Aronia and cranberry jam with apple juice
10 servings
60 minutes
Amazing things happen to the chokeberry in this jam: all its prosecutorial dryness, combined with the non-aggressive acidity of the cranberry and the freshness of the apple juice, disappears without a trace, and a complex, rich and slightly tannic taste and a pleasant, jelly-like texture come to the fore.
1
Mix apple juice with lemon in a saucepan.
- Apple juice: 100 ml
- Lemon juice: 1 tablespoon
2
Add sugar and boil the syrup.
- Sugar: 500 g
3
Wash the berries.
- Chokeberry (aronia): 500 g
- Cranberry: 100 g
4
Peel the apples and remove the seeds, then cut them into medium cubes.
- Apple: 200 g
5
Add berries and apples to the syrup, bring to a boil, and cook for 10 minutes.
- Chokeberry (aronia): 500 g
- Cranberry: 100 g
- Apple: 200 g
6
Remove from heat and let the jam sit for 3 hours or even a day.
7
Boil the jam again for 10 minutes after it starts boiling. Let it rest again.
8
Cook the jam one last time and let it cool.
9
Put the jam into sterilized jars.
10
Cover with lids and store.