How to cook jam of black chokeberry for a winter

The jam from the black chokeberry is an excellent preparation for the winter. This berry is very unpretentious in storage (due to the content of a large amount of acid, plus when cooking it adds a lot of sugar). From jam, you can make compotes and kissels in winter, use it as a filling for pies or as a remedy for colds - mountain ash is rich in vitamins C and carotene.

How to make jam from black chokeberry

Take 1 kg of fresh berries:

• 1.2 kg of granulated sugar;
• One and a half glasses of water.

Rowan wash, peel off the garbage (twigs, leaves, etc.), then put into a pan, pour water (one and a half glasses) and unzip under the closed lid. The berries should be completely soft. After this, chokeberry ash rub through a sieve. You should have a mashed potatoes. Put a specified amount of sugar in it, put it on a plate and cook until ready - usually it takes a little more than half an hour. Ready jam from black chokeberry should be packaged on sterilized jars, rolled up with lids and put away for storage in a cool place. By the way, this recipe can be changed slightly. On how to make a delicious workpiece with apples or quince, read below.

Gem from black chokeberry with apples

For cooking, you will need:

• 1 kg of black chokeberry;
• Three to four pieces of apples;
• One and a half kilos of sugar;
• 2 cups of water.

First, make mashed potatoes from berries as described in the previous recipe: rip the mountain ash to softness, and then pour through a sieve. You also need to do with apples: clean the fruit, and then cut into pieces. Cook them in a very small amount of water, half the glass is enough. After make of the apples puree and combine it with the berry mass, add sugar and put on the plate to cook until cooked. Half an hour is enough for you to get a great jam out of mountain ash. It also needs to be packaged in sterilized jars, rolled up with lids and sent to a cool place before the onset of winter cold.

Gem from black ashberry and quince

For cooking you will need:

• 1 kg of berries of mountain ash;
• 400 g of quince pulp (this is one big enough fruit);
• 1 (or slightly more) kilogram of granulated sugar;
• glass of water.

Berry well rinse, and then boil until soft in a small amount of water. It will be enough to add 1 glass per kilogram of mountain ash. After pour sugar into the saucepan and cook for about 5-10 minutes, do not forget to stir from time to time. Clean the yew from the skin and seeds, cut into slices and dip into jam. This fruit has a fairly dense consistency, so it will take a long time to cook - an hour or more. After everything is ready, pour jam over the jars and roll them up. Now you know how to not only prepare a winter treat from the black chokeberry, but also make two of its varieties - with apples and a fragrant quince. By the way, as we already mentioned, this preparation is very useful in treating colds in winter, because it contains a large amount of vitamin C (about 100 mg per 100 g of product), vitamins A, P, as well as a number of amino acids and a large set of trace elements. Therefore, such jam is not only tasty, but also extremely useful for health. Prepared at home, it does not contain dyes, preservatives and other artificial additives and is completely natural.