Red rowan jam with apples

Ingredients

Apples – 500 g / 5 pcs.

Reddish rowan – 100 g / about 1 cup

Sugar – 250-300 g

135 kcal
45 min.
45 min.

Photo of the finished dish

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Step-by-step recipe with photos

For red rowan jam with apples, the number of berries may vary, but it still tastes better when there are fewer rowan berries than apples.

The appropriate thickness of the jam is achieved by choosing the cooking time. If the mixture is quite liquid, when there is a lot of syrup in which the fruits float, then cook for 15-20 minutes. If you want thick jam, in which the fruits are almost like candied fruits, then cook for about 45 minutes, or in two steps for 20-25 minutes.

To make apple-rowanberry jam, prepare the ingredients according to the list for the recipe.

Sort out the rowan berries from debris and wash them.

To remove the bitterness from red rowan, its berries are either frozen or blanched.

Then place them in boiling water for 2-3 minutes and drain in a colander or strainer.

Apples for jam can be with or without skin, as you wish. Cut them into small cubes.

Combine a portion of water with sugar in a saucepan and bring to a boil, reduce heat to low. Stir and wait until the sugar dissolves.

Add apples and rowan berries to sweet syrup and bring to a boil again.

Skim off the foam, reduce the heat to a low simmer and cook until desired thickness.

My jam was prepared in the following mode: 1st cooking - 20 minutes, cooling, 2nd cooking - 25 minutes.

Red rowan jam with apples turned out thick and very rich. Sweet, with a pleasant special bitterness.

To store the jam, you need to put it in sterile jars and roll it up, but I don’t make it. It’s better for me to freeze both rowan berries and apples in pieces, and then make jam from them for dessert in small portions.

Red garden rowan jam with apples

Components

Reddish rowan – 1 kg Sugar – 1.5 kg Apples – 1 kg Water – 2 cups

Peel the apples, remove the core, chop finely, cover with sugar and leave for half a day. Blanch the rowan in boiling water for 2 minutes, then add to the apples, mix and soak in apple juice for half a day. After this, put the rowan berries and apples on low heat and heat to a boil, boil for 5-6 minutes, pour into sterile jars and roll up. Cool under a blanket and place in a cold, black space.

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Red rowan jam with apples recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
rowan reddish	1 kg.	58
apple	500 g.	48
sugar	1.5 kg.	374
water	3 tbsp.

Step-by-step recipe for making red rowan jam with apples with photo

So, let's get cooking:

First, sort the rowan berries, remove the seeds and place the berries in boiling water for 5 minutes.

Later, transfer the rowan into a colander and let the excess water drain.

Now add sugar to the water in which the rowan berries were blanched and boil the syrup.

Wash the apples, peel and cut into pieces. Blanch the apple pieces as well.

Transfer the rowan berries and apples to the syrup, set aside for 12 hours, and be sure to cover the container with a towel.

After the specified time has passed, let the jam cook for 10 minutes. Later, let it brew again for 8 hours.

The final cooking should last 15 minutes, adding the remaining sugar. That's it, the delicious, juicy, thick red rowan jam with apples is ready!

Video recipe Red rowan jam with apples

Red rowan jam for the winter

And below in the article we will tell you about another recipe for making red rowan jam for the winter. This sweetness is simple and easy to prepare!

So, in order to prepare jam according to this recipe, you will need:

Ingredients:
reddish rowan – 1 kg;
sugar – 1.5 kg;
water – 3 glasses.

So, let's start cooking:

Boil the syrup, place the rowan berries into it, and cover the container with a towel. Let the berries steep for 5 hours in a warm room.

Then put the rowan back on the fire and cook for 15 minutes. That's all, put the jam in warm and dry containers, roll up the lids and put it in the basement for storage!

Bon appetit!

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Red rowan and apple jam

Saturday, September 15, 2018 11:57 + to quote book

Ingredients:
reddish rowan - 1 kg
apples - 1 kg
sugar - 2 kg
water - 4 cups (1 l)
ground cinnamon - ½ teaspoon
cloves - 2-3 inflorescences
peppercorns - 3-4 pcs.

Production:
Cut the apples into 4 parts, remove the seed box and cut the remaining pulp into small pieces as you want to use in the jam. Wash the rowan berries, pick them off the brushes and sort them.

Place the rowan berries in a colander and blanch for 2-3 minutes, lowering it into boiling water.

Pour water into the pan, add sugar, add spices - cinnamon, cloves, aromatic pepper. Place the pan on the fire, bring the syrup to a boil and cook over low heat for 2-3 minutes until the sugar grains dissolve.

Place the rowan berries and pieces of apples in a bowl or saucepan with a thick bottom in which you will cook the jam. Pour hot syrup and leave for 2 hours so that the apple pieces and berries are soaked.

Cook the jam in several batches for 5 minutes over medium heat, then bring to a boil, leaving for 5-8 hours between cooking sessions. Usually 3-4 times is enough, but you need to be guided by the thickness of the jam.

Place the prepared red rowan and apple jam into dry, sterile containers, seal tightly or screw on with screw caps. Once cooled, store in a pantry at room temperature.

On a note!
It is better to take apples for jam that are dense, not overcooked, so that they do not spread into the jam. In general, this is also a matter of taste. It is believed that Antonovka apples will be the best, but you can experiment with different varieties.

It is better to collect rowan for jam after the first frost. If you decide to cook earlier, place the rowan on the brushes overnight (that is, in the dark) in the freezer. And then take it out and, after defrosting, follow the recipe.

The readiness of the jam can be determined using a drop: after dipping a teaspoon into the jam, drop the syrup onto a clean saucer. A non-spreading drop indicates that the jam is ready.