Red rowan jam

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   Rowan is usually harvested in August-September. It grows both in the garden and in the forest; wild berries are, of course, more environmentally friendly and healthy. Rowan has a peculiar bitterness, which scares many housewives about using it for food. But in fact, it’s easy to get rid of the bitterness in berries by freezing rowan berries in the freezer, or waiting for frost and picking the berries after them.

2. STEP 2

   

   Let's prepare the ingredients for the jam.

3. STEP 3

   

   We separate the rowan berries from the branches, rinse them thoroughly under running water, drain them in a colander, and let them dry. After this, the berries can be placed in the freezer for several hours to remove the bitterness from the rowan. If you like the taste of fresh rowan, you don’t have to freeze it.

4. STEP 4

   

   Pour clean water into a saucepan for making jam, add sugar and put on fire. Cook the syrup, stirring with a spoon over medium heat until the sugar is completely dissolved. Then add the rowan berries into the syrup. Let the jam mixture boil and immediately turn off the heat. Cover the pan with a lid and leave at room temperature for 6 hours.

5. STEP 5

   

   After the specified time, put the jam on the fire again, after the mixture boils, reduce the heat to minimum and cook the jam for about 20 minutes, skimming off the foam that forms on the surface.

6. STEP 6

   

   Place the hot jam into sterile jars and close them with lids. Let the jam cool under a blanket at room temperature and store it in a cool place.

7. STEP 7

   

   On winter days, a jar of such delicious aromatic jam will perfectly complement tea drinking with the family or will serve as an excellent filling for pies. Bon appetit!

Comments on the recipe

Yura

15.08.2023

4.7

The recipe is interesting, I will try it, thanks for the idea. I will offer a recipe for rowan tincture using red rowan.

Moderator Ksenia

15.08.2023

4.9

We have several rowan trees growing at our dacha, and every year they bear fruit with a huge number of berries. I have never cooked any of them, because they are very bitter. And this year I stared at the red rowan berries and thought that maybe it was still worth trying my luck. I heard many times that rowan is a very healthy berry, so I decided to make very healthy jam from it. For red rowan jam, I took half a kilo of berries, the same amount of sugar and 250 ml of water. I put the rowan in the freezer overnight. But this did not affect her taste in any way. She was still bitter. Perhaps it was necessary either to keep the berries in the freezer longer, or the temperature should have been even lower. The rowan was infused in sugar syrup for seven hours. From half a kilo of berries I closed a liter jar of jam, and there was still a little left. For testing. The jam turned out bittersweet. The bitter taste is felt brighter. My daughter tried it and didn't like it. But the son ate everything that was not included in the jar. Even without tea. I announced to the children that rowan jam is very healthy, and we will eat it in the cold season to strengthen the immune system. In fact, I don't really mind the bitter taste of jam. My mother made viburnum jam. It also doesn’t turn out very tasty (to my taste), but during illness it helped me recover faster. So for me, the benefits of rowan jam are primarily important, and not its taste. Thanks for the recipe!