Rowan jelly

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Rowan expanse! Jam, jelly, marmalade.

Wednesday, September 04, 2013 14:32 + to quote book

In the old days, every housewife had supplies of jam, rowan fizzy drinks, and strong tinctures in her cellar.
Rowan berries were dried, soaked in barrels, and served with meat dishes on weekdays and holidays. We prepared a lot of mountain ash for the winter - because its necessary properties have long been understood. They used rowan to improve their health, decorate their house with rowan, and came up with songs about rowan. It’s a pity that in recent times people remember the mountain ash less and less. Let's remember the good times, when excellent housewives knew how to prepare not only crispy cucumbers with spicy tomatoes for future use, but also made a variety of preparations from rowan berries. Let’s remember and try to create something ourselves! So, let's begin!

As soon as the first frost hits, we begin to collect bunches of rowan berries and prepare vigorous pop.

1. Rowan berry pop

Well-washed berries 1 kg - mash, add one glass of water and brew. Then pour into a large-capacity enamel pan and pour in 7.5 liters of boiling water. Cover the dishes with gauze, tie them up and place them in a warm space, and when the rowan begins to ferment, strain it through a double layer of gauze. Then add sugar to taste and stir until it dissolves, pour into bottles. Before capping, put 4-5 raisins in each bottle. The fizz should be stored in a cool place +3 degrees in a horizontal position.

2. Rowan jelly

For jelly you need to take 1 kg of rowan fruit. Pour the washed fruits into 2 cups of hot water and boil the fruits until completely softened. Then the mass must be thoroughly squeezed through the tissue (a medical system of cells and intercellular substances united by a common origin, structure and functions) and an equal amount of sugar must be added to the mass, and then boiled over low heat for 10-15 minutes. When hot, pour into half-liter heated jars. Cover the jars with gauze, after the jelly has cooled completely, cover the jars with parchment and tie them tightly. Store the jelly in a cool place.

3. Soaked rowan

After picking, sort out the bunches of berries and remove any crumpled, affected berries. Using scissors, divide the bunch into small clusters of 6-8 pieces. Wash the cooked berries. Take a huge jar (if you don’t have a small barrel for soaking). Pour the prepared substance over the fruits: For one liter of boiled warm water – 100 grams of sugar, 10-12 grams of salt, add very little cinnamon and cloves. The bank stays warm for a day, and then it is put away in the cellar or in the refrigerator. Soaked rowan can be stored until spring. Rowan berries can be used to decorate almost all dishes; soaked berries in particular go well with meat dishes.

Boil sweet syrup from 1.5 kg. sugar and 2 glasses of water, pour 1 kg of unblemished berries with cooled sweet syrup. Let the mixture sit for a day so that the berries are thoroughly saturated with syrup and do not lose their shape. The next day, you need to drain all the syrup from the berries, boil it again and cool. After the syrup has cooled completely, pour the berries again and cook the jam until tender over low heat. Rowan jam can also be stored without clogging for a long time.

Take 1 kg of washed, cooked rowan, add 2 glasses of water and boil over low heat until the berries soften. Then rub the whole mass through a sieve. Add 800-850 grams of sugar to one kilogram of pureed mass, put it back on low heat, continuing to stir, cook until tender. How to find out if the mass is ready? The mass should simply separate from the walls of the pelvis. The finished marmalade is placed on a huge flat dish or a tray moistened with boiled water. Level the marmalade with a spatula, cool and lightly air dry, then cut into pieces and sprinkle with sugar or sweet powder. Place in half-liter jars and cover with parchment. Shelf life is long. Can be stored at room temperature.

Rowan jelly

Rowan jelly will decorate your tea party and give it an autumn charm. A colorful jam with a slightly noticeable bitterness, appropriate for reddish rowan, is prepared very simply. The composition includes only berries, sugar and vanillin. The result is an original delicacy with pleasant colors and a catchy appearance. This is exactly the taste of ozari: a little bitterness, a bit of solar warmth, a lot of orange-red and a portion of sweetness.

Individualities of making jelly from reddish rowan

Raw materials

The berries must be frozen. Otherwise, the jam will be very bitter. And after freezing, they retain their natural sweetness and unusual taste, appropriate for a red berry.

Before freezing, we sort the raw materials, discarding rotten and dry berries, and tear off the petioles. Then wash and dry, placing in a colander. When the water has drained, transfer the reddish rowan for jelly according to the usual recipe into a bag and tie it.

Place in the freezer. We wait 12-24 hours. Then we extract it. Can be used for baking, jam and other delicacies.

Flavors

It could be cinnamon, cocoa or vanillin. The taste of the jelly will be interesting if you combine the berries with the zest of lemon, orange or grapefruit.

As additives you can take the following:

apples;
pears;
plums;
chokeberry;
pumpkin

Whatever the hostess’s choice, the main thing is to take into account the preferences of the household and her own tastes. To begin with, we recommend making jam using basic technology.

A proven recipe for reddish rowan jelly for the winter with step-by-step photos

Place the defrosted rowan in a saucepan, fill it with cool water and put it on the fire.
The need to freeze berries was discussed above. Bring to a boil over high heat, then cover with a lid, reduce the power to medium and boil the rowan for 20 minutes.

To make jelly according to the usual recipe, place the boiled reddish rowan in a colander.

When the water has drained, transfer the berries into a tall glass and puree with a blender.

Place the mixture into a saucepan with a thick bottom.
Add sweet sand. Its quantity can be increased or decreased depending on your own preferences. There are two possible options: consume the resulting puree or juice. In the second case, rub the puree through cheesecloth or use a sieve.

Chokeberry jelly: a necessary dessert and a supply of vitamins for the winter. Variants of chokeberry jelly with and without gelatin

Jelly - as we thought in childhood, is a miracle that can make all our dreams come true. I emphasize: sweet dreams. This dish pleases everyone: both children and adults. For a child it is colorful magic, for parents it is popular ingredients, ease and speed of production. But, like any dish, this sweet has its own manufacturing rules, which we will now learn about.

General principles for making chokeberry jelly

As is clear, jelly is popular not only in Russia. It occupies pride of place on children’s tables, no matter what nationality. Jelly was first invented in France in the 16th and 17th centuries. And you can imagine that the jelly became fragrant and unusually bright only in 1985 in America, thanks to Per White, who improved the ingredients of the usual recipe.

The jelly base is gelatin, which helps harden into a suitable shape. This takes time, which is also the main “ingredient” of the recipe. This fact is explained by the fact that it depends on time whether your jelly will be healthy and harmless to health. After all, you can go to the store and buy ready-made gelatin with certain fruits, but they do not carry anything useful inside themselves. Almost all programs, doctors and tests, even at home, have confirmed that such ready-made jelly bags do not contain natural crushed fruits. Moreover, if you trust unreliable store-bought products, you can get poisoned or poison a child. Therefore, we offer you the most harmless old, as they say, “grandmother’s” method of savory production - a recipe with homemade fruit. Naturally, you won’t be able to create gelatin yourself, but you can already trust store-bought products for this.

Recipe 1. Chokeberry jelly without gelatin

Let's move on to the ingredients:

• 2,500 g chokeberry;

1.If you have frozen berries, then first you need to wait until they melt.

2.Pour the peeled berries from the twigs and leaves into a bowl and pour in water. Carefully wash the berries.

3. Move the now untainted berries into a second bowl. Add 3 cups of water to the berries. We leave everything on the stove, the temperature of which must be uniformly high.

4.After boiling, the rowan must stand on the fire for 30-40 minutes. Boil the berries and stir at the same time.

5.Remove from the stove. We prepare the juice in this way: press the berries with a masher, passing their juice through a sieve. The remaining pulp can then be thrown away, leaving a small amount of pulp.

6. Boil the pulp and remaining juice with sugar for about 15 minutes. The amount of sugar is up to you. If you want to create the least sweet jelly, 1 kg per mass will be enough.

7.Pour the resulting savory solution into sterile jars and let it sit for a while, leaving the dessert in the refrigerator.

Recipe 2. Chokeberry jelly with apple

Ingredients:

• 1 kg of rowan (chokeberry);

• 1 kg sweet and sour apples;

• 1.2 liters of untainted water.

The abundance in the form of apples will make the dessert heavy with chokeberry jelly.

1. Boil previously defrosted, washed and peeled rowan berries in a saline solution for about 10 minutes. Afterwards, let's caress.

2. Peel the apples and cut into small slices.

3. Pour all the fruits into one pan and fill with water until the ingredients are completely covered. Turn on the heat and within 30 minutes the fruit will take on a suitable appearance.

4. Squeeze the fruit using gauze. Let's add a little water.

5. Add lemon juice and sugar.

6. Stirring everything, turn on the heat again.

7. Stir the mixture for about an hour and skim off the foam until it takes on a thick appearance.

8. All that remains is to pour it into the molds and wait for the results in the refrigerator.

Molds in the form of any shapes look very nice.

Recipe 3. Chokeberry jelly with gelatin

To make delicious chokeberry jelly you will need:

• 150 grams of sugar;

• 600 ml cool water;

• 200 g gelatin.

Manufacturing progress:

1. Before all this, soak 200 grams of gelatin in 100 ml of cool water.

2. We run to the pan, into which you need to pour half a liter of water and 150 grams of sugar.

3. After the water boils, we can throw in the peeled rowan. During boiling, it is better to skim off the foam. Rowan berries should be cooked over low heat for 10 minutes. Soon, turn off the heat and add the swollen gelatin to the pan and stir until the water in the pan becomes warm.

4. When the syrup has cooled, you can pour the not yet thickened jelly into molds or dishes. The cooling process of the jelly occurs in the refrigerator, according to 4-5 hours.

You can decorate the dish with the same berry - rowan, placing it on top of the frozen jelly and a drop of butter, for beauty.

Recipe 4. Jam jelly with chokeberry

Ingredients:

• Store-bought gelatin 2 tbsp. spoons;

• Cool boiled water;

• 1 kg of chokeberry berries;

• A little rowan jam (amount to taste)

Manufacturing progress:

1. Take a container. Place 2 tablespoons of gelatin in it and fill everything with cool boiled water. Mix thoroughly and the gelatin should swell in about an hour.

2. After an hour, pour the water with gelatin into a saucepan, where it will take its normal appearance within a few minutes. While the gelatin is being prepared, we can prepare chokeberry juice: we place the adapted rowan for cooking in a sieve, which stands on a deep plate, and squeeze out the juice using a rolling pin. Unnecessary rowan pulp can be thrown away.

Recipe 5 Chokeberry jelly for the winter

If you want to stock up on healthy products for the winter, follow this recipe. But don’t forget to prepare the jars with lids for preservation. It is better to sterilize them well or fry them.

Ingredients:

800g rowan berries;

4 tbsp. l gelatin;

1.2 liters of drinking water.

Manufacturing progress:

Place the berries in a saucepan and mash them well with your hands.

We pour the juice into another container, fill the pulp with water, and place it on the tray. It must be boiled for 15 minutes.

Next, using gauze and a colander, strain it. Add sugar to the purchased broth and boil for 7 minutes.

Pour 1 glass of compote, dissolve gelatin in it and pour it into the compote.

Pour rowan juice there.

Boil for another 5 minutes. Pour the finished, but not yet hardened jelly into prepared jars.

Cover with steel lids and you can start rolling.

After cooling, do not forget to send the jars to the basement or refrigerator.

Recipe 6. Chokeberry jelly: natural

Ingredients:

• 1 kg of chokeberry berries;

Manufacturing progress:

1. Prepare the berries: peel them, place them in a container and pour boiling water over them.

2. When the ingredients are softened enough, sit them out using gauze.

3. Add all the sugar. Turn on the slow fire.

4. After 15 minutes of boiling, you can pour into sterilized jars.

Adviсe

1. When pouring the finished liquid into sterilized containers or molds, use a sieve.

2. For a dietary dessert, you should add less sugar, because fruits contain a sufficient amount of glucose inside themselves.

3. Jelly from chokeberry and similar desserts with this berry are prescribed by doctors for those people who have brittle nails and hair.

4. If you want to make jelly without gelatin, you can use pectin.

Chokeberry itself brings blood pressure back to normal, strengthens the immune system and normalizes blood circulation (blood circulation throughout the body) .

Individualities of making rowan jelly

In autumn, among the trees losing their leaves, reddish rowan clusters stand out especially clearly. These berries contain a huge amount of vitamins and are used for a number of ailments, but do not have a pleasant taste. How to prepare desserts from them, preserving the beneficial characteristics of the berries, and what components should be added to rowan jelly? Knowing a few secrets, you can get rid of the inherent bitterness of berries and get an original and healthy dish.

Number of servings: 1
Production time: 1 minute

Delicious reddish rowan jelly for the winter

For the preparation to be successful, it is necessary to remove the astringency from the berries and smooth out its inherent bitterness. This is achieved through special processing and the addition of other fruits. Try making jelly using the following ingredients:

reddish rowan - 1 kg;
apples – 1 kg;
sugar – 0.5 kg;
lemon – 1 pc.;
water.

It is better to harvest berries after the first frost. The cold takes away the bitterness from them. Cleaned from twigs and leaves, sorted and washed rowan must be boiled for 10 minutes in a saline solution and rinsed well. Cored apples should be cut into small slices and placed together with the berries in a wide saucepan. Pour in little water, just enough to cover the mixture.

Cook all this for 30 minutes, until the color of the rowan fades and turns yellow, and the apples are boiled. We pour out the water and squeeze out the fruit and berry mixture through a canvas bag or several layers of gauze. Add juice squeezed from lemon to the resulting broth, add sugar, stir. Cook, stirring and skimming, for approximately 1 hour, until the mixture begins to thicken. Pour the jelly into sterile jars and close tightly.

Chokeberry jelly for the winter

Chokeberry ripens earlier and is harvested in September. Its fruits are not so tart. The jelly comes out with a rich dark color, with an unusual but pleasant taste. The following ingredients are required for the preparation:

rowan – 1 kg;
sugar – 0.8 kg;
gelatin – 50g;
water – 1.5 l.

We squeeze out the juice from the sorted and washed berries, and fill the cake with water and boil for 20 minutes, after which we filter through dense tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) or gauze. Put the broth on the fire, add sugar to it and cook for 5 minutes. Having scooped up a glass of hot water, dissolve the gelatin in it and pour the purchased solution back. Add rowan juice there and cook for 3 minutes. after boiling. Pour the prepared jelly into pre-washed and sterilized jars and roll them up.

Even the most common recipe for rowan jelly allows you to get the desired and delicious dessert. This dish restores blood pressure, increases immunity, improves blood circulation (blood circulation throughout the body) . It is 100% ready, just open the jar and enjoy the delicacy.

Rowan jelly

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Rowan expanse! Jam, jelly, marmalade.

Rowan jelly

Individualities of making jelly from reddish rowan

A proven recipe for reddish rowan jelly for the winter with step-by-step photos

Chokeberry jelly: a necessary dessert and a supply of vitamins for the winter. Variants of chokeberry jelly with and without gelatin

General principles for making chokeberry jelly

Recipe 1. Chokeberry jelly without gelatin

Recipe 2. Chokeberry jelly with apple

Recipe 3. Chokeberry jelly with gelatin

Recipe 4. Jam jelly with chokeberry

Recipe 5 Chokeberry jelly for the winter

Recipe 6. Chokeberry jelly: natural

Adviсe

Individualities of making rowan jelly

Delicious reddish rowan jelly for the winter

Chokeberry jelly for the winter