Dry chokeberry jam
20 servings
120 minutes
Dry jam is candied fruit that is first boiled in syrup, like regular jam, and then dried in the same sweet glaze. The berries remain whole when cooked this way, and the dense skin of the chokeberry is a plus in this case: because of it, the candied fruit does not lose its shape, it turns out smooth and even. Then you can do with it in different ways: add it to cottage cheese or ice cream, decorate cakes and muffins. But the main thing about it is the sweet taste of nostalgia: there is something in this tartare delicacy from the leisurely dacha life that has sunk into oblivion with a blooming garden and tea drinking on the veranda under a large lampshade.
1
Clean the rowan berries from the branches and wash them.
- Chokeberry (aronia): 1 kg
2
Fill with clean water and leave for 36 hours. Change the water twice a day.
- Water: 250 ml
3
Boil syrup from sugar and water.
- Sugar: 1 kg
- Water: 250 ml
4
Drain the berries in a colander and let the liquid drip off.
5
Add the berries to the boiling syrup.
- Chokeberry (aronia): 1 kg
6
Cook without letting the syrup boil vigorously for about 1 hour.
- Sugar: 1 kg
7
Add citric acid and vanilla sugar 10 minutes before the cooking ends.
- Citric acid: 6 g
- Vanilla sugar: 10 g
8
Drain the berries using a strainer placed over a bowl. It's important for the syrup to completely drain from the berries, which may take a day. Never pour out the syrup: it can also be stored in jars and later added to tea or used for making compotes.
9
Spread the berries in a single layer on flat dishes (trays, plates) and let them dry completely for a day.
10
When the berries turn into candied fruits, sprinkle them with powdered sugar, pack them in jars, and store in a dark dry place.
- Icing sugar: to taste