Description
Great harvest red ash helped to cook such a delicious and unusual jam! In the recipe the author recommends the mountain ash varieties of "Nijinsky", as it is not bitter. I got the mountain ash, a very beautiful and juicy! The jam turned out wonderful!
Ingredients
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Briar
800 g
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Rowan red
200 g
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Sugar
1300 g
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Water
1 l
Cooking
Collect Rowan and rose hips.
Take rosehip 1300 g, because in the process of processing the waste will take approximately 500 g Rowan detachable from the brush.
At the hips, remove the sepals and peduncle, fruit cut in half, cleaned up the seeds and hairs. This work is performed wearing gloves. Then the halves of the fruit well washed several times changing the water.
In a saucepan, pour 1 liter of water, bring to a boil, drop the hips and blanchere 3 to 5 minutes.
Then take out the fruit. In this same water will blanch Rowan, but first take 250 ml to prepare a syrup, to avoid unnecessary bitterness. Now in this water blanchere Rowan 3-5 minutes, and throws in a colander.
Cook the syrup 1300 g of sugar and 250 ml water from the blanching.
Omit the syrup rose hips and Rowan, stir and cook for 7-10 minutes. Remove from the heat and let it cool down completely. Then again cooked (7-10 minutes) and him to cool him out.
The third time, bring to the boil and cook to readiness on slow fire for 20-25 minutes. Hot pour into sterilized jars, cover with lids and wrap it up to cool.
The jam turned out very bright!
Fun to try!
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