Red rowan is very commonberry in Russia. It can be found not only in the forests, but also in the parks. At the same time, red rowan jam is not very popular, because not everyone knows how to cook it, although theoretically they know that this berry is edible. In fact, such a dish has an amazing taste, it perfectly combines acid and sweet, creating a unique flavor.
Another misconception associated with this dish,is that it should prepare five minutes. Therefore, on the Internet you can find the recipe for jam "five minutes". However, in reality this refers to a dish made from black berries or it was meant that the time of heat treatment of mountain ash is five minutes.
Jam Ingredients
For its preparation will need:
- water - 0.5 l;
- Red Rowan berries - 1 kg;
- sugar - 1 kg.
Selection of berries
Ripering rowan is necessary when it is ripe.Some believe that this should be done in winter, when the leaves fall off the plant. In fact, do not wait so long. The fruits ripen in mid-autumn and are usable, although some housewives prefer to cook red rowan jam in September.
Preparation of berries
First rowan is separated from the branch, removedspoiled fruit and washed thoroughly. Then bring the water to a boil and immerse the berries in it. They should be cooked only fifteen minutes, after which the fruits immediately reach out and put under cold running water. To do this, it is better to use a metal sieve, since this is the only way to blanch the mountain ash, cool it quickly and save the water where it was prepared.
Syrup
Next you need to make a syrup from the decoction.So jam from red rowan will retain all its taste and useful properties. For this, sugar is poured into boiling broth and cooked over low heat until it is completely dissolved. The next stage must be done very carefully. First, turn off the fire under the syrup and, as soon as the bubbles cease to appear, immerse the fruit in it. In this state, the red rowan jam is left to infuse for 12 hours.
Cooking
When time runs out, the dish is put on fire again.and bring to a boil. Then the fruit is boiled for an hour until fully cooked. At the same time, cans are sterilized. After the jam is cooked, it is placed in containers and covered with lids. Then the banks turn over and cover with a towel for uniform heat exchange and cooling.
Serving and storing at home
This jam is quickly prepared and allows fora short time to do a lot of blanks. They will be stored for quite a long time and are perfect as a filling for baking. Also, this jam will serve as an excellent component for tea or a regular dessert. To the table it can be served in a small deep saucer or special dish. It should be noted that this berry has a mass of healing properties and can be used for the prevention of many diseases.
