Rowan jam

1 serving


it is better to use mountain ash berries for jam, removed after the first frosts. peel the berries, rinse, pour with cold water and allow to stand for a day, then recline on the screen, let the water drain, pour water again, repeating this two to three times. pour water into the sugar and cook the syrup. pour hot syrup over the mountain ash, take it out into the cold for 1 day. after a day, remove the berries with a spoon and cook the syrup for 20 minutes, then lower the mountain ash into the syrup and cook over a moderate heat for another 20 minutes, until the syrup is thick and the berries are clear. it is impossible to digest mountain ash, since it loses its juiciness, is made dry and tasteless.