jam chokeberry - excellent harvesting the winter.This berry is very unpretentious in storage (due to the large amount of acid is added during cooking, plus a lot of sugar).Because you can make jam and jelly in the winter compotes, use it as a filling for pies or as a remedy for colds - the mountain ash is rich in vitamin C and carotene.
How to make jam chokeberry
1 kg of fresh berries take:
- 1.2 kg of sugar;
- a half cup of water.
Rowan wash, clean of debris (twigs, leaves, etc.), then put in a saucepan, cover with water (half cup) and rasparte under the lid closed.Berries should be quite soft.After that chokeberry rub through a sieve.You should get mashed.Stir in a specified amount of sugar, put on the stove and cook until done - it usually takes a little more than half an hour.Ready jam chokeberry should be packaged in sterilized jars, roll covers and storing it in a cool place.By the way, the recipe can be reduced to slightly change.To learn how to make a delicious apple with the workpiece or quince, read below.
jam chokeberry with apples
To prepare you will need:
- 1 kg of chokeberry;
- three or four pieces of apples;
- half a kilogram of sugar;
- 2 cups of water.
First make mashed berries as described in the previous recipe: rasparte rowan until soft, and then pyuriruyte through a sieve.Just have to do with apples: fruit, clean, and then cut into pieces.Boil them need a very small amount of water, enough for half a glass.After make apple puree and connect it with a mass of berries, add the sugar and place on stove to cook until done.Half an hour is enough to have turned a great jam mountain ash.It must also be packaged in sterilized jars, roll covers, and send in a cool place until the winter cold.
Jam of black rowan and quince
For cooking you need:
- 1 kg of rowan berries;
- 400 g pulp quince (one large enough fruit);
- 1 (or slightly more) kg of sugar;
- glass of water.
Berries rinse well, and then seethe until tender in a little water.Suffice it to add 1 cup per kilogram Rowan.After Stir in sugar in a saucepan and simmer for about 5-10 minutes, do not forget to stir occasionally.Quince clear from the skins and seeds, cut into slices and dip in the jam.This fruit has a fairly dense texture, so the cook will be a long time - an hour or more.Once everything is ready, pour the jam on the banks and roll covers.Now you know how to cook, not only from a winter delicacy Aronia, but also to make its two varieties - apples and fragrant quince.By the way, as we have already mentioned, this workpiece is very useful in the treatment of the common cold in the winter, because it contains large amounts of vitamin C (about 100 mg per 100 g), vitamins A, F, and the number of amino acids and a large set of trace elements.Therefore, this jam is not only tasty, but also very good for health.Home-cooked, it does not contain dyes, preservatives and other artificial additives and is completely natural.
