What can you cook black rowan for the winter? Harvesting chokeberries: recipes for the winter. Chokeberry jam recipe

They are rich in vitamins C, P, E, PP and B vitamins. In addition, chokeberry fruits also contain carotene and a number of microelements, the main of which are iron, boron, iodine compounds, copper, manganese and molybdenum. Thanks to such a rich composition, chokeberry berries are widely used in Russia, and given that not everyone likes chokeberry fresh, the existence of a huge number of recipes for it and its storage is understandable. Let's look at the most popular of them.

When is the best time to pick chokeberry berries?

Even if you don’t know exactly when it’s time to pick berries for, it’s not difficult to figure out this issue. Rowan, like many other plants, begins to be collected in the autumn ( in September-October), since it is at this time that you will be able to pick well-ripened berries, which will later become excellent components of jam, a variety of compotes, liqueurs and other delicacies.

In winter, they will turn out to be a real godsend, because any preparations made from chokeberry can diversify the table and bring a lot of useful benefits to the body that increase immunity. If you are not used to canning, then berries collected in the fall are also perfect for or. By the way, to harvest chokeberry without cooking, if you want to get a berry with the highest taste characteristics, it is preferable to collect rowan fruits after the first ones, when they reach their full perfection and are filled with the greatest amount of useful substances.

Preparing chokeberries for drying

You already understand what can be done with it, but before moving on to canning or drying, the collected fruits still need to be prepare correctly.

So, before drying the chokeberry collected after frost, it must be removed from the umbrellas, washed well under running water and sorted, separating ripe and juicy berries from spoiled or deformed specimens. As soon as the water has drained and the fruits have dried slightly, they are laid out in a thin layer on a tray or plywood boards and dried.

There are several ways to achieve your plan. You can place the tray in the oven or dryer, or you can leave it in bright sunlight in a well-ventilated place. Each option has its own disadvantages and advantages, which we will discuss below.

Methods for drying chokeberry

As we just noted, there is three main ways drying berries: using a regular household oven, using a special electric dryer and outdoors, under direct sunlight.

Of course, for quick drying you will need the heat of an electrical appliance, but if you are not in a hurry and have enough space, then natural drying will be a more acceptable option.

Air drying

Drying berries in the open air is the simplest and least expensive way obtaining well-dried chokeberry fruits. You just need to prepare the rowan in the above way, scatter it on a baking sheet in one layer and place it in a well-ventilated place, remembering to stir during the drying process.

When the fruits stop shrinking and become wrinkled, they can be removed for further storage. However, if weather conditions or any other factors do not allow you to dry the chokeberry fruits well naturally, then you can complete the process by drying the berries in the oven at a temperature not exceeding +60 °C. However, in any case, mountain ash should not lose its characteristic color and smell.

Oven drying

Many housewives prefer to dry chokeberry berries in a regular household oven. From a practical point of view, this decision is quite understandable, because much less time is spent on harvesting fruits. As in the previous version, the berries removed from the umbrellas are washed well and wait until the water has completely drained, but only before placing them directly in the oven, the fruits are laid out on a dry and clean towel, which should remove any remaining liquid.
After the berries have dried well, they can be placed in the oven, preheated to +40°C. At this temperature, the fruits should be dried for about half an hour, after which the temperature is raised to +60°C and the process is continued until the berries are completely ready.

To determine whether the chokeberry has dried or not, pay attention to the presence of water drops on the fruit: if they are present, it means that the drying is not finished yet.

As with natural drying, rowan is periodically stirred, not allowing it to sit on one side for a long time. In addition, you can harvest chokeberry berries with brushes, for which they are cut off and, strung on a thread, hung in the attic, veranda or balcony.

Drying in an electric dryer

Modern household appliances make our lives much easier, and this also applies to the issue of preparing seasonal fruits or berries. So, if you have an electric dryer, you can dry chokeberry very quickly, while maintaining the maximum amount of its beneficial properties.
How to properly perform drying in such a miracle device? Prepared berries (clean, without leaves or spoiled specimens) are washed in running water and given time to drain completely. After this, the fruits are laid out on a sieve in a thin layer (as when dried in an oven, no more than a few centimeters in thickness) and placed in an electric dryer, setting the temperature to +60-70 °C.

Important! Always strictly adhere to the instructions in the instructions for the device. Usually it indicates the required time and other nuances regarding the operation of the electric dryer..

Well-dried chokeberry should completely get rid of water, while maintaining its natural color (the fruits should not acquire a red-brown tint). It should also be noted that with this method of drying, chokeberry berries lose their unpleasant astringency, and their taste becomes sweetish with a barely noticeable sourness.

How to store dried berries

The method of storing chokeberry largely depends on the method of its preparation. For example, packed in boxes fresh rowan stored in a dry room at a temperature of +2-3 °C and humidity 80-85%. Under such conditions, the berries dry out and darken over time, but remain suitable for six months.

Slightly frozen rowan scutes often strung on a thread and hung in a dry and cold place (for example, in an attic or barn), and in areas with stable winters it is stored in this way until spring.
As for the good dried berries chokeberry, the best place to store them is in plastic containers or glass containers tightly closed with nylon lids. You can also use wooden containers, but the main condition is to protect the fruit from moisture. If this requirement is met, the workpiece can be stored for up to two years.

Dried fruits retain a pleasant aroma and natural shine, although they look wrinkled and become crumpled when squeezed in a fist.

Did you know? The fruits of dried chokeberry are used in the treatment of sclerosis, hypertension, hemorrhagic diathesis, diabetes mellitus, atherosclerosis, capillary toxicosis, glomerulonephritis, allergies and many other diseases. Often the fruits of the plant are included in medicinal preparations.

How to freeze chokeberries

One of the most convenient ways to prepare berries for the winter is to use the freezer. Therefore, if your refrigerator is equipped with a large freezer compartment, you should consider the option of frozen chokeberries. Such fruits always remain fresh, and the process of harvesting them does not require any costs.

Of course, like any other option for creating stocks for the winter, freezing chokeberries has its own instructions: Having sorted, washed and dried the berries, they are placed in portioned bags (a must) and tied tightly (can be sealed).
After this, the chokeberries are evenly laid out in the freezer compartment and left there until completely frozen. In some cases, fruits can be frozen in bulk and only then placed in a tightly closed container.

You should not unnecessarily defrost the entire volume of harvested berries if you only need to take a handful for making compotes or pie. When they are thawed and re-frozen, they lose a significant amount of vitamins, and the more often you do this process, the less vitamins remain.

Chokeberry raisins

Another good solution for storing chokeberry berries for the winter is to create raisins. To do this, you will need 1.5 kilograms of peeled berries, 1 kilogram of sugar, 2 glasses of water and 1 teaspoon of citric acid.

First of all, you need to cook the syrup from water and sugar, after which berries and acid are dipped into it and cooking continues for 20 minutes. After the specified time has passed, the berries are taken out, placed in a colander and cooled. As soon as all the syrup has drained, you should place the fruits on parchment paper, which is spread on a baking sheet. As with conventional drying, future chokeberry raisins must be stirred periodically, continuing to dry for 3-4 days. As soon as it reaches the desired state, it is poured into a paper bag or glass jar, covered with a gauze bandage.

Did you know?To improve the taste of chokeberry raisins, sprinkle the berries with powdered sugar before drying.

In addition to the fruits, you will also have the syrup in which they were boiled. Do not pour it out, because if you pour it into a sterile container, then in winter you will have something to prepare delicious drinks and jelly from.

Chokeberry, pureed with sugar

If you want to get a healthy chokeberry preparation without heat treatment, then perhaps the best option would be berries ground with sugar.

This composition will retain all the beneficial compounds and vitamins of the plant, which will be a real boon during cold epidemics or when vitamin deficiency occurs. All you need in this case is one kilogram of berries and 500-800 grams of sugar. The difference in the amount of sugar depends on individual preferences, that is, if you prefer sweeter fruits, then it is better to take 800 grams, but if you like the slight natural sourness of chokeberries, then 500 grams will be enough.

Before harvesting, sort the berries well, separating them from the branches, and rinse the fruits under running water.

After lightly drying the rowan, take a blender and grind it, adding sugar. Instead of a blender, you can use a regular meat grinder, passing the berries through it twice. At the end you will get a homogeneous berry mixture, which must be given time to brew.
Then, after mixing the puree again, it can be poured into hot, only sterilized jars, tightly closed with the same sterile plastic lids.

The finished jars are left to brew so that the fruits release even more juice (during this time the sugar will completely dissolve), and then the closed containers are put in a cool and dark place (you can use a regular refrigerator).

They can be dried at a temperature of 60°C, frozen, and made into jam, preserves, and juices.

Fruits must be prepared before processing: rinse with running water, sort by size, remove crumpled or damaged berries, separate the berries from the scutes. Those who grow chokeberry have probably prepared it for the winter more than once. Let's share healthy and delicious recipes.

Juices and compotes

NATURAL JUICE. The berries are washed in brushes, separated from the stalks, and chopped in a meat grinder. Transfer to an enamel pan, adding half a glass of water for each kilogram of mass, heat in a water bath at 60°C for ten minutes. This promotes better juice yield and the transfer of biologically active substances into the juice. The juice is squeezed out with a juicer, heated to 80-85°C and pasteurized in small jars at a temperature of 85°C (half-liter jars - 10 minutes, liter jars - 12-15 minutes). The juice can be preserved using the hot pour method: boil for three minutes, pour into sterilized glass jars of 2-3 liters, roll up and place the lid down until completely cooled.

The cake left after squeezing the juice contains many more useful substances. It is poured with warm boiled water, left, stirring occasionally, for three to four hours and squeezed out again. You can also use the cake for jelly, adding apples or lemon. To improve the taste of canned juice, you can add sugar (50 g per liter of juice) or apple juice (0.5 liter of apple juice per liter of chokeberry juice), or sea buckthorn juice.

JAM SOUTH NIGHT.Blanch the prepared berries in boiling water for two minutes, transfer to boiling sugar syrup, hold over low heat for five to seven minutes, remove from heat and stand for eight hours, then cook until tender. In the finished jam, the fruits do not float to the top, but are evenly distributed in the syrup. A drop of syrup poured onto a saucer retains its shape without spreading. At the end of cooking, add citric acid.

You will need: 1 kg of fruit, 1 kg of sugar, 1 glass of water, 1 g of citric acid or 1/3 of a lemon.

Transfer the finished jam into clean glass jars, cover with gauze, and on the second day close with plastic lids. Store in a cool place.

CHARMONY COMPOTE. Blanch the prepared berries at a temperature of 90-95°C for 2-3 minutes, place in jars up to the shoulders and pour hot (80-85°C) sugar syrup and leave for 2 to 6 hours. Pasteurize at a temperature of 95°C: half-liter jars for 15-20 minutes, liter jars for 20-25 minutes.

Ingredients of the filling: for 1 liter of water - 500-700 g of sugar.

This recipe is improved if you use sweetened apple juice for filling (250-350 g of sugar per 1 liter of juice). Chokeberry fruits with apple juice are softer, more tender and more harmonious in taste. You can prepare homemade preparations such as assorted compotes (chokeberry with apples, sea buckthorn, pear), but in this case there should be no more than 15% rowan.

COMPOTE OF BLACK ROWAN BERRY. Separate the rowan berries from the scutes, wash and soak for 2-3 days, periodically changing the water. Then transfer to jars and pour hot sugar syrup, add 3 - 4 g of citric acid. Sterilize in boiling water: liter jars for 25 minutes.

Ingredients of the filling: per 1 liter of water - 400-600 g of sugar, 3 - 4 g of citric acid.

COMPOTE WITH FRUIT AND BERRY SYRUP WITHOUT SUGAR. Soak the prepared rowan berries for 2-3 days, periodically changing the water. Place the fruits in jars and pour boiling juice from red, black currant or apple. Sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 25 minutes.

Chokeberry jam

Even inexperienced housewives can easily make such homemade preparations.

BLACK ROWAN BERRY JAM. Pour boiling syrup over blanched and cooled berries, bring to a boil and cook until tender. For 1 kg of chokeberry - 1 kg of sugar, 0.5 liters of water.

BLACK ROWAN BERRY JAM COOKED IN A PRESSURE COOKER. Place a clean washed cherry leaf, berries, half the amount of sugar into the pressure cooker and add water. Close the lid of the pressure cooker, put it on the fire and from the moment of boiling (the pressure cooker hisses) cook for 10 minutes. Cool the pressure cooker so that you can open the lid, transfer the jam to a cooking basin, remove the cherry leaf, add the second half of the sugar, stir and from the moment of boiling, cook until tender (about 20 minutes).

For 1 kg of chokeberry berries - 1.2 kg of sugar, 50 g of cherry leaf, 400 g of water.

BLACK ROWAN BERRY JAM WITH APPLES. (Method 1). Blanch prepared berries and sliced ​​apples, peeled and cored, in boiling water for 3 - 5 minutes. Cool, put in a cooking basin, pour in sugar syrup and cook in 2-3 batches until tender.

For 0.5 kg of chokeberry - 0.5 kg of apples, 1.3 kg of sugar, 0.5 liters of water.

BLACK ROWAN BERRY JAM WITH APPLES. (Method 2). Blanch the prepared berries in boiling water for 3-5 minutes, cool, let the water drain and place in a cooking basin. From two glasses of water and 500 g Make a syrup with sugar and pour it over the berries. Bring to a boil, simmer for 3-4 minutes. and leave for 8-10 hours. Bring the berries to a boil again, add sugar and cook until tender.

Cut the apples into slices, peel and core them, blanch for 8-10 minutes, without letting them boil. In 15-20 minutes. Before the end of cooking, add apples to the jam. To ensure that the apples are evenly mixed, shake the bowl in a circular motion from time to time. At the end of cooking, add citric acid and vanilla sugar or cinnamon to the jam.

For 1 kg of berries - 300 g of apples, 1.5 kg of sugar, 2 glasses of water, 5-7 g of citric acid, vanillin or cinnamon.

Jams and marinades

JAM FROM BLACK ROWAN AND JAPANESE QUINCE. Cook the prepared chokeberry berries until completely softened in a small amount of water. Add sugar and cook for 5-10 minutes. Place the chopped pieces of Japanese quince into the boiled mixture and cook the jam until it is ready: it thickens, and the fruits of the Japanese quince become transparent. Place hot jam into sterilized jars.

For 1 kg of chokeberry - 0.4 kg of Japanese quince, 1-1.6 kg of sugar, 0.2 liters of water.

BLACK ROWAN BERRY MARINADE. Prepared sweet without vinegar. It is better to take chokeberry fruits with apples (assorted) for the marinade. The fruits placed in jars are filled with hot marinade up to the shoulders, kept for 4-6 hours, then pasteurized at a temperature of 85-90°C for 15 minutes, hermetically sealed.

Ingredients of the filling: for 1 liter of water - 670 g of sugar, 3-4 pcs. allspice, 1 - 2 pcs. cloves and cinnamon, bring to a boil.

This berry can compete with citrus fruits in terms of vitamin C content, and in terms of the amount of useful iodine it is ahead of gooseberries, strawberries and raspberries, but, unfortunately, not many people use it for preparing preparations for the winter. All this is due to the astringency of the fruit and hard skin. Fortunately, there are technologies for making chokeberry jam, preserving the benefits of the berries, eliminating the astringency and making the skin softer. The most delicious of them are presented in our selection.

The classic recipe for jam from this berry has a cherry flavor, which gives a combination of the taste of rowan and vanilla.

List of ingredients used and their ratio:

• 1200 g sugar;
• 250 ml water;
• 3-5 g vanilla powder.

Classic jam recipe step by step:

1. Carefully remove the berries from the bunches, selecting dry specimens, leaves and stalks. Rinse the rowan and place in a colander to drain all the water.
2. Meanwhile, boil water in a wide-bottomed saucepan, transfer the prepared berries and carefully stir them with a spatula for five to seven minutes until each one is immersed in boiling water.
3. Next, add sugar to the berries, stir and cook for 15 minutes after boiling, cool. Return the jam to the heat again, add vanilla and simmer for another quarter of an hour. After this, the jam is ready for subsequent sealing and storage in prepared containers.

How to cook with lemon and orange

Adding citrus fruits to chokeberry jam almost completely deprives the finished product of the astringency that many people dislike.

For one serving of an invigorating delicacy made from rowan, orange and lemon you will need:

• 1000 g chokeberry berries;
• 1 large orange;
• 1 lemon;
• 1000 g sugar.

Work algorithm:

1. Sort the rowan, rinse under running water and dry. Wash the lemon and orange thoroughly, pour boiling water over them, cut into small slices and remove the seeds.
2. Grind the berries and citrus fruits together with the peel through a meat grinder, add sugar, stir and cook the jam for 40-45 minutes after boiling. Then seal it hot into jars.

With apples

Chokeberry jam with apples is prepared from the following list of ingredients:

• 1000 g chokeberry;
• 700 g apples;
• 1200 g granulated sugar;
• 400 ml of drinking water;
• ¼ lemon (juice);
• 1-2 cinnamon sticks.

Step-by-step preparation:

1. Blanch the prepared rowan berries in boiling water for five minutes, then immediately cool under running cold water.
2. Boil syrup from water and half a kilogram of sugar, dip the rowan berries into it, and after five minutes of active boiling of the berries, turn off the heat and forget about the chokeberry in the syrup for at least 8 hours, or better yet, overnight.
3. Pour the remaining sugar into the chokeberry syrup, stir and put on fire. Meanwhile, peel and seed the apples, cut them into slices, blanch them for 6-8 minutes in boiling acidified water and also cool under running cold water.
4. Add the prepared apples to the boiled rowan, add cinnamon and lemon juice to taste. Boil the jam twice for 10 minutes, cooling completely in between. Roll the finished product into sterile jars.

Quick recipe - “Five Minutes”

For three liters of ready-made rowan jam you need to take:

• 1000 g chokeberry;
• 2000 g sugar.

How to cook:

1. Blanch the sorted and washed chokeberries for five minutes in boiling water. Then dry the berries on paper towels. Chokeberry berries are covered with a thick skin, which can be made softer by briefly blanching in boiling water or keeping it in the freezer for half an hour.
2. Grind the chokeberry using a meat grinder or blender, combine with sugar. Bring the jam to a boil over low heat, then increase the heat and simmer for five minutes.
3. Distribute the jam into half-liter jars, cover with lids and sterilize in a pan of boiling water for 20 minutes. Then roll up the jars with lids.

Dry rowan and plum jam

Dry jam is often called “Kyiv”, since in this city in the 18th century industrial production of this delicacy was established, which was even supplied to the royal table.

For dry rowan and plum jam you will need:

• 500 g hard plums;
• 500 g chokeberry;
• 400 g sugar;
• 300 ml water;
• 2 g cinnamon powder.

Cooking steps:

1. Dry the washed rowan bunches, then place them in the freezer for half an hour. Wash the plums, wipe dry, halve and remove the pits.
2. Boil syrup from water, cinnamon and half the recipe amount of sugar, dip the prepared berries and plums into it, let them cool completely in the sweet solution. Repeat this procedure two more times.
3. Next, place the rowan berries and plums in a colander or sieve to allow the syrup to drain completely. After this, roll them in sugar, place on a wire rack and dry for two hours at 100 degrees in the oven. Store the prepared dry jam in an airtight container.

Cooking with apples and nuts

To prepare chokeberry with apples and nuts you will need:

• 1000 g chokeberry;
• 400 g prepared apples;
• 100 g walnuts or other nuts;
• 1000 g sugar;
• 200 ml water.

We cook the workpiece as follows:

1. Blanch the rowan berries, removed from the brushes and sorted, in boiling water for two minutes. Let the water drain thoroughly. Finely chop the nut kernels. Peel the apples, remove the seeds and cut into cubes.
2. Bring sugar and water over heat until the grains dissolve and boil, remove from heat. Place rowan berries, apples and nuts into hot syrup. Soak the ingredients in the syrup until cool, about 6 hours.
3. Put the jam on the fire and cook until done. Pour hot into prepared glass containers and seal tightly with tin or nylon lids.

Original recipe with zucchini

Zucchini has a neutral taste, so the vegetable is often used not only for vegetable dishes, but also for berry and fruit preparations.

The original chokeberry jam with zucchini contains:

• 2000 g chokeberry;
• 2000 g of young zucchini;
• 2000 g sugar;
• 1 cinnamon stick.

Cooking technology:

1. Place washed and dried rowan berries in an even layer on the bottom of a container for making jam, and top them with ½ of the amount of sugar specified in the recipe.
2. Wash the zucchini and chop into small cubes. Place the zucchini on a layer of sugar on top of the rowan berries and cover with the remaining sweet sand.
3. Leave the berries and vegetables for three hours. During this time, the zucchini will release a sufficient amount of juice, and the rowan will have time to soak.
4. Put the jam on the fire, after boiling, put a cinnamon stick in it and cook over medium heat for half an hour. During cooking, the jam must be stirred so that the sugar does not burn to the bottom of the container.

Rowan jam with cherry leaves

Without knowing what the jam is made from, it is difficult to guess what became the raw material for its production. The cherry aroma is so strong. The more cherry leaves there are in the broth for the syrup, the tastier the preparation will be.

Proportions of ingredients for cherry flavored jam:

• 2000 g chokeberry berries;
• 1600 g granulated sugar;
• 200 g cherry leaves;
• 1000 ml water.

Cooking method:

1. Place the rowan berries removed from the stalks into a sieve or colander, rinse under running water, and then let the water drain thoroughly.
2. Meanwhile, pour the washed cherry leaves with water until it completely covers them, boil for 20 minutes after boiling and strain through several layers of gauze.
3. Pour sugar into a saucepan with a filtered decoction of cherry leaves, stir well and boil the syrup.
4. Place the berries in a boiling sweet liquid, boil them for five minutes and cool the jam completely. We repeat all steps three more times. Boil for the last time and pour into jars, seal with lids.

Option with currant berries “Moscow style”

For chokeberry and black currant jam you will need:

• 500 g chokeberry berries;
• 500 g black currants;
• 1000 g sugar.

How to make jam “Moscow style”:

1. Sort both types of berries from the stalks and tails, wash and dry. Excess moisture can completely ruin the taste of the product.
2. Place the currants and rowan berries in glass jars, generously sprinkling them with layers of sugar. We close the jars with lids and leave until the berries are completely covered with the released juice.
3. Then pour the berries in their own juice into a fireproof container and cook until tender. Seal the hot jam into the prepared container.

How to prepare a treat with cranberries

For chokeberry jam with cranberries and apples you will need to prepare:

• 500 g chokeberry;
• 100 g cranberries;
• 100 g apple pulp, diced;
• 100 ml apple juice;
• 20 ml lemon juice;
• 600 g sugar.

Sequencing:

1. We sort the rowan berries and place them in a container of boiling water for 3-5 minutes, then let the moisture drain and dry with paper towels.
2. In a container for making jam, combine lemon and apple juice, granulated sugar. Heat the syrup until the sweet crystals dissolve.
3. Place prepared rowan berries, washed cranberries and cubes of apple pulp into a homogeneous sweet solution. Let the berry-fruit mixture simmer for a quarter of an hour, then cool completely under the lid.
4. We repeat the process twice more. After the third boiling, do not cool the jam, but put it in prepared jars and store it.

Chokeberry and pear jam

A little tart and autumn-like fragrant jam is made from chokeberry and pears.

The delicacy is prepared from:

• 1000 g chokeberry berries;
• 300 g sweet honey pears;
• 1500 g sugar;
• cinnamon, vanillin and cloves to taste and desire.

Progress:

1. Sort the rowan berries from the stalks and debris that might have gotten in during picking, wash and dry.
2. Place the berries in a cooking pan, sprinkle half the sugar on top, and put on fire. When they are heated to a boil, boil for a quarter of an hour and then soak in the syrup for 6-8 hours. There is no need to stir the berries with sugar before cooking, as the sweetener may begin to caramelize and crystallize before the juice releases from the berries.
3. Wash the pears, peel them, cut them in half, cut out the seed nest, and then cut into thin slices. Place the pears in a colander and plunge into boiling water for 10 minutes. Then remove with a colander and let the liquid drain.
4. Add the other half of the sugar to the infused rowan and boil again for 20 minutes over medium heat after boiling. Next, lay out the pear slices and spices, boil for another 10 minutes and pack into heated glass jars.

Chokeberry, pureed with sugar

The absence of any heat treatment will make the preparation as useful as possible, but in order to preserve the jam until winter, you should pay special attention to the container in which it will be stored. You should take small glass jars, which should be carefully washed and sterilized.

Ratio of berries and sugar:

• 1200 g chokeberry;
• 800 g granulated sugar.

Preparation:

1. Carefully remove rowan berries from the bunches and wash thoroughly. Let them drain a little, placing them in a colander, and then dry them, spreading them in a thin layer on a waffle towel.
2. Place half of the prepared berries and ½ of the recipe amount of sugar into a blender bowl and blend everything into a homogeneous mass.
3. Place the remaining whole berries and sugar into the resulting puree. Next, mix everything thoroughly but gently with a spatula until the sweet grains are completely dissolved.
4. Place the jam in small sterile glass jars, close with sterile lids and store until winter on the bottom shelf of the refrigerator.

Our ancestors made preparations from chokeberry for the winter. This is a very healthy berry that can cleanse the blood, improve immunity, and also restore blood pressure. Read on to learn how to properly prepare compote, preserves, and black rowan jam.

Chokeberry preparations for the winter

Many years ago, chokeberry was the most popular berry. Now its popularity has decreased significantly, but despite this it continues to occupy a high place in folk medicine. Berries should be picked from September to October. It is at this time that rowan is most suitable for preservation.

The most delicious and healthy berries are those that are collected immediately after the first frost.

Chokeberry jam without sugar

The recipe is perfect for people suffering from diabetes. Making this kind of jam is a little more difficult than making it without sugar.

To prepare you need:

• half-liter jars;
• fresh rowan berries;
• large saucepan;
• boiling water.

Cooking steps:

Since the chokeberry fruits will boil down a little during boiling, the resulting space must be filled with fresh berries.

Boil the rowan for 20-30 minutes. Then take out the jars and roll them with metal lids.

This is the most popular recipe. Berries prepared using this method retain all useful vitamins and microelements. There is no need to cook such jam, which will significantly save time and money.

Grinded chokeberry with sugar turns out very aromatic and tasty. The berries lose their astringency and unpleasant bitterness.

To prepare this delicacy you will need:

• 1 kg of fresh black rowan berries;
• 500 kg white sugar.

The first thing to do is to separate all the branches from the fruit. Then rinse the berries in cold water and leave at room temperature to dry thoroughly.

As soon as all the water has evaporated, grind the rowan berries along with sugar into. If you don’t have such equipment in your home, then a meat grinder would be an excellent option.

Wash and sterilize jars. Pour the resulting homogeneous mixture into still hot containers. Cool the jam and cover with plastic lids. Store the treat in the refrigerator or cellar.

Popular chokeberry preparations for the winter

In addition to classic chokeberry jam, jam and marmalade are also prepared. These are incredibly tasty and healthy delicacies that both children and adults will not be able to resist.

To prepare such a sweet you will need a minimum of ingredients and time. Just a few hours and your child will enjoy fragrant treats.

• 1 kg of ripe berries;
• 250 ml water;
• 0.5 kg sugar (brown can be used);
• a packet of vanillin.

Sort the rowan carefully. Remove damaged and dry berries; they are not suitable for this recipe. Then wash the fruits in water and place in a colander.

Place the berries in a metal bowl or pan and add a glass of water. Place the container on low heat. Cook the mixture until the rowan becomes soft.

Then place the berries in a sieve and mash with a wooden spoon. Combine the resulting homogeneous mass with sugar and mix thoroughly. Cook the syrup until completely thickened, stirring constantly.

While the berry mixture is cooking, you need to prepare a baking sheet. Line the bottom of the tray with parchment paper, and generously grease the top with refined vegetable oil. To do this, it is recommended to use a brush or cotton pad.

Spread the finished mixture evenly onto a baking sheet. Carefully smooth the top with a silicone spatula.

Then place a baking sheet in a preheated oven at 170 0 C. In order for air to circulate properly, it is recommended to place a matchbox between the doors and the body.

Keep the marmalade in the oven until a thin crust forms. As soon as the layer dries a little, you need to pull it out and put it on the table. Keep at room temperature until completely cooled.

Then cut the marmalade into small pieces. Sprinkle vanilla on top of each serving.

No less useful are rowan berries and apples. Thanks to this combination of fruits, the sweetness acquires an incredible aroma and a pleasant aftertaste.

To prepare this recipe you will need:

• 1 kg of ripe rowan berries;
• 400 g sweet apples;
• 1.5 kg sugar;
• 400 ml cold filtered water.

Wash fruits and berries well. cut in half, remove core and peel.

Grind everything with a blender and then combine with sugar. Transfer the mixture to a saucepan and simmer over low heat until fully cooked.
Store jam in the refrigerator.

Quick recipe for chokeberry juice

In order to make tasty, aromatic and very healthy juice, you can use several methods. All recipe options are quite simple and quick.

Using a juicer

Ingredients:

• 2 kg of chokeberry berries;
• sugar;
• lemon acid.

Squeeze all the fruits using a juicer. Pour the resulting juice into a jar, close the lid and place in a cool place.

It should be remembered that chokeberry is quite dry and it will not be able to release a lot of juice.

Place the pulp in a saucepan and add water. Cover the top of the container with gauze and leave on the table at room temperature for 3 hours. At the end of this time, strain the mixture and combine it with the juice.

Place the container with juice on the gas stove and add sugar. For each liter of liquid, add 100 g of sand and ¼ tsp. citric acid. Boil the juice for 5 minutes and then pour into bottles or jars. Keep containers in the refrigerator only.

Using a sieve

This method is suitable for those who do not have a juicer or juicer at home. Despite this, the juice turns out to be very aromatic, beautiful and incredibly tasty.

To prepare you will need:

• 1.5 kg of fresh berries (preferably only picked);
• 400 ml boiling water;
• a glass of sugar;
• a little citric acid.

Wash the rowan fruits and put them in a saucepan, pour water on top.
Place the container on low heat and simmer for 5-10 minutes. You need to remove the pan from the gas only after the mountain ash becomes soft.

Transfer the mixture to a metal sieve and rub thoroughly with a wooden spoon. Pour the resulting cake with water and leave it in this state for 3 hours. At the end of this time, the liquid will need to be filtered again.

Add sugar and a pinch of citric acid to the resulting juice and mix everything thoroughly. Place the container with the liquid on the fire and boil for 5 minutes.

Wash and sterilize jars and lids. Pour the hot juice into prepared containers and roll up. Keep at room temperature for the first day, and then put in a cool place.

Chokeberry jelly

To prepare this recipe you will need a minimum of ingredients and time. If done correctly, this delicacy will be the best you've ever tasted.

Ingredients for cooking:

• 1.2 kg of ripe chokeberry berries;
• 800 g apples (sweet and sour);
• 1.5 kg sugar (brown can be used);
• 1.2 liters of filtered water.

Sort and wash the rowan berries. Place them in an enamel pan and mash them a little with a spoon.

Peel the apples and cut into small slices. Combine them with rowan berries and mix everything thoroughly.

Pour boiling water over the berry-fruit mixture and place on low heat. Cook for 10-15 minutes, then strain through a sieve. Place the pulp in cheesecloth and squeeze well.

Add sugar to the resulting liquid. Cook everything over low heat, stirring constantly, for 18 minutes. Pour the prepared hot mixture into containers and leave until completely hardened.

Chokeberry preparations are a real storehouse of vitamins. If you do everything according to the recipe, you will get an incredibly tasty and healthy delicacy.

Adjika from chokeberry - video

Boil water in a saucepan. Gradually add sugar, stirring well after each addition. Wait for the sugar to completely dissolve and the syrup to boil.

Place the berries in a saucepan and, stirring constantly, bring the mixture to a boil over medium heat. Reduce heat slightly and cook for another 4 minutes. Cover with a lid and cool.

Place the saucepan with the jam over high heat and, stirring, bring to a boil. Cook for 10 minutes and cool again. Then repeat cooking for 10 minutes.

Ingredients

• 220 g sugar;
• 100 ml water;
• 200 g chokeberry;
• 2 apples;
• a pinch of cinnamon.

Preparation

Pour sugar into a saucepan and pour in water. Stirring, bring the mixture to a boil. The sugar should dissolve.

Place the berries in the syrup and bring to a boil over medium heat. Meanwhile, cut the apples into small pieces and throw them into the syrup when it boils.

Bring the mixture to a boil again. Add cinnamon and, stirring, simmer over low heat for 30 minutes.

Ingredients

• 200 g;
• 100 g sugar;
• 2 eggs;
• 100 g sifted flour;
• 10 g baking powder;
• 200 g chokeberry;
• a little vegetable oil.

Preparation

Mash the cottage cheese and sugar with a fork. Add eggs and beat with a mixer. Add flour combined with baking powder and mix until smooth.

Add berries to the dough and mix again. Grease a baking dish with oil, place the dough there and smooth it out. Bake the pie at 180°C for about 30 minutes.

Leave the cake to cool for an hour before removing from the pan and cutting.

Ingredients

• 150 g chokeberry;
• 140 ml;
• 1 tablespoon honey;
• 3 eggs;
• 140 ml vegetable oil;
• 110 g sugar;
• 240 g sifted flour;
• 1 teaspoon baking powder;
• 1 teaspoon cinnamon;
• 1-2 tablespoons of powdered sugar.

Preparation

Pour milk over the berries, add honey and puree with a blender.

In a separate container, beat eggs, butter and sugar. Mix flour, baking powder and cinnamon. Add the flour mixture to the egg mixture and combine well.

Pour the berry puree into the dough and mix thoroughly again. Divide the mixture into molds - you will need about 12 of them.

Bake the cupcakes in an oven preheated to 180°C for 25–30 minutes. Sprinkle with powdered sugar before serving.

Ingredients

• 400 g flour;
• 2–4 tablespoons sugar;
• 1 teaspoon salt;
• 200 g butter;
• 240 ml milk;
• 1 egg yolk;
• 200 g chokeberry;
• 2-3 tablespoons of powdered sugar.

Preparation

Combine flour, sugar and salt. While stirring, gradually pour the melted butter and milk into the flour mixture. Knead the dough, wrap it in cling film and put it in the refrigerator for half an hour.

Then divide the dough into 6-7 equal parts. Roll them out into long strips and roll them into rolls.

Place the buns on a baking sheet lined with parchment and brush with beaten egg yolk. Place the berries on the buns and bake for about 35 minutes at 200°C. Sprinkle with powder before serving.

Ingredients

• 2 apples;
• 1 banana;
• 50 g chokeberry;
• 120–140 ml water;
• 1 tablespoon honey;
• a pinch of cinnamon.

Preparation

Peel the apples and banana and cut them into small pieces. Place all ingredients in a bowl and whisk until smooth.

Ingredients

• 5 kg chokeberry;
• 800 g sugar;
• 1 liter of water.

Preparation

Place the unwashed berries in a saucepan and crush them with your hands or chop them with an immersion blender. Add 600 g of sugar and stir.

Cover the pan with gauze folded in several layers and leave in a warm, dark place for a week. Stir the contents of the pan daily to prevent mold from forming.

Strain the future wine, squeeze out the grounds thoroughly. The squeezes will also come in handy: add 200 g of sugar and water to them and leave under gauze for a week.

Pour the strained liquid into a bottle and close with a water seal. You can buy it on AliExpress or make it yourself. Close the bottle with a lid, make a hole in it and insert a thin tube without touching the wine. To prevent air from getting into the bottle, cover the place where the tube goes with plasticine. Place the other end of the tube in a container of water.

Leave in a warm, dark place for 2 months. A week after fermentation begins, strain the pomace and add the liquid to the bottle.

Ingredients

• 300 g chokeberry;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 buds of dried cloves;
• 250 g sugar;
• 800 ml vodka.

Preparation

Grind the washed chokeberry with a blender. Transfer the berry puree into a three-liter jar. Add pepper, cloves and sugar, cover and shake well.

Leave the jar in a dark place for a week. Shake the berry mixture daily. Then pour in vodka, close the lid, shake and leave for another 2 weeks.

Fold the gauze in several layers. Strain the rowan tincture through it, pour into bottles and close tightly. The tincture is already ready for use, but you can keep it for a couple more weeks.

Ingredients

• 3 large apples;
• 300 g chokeberry;
• 2½–3 liters of water;
• 300 g sugar;
• ¼ teaspoon citric acid.

Preparation

Cut the apples into large pieces without seeds. Place berries and apples in a sterilized 3 liter jar.

Fill the jar with boiling water to the very top. Cover with a lid and leave for about 20 minutes.

Pour sugar and citric acid into the pan. Drain the infused water from the jar there. Stirring, bring to a boil and cook for another 1-2 minutes.

Pour the boiling liquid into a jar and roll up. Turn the jar over, wrap it in something warm and cool completely.

Ingredients

• 5 heads of garlic;
• 2–3 chili peppers;
• ½ bunch of cilantro or parsley;
• 1 kg chokeberry;
• 2 tablespoons salt;
• 150 g sugar;
• 75 ml vinegar 9%;
• ½ teaspoon pepper mixture;
• 1 teaspoon ground coriander.

Preparation

Peel the garlic and separate into cloves. Remove the seeds from the chili. Pass through a meat grinder or chop the garlic, chili, herbs and chokeberry in a blender.

Add salt, sugar, vinegar, pepper mixture and coriander and stir. Leave for an hour for the seasonings to dissolve. Place the adjika into sterilized jars and close with nylon lids. Store the sauce in the refrigerator.