatism, * with general weakness (after serious illnesses, operations) , * has an early and ulcer-healing effect.

Fruits are prepared for future use in various ways. You can dry the berries in special dryers or on a baking sheet; in this form, red rowan berries do not lose their beneficial properties for two years if stored in a tightly sealed container in a dry and cool place. You can grind the fruits together with sugar through a meat grinder and store them in the refrigerator or cellar. Jams and juices are also made from rowan berries.

Red rowan recipes.

Syrup.

Squeeze the juice from 1 kg of fresh berries, add 600 g of sugar, boil and seal.
This syrup is used to treat vitamin deficiencies, urolithiasis and relieve pain from rheumatoid arthritis.

When treating scurvy, rowan leaves are also added to rowan fruits, as they are believed to contain more vitamin C.

Rowan juice.

Extract the juice using a juicer or juicer, pour into jars and sterilize. If desired, you can add sugar. Or you can add it after use.
The juice will serve as an excellent medicine for hypovitaminosis, exhaustion, anemia, will help in the treatment of dysentery and strengthen the body's protective properties.

In folk medicine, juice from fresh red rowan berries is recommended for low acidity of gastric juice; take 1 teaspoon before meals.
Also, fresh rowan juice is an effective remedy for hemorrhoids. You need to squeeze the juice out of the rowan fruits and drink 1/4 cup, 3 times a day, with water.

Infusion (tea) of red rowan berries: pour 1 teaspoon of fruit with 1 glass of boiling water, leave until cool. Drink 0.5 glasses 1-3 times a day as a valuable multivitamin for allergic and other skin diseases.

Preparations from the fruits of mountain ash help reduce the amount of fat in the liver and cholesterol in the blood, and increase the resistance of blood vessels.

Red rowan, tincture.

Pour ripe rowan berries with vodka in a ratio of 1:10, i.e. for 1 part of berries (by volume) take 10 parts of vodka. Take 1 teaspoon, 3 times a day, to increase appetite, etc.

Multivitamin collection.

We mix two parts of dried rowan fruits, two parts of rose hips and one part of crushed stinging nettle leaves. In the evening we brew one tbsp. l. mix 300 ml of boiling water, simmer for ten minutes in a water bath, leave to brew overnight, filter in the morning.

You can improve the taste of the medicine by adding sugar, or even better - natural honey. Drink half a glass three times a day during the epidemic period of colds (winter and spring.

You can make tasty and healthy sweet and sour liqueurs or fruit drinks from rowan berries. To do this, take 40 g of berries, grind them in a mortar, pour a glass of boiling water and leave for 4 hours. Then shake the contents well and filter through three-layer gauze. Add more sugar to the filtered infusion to taste.

Powder from rowan berries.

Dry berries, leaves and flowers of rowan are ground into powder in a wooden mortar. The powder is included in the diet of patients diagnosed with diabetes and obesity. Rowan powder is able to have a carbohydrate-binding effect in the intestines. In this case, xylitol, sorbitol or fructose are added to it.

Rowan jam.

Sort through the berries, removing spoiled ones.
For 1 kg of berries, add 2.5 cups of water and boil, stirring, for 5 minutes. Drain the berries through a colander and leave for now.

Prepare syrup:

Add 800 g of sugar to the water remaining from boiling the berries and boil until it is completely dissolved.
Pour the berries into the syrup, mix and leave for ten hours.
The next day, bring the jam to a boil and leave until the next day.
Then cook in three steps for 8-10 minutes with an interval of 6-8 hours.
The finished jam should be thick, a drop of syrup on the plate should not spread.
Rowan harmonizes well in taste with apples, so instead of 1 kg of rowan, you can take 700 g of rowan and 300 g of apples.

Probably every housewife knows how to make jam, but not every housewife understands that long-term heat treatment leads to the fact that all the beneficial properties of the berries are significantly reduced in proportion to the cooking time. Therefore, if it’s jam, then “Five Minute”. But it’s better to make juice or freeze fresh berries. You can then make a quick confiture from them, cook a compote, or simply use bright red beads to decorate a threshold or a cake.

Cucumbers with rowan.

Cucumbers with rowan berries are a very tasty winter preparation. The recipe for such cucumbers is amazingly simple, and adding red rowan berries to jars of cucumbers makes the preparation more beautiful and festive. Cucumbers with rowan berries look very impressive on the table and have an unusual piquant taste. The marinade is prepared with the addition of apple cider vinegar, but the cucumbers are sealed without sterilization. From this amount of marinade, three seven hundred gram jars are obtained.

Cooking time: 8 hours or more.

List of ingredients.

Fresh cucumbers - 1.5-2 kg.
Red rowan - 300-400 g.
Water - 1 l.
Apple cider vinegar - 1/4 cup.
Salt - 1 tbsp. Spoon.
Sugar - 3 tbsp. Spoons.

Cooking method.
Rinse fresh, small cucumbers thoroughly, place in a bowl and cover with cold water. Leave for 4 hours, then change the water to fresh water and leave for another 2-4 hours. Rinse the cucumbers prepared in this way again and cut off the tails. Wash the rowan berries and pour boiling water over them. Place the cucumbers in sterilized jars along with rowan berries.
Dissolve salt and sugar in water. Add vinegar and heat to a boil, constantly stirring the marinade so that the spices are thoroughly dissolved. Pour the boiling marinade into jars with cucumbers, cover with sterile lids and let steep for 10 minutes.
Then pour the marinade back into the pan, heat it again to a boil and pour it over the cucumbers again. Leave for 7 minutes. Then drain the marinade again, boil it again and pour it into a jar with cucumbers. In this case, you need to make sure that the marinade reaches the edges of the jar. Using screw caps, seal the cucumbers and rowan berries hermetically. Turn them over onto a flat surface, wrap them up and leave until completely cooled.

Contraindications.

With all the beneficial properties of red rowan, it should be noted that it can also pose a danger. Rowan preparations are contraindicated during pregnancy. Nursing mothers should not eat rowan. People who suffer from low blood pressure and increased blood clotting should exclude it from the diet. In addition, people with peptic ulcers due to increased acidity of gastric juice should not get carried away with the berries of this plant.

You can make jam, jam, jelly, compotes and much more from delicious and very healthy red rowan berries.

Let's take a closer look at these healthy and tasty recipes for preparing red rowan for the winter:

Red rowan compote

Separate the rowan berries from the scutes, wash them thoroughly, put them in boiling water for 3-4 minutes, cool them in cold water and place them in jars up to their shoulders. Pour hot sugar syrup into jars and pasteurize at 90 °C.

Rowan compote in an accelerated way

Ingredients of the filling: 250–500 g of sugar per 1 liter of water.

Place the berries in boiling water for 3-4 minutes, cool in cold water and place in jars. Pour boiling sugar syrup over. After 5-7 minutes, drain the syrup, bring to a boil and pour it back into the jars with berries so that it slightly spills over the edges of the neck. Immediately seal and turn upside down until completely cool.

Red rowan compote in syrup

Ingredients: 1 kg of sugar per 1 liter of water.

Collect the berries touched by the first frost, separate from the scutes, wash thoroughly, put in boiling water for 3-4 minutes and cool in cold water. Pour hot sugar syrup over the prepared berries and leave for 24 hours. After this, heat the compote to 65–70 °C, pour into prepared jars and pasteurize.

Rowan-apple compote

2.5 kg of rowan, 2.5 kg of apples. Ingredients: 1 kg of sugar per 1 liter of water.

Cut the apples into 4 parts, cut out the core and peel. Prepare rowan berries, mix with apples, put in jars, pour boiling syrup and pasteurize at 90 °C.

Rowan-pear compote

2.5 kg of rowan, 2.5 kg of pears. Ingredients: 1 kg of sugar per 1 liter of water.

Cut the pears into 4 parts, remove the core and remove the skin. Prepare rowan berries, mix with apples, put in jars, pour boiling syrup and pasteurize at 90 °C.

Rowan juice with pulp

1 kg of rowan, 200 g of sugar, 2 glasses of water.

Bring 1 liter of water to a boil, add 3-4 tbsp. l. salt. Dip rowan berries in a saline solution for 3–5 minutes, then rinse in cold water and rub through a sieve or mince. Mix the resulting mass with hot sugar syrup, transfer to prepared jars and sterilize in boiling water.

Rowan-apple juice

1 liter of rowan juice, 3 liters of apple juice, sugar.

Rowan juice has a very strong unpleasant bitterness. To reduce bitterness, rowan berries are collected after the first frost or artificially frozen in the freezer compartment of the refrigerator.

Extract the juice by pressing. Filter the resulting juice and mix with apple juice. Heat the juice mixture, add sugar to taste. Preserve using the hot pour method or sterilize in boiling water.

Rowan, pureed with sugar

1 kg of rowan, 2 kg of sugar, 1 liter of water, salt (3-4 tablespoons of salt per 1 liter of water).

Pour boiling brine over rowan berries. After 4-5 minutes, remove the berries, rinse and mash with a wooden pestle or pass through a meat grinder.

Mix the resulting mass with sugar and leave in a cool place for 4–6 hours.

If the sugar does not dissolve completely, heat the mixture over low heat until the sugar is completely dissolved. Store in glass jars, closed with plastic lids or tied with parchment.

How to properly cook rowan jam?

Dip the berries into the hot syrup, immersing the rowan berries with a spoon. Bring to a boil, remove from heat and cool. Place the syrup on the fire, bring to a boil and cook over low heat for 20 minutes, skimming off the foam. Return the rowan berries to the syrup and cook for 25 minutes.

Red rowan seasoning with garlic. Recipe for homemade red rowan. Ingredients Method of preparation

• Sort out the red rowan berries, wash well and dry.

• Peel and wash the garlic.

• Pass the rowan and garlic through a meat grinder (you can use a blender).
• Add salt and granulated sugar, mix well.
• Place the prepared red rowan and garlic seasoning into sterilized jars.
• Close the lids tightly.

Red rowan seasoning with garlic

• The seasoning must be stored in the refrigerator. Did you like the recipe? Share it with your friends! Loading...

Do you want to treat your loved ones with original jam with beneficial properties and unsurpassed taste? Then you should try making a rowan delicacy. Many people believe that its berries are inedible, but this is a completely false statement. Red rowan jam is very healthy and tasty if prepared correctly. How? Read on for the proven recipe. To make jam you will need rowan berries and other ingredients:

• Red rowan – 1 kg;
• 0.5 kg sugar;
• Water – 1 1/2 tbsp.

It is advisable to collect rowan after the first frost, if you can collect the berries yourself. We clean the rowan from twigs, leaves and spoiled berries. Then pour cold water over the finished rowan and leave it in a cool place to infuse for a day. The next day, drain the water from the berries. The procedure of pouring water over rowan berries must be repeated 3-4 times. Now you can prepare the syrup for jam. To do this, place the water and sugar in a saucepan on the stove. The syrup is cooked over medium heat. When all the sugar has dissolved, fill our rowan with syrup and put it in the cold, again for a day. We re-cook the syrup drained from the berries on the stove for about 20 minutes. Then we lower the berries and cook together for about half an hour. While the delicacy is cooling, you can prepare the jars - rinse them thoroughly and sterilize them. Next, pour the treat into containers and roll up. Healthy rowan jam is ready!

Ingredients:

• rowan berries – 2 kg;
• vodka – 1 liter;
• sugar – 1 kg;
• water – 1 liter.

1. Separate the berries from the branches, sort and rinse with water in a colander.

2. Add water and sugar to the pan, bring to a boil, simmer for 5 minutes over low heat, skimming off the white foam.

3. Pour hot syrup over the berries and stir.

4. Pour the mixture, which has cooled to room temperature, into a container for infusion, for example, a jar. Add vodka, stir.

5. Close the lid tightly and leave in a dark place for 20-25 days. Shake once every 3-5 days.

6. Strain the homemade rowan liqueur through a couple of layers of gauze.

7. Pour the drink into bottles and seal tightly. Store in a cellar or refrigerator. Shelf life up to 5 years. Approximate strength – 15-18%.

Rowanberry sauce for meat

Rowanberry sauce for meat, prepared according to the recipe from our website, has a bright rich taste, appetizing aroma and beautiful appearance. This wonderful sauce is not at all difficult to prepare, and it is especially tasty to serve with barbecue, fried and baked meat, and even fish. It has a pleasant tart taste and a very appetizing aroma.

• Cooking time: 30 minutes
• Main ingredient: rowan
• Generic name: sauce

List of ingredients

• chokeberry - 500 g
• lemon - 1 pc.
• garlic - 50 g
• fresh basil - 100 g
• sugar - 100 g
• salt - 1/2 teaspoon

Cooking method

Sort the rowan, wash and dry. Wash the lemon, dry and cut into pieces, removing the seeds. Just peel the garlic. Grind the rowan, garlic and lemon into a puree using a meat grinder.

Wash the basil leaves, dry and finely chop. Transfer to sauce, add salt and sugar. Mix thoroughly and let the sauce brew.

The rowan sauce for the meat is ready!

How to blanch rowan?

If you picked the rowan before frost, but want it to improve its taste, put it in the freezer for a couple of hours. Before making jam, rowan berries need to be blanched in boiling water for 2-3 minutes. You can squeeze juice out of rowan berries if you blanch the berries beforehand or bake them briefly in the oven.

Video RED ROWAN RECIPES. PREPARATIONS FOR WINTER

What diseases does mountain ash treat?

For urolithiasis and rheumatism, use syrup from rowan berries. And rowan juice helps in healing ulcers, wounds and eliminating warts. Chokeberry is used to treat eye diseases and hypertension.