Jam of rowan berries
Time
Preparation time: 50 min.
Cooking or baking time: 10 min.
Total preparation time: 1 hr.
Rowan berries are not toxic, contrary to many people's opinion. If you like cranberries, you will love this Marmelde.
In general, rowan berries should be cooked before consumption, otherwise incompatibilities occur (none of which would voluntarily eat rowan berries raw, as they contain a great deal of tannic acid).
Preparation of the jam:
- Pick the mountain ash umbels and pluck the berries from the umbels (as in the elderberry).
- Then add one and a half times the amount of sugar. That's a lot of sugar for a jam, but the berries are very sour and bitter. I take normal granulated sugar, because the mountain ash berries contain a lot of pectin.
- Sugar and berries are mashed together with the hand blender. The mixture is brought to the boil in the pot until it bubbles well and foams.
- If you like, you can still flavor with cinnamon or orange peel.
- Then you fill the jam into glasses. So you get a delicious jam of beautiful orange color, which fits best with cheese or cold meat.
Finally, I have a recipe for how to use this unusual marmalade:
Stuffed Camembert:
- Cut Camembert across
- Mix 2 tablespoons of ground nuts (variety to taste) with so much mountain ash jam to make a spreadable paste. Spread this paste on the halves of the camembra and reassemble the cheese. The best thing to do in the fridge is to pass through overnight, then cut nice cheese slices and arrange them on a plate. Great for the cold buffet.
Why are the mountain ash considered inedible or poisonous?
In the Teutons and Celts, they were a popular food plant, because the berries are extremely rich in vitamins and it was already suspected that you get better with these berries through the winter. So the mountain ash enjoyed a cult worship. This was a thorn in the side of Christian missionaries and they began to demonize this tree.
