Conservation

The best recipes for blackberry jam

One of the ways to prepare black rowan fruits for the winter is to make jam, which preserves most of the useful substances. Therefore, using at least a spoonful of this every day black rowan jam in winter, you will be able to maintain your immunity at a high level.

Each rowan berry is a storehouse of a large number of useful substances, including: vitamins A, B, C, iodine, manganese, potassium. The pectin contained in black rowan helps to remove radiation and heavy metals from the body, and also normalizes the activity of the digestive system.

Systematic use of black rowan fruits stabilizes blood pressure, strengthens the walls of blood vessels and improves liver function.

Smakota (Smakotainfo.com) offers you several recipe options black rowan jam.

Black rowan jam

We wash the rowan, remove the stalks and blanch in boiling water for 7 minutes, so that the berry becomes a little softer and absorbs the sugar syrup better.

Now let’s make sugar syrup. Heat water in a saucepan or, preferably, a special basin for cooking jam. Add sugar and let it dissolve completely, stirring constantly.

As soon as the syrup boils, add blanched berries. Cook on low heat for 15 minutes. Remove from heat and leave for 3-4 hours. We put it on the fire again and let it boil again for 15 minutes.

Pour the hot jam into sterilized hot jars and screw on the lids

Jam keeps well even at room temperature.

Blackberry and apple jam

  • Rowan berries – 1 kg.
  • Apples – 400 g.
  • Sugar – 1,5 kg.
  • Water – 1 cups.
  • Cinnamon – to taste.
  • Lemon juice – 2 tbsp.

Wash the mountain ash thoroughly. Pour boiling water over it for 2-3 minutes, then put it in a colander and let it cool.

Boil the syrup from water and 500 g of sugar, pour the rowan into the boiling syrup and boil for 3-5 minutes. Leave for 8 hours.

Peel the apples, remove the seeds and cut into small cubes. Peel, remove the seeds and cut into small cubes.

Put the rowan on the fire, bring to a boil, pour in the apples and boil for 5-7 minutes. Pour the rest of the sugar and cook until thickened, stirring constantly.

At the end, add lemon juice and cinnamon, let it boil for another 1-2 minutes. Pour the hot jam into sterile jars and tightly close the lids.

Black rowan jam with nuts

  • Rowan berries – 600 g.
  • Walnuts – 150 g.
  • Apples – 200 g.
  • Lemon – 1/2 piece.
  • Sugar – 600 g.
  • Water – 1 l.

Wash the rowan and pour boiling water, leave overnight. In the morning, drain the water and make a syrup from one glass of infusion and sugar. Peel the apples, remove the core and cut into small cubes. Peel the lemon and finely chop it. Chop the nuts.

Put berries, apples and nuts in the boiling syrup. After the syrup boils again, cook for 15 minutes. Turn off the heat and let it brew for 3 hours. Repeat the procedure 3 times. During the last cooking, add sliced ‚Äč‚Äčlemon.

Pour the finished jam into jars and roll up the lids.

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