Chokeberry jam recipes with carrots. Simple recipes for chokeberry jam for the winter

Black chokeberry berries can remain on the tree for a long time if they are not eaten by birds. They can be used fresh, or you can make various preparations from them. Our next material is about how chokeberry is harvested for the winter.

Picking time for chokeberry berries

To make the preparations tasty and meet expectations, you need to know when to pick berries. The ideal time for removal is called the beginning of autumn - September-October. Then the crop reaches its full maturity, it can be stored for the long winter months and used as a preventive measure for various diseases.

Important! Berries are harvested by cutting off the fruit clusters with scissors and placing them in shallow containers. By hanging them in a cold place, protected from sunlight, you can have fresh fruits on hand all winter. It can be a cellar, an attic, a wardrobe on the balcony. It is important that the air temperature during storage does not rise above 5°C.

If you want to get a berry with the maximum concentration of nutrients, collect it after the first frost. That's when it gets its best taste. And now let's figure out what can be done from chokeberry.

Recipes for chokeberry jam

The first thought that arises when you want to prepare chokeberry is jam. There are many options for making jam from this berry, but the preparatory stages for their preparation are approximately the same.

Did you know? Among the people, chokeberry is often called chokeberry, and its scientific name is chokeberry, more precisely, Michurin's chokeberry. It has an incredibly high content of vitamin C, almost as much as in a lemon. And vitamin P is twice as much as in chokeberry. It also contains a huge amount of iodine - four times more than in gooseberries and raspberries.

When it comes time to make preparations for the winter from chokeberry, it is important to properly heat-treat the berries. It turns out that the fruits are dry, so before cooking them, it is recommended to soften them a little. Do this by successively lowering them for 3 - 5 minutes either in boiling water or in cold water. After the procedure, the fruits are poured into a colander, allowed to drain, and only after that they begin to prepare jam or other preparations.

It is not profitable for the preparation of the mixture, because hard rowan berries are boiled for a long time. First, a pound of sugar is poured into half a liter of water and syrup is prepared. They are poured with berries prepared according to the principle mentioned above, and put on fire. When the mass boils, it is kept on fire for about five minutes, stirring constantly, and then removed and left for about 8 hours or a little more. This time is necessary for the berries to soak in the syrup. After that, the rest of the sugar is added to the mixture and the container is again put on fire. Stirring, cook until the syrup thickens.

Jam is laid out in jars, rolled up with lids, usually metal. Can be closed with polyethylene. Some housewives even close the jars with foil and fasten them with string soaked in water. When it dries, it shrinks, creating a tightness.

Aronia jam can be prepared without sugar. It is especially useful in this form for people suffering from diabetes. To prepare it, they take a volumetric container, lay a rag on its bottom, and put jars filled with prepared berries on top. Water is poured into a container so that it reaches the shoulders of the cans, and brought to a boil over low heat. As the berries settle in the jars, they should be added little by little. The cooking process takes about 40 minutes. When the jam in them is ready, the jars are taken out one by one and rolled up.

In this case, take half the chokeberry, half the apples. Apples also need to be blanched for at least three minutes in boiling water. Syrup for jam is prepared from the water remaining after this procedure: put the water on fire, add sugar and, when it is completely dissolved, remove from heat. Berries and apples are added to it and left for four hours. Then put on fire, cook after boiling for about five minutes and again let it brew for three hours. This is done several times until the berry softens. Only then can the mixture be laid out in jars and rolled up with lids.

Aronia chokeberry can be cooked not only on its own, recipes often involve adding other fruits and even nuts to the jam. To prepare such an unusual jam, you need to take a kilogram of chokeberry, 300 g of Antonovka apples, 300 g of walnuts, lemon and one and a half kilograms of sugar.

Prepared berries are poured with boiling water overnight. In the morning, take this infusion and add sugar to make syrup. Berries, crushed nuts, chopped apples are placed in a boiling solution and boiled in three doses for 10 minutes. Lemon is prepared in advance: scalded, peeled, cut and pitted. At the last cooking of the mixture, it is also added. When the jam is ready, the container must be covered with a cotton cloth, closed with a lid of the same diameter and left to soften the berry. Then the jam is laid out in jars and rolled up.

Aronia jam

Chokeberry is harvested in different ways, recipes for the winter also involve the preparation of jam or, as we used to call it, jam. To do this, you need about a pound of sugar and a kilogram of berries. The fruits are prepared for cooking, then poured into a container and covered with sugar. They must be left until they let the juice out. It usually takes 3-5 hours. After that, the container is placed on the stove, the contents are brought to a boil, the heat is reduced and the cook is strictly an hour, stirring constantly.

When the mixture has cooled, it must be rubbed through a sieve or chopped berries with a blender. The future jam is again put on fire and boiled until it thickens. Hot laid out in sterile jars and rolled up. Use as a dessert or base for sauces.

Did you know? If you have a freezer or bulk freezer, the berries can be frozen. To do this, you need to wash them, dry them, separate them from the stalks, arrange them into portions and put them in the freezer.

Recipes for compotes from chokeberry

In winter, compotes from chokeberry can be prepared from frozen berries, or you can use canned ones from autumn. There are several interesting recipes for making blackberry compote for the winter.

The easiest compote recipe is to pour hot syrup over the berries once. Berries prepared for canning are scattered in jars for a third of their volume. Then a syrup is prepared from water and sugar in a ratio of 2: 1: sugar is diluted in water, brought to a boil and boiled for about 5 minutes. Hot syrup is poured into jars with berries, immediately rolled up with metal lids. Banks are turned over, wrapped and allowed to cool. After that, the blanks can be lowered into the cellar.

Compote can be prepared in another way. Pour boiling water over the berries in jars, and then pour the entire contents into a container along with the berries. The mixture is boiled until the berries burst, after which sugar is added and boiled for 10 minutes. Only then the compote is poured into jars and rolled up. However, it is believed that with this method of preparation, many useful substances are lost.

Excellent for the winter will be blackberry compote with sea buckthorn. To do this, take the berries in a ratio of 1: 2, wash, peel and lay out on a clean towel. While the berries are drying, jars are sterilized for a couple and syrup is boiled: 130 g of sugar are added to 3 liters of water. The berries are laid out in jars so that they are filled by a third, and then poured with syrup to the neck. Filled jars are placed in a container with water, which is brought to a boil and kept in this state for half an hour, if three-liter jars - 20 minutes, if two-liter jars - 10 minutes. Then they roll up, turn over, wrap and soak for several days.

Important! Compote in winter can also be prepared from dried berries. To do this, they can be washed, separated from the stalks, laid out in one layer on paper and dried, stirring occasionally. The room where they are dried must be ventilated with a temperature not exceeding 50°C. When using ovens, the useful properties of the berry are lost.

Chokeberry compote with citrus fruits

Assorted compote is excellent, especially if citrus fruits are added to it. The most popular can be called blackberry compote with lemon, the recipe of which is given below. The basic cooking process is the same as described above, only lemon slices are added to the jars along with the berries. You can add an orange or two citrus fruits together. Then the jars are poured with boiling water, allowed to brew for five minutes, the water is poured into a separate pan, on which the syrup is prepared at the rate of two cups of sugar per jar. The syrup brought to a boil is poured into jars with berries and citrus fruits and rolled up with lids. Banks are turned over, left overnight, and lowered into the cellar in the morning.

Aronia syrup is considered healthy and tasty. To do this, they take pre-prepared, but already dried chokeberry berries and fall asleep in three-liter jars up to the shoulders. Add three tablespoons of citric acid (30 g) and pour boiling water up to the neck. Covering the jars on top with gauze or a saucer, leave for a couple of days.

After this period, the water is poured through a strainer into a saucepan, sugar is added at the rate of one and a half kilograms per three liters of water and put on fire. The syrup must be constantly stirred and heated until the sugar melts, it is not necessary to bring to a boil. When sugar dissolves, remove from heat and let cool. The finished syrup is poured into sterile containers, closed with lids and sent to a dark, dry place. It doesn't have to be cold. Even in a warm room, the syrup can be stored for several years.

Chokeberry juice

Aronia juice will also be useful. To prepare it, you will need a liter of fresh chokeberry juice, a liter of apple juice and about 50 g of sugar. Juices of berries and apples are mixed, heated, sugar is added, put on a slow fire and brought to a boil. Then it is poured into jars and rolled up with lids. Banks must first be sterilized for less than 15 minutes.

Fans of strong drinks prepare wine from chokeberry, which pleasantly pleases not only with taste, but also with color. In addition, 200 g of such a drink per day will fill the body with a huge amount of useful substances and vitamins, normalize blood pressure, improve bowel function, sleep, and vision. To make wine, take a 10-liter bottle and pour 2 kg of berries into it, which were previously crushed in a meat grinder. One and a half kilograms of sugar are poured there. The more berries there are, the richer the drink will be. Sometimes a handful of raisins or gray rice is thrown for taste, they also contribute to a more active formation of wine yeast. A medical rubber glove is pulled over the bottle, in which the middle finger is pierced, and placed in a warm, dark place. Shake every day without removing gloves.

Three days later, two liters of cold boiled water and a glass of sugar are added to the bottle. Then it is again covered with a glove and returned to its place, shaking every day. The procedure is repeated two more times every 10 days. The wine will be ready in 33 days.

If rice or raisins were not added to the mixture, then the first procedure must be done after 10 days, when yeast is formed. This wine is prepared for 40 days. You can drain it when the glove is down. If it is inflated, it is necessary to withstand a few more days.

Drained wine should be allowed to brew for a couple of days. Then it is poured into a container so that the sediment does not get. Manipulations are repeated every 2-3 days until a completely transparent wine is formed. You can store it in a jar or bottle with a lid.

Homemade chokeberry preparations can be stronger. To prepare a liqueur of berries, the washed fruits are poured into a three-liter jar up to the shoulders, poured a pound of sugar and poured with vodka. There should be 2 cm of free space from the edge of the neck. As a rule, a three-liter jar takes one and a half kilograms of berries and a little more than a liter of vodka. The jar is closed with parchment paper folded in three layers, or with a nylon lid and lowered into the cellar or put in the refrigerator. After two months, it can be taken out and bottled. The tincture is also stored in a cool place.

Vinegar from chokeberry

At chokeberry vinegar is rich in useful substances and gives dishes a special aroma, taste and color. To prepare it, you need to wash the berries, chop and pour water in a ratio of 1: 1. Then, 20 g of dried black bread, 50 g of sugar, 10 g of dry yeast are added per liter of the mixture. The liquid is left to ferment at room temperature for 10 days. After this period, 50 g of sugar is added to it. After a couple of months, the vinegar is ready. It is bottled, corked and stored in a dark place.

From the fruits of chokeberry, a delicious marmalade is obtained. Take ripe berries, preferably those that have already been under frost. Wash them, remove from the stalks and blanch in salted water. Put in a saucepan, pour some water and boil the berries. After that, they should be slightly kneaded, rubbed through a sieve and put the mashed potatoes back on the fire, adding sugar. Stirring continuously, the mixture is boiled until it thickens. For 2 kg of berries, about a kilogram of sugar is required.

While the mass is cooling, take a baking sheet, cover it with parchment and sprinkle with sugar. Put the cooled mass on it and put it in a hot oven. Marmalade is kept in it until a crust forms. When you get it, sprinkle it with icing sugar and vanilla, cut into pieces and store in a covered container.

Aronia jelly

Aronia berry jelly is also excellent in taste. For a kilogram of fruit, you will need half a liter of water and 700 g of sugar. Pour the sorted, washed and blanched berries into a container, pour hot water and boil until they soften. Then remove from heat, let cool, and squeeze the mass through gauze. Add sugar to the resulting liquid and put it on fire again, but already slowly. Bring to a boil, keep on fire for 15 minutes. While the liquid has not cooled down, it is poured into jars, sterilized in advance. They are closed with lids or parchment, tightly tying the neck.

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Chokeberry (or chokeberry) came to Russia from North America at the beginning of the 19th century, where indigenous people actively used its beneficial properties to treat many diseases. This plant was adapted to the Russian climatic realities by the famous breeder Michurin.

Due to its outstanding taste and useful qualities, the berry has now firmly entered the diet of our compatriots and is used in a large number of recipes: from juice that can prevent beriberi and increase immunity, to marmalade, wine, syrup and tinctures. Especially popular is jam made from chokeberry.

Chokeberry fruits contain about 10% fructose in combination with glucose and sorbitol, carotene, vitamins E, K, C, P, group B, amygdalin, coumarin, a number of pectin and tannin compounds. The composition also includes water, dietary fiber, various organic acids, monosaccharides and disaccharides.

The high content of vitamin P deserves special attention, which slows down the aging process in the body and has a positive effect on the immune system. Enough to eat 3 tbsp. l. per day to replenish the daily allowance.

Mineral profile of the berry: iron, molybdenum, fluorine, boron, manganese and iodine (in high concentration). Present: calcium, potassium, sodium and magnesium.

The berry itself has a calorie content of 56 kcal, but in jam made from chokeberry, this figure is already 388 kcal. The amount of fat in the product is close to zero, and carbohydrates - 75 g per 100 g.

Beneficial features

Berries have a positive effect in the treatment of such ailments:

obesity;
Graves' disease;
increased intracranial and arterial pressure;
thyrotoxicosis;
weakness;
apathy;
weakening of the immune system.

As a result of repeated experiments, the benefits of these wonderful fruits for the body have been confirmed. In the middle of the 20th century, chokeberry was officially given the status of a medicinal product.

Not far behind fresh berries and chokeberry jam, which has a number of useful properties and is an indispensable tool in the treatment and prevention of a large number of diseases.

In aronia berries it is several times higher than in raspberries, currants, gooseberries and blackberries. Therefore, the product is recommended for use in case of general apathy, rapid fatigue of the body, bleeding from the gums and other symptoms of iodine deficiency.

The benefits of pectins found in fresh and candied fruits are also noteworthy. They remove heavy metals and radioactive compounds from the body, normalize the functioning of the gastrointestinal tract and act as a mild choleretic agent in the treatment of cholecystitis.

For people suffering from low acidity, chokeberry and jam from it can be a real salvation. Organic compounds present in it facilitate the process of digestion of food.

A small amount of jam, taken after a hearty meal, will benefit the digestive tract. It will relieve the feeling of heaviness in the stomach, bad breath and belching.

Trace elements present in large quantities in the jam normalize the functioning of the nervous and cardiovascular systems, act as an excellent prophylactic against varicose veins, lower cholesterol and strengthen the walls of blood vessels.

Chokeberry jam can be used by hypertensive patients as a means of normalizing blood pressure. To do this, take 35-30 g of jam with water or warm tea, if desired, add a little lemon or other berries rich in vitamin C to it. This recipe can also save you from a headache, and before going to bed it will relieve insomnia.

Regular intake of this sweet product is especially useful in the cold season, as it allows not only to avoid seasonal beriberi, but also to significantly increase the body's defenses before impending viral epidemics.

Contraindications and harm

So that a tasty and healthy product does not harm your health, pay attention to contraindications.

Aronia jam is an excellent remedy for high blood pressure, but it is advisable for hypotensive patients to exclude it from the diet. Passion for chokeberry for this group of people is dangerous with a serious drop in pressure.

The use of the product is contraindicated in the following ailments:

gastritis, accompanied by high acidity;
stomach ulcer;
frequent bowel disorders;
increased blood clotting;
thrombophlebitis;
diabetes.

Since the berries have a mild diuretic effect, people with kidney problems are advised to consume them in moderation. Otherwise, you risk causing serious harm to your body.

Recipes

Classic recipe

Ingredients:

1 kg of chokeberry berries;
1500 g of sugar;
700 ml of pure water.

Cooking method:

Rinse the berries thoroughly and remove the stalks.
Place in a deep bowl or other suitable container.
Pour washed and peeled fruits with cold water - so that it completely covers them.
Leave the bowl in this form for exactly one day.
In a separate saucepan, combine 700 ml of water and 1.5 kg of sugar.
Boil the syrup until it becomes transparent.
Drain the berries in a colander and rinse thoroughly with cold water.
Pour into an enamel pan and pour hot syrup over.
Leave the resulting mixture to cool completely.
Put on low heat for 7-10 minutes, then let cool.
Repeat the previous step 3-4 times. This is necessary so that the berries do not boil, but remain intact.
Arrange the resulting jam in pre-sterilized jars and cork.

There are a large number of jam recipes with the addition of other useful ingredients: apples, currants, cherry leaves, nuts, lemons, plums, etc.

It is necessary to use only ripe berries collected in the first two autumn months.

Some housewives grind berries with a blender or meat grinder. In this case, the jam will acquire a viscous thick consistency, well suited for making sweet pastries.

Jam or syrup?

Chokeberry syrup is prepared much faster, but its shelf life does not exceed a year, unlike jam, which can be stored much longer. Usually used as a dressing for various desserts, or simply diluted with water and drunk. Syrup is especially useful in combination with hawthorn. Such a product is not difficult to find in a pharmacy. It is indicated for use in hypertensive patients and people with reduced immunity.

Jam is considered more useful if the cooking rules are observed, since it contains berry peel. But it is in it that contains up to 1/3 of the useful components of chokeberry. Nevertheless, the syrup also has preventive and therapeutic properties.

You can make sweet-tart jam from chokeberry berries, which will be an excellent addition to tea drinking or an excellent filling for baking. Chokeberry jam is characterized not only by its taste, but also by its healing properties, which are achieved due to the content of a large amount of organic acids, vitamins and microelements in the berries. It is worth considering that the berries become as useful as possible by September, so it is recommended to cook chokeberry jam in early autumn.

You can make sweet-tart jam from chokeberry berries

The absence of heat treatment during the preparation of jam makes it possible to obtain the most fortified delicacy.

To prepare it you need:

1.2 kg of chokeberry;
800 grams of sugar.

Step-by-step instruction:

1. Black berries are sorted and washed under running water.
2. After the berries have dried, half of them are transferred to the blender bowl, covered with half the volume of sugar. The device is activated, and the berries are crushed.
3. A separate container is scalded with boiling water, and then rowan puree is transferred into it.
4. The same is done with the second portion of raw materials.
5. Both halves of the future jam are mixed so that all sugar crystals are completely dissolved.
6. Then the container is closed with a lid and left for 15 minutes.
7. Next, you need to sterilize small glass jars by steaming them.
8. After that, the jam is laid out in containers, rolled up with scalded lids.

Such raw sugar jam, which does not require cooking, should be stored on the bottom shelf of the refrigerator.

Aronia and apple jam (video)

Classic recipe

Another name for chokeberry is chokeberry. Classic recipes for making chokeberry jam allow you to get a delicious delicacy with subtle tart notes and an attractive aroma.

I confess, chokeberry has never been my favorite berry. Her taste is quite specific - tart, sweet and sour, often with a slight bitterness. Just don't eat it. But compotes and jelly, jams and jams with it turn out just wonderful! Today I propose to cook jam from chokeberry. The recipe is very simple, although the method of cooking is somewhat different from the usual "fill with sugar and boil." Chokeberry is a capricious berry and in order to turn it into a truly magical delicacy, it must be properly prepared. Therefore, first we boil it for several minutes in boiling water, and only then send it to sugar syrup. This way of cooking will make the tart taste of the berries softer and keep them juicy. The jam is bright, rich and thick. Ideal as a filling for pastries, as well as a simple tea party.

Ingredients:

chokeberry - 700 g (1 liter jar),
sugar - 1 kg,
water - 150 ml for syrup + about 1 liter for blanching berries.

How to make chokeberry jam at home

First you need to wash the berry, sort it out and get rid of twigs and tails.

After the berries, it is necessary to blanch - i.e. subjected to a short heat treatment. In our case, boil it for some time in boiling water without adding sugar. This is done in order to make the hard skin of the berry softer, so that in the future it will soak faster and better with sugar syrup. Pour water into a saucepan, bring to a boil and lower the berries into it. We wait for the second boil and boil the berry for 7 minutes.

Then we drain the berry broth, throwing the chokeberry into a colander. The broth can be poured, or you can make an excellent jelly out of it.

Heat the syrup, stirring constantly, until the sugar is completely dissolved.

After that, we lower the prepared chokeberry berries into the boiling syrup. Bring the jam to a boil, switch the heat of the stove to medium and let it boil for 15 minutes. If you cook the berries longer, they will wrinkle, become dense and dry.

Then we remove the jam from the stove and leave it to stand for at least 4 hours, and preferably for 8-10 hours (I left it overnight). The berries need to be given time to absorb the syrup. Then again we send the jam to the stove and repeat the cooking: bring to a boil at the maximum, reduce the heat and boil the chokeberry for another 15 minutes. During the cooking of jam, foam will inevitably form. While the jam is boiling, I do not remove it. And then, after the second boiling, it very successfully accumulates on the walls of the saucepan, and getting rid of it is now much easier.

The jam is ready, you can pour it into dry sterile jars. Hot jam will be watery, but when it cools, it thickens a lot.

You can store such jam anywhere, it is great both in a cool place and in a cabinet in the kitchen.

The jam is very rich and thick. The perfect winter treat!

For centuries, people have been collecting various berries in forests and growing them in vegetable gardens, because one can talk endlessly about their benefits. Berries contain trace elements and vitamins necessary for the proper functioning of the immune system, and they are also rich in fiber, which normalizes bowel function. One of the most useful berries in garden plots is chokeberry (chokeberry familiar to everyone by name). Her homeland is North America, she was brought to Russia only in the 19th century.

At first, it was grown only for decorative purposes, since white lush inflorescences look very attractive in spring, and in autumn the bushes attract bright red leaves.

Methods for harvesting chokeberry are quite numerous - today there are a huge number of recipes using chokeberry. The main methods of processing berries are as follows:

drying(berries are harvested and hung on a thread or modern dryers are used) - it is convenient to use such berries for making decoctions;
freezing(it is better to sort and wash the berries before freezing, as well as dry them well) is a universal method for harvesting berries without losing useful properties;
preparation of alcoholic beverages(liquors, liqueurs, wine);
conservation- the most popular method of harvesting, mainly juices, compotes, syrups, liqueurs, marmalade, and, of course, jam.

Benefits and features

Black chokeberry berries have a tart bright taste that slightly knits the tongue. Harvested in August-September.

The calorie content of fresh berries is only 56 kcal per 100 grams, therefore they are called a low-calorie, dietary product, which cannot be said about chokeberry jam. On average, its calorie content is about 400 kcal per 100 grams, and although it contains practically no fat, it has room for 74.8 grams of carbohydrates. The high content of the latter suggests that the jam should be consumed in small portions for health purposes.

The main minerals that are found in chokeberries are iron, molybdenum, fluorine, boron, manganese in high concentrations and a huge amount of iodine (about 100 micrograms per 100 grams of berries - this concentration is 4 times higher than in raspberries and gooseberries), which is good for thyroid health.

Iodine deficiency in our country is one of the most pressing problems, so eating berries and chokeberry preparations will help prevent hormonal problems based on iodine deficiency. Aronia contains vitamins A, C, E, PP, and vitamins of group B. Due to the high content of tannins and pectin compounds, chokeberry has a beneficial effect on bowel function and helps cleanse the body, removes radiation and heavy metals.

Jam is the main way to preserve chokeberry berries, this method allows you to save the maximum amount of nutrients, while storing such blanks is quite unpretentious.

Speaking about the benefits of jam, it is worth noting the positive effect on the body that this product has:

lowers cholesterol levels;
lowers blood pressure (with hypertension stage 1 and 2);
improves immunity;
regulates the liver (has a choleretic effect);
strengthens blood vessels;
alleviates the course of diseases such as measles, scarlet fever, rheumatism and seasonal allergies;
supports the health of the thyroid gland due to the content of iodine;
indicated for neuroses and insomnia;
contributes to the prevention of atherosclerosis;
used to treat radiation sickness due to the high content of vitamin P;
stabilizes the work of the heart due to the high content of potassium;
reduces puffiness.

Despite the huge benefits for the body, some people should limit or completely prevent the use of chokeberry berries in food. The main contraindications for eating these berries are low blood pressure (hypotension), diseases of the gastrointestinal tract associated with high acidity, stool disorders, ulcers or gastritis, and people with frequent blood clots, varicose veins and thrombophlebitis should also refuse to eat. These contraindications are associated with the ability of aronia berries to thicken the blood and lower blood pressure.

Main components

There are many generally accepted recipes for chokeberry jam, but the main components always remain:

black ripe chokeberry berries;
pure water;
granulated sugar.

These are the three main components on which the preparation of jam is always built. However, the tart taste of chokeberries goes well with many other products, using a combination of which you can achieve an interesting and unusual taste of homemade preparations.

Additional Ingredients

The most classic and affordable combination used for blanks is an apple with chokeberry. Based on this combination, juices and compotes are also made. Apples add benefits to such jam, because, like chokeberry, they have a large amount of pectins. Also, the addition of apples makes the tart taste of the berries softer and gives the jam a smoother consistency.

Adding citrus fruits, such as lemon or orange, to the preparations makes the jam even more useful during the cold season. Lemon adds sourness to the sweetness and viscosity of aronia berries.

Adding nuts to jam adds spice and makes it more effective in fighting anemia. Most often you can find recipes with a combination of chokeberry, citrus and nuts.

Interesting recipes are those that use a combination of chokeberry with plums. This jam turns out to be a beautiful ruby color thanks to the berries of chokeberry, and plum, like apples, softens its bright peculiar taste.

You can add a pleasant cherry flavor to jam by adding cherry leaves to it - this is an old Belarusian recipe. A variety of homemade liqueurs and liqueurs are made with the same combination.

The use of various spices can advantageously emphasize the taste of berries and add spice. For example, in cooking, a classic combination is an apple with cinnamon, when aronia berries are added to such a jam, it acquires an oriental note and a pleasant taste. You can also use cardamom, cloves and vanilla.

Recipes

To extend the shelf life of jam, it is worth sterilizing jars and lids before laying out in a storage dish. The optimum storage conditions are temperatures comparable to or slightly lower than room temperature. Cooking blackberry jam is a simple task, the main thing is to strictly follow the recommendations in the recipe.

Classic recipe

Ingredients:

1 kilogram of chokeberry berries;
600 grams of granulated sugar;
40 ml of water.

Berries need to be washed well and put in a large container. Cover the berries with sugar and let stand until the chokeberry begins to release juice (about 1 hour). Add water and put on the stove. We make two cooking approaches: the first time we cook the jam for 20 minutes, turn it off and cool completely (preferably more than 12 hours), the second time we also boil it for 20 minutes. Divide jam into jars and close with lids.

Storage at room temperature is allowed.

Recipe for chokeberry jam with citrus fruits

When cooking, it is better not to peel citrus fruits from the zest, as it contains a lot of vitamins and a piquant taste.

Ingredients:

1 kilogram of berries;
2 cups of sugar;
1 glass of water;
2 oranges;
1 lemon.

The berries are placed in a large container suitable for cooking, and filled with water. After that, the container is placed on the stove and the contents are boiled for 5 minutes. Then half the sugar is poured in and boiled for another 5 minutes, stirring in the process. Next, you need to remove the jam from the stove and cool. At this time, you need to start preparing citrus fruits - wash, chop them with a knife, blender or scroll in a meat grinder. When the jam has cooled, put it on the fire, add the remaining sugar and bring to a boil. After that, lemon and oranges are added to the container with jam, everything is mixed and removed from the stove. It remains only to pour the jam into jars.

Aronia jam with nuts

Ingredients:

black chokeberry berries - 0.6 kg;
granulated sugar - 0.6 kg;
water - 1 liter;
walnuts - 150 grams;
apples - 200 grams;
lemon - half.

Aronia fruits are poured with hot water for 12 hours, then this decoction is poured into a separate pan - it will be needed to make syrup. To do this, take 1 cup of broth and add the entire volume of sugar to it. Next, brew the syrup.

While it is cooking, peel the apples and seeds. Randomly cut them and lemon, nuts also need to be finely chopped. Now the berries, nuts and apples are put into the syrup and are waiting for the moment of boiling. After that, boil the jam for 15 minutes and remove to cool for 3 hours. Such repetitions of 15-minute cooking must be done three more with intervals for cooling at 3 hours. Lemon is added before the last boil. Pour into jars and seal.

Rowan-cherry jam

Ingredients:

1 kg of chokeberry;
100 grams of cherry leaves;
0.7 liters of water;
1 kg of granulated sugar.

Thoroughly clean and rinse the berries and cherry leaves. Pour water into a saucepan, boil and add half the cherry leaves there. Cook for 5 minutes and take out the leaves. Cool the broth and fill it with berries for 8 hours. After that, pour all the liquid into the pan, put it on the stove and add the remaining cherry leaves. Cook again for 5 minutes and remove. Now add chokeberry berries to the hot broth. We leave the berries to infuse, after cooling we decant the liquid. We take a large container for cooking jam, pour all the sugar there and pour in 190 ml of broth. We put on a small fire and wait for the sugar to dissolve, then add the rowan fruits and cook until the jam becomes thick.

Spicy chokeberry jam with apples

For this recipe, it is better to choose strong sweet and sour apples.

Ingredients:

chokeberry - 0.6 kg;
apples - 3 pieces;
granulated sugar - 0.5 kg;
cinnamon - a stick;
black pepper - 5 peas;
water - 100 ml.

We clean the rowan from twigs and rinse with running water, add sugar and pour water, put spices and put on the stove. After boiling, cook for 10 minutes, removing the foam all the time, then leave the jam to infuse overnight, and in the morning boil again for 10 minutes and leave to cool. Wash, peel and pit apples. Start brewing jam again and add apples to it when boiling. Boil for 15 minutes, then place in sterilized jars and close with lids. It is advisable to store in the refrigerator.

Quick blackberry jam

This jam is good for the speed of preparation and the simplicity of the ingredients. For 1 part of berries we take 2 parts of granulated sugar. This jam undergoes minimal heat treatment for only 5 minutes (it is also called “five minutes”), therefore it retains the maximum amount of useful properties of berries.

This jam is perfect as a filling in a pie, as it is not cooked on syrup, but only from berries and sugar.

We carefully clean the berries, boil them for 5 minutes in boiling water, then take them out and dry them on a towel. Now you need to grind the berries in any convenient way, for example, with a blender, or by scrolling in a meat grinder. Mix the chopped chokeberry with sugar and put on the stove over a very small fire. Stir constantly until boiling. After boiling, increase the heat and cook for 5 minutes, continuing to stir. Arrange in sterilized jars, put on top of the lid. Pasteurize jam jars for 20 minutes for 0.5 liter jars and 30 minutes for 1 liter jars. After that, you can roll up the jars and store them at room temperature.

The pasteurization process is carried out as follows: in a large container (so that the cans can be placed there almost completely), jars of jam are placed, covered with lids on top, water is poured over the shoulders of the cans and the vessel is placed on a small fire. It is better to lay a cloth towel at the bottom of the container so that the jars do not hit the metal when boiling. We leave at low heat for the time specified in the recipe to sterilize the workpiece.

Jam from apples and chokeberry

In fact, the recipe for making jam is similar to jam - the only difference is that in the preparation of jam, fruits and berries are ground into a homogeneous mass.

Ingredients:

apples - 4 kg;
chokeberry - 1.5 kg;
sugar - about 1.8 kg;
water - 1 liter.

We prepare apples - they need to be thoroughly washed and cut into pieces, while not removing the peel and not peeling the seeds. Chokeberry must be cleaned of twigs and washed. Pour water into a container for cooking, put fruits and berries there. Cook for about 20 minutes until the apples are soft. The mixture must be stirred frequently.

If you see that the mass becomes homogeneous and more and more resembles mashed potatoes, then it's time to remove the mixture from the heat and rub it through a strainer. Add sugar to the puree. It is necessary to focus on the volume of the resulting puree (since in one case or another there is more or less cake left) and on the sweetness of apples. If you have sweet and sour apples, you need to add sugar in a ratio of 1: 1. Then cook the jam over very low heat, since the puree is thick, it tends to splash when boiling. Stir constantly and cook until desired consistency is obtained. You can boil quite a bit - then you get a smooth, homogeneous jam.

Arrange the jam in sterilized jars and roll up or close with plastic lids. Keep strictly in the refrigerator!

Aronia jam

To make jam you will need:

purified water - 150 ml;
sugar - 400 grams;
chokeberry - 500 grams.

We sort out the chokeberry from leaves, branches, debris and rinse in a colander, shaking off the water. Now you need to chop the berries with a blender or meat grinder - choose the method that is convenient for you. If desired, the berries can be crushed until smooth or left in pieces. Berries are poured with water in a saucepan and put on fire. Cook for 7 minutes, then add all the sugar. Cook for another 7 minutes over high heat, reduce and cook for another 5-7 minutes. It is recommended to stir the jam well all the time of cooking. The consistency of jam is average between jam and marmalade.

Arrange in sterilized jars the jam must be hot. The product must be stored in the refrigerator.

What can be combined with?

Ready-made chokeberry jam can be used in many culinary recipes. For example, with jam, you can make a quick shortcrust pastry pie, using it as a fragrant filling. You can also make open or closed yeast pies.

Here is an example of a quick pie recipe where jam is used (it is important to take jam that is not made on the basis of syrup, but with a minimum water content, for example, “five minutes” so that there is no excess moisture in the pie):

butter - 200 grams;
egg - 1 pc.;
sugar - 2 tablespoons;
baking powder - 10 grams;
flour - about 500 grams;
blackberry jam.

You need to get the oil out of the refrigerator in advance - so it will be easier to work with it. Rub it with part of the flour, sugar and salt. Add egg, mix thoroughly. Add remaining flour with baking powder. Knead into a smooth butter dough. Divide it into 2 balls and place in the freezer for half an hour.

Roll out one part of the dough, put it on the bottom of the form, covered with parchment paper. It is necessary to form large enough sides so that the jam does not flow out during the baking process. Spread a layer of jam. The second part of the dough is rubbed on a coarse grater and sprinkled on top of the jam (such a pie is sometimes also called grated). The cake should be baked in the oven at a temperature of 180 degrees for about 25 minutes.

Chokeberry jam is perfect as a topping for drinks, such as tea, and you can simply dissolve it in water to get a sweet drink.

Children love to eat store-bought cottage cheese with additives, but it’s better to add a couple of spoons of jam made by yourself to a plate of a homemade product - it’s much healthier and tastier, besides, the beautiful rich color of aronia jam causes appetite. Also, a spoonful of jam can significantly embellish the taste of breakfast as an addition to porridge or muesli.

In winter, it is convenient to add jam to milkshakes or smoothies from berries and fruits.

For information on how to cook "five-minute" jam from chokeberry, see the next video.