Rowan and Cranberry Jam with Apple Juice
Preserves • Russian
Description
Amazing things happen with the rowan in this jam: all of its peculiar dryness combined with the non-aggressive acidity of the cranberries and the freshness of the apple juice disappear without a trace, while a complex, rich, and slightly tannic flavor comes to the forefront, along with a pleasant, jelly-like texture.
Ingredients
- Apple juice with pulp 5 fl oz
- Meyer Lemon Juice 1 tablespoon
- Sugar 20 oz
- Black chokeberry 20 oz
- Cranberry 5 oz
- Apple 5 oz
Step-by-Step Guide
Step 1
Combine the apple juice with the lemon juice in a saucepan.
Step 2
Add sugar and cook the syrup.
Step 3
Rinse the berries.
Step 4
Peel the apples, remove the seeds, and cut them into medium-sized cubes.
Step 5
Add the berries and apples to the syrup, bring to a boil, and cook for 10 minutes.
Step 6
Remove from heat and let the jam rest for about 3 hours, or even up to a day.
Step 7
Boil the jam again for 10 minutes after it comes to a boil. Let it rest again.
Step 8
Boil the jam one last time and let it cool.
Step 9
Distribute the jam into sterilized jars.
Step 10
Cover with lids and store.
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