Red mountain ash jam is a delicious delicacy with many useful properties. In the cold season, tea with fragrant rowan jam will be an excellent help for immunity. How to make jam from red mountain ash? Quite simple.
Ingredients
- Mountain Ash - 500 g
- Sugar - 250 g
- Water - 180 ml (+2 l for soaking)
- Salt - 2 tsp.
- Citric acid - optional
Step-by-step cooking recipe
Sort the rowan and rinse well.
For this recipe, I recommend using rowan collected after the first frosts. If your berry is harvested earlier, to get rid of bitterness, soak it in boiling water with salt for 15 minutes. Then drain the water and discard the rowan in a colander.
Cook the syrup from 180 ml of water and sugar.
Place the prepared berries in boiling syrup and boil over low heat for 15 minutes. Remove the workpiece from the heat and let it cool for 2 hours.
Then bring the jam to a boil again and cook over low heat, stirring, until the berries soften. If desired, at the end of cooking, you can add a little citric acid - this will prevent the formation of mold and will not allow the jam to sugar.
Pour boiling jam into pre-sterilized jars, seal tightly and cool. Store the red rowan jam in a cool, dark place.
