Blackberry jam for the winter

Aronia berries are not distinguished by juiciness and sweetness, but the jam from it turns out to be incredibly fragrant, thick, with a pleasant tart taste. It can be eaten simply spread on bread, or used as a filling for pancakes and pies. In addition, regular use of this delicacy will increase immunity and relieve headache attacks.

How to cook blackberry jam

To prepare a delicacy according to the classic recipe, you will need chokeberry fruits and sugar. The first step is to prepare the berries. Carefully sort them out, be sure to remove spoiled and damaged ones. Separate the stems and ridges. Put the fruits in a sieve or colander and rinse under running water. Then leave to glass all the liquid.

Dip the sieve with black rowan into a pot of boiling water and blanch for about ten minutes. It is advisable to do this in small portions so that all the berries are evenly boiled. Pass the processed fruits through a meat grinder with a fine grate, or simply crush with a crush.

Place the berry puree in a heavy-bottomed saucepan or a copper basin. Pour in sugar at the rate of: 400 g per kg of black mountain ash. Cook the jam over low heat, stirring constantly.

Pack the delicacy in dry sterile glass containers and seal tightly with tin lids.

The taste of jam can be varied by adding other fruits or berries, citrus fruits.

Classic chokeberry jam for the winter

Ingredients:

• 600 g blackberries;
• 200 ml of boiled water;
• Xnumx g of granulated sugar.

Preparing jam:

1. Sort the mountain ash, clean it from the tails, place it in a deep bowl and pour it with chilled water. Leave for ten minutes. Then recline on a sieve and wait until all the liquid has drained.
2. Pour the prepared berries into a blender container and beat at medium speed until smooth. Transfer the puree from mountain ash to a saucepan with a thick bottom or a copper basin. Add sugar, add water and mix.
3. Put the dishes with berry puree on medium heat and cook, stirring constantly, for a quarter of an hour. Arrange the finished jam hot in sterilized dry jars, seal tightly with tin lids, cool completely and send for storage in a cool room.

The easiest blackberry jam recipe

Ingredients:

• 500 g of chokeberry berries;
• 500 d Sahara.

Preparation:

1. The chokeberry is sorted out, removing spoiled and rotten fruits. Peel the berries from the tails and rinse under running water.
2. Bring water to a boil in a saucepan. The rowan is laid out in a sieve and dipped in boiling water. Blanch for ten minutes.
3. Prepared berries are crushed with a meat grinder. The resulting puree is combined with granulated sugar, stirred and left until the crystals are completely dissolved.
4. Small glass jars are thoroughly washed, sterilized and the berry mass is laid out on them. Screw on lids. The preparation is stored in the refrigerator.

Jam from apples and chokeberry

Ingredients

• 1 kg of black mountain ash;
• 2 g of citric acid;
• 1 kg 200 g of granulated sugar;
• 0,5 kg of apples.

Preparation of jam from apples and chokeberry:

1. Sort out the rowan. Clean the selected berries from the stalks.
2. Boil water in a large saucepan. Dip the berries in it and cook for about seven minutes. Throw away in a colander.
3. Prepare sugar syrup. Pour two glasses of water into a saucepan, pour half a kilogram of granulated sugar. Cook, stirring, over low heat until the syrup becomes clear.
4. Wash the apples, cut each fruit in half and remove the core. Cut the fruit into thin slices.
5. Place apples and mountain ash in hot syrup, add the remaining sugar and cook over medium heat until boiling. Then reduce the heat and continue to cook, constantly stirring and removing the foam, for half an hour. Remove from heat, cool slightly and beat with an immersion blender until smooth.
6. Put the resulting puree back on the fire and boil. Remove from heat and leave jam overnight. The next day, add citric acid to the delicacy and boil for five minutes from the moment of boiling. Pack the jam in sterile jars, seal tightly with lids and cool.

Aronia jam with pectin

Ingredients:

• 800 g of chokeberry;
• 200 ml of filtered water;
• 20 g pectin;
• Xnumx g of granulated sugar.

Preparation:

1. Rowan berries are removed from the branches. Carefully sorted, separating the stalks. The fruits are laid out in a colander and washed under running water. Leave all the liquid to glass.
2. The berries are transferred to a basin and crushed with a crush to make mashed potatoes, or passed through a meat grinder.
3. Water is poured into the resulting puree, granulated sugar is added. Put on medium heat and cook for ten minutes, stirring constantly. Add pectin, mix thoroughly. Five minutes later, hot jam is laid out in sterile dry glass containers and hermetically rolled up with tin lids.

Recipe for chokeberry jam with quince

Ingredients:

• 200 ml of filtered water;
• 1,5 kg of granulated sugar;
• 500 g of quince;
• 1 kg of black mountain ash.

Preparation of chokeberry jam with quince:

1. Remove the rowan berries from the branches. Sort and clean them from tails. Rinse and drain in a colander.
2. Put the berries in a bowl for making jam, pour in water and put on moderate heat. Cook until fruits are soft. Add sugar, stir and cook for another ten minutes.
3. Wash the quince thoroughly, remove the core with stones. Cut the pulp of the fruit into small pieces. Add quince to the basin, mix and cook until tender. Blend everything with an immersion blender until smooth. Boil. Pack the hot treat in a clean, sterile glass container and seal tightly.

Black rowan and plum jam

Ingredients:

• 2 kg 300 g of granulated sugar;
• 320 ml of filtered water;
• 610 g of plums;
• 1 kg 500 g chokeberry.

Preparation:

1. Plums are thoroughly washed, broken in half, removing the pits. The rowan is sorted out, cleaned of everything superfluous and washed, put in a colander. Plums and berries are twisted in a meat grinder or chopped in a blender.
2. The berry-fruit mass is transferred to a basin, sugar is poured in and water is poured in. Stir and put on medium heat.
3. As soon as the mass begins to boil, reduce the heat and cook for half an hour, stirring constantly. The finished delicacy is hot laid out in sterile, dry jars and hermetically rolled up.

Aronia jam for the winter: a recipe with lemon

Ingredients:

• 100 g of filtered water;
• 1/2 kg of lemon;
• 1 kg of granulated sugar;
• 1 kg of chokeberry.

Preparation:

1. Separate berries from twigs. Thoroughly rinse the rowan, changing the water several times.
2. Boil water in a saucepan. Put prepared fruits in it and blanch for about seven minutes. Throw the fruits in a colander.
3. Kill the berries in a blender and grind through a sieve. Pour in sugar, mix.
4. Wash the lemons, cut in half and squeeze the juice out of them. Pour it into applesauce. Stir and put on slow heat. Bring to a boil and cook, stirring constantly, for forty minutes. Pour hot jam into sterile jars and seal tightly with lids.

Blackberry and orange jam

Ingredients:

• 250 ml of filtered water;
• 2 kg of granulated sugar;
• 2 large apples;
• 2 kg of oranges;
• 2 kg of black mountain ash.

Preparation of blackberry and orange jam:

1. Sort out the rowan. Remove all spoiled berries. Clean off tails. Wash the fruits and place in a saucepan with a thick bottom.
2. Wash oranges, wipe with a napkin. Use a grater to remove the zest from the citrus fruits. Cut off the white skin with a knife. Cut oranges into slices and remove seeds. Cut the pulp into pieces.
3. Peel the apples, cut out the core. Fruit cut into cubes. Put oranges and apples in a saucepan, add half of the sugar and keep on low heat until the sugar dissolves. Pour over berries and stir.
4. Combine the remaining sugar with water and boil the syrup until the crystals dissolve. Combine with the rest of the ingredients, stir and cook for half an hour over low heat. Kill everything with an immersion blender, wait for it to boil and pack the delicacy into jars, having previously sterilized them. Roll up hermetically.

Recipe for blackberry jam with vanilla

Ingredients:

• Xnumx vanilla;
• 500 ml of filtered water;
• 2 kg 500 g sugar;
• 2 kg of black rowan.

Preparation:

1. Remove the berries from the twigs, sort, peel off the tails and pour cold water for ten minutes. Then rinse thoroughly and drain in a colander.
2. Boil water in a saucepan. Pour prepared berries into it and blanch for five minutes. Add sugar. While stirring, bring the mixture to a boil. Boil the berries over low heat for another quarter of an hour. Remove the saucepan from the burner. Blend the contents with an immersion blender until smooth. Cool down completely.
3. Put the container back on the fire and cook for 15 minutes, stirring constantly. Add vanillin. Stir. As soon as the first signs of boiling appear on the surface, pack the delicacy in sterilized jars and roll up with tin lids. Wrap with a warm cloth and cool.

Aronia jam in a slow cooker

Ingredients:

• 1 liters of drinking water;
• 2 kg of granulated sugar;
• 2 kg of black mountain ash.

Preparation:

1. Sort the rowan berries, cut off the tails and rinse thoroughly. Place the prepared fruits in a pot of boiling water and blanch for ten minutes. Throw the rowan in a colander. Mash the berry with a crush.
2. Transfer the resulting puree to the multicooker pan, pour granulated sugar on top. Leave for half an hour so that the mountain ash starts up the juice. Close the lid. Start the extinguishing program. Time set for forty minutes.
3. Arrange the finished jam hot in sterile dry jars and tightly tighten with tin lids. Turn over, cover with a warm cloth and leave to cool completely.

Rules for storing chokeberry jam

Jam is recommended to be stored in a cool, dry place. It can be a cellar or pantry. In order for the workpiece to be stored for as long as possible, jars and lids must be sterilized. The delicacy is laid out only when hot and immediately rolled up. Check the tightness and cool, wrapped in a warm cloth.

Conclusion

Chokeberry jam, prepared according to any recipe, will turn out tasty, thick and, importantly, healthy. Eating just a couple of spoons of goodies every day, you can strengthen the immune system, which is very important in winter and in the off-season. Blackberry and apple jam is especially tasty.