Chokeberry is a very common berry in cities and villages of Central Russia, and many, having heard enough about its beneficial properties, are happy to prepare homemade liqueurs and tinctures from it. But alcoholic beverages are not shown to everyone. But the chokeberry jam will be gladly absorbed by both children and adults, while improving their health.
The benefits and harms of chokeberry jam
Anyone who has ever tasted fresh chokeberry berries could not help but notice their sweetness, albeit in an indispensable combination with a slight astringency. The fruits of black chokeberry contain up to 10% sugars, most of which are glucose and fructose, but there is also sorbitol, which is good as a sugar substitute for diabetics. But the tart taste is manifested due to the content of pectin and tannins.
Attention! By themselves, pectin substances help to remove radioactive compounds and heavy metals from the body, as well as streamline the work of the gastrointestinal tract and, in the presence of cholecystitis, can play the role of a mild choleretic agent.
Fresh berries, despite the significant sugar content, have a low calorie content - about 56 kcal. Due to the sugar content, blackberry jam is already much higher in calories - up to 350-380 kcal per 100 g of product.
There are also many vitamins in the berries of black chokeberry, among which vitamin P deserves a separate mention (the content can reach from 2000 to 6000 mg). Its value lies in the positive effect on the immune system, in addition, it slows down the aging process in the body. To ensure the daily intake of this important vitamin, it is enough to eat about 3 tbsp. l. chokeberry jam per day.
The blackberry is also rich in microelements, among which it is especially worth noting molybdenum, boron, iron, fluorine, iodine and manganese. Their presence helps to normalize the work of the cardiovascular and nervous systems, reduces cholesterol levels, strengthens the walls of blood vessels and serves as an excellent prophylactic against varicose veins. And since the iodine content in the berries of chokeberry is quite high (up to 10 μg per 100 g of fruit), chokeberry jam will undoubtedly benefit with rapid fatigue, general apathy, and also with bleeding gums.
Due to its rich and varied composition, chokeberry or chokeberry was officially recognized as a medicine in the middle of the 20th century. In addition to the already mentioned medicinal properties, chokeberry jam is capable of:
- reduce arterial and intracranial pressure;
- ensure a balanced work of the endocrine system;
- relieve and even heal headache;
- help maximize the absorption of vitamin C entering the body;
- relieve belching, bad breath and heaviness in the stomach.
But, since chokeberry jam is a truly effective drug, in some situations it can also bring significant harm.
It should be used very carefully by persons with low blood pressure.
You cannot recommend it to people for use:
- with increased blood clotting;
- with gastritis characterized by high acidity;
- with a stomach ulcer;
- with thrombophlebitis;
- with frequent bowel disorders.
How to properly cook chokeberry jam
Despite all the undoubted benefits that chokeberry berries can bring, chokeberry jam is not particularly popular. This is most likely due to some astringency of the berries. But the blackberry jam cooked according to all the rules will certainly attract both with its appearance and its inimitable taste. And a barely noticeable astringency will only give the preparation some originality, but will not spoil its taste in any way.
The main thing to remember before starting to make a delicious dessert from chokeberry is that the berries must be fully ripe. The fact is that in some regions they begin to turn black in the summer, long before ripening. But the maximum content of medicinal substances and the disclosure of the full bouquet of taste chokeberry berries reach only by autumn. It is the first 2 autumn months that are the most favorable time for collecting and making delicious and healthy jam. Moreover, the further north the region of growth, the later the chokeberry berries should be picked.
The berries have a fairly dense consistency and an equally strong skin. But, since it is the peel that contains up to 1/3 of all the nutrients of black chokeberry, the most useful jam is obtained from whole berries.
It is necessary to rinse the black fruit fruits very carefully before production; it is better to use running water, without fear of damaging the strong berries. Moreover, so that they can be soaked in syrup in the best possible way, experienced housewives practice blanching fresh berries for several minutes in boiling water.
Another way that helps to get rid of a certain astringency in black chokeberry berries is to soak the fruits in cold water for a day.
The amount of granulated sugar is determined in each specific case by the recipe used, but on average, in order to soften the astringency of the berry as much as possible, its weight should be no less than the selected and washed berry itself. The astringency of the blackberry is often successfully masked by adding other berries and fruits, and even nuts, to the prescription jam.
Advice! To preserve the color, taste and aroma of chokeberry jam at home, you need to add citric acid to the almost finished dish 5 minutes before the end of cooking.
And, of course, we must not forget about the thorough sterilization of glass containers and lids, if there is an intention to save the jam for the winter.
Classic black rowan jam
Black rowan jam according to the classic recipe is generally prepared like any other berry jam. But there are also a number of nuances inherent only in chokeberry.
You will need:
- 1000 g blackberry;
- 1500 g granulated sugar;
- 650 ml of water.
- Black mountain ash is freed from the stalks, washed thoroughly and placed in a deep container.
- It is poured with cool water so that the berries are completely hidden under it, and kept at room temperature for a day.
- A mixture of water and sugar, prescribed according to the recipe, is boiled separately until the bulk product is completely dissolved.
- The chokeberry washed after standing is poured with boiling syrup and left to cool completely.
- Then they are placed on medium heat, boiled for about 20 minutes, removing the foam, and again set to cool (preferably overnight).
- The procedure is repeated with cooking the next day and again - every other day.
- In the last cooking, a pinch of citric acid is added to the berries.
- Ready hot jam is packed in sterile jars and hermetically sealed.
Chokeberry jam: recipe for cooking with mint
Mint will be able to refresh the taste of the finished dish and make it more aromatic. And using this wonderful spicy herb to make jam is very simple. It is only necessary at the stage of the last cooking to add several coarsely chopped sprigs of peppermint (along with citric acid) to the workpiece.
In the process of distributing the jam among the containers, the branches are removed as much as possible - they have already fully completed their task.
A simple recipe for blackberry jam
Using this recipe, you can make delicious chokeberry jam, granulated sugar and a little water in one day.
You will need:
- 1 kg of black rowan berries;
- 250 ml of water;
- 1.5 kg of sugar.
As a result, the final product will be about five 0.5 liter jars.
- Sorted and washed berries are dipped in boiling water for 5-6 minutes.
- Then the mountain ash is passed through a colander and immediately poured with cold water.
- Syrup is boiled from water and sugar, achieving its complete transparency.
- Blanched chokeberry is placed in the syrup and evaporated over low heat for about 12-15 minutes.
- Then the fire is turned off and the container with the future jam is left alone for several hours.
- Heat again over high heat until boiling and, reducing heat, cook for another 10 minutes.
- After the next 2-3 hours of settling, the workpiece is evaporated for the last time from the chokeberry for a quarter of an hour and, spreading out in sterile jars, is immediately sealed with boiled lids.
Chokeberry jam with cinnamon
The addition of 1.5 hours of cinnamon or 2 sticks per 1 kg of chokeberry at the last stage of cooking will help to diversify and give a piquant taste to the ready-made jam.
Chokeberry five-minute jam
This rather standard recipe also has its own characteristics in the case of chokeberry. So that the five-minute chokeberry jam can be stored without a refrigerator, the recipe provides for the mandatory sterilization of the finished product.
You will need:
- 950 g of black mountain ash;
- 1200 g sugar;
- 300 ml of water.
- The sorted and washed chokeberry is blanched in boiling water for 4 to 6 minutes, after which it is poured with cold water.
- The amount of water required by the recipe is heated to a boil, sugar is dissolved in it and boiled until the resulting syrup is completely transparent.
- Pour the prepared blackberry with hot syrup and leave it overnight (for 10-12 hours).
- The next morning, put the jam on a moderate heat, boil for exactly 5 minutes, while removing the foam.
- Then the hot jam is laid out in clean glass containers, covered with steamed lids and placed on a towel or other support in a wide saucepan with hot water.
Attention! The water level should reach approximately the hangers of the jars installed in the pan.
- Sterilize 0.5 liter jars of jam after boiling for 15 minutes.
- Then they are instantly corked.
Delicious chokeberry jam with nuts
The jam prepared according to this recipe is not only very tasty and healthy, but also extremely satisfying. It can also be used as a complete filling for pies.
You will need:
- 1500 g of chokeberry;
- 1000g granulated sugar;
- 250 g of peeled walnuts;
- 500 ml of water.
- Chokeberry berries are sorted out, washed, poured with a cup of boiling water and left in this form overnight.
- In the morning, the water is poured into a separate container, sugar is added to it and, thus, syrup is prepared.
- Finely chop the nuts with a knife.
- Blackberry and chopped nuts are poured into boiling syrup and boiled after boiling for a quarter of an hour.
- Again, the workpiece is left overnight, and in the morning it is boiled for another quarter of an hour.
- Turn off the fire, close the jam with a lid, laying a layer of boiled cotton towels between it and the pan, and after a few hours they are laid out in dry and clean containers and screwed tightly.
Pear jam with chokeberry
By analogy with the previous recipe, they also prepare delicious jam from chokeberry and pears with the addition of walnuts.
You will need:
- 700 g chokeberry;
- 250 g of pears;
- 700 g sugar;
- 160 g shelled nuts (walnuts);
- 200 ml of water;
- 3-4 g of citric acid.
The manufacturing process is completely the same as described in the previous recipe. The pears are cut into small cubes and added to the syrup along with berries and nuts.
Blackberry and plum jam
According to the classic recipe, black chokeberry jam is a bit like cherry jam, and if you cook it with plums, then hardly anyone will be able to determine what the dessert is made of.
You will need:
- 750 g blackberry;
- 1300 g sugar;
- 680 ml of water;
- 450 g plums.
- Plums and black chokeberry are washed in several waters.
- Remove seeds from plums, twigs and stalks from mountain ash.
- Rowan is blanched for about 5 minutes in boiling water, removed, cooled quickly.
- 800 g of sugar is added to 680 ml of mountain ash broth and boiled until it is completely dissolved.
- The plums are cut into pieces of a size convenient for the hostess and, together with the black chokeberry berries, are placed in sugar syrup.
- Boil for 12 minutes, remove the foam, pour the remaining amount of granulated sugar (500 g) and, stirring, leave to cool.
- After 9-10 hours of infusion, the jam is heated again and boiled until it begins to thicken. This will take approximately 20-30 minutes.
- On dry and clean cans, the workpiece is laid out after it has cooled down. Even using plastic lids, you can safely store this jam in a regular pantry.
How to cook black mountain ash jam with vanilla
If you add 1.5 g of vanillin (1 sachet) to the jam prepared according to the recipe described above, then it will acquire a very interesting aftertaste.
Attention! Vanillin goes especially well with dark plums.
Chokeberry and red rowan jam together
Chokeberry and red mountain ash, despite their common name, are not even close relatives. But, despite this, they are perfectly combined in one jam. It should only be borne in mind that red rowan cannot be used fresh in blanks because of the bitterness inherent in berries. However, it is relatively easy to get rid of it - you just have to hold them in the freezer for a few hours.
To prepare a delicious and unusual dish you will need:
- 300 g of red and black chokeberry;
- 300 ml of water;
- 1.5-2 g of ground cloves;
- 500 g sugar.
- Red mountain ash is freed from debris and twigs and placed in the freezer for several hours. This is best done at night.
- It is enough to clean the black mountain ash of debris and rinse thoroughly.
- The next day, both types of mountain ash are placed in boiling water and boiled for about a quarter of an hour until soft, not forgetting to remove the foam if necessary.
- The berries are cooled and rubbed through a sieve. Then add granulated sugar and ground cloves to them.
- Place the berry mixture on the fire again and after boiling on a slight heat, boil for 15 to 25 minutes until thickening visible to the eye.
- They are laid out in dry jars that can be closed with both metal and plastic lids, and even parchment paper.
A quick recipe for chokeberry jam
There is the fastest recipe for making blackberry jam, the whole workflow for which will take no more than half an hour.
You will need:
- 500 g of black mountain ash;
- 1000 g sugar;
- 120 ml of water.
- The washed black chokeberry is blanched in boiling water for 7 minutes and immediately mashed with a blender.
- Add granulated sugar and after boiling the mixture, cook over low heat for 10 minutes.
- They are laid out on sterile dishes, sealed and cooled under a blanket for additional sterilization.
Currant and black chokeberry jam
You will need:
- 500 g of black mountain ash and currant;
- 1050 g sugar.
This simple recipe will help you create a delicious, fragrant and very healthy preparation for the winter.
- Currants and mountain ash are cleaned of twigs and other debris, washed well under running water.
- Lightly dried on a towel, and then laid out in layers in a deep dish, alternating berries and granulated sugar.
- It is kept for several hours until the juice is released, gently mixed and left to soak for another 9-10 hours (overnight).
- Then the berry mixture is placed on a fire, heated to a boil and slowly boiled, stirring constantly and waiting for the mixture to begin to thicken.
Attention! By the same principle, you can make no less tasty jam from a mixture of red and black currants and mountain ash.
For this, the following proportions of products are useful:
- 500 g of mountain ash;
- 300 g red currants;
- 250 g black currant;
- 1.2 kg of sugar.
Blackberry jam with thorns
The thorn is the same plum, only wild. And with black chokeberry, it is related by the color shade, and the fruits are almost the same in size.
You will need:
- 1 kg of chokeberry;
- 1 kg of blackthorn;
- 2 kg of granulated sugar.
- The thorn fruits are washed, freeing from debris, and cut, removing the stone.
- Blackberries are traditionally blanched in boiling water.
- Then both types of fruits are covered with sugar and left for several hours to soak and extract juice.
- Next, the jam is cooked according to the classic scheme: boil for 10 minutes, cool for several hours. This process is repeated at least 3 times.
- Hot jam is packaged in glass containers, corked.
Recipe for winter jam from black chops with zucchini
You will need:
- 950 g of black rowan berries;
- 1000 g zucchini;
- 1000 g granulated sugar;
- 3-4 g citric acid;
- 2 cinnamon pods
- The blackberry is prepared in the traditional way: it is rinsed, blanched and dried.
- Zucchini is peeled, chopped into pieces of approximately the same size.
- Combine berries and vegetables, cover with sugar, mix and leave for a couple of hours.
- Then it is heated to a boil and cooked for about half an hour. There is practically no foam in this jam.
- Add cinnamon and citric acid, cool and boil again for about a quarter of an hour.
- After that, the jam is considered ready.
Attention! The proportions of vegetables and berries in the recipe can be changed depending on what result you want to get.
With an increase in the amount of blackberry, the jam turns out to be thicker, otherwise a lot of beautiful syrup is formed.
How to cook blackberry jam with cranberries
Jam is prepared according to this recipe in the traditional way, only the number of infusions is reduced to two.
You will need:
- 500 g of mountain ash;
- 120 g cranberries;
- 600 g of sugar.
- The blackberry is washed, blanched in boiling water for at least 10 minutes.
- Mix with peeled cranberries, cover with sugar and put to heat on a small fire.
- When the cranberry juice begins to stand out intensively, the fire is increased and boiled for 5 minutes.
- The workpiece is completely cooled, after which it is boiled again for about 5 minutes and immediately rolled up, distributing it over sterile jars.
Rules for storing chokeberry jam
You can store a healthy treat both in the cellar and in a regular pantry until next season. One has only to make sure that there are no heating devices and light sources nearby.
Chokeberry jam can be made using a variety of technologies and using the most unusual additives. They only retouch the slight astringency of the berries and add all the variety of flavors to the finished dish.