Rowanberry jam
10 servings
30 minutes
Rowan jam is a true embodiment of Russian culinary traditions that carefully preserve the secrets of nature. The rowan berries, soaked in frosty freshness, acquire a special tartness that combines with thick sugar syrup to create a harmony of sweet and slightly bitter taste. This delicacy not only delights with its bright amber color but also possesses beneficial properties: it strengthens the immune system and enriches the body with vitamins. The jam is served with hot tea, added to baked goods, or used as a refined dessert sauce. In ancient times, it was prepared for holidays, believing that rowan protects against ailments and brings prosperity. Today, this recipe remains a living heritage of Russian cuisine, providing pleasure in every spoonful.
1
Clean the rowan berries picked after the first frosts, rinse them, fill with cold water, and let them sit for a day; then drain the berries in a sieve, let the water drain, and fill with cold water again, repeating this 2-3 times.
- Rowan: 1 kg
2
Pour water into sugar, boil the syrup, and pour the hot syrup over the rowan, then place it on ice for 1 day.
- Sugar: 1.5 kg
- Rowan: 1 kg
3
The next day, remove the berries with a slotted spoon and boil the syrup for 20 minutes, then add the rowan to the syrup and cook over moderate heat for 20-25 minutes until the syrup thickens and the berries shine. Do not overcook the rowan, as the berries lose their juiciness and become dry and tasteless.
- Rowan: 1 kg