Rowan and apple preserve
Time
Preparation time: 45 min.
Cooking or baking time: 20 min.
Rest period: 36 hours
Total preparation time: 37 hours 5 minutes
If you cook rowan berries and process them into jam, mus, jelly or juice, you get a tart, slightly acidic taste, which can be reduced by adding other berries or fruit.
Ingredients for 3 normal jam jars
- 500 g rowan berries
- 500 g apples (without core casing!)
- 250 ml apple juice
- 2 pck vanilla sugar
- 500 g jam sugar (2: 1), to taste a little rum or fruit brandy
preparation
- First, the rowan berries are washed, plucked by the umbels, the bad berries are sorted out, and the good ones are then soaked overnight in vinegar water of one part of vinegar and 2 parts of water, thereby lessening the bitter taste.
- The next day, place the berries in a sieve, rinse them and drain well. They are then frozen for at least 24 hours.
- The apples are quartered, the core cut out and the quarters cut into small pieces. (It must then be 500 g.)
- Put the rowan berries and apple pieces together in a large pot, boil everything with the apple juice and simmer for about 10 minutes over low heat.
- Then you pass the mass through the? Fleet Lotte? or a large sieve, stir in vanilla sugar and gelling sugar, boil it again and let it boil for 3 to 4 minutes, stirring constantly. Then a gelling test is made. Add a drop of the jam to a chilled plate. Should it not gel after a short time, the fruit must continue cooking for another 1 to 2 minutes. Otherwise, add a dash of white rum or fruit brandy to the hot jam, fill it with clean, rinsed with hot water and close it immediately.
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