Rowan jam

Mountain ashRowan jam. Rowan fruits, bitter and tart variety, one of the following three ways must be bored:

1) collect frozen or frozen in the freezer; Frozen, soak for a few minutes in boiling water or lightly bake in the oven,

2) soak through 24 hours in water slightly acidified with vinegar, and then in salted water,

3) soak in salted water, flood 2 or 3 times with boiling water, keep in highly acidic water (ok. 113 6 percent vinegar, 2/3 water) by 4 hours, rinse with cold water.

WITH 1 glasses of water and 3 glasses of sugar to prepare the syrup. Pour into it 1 kg washed, bitter and drained rowan fruits and simmer, until some of the water has evaporated and the jam starts to thicken. Then add 50 a lot of Heavenly Apples (defensive and marginalized), boiled in acidified boiling water and cook for another 15 min. Put the hot jam in clean jars with airtight closures. It does not require pasteurization. Perfect for filling boiled apple halves or baking apples.