Red rowan jam at home

Red rowan is a berry that is interesting to most from an aesthetic point of view. Few people know that it has unique healing properties that have long been used in folk medicine. Few have heard of red rowan jam – you can’t buy it in a store or supermarket. It can only be made with one’s own hands, and it is difficult to find a more useful delicacy during the winter cold. Moreover, among all the preparations for the winter, it is easiest to make jam from this berry.

Useful properties of red rowan jam

The rich vitamin and mineral composition of red mountain ash allows it to take a confident place among the most healing berries growing in the middle lane.

1. In terms of carotene content, rowan can outdo even carrots and therefore can help with vision problems.
2. Vitamin PP, contained in rowan jam, can bring invaluable benefits, relieving irritability, nervous strain and insomnia.
3. According to the content of vitamin C, red rowan berries are quite comparable with the well-known blackcurrants and lemons in this regard, which means that rowan jam supports immunity, fights colds and bronchitis and strengthens the walls of blood vessels.
4. Sorbic acids can prevent gastrointestinal infections.
5. And by the amount of phosphorus contained in mountain ash, it can easily compete even with fish.
6. There are a lot of tannins in the berries and they have pronounced antiseptic properties.

In rowan jam, most of these healing properties are perfectly preserved. Not without reason, in the old days, preparations from red mountain ash were valued on a par with mushrooms and berries, such as lingonberries and cranberries. Many can be stopped by the seeming inedibility of berries, because when raw, tart properties on the verge of bitterness clearly appear in them. But if you know all the secrets of this unusual berry and the subtleties of its culinary processing, then jam from it may seem like a real delicacy.

But each product has its limitations. And red rowan jam, in addition to benefits, can also bring harm. With caution, it should be used by people who have recently had strokes or heart attacks, who have increased blood clotting and a predisposition to thrombophlebitis, as well as high acidity of the stomach.

How to cook rowan jam from red rowan

From ancient times to the present day, there is a holiday at the end of September – Peter and Paul fieldfare. Starting from that day, it was possible to collect red mountain ash for winter harvesting. In the middle lane, by this time, the first frosts had already occurred, and therefore the mountain ash lost some of its bitterness and astringency.

But if you collect mountain ash before the onset of frost and hang it somewhere in a room with a cool temperature, it can be stored for a very long time, sometimes even during the entire winter period.

To subsequently save rowan jam from unpleasant taste sensations, use the following practical techniques.

Regardless of the period in which the berries were collected, they should be put in the freezer for several days before processing. Opinions on the timing of exposure of red rowan berries in the freezer differ. Someone claims that a few hours are enough, while others insist on keeping them in the freezer for up to several days until the bitterness is completely removed. Perhaps this is due to different varieties of red rowan. Indeed, in modern garden varieties, and even those grown in the south, bitterness in fruits can be at a minimum. And wild rowan berries grown in northern conditions may require additional procedures to completely get rid of bitterness.

One of these procedures is the preliminary soaking of berries in cool water, by analogy with some mushrooms. You can soak red mountain ash from 12 hours to 2 days, not forgetting to periodically change the water to fresh. Finally, the water is drained again, and the berries are used for processing.

Another way to get rid of astringency and bitterness in mountain ash is to blanch the berries for 3-5 minutes in boiling and even lightly salted water.

There are several basic ways to cook rowan jam. In addition to the preparatory procedures, all methods are divided into those that use repeated infusion of berries in syrup and those in which the berries are boiled in one or a maximum of two steps.

The taste and consistency of rowan jam varies, and in order to understand these differences, you should cook the dish at least once in several different ways, even if in small quantities. From the point of view of usefulness, of course, those cooking methods that use the minimum heat treatment in time, even with numerous infusions of jam in the intervals between cooking, win. Well, the recipe for making rowan jam without heat treatment will be the most useful.

It should be understood that mountain ash still has a rather specific taste and is not combined with all fruits and berries. Apples, pears, pumpkins and fruits from the citrus family are recognized as the most optimal neighbors in jam for her. Not bad in harmony with mountain ash and spicy flavors such as vanillin, cinnamon or nuts.

Classic recipe for red rowan jam

This recipe for making rowan jam was used in ancient times, and, despite the apparent complexity, the cooking procedures themselves will not take much time and effort.

You need:

• 1 kg of red rowan berries;
• 1 glass of water;
• 1 kg of granulated sugar.

Preparation:

1. Rowan berries should be sorted out and spoiled, diseased or too small, which still will not be of much use.
2. Then they are soaked for a day in water. During this time, the water should be replaced twice with fresh water.
3. Syrup is prepared from water and sugar, according to the recipe, by boiling it for 3-5 minutes.
4. The berries soaked and washed after that are placed in hot syrup and left for another day.
5. Then the berries themselves are taken out with a slotted spoon into a separate container, and the syrup is boiled for 15-20 minutes.

   

6. The mountain ash and syrup are again combined and left for another 6-8 hours.
7. Then put the jam on a small fire and cook after boiling for about half an hour, sometimes stirring it with a wooden spoon.
   Important! Rowan berries in the finished jam acquire a very attractive amber hue.
8. After the jam thickens, it is packaged in dry sterile jars (previously dried in the oven) and hermetically rolled up.

Red rowan jam “Tsarski”

The jam made according to this recipe has such a loud and sonorous name for a reason. Indeed, in the old days, only royal persons were worthy of eating such an exotic dish in taste and incomparable in its healing properties.

You need:

• 1 kg of red rowan;
• 1,2 kg of sugar;
• 400 g of oranges;
• 250 ml of water;
• a pinch of cinnamon;
• 100 g peeled walnuts.

And the very preparation of royal red ashberry jam, using the above recipe, is not at all so complicated.

1. The rowan is washed, dried and placed in the freezer for several hours.
2. Without defrosting, the berries are poured into a saucepan, poured with the amount of water indicated in the recipe and put on a small fire.
3. After boiling, the mountain ash is taken out of the broth into a separate container, and the required amount of sugar is added there and boiled until it is completely dissolved.
4. Oranges are scalded with boiling water, cut into several pieces and all seeds are removed, the taste of which can negatively affect the finished dish.
5. Then the oranges, along with the peel, are cut into small pieces or crushed in a blender.
6. Boiling syrup is supplemented with crushed oranges and mountain ash.

   

7. Cook for 40 minutes over low heat, stirring and removing the foam, after which chopped walnuts are added.
   Important! Depending on the taste preferences of the hostess, nuts can be either crushed into powder or left in small pieces.
8. Cook for another 10 minutes and immediately pack in sterile jars and tightly twist.

How to cook frozen red rowan jam

Since the rowan berries harvested after frost have already given up some of their bitterness, they no longer need special freezing. After all, as already mentioned, frozen red rowan jam has a milder taste. However, another method is traditionally used to make the berries more juicy and rich in taste after freezing.

According to the recipe you will need:

• 1 kg of mountain ash without twigs;
• 2 cup of water;
• 1,5 kg of sugar.

Preparation:

1. At the preparatory stage, the mountain ash is thoroughly washed under running water and laid out in one layer on a baking sheet in a not very hot oven, at a temperature of about + 50 ° C.
2. It is kept in such conditions for 1-2 hours, and then it is additionally lowered for 5 minutes into the water that has just boiled and removed from the fire.
3. Simultaneously prepare syrup using water and sugar.
4. After the sugar is completely dissolved, the berries are lowered into the syrup, heated again to a boil and set aside for a quarter of an hour.

   

5. Again put the pot with jam on the fire and after boiling set aside for a quarter of an hour.
6. This procedure is repeated 5 times.
7. After that, the syrup with berries is again left at room temperature overnight (for about 12 hours).
8. The next day, the berries are removed from the syrup, and it is separately boiled until thickened for 20-30 minutes.
9. The berries are laid out in sterile glass jars and poured with boiling syrup.
10. After that, jars of rowanberry jam are immediately rolled up for the winter and left to cool upside down.

Five-minute red rowan jam for the winter

The principle of making five-minute red rowan jam for the winter is similar to the method described in the previous recipe. Since rowan berries are hard and dry, they just need time to soak. The composition of the ingredients in this recipe also remains unchanged.

Preparation:

1. Prepared berries are poured with hot syrup and left overnight for soaking.
2. Then they are heated several times to a boil, allowed to boil for exactly 5 minutes and set aside to cool.
3. The procedure is repeated at least 2-3 times, after which five-minute rowanberry jam can be rolled up in jars for the winter.

Recipe for red rowanberry jam with orange for the winter

Using the principle of making five-minute jam, you can create a delicious rowan dessert with the addition of oranges.

For this you will need:

• 1 kg of red rowan;
• 1 large and sweet orange;
• 1,5 cup of water;
• 1 kg of sugar.

The orange is crushed together with the peel, removing only the seeds without fail. Add it to the jam at the first stage of cooking.

A quick recipe for making red rowan jam

And even the fastest and easiest recipe for making rowan jam involves infusing the berries in syrup for at least 12 hours. These are the features of this berry, otherwise the taste of jam will leave the best. With the same ingredients, the recipe preparation technology will be approximately the following.

1. The rowan, filled with hot sugar syrup, is left to soak overnight.
2. Then heated to a boil.
3. If it is possible to store the finished jam in the refrigerator, then nothing else needs to be done. Simply lay the workpiece in jars, cover with plastic lids and cool.
4. If it is more convenient to store the jam outside the refrigerator, then after boiling it is boiled for another 20-30 minutes, and only then corked.

Red rowan jam through a meat grinder

For those who are interested in instant recipes, you can also offer a not quite traditional, but very simple way to make red rowan jam, scrolled through a meat grinder.

You need:

• 1 kg of mountain ash;
• 1,5 kg of sugar;
• 1,5-2 g vanillin;
• 250 ml water.

Manufacture:

1. Rowan, as usual, is first soaked for a day, and then blanched for 4-5 minutes in boiling water.
2. The water is drained, and the slightly cooled berries are passed through a meat grinder.
3. Mix with the amount of sugar required by the recipe and let it brew for a couple of hours.
4. After put on a slight heating and cook for about a quarter of an hour.
5. Add vanillin, mix and cook the same amount more.

Recipe for red rowan jam in a blender

The principle of making rowan jam in a blender is practically no different from that described above, through a meat grinder. Only the process itself is even more simplified by the fact that after blanching, the water can not be drained, but the berries can be chopped directly in containers with water using an immersion blender.

Further, the manufacturing process is completely similar to that described above.

How to cook red rowan jam with apples

Apples, both in their structure and in their taste, are most harmoniously combined with red mountain ash. You can use any variety of apples, sour ones, such as Antonovka, and, conversely, sweet ones are excellent. But the taste of jam will change, so you need to focus on your taste preferences.

The recipe for rowan jam with the addition of apples is presented below along with a photo.

You need:

• 1 kg of red rowan;
• 1 kg of apples;
• 2 kg of granulated sugar;
• 2-3 g cinnamon;
• 800 ml water.

Manufacture:

1. First, the syrup is made. To do this, water with sugar is not only brought to a boil, but also boiled for a quarter of an hour so that the syrup begins to thicken slightly.
2. The rowan is blanched in separate water, to which 1 g of salt (10 tsp) is added per 1 liter.
3. The apples are washed, cut into halves, the core is removed, and then cut into thin slices or pieces of a convenient shape.
4. Apples and mountain ash are placed in the thickened hot syrup, mixed thoroughly and set aside for 2 hours.

   

5. Place the future jam on moderate heat, cook for 10-15 minutes, be sure to remove the foam.
6. Remove from heat until cool and put back on fire.
7. For the third time, cinnamon is added and the jam is boiled until the apple slices are transparent – it usually takes 20-25 minutes.
8. The rowanberry jam with apples is ready – it can be packaged hot in jars, or you can let it cool and then arrange it in prepared containers and seal it for the winter.

Pear jam with red rowan

Rowanberry jam with pears can be cooked using the same principle as with the addition of apples. Pears will add even more sweetness and juiciness to the workpiece, so the amount of sugar in the recipe can be slightly reduced if desired.

Prepare:

• 1 kg of pears;
• 400 g of red mountain ash;
• 1 kg of sugar;
• 400 ml water.

Red rowan jam without cooking

From red rowan, according to a simple recipe, you can make a very healthy and tasty raw jam, which will retain all the beneficial substances contained in the berries by 100%. And in order to completely remove the bitterness from the berries, they must be frozen before cooking for several days. And then soaked in water for at least 24 hours. During this period, it will be necessary to drain the water from the rowan berries 2 times and fill them with fresh water. Such rowan jam will turn out to be especially tasty if you cook it with walnuts.

To make a healing blank according to the recipe, you will need:

• 1 kg of red mountain ash;
• 2 cups of natural honey;
• 2 cups peeled walnut kernels.

To protect yourself and not spoil the taste of the finished dish, pre-fill the peeled nuts with boiling water and keep covered for 10-12 minutes. Then they should be dried a little in a moderately heated, dry, clean frying pan.

The process of making raw rowan jam according to the recipe is extremely simple:

1. Prepared berries, along with nuts, are ground through a meat grinder.
2. Honey is added to the mixture in parts and gently mixed until a homogeneous composition is obtained.
3. Raw jam is laid out in dry sterile containers, covered with nylon lids and stored in a cool place without light.

The mixture can be consumed daily to maintain immunity, 1-2 small spoonfuls with tea or on its own.

Dry red berry jam

No less interesting and also quite simple to prepare the so-called dry rowan jam.

This blank resembles candied fruit in taste and appearance and can be used to decorate cakes, pies and any other baked goods. A delicacy can be prepared only from red rowan, or you can use a mixture of berries and fruits, as in the recipe below.

You need:

• 0,3 kg of red rowan;
• 0,3 kg of chokeberry;
• 0,4 kg plums;
• 300 ml of water;
• 400 g sugar for syrup and 100 g for sprinkling;
• 1 g cloves.

Manufacture:

1. For both types of mountain ash, separate the berries from the twigs and put them in the freezer for several hours.
2. Rinse the plum and cut it in half, removing the pits.
3. Mix water with sugar and prepare syrup by boiling it for a few minutes.
4. Put fruits and berries, cloves into boiling syrup and cook for about 5 minutes, removing foam, and let stand for several hours.
5. Then repeat this process several times. Fruits and berries should retain their shape, but the color should change to honey amber.
6. After the next cooling, remove the mountain ash and plums from the pan with a slotted spoon and send them to a sieve to drain.
   Attention! Cooking syrup can be used to make compotes, jams and other sweet dishes.
7. In the meantime, heat the oven to + 80-100 ° C.
8. Grind granulated sugar for sprinkling to the state of powdered sugar in a coffee grinder.

   

9. Sprinkle berries and fruits with powdered sugar and place on a baking sheet covered with waxed baking paper.
10. Dry them in the oven for about two hours so that they are only slightly wilted, but in no case overdried.
11. Ready fruits can be stored in glass jars with parchment lids or even in thick cardboard boxes.

How to cook delicious red rowan and pumpkin jam

Perhaps a more unusual recipe than this one is hard to imagine. But, oddly enough, the pumpkin is unusually well combined with any kind of mountain ash. It brings usefulness, nutritional value and color saturation to the mountain ash preparation.

You need:

• 1 kg of pumpkin;
• 500 g rowan;
• 500 grams of sugar;
• Xnumx vanilla;
• 1 tsp chopped lemon peel.

Manufacture:

1. Prepared rowan berries are traditionally blanched in boiling water.
2. The pumpkin is peeled, washed and cut into small cubes or cubes.
3. Pour 2/3 of the amount of sugar prescribed according to the recipe, mix and set aside to highlight the juice.
   Important! If the pumpkin is not very juicy, you can add a few tablespoons of water to it.
4. The container with the pumpkin is heated and boiled until the pulp becomes soft.
5. After that, rowan berries and the remaining 1/3 of sugar are added to the pumpkin.
6. Cook for about 20 minutes until the berries soften.
7. Add lemon zest and vanilla and boil for a few more minutes.
8. Lay out the finished rowan jam in glass containers.

How to cook red rowan jam in the microwave

With the help of a microwave, you can cook rowan jam in the simplest and fastest way. With the exception of the preliminary preparation of berries, the process will take no more than half an hour.

You need:

• 500 g rowan;
• 500 grams of sugar;
• a quarter of a lemon with peel.

Manufacture:

1. Pour soaked or pre-blanched rowan berries into a microwave-safe bowl and add sugar on top.
2. Place the container with berries in the microwave at the highest power for 25 minutes.
3. Meanwhile, scald the lemon. Cut off a quarter from it and, removing the bones, chop with a sharp knife along with the peel.

   

4. When the timer bell rings, add the crushed lemon to the rowanberries and set the timer for another 5 minutes.
5. Rowan jam is ready, you can immediately taste it or put it in jars for storage for the winter.

Recipe for red rowan jam in a slow cooker

It is also easy to cook rowan jam using a slow cooker.

Prepare standard ingredients:

• 1 kg of sugar;
• 1 kg of berries.

Manufacture:

1. As in other recipes, it all starts with soaking rowan for a day in cold water.
2. Then the berries are placed in a multicooker bowl, covered with sugar and the “Jam” or “Jam” mode is turned on for 1,5 hours.
3. A couple of times you need to turn on the “Pause” and check the state of the jam, stirring it if necessary.
4. At the last stage, rowan jam, as usual, is placed in jars and rolled up.

Storage rules for rowan jam

A hermetically sealed red rowan blank can be stored indoors in a place without light. Other storage features are described in the respective chapters.

After uncorking a jar of rowan jam, it is better to store it in the refrigerator.

Conclusion

Red rowan jam will help keep your mind and body in good spirits throughout the winter. Cooking it is not so much difficult as it is time consuming, but you can always find faster recipes.