Homemade red rowan jam

Red rowan is a berry that for most is interesting solely from an aesthetic point of view. Few people know that it has unique healing properties that have long been used in folk medicine. Few people have heard of red rowan jam - after all, you can’t buy it in a store or supermarket. It can only be made with your own hands, and it is difficult to find a more healthy delicacy during the winter cold. Moreover, among all the preparations for the winter, jam from this berry is the easiest to make.

Beneficial properties of red rowan jam

The rich vitamin and mineral composition of red rowan allows it to take a confident place among the most healing berries growing in the middle zone.

1. In terms of carotene content, rowan can outperform even carrots and therefore can help with vision problems.
2. Vitamin PP contained in rowan jam can bring invaluable benefits, relieving irritability, nervous tension and insomnia.
3. In terms of vitamin C content, red rowan berries are quite comparable to the well-known black currants and lemons in this regard, which means rowan jam supports the immune system, fights colds and bronchitis and strengthens the walls of blood vessels.
4. Sorbic acids can prevent gastrointestinal infections.
5. And in terms of the amount of phosphorus contained in rowan, it can easily compete even with fish.
6. The berries contain a lot of tannins and they have pronounced antiseptic properties.

In rowan jam, most of these healing properties are perfectly preserved. It is not for nothing that in the old days, preparations made from red rowan were valued on a par with mushrooms and berries, such as lingonberries and cranberries. Many may be deterred by the apparent inedibility of the berries, since in their raw form they clearly exhibit astringent properties bordering on bitterness. But if you know all the secrets of this unusual berry and the subtleties of its culinary processing, then jam from it may seem like a real delicacy.

But each product has its own limitations.And red rowan jam, in addition to its benefits, can also be harmful. It should be used with caution by people who have recently suffered strokes or heart attacks, have increased blood clotting and a predisposition to thrombophlebitis, as well as high stomach acidity.

How to make rowan jam from red rowan

From ancient times to this day there has been a holiday at the end of September - Peter and Paul the Fieldfare. Starting from this day, it was possible to collect red rowan for winter preparations. In the middle zone, by this time the first frosts had already occurred, and rowan therefore lost some of its bitterness and astringency.

But if you collect rowan before frost and hang it somewhere indoors with a cool temperature, it can be stored for a very long time, sometimes even throughout the entire winter period.

To subsequently relieve rowan jam from unpleasant taste sensations, use the following practical techniques.

Regardless of the period in which the berries were collected, they should be placed in the freezer for several days before processing. Opinions differ about the length of time it takes to keep red rowan berries in the freezer. Some argue that a few hours are enough, while others insist on keeping them in the freezer for up to several days until the bitterness is completely removed. This may be due to different varieties of red rowan. After all, modern garden varieties, and even those grown in the south, may have minimal bitterness in their fruits. And wild rowan berries grown in northern conditions may require additional procedures to completely get rid of bitterness.

One of these procedures is to pre-soak the berries in cool water, similar to some mushrooms. You can soak red rowan for 12 hours to 2 days, remembering to periodically change the water to fresh water. Finally, the water is drained again, and the berries are used for processing.

Another way to get rid of astringency and bitterness in rowan is to blanch the berries for 3-5 minutes in boiling and even slightly salted water.

There are several basic ways to cook rowan jam. In addition to the preparatory procedures, all methods are divided into those that use repeated infusion of berries in syrup and those in which the berries are boiled in one or at most two steps.

The taste and consistency of rowan jam varies, and in order to understand these differences, you should prepare the dish at least once in several different ways, at least in small quantities. From the point of view of usefulness, of course, those cooking methods that use minimal heat treatment, even with numerous infusions of jam in between cookings, win. Well, the most useful recipe will be the recipe for making rowan jam without heat treatment.

It should be understood that rowan still has a rather specific taste and is not compatible with all fruits and berries. The most optimal neighbors for jam are apples, pears, pumpkins and fruits from the citrus family. Spicy-flavoring additives such as vanillin, cinnamon or nuts also harmonize well with rowan.

Classic red rowan jam recipe

This recipe for making rowan jam has been used since ancient times, and, despite the apparent complexity, the preparation procedures themselves do not take much time and effort.

You will need:

• 1 kg of red rowan berries;
• 1 glass of water;
• 1 kg granulated sugar.

Preparation:

1. Rowan berries should definitely be sorted and removed that are spoiled, diseased or too small, which will still not be of much use.
2. Then they are soaked for a day in water. During this time, the water should be replaced with fresh water twice.
3. A syrup is prepared from water and sugar according to the recipe, boiling it for 3-5 minutes.
4. Soaked and washed berries are placed in hot syrup and left for another day.
5. Then the berries themselves are removed with a slotted spoon into a separate container, and the syrup is boiled for 15-20 minutes.
   
6. Combine the rowan berries and syrup again and leave for another 6-8 hours.
7. Then put the jam on low heat and cook after boiling for about half an hour, occasionally stirring it with a wooden spoon.
   Important! Rowan berries in the finished jam acquire a very attractive amber hue.
8. After the jam has thickened, it is packaged in dry sterile jars (pre-dried in the oven) and sealed hermetically.

Red rowan jam “Royally”

It is not for nothing that the jam made according to this recipe has such a loud and sonorous name. After all, in the old days, only royalty were worthy of tasting such an exotic dish with incomparable healing properties.

You will need:

• 1 kg of red rowan;
• 1.2 kg sugar;
• 400 g oranges;
• 250 ml water;
• a pinch of cinnamon;
• 100 g peeled walnuts.

And the actual preparation of royal red rowan jam using the given recipe is not at all that difficult.

1. The rowan is washed, dried and placed in the freezer for several hours.
2. Without defrosting, pour the berries into a saucepan, add the amount of water specified in the recipe and place on low heat.
3. After boiling, the rowan is removed from the broth into a separate container, and the required amount of sugar is added there and boiled until it is completely dissolved.
4. Oranges are scalded with boiling water, cut into several parts and be sure to remove all seeds, the taste of which can negatively affect the finished dish.
5. Then the oranges, along with the peel, are cut into small pieces or crushed in a blender.
6. The boiling syrup is supplemented with chopped oranges and rowan berries.
   
7. Cook for 40 minutes over low heat, stirring and skimming, then add walnuts chopped with a knife.
   Important! Depending on the housewife’s taste preferences, the nuts can be either crushed into powder or left in small pieces.
8. Cook for another 10 minutes and immediately pack into sterile jars and seal tightly.

How to make jam from frozen red rowan

Since rowan berries, collected after frost, have already given up some of their bitterness, they no longer need special freezing. After all, as already mentioned, jam made from frozen red rowan has a milder taste. However, another method is traditionally used to make the berries more juicy and rich in taste after freezing.

According to the recipe you will need:

• 1 kg of rowan without branches;
• 2 glasses of water;
• 1.5 kg of sugar.

Preparation:

1. At the preparatory stage, the rowan berries are thoroughly washed under running water and laid out in one layer on a baking sheet in a not very hot oven, at a temperature of about + 50 ° C.
2. Keep in such conditions for 1-2 hours, and then further immerse for 5 minutes in water that has just boiled and been removed from the heat.
3. At the same time, prepare syrup using water and sugar.
4. After the sugar has completely dissolved, the berries are dipped into the syrup, heated again to a boil and set aside for a quarter of an hour.
   
5. Place the pan with jam on the fire again and, after boiling, set aside for a quarter of an hour.
6. This procedure is repeated 5 times.
7. After this, the syrup with berries is again left at room temperature overnight (about 12 hours).
8. The next day, the berries are removed from the syrup, and it is boiled separately until thickened for 20-30 minutes.
9. The berries are placed in sterile glass jars and poured with boiling syrup.
10. The jars of rowan jam are then immediately sealed for the winter and left to cool upside down.

Five-minute red rowan jam for the winter

The principle of making five-minute red rowan jam for the winter is similar to the method described in the previous recipe. Since rowan berries are hard and dry, they simply need time to soak. The composition of ingredients in this recipe also remains unchanged.

Preparation:

1. The prepared berries are poured with hot syrup and left initially overnight to soak.
2. Then they are heated several times to a boil, allowed to simmer for exactly 5 minutes and set aside until cool.
3. The procedure is repeated at least 2-3 times, after which the five-minute rowan jam can be rolled into jars for the winter.

Recipe for making red rowan jam with orange for the winter

Using the principle of making five-minute jam, you can create a very tasty rowan dessert with the addition of oranges.

For this you will need:

• 1 kg of red rowan;
• 1 large and sweet orange;
• 1.5 glasses of water;
• 1 kg sugar.

The orange is crushed together with the peel, removing only the seeds. Add it to the jam at the first stage of cooking.

A quick recipe for making red rowan jam

And even the fastest and simplest recipe for making rowan jam involves infusing the berries in syrup for at least 12 hours. Such are the characteristics of this berry, otherwise the taste of the jam will leave the best. With the same ingredients, the recipe preparation technology will be approximately as follows.

1. Rowan, drenched in hot sugar syrup, is left to soak overnight.
2. Then heat to boiling.
3. If you can store the finished jam in the refrigerator, then you don’t need to do anything else. Simply put the workpiece into jars, cover with plastic lids and cool.
4. If it is more convenient to store the jam outside the refrigerator, then after boiling, boil it for another 20-30 minutes, and only then seal it.

Red rowan jam through a meat grinder

For those who are interested in quick cooking recipes, you can also offer a not entirely traditional, but very simple method of making jam from red rowan, scrolled through a meat grinder.

You will need:

• 1 kg of rowan;
• 1.5 kg sugar;
• 1.5-2 g vanillin;
• 250 ml water.

Manufacturing:

1. Rowan, as usual, is first soaked for a day and then blanched for 4-5 minutes in boiling water.
2. The water is drained, and the slightly cooled berries are passed through a meat grinder.
3. Mix with the amount of sugar required by the recipe and let it brew for a couple of hours.
4. Then put on low heat and cook for about a quarter of an hour.
5. Add vanillin, mix and cook for the same amount.

Recipe for red rowan jam in a blender

The principle of making rowan jam in a blender is practically no different from the one described above, using a meat grinder. Only the process itself is further simplified by the fact that after blanching, you don’t have to drain the water, but grind the berries directly in a container of water using a submersible blender.

Further, the manufacturing process is completely similar to that described above.

How to make red rowan jam with apples

Apples, both in their structure and in their taste, are most harmoniously combined with red rowan. You can use any variety of apples; sour ones, such as Antonovka, and, conversely, sweet ones are excellent. But the taste of the jam will change, so you need to focus on your taste preferences.

The recipe for rowan jam with apples is presented below along with a photo.

You will need:

• 1 kg of red rowan;
• 1 kg apples;
• 2 kg granulated sugar;
• 2-3 g cinnamon;
• 800 ml water.

Manufacturing:

1. First the syrup is made. To do this, water and sugar are not only brought to a boil, but also boiled for a quarter of an hour so that the syrup begins to thicken slightly.
2. Rowan berries are blanched in separate water, to which 10 g of salt (1 tsp) is added per 1 liter.
3. The apples are washed, cut into halves, the core is removed, and then cut into thin slices or pieces of a convenient shape.
4. Place apples and rowan berries into the thickened hot syrup, mix thoroughly and set aside for 2 hours.
   
5. Place the future jam on moderate heat and cook for 10-15 minutes, being sure to remove the foam.
6. Remove from the heat until it cools and put back on the fire.
7. The third time, add cinnamon and cook the jam until the apple slices are transparent - this usually takes 20-25 minutes.
8. Rowan jam with apples is ready - it can be packaged in jars while hot, or you can let it cool and then put it in prepared containers and seal it for the winter.

Pear jam with red rowan

Rowan jam with pears can be cooked using the same principle as with the addition of apples. Pears will add additional sweetness and juiciness to the preparation, so the amount of sugar in the recipe can be slightly reduced if desired.

Prepare:

• 1 kg of pears;
• 400 g red rowan;
• 1 kg sugar;
• 400 ml water.

Red rowan jam without cooking

Using a simple recipe, you can make very healthy and tasty raw jam from red rowan, which will retain 100% all the beneficial substances contained in the berries. And in order to completely remove the bitterness from the berries, they must be frozen before cooking for several days. And then soak in water for at least 24 hours. During this period, you will need to drain the water from the rowan berries twice and fill them with fresh water. This type of rowan jam will be especially tasty if you prepare it with walnuts.

To make a healing preparation according to the recipe you will need:

• 1 kg of red rowan;
• 2 cups natural honey;
• 2 cups peeled walnut kernels.

To protect yourself and not spoil the taste of the finished dish, peeled nuts are first poured with boiling water and kept covered for 10-12 minutes. Then they should be dried a little in a moderately heated, dry, clean frying pan.

The process of making raw rowan jam according to the recipe is extremely simple:

1. The prepared berries and nuts are ground through a meat grinder.
2. Honey is added to the mixture in parts and gently mixed until a homogeneous composition is obtained.
3. Raw jam is laid out in dry sterile containers, covered with nylon lids and stored in a cool place without access to light.

The mixture can be consumed daily to support immunity, 1-2 small spoons with tea or on its own.

Dry red rowan jam

No less interesting and also quite simple to prepare the so-called dry rowan jam.

This preparation resembles candied fruits in taste and appearance and can be used to decorate cakes, pies and any other baked goods. The delicacy can be prepared only from red rowan, or you can use a mixture of berries and fruits, as in the recipe below.

You will need:

• 0.3 kg of red rowan;
• 0.3 kg chokeberry;
• 0.4 kg plums;
• 300 ml water;
• 400 g of sugar for syrup and 100 g for sprinkling;
• 1 g cloves.

Manufacturing:

1. For both types of rowan, separate the berries from the branches and put them in the freezer for several hours.
2. Rinse the plums and halve them, removing the pits.
3. Mix water with sugar and prepare syrup by boiling it for several minutes.
4. Place fruits and berries, cloves in boiling syrup and cook for about 5 minutes, removing foam, and let sit for several hours.
5. Then repeat this process several times.Fruits and berries should retain their shape, but the color should change to honey-amber.
6. After cooling again, remove both the rowan and plums from the pan with a slotted spoon and place them in a sieve to drain.
   Attention! Cooking syrup can be used to prepare compotes, jams and other sweet dishes.
7. Meanwhile, heat the oven to + 80-100 °C.
8. Grind the granulated sugar for sprinkling to powdered sugar in a coffee grinder.
   
9. Sprinkle berries and fruits with powdered sugar and place on a baking sheet covered with waxed baking paper.
10. Dry them in the oven for about two hours so that they are only slightly wilted, but in no case are they too dry.
11. Prepared fruits can be stored in glass jars with parchment lids or even in thick cardboard boxes.

How to make delicious red rowan and pumpkin jam

It is perhaps difficult to imagine a more unusual recipe than this one. But, oddly enough, pumpkin goes incredibly well with any variety of rowan. It brings usefulness, nutritional value and richness of color to the rowan preparation.

You will need:

• 1 kg pumpkin;
• 500 g rowan;
• 500 g sugar;
• 1 g vanillin;
• 1 tsp. chopped lemon zest.

Manufacturing:

1. Prepared rowan berries are traditionally blanched in boiling water.
2. The pumpkin is peeled, washed and cut into small cubes or bars.
3. Add 2/3 of the amount of sugar specified in the recipe, mix and set aside to release the juice.
   Important! If the pumpkin is not very juicy, you can add a few tablespoons of water to it.
4. The container with the pumpkin is heated and boiled until the pulp becomes soft.
5. Then add rowan berries and the remaining 1/3 of sugar to the pumpkin.
6. Cook for about 20 minutes until the berries soften.
7. Add lemon zest and vanillin and simmer for a few more minutes.
8. Place the prepared rowan jam into glass containers.

How to make red rowan jam in the microwave

Using a microwave, you can prepare rowan jam in the simplest and fastest way. Apart from the preliminary preparation of the berries, the process will take no more than half an hour.

You will need:

• 500 g rowan;
• 500 g sugar;
• a quarter of a lemon along with the peel.

Manufacturing:

1. Pour soaked or pre-blanched rowan berries into a microwave-safe container and add sugar on top.
2. Place the container with berries in the microwave at the highest power for 25 minutes.
3. Meanwhile, scald the lemon. Cut a quarter from it and, after removing the seeds, chop with a sharp knife along with the peel.
   
4. When the timer rings, add the chopped lemon to the rowan berries and set the timer for another 5 minutes.
5. The rowan jam is ready, you can taste it immediately or put it in jars for storage for the winter.

Recipe for red rowan jam in a slow cooker

It is also easy to prepare rowan jam using a slow cooker.

Prepare standard ingredients:

• 1 kg sugar;
• 1 kg of berries.

Manufacturing:

1. As in other recipes, it all starts with soaking the rowan for a day in cold water.
2. Then the berries are placed in a multicooker bowl, covered with sugar and the “Jam” or “Jam” mode is turned on for 1.5 hours.
3. You need to turn on “Pause” a couple of times and check the condition of the jam, stirring it if necessary.
4. At the last stage, the rowan jam is placed in jars as usual and rolled up.

Rules for storing rowan jam

A hermetically sealed red rowan preparation can be stored indoors in a place without exposure to light. Other storage features are described in the relevant chapters.

After uncorking, it is better to store the jar of rowan jam in the refrigerator.

Conclusion

Red rowan jam will help maintain good spirits and body throughout the winter. Cooking it is not so much difficult as it takes a long time, but you can always find faster recipes.

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