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Rowan in sugar syrup
1 serving
mature mountain ash is separated from fruit stalks, sorted, crumpled berries are removed. wash with cold water. to reduce bitterness, mountain ash fruits are scalded (blanched) for 3- 5 minutes in boiling salted water (20 - 24 g of salt per 1 l of water). washed again with pure water, thrown into a colander and allowed to flow with water. The berries are laid out in clean glass jars, poured with hot syrup (ratio of water to sugar 1:
1) and pasteurized in boiling water for 15 - 30 minutes (depending on the capacity of the jars). cover with polyethylene covers scalded with steep boiling water. the bashchi are placed upside down and left for 8 - 10 hours. if the syrup does not leak through the lid, put the jars in a cool place for storage.
mature mountain ash is separated from fruit stalks, sorted, crumpled berries are removed. wash with cold water. to reduce bitterness, mountain ash fruits are scalded (blanched) for 3- 5 minutes in boiling salted water (20 - 24 g of salt per 1 l of water). washed again with pure water, thrown into a colander and allowed to flow with water. The berries are laid out in clean glass jars, poured with hot syrup (ratio of water to sugar 1:
1) and pasteurized in boiling water for 15 - 30 minutes (depending on the capacity of the jars). cover with polyethylene covers scalded with steep boiling water. the bashchi are placed upside down and left for 8 - 10 hours. if the syrup does not leak through the lid, put the jars in a cool place for storage.
rowan red to taste, sugar to taste, water to taste
