First, the berries have to go through and remove the stalk.

To remove the bitterness - mountain ash pre-soak in cold water for days, changing the water twice.

Then make syrup of 1 kg of sugar and 2 cups water. As soon as the syrup boils, put into it the berries and again bring it to boil. Give the berries to the syrup boil for just 1-2 minutes. Then remove the pan from the heat and leave the berries in it for until the next day. Through this technique, the berries do not boil soft, and blancheroche in syrup. The next day again to bring back to the boil, give it a boil for 5 minutes, then cool in the same pan.

On the third day to repeat the same thing, but simmer for 10 minutes. In order to jam acquired a more delicate taste at the very end of cooking, add chopped Apple and almost a third of the sachet of vanillin (Apple, cooling down in hot syrup, comes to ready and will become softer). Hot jam put into hot dry jars and tightly sealed.