Jam from black chokeberry

The fruits of chokeberry aronia are colored in a dark purple, almost black color, which is caused by a high content of phenolic phytochemical compounds, especially anthocyanins (stained plant glycosides) and proanthocyanidins, which possess powerful antioxidant properties. Anthocyanins in 100 g of fresh fruits of chokeberry contain 1480 mg, and proanthocyanidin - 664 mg.

Billets from chokeberry may be useful for reducing the risk of diseases caused by oxidative stress (cell damage due to oxidation). Berries of chokeberry are used to prevent bowel cancer, chronic inflammation, inflammation of the choroid of the eyeball (uveitis), with diseases of the cardiovascular system, with mucosal disorders of the stomach (peptic ulcer) and liver failure.

The fruits of Aronia mountain ash are astringent, therefore they are not used practically in unprocessed form. Berries can be used for the production of wine, jam, syrups, juices, soft spreads, tea and tinctures. However, use jam from chokeberry or other billets should be used with caution, since berries contain substances that can make more viscous blood and cause thrombosis. Although this is disputed by some experts.

Recipe 1

You can cook jam from aronia , and it will smell like a cherry! Artificial flavors for this are not required. It is enough to put cherry leaves in the jam. Ingredients:

• 3 cups (thin) water;
• 100 g of cherry leaves, washed in running water and spread on a towel so that they dry, divide all the leaves into 2 parts;
• 1 kg of arboreal ashberry fruit (sorted, washed, allowed to drain water);
• 5 glasses of sugar.

One part of the cherry leaves is spread into a pot of water, allowed to boil, boil for 5 minutes, remove from heat and allow to cool. Cooled infusion pour prepared berries and leave for the night. Berries of black arctic mountain ash are taken out, the second part of the leaves is spread into the liquid, they boil for about 5 minutes. All the leaves are taken out, the barley berries are poured again with a hot liquid, and the clock is set aside for 6. The rowan is taken out. In the pan leave, approximately, 1 glass of liquid, infused on berries and leaves, pour out the sugar, boil the syrup until the sugar dissolves. Spread the syrup berries. Cook jam from chokeberry on low heat until cooked.

Recipe 2

For this recipe you need apples and chokeberry. Jam turns very tasty and fragrant. Ingredients:

• 7 glasses of sugar;
• 1 kg of ashberry ashberry (sorted and washed, water allowed to drain);
• 2 cups of cherry leaves (washed and dried lightly);
• 1 glass of water;
• 500 g of apples (it is better antonovka, before the application is cleaned, the core is removed, cut into cubes and thrown into slightly salted boiling water for 1 second);
• ½ teaspoon of lemon acid.

Cherry leaves are spread in a stainless steel saucepan , poured with water, slowly brought to a boil. The infusion is drained, filtered and used for cooking sugar syrup. The berries are thrown into hot syrup, cooked until half ready, add apples and lemon acid. Continue to cook until the jam is full.

Recipe 3

Cook jam from chokeberry and pear. Ingredients:

• 7.5 cups of sugar;
• 1 kg of aronia (prepared in the same way as in previous recipes);
• 300 g of pears (before the application, clean, remove the core, cut into cubes);
• 2 cups of water.

The fruits of chokeberry blanch in boiling water for 10 minutes, then they will be less stiff and can be soaked with syrup. In a saucepan with boiling water, less than half of the sugar is poured, the syrup is boiled, stirring to make the sugar dissolve. Fill with hot syrup rowan. On a low heat, cook jam for 5 minutes, remove from heat, leave for night. Pour out the sugar, which is left, stir. Spread the pears. Brew in a few tricks: 5 minutes on low heat, remove, wait until the jam has cooled, and repeat until ready.