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 a lot of time for making, 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 - 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 many 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 simplest recipe that 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 one hundred percent dissolved, cook for another 5 minutes.

3. Next, transfer all the berries into sweet syrup, cook after boiling for 15-20 minutes. Turn off the stove and let the dessert cool one hundred percent.

4. Then boil the treat for the second time for 20-30 minutes. You can also boil it a third time, but usually two times is enough. Try the berry for your own taste!

5. Then place in clean, dry glass jars (the jars can not be sterilized, but simply scalded with boiling water), close with a nylon lid. That's all, our jam is ready!

Calorie content per 100 g. – 257 kcal

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 - 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 many 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

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

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 simplest recipe that 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.

3. Next, transfer all the berries into sweet syrup, cook after boiling for 15-20 minutes. Turn off the stove and let the dessert cool one hundred percent.

4. Then boil the treat for the second time for 20-30 minutes. You can also boil it a third time, but usually two times is enough. Try the berry for your own taste!

5. Then place in clean, dry glass jars (the jars can not be sterilized, but simply scalded with boiling water), close with a nylon lid. That's all, our jam is ready!

Calorie content per 100 g. – 257 kcal

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

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 - a simple and necessary recipe

Thrifty housewives constantly prepare red rowan jam for the winter, the recipe for which is light and quick. The delicacy can be prepared with walnuts, orange, also rubbed with sugar or added apples. There are a huge number of options, the main thing is not to deviate from the quantitative composition and follow the technology...

A simple recipe for making red rowan jam

Not almost everyone knows that from red rowan, the colorful clusters of which we so like to enjoy at the end of summer and in the autumn, you can cook an indescribably tasty delicacy that is also very healthy for the body. Red rowan jam is an easy-to-make recipe; you can prepare it in its pure form or add various flavorings to it - apples, citrus fruits, etc.

Traditional rowan jam is easy to cook at home. The following components will be useful to us:

Red rowan fruits – 1 kg
Sand – 1.5 kg
Untainted water – 650 ml

Before cooking, be sure to sort out the berries, separate all the stalks, wash them thoroughly and cover with water for a day. Basically, change the water every 6 hours.

Pour sugar into prepared 650 ml of water and put on fire. Once dissolved, the sugar will turn into a syrup of a homogeneous mixture. Bring the syrup to the highest temperature, wait until all the sand has dissolved. Pour the dried berries into boiling sweet water and boil the contents of the pan again, then turn off the heat and let cool.

After cooling completely, filter the contents of the pan, transfer the berries to a separate container, and bring the syrup to a boil again and maintain this state for 25 minutes. Pour rowan berries into the bubbling syrup and cook the delicacy for another half hour.

Pour the finished jam into sterile jars, roll up with steel or sealed plastic lids and wrap until completely cooled. Medicinal jam! In addition, try making fig jam, which is also healthy and also very tasty.

Reddish rowan with apples

If you want the taste of this winter sweet to be as tender as possible, add apples to the recipe. Red rowan and apple jam is no less tasty and medicinal. For production we take:

1 kg rowan berries
1 kg apples
450 ml unstained water
2 kg sand

Rowan jam with apples - in the photo
The step-by-step process of making jam according to this recipe looks like this:

Separate the fruits from the clusters, sort, wash and soak for 24 hours, changing the water a couple of times a day (experienced housewives, to speed up the soaking process, advise boiling the rowan in lightly salted water for a couple of minutes, then rinse under running water)
Apples of any variety (Melba, Lungwort), cored and peeled, cut into small cubes
Boil the syrup according to the technology described in the traditional recipe (see above)
Dip apples and berries into the hot syrup, cook after boiling for 45 minutes over low heat (don’t forget to stir!)
Sterilize the jars and lids, let them dry, and then put them into the finished jam. Turn the jars upside down and wrap them warm until they cool completely.

This indescribably delicious rowan delicacy with an apple note will not leave anyone indifferent!

Add orange

We decided to make jam from red rowan - the recipe is simple and at the same time unique if you add an orange to this bitter berry. We will need:

1 kg of ripe berries
2 large oranges
250 ml unstained water
A handful of ground walnuts
1.2 kg sweet sand

the process of making rowan jam with orange, the recipe for which read further
Red rowan jam with orange comes out indescribably fragrant, with a sour taste. Rowan berries need to be separated from the stalks, washed well, allowed to dry and put in the freezer for 3-4 hours. This method helps to cope with the bitterness associated with these berries, no worse than soaking in water.

We put the frozen fruits in a container in which the preserved food will be cooked, pour out the water and put it on the fire. When the water boils, it needs to be drained and the berries transferred to another container. Mix the drained broth with sugar until syrup forms, boil it and after the grains of sand have completely dissolved, return the berries to the brew.

Peel the oranges, divide into slices, cut each slice into several pieces. Place the chopped oranges in the syrup along with the berries and cook for 40 minutes. After the designated time, add the nuts to the pan and let it boil for another 10 minutes.

As in other recipes, place the finished delicacy in sterile jars, seal it tightly with lids, and let it cool, wrapping it well in a blanket. And if you like sweet fruits and berries, try also making persimmon jam, the taste of which you will certainly appreciate!

Cooking reddish rowan with pumpkin

Almost all housewives underestimate the beneficial characteristics of a vegetable like pumpkin. Meanwhile, this is a very tasty vegetable rich in nutrients, from which a large number of dishes, and even sweets, are prepared! Rowan and pumpkin jam has a fragrant and special taste. To make it, we take the necessary components:

1 kg pumpkin
1⁄2 kg sugar
1⁄2 kg rowan berries
Lemon zest
Vanilla sugar to taste

Sort out the berries, wash them and let them dry in a colander or on a towel. So that the berry loses its bitterness, we put it in the freezer for a day. The pumpkin needs to be peeled, washed and chopped into small cubes. Place the pulp in a container where it will be boiled and cover it with sweet sand (take 2/3 of the prepared amount). So the pumpkin must stand for at least 5 hours and release its juice. If there is not a lot of juice out, you can add a few tablespoons of pure water.

Place the container with pumpkin pulp in sugar on the fire and cook until the pumpkin becomes soft, then add berries and the remaining sugar to it (you can add more water as needed). Cook over low heat until the berries soften, without forgetting to stir.

When the fruits have become soft, add lemon zest and vanilla sugar to the mixture. Cook for a couple more minutes and remove from heat. We roll the pumpkin-rowanberry jam into sterile jars and put it away “under the fur coat”.

It must be said that almost all housewives prefer a preparation such as rowan, pureed with sugar, to boiled berries. In this form, reddish rowan retains much more vitamins that people need so much in winter and spring.

You see, any red rowan jam is a simple and playful recipe, but each recipe has its own taste. Don't be afraid to experiment, and bon appetit!

Reddish rowan is the only berry that retains its healing and vitamin characteristics even during heat treatment.

My mother made red rowan jam and added large carrots...Carrots take away the bitterness! You can throw it away later.. I personally ate it with the taste of rowan

http://ogorodko.ru Ogorodko

My grandmother told me earlier that before making jam from rowan, it was soaked overnight (that is, during the dark time of day) in ice water so that the bitterness would go away

I recommend making jam from rowan berries and pine needles. And later drink tea with this jam. I called this jam “NeMezen”. All of mine are simply in ecstasy!✨🌸✨ )))))))