Red rowan jam for the winter: 3 regular recipes

Autumn is approaching - it's time for the end of the summer season. The most extreme berry that needs to be collected is, naturally, rowan. In addition to the fact that reddish rowan is a very necessary product, you can make delicious jam from it for the winter.

We present to your attention 3 of the most common recipes for red rowan jam. It won’t take much time to make, and the result will amuse even the most specific gourmets. Choose the recipe at your discretion.

Traditional red rowan jam recipe

rowan – 1 kg
sugar – 1.5-2 kg (depending on the time of harvesting the fruits)
water – 300-350 ml

To begin with, it is very important to carefully wash and sort the berries; weed out spoiled, unripe fruits, leaving only whole bright red ones.
Then blanch for 5 minutes, i.e. treat them with bubbling water. Afterwards, put it on a sieve and fill it with hot syrup. The syrup is prepared very simply: dilute sugar in water and bring the mixture to a boil.
In this state we leave for 6 hours at a temperature not lower than room temperature. After the designated time, put the berries soaked in syrup on the fire. After it boils, reduce the heat, set for 5 minutes, then remove the pan from the heat for 15 minutes. Repeat this 3 times until the fruits are completely softened.
After production, red rowan jam is immediately packaged in warm sterile jars and, sealed with hermetically sealed lids, wrapped in a warm blanket for 12 hours.

Freshly made red rowan jam

rowan – 0.5 kg
sugar – 1.0 kg (depending on the time of harvesting the fruits)
water – 180 ml

We sort and wash the rowan berries.
Blanch in boiling water for 5 minutes.
Prepare the syrup: dissolve sugar in water, bring to a boil, pour in rowan berries. If there is not enough time for production, then the future jam should be kept in syrup for 15 hours.
After this, bring to a boil once and let cool directly in the pan.
Afterwards, pour into jars, which do not need to be heated. You don’t have to roll them up, but cover them with ordinary plastic lids. But in this case, the workpiece will only be stored in the refrigerator. If you boil the jam for 20 minutes, package it in sterile, unstained jars and seal it with lids, the shelf life can be extended.

Red rowan jam after the first frost

rowan – 700 gr.
sugar – 1.5 kg
water – 200 ml

Almost everyone knows the fact that after the first frost, rowan is at its sweetest, because all the bitterness goes away from it. In this case, the jam turns out incredibly tasty if the berry is placed in the oven for 1 hour at a temperature not exceeding 40 degrees, then kept in hot water for 5 minutes (not in boiling water!). Then pour in syrup and cook a couple of times, according to the principle of the previous recipe: after boiling, remove from heat for 15 minutes, then put back on and bring to a boil. After all the cooking, the finished product must be cooled at room temperature and left in this state overnight (that is, in the dark) . Afterwards, drain the syrup and cook it for a couple of minutes. The jars should be treated with steam, placed in their prepared fruits and filled with syrup. Then roll up the jars and leave to cool.

Red rowan jam: a necessary preparation for the winter

Chokeberry is grown in almost all farms for culinary purposes. The taste of jam made from these berries is familiar to almost everyone. But not enough people think of feasting on red rowan berries. Some people think that these fruits are only suitable for decorating an autumn or winter forest or garden. After all, they taste bitter and tart. But red rowan jam can also turn out delicious if you know the intricacies of making it. In addition, this unusual dessert is very healthy.

Individual manufacturing

Our forefathers began to collect reddish rowan for winter preparations after the holiday of Bishops Peter and Paul Ryabinnikov, which is celebrated on September 23. Usually by this time the first frosts have arrived, which makes the rowan least bitter and tart. Previously, it was still no better to collect reddish rowan.
To get rid of the bitter taste, it is recommended to freeze rowan before making desserts. It is enough to keep the fruits of garden plants in the freezer for several 8-12 hours, but it is better to leave wild berries in the freezer for at least a day.
Another method of removing bitterness from rowan berries is to soak them in cool and slightly salted water. The procedure lasts from 12 hours to 3-4 days, while the water should be replaced with fresh water from time to time so that the rowan does not sour.
Blanching the berries in salt water also helps reduce the bitter taste. To do this, place the rowan in a colander and lower it into boiling water for 5-7 minutes.
Before making the dessert, you need to sort out the rowan berries, removing spoiled berries (including those pecked by birds). After this, the fruits are washed, removed from the bitterness using the chosen method, and later used for cooking sweets.
Taking into account the sour-bitter and astringent taste of rowan, quite a lot of sugar is taken from it to make dessert: approximately the same amount as the berries themselves, and sometimes one and a half times more. Sugar is often supplemented or replaced with honey to create even more healthy jam.
In order for rowan berry jam to be stored for a long time, the jars under it must be washed with soda and sterilized. Lids also need to be sterilized. Usually they are boiled for this purpose.
It is recommended to close jam jars with metal lids to ensure tightness. Plastic lids can only be used in this case if the dessert will be stored in the refrigerator.

Storage conditions for rowan jam depend on the specific recipe. It is recommended to keep most types of this sweet in a cold room, at temperatures up to 18 degrees. Some types of dessert stand well at room temperature, while others, on the contrary, require storage in the cold. If storage conditions are met, rowan jam retains good organoleptic properties and beneficial characteristics for at least a year, but usually much longer.

Traditional red rowan jam recipe

Composition (per 1.5 l):

reddish rowan - 1 kg;
sugar – 1 kg;
water – 0.25 l.

Sort through the rowan. Throw away unhealthy, bird-pecked and very small specimens.
Soak the berries in cool water for a day. During this period of time, the water must be changed a couple of times.
Boil syrup from the recipe amount of water and sugar, put the soaked berries in it. Leave for a day, covering the basin with gauze to protect against insects.
Using a slotted spoon, remove the rowan berries from the syrup. Boil the syrup for 15 minutes, return the berries to it.
Leave the rowan in the syrup for 6-8 hours, or overnight (that is, in the dark) .
Place the container with rowan berries in syrup over low heat. Bring the delicacy to a boil, cook it for 20-25 minutes until it becomes quite thick.
While the jam is on the stove, rinse and sterilize the jars, and boil the lids that fit them.
Place the jam in the prepared jars and seal them tightly.

Rowan jam royal style (with oranges and walnuts)

Composition (per 2 l):

rowan – 1 kg;
oranges – 0.4 kg;
water – 0.25 l;
sugar – 1.2 kg;
walnut kernels – 100 g;
ground cinnamon – 2 g.

Sort the rowan, rinse and dry. The berry will dry faster if you dump it on a towel, because the material will absorb excess liquid.
Place the rowan berries in a bag and place them in the freezer.
A day later, without defrosting, place the rowan berries in a saucepan. Pour in a glass of water.
Heat the pan with rowan berries over low heat until the liquid in the container boils.
Drain the rowan in a colander. Mix the rowan decoction that has drained from the berries with sugar and cook the syrup.
Return the rowan berries to the syrup.
Wash the oranges and pour boiling water over them. Cut the citrus fruits together with the peel into small pieces. Peel them and place them in the rowan.
Stir the sweet mass, cover with gauze and leave for 6-8 hours.
Sterilize jars and suitable lids.
Finely chop the nuts with a knife and lightly fry in a dry frying pan. If this is not done, the treat can quickly deteriorate.
Bring the jam to a boil over low heat. Cook it for half an hour.
Add nuts and cinnamon. Continue cooking the treat for another 10 minutes.
Place the dessert among the prepared containers and seal them tightly.

Jam made according to this recipe usually stands well at room temperature, but it is still recommended to store it at temperatures up to 18 degrees.

Not a bad recipe 1

Red rowan berry jam “Pyatiminutka”

Composition (per 2 l):

rowan – 1 kg;
water – 0.4 l;
sugar – 1.5 kg.

Soak the rowan in cool water for 1-2 days.
Make syrup from water and sugar, put berries in it. Wait for the sweetness to cool to room temperature.
Over medium heat, bring the jam to a boil. Boil for 5 minutes, skimming any foam that appears on the surface. Remove from heat and leave until cool.
Repeat the 5-minute boiling function three times, each time allowing it to cool to room temperature.
After extreme boiling, spread the jam into sterilized jars and seal them.

You can store the jam made according to this recipe in the pantry, basement or any other cold room.

Red rowan jam through a meat grinder

Composition (per 2 l):

reddish rowan - 1 kg;
sugar – 1.5 kg;
water – 0.25 l;
vanillin – 1-2 g.

Fill the rowan, previously sorted and washed, with water. Bring the liquid to a boil. Simmer the berries for 10 minutes.
Drain the rowan in a colander and grind the softened berries through a meat grinder.
Pour sugar into the berry mixture and stir. Leave for 2-3 hours in a cold place so that the sugar begins to dissolve in the rowan juice.
Place the container with jam on low heat. Bring to a boil. Cook for 20 minutes, skimming off any foam that appears on the surface.
Add vanillin, stir. Continue cooking the delicacy for 15-20 minutes, constantly stirring it with a spatula so that it does not burn to the bottom.
Place the jam in jars that have previously been washed with soda and sterilized. Screw them tightly with the prepared lids.

The jam made according to this recipe resembles jam in its mixture. This workpiece does not deteriorate for a long time, even if it is in a heated room.

Red rowan jam - 8 most common and delicious recipes

Have a nice day, dear readers! Now I’ll try to persuade you to make delicious red rowan jam. Not enough people prepare this dessert, and you can’t find it in the store.

But, this is a very fragrant, healthy and tasty delicacy. If you want to amaze your guests with your culinary capabilities, then let's cook!

How to cook berries and basic tips

1. The berries for this dessert need to be picked after frost, then they stop being bitter. If you collected the fruits before the onset of frost, then this can simply be corrected. Remove the berries from the tassels, wash well, and place in the freezer for 3 days.

Moreover, after freezing, the berries become the most juicy. You can soak the berries in cool water for 12 hours, changing the water from time to time, or blanch them in salted water (just a teaspoon of table salt per liter of water is enough).

2. Due to its own specific taste, it does not mix well with other fruits and berries. The exceptions are apples, nuts, oranges and pumpkins.

Red rowan jam: useful characteristics

You can read very carefully about the usefulness of the berry itself HERE. As for the dessert itself, everyone understands that after heat treatment, some of the vitamins and minerals are naturally miniaturized.

But, in order to maintain the elasticity of blood vessels and fill the body in winter, as well as early in spring, with all the necessary elements, it is enough to eat only 1-2 teaspoons of this sweetness.

Jam contains sufficient quantities of - Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A and C, also sodium, potassium, magnesium.

It is recommended to be used for hypertension, anemia, vitamin deficiency, diabetes mellitus, and various vascular diseases, as a diuretic.

How to make red rowan jam

This is the most common recipe, which can rightfully be called traditional.

1 kg. – frozen red rowan
0.5 kg – sweet sand
1.5 cups – water

1. Wash the frozen berries well; to be safe, you can also blanch them in salted water for almost 1-2 minutes, so as not to spoil our dessert with a bitter taste.

2. Now we are making the syrup. Pour water into a huge saucepan (basin), add sweet sand, cook on low heat until boiling, stirring always. When the sugar is completely dissolved, cook for another 5 minutes.

Video recipe: Red rowan jam

Royal style with orange and walnuts

Royal red rowan jam

This is our most popular recipe! The combination of rowan with orange and walnuts gives an unforgettable taste and adds healthiness to this dessert.

1 kg. – red frozen rowan
2 kg. – sweet sand
3-4 pcs. - orange
50 gr. – walnut kernels
1.5 liters – water

1. Prepare the fruits for cooking as described above.

2. Cook the sweet syrup, then put our berries in a pan with hot syrup, cook after boiling for another 15 minutes.

3. While the berries are cooking, peel the oranges, divide them into slices, and cut into small pieces.

4. Chop the walnuts with a knife, but not very finely.

5. Add orange pieces to the pan with berries, boil for 20-25 minutes, add nuts, boil for another 20 minutes.

6. All that remains is to pour it into jars and send it for storage.

With pumpkin pieces

Red rowan jam with pumpkin pieces

With such a dessert you get a double portion of carotene, and lemon makes the taste of the dessert more intense.

1 kg. – frozen berries
0.6 kg. – pumpkin pulp
1 teaspoon – citric acid (can be replaced with the zest of 1 lemon)
2 kg. – sweet sand
1.5 liters – water

1. Prepare the fruits for cooking.

2. Boil syrup from water and sugar, add berries, bring to a boil, leave the pan with the dessert on the stove to cool for 3-4 hours.

3. Cut the sweet pumpkin pulp into small cubes, add them to the jam, plus citric acid or lemon zest.

4. Cook the dessert for about 40 minutes or until done.

5. Divide the delicacy into glass jars and hide it until your guests arrive!

Note to the hostess! You can also add cinnamon, vanilla, ginger to this recipe to taste.

Calorie content per 100 g. – 160 kcal

With apples

Recipe for red rowan jam with apples

For this recipe, it is better to take sour and hard apples, for example, “Antonovka”, take the amount of fruit to your own taste.

Ground cinnamon was always perfectly mixed with any apples, so it would be appropriate in this recipe too.

1 kg. – rowan berries
2 kg. – sweet sand
5-6 pcs. – huge apples
1.5 liters – water
2 tbsp. spoons – ground cinnamon

1. Prepare rowan for jam as described above.

2. Now boil the sweet syrup, add the berries, simmer over low heat for about 15-20 minutes, after the first bubbles appear.

3. Wash the apples well, cut them into small cubes or thin slices (you don’t have to cut off the skin).

4. Add the cooked pieces to our delicacy, cook for another 30 minutes, add cinnamon, stir and cook for another 10-15 minutes.

5. Pour our dessert into sterile jars and seal.

Note to the owner! In this recipe, you can replace the apples with hard pears or prepare an assortment.

Calorie content per 100 g. – 212 kcal

Video recipe: Red rowan jam with apples and walnuts

“Raw” through a meat grinder

Recipe for red rowan jam without cooking through a meat grinder

To preserve all the vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) in the berries, you can prepare such “raw” jam. In this recipe, sugar can be replaced with natural honey.

1 kg. – red rowan
2 kg. – sweet sand

1. Blanch the fruits for 2 minutes in salted water, grind in a blender or through a meat grinder.

2. Add sugar or honey to the resulting berry mass, stir everything, leave for one hour right in the kitchen. Rowan must release juice well.

3. Now you can put the desired dessert in dry jars and put it in the refrigerator.

Red rowan jam - the best recipes for the winter

Red rowan jam, the recipes of which I will now introduce you to, will amaze, it would seem, with incompatible tastes. It contains a slight sourness, a pleasant sweetness, and a taste appropriate for the fruits of this healthy tree. You definitely need to get acquainted with it, if only to know that there is such a unique dessert prepared for the winter.

Red rowan jam - recipes for the winter

So that you feel more confident when you are planning to prepare rowan jam for the winter for the first time, I will tell you a little about preparing the berries for cooking, and I will also share other secrets.

In fact, everyone knows that it is best to harvest reddish berries immediately after the first frost, then they will lose their corresponding bitterness. But after picking, almost all housewives quickly put the berries in the freezer so that the jam does not have a bitter taste. The same is done with red rowan in this case, when the fruit was harvested before frost.
From time to time it is recommended to soak the fruits for 24 hours before making jam, changing the water from time to time, but the best method is to blanch the berries in salted water - the bitterness will go away.
By the way, a berry that has been soaked for at least 12 hours before cooking will cook faster and become juicier. Having done this, do not rush to pour in the total amount of water indicated in the recipe, pour in 2/3, and then act according to the situation, if necessary - add.
Because of its unique taste, reddish rowan is not generally mixed with other fruits or berries. The exceptions were apples, pumpkins and oranges; the recipe for preparing rowan berries with extremes was invented today, as you realize. This is such a friendly citrus that it can currently be found in almost all winter jam preparations. Cinnamon, vanillin or walnuts are also added to rowan jam and this improves the taste of the product.

Regular jam recipe

A more common recipe for jam from vinous berries, which can rightfully be called traditional.

Reddish rowan – 1 kg.
Water – one and a half glasses.
Sugar – 500 gr.

Wash the slightly frozen fruits well and, to completely remove the bitterness, blanch them in lightly salted water for several minutes. Place a teaspoon of salt per liter of water.
When starting to cook, you first need to create a syrup: add the required amount of sugar to water and bring to a boil over low heat. Stir the syrup and the sugar will completely dissolve in it.
Place the rowan in the bubbling syrup and cook for 15 minutes (after boiling). Then set the jam aside for some time, let the berry soak in the syrup. I usually let the workpiece cool and proceed to the 2nd cooking.
Bring the jam to a boil again and cook for 15–20 minutes. You can create a third boil by letting the jam cool again beforehand, but with a previously soaked berry, it usually doesn’t work out earlier. If there will be only 2 cooking times, then cook not for 15 minutes, but until fully cooked. Then put it into jars. I never sterilize them, I just pour boiling water over them and cover them with nylon lids.

Rowan jam with walnuts

Nuts are often added to various jams, and they will look perfect in a preparation made from burgundy rowan berries. By the way, if you decide to make a dessert with the addition of apples, walnuts would also be appropriate. And if you are interested in jam made from, specifically, the walnuts themselves, then welcome to the recipes here.

Rowan – 1 kg.
Sugar – 7-7.5 glasses.
Water – 3 glasses.
Walnuts – 2 cups.

Slightly crush the unsullied rowan fruits with a rolling pin (the rest of the device) and let them release the juice slightly. Then pour boiling water over the rowan and leave for 15 minutes.
Make syrup using the usual method and add rowan. Cook until the berries are reduced and become soft, making sure to skim off the foam. Shortly before the end of cooking, add coarsely chopped walnuts and cook everything together for a couple more minutes.

Video with a recipe for raw jam with nuts and honey

Recipe for red rowan jam without cooking

In this red rowan dessert you can preserve the entire set of vitamins and microelements, which will make winter preparation very healthy. I wrote the other day about the beneficial properties of rowan, read how to fundamentally protect vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) from destruction.

Take: for 1 kg. rowan berries 1.5 - 2 kg. sugar, which depends on how sweet your berry is. If you are the happy owner of a huge amount of honey, then use this recipe to make at least a little rowan honey.

Blanch the rowan berries for a couple of minutes in slightly salted water, then chop the berries either with a blender or in a meat grinder, or you can simply crush them with a masher.
Add sugar and mix well.
It remains for the rowan to brew, let out the juice so that the sugar is completely dissolved in it. It is better to store the product in the refrigerator.

Rowan jam with oranges

A delicacy prepared with orange will gain piquancy and more vitamins. You can take the first, traditional recipe as the cooking base.

Rowan – 1 kg.
Orange – 1 pc. medium size.
Sugar – 500 gr.
Water – 1.5 liters.

Remove the skin from the orange and divide it into slices. It is better to peel them from the film and cut them into 2-3 pieces. The zest can be crushed with a blender or broken into small pieces by hand and also added to the jam.
Now cook the syrup, and while it comes to a boil, blanch the rowan.
Place the orange and rowan into the syrup and cook after boiling for 15–20 minutes. As with other recipes for making red rowan for the winter, if you wish, you can do 2 – 3 boils so that the rowan berries are well saturated with syrup.

[ok] I invite you to the recipe:

Rowan jam with apples

A more common recipe for winter preparation of red rowan jam with additives. Apples mix well with it, but they taste better with hard and slightly sour varieties. Add a cinnamon stick (remove it after cooking) and the dessert will become more aromatic.

Rowan – 1 kg.
Apples – 1 – 1.5 kg. (take the quantity as desired, I add more sweet ones).
Sugar – 1 kg.
Water – 1 glass.

After removing the core from the apples, cut them into slices of random sizes. I usually don’t peel the skin, although there is an option - see for yourself what to do.
Make syrup from 500 gr. sugar and water using the usual method.
Blanch the rowan berries in salted water for 2-3 minutes.
When the sugar dissolves, throw in the rowan berries and apples and bring to a boil. Cook for 15 minutes.
Let the jam sit until the berries and apple slices are soaked in the syrup. Just wait until it cools completely.
Now we proceed to the 2nd cooking: add the remaining 500 grams. sugar, let the jam boil again and simmer for about 15–20 minutes. Set the container aside again and let it cool.
I advise you to create another, third brew and then put the finished jam into jars.

Pumpkin jam

I hope that you understand that ladies need to eat pumpkin as often as possible and in large quantities - this is our lady’s vegetable. It makes wonderful jam, and with red rowan it will acquire an unexpected and very unusual taste.

Pumpkin – 1 kg.
Rowan – 500 gr.
Sugar – 500 gr.
Zest of 1 lemon, you can also add a little vanilla for flavor.

Prepare rowan for cooking - blanch it in salted water for 2-3 minutes. Cut the pumpkin into small cubes.
Fill the pumpkin with sugar, do not add all of it, about 2/3 of the total amount, and let stand until the juice is released. The pumpkin was not very juicy and there was not enough juice - add a little water.
Boil the pumpkin until it softens, add the mountain ash and the remaining sugar. When the berries become completely soft, add lemon zest to the jam and add vanilla sugar for flavor.
Boil the jam until completely cooked, then divide it into jars and hide it until winter gatherings - now you will have something to amaze your guests.

So that winter does not seem very menacing and boring for you, it is completely easy to prepare for it. And red rowan jam, the recipes of which I introduced you to, will help you. Be healthy, with love... Galina Nekrasova.