Chokeberry jam for the winter: 15 recipes

Chokeberry is a very common berry in the cities and villages of central Russia, and many, having heard a lot about its beneficial properties, are happy to make homemade ones from it. liqueurs and tinctures. But alcoholic drinks are not for everyone. But both children and adults will enjoy chokeberry jam, improving their health at the same time.

The benefits and harms of chokeberry jam

Anyone who has ever tasted fresh chokeberry berries could not help but notice their sweetness, although invariably combined with a slight tartness. Chokeberry fruits contain up to 10% sugars, most of which are glucose and fructose, but there is also sorbitol, which is good as a sugar substitute for diabetics. But the tart taste is manifested due to the content of pectin and tannins.

Fresh berries, despite their significant sugar content, have a low calorie content - about 56 kcal. Due to the sugar content, chokeberry jam is already much more caloric - up to 350-380 kcal per 100 g of product.

Chokeberry berries also contain many vitamins, among which vitamin P deserves special mention (the content can reach from 2000 to 6000 mg). Its significance lies in its positive effect on the immune system, in addition, it slows down the aging process in the body. To ensure the daily intake of this important vitamin, it is enough to eat about 3 tbsp. l. chokeberry jam per day.

Chokeberry is also rich in microelements, among which molybdenum, boron, iron, fluorine, iodine and manganese are especially worth noting. Their presence helps normalize the functioning of the cardiovascular and nervous systems, reduces cholesterol levels, strengthens the walls of blood vessels and serves as an excellent preventative against varicose veins.And since chokeberry berries have a fairly high iodine content (up to 10 mcg per 100 g of fruit), chokeberry jam will bring undoubted benefits for fatigue, general apathy, and bleeding gums.

Thanks to its rich and varied composition, chokeberry or chokeberry was officially recognized as a medicinal product in the mid-twentieth century. In addition to the already mentioned medicinal properties, chokeberry jam can:

• reduce blood and intracranial pressure;
• ensure balanced functioning of the endocrine system;
• relieve and even cure headaches;
• help maximize the absorption of vitamin C entering the body;
• relieve belching, bad breath and heaviness in the stomach.

But, since chokeberry jam is a truly effective medicine, in some situations it can cause significant harm.

People with low blood pressure should use it very carefully.

It cannot be recommended for use by people:

• with increased blood clotting;
• with gastritis, characterized by high acidity;
• with a stomach ulcer;
• with thrombophlebitis;
• with frequent intestinal disorders.

How to properly cook chokeberry jam

Despite all the undoubted benefits that chokeberry berries can bring, chokeberry jam is not particularly popular. This is apparently due to some astringency of the berries. But chokeberry jam, prepared according to all the rules, will certainly attract both its appearance and its inimitable taste. A barely noticeable astringency will only give the preparation some originality, but will not spoil its taste.

The main thing to remember before you start making a delicious chokeberry dessert is that the berries must be fully ripe. The fact is that in some regions they begin to turn black in the summer, long before ripening. But chokeberry berries reach their maximum content of medicinal substances and reveal their full bouquet of taste only in autumn. The first 2 autumn months are the most favorable time for collecting and making tasty and healthy jam. Moreover, the further north the region of growth, the later the chokeberry berries should be collected.

The berries have a fairly dense consistency and equally strong skin. But, since the skin contains up to 1/3 of all the beneficial substances of chokeberry, the healthiest jam is made from whole berries.

It is necessary to rinse chokeberry fruits very carefully before production; it is better to use running water without fear of damaging the strong berries. Moreover, so that they can best soak in the syrup, experienced housewives practice blanching fresh berries for several minutes in boiling water.

Another way that helps get rid of a certain astringency in chokeberry berries is to soak the fruits in cold water for a day.

The amount of granulated sugar is determined in each specific case by the recipe used, but on average, in order to maximally soften the astringency of the berry, it should be no less in weight than the most selected and washed berry. The astringency of chokeberry is often successfully masked by adding other berries and fruits, and even nuts, to the jam recipe.

And, of course, we must not forget about thorough sterilization of glass containers and lids if there is an intention to preserve the jam for the winter.

Classic black rowan jam

Black rowan jam according to the classic recipe is generally prepared like any other berry jam. But there are a number of nuances that are unique to chokeberry.

You will need:

• 1000 g chokeberry;
• 1500 g granulated sugar;
• 650 ml water.

Manufacturing:

1. Black rowan is freed from the stalks, washed thoroughly and placed in a deep container.
2. Fill with cool water so that the berries are completely hidden under it, and keep at room temperature for a day.
3. Separately, boil the mixture of water and sugar specified in the recipe until the bulk product is completely dissolved.
4. The chokeberry, washed after standing, is poured with boiling syrup and left until completely cooled.
   
5. Then place on medium heat, boil for about 20 minutes, removing foam, and leave to cool again (preferably overnight).
6. Repeat the cooking procedure the next day and again every other day.
7. During the last cooking, add a pinch of citric acid to the berries.
8. The finished jam is hot packaged in sterile jars and hermetically sealed.

Chokeberry jam: recipe with mint

Mint will be able to refresh the taste of the finished dish and make it more aromatic. And using this wonderful herb to make jam is very simple. You should only add several coarsely chopped peppermint sprigs (along with citric acid) to the preparation at the final cooking stage.

In the process of distributing the jam into containers, the branches are removed if possible - they have already fully completed their task.

A simple recipe for chokeberry jam

Using this recipe, you can prepare delicious chokeberry jam, granulated sugar and a small amount of water within one day.

You will need:

• 1 kg of black rowan berries;
• 250 ml water;
• 1.5 kg of sugar.

The final product will result in about five 0.5 liter jars.

Manufacturing:

1. The sorted and washed berries are immersed in boiling water with their heads for 5-6 minutes.
2. Then pass the rowan through a colander and immediately fill it with cold water.
3. Syrup is boiled from water and sugar, achieving complete transparency.
4. Blanched chokeberries are placed in the syrup and evaporated over low heat for about 12-15 minutes.
5. Then turn off the fire and leave the container with the future jam alone for several hours.
6. Heat again over high heat until boiling and, reducing the heat, cook for another 10 minutes.
7. After another 2-3 hours of settling, the chokeberry preparation is evaporated for the last time for a quarter of an hour and, having been placed in sterile jars, is immediately sealed with boiled lids.

Chokeberry jam with cinnamon

Adding 1.5 tsp at the last stage of preparation will help diversify and add a piquant taste to the finished jam. cinnamon or 2 sticks per 1 kg of chokeberry.

Five-minute chokeberry jam

This fairly standard recipe also has its own characteristics in the case of chokeberry. So that five-minute chokeberry jam can be preserved without refrigeration, the recipe requires mandatory sterilization of the finished product.

You will need:

• 950 g black rowan;
• 1200 g sugar;
• 300 ml water.

Manufacturing:

1. The sorted and washed chokeberries are blanched in boiling water for 4 to 6 minutes, after which they are poured with cold water.
2. The amount of water required by the recipe is heated to boiling, sugar is dissolved in it and boiled until the resulting syrup is completely transparent.
3. Pour hot syrup over the prepared chokeberry and leave it overnight (10-12 hours).
4. The next morning, put the jam on moderate heat, boil for exactly 5 minutes, and skim off the foam.
   
5. Then spread the hot jam into clean glass containers, cover with steamed lids and place on a towel or other stand in a wide pan of hot water.
   
   Attention! The water level should reach approximately the hangers of the jars placed in the pan.
6. Sterilize 0.5 liter jars of jam after boiling for 15 minutes.
7. Then it is immediately sealed.

Delicious chokeberry jam with nuts

The jam prepared according to this recipe is not only very tasty and healthy, but also extremely satisfying. Can also be used as a complete pie filling.

You will need:

• 1500 g chokeberry;
• 1000g granulated sugar;
• 250 g peeled walnuts;
• 500 ml water.

Manufacturing:

1. The chokeberry berries are sorted out, washed, poured with a cup of boiling water and left in this form overnight.
2. In the morning, the water is poured into a separate container, sugar is added to it and thus the syrup is prepared.
3. The nuts are finely chopped with a knife.
   
4. Pour chokeberry and chopped nuts into the boiling syrup and cook for a quarter of an hour after boiling.
5. Again, leave the workpiece overnight, and in the morning boil it for another quarter of an hour.
6. Turn off the heat, cover the jam with a lid, placing a layer of boiled cotton towel between it and the pan, and after a few hours put it in dry and clean containers and seal it tightly.

Pear jam with chokeberry

By analogy with the previous recipe, delicious jam is also prepared from chokeberries and pears with the addition of walnuts.

You will need:

• 700 g chokeberry;
• 250 g pears;
• 700 g sugar;
• 160 g peeled nuts (walnuts);
• 200 ml water;
• 3-4 g of citric acid.

The manufacturing process is completely the same as described in the previous recipe. Pears are cut into small cubes and poured into syrup along with berries and nuts.

Chokeberry and plum jam

According to the classic recipe, chokeberry jam is a little reminiscent of cherry jam, and if you prepare it with plums, it is unlikely that anyone will be able to determine what the dessert is made of.

You will need:

• 750 g chokeberry;
• 1300 g sugar;
• 680 ml water;
• 450 g plums.

Manufacturing:

1. Plums and chokeberries are washed in several waters.
2. Remove pits from plums and twigs and stalks from rowan berries.
3. Rowan berries are blanched for about 5 minutes in boiling water, removed, and quickly cooled.
4. Add 800 g of sugar to 680 ml of rowan broth and boil until it is completely dissolved.
5. The plums are cut into pieces of a convenient size for the housewife and, together with chokeberry berries, placed in sugar syrup.
   
6. Boil for 12 minutes, remove the foam, add the remaining amount of granulated sugar (500 g) and, after stirring, leave to cool.
7. After 9-10 hours of infusion, the jam is heated again and boiled until it begins to thicken. This will take approximately 20-30 minutes.
8. The workpiece is laid out in dry and clean jars after it has cooled. Even using plastic lids, you can safely store this jam in a regular pantry.

How to make black rowan jam with vanilla

If you add 1.5 g of vanillin (1 sachet) to the jam prepared according to the recipe described above, it will acquire a very interesting taste.

Chokeberry and red rowan jam together

Chokeberry and red rowan, despite the common name, are not even close relatives. But, despite this, they combine perfectly in one jam. It should only be taken into account that red rowan cannot be used fresh in preparations due to the bitterness inherent in the berries. However, it is relatively easy to get rid of it - you just need to keep them in the freezer for a few hours.

To prepare a delicious and unusual dish you will need:

• 300 g each of red and chokeberry;
• 300 ml water;
• 1.5-2 g ground cloves;
• 500 g sugar.

Manufacturing:

1. Red rowan is freed from debris and twigs and placed in the freezer for several hours. It is best to do this at night.
2. It is enough to clean the black rowan from debris and rinse thoroughly.
3. The next day, place both types of rowan in boiling water and boil for about a quarter of an hour until soft, remembering to remove the foam if necessary.
4. The berries are cooled and rubbed through a sieve. Then granulated sugar and ground cloves are added to them.
5. Place the berry mixture on the fire again and after boiling over low heat, simmer for 15 to 25 minutes until it thickens visible to the eye.
6. Place in dry jars that can be closed with either metal or plastic lids, or even parchment paper.

Quick recipe for chokeberry jam

There is the fastest recipe for making chokeberry jam, the entire workflow of which will take no more than half an hour.

You will need:

• 500 g black rowan;
• 1000 g sugar;
• 120 ml water.

Manufacturing:

1. The washed chokeberry is blanched for 7 minutes in boiling water and immediately pureed using a blender.
2. Add granulated sugar and after boiling the mixture, cook over low heat for 10 minutes.
3. Place in sterile containers, seal tightly and cool under a blanket for additional sterilization.

Currant and chokeberry jam

You will need:

• 500 g each of black rowan and currant;
• 1050 g sugar.

This simple recipe will help you create a delicious, aromatic and very healthy preparation for the winter.

1. Currants and rowan berries are cleared of twigs and other debris and washed well under running water.
2. Lightly dry on a towel, and then lay out in layers in a deep bowl, alternating berries and granulated sugar.
3. Leave for several hours until the juice is released, mix gently and leave to soak for another 9-10 hours (overnight).
4. Then the berry mixture is placed on the fire, heated to a boil and slowly boiled, stirring constantly and waiting for the mixture to begin to thicken.

The following proportions of products are useful for this:

• 500 g rowan;
• 300 g red currants;
• 250 g black currants;
• 1.2 kg sugar.

Chokeberry jam with sloe

The sloe is the same plum, only wild. And it is similar in color to chokeberry, and the fruits are almost identical in size.

You will need:

• 1 kg chokeberry;
• 1 kg of sloe;
• 2 kg granulated sugar.

Manufacturing:

1. The thorn fruits are washed, freeing them from debris, and cut, removing the stone.
2. Chokeberry is traditionally blanched in boiling water.
3. Then both types of fruits are covered with sugar and left for several hours to soak and release juice.
4. Next, the jam is cooked according to the classical scheme: boil for 10 minutes, cool for several hours. Repeat this process at least 3 times.
5. Hot jam is packaged in glass containers and sealed.

Recipe for winter jam from chokeberry with zucchini

You will need:

• 950 g black rowan berries;
• 1000 g zucchini;
• 1000 g granulated sugar;
• 3-4 g citric acid;
• 2 cinnamon pods.

Manufacturing:

1. Chokeberry is prepared in the traditional way: rinsed, blanched and dried.
2. Peel the zucchini and chop it into pieces of approximately the same size.
3. Combine berries and vegetables, add sugar, mix and leave for a couple of hours.
   
4. Then heat to a boil and cook for about half an hour. There is practically no foam formed in this jam.
5. Add cinnamon and citric acid, cool and cook again for about a quarter of an hour.
6. After this, the jam is considered ready.

By increasing the amount of chokeberry, the jam becomes thicker; otherwise, a lot of beautiful syrup is formed.

How to make chokeberry jam with cranberries

The jam is prepared according to this recipe in the traditional way, only the number of infusions is reduced to two.

You will need:

• 500 g rowan;
• 120 g cranberries;
• 600 g sugar.

Manufacturing:

1. The chokeberry is washed and blanched in boiling water for at least 10 minutes.
2. Mix with peeled cranberries, add sugar and heat over low heat.
3. When the juice from the cranberries begins to release intensively, increase the heat and cook for 5 minutes.
4. Cool the workpiece completely, then boil it again for about 5 minutes and immediately roll it up, distributing it into sterile jars.

Rules for storing chokeberry jam

You can store this healthy treat in the cellar or in a regular pantry until the next season.You just have to make sure that there are no heating devices or light sources nearby.

Conclusion

Chokeberry jam can be made using a variety of technologies and using the most unusual additives. They only retouch the slight tartness of the berries and give the finished dish a whole variety of flavors.

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