Rowan jam for the winter or maybe a meringue roll. Folk recipes from red rowan

Red rowan is an extraordinary berry. Not many housewives can boast of the ability to use it in home preparations. You have to know certain tricks and little secrets. And then, from sour red rowan, you can get sweet colorful compotes, vitamin-rich jam, jam and jelly. And in combination with other berries or fruits, rowan will add its own note to the taste of any preparation. By the way, you can put the natural sourness of this berry to good use by making delicious sauces. This way you will always please your loved ones and surprise your guests. Do you think it's difficult? Not at all, you just need to choose a recipe from our collection and everything will work out.

So, I present16 best recipes for harvesting rowan berries for the winter! And I assure you: these supplies are unlikely to wait all winter for their turn - eat them up in the fall! But first...

A few facts about rowan

1. Rowan is a very healthy berry. It contains organic acids - 3.6% (malic, sorbic, succinic and tartaric), vitamin C - from 90 to 200 mg (depending on the variety), vitamin E - 2 mg, carotene - 18 mg, trace elements (iron, manganese, magnesium, copper, zinc), fructose - 4.8%, glucose - 3.8%, essential oils and many other substances important for humans.
2. This berry is effective as a choleretic, multivitamin, diuretic, antiscorbutic and astringent. And it also reduces cholesterol levels in the blood. It is recommended for hypertension, atherosclerosis, rheumatism, anemia, exhaustion... In general, wherever you look, there are benefits everywhere.
3. Rowan is a good preservative, so it can be used when preparing other products for the winter.
4. It is better to harvest after the first frost, when rowan loses most of its astringency and becomes sweeter.

And now - yourself recipes…

Ingredients:

rowan - 1 kg,

sugar - 1.5 kg,

water - 2 glasses.

Cooking method:

Sort and rinse the berries, pour in cold syrup. Leave overnight. The next day, drain the syrup, boil, cool, and pour it over the berries again. Leave again overnight, and in the morning cook over low heat until tender.




The jam turns out very tasty. By the way, instead of fresh berries you can take frozen ones, and instead of sugar - honey (500 g).

2. Rowan candies

Ingredients:

rowan - 2 cups,

sugar - 150 g,

egg white - 1 pc.,

lemon juice - 1 tbsp,

powdered sugar - as needed.

Cooking method:

Grind the protein with sugar until smooth, add lemon juice and stir well. Dip each berry into this mixture, then roll in powdered sugar and place on a tray to dry. You will get delicious natural sweets.

3. Rowan puree

Ingredients:

rowan - 1 kg,

water - 2 l,

salt - 40 g.

Cooking method:

dissolve salt in water. Boil the berries in the resulting 20% ​​saline solution (until they become soft), then drain them in a colander and rinse with cold water. More precisely, just water it. Then rub the berries through a sieve, put the puree into jars and pasteurize for 15-20 minutes (if the jars are liter).

4. Rowan and apple jam

Ingredients:

Rowan puree - 1 kg,

applesauce – 5 kg,

sugar - 4 kg.

Cooking method:

mix all ingredients and cook over low heat until tender.

You can prepare it in different ways - with or without sugar, with pulp or not. Choose according to your taste. Here are two possible options:

• Option 1

Ingredients:

rowan - 2 kg,

water - 2 l

Cooking method:

Wash the berries, add water and cook until they become soft. Then rub through a sieve (or pass through a juicer) and pour into glass jars (bottles). Be sure to pasteurize the jars (at a temperature of 85-90 degrees).

• Option 2

Ingredients:

rowan - 1 kg;

for syrup: water - 2 cups, sugar - 200 g

Cooking method:

Pour 1 liter of water into a saucepan and bring it to a boil. Throw 3-4 tbsp into boiling water. spoons of salt, stir, and then add rowan berries for 3-5 minutes. Then remove the berries, rinse with cold water and rub through a sieve (you can put them through a meat grinder). Mix the resulting puree with pre-prepared hot sugar syrup. Then pour the juice into jars and sterilize (a liter jar - 15 minutes).

Ingredients:

rowan;

for syrup: for 1 liter of water - 250-500 g of sugar

Cooking method:

Wash the berries and put them in boiling water for 3-4 minutes, then cool them in cold water and place them in jars “shoulder-deep” (that is, fill them up to the fold line to the neck). Pour hot syrup over the rowan and pasteurize the jars at a temperature of 90 degrees (you can also sterilize it, if that’s more common).

7. Rowan, pureed with sugar

Ingredients:

rowan - 1 kg,

sugar - 2 kg,

salt - 3-4 tbsp. spoons (per 1 liter),

water - 1 l

Cooking method:

Pour boiling brine over the berries, remove after 5 minutes, rinse with cold water and crush with a wooden pestle (or mince). Sprinkle the puree with sugar and, after mixing thoroughly, place in a cool place for 4-6 hours. By this time the sugar should have dissolved. If this does not happen, the puree should be heated over low heat, stirring constantly, until the sugar dissolves. Store in jars closed with nylon lids or parchment.

Ingredients:

rowan - 1 kg,

water - 2 glasses,

sugar - 100 g

Cooking method:

Sort the berries, rinse and blanch in a boiling saline solution (slightly salted water) to remove the bitterness. Then rinse with cold water, add 2 glasses of water and boil. Squeeze the resulting mass through cheesecloth, add sugar and cook the jelly until the desired thickness.

9. Rowan jelly

Ingredients:

rowan - 1 kg,

sugar - 500 g,

water - 1 glass,

vanilla sugar - a pinch

Cooking method:

Pour boiling water over the rowan and leave for 10-15 minutes, then drain in a colander and transfer to a saucepan. Mash the berries with a pestle, add water and bring to a boil over low heat. Then rub the mass through a sieve, mix with sugar and cook the puree until tender. But that's not all.

Next, cool the puree and spread it in an even layer on a baking sheet covered with parchment. Sprinkle sugar on top and place in a hot oven. Leave until it dries and crusts over. Sprinkle the finished marmalade with powdered sugar and vanilla, cut into different pieces and store in a closed container.

10. Soaked rowan

Ingredients:

rowan - as much as there is;

fill:

for 1 liter of water - 1 piece of cinnamon, 5-7 buds of cloves and 30-50 g of sugar.

Cooking method:

Wash the frozen rowan thoroughly and pour it into a bowl. Prepare the filling: dissolve sugar in boiling water, add spices. Cool the syrup and pour it over the rowan. Cover the top with a cloth and put pressure on it. Maintain for about a week at a temperature of +19...+20 degrees, and then transfer to a cold place and leave for another 15-18 days. Thus, after 25-30 days, the soaked rowan will be ready.

11. Pickled rowan

Ingredients:

rowan - as much as there is,

10 peppercorns and 1 g cinnamon,

for filling:

per liter of water - 600 g of sugar and 0.1 liter of 9 percent vinegar

Cooking method:

Wash frozen berries and place them in boiling water for 3-4 minutes, then cool in cold water and place in jars. Before doing this, put spices on the bottom of the jars. Pour hot marinade over the berries and sterilize the jars.

12. Frozen rowan (in brushes or powdered sugar)

Ingredients:

rowan

Cooking method:

if you want to freeze rowan berries in bunches, then just remove the leaves and hang the bunches on ropes under the roof (when it’s already frosty). Serve the berries frozen, without separating them from the bunches.




Or you can freeze rowan berries in powdered sugar. To do this, separate the berries from the bunches, wash them, sprinkle them with powdered sugar and spread them on a tray in one layer. The trays are taken out into the cold or placed in the freezer. Such berries are served without defrosting with tea or wine.

Ingredients:

rowan berries

Cooking method:

We wash the berries, let the water drain and spread them on sieves in a 2 cm layer. They need to be dried in an oven or a special dryer at a temperature of +45 degrees, and dried at +60 degrees. In such conditions, the berries dry out in 2-3 hours.




How to check if they are dry enough? If you squeeze the berries in your fist, no juice should come out of them.

Ingredients:

rowan

Cooking method:

Dry the berries and grind them into powder (for example, using a coffee grinder, a food processor with a function for grinding solids, or, at worst, a mortar and pestle). Store in an airtight container. This powder can be mixed into jelly and confectionery - it gives the dish a sour-spicy taste. In general, feel free to throw it into dishes that need to be slightly acidified.

Ingredients: rowan - 1 kg, sugar - 2 cups, water - 4 l, yeast - 10 g
Cooking method: Sort and blanch the rowan, then mash with a pestle, add water and cook for 10 minutes. Strain the juice, add sugar and cool. Add yeast, stir, pour into bottles, seal and leave for 3 days in a cool place. That's it, the rowan kvass is ready.




16. Rowan liqueur
Ingredients:

rowan - 2 kg,

water - 1 l,

sugar - 500 g

Cooking method:

Mash fresh berries, add water and add sugar. Place in a cool place for 4-5 days, then squeeze out the juice, pour into bottles and cap. Place the bottles in a cool place for 30-40 days. More precisely, lay it horizontally (I don’t know why, the recipe says so).

How long can you store fresh rowan?

If you don’t have time to prepare or simply don’t have the desire yet, know that fresh rowan can also be stored. To do this, you need to put the berries in trays and remove them from a room with a temperature of +2...+3°C. In such conditions, rowan can be stored for up to 6 months! True, the berries darken slightly and dry out - a natural process.

Rowan - a strong antiseptic . Its fruits contain a huge amount sorbic acid , which indicates the unique properties of protecting canned and fresh foods from spoilage, since this substance can inhibit the growth of microorganisms. For example, fresh fish will not spoil for a long time if you wrap it in rowan leaves. Vitamin C, present in rowan, is only slightly inferior in quantity to lemon, and There is much more carotene in rowan than in carrots ! Along with it, the berries contain sorbitol, which has choleretic properties, reducing the presence of cholesterol in the blood. Rowan berries are rich pectins, which are very beneficial for the intestines and gastrointestinal tract as a whole. Pectins help suppress carbohydrate fermentation and reduce gas formation. It is thanks to pectins that rowan jam is so tasty and healthy! The essential oil contained in rowan berries has a unique aroma. So draw your conclusions - is it worth using the healing and health-improving fruits of rowan in your diet?! Of course yes!

Rowan grows everywhere. Near my house, near work, on the highway on the way to the dacha. I used to think it was an ornamental tree. But it turns out You can make healthy juice, delicious jam, aromatic wine, healing syrup from rowan, and even use it in canning.!

Cut the rowan clusters along with the berries. Rowan fruits retain their healing properties throughout the winter. You can dry the rowan by first removing the stems. Dry the berries in the oven, spreading them in a thin layer on a baking sheet.

The fruits must be collected after the first frost, the bark is better during the period of sap flow, but it is also possible in winter. You can collect rowan before frost by placing it in the freezer for 12 hours. In this case, the bitterness will disappear, and the rowan can be used to prepare delicacies and healing decoctions.

You can pass washed and dried berries together with sugar through a meat grinder. Such vitamin paste stored in the refrigerator.

Can be squeezed juice, freezing it in plastic bags, and adding it to cocktails, teas, and drinks in winter.

Try to cook syrup from fresh rowan fruits and sugar. Squeeze the juice from 1 kg of rowan berries, add 600 g of sugar. Store in the refrigerator. Use for rheumatic pain, vitamin deficiency, kidney stones . Rowan will help with anemia, exhaustion and strengthen the immune system. Rowan is an excellent diuretic, hemostatic, and antidysenteric agent. Rowan juice increases appetite. Rowan bark used to prepare a decoction that treats diseases of the mucous membranes of the oral cavity and inflammatory skin diseases.

Rowan tea You can drink it as a cold remedy. 2 tbsp. l. dried rowan berries, 1 tbsp. l. dried (or frozen) black currants, 1 tbsp. l. Mix dried currant leaves and brew in a thermos overnight. Drink throughout the day like tea. By brewing rowan with rose hips, you will get a powerful vitamin drink . Rowan tea is good for the kidneys and liver. It is used to improve the functioning of the gastrointestinal tract.

Rowan juice

1 kg of rowan, 2 cups of sugar, 1.5 liters of water. Rinse the berries, add water and cook until softened. After rubbing through a sieve and squeezing, add sugar. Sterilize 0.5-liter jars for 20 minutes, liter jars for 30 minutes. Roll up the lids.

Rowan decoction

1 tbsp. l. pour 1 cup of rowan berries. boiling water and leave for 4 hours.

Rowan jam

For 1 kg of rowan berries - 1 kg of apples (preferably Antonovka) + 2 kg of sugar. Pick the berries after the first frost (or keep them in the freezer). Once frozen, the rowan berries will lose their astringency and bitterness and will taste sour. Blanch the rowan in hot water for 2 minutes. Cut the peeled apples into slices and blanch them too. Mix rowan berries with apples and pour hot syrup (for 1 kg of sugar, take 2 glasses of water). Leave for a couple of hours. Then cook in several stages at intervals of 6 hours, as you would cook regular jam. You can add citric acid if the apples are not sour.

Rowan wine

5 kg of rowan, 3 kg of sugar, 0.5 l of wine starter (wine yeast), 10 l of water.

Wash the rowan berries, separate the berries and chop in a food processor or blender. Fill the mixture with water, add 1 kg of sugar, wine yeast and place for fermentation under a breathable stopper. Let stand for 10 days at room temperature, add the remaining sugar and install a water seal. Leave until fermentation ends, remove from the sediment, keep in a cool place for 3 days and remove from the sediment again. Pour into bottles and seal.

How to prepare wine starter (wine yeast)?

Wine starter (wine yeast) for wine is prepared from figs or raisins. Take a handful of raisins and pour 400 g of slightly heated sugar syrup. Place in a dark, warm place, covered with gauze, for 4 days. Then, after straining the liquid, use it as wine yeast. Raisins can be completely dipped into the wort.

Vitamin rowan tincture

Raises the tone of the body, improves heart function, and is useful for low blood pressure.

Pour up to half a rowan berry into a 5-liter jar and pour boiling sugar syrup (1 liter jar of sugar per 2 liters of water). If the jar is not filled to the top, add boiling water. Tie the neck with two layers of gauze and let it brew for 1 month at room temperature. Strain the tincture through 2 layers of gauze, pour into bottles and place in the refrigerator or cellar for storage.

Do not use mountain ash preparations during pregnancy or breastfeeding. It is also not recommended for oral use by persons over 45 years of age.

Rowan is also used in folk cosmetology. Rowan masks perfectly rejuvenate and cleanse the skin, smooth out wrinkles and give the skin a pleasant pink tint. Grind a handful of rowan berries, add 1 tsp. honey and a little warm water. Distribute onto the skin of the face, neck, and décolleté, leaving for 30 minutes. Wash your face with cool water or mint infusion. Already the first 5 masks will give noticeable results!

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This berry is so healthy that you can prepare a lot of medicinal and, at the same time, delicious dishes from red rowan.

As soon as the first frosts arrive, nature sheds its yellowed outfits, preparing for winter hibernation. And only rowan pleases the eye with its red berries, reminding people that life goes on. Many gardeners want to see this tree in their garden. And their goal is not only to decorate their garden. Red rowan is a very valuable source of vitamins necessary for any living organism. Rowan berries are collected before frost sets in, otherwise they will be frozen. First, the brushes are cut from the tree, which are subsequently cleared of leaves and stalks. It is best to leave frozen berries hanging on the hands and put them in the freezer for the winter.

Useful properties

The fruits of red rowan contain a lot of nutrients and vitamins, which determines its usefulness. Thus, the pectin contained in berries prevents bloating. The amygdalin and sorbitic acid contained in rowan help restore normal cholesterol levels in the blood, and also normalize fat content in the liver.

If we talk about the medicinal properties of red rowan, it is worth highlighting:

• normalization of blood pressure;
• · restoration of metabolism, which, in turn, brings the pancreas and spleen back to normal;
• · normalization of the immune system, due to the fact that the fruits of red rowan contain antibacterial substances in large quantities, so you can prepare a tincture from the red berry for the winter, when everyone needs to maintain immunity;
• · reduction of cholesterol levels in blood vessels;
• Improved memory and vision;
• · cleansing the liver and bile ducts;
• · cleansing the intestines of harmful toxins, which relieves a person from diarrhea and colitis;
• · treatment of scurvy.

In addition, I use red rowan after operations or very serious illnesses, as a means of restoring strength.

When harvesting rowan for the winter, you can use the berries as a medicinal product or simply to create tasty and healthy dishes and drinks. Usually the berries are dried or frozen. However, there are several recipes that will allow you not only to gain vitamins and nutrients, but also to enjoy a wonderful meal.

What will real housewives cook from red rowan? First of all, this is, of course, jam. First, a kilogram of processed berries must be placed in hot water for 2 minutes. In addition, you will need apples to add sweetness to the jam. Peeled and sliced ​​apples also need to be kept in boiling water for 2 minutes. Next, make syrup: take 1 kg of sugar and add hot water to it. The syrup should be placed in a container with mixed rowan berries and apples. After the preparation has settled for a couple of hours, it is cooked like regular jam.

Marmalade

You can do without apples by making marmalade. For this recipe, it is best to take slightly frozen rowan. First, the berries are poured with boiling water, after 15 minutes they are thrown into a colander. The berries that have not yet cooled down must be mashed, and then placed in a basin and filled with water. The resulting mixture is boiled until they are completely boiled. The boiled rowan must be wiped with a sieve and then transferred back to the basin. The mixture covered with sand is boiled until thickened. While the berries with sugar are on the stove, you should prepare parchment, sprinkled with sugar in advance. It is on the parchment that you will need to place the cooled and thickened mass of berries, then level it and put it in the oven for about half an hour.

Pie

Few people know, but you can also bake a pie with rowan berries. This slightly sour dessert is sure to please both adults and children. First prepare the dough. To do this, three raw eggs are mixed with sugar (about 250 g) until the mass acquires a uniform color. Next, you should add 400 grams to it. flour and knead the dough thoroughly. The dough should turn out runny. You need to add about 150 grams to it. red rowan, then stir the mixture again. Finally, the resulting dough with rowan berries is placed in a baking dish and left in the oven for 40 minutes.

Pouring

It is worth noting that it is quite easy to prepare a wonderful, tasty and healthy liqueur from ripe red rowan. To do this, 2/3 of a 20-liter bottle is filled with fresh berries, after which the remaining 1/3 is filled with vodka. It is important to remember that vodka must be of high quality and purified. The neck of the bottle must be tied with thick cloth and then placed in a sunny place. For 3-4 months, the liqueur must be shaken every 4 days. Once the drink has settled, it must be drained and filtered. Then the liqueur is diluted with water (about ¼ of the drink itself). It is better to sweeten the water a little with sugar.

Don't get carried away!

Like any useful plant, red rowan also has contraindications, which should also be taken into account. Under no circumstances should red rowan be consumed by people with ulcers or those with gastritis. Fresh berries contain a lot of parasorbic acid, an overdose of which is dangerous to health. People with increased blood clotting are also not recommended to eat berries.

Rowan is very dangerous for pregnant women, as an overdose can lead to disruption of the normal development of the fetus. Finally, people with coronary heart disease, as well as patients who have had a stroke or heart attack, should not consume berries.

Thus, taking into account the contraindications, you can safely start eating this wonderful berry. The abundance of vitamins and nutrients in huge quantities endowed the berry with amazing healing properties.

Therefore, you should not bypass red rowan, but, on the contrary, you should pay special attention to it, because the effect of treatment with natural remedies is much better than with medications.

Red rowan (common rowan, rowan (food for hazel grouse), forest rowan) grows everywhere: in forests, forest clearings, parks, squares, gardens. Due to its wide distribution, rowan is perceived by many as a low-value berry. However, this is not true. The beneficial properties of rowan were well known to our ancestors. Both wild and varietal rowan are equally suitable for harvesting as a medicine and food product - tasty, healthy and unusual. Don’t be afraid of rowan bitterness; the taste of rowan berries improves with proper processing.

Beneficial properties of rowan

How is rowan useful, what medicinal properties of rowan can be used by people. So, the benefit of rowan lies in the unique composition of its berries. Rowan contains a whole complex of vitamins and minerals that the body needs. Ripe red rowan berries contain organic acids (malic, sorbic, citric, succinic, tartaric), tannins and pectin, amino acids, essential oils, a lot of potassium, magnesium, phosphorus, iron and other trace elements. Vitamin A, vitamin PP, vitamins B1, B2 and C, as well as vitamins P, K, E. There is more provitamin A in ripe rowan berries than in carrots, and vitamin C than in lemons. The presence of vitamin P puts rowan in one of the first places among other fruit plants - it strengthens the nervous system, eliminates irritability, insomnia and general weakness of the body.

The beneficial properties of rowan are useful in treatment and prevention atherosclerosis, rowan has a diuretic and hemostatic effect. The juice is used for hemorrhoids, gastritis with low acidity. Rowan phytoncides are destructive for Staphylococcus aureus, salmonella, mold fungus, sorbic acid has been isolated from rowan, which has bactericidal properties, which is used in the preservation of juices and vegetables.

Important pectin is a component of rowan berries, which prevent excessive fermentation of carbohydrates, which is manifested by suppression of gas formation in the intestines. The gelling properties of pectin help eliminate excess carbohydrates.

Parasorbic and sorbic acids of rowan, discovered more than 100 years ago, have only attracted the attention of researchers in recent decades. It turned out that they inhibit the growth of microorganisms, fungi and molds. For women, eating rowan will be a good prevention of such troubles as thrush and fungal diseases.

Rowan has choleretic properties, which are associated with the presence sorbic acid and sorbitol. Sorbitol lowers fat in the liver and cholesterol in the blood. Powder and paste made from rowan fruits act similarly. The choleretic property of rowan berries is due to the participation of not only sorbitol, but also other substances (amygdalin, organic acids).

Amygdalin, contained in rowan berries, increases resistance to oxygen starvation. It is proposed as a drug with radio- and X-ray protective action. This property is associated with the use of rowan berries among people in case of intoxication - they are given to the patient to chew. Amygdalin is involved in protecting fats from peroxidation, as a result of which rowan is used in folk medicine for atherosclerosis.

Rowan is used as a therapeutic and prophylactic remedy for conditions accompanied by vitamin deficiency. Juice from fresh rowan berries is recommended for low acidity of gastric juice - 1 teaspoon before meals.

Rowan berries are used to make preserves, jams, jelly, juice, syrups, which reduce permeability and capillary fragility; have a beneficial effect on cholesterol metabolism; have anti-edematous (dehydratic), choleretic properties; the ability to restrain putrefactive and fermentative processes in the intestines; useful for goiter (Graves' disease); stimulate hematopoiesis. But we should not forget that the complex of organic and inorganic substances of rowan fruits to a certain extent increases blood clotting. If you are prone to bleeding, this is useful, but if you are prone to thrombosis, you should not get carried away with rowan.

What to cook from rowan

In folk medicine juice from fresh red rowan berries recommended for low acidity of gastric juice, take 1 teaspoon before meals. Also, fresh rowan juice is an effective remedy for hemorrhoids. You need to squeeze the juice out of the rowan fruits and drink 1/4 cup, 3 times a day, with water.

Rowan tincture. Take a glass jar and fill it more than half the volume with rowan fruits. Then fill the entire container to the top with vodka and seal it. Place in a dark, cool place for 10-14 days; the tincture should turn dark brown and acquire a specific forest smell. The tincture is strained and stored in a cool, dark place. Take it one tbsp. spoon diluted in water at least 3 times a day.

Rowan berry juice also very useful. To do this, take 40 g of berries, grind them in a mortar, pour a glass of boiling water and leave for 4 hours. Then shake the contents well and filter through three-layer gauze. Add more sugar to the filtered infusion to taste.

Red rowan syrup can be easily prepared at home. Another recipe is used: rowan berries are crushed in a mortar and poured with boiling water in a ratio of 1:2, left for 4 hours, filtered and diluted with sugar syrup.

Very tasty rowan pastille. The slightly bitter taste gives the delicacy a piquant flavor. For every kilogram of ripe rowan berries you need to take 2 kg of granulated sugar. Boil rowan until soft, grind and mix with sugar. Place the mixture on a baking sheet lined with paper or foil and dry in the oven at low (up to 75°C) temperature. Cut the finished marshmallow into diamonds and cubes with a sharp knife, cover with a layer of powdered sugar and place in boxes or jars with tight-fitting lids.

Even tastier than pastila candied rowan. To prepare it, ripe bunches need to be disassembled into small branches, washed and dried. Prepare sugar syrup as for candied fruits. Pour boiling syrup over rowan berry clusters and let them cool. Then remove the berries, bring the syrup to a boil again and pour it over the rowan again. The procedure is repeated 5-6 times until the berries darken and are saturated with syrup. After this, they need to be dried and sprinkled generously with powdered sugar. Can be stored in plastic boxes or any glass container. Anyway, this delicacy doesn’t last long - it’s too tasty.

How to make rowan jam

• Recipe for rowan jam No. 1

Separate rowan berries from the branches and wash. Pour water over the berries and simmer over low heat for 10 minutes. Drain the water and dry the berries. Boil syrup from sugar and water, add berries and cook for 20 minutes. Leave to infuse for 8 hours. Do 2 more boils for 10 minutes and leave for at least an hour. Drain the syrup for the last time and reduce it well. Place the berries in jars and fill with hot syrup. Roll up the jars.

How to prepare vitamin tea with rowan?

Vitamin tea made from rowan and rosehip fruits. As a rule, rowan and rosehip fruits are mixed in equal quantities to prepare vitamin tea. Take half a tablespoon of crushed rowan fruits and the same amount of rose hips. Pour two cups of boiling water. Infuse in a sealed container (preferably in a thermos with a glass flask) for a day. After this time, you will get an excellent multivitamin tea, to which honey is added to taste. It is especially useful to make such tea during the period of forced seasonal vitamin deficiency - at the end of winter and spring.

Vitamin tea from rowan and black currant. Mix half a glass of rowan fruits with the same amount of black currant berries, pour in a liter of boiling water and leave for two hours. Strain and add to black tea or drink half a glass several times a day. If you add raspberry syrup or jam to this tea, you will get an excellent antipyretic.

You can prepare a vitamin supplement from rowan for any herbal tea or ordinary black tea. To do this, you need to take equal parts of fresh rowan and rosehip berries (half a glass each), mash with a masher and pour two glasses of boiling water. Leave for two hours, strain and add the juice of one lemon. Vitamin tea can be diluted with boiling water or mixed with any hot tea.

How and when to collect rowan?

Rowan can be collected in two stages. In each of them, it is worth following a number of rules: rowan berries are collected in dry weather, preferably in the morning, since at this time the berries are of the greatest value. The harvest is stored in shallow baskets and boxes.

• In September, rowan berries are collected for fresh storage.. At this time, the berries already acquire the color and size characteristic of the variety, but they are quite bitter because they are not frozen. But they are great for long-term storage. To preserve rowan, the bunches of berries are hung in a cool room. In September, rowan berries are collected using tassels.
• In November, after the first frost, rowan berries are harvested for harvesting.. By this time, the bitterness has mostly gone away, and the berries acquire a pleasant sweetish taste. During this period of time, rowan is very easily separated from the stalks and becomes more juicy. It is difficult to keep such berries fresh - they quickly lose their juice and spoil, but you can make various preparations from frozen rowan. In November, only berries are harvested.

How to store rowan

• Dried rowan

To prepare dried rowan, it is sorted out, washed, allowed to dry, laid out on baking sheets in one layer and placed in an oven heated to a temperature of 70-75 C (some housewives reduce the drying temperature to 40-60 C). The rowan is carefully mixed and the process is completed at the moment when the berries stop sticking together when squeezed in the palm of your hand. Flour is often made from dry berries, adding it to various dishes and baked goods.

• Dried rowan

Rowan - a strong antiseptic . Its fruits contain a huge amount sorbic acid , which indicates the unique properties of protecting canned and fresh foods from spoilage, since this substance can inhibit the growth of microorganisms. For example, fresh fish will not spoil for a long time if you wrap it in rowan leaves. Vitamin C, present in rowan, is only slightly inferior in quantity to lemon, and There is much more carotene in rowan than in carrots ! Along with it, the berries contain sorbitol, which has choleretic properties, reducing the presence of cholesterol in the blood. Rowan berries are rich pectins, which are very beneficial for the intestines and gastrointestinal tract as a whole. Pectins help suppress carbohydrate fermentation and reduce gas formation. It is thanks to pectins that rowan jam is so tasty and healthy! The essential oil contained in rowan berries has a unique aroma. So draw your conclusions - is it worth using the healing and health-improving fruits of rowan in your diet?! Of course yes!

Rowan grows everywhere. Near my house, near work, on the highway on the way to the dacha. I used to think it was an ornamental tree. But it turns out You can make healthy juice, delicious jam, aromatic wine, healing syrup from rowan, and even use it in canning.!

Cut the rowan clusters along with the berries. Rowan fruits retain their healing properties throughout the winter. You can dry the rowan by first removing the stems. Dry the berries in the oven, spreading them in a thin layer on a baking sheet.

The fruits must be collected after the first frost, the bark is better during the period of sap flow, but it is also possible in winter. You can collect rowan before frost by placing it in the freezer for 12 hours. In this case, the bitterness will disappear, and the rowan can be used to prepare delicacies and healing decoctions.

You can pass washed and dried berries together with sugar through a meat grinder. Such vitamin paste stored in the refrigerator.

Can be squeezed juice, freezing it in plastic bags, and adding it to cocktails, teas, and drinks in winter.

Try to cook syrup from fresh rowan fruits and sugar. Squeeze the juice from 1 kg of rowan berries, add 600 g of sugar. Store in the refrigerator. Use for rheumatic pain, vitamin deficiency, kidney stones . Rowan will help with anemia, exhaustion and strengthen the immune system. Rowan is an excellent diuretic, hemostatic, and antidysenteric agent. Rowan juice increases appetite. Rowan bark used to prepare a decoction that treats diseases of the mucous membranes of the oral cavity and inflammatory skin diseases.

Rowan tea You can drink it as a cold remedy. 2 tbsp. l. dried rowan berries, 1 tbsp. l. dried (or frozen) black currants, 1 tbsp. l. Mix dried currant leaves and brew in a thermos overnight. Drink throughout the day like tea. By brewing rowan with rose hips, you will get a powerful vitamin drink . Rowan tea is good for the kidneys and liver. It is used to improve the functioning of the gastrointestinal tract.

Rowan juice

1 kg of rowan, 2 cups of sugar, 1.5 liters of water. Rinse the berries, add water and cook until softened. After rubbing through a sieve and squeezing, add sugar. Sterilize 0.5-liter jars for 20 minutes, liter jars for 30 minutes. Roll up the lids.

Rowan decoction

1 tbsp. l. pour 1 cup of rowan berries. boiling water and leave for 4 hours.

Rowan jam

For 1 kg of rowan berries - 1 kg of apples (preferably Antonovka) + 2 kg of sugar. Pick the berries after the first frost (or keep them in the freezer). Once frozen, the rowan berries will lose their astringency and bitterness and will taste sour. Blanch the rowan in hot water for 2 minutes. Cut the peeled apples into slices and blanch them too. Mix rowan berries with apples and pour hot syrup (for 1 kg of sugar, take 2 glasses of water). Leave for a couple of hours. Then cook in several stages at intervals of 6 hours, as you would cook regular jam. You can add citric acid if the apples are not sour.

Rowan wine

5 kg of rowan, 3 kg of sugar, 0.5 l of wine starter (wine yeast), 10 l of water.

Wash the rowan berries, separate the berries and chop in a food processor or blender. Fill the mixture with water, add 1 kg of sugar, wine yeast and place for fermentation under a breathable stopper. Let stand for 10 days at room temperature, add the remaining sugar and install a water seal. Leave until fermentation ends, remove from the sediment, keep in a cool place for 3 days and remove from the sediment again. Pour into bottles and seal.

How to prepare wine starter (wine yeast)?

Wine starter (wine yeast) for wine is prepared from figs or raisins. Take a handful of raisins and pour 400 g of slightly heated sugar syrup. Place in a dark, warm place, covered with gauze, for 4 days. Then, after straining the liquid, use it as wine yeast. Raisins can be completely dipped into the wort.

Vitamin rowan tincture

Raises the tone of the body, improves heart function, and is useful for low blood pressure.

Pour up to half a rowan berry into a 5-liter jar and pour boiling sugar syrup (1 liter jar of sugar per 2 liters of water). If the jar is not filled to the top, add boiling water. Tie the neck with two layers of gauze and let it brew for 1 month at room temperature. Strain the tincture through 2 layers of gauze, pour into bottles and place in the refrigerator or cellar for storage.