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Rowan jam
1 serving
September is the time to harvest mountain ash. Usually it is tied in bunches and suspended in the yard to freeze. Then the berries are washed, poured into an enameled saucepan and, pressing the lid with a yoke as tightly as possible, put in the oven so that the berry is boiled well. Having done such an operation, our cook will be convinced that ice cream and boiled mountain ash are losing their bitterness. Roll the cooked mountain ash on a sieve and lower it into boiling syrup. Why on a sieve, but what about juice? - we foresee the question. Rowan juice is still bitter and is generally not used. . . Do not forget about the proportion: for 400 g of boiled mountain ash - 300 gsahara. If you manage to make such modest reserves, we can congratulate our cook: in winter he will feel calmer, having the opportunity to perfectly diversify the table.
September is the time to harvest mountain ash. Usually it is tied in bunches and suspended in the yard to freeze. Then the berries are washed, poured into an enameled saucepan and, pressing the lid with a yoke as tightly as possible, put in the oven so that the berry is boiled well. Having done such an operation, our cook will be convinced that ice cream and boiled mountain ash are losing their bitterness. Roll the cooked mountain ash on a sieve and lower it into boiling syrup. Why on a sieve, but what about juice? - we foresee the question. Rowan juice is still bitter and is generally not used. . . Do not forget about the proportion: for 400 g of boiled mountain ash - 300 gsahara. If you manage to make such modest reserves, we can congratulate our cook: in winter he will feel calmer, having the opportunity to perfectly diversify the table.
red mountain ash - 400 g, sugar - 300 g
