How to cook a jam from a black chokeberry: a recipe with a photo
When you pass in autumn on the streets of your nativegardening, you can not help wondering: "Is there really such a fertile time in Russia, that your own crop is almost unnecessary, our dacha owners are no longer needed?" It seems that people live the simplest, carrots and cucumbers are grown and carefully harvested, and whole placers of free vitamins are left to stupid birds and Grandfather Frost. Do not be surprised, we are not talking about cherry orchards or a sudden crop of apricots.
For sure, if your horticulturalto a partnership more than 30 years, the hedges of you and your neighbors are planted with chokeberry, in simple terms, Aronia blackberry. The plant is unpretentious, growing "in itself", but with surprising persistence yields a plentiful harvest of large, convenient berries. So why not collect and do not procure all this vitamin wealth for future use.
On the healing properties of black cherry we have already mentionedin the recipe for the syrup from the black chokeberry. It should be recognized that with this method of culinary processing of berries, almost half of the microelements necessary for your health go into production waste. Save the vitamin complex in the preparations of black ashberry can be more labor-intensive way, for example, by welding jam.
Recipe for making jam from aronia
In fact, there are many such recipes, andeach hostess has the right to choose that way of harvesting berries, which in her opinion will be either the least labor-intensive or the most effective. We will give you several recipes for jam, and leave the choice to you.
1. Cherry Flavor. We already wrote that the berries of mountain ash havean unpleasant property is a juicy astringent effect. Turning jam from black chokeberry into an analog of cherry is quite simple. For 1 kg of berries you need 1 kg of sugar and 0.5 l of water, as well as two good bunches of cherry leaves (about 100 g). The washed leaves should be boiled for at least half an hour, and the resulting broth filter. This will be the basis for sugar syrup, which is prepared in the usual way.
After this, the prepared berries are black-berryrowan trees are filled in ready-made syrup and boiled in it for 5-7 minutes. Do not forget to follow the boil and remove the foam. After the first heat treatment, the jam should be infused for several hours. Next, the usual procedure of boiling on low heat for 40-50 minutes with mandatory stirring. Everything, your cherry cherry jam from aronia tree is ready. You can pack it to the banks, it is not necessary to roll up, any variants of the lids will do.
2. Traditional recipe of jam from black cherry. This option is the longest in time. The recommended proportions are somewhat different: 1 kg of berries should be taken already 1.5 kg of sugar, and the amount of water reduced to 300-400 ml. First of all, cook the syrup until the sugar is completely dissolved. Chokeberry (naturally, separated from brushes and washed), blanch in boiling water for 5-7 minutes, pour into cooked dishes and pour hot syrup.
Harvest for future jam from mountain ash shouldsettle for 5-6 hours, after which the hostess will have to brew berries for more than an hour on a low heat, regularly taking off the foam from the jam. Then another 10-12 hours soak in a cool place. Finally, at the last stage, the berries are removed from the syrup, they are laid out on the prepared jars, and the sweet mixture is boiled again and these jars fill up.
3. Jam-assortment of black chokeberry. There are several ways to pay offan unpleasant astringent astringent taste, adding to the composition of blanks from it natural oxidizers in the form of citrus or native for us apples and plums. The proportions of the main ingredients are practically unchanged here: 1 kg of berries, 1.3-1.5 kg of sugar, 400 ml of water, but the enlargement of the recipe due to one lemon (or two oranges) and 300 g of apples can be given by a barberry jam special piquancy.
The preparatory stage (mine, blanching berries,we prepare the syrup), but at the first cooking in the mixture it is already possible to add the apples cut into slices. The preparation process is recommended to be divided into three 10-15 minute approaches, during which the jam from the mountain ash is brought to a boil over low heat. At the last step, the crushed citrus is added to the syrup, after which the prepared jam is poured into cans and sent for storage.
Do not be afraid to experiment, do not be lazy to collect what nature gives you, and stay healthy throughout the winter.
Read also a simple recipe for jam from aronia.
Author: Katerina Sergeenko
