How to cook aronia jam

Chokeberry rowan has a beneficial effect on human health. The regular use of berry-based jam strengthens the immune system, eliminates cholesterol plaques, and normalizes the activity of all internal organs. To get the most out of your meal, consider popular treats.

Aronia jam: classic

• water - 230 ml.
• granulated sugar - 1.25 kg.
• Chokeberry - 0.95-1 kg.

1. Find the right packaging for your goodies. Mix in it granulated sugar with water and put on medium heat. When the mass begins to simmer, reduce the burner. Cook syrup until smooth, stirring occasionally.
2. While the sweet mass is boiled, tackle the mountain ash. Arm yourself with manicure tongs, cut ponytails and remove extraneous debris. Wash the fruits.
3. Take a second heat-resistant container, add running water to it, boil. Pour mountain ash to blanch for five minutes. The syrup is ready, add the hot fruits to it.
4. Now send the future jam to the fire by setting a mark on the level between medium and minimum. Continue to languish the berries for a quarter of an hour. Get rid of the foam cap with a slotted spoon.
5. When the set time has elapsed, turn off the burner and allow the treat to cool. After 5 hours, start the heat treatment again, after boiling, cook the mountain ash for 15 minutes.
6. Next, pack the composition in perfectly clean containers and immediately close the tin lids. Insist the delicacy upside down for 12 hours, then put it in the cold.

Aronia and orange jam

• large raisins (preferably pitted) - 220 gr.
• rowan fruits - 950 gr.
• lemon - 60 gr.
• orange - 100 gr.
• granulated sugar - 980 gr.

1. Prepare the mountain ash by sorting and rinsing it. Get rid of the tails, armed with nail scissors. Dip citrus fruits in boiling water for 1 minute, then wipe and chop in half slices.
2. Combine the listed ingredients, if desired, you can scroll them in a blender. Next, put the composition in a pan for cooking treats, sprinkle with sugar. Wait about half an hour.
3. For the allotted time, wash the raisins in warm water and soak it. Next, get rid of the liquid, dry, add to the insisted berries and fruits.
4. Set the heat-resistant cookware on fire, wait until the boil begins. As soon as this happens, lower the power. Continue to languish the delicacy for another 40–45 minutes.
5. When this time is up, pour the jam into jars and immediately close the lids. After cooling, transfer the treat to the cold, consume after a week.

Chokeberry and cranberry jam

• mountain ash - 480-500 gr.
• freshly squeezed apple juice - 120 ml.
• granulated sugar - 550 gr.
• lemon juice - 45 gr.
• apple (pre-diced) - 150 gr.
• cranberries - 120 gr.

1. Free the berry from twigs, rinse the fruits and put in boiling water for 5 minutes. Then transfer to a sieve and let the water drain.
2. Combine lemon and apple juices, add granulated sugar. Pour this mixture into a saucepan, cook until the particles dissolve.
3. When the syrup is ready, send the apple cubes to it. Continue the heat treatment for a quarter hour.
4. After this time, pour the mountain ash, bring the mass to a boil and leave to cool. After about 5 hours, send the treat back to cooking.
5. When 10 minutes have passed, turn off the hotplate, allow the treat to cool. For the final time, boil the contents and pour into banks, close.

Aronia and lemon jam

• sour apple - 280-300 gr.
• granulated sugar - 1.6 kg.
• walnut (peeled kernels) - 320 gr.
• lemon - 70 gr.
• mountain ash - 1.1 kg.

1. Rinse the chokeberry, send it to boiling water and wait 8 hours. After this period, put the fruits on a sieve, let the liquid drain. Measure 250 ml. the resulting infusion, pour sugar in it, set the dishes on a fire.
2. Start boiling the syrup at medium power, after boiling lower the heat. When the sand has dissolved, pour in the mountain ash and chopped apples.
3. After 3 minutes, add the chopped walnut. Continue languishing for 10 minutes. Then cool the mass, leaving the jam for 4 hours.
4. Spend another 2-3 heat treatments, do not forget to cool the jam between sets. When the last yearning comes to an end, put in a lot of lemon. Citrus needs to be washed and cut in advance.
5. Turn off the stove, cover the neck of the dishes with gauze or bandage. Place a flat plate on top of the container to create a pillow from the air (it will soften the berry).
6. Insist cooked treats for 10 hours, then start packing in clean containers. Capping is done with nylon covers or parchment with a tourniquet.

Aronia and pear jam

• walnut or almonds (peeled) - 180 gr.
• pear - 230-260 gr.
• mountain ash (aronia) - 680 gr.
• sugar - 700 gr.
• drinking water - in fact
• lemon - 65 gr.

1. Sort the black chokeberry, eliminating all damaged and wrinkled specimens. Rinse under the tap, put in a bowl and add boiling water. Hold for 10 hours, then pour 250 ml. infusion. Remove the remaining fluid.
2. Combine the granulated sugar in the saucepan, send to the cooking and wait for the grains to dissolve. At this time, rinse the pear, chop into cubes.
3. Rinse the citrus fruit, cut into slices of equal size. Remove the lemon seeds, they are responsible for the bitterness. Fry almonds or walnuts in a frying pan, then scroll through the meat grinder.
4. By this time, the syrup is already boiling. Add to it pear, lemon, mountain ash. Stew the composition until it boils, then cool for 5 hours. Repeat the action 2 more times, at the final stage add nuts.
5. Remove the hot composition from the stove, cover the pan with gauze or a cotton cloth. Place a flat plate on top of the heat-resistant cookware. After 3 hours, pour the jam and twist.

Aronia and zucchini jam

• cinnamon pods - 2 pcs.
• black chokeberry - 950 gr.
• lemon - 1 pc.
• granulated sugar - 980 gr.
• zucchini - 970 gr.

1. Sort the mountain ash, rinse and place on a towel. Leave to dry for a third of an hour. For this period, prepare the zucchini. It must be cleaned, washed and chopped with pieces of equal size.
2. Combine the berries with zucchini, sprinkle with granulated sugar and mix by hand. Wait 4 hours for the liquid to come out. When this happens, knead again and wait an hour.
3. After the allotted time, set the dishes with the contents on the fire, add cinnamon and lemon juice. Bring to the appearance of the first bubbles, then cook for another half hour.
4. Since the jam is cooked without foam, you can slightly stir the composition and do not guard it at the stove. When 30 minutes have passed, turn off the hotplate, leave the treat for 8 hours.
5. Carry out the second heat treatment, in a hot state pack the delicacy on sterile dishes. Cool, cover with parchment paper and tighten with a tourniquet. Take it to the cold.

Chokeberry and currant jam

• granulated sugar - 1.1 kg.
• red currant - 300 gr.
• blackcurrant - 280 gr.
• mountain ash - 575 gr.

1. Sort 2 types of currants, remove the berries from the branches. Now do the same with chokeberry.Put the fruits individually in a colander and rinse.
2. Lay the raw materials on towels, wait until they are completely dry. Sprinkle the berries with sugar and mix by hand. Set aside in the cold until juice is released.
3. After this, mix the fruits and keep them in the refrigerator for another day. After a specified time, install heat-resistant dishes with raw materials on a fire, cook until a thick consistency is obtained. Pour and tighten.

Aronia jam and apples

• apple (it is better to take an Antonovka) - 0.45 kg.
• citric acid powder - 5 g.
• granulated sugar - 1.55 kg.
• freshly ground cinnamon - 3-4 gr.
• filtered water - 430 ml.
• Chokeberry - 1 kg.

1. Sort the black chokeberry. Eliminate all wrinkled, cracked, rotten elements. Place the mountain ash in a sieve and dip it several times in a bowl of cold water. Eliminate all trash and leftover twigs.
2. Pour 1.6 liters into the pan. running water, bring to a boil and reduce power to a medium mark. Send the chokeberry in a container with liquid, cook for 5 minutes.
3. After blanching, leave the berries in a colander, dry. Rinse again under the tap. Now pour the recipe for drinking water, mix it with sugar in an enamel bowl.
4. Start cooking syrup by setting the pan to a slow fire. When the grains melt, send the mountain ash to the sweet base. Stew for another 5 minutes, stirring the mass.
5. Turn off the burner, leave the treat for 7–9 hours so that the fruits are saturated with sugar. Next, rinse the apple, do not remove the peel, but cut out the middle. Cut into cubes or half rings.
6. Take another pan, mix apples and running water in it. Bring to a boil, then simmer for 4 minutes (blanching). Take the fruits and leave them in a colander.
7. Now tackle the mountain ash. Warm it for a third of an hour, stirring occasionally. After the allotted time add apples. Boil the composition until a thick consistency is obtained, at the end add citric acid.

Aronia and plum jam

• granulated sugar - 0.4 kg.
• Aronia - 270 gr.
• cloves of fresh grinding - 1-2 gr.
• plum (preferably Hungarian grade) - 0.5 kg.
• red mountain ash - 260 gr.
• table water - 0.3 l.

1. Wash two kinds of mountain ash and sort out the fruits. Divide the branches so that 3-5 berries are left on each. Put the raw materials in the freezer, wait an hour. During this time, bitterness will come out of the mountain ash.
2. Rinse the plum and remove the white coating, dry. Cut each instance, remove the stone. Cook syrup from water and granulated sugar. When the sweet base boils, add plum and mountain ash to it.
3. Continue to heat the raw materials for 6-8 minutes. Get rid of foam in a timely manner. Add cloves, remove dishes from the stove.
4. Allow the treat to stand until it reaches room temperature. Then repeat the cooking 2 more times. At the end of the last yearning, you can pour a little cinnamon.
5. Cover the dishes with a gauze cloth and wait 3 hours. After a while, pack the contents in jars, tighten with tin, capron or parchment.

Jam based on chokeberry and other components normalizes the psycho-emotional background, fights insomnia, lowers blood pressure, eliminates fatigue and treats migraines. A day is recommended to consume a minimum of 45 grams. goodies, combining it with pastries and hot drinks.

Video: chokeberry with mountain sugar