Aronia marmalade and plums
The rowan fruits are separated from the brushes, dipped in boiling water for 2-3 minutes and rubbed hot through a sieve.
Plums are pitted, water is added (1 cup per 1 kg of plums), boiled until soft and rubbed through a colander. Puree of mountain ash and plums are mixed in equal amounts and heated to a boil. Boil over low heat for 5 minutes, add granulated sugar to the mass (half a kilo per kilogram of the mixture). After cooking for 20 minutes, add another 100 g of sugar and, stirring constantly, cook until the mass begins to lag behind the bottom of the pan.
After cooling slightly, the marmalade is laid out on a dish covered with parchment paper, greased with butter. After three days, it will dry out, and it can be cut into diamonds, squares, sprinkled with sugar and placed in glass jars, which are covered with parchment and tied tightly.

Preparation for kissels and compotes
Selected, thoroughly washed chokeberry fruits are placed in clean jars and poured with boiling water or boiling rowan juice: three-liter jars are not topped up by 3 cm, liter jars - by 1.5-2 cm.
Banks are covered with boiled lids and sterilized in boiling water: liter - 10, two-liter - 15, three-liter - 20 minutes. Then the banks are clogged.

Puree with sugar
The berries are separated from the ridges, blanched in water at 100 degrees for 5-7 minutes and passed through a meat grinder - first with a large grate to destroy the berries, then with smaller holes. The crushed mass is mixed with an equal amount of granulated sugar, heated with stirring until the sugar is completely dissolved, then boiled for 5 minutes and packaged in glass jars.
Since the acidity of the resulting product is low, half-liter jars should be sterilized in boiling water for 18-20 minutes, and then sealed. Add citric acid for taste.

Aronia jam
The jam will be a beautiful color and all the vitamins will be preserved in it if you cook it in two doses. The sorted and washed berries are covered with half the norm of sugar and boiled for 15-20 minutes, then removed from the heat and allowed to stand for 3-4 hours. Then put a second portion of sugar into the jam and cook again for 15-20 minutes. The total cooking time should not exceed 30-45 minutes.
Food consumption: for 1 kg of berries - 1.2-1.5 kg of sugar and 250 g of water.

Black chokeberry jam with plums
Large, well-ripened fruits are blanched for 5 minutes, then thrown into a colander.
Syrup is prepared: 2.5 cups of water (it is better to use the one in which the rowan was blanched) and 800 g of sugar are brought to a boil. 700 g of chokeberry and 300 g of stoned plums are lowered into it. The pelvis is covered with a towel and left for 10 hours. Then add another 400 g of sugar and bring to a boil. Leave for 8 hours. After that, the jam is cooked.
Jam is laid out in jars cold and covered with parchment paper.

Chokeberry juice
Free the berries from the branches, sort, rinse in cold water, put on a sieve, mash in a saucepan with a wooden pestle. Put crushed berries in a bag of dense fabric and squeeze. Pour the pomace with boiled water (1 cup per 1 kilogram of pomace), leave for an hour, then squeeze again and mix with the previously obtained juice. So repeat two or three times. Then strain the juice several times through a linen cloth, pour into clean, dry bottles, without adding 4 cm to the top. If desired, add 2 cups of sugar per 1 liter of juice. Close the bottles tightly with scalded corks, tie with twine and place in a bowl with a wooden stand at the bottom. Pour water up to 3/4 of the height of the bottle, heat the water to a boil and sterilize half-liter bottles for 8-9 minutes, liter bottles for 9-12 minutes.
After sterilization, close the bottle tightly with corks, tie with twine. When the bottles have cooled, fill the corks with resin or paraffin.

Compote from chokeberry
The berries are sorted, separated from the stalks, washed and blanched (kept in boiling water) for 3 minutes. Then put in jars and pour sugar syrup (400 g of sugar per 1 liter of water). Cherry juice is sometimes added to the syrup, since chokeberry contains little acid.
You can add apples to the mountain ash, cut into slices and also blanched. Jars with berries and syrup are pasteurized at a temperature of 85 degrees.

Chokeberry in sugar syrup
In order to keep the chokeberry fresh in urban conditions even in winter, it is poured with hot syrup. For one kilogram of fruits, 0.75 liters of syrup are taken, which is prepared in the usual way at the rate of 375 g of sugar per 1 liter of water.

Dry jam from chokeberry
It is prepared extremely simply: grind 1 kg of washed and slightly dried chokeberry berries in 700 g of granulated sugar, place in a glass jar, cover with thick paper and bandage.
Serve at the table for sandwiches, use as a filling for pies, cheesecakes and other homemade products.

Chokeberry in its own juice
Healthy berries are separated from the ridges, thoroughly washed and dried with a napkin, placed in prepared jars and poured with pre-squeezed and heated mountain ash juice. Banks are sterilized in the usual way and closed with metal lids using a seamer. Store in a cool place.

funny pancakes
If there are children in the house or expect them to visit, this dish can bring them great joy, turn an ordinary dinner into a home holiday.
Pancakes are prepared in the usual way: eggs, salt, sugar are beaten with a whisk for 1-2 minutes, but instead of milk, add chokeberry juice diluted with water (1: 5), mix and add the sifted flour. With a quick movement of the whisk, knead a homogeneous batter and strain it through a sieve.
Pour the finished dough with a ladle into a thin layer on a hot, greased frying pan and fry on both sides so that the pancakes only brown, but do not burn. Ready-made pancakes look unusual: they are ruby ​​​​colored. For multi-colored pancakes, you can use any food coloring that is at hand: nettle juice, carrots, beets, apricots.
Consumption of products per 100 g of pancakes: flour - 40 g, rowan juice - 100 g, eggs - 1 pc., sugar - 3 g, butter, and preferably ghee - 2 g, salt - 0.5 g.

Small golden...

Probably, everyone has seen how an old pond with stagnant water, a lake or a backwater of a steppe river is suddenly covered with solid bright greenery, which gently sways on a wave, washed ashore by the wind. It was the small duckweed that colored the water - a tiny perennial floating plant, which is called shmara in the Don.
The duckweed is really small, smaller than a grain of rice, and come on, you are a representative of higher aquatic and, at the same time, flowering plants. Has anyone seen this flower? After all, you can’t see it without a magnifying glass; it’s not for nothing that it is considered the smallest in the world. And yet it exists and produces seeds.
Duckweed in all respects is an unusual and even mysterious plant: it has no stem, no roots, no leaves. The distant ancestors of duckweed had them, because they lived on land. The duckweed, having become a floating plant, has lost everything. And that tiny likeness of a leaf, which we call a duckweed, is a modified stem, or, as botanists call it, a leaf.
Leaflet alone performs the functions of all the lost parts. The lower, purple, side of the stem replaces the root and absorbs water with minerals; upper, green - plays the role of leaves, i.e., carries out photosynthesis. As befits a stem, it branches - it forms new stems and flowers, invisible to the naked eye.
On the underside of the duckweed there is something similar to a root: a thin thread with a thickening at the end. Its purpose is to provide duckweed stability on the water, to prevent it from tipping over.
The duckweed reproduces mainly vegetatively. The leaf forms special buds in the lateral bags, which then separate and form new plants.
The division is very rapid: in just one day, a plant can double its body weight, and then the law of geometric progression comes into force, and our reservoirs are suddenly covered with a green carpet. As people say, "water blooms". And so it goes all summer long.
By autumn, duckweed air cavities decrease, starch accumulates, which, as you know, is heavier than water, and the plant slowly sinks to the bottom throughout the winter. In the spring, the duckweed emerges, and everything repeats in the same sequence.
The carpet on the pond is never empty. It's always noisy and fun here. Duckweed thickets attract wild and domestic birds, numerous small insects, fish, as well as muskrat, coypu, and muskrat rush here to feast on the green delicacy. And everyone has enough nutritious and tasty food, because duckweed has an amazing yield. During the season, with repeated harvesting, it can give one hundred and two hundred tons of greenery per hectare!
Even corn can't do that. And if we take into account that this essentially cost-free plant is willingly eaten by almost all domestic animals, then you will involuntarily think whether the people meant duckweed when they created the proverb - "small spool, but expensive"?
It should be added to the above that the biochemical composition of duckweed is downright champion. As studies have shown, in terms of the amount of crude protein, it exceeds potatoes by five times, and by the amount of fat - ten times, leaving even corn far behind. This green crumb contains 3% phosphorus, 6% calcium and 2% magnesium, and stores almost the entire periodic table of trace elements: cobalt, titanium, iodine, nickel, copper, vanadium, zirconium, gold, radium, bromine ... Yes, plus numerous vitamins. Is it any wonder then that duckweed has found wide application in folk medicine for the treatment of so many serious diseases: allergies, gout, glaucoma, vitiligo and, most notably, cancer.
True, duckweed has not yet been used in scientific medicine, but recent studies have established that the flavonoids and triterpene compounds contained in it have a pronounced anti-carcinogenic effect (V. P. Makhlaiuk).
More recently, it was believed that duckweed is only food for ducks (the British call this plant so - duck grass). And today the question is about including small duckweed in our daily diet. She deserves it and it's real.
The first to cook and taste dishes from the green baby were employees of the Institute of Biology of Inland Waters of the USSR Academy of Sciences. In 1977, an employee of this institute, G. A. Lukina, published a message about this in the journal "Chemistry and Life", and already in 1980, a book by Dr. of Medical Sciences, Professor, Head of the Department of Food Hygiene of the Perm Medical Institute A. K. Koshcheev "Wild edible plants in our diet", in which he offers readers six duckweed dishes developed by the author and used by Perm catering.
I would like to believe that duckweed, which has unique therapeutic and dietary properties, will take its rightful place on our table.

Rowan compote

Ripe mountain ash is removed from the combs, washed with cold water, placed in a colander, allowed to drain and the berries are blanched by immersing the colander in boiling water for 4-5 minutes (for ordinary mountain ash) or 10 minutes (for chokeberry), then quickly cooled with cold water . Blanched berries are placed in an enamel basin or pan, poured with hot sugar syrup of 40% concentration (470 g of sugar and 700 g of water per 1 kg of prepared mountain ash) and kept for 18-20 hours. Then the berries are removed from the syrup, tightly placed in jars, pour the same syrup, cover with lids and sterilize at a temperature of 100 ° C (jars with a capacity of 0.5 liters - 10 minutes, 1 liter - 15 minutes). After processing, the jars are hermetically sealed with lids, turned upside down and cooled.

Chokeberry with sugar

The berries are separated from the ridges and stalks, washed with cold water and blanched in boiling water for 3-5 minutes. Then they are passed through a meat grinder, first with a large grate, and then with a small one. Sugar is added to the crushed mass (1 kg per 1 kg of crushed berries) and mixed thoroughly. The mixture is put on low heat and boiled with constant stirring for 3-5 minutes until the sugar is completely dissolved. The hot mass is packed in dry heated jars, covered with boiled lids and placed in a pan with water heated to 75-80 ° C for sterilization. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 15-18 min, 1 l - 20-25 min. After processing, the jars are hermetically sealed and cooled without turning over.

Rowan natural

Prepared berries are tightly placed in hot boiled water (temperature 50-60 ° C), the jars are closed with lids and sterilized at 100 ° C (jars with a capacity of 0.5 l - 20 min, 1 l - 25 min). At the end of processing, 0c is hermetically sealed and cooled.

Rowan in its own juice

Prepared berries are blanched in boiling water (ordinary mountain ash - 3-5 minutes, chokeberry - 10). The cooled berries are tightly placed in dry jars, filling them to the top. At the same time, the mountain ash is compacted with a wooden spatula, but not crushed. Filled jars are filled with boiled hot rowan juice (temperature 50-60 ° C), covered with lids, placed in a container with water heated to 45-50 ° C, and sterilized. Sterilization time at 100 °C for jars with a capacity of 0.5 l - 20 min, 1 l - 25 min. After processing, the jars are hermetically sealed and cooled.

Rowan jam

Sorted berries of ordinary mountain ash are blanched, dipping them in boiling water for 4-5 minutes, and chokeberry - for 10. Prepared berries are poured with hot sugar syrup, prepared at the rate of 1.5 kg of sugar and 600 g of water per 1 kg of prepared berries, and kept 6-8 hours. After aging, the jam is boiled until tender. In the process of cooking after boiling, it is recommended to remove the basin from the fire 4-5 times for 10-15 minutes. The finished hot jam is packed in heated dry jars, hermetically sealed and cooled.

rowan jam

Prepared berries are blanched in boiling water or in a steam juicer. After blanching, they are crushed with the back of a spoon or a wooden pestle. Washed berries can not be blanched, but passed through a meat grinder.
The resulting mass is placed in an enamel basin, water and sugar are added (respectively 400 g and 1.5 kg per 1 kg of berries), and the jam is boiled in one step with continuous stirring, avoiding burning. Boiled hot jam is packed in dry heated jars, hermetically sealed, turned upside down and cooled.

rowan juice

Rowan juice can be obtained by pressing or evaporating with a steam juicer. In addition, it can be prepared as follows. Selected berries are washed with cold water, placed in an enamel basin and filled with water so that it only covers the berries. The pelvis is put on a low fire and boiled for an hour until the berries are completely softened. In the process of boiling, as the berries soften, they can be crushed with the back of a spoon. Then the berries are thrown into a colander, mounted on an enamel pan and lined with gauze, folded in half. The berries remaining after draining the juice are squeezed through gauze. The juice obtained in this way is filtered through 3-4 layers of gauze, put on fire, brought to a boil and sugar is added to it (200-250 g per 1 liter of juice). After sugar is completely dissolved, hot juice is poured into hot dry jars, hermetically sealed, turned upside down, covered with a thick cloth and slowly cooled.

If natural juice is prepared (without sugar), after filtering it is heated to 85 ° C, poured into dry hot jars, covered with lids and placed in a container with water heated to a temperature of 80-85 ° C for pasteurization. Pasteurization time at a temperature of 85 ° C for cans with a capacity of 0.5 l - 10-15 minutes, 1 l - 15-20 minutes. After processing, the jars are hermetically sealed, turned upside down and cooled.

After receiving the juice, there is a lot of marc that can be used to make jam. The pomace is placed in an enameled basin, water is added (100-150 g per 1 kg of pomace), mixed, put on fire, the mixture is heated to a boil and sugar (1 kg per 1 kg of pomace) is added with continuous stirring. The mixture is boiled until tender, packaged hot in jars, hermetically sealed and cooled.

Rowan jelly

Jelly is made from natural clarified juice. It is poured into an enamel pan, put on a small fire, heated to 70-85 ° C and sugar is added (800 g per 1 liter of juice). After the sugar is completely dissolved, the juice is filtered through 3-4 layers of gauze, poured into a saucepan and boiled until the initial volume is reduced by 1/4-1/5 part (according to measurement). Boiled hot mass (temperature 75-80 ° C) is poured into heated dry jars, sealed hermetically and cooled without turning over.

Rowan crushed in sugar syrup

For this type of canned food, only whole berries are selected. They are washed with running water, allowed to drain, and then placed in a layer on oilcloth and dried at room temperature or in the sun. Dried berries are passed through a meat grinder.
Previously, circles are cut out of parchment paper with a diameter equal to the outer diameter of the neck of the jar, and sugar syrup is boiled at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of mountain ash. Sugar syrup is boiled for 5-7 minutes until the sugar is completely dissolved, filtered through 3-4 layers of gauze and then brought to a boil again. The crushed mountain ash is poured with boiling sugar syrup, the mixture is thoroughly mixed and dry hot clean jars are filled to the top with it. The jars are then covered with parchment paper circles soaked in alcohol and quickly corked with tin lids. Hermetically sealed jars are cooled at room temperature without inverting.

Rowan jam

Jam is made from fresh or canned puree. To prepare puree, ripe berries are washed in cold water, placed in an enamel bowl, water is poured so that it only covers the berries, and boiled over low heat until softened. You can also soften the berries with steam if you have a steam juicer. Softened mountain ash in a hot state is rubbed through a hair or stainless steel sieve with holes with a diameter of 1-1.5 mm. The resulting puree, together with the resulting juice, is placed in an enamel basin, heated to a boil, sugar is added (1 kg per 1 kg of puree) and boiled with constant stirring until tender. Ready hot jam is packed in dry heated jars. After filling, the jars are hermetically sealed and cooled without turning over.

Marinated rowan

The selected large berries are washed in cold water, allowed to drain, and then the mountain ash is tightly packed in jars, filling them to the top, after putting spices on the bottom of the jars. For a jar with a capacity of 0.5 liters, you need 3-4 peas of allspice, 1 piece of broken cinnamon and 2-3 pcs. carnations. Filled jars are filled with hot marinade (temperature 85-90 ° C).

320-325 g of berries and 220 g of marinade filling are placed in a jar with a capacity of 0.5 l. To prepare a marinade filling for 10 cans with a capacity of 0.5 liters, pour 1.4 liters of water into an enameled pan, add 940 g of sugar and heat to a boil. After dissolving the sugar, the syrup is filtered through 3-4 layers of gauze and heated again to 85-90 °C. With the help of a measuring cylinder, 15 g of acetic acid of 80% concentration are measured and carefully poured into the hot syrup.

The jars filled with marinade are covered with boiled lacquered lids and placed in a bath of water heated to 60-70 ° C for pasteurization. Pasteurization time at 85 ° C for cans with a capacity of 0.5 l - 15 minutes, 1 l - 20 minutes. At the end of processing, the jars are hermetically sealed, turned upside down and cooled.

Bulgarian rowan pastille

The sorted large berries are thoroughly washed with running water, put in an enamel pan, tightly covered with a lid and placed in an oven heated to 50 ° C for 4-5 hours. Then they are transferred to an enameled basin, poured with hot water so that it only covers the mountain ash, and put on fire. When the berries are boiled, the water is drained, and the mountain ash is rubbed through a sieve or colander. Sugar is added to the resulting puree (1 kg per 1 kg of puree) and, stirring continuously, boil over low heat until the mass thickens and easily separates from the bottom of the pelvis.

The boiled mass is laid out in an even layer 1.5-2 cm thick on a faience dish moistened with cold boiled water, and set to dry in the sun, in the oven or in the oven. The dried mass is cut into pieces of any shape and rolled in sugar.
Sliced ​​marshmallows can be stored in jars without hermetic capping at a temperature of 7-10 ° C, and with hermetic capping - at room temperature.

Natural rowan pastille (sugar free)

Natural marshmallow can be made from fresh or canned puree. The puree is placed in an enamel bowl and boiled over low heat with constant stirring until the initial volume is halved. The boiled and cooled puree is spread with a layer of 1.5-2 cm on parchment paper, greased with vegetable oil calcined until white smoke appears, and dried in the sun. After drying, the marshmallow is carefully separated from the paper and hung on a rope or wooden blocks to dry. Ready marshmallow when rolled into a tube should not stick together.

Marshmallow can be cut into any shape and stored in small plywood boxes lined with parchment paper. For long-term storage, in order to avoid drying out, the marshmallow is placed in dry, clean jars and hermetically sealed.

Candied rowan

Large rowan berries are prepared for candied fruits in the same way as for jam. Blanched mountain ash is placed in an enameled basin, poured with hot sugar syrup prepared at the rate of 1.2 kg of sugar and 300 g of water per 1 kg of berries, and kept for 8-10 hours, and then boiled for 10-15 minutes and again set aside for 8-10 h. After that, the berries are boiled to a syrup boiling point of 107.5-108 ° C.

A colander is placed on the pan and the boiling mass is poured into it. After 1-1.5 hours, rowan berries are placed in one layer on a sieve and dried in an oven at a temperature not exceeding 35 ° C. Lightly dried berries are sprinkled with fine sugar on all sides, and dried in the oven. Ready candied fruits (readiness is indicated by a crust of sugar crystals on the surface of the berries) are placed in jars and hermetically sealed to prevent drying. The syrup left over from candied fruits can be used as jam for tea and flour dishes, as well as for re-cooking candied fruits.

Ready-made candied fruits can be dried at room temperature. First, they are dried for 1-2 days, then rolled in sugar, after which they are dried for another 2-3 days.

The berry bush of chokeberry is a representative of the wild flora of East America, cultivated by a Russian breeder, gardener - geneticist I. V. Michurin, endowed with medicinal properties and decorative effect. Aronia (the scientific name of the plant) is not uncommon in the gardens of connoisseurs of natural healthy products. Chernoplodka, having the official status of a medicinal plant,
pleasing with an abundance of harvest, loved and revered by folk healers and cooks. Fans of eccentricity will be delighted with chokeberry blanks for the winter with a unique taste.

Chokeberry and its beneficial properties

The fruits and leaves of the plant, from which medicinal tea is brewed, are recognized as useful. The biological composition is saturated:

• vitamins A, B, C, P, beta-carotene;
• trace elements of iodine, boron, phosphorus, potassium, sodium, molybdenum, fluorine, magnesium, iron, copper;
• folic, malic, oxalic acids, pectin, sugars, fiber.

A huge amount of anthocyanins, as indicated by the black color of the berries, is a natural antioxidant. Astringent taste - the presence of tannin, which protects against the formation of tumors. Regular consumption of black ashberry:

• normalizes cholesterol and glucose;
• saturating with iron, thickens the blood, preventing bleeding;
• strengthens the walls of blood vessels;
• increases the acidity of gastric juice;
• regulates the recovery processes of the liver.

A good diuretic that lowers blood pressure. Tannins help to regulate digestive disorders, when exposed to radiation, they bind, remove free radicals from the body. The property of berries to accumulate a large amount of iodine from the soil is useful for diseases of the endocrine system.

Thanks to the whole healing complex of substances, chokeberry is an exemplary immunomodulator, relieves stress, improves memory, and restores sleep.

Attention! Aronia is dangerous for hypotension, increased blood clotting, gastritis, stomach and duodenal ulcers.

blank blackberries in nature

Dense dryish thick-skinned fruits allow prepare chokeberry in different ways. Given the rich vitamin composition, black mountain ash can be preserved in its natural (without heat treatment) form. They dry, dry, freeze, make wine.

1. The fastest, easiest way is freezing. Owners of freezers need to collect bunches, peel, wash, dry, spread out on a pallet, dry with a towel or in any convenient way. Fold in a suitable container, put in a quick freeze chamber so that the sugar in the berries does not turn into starch. Freshly frozen chokeberry is used to prepare various dishes, desserts, tea.

1. You can keep the aronia unchanged. Collect ripe brushes, it is allowed with branches, hang them in a cold room where the temperature does not exceed 5 degrees (basement, cellar, glazed balcony), or put them in cardboard boxes, wooden boxes. A good way to save the crop for a long time.

Advice! To freeze berries, you can use plastic milk bottles - they do not crack in the freezer.

How to properly dry berries

Chokeberry is peculiar, it requires a special approach to harvesting. Fruits harvested after full ripening, seized by the first frosts, fully reveal their valuable qualities. It is necessary to dry them so as not to lose their healing properties.

The collected mountain ash is sorted out, separated from the stalks, sorted, washed, dried. It is recommended to dry the berries in three ways: dried in the open air, an electric dryer, and an oven are used. Depending on the temperature regime, you can choose any option.

Outdoors

The chokeberry is dried both in bunches and in bulk. Cleared of debris, rot, berries pecked by birds, umbrellas are hung on a fishing line in a well-ventilated room, if there are dry sunny days, it is allowed to take the bunches out into the street.

Periodically inspect for mechanical damage, mold. It is not recommended to allow moistening of already dried fruits. For drying in bulk, parchment (or any other food) paper is laid on a pallet. Prepared chokeberry thinly laid out. Dry - as on bunches, periodically stirring, checking the quality of the berries.

Finished chokeberry a bit like wrinkled raisins of dark color, with a glossy sheen.

Important! Dried fruits are considered dried if, when squeezing the fruit between the fingers, no juice is released.

Electric dryer

Put the prepared mountain ash on the trays attached to the dryer. To withstand at a certain temperature indicated by the instructions, usually, the initial drying occurs at +55 - 60 degrees, the dried berries are dried at +40, the approximate readiness time is 4-5 hours.

Oven

In a home oven, the actions remain the same, only on modern ovens they turn on convection, a conventional oven - they leave the door ajar, checking more often, stirring. It is necessary to ensure that the color of the fruit does not brighten - the chokeberry loses its color, and loses its healing properties.

Advice! If the chokeberry is dry and crumbling, it is not forbidden to grind it in a coffee grinder, add it to pastries.

How to store dried aronia

Chokeberry, like any of the dried fruits, has the ability to absorb moisture. For the safety of the product, utensils that allow air to pass through are not suitable: paper bags and boxes, plastic containers.

1. Glass jars with lapped lids are the best option; dried fruits keep for a whole year.
2. Tightly closed tin cans will protect chokeberry from moisture for about six months.
3. In food plastic (containers or zip bags), semi-finished products will last 3 months.

Storage conditions: at room temperature.

Reference! The fruits of chokeberry are a dietary product. Due to the low sugar content, 100 grams of berries contain 52 kcal.

medicinal wine

A natural drink that preserves all vitamins and medicinal property chokeberry, as well as relieving stress - this is wine. The fruits of the shrub contain a small proportion of sugar (9%), so the fermentation process lasts longer than usual, the wine turns out to be sour, tart (due to the high content of tannins), and not strong (it will quickly deteriorate), but this useful low-calorie drink. People suffering from diabetes, overweight are advised to drink only such wine.

For cooking according to any recipe, dry, ripe, strong fruits are harvested, the quality of which determines the taste of wine. They don’t wash it - this is important, wild wine yeast lives on the unpeeled chokeberry peel, thanks to which the juice will ferment, and the dirt will turn into tartar, settle at the bottom of the container, and be removed during filtration. Crush each berry with your hands or use all kinds of devices: meat grinder, chopper, press.

Chokeberry is a rather low-juicy berry, it is difficult to squeeze juice out of it, it is not sweet, so winemakers add sugar to improve the taste of wine and fermentation.

Traditional wine technology

Ingredients:

• 5 kg of chopped rowan;
• 1 kg of sugar;
• 50 gamma raisins;
• 1 liter of water.

Pour the raw material into a 10 liter container. To improve fermentation, it is allowed to add unwashed raisins (50 - 100 g), which also has wine yeast. Add 500 grams of sugar, mix thoroughly, put in a warm place for 5-6 days to extract juice, without tightly clogging the container. Daily stirring several times a day will prevent the appearance of mold on the pop-up (after the release of juice) skins.

When the berries give off enough juice, the pulp (skins) will float up, a characteristic foam will appear, it is time to squeeze the juice. Carefully squeeze the pulp with your hands, drain the liquids together, filter through cheesecloth.

Pour the purified juice into a container for further fermentation, for example, a glass jar, the amount of liquid should not exceed half the container, so that there is room for the fermentation products and the next portion of juice. Pull a rubber glove (or any other water seal) over the neck of the jar, after piercing one finger, to release carbon dioxide, put in a dark, warm place.

Add the remaining sugar and warm water (30 - 40 degrees) to the squeezed pulp, mix, cover with gauze, remove to further extract the juice, stirring daily, several times a day. Withstand 5 days.

After the end of the period, carefully strain the released juice without squeezing, because the dregs from the pomace can spoil the quality of the wine. Pour the resulting liquid into a jar with the first portion of juice, close the water seal, and remove the bottle for fermentation. The final fermentation period lasts a month or more.

A drooping glove (or the absence of bubbles with a different type of shutter) indicates the termination of the process, the liquid has become transparent, and there is sediment at the bottom of the container. Drain the wine carefully through a straw without shaking the sediment.

Now the wine should ripen. Tightly closed, filled to the top, the jars are placed in a cold place (cellar, refrigerator) for 3-6 months. If a precipitate appears, the wine is filtered. Such wine is stored up to 5 years.

Using this technology, you can make wine without adding sugar, add alcohol and other components before sending the wine for maturation, having received fortified drinks, the essence of the wine will not change, it will remain a storehouse of vitamins, microelements, and other useful substances.

Advice! To cool the wine in a glass, you can use frozen grapes, ice is not suitable in this case.

blank juice for the winter

Despite the low juiciness of chokeberry, a little natural extract can be squeezed out of it. The fruits have a thick, strong skin, there are two ways to soften it: blanch or freeze - thaw. Neither one nor the second will harm such a vitamin reserve that saturates the berries.

Prepared chokeberry is easy to squeeze. To crush the berries, you can use a meat grinder, blender, wooden crush. Squeeze the crushed mass through a sieve or several layers of gauze. Cake can be used for other goodies - fruit drink, marmalade. Fill containers for ice with the resulting juice, freeze to a quick freeze chamber (vitamins are stored in full), or preserve:

• pour the juice into an enameled or stainless steel container, just bring to a boil;
• pour hot juice into sterilized glass jars;
• quickly close the lids, turn upside down, wrap tightly with something warm (jars sterilize themselves).

This method of preservation preserves the maximum of vitamins. Store jars in a cool, dark place.

It is allowed to use a juice cooker, where juice is released under the influence of hot steam. Parts must be made of stainless steel (in contact with metal, many useful components are lost during the oxidation process). Ready juice is already being pasteurized in a juice cooker, it is enough to pour it into sterile jars, wrap it with a blanket for sterilization.

Aronia is a noble honey plant. Attracts a large number of bees, the harvest of berries is usually rich. To distill juice of large volumes and minimal losses, you can use a ready-made fruit press or make it yourself.

The taste of chokeberry is specific - astringent and tart, the color is dark ruby. Before use, if desired, add sugar, spices, dilute with clean water.

Advice! Don't boil the juice. Deep heat treatment of the drink depletes the mineral-vitamin complex.

Jams and jams from chokeberry recipes

Aronia is rich in fiber, without which proper digestion is impossible, vitamin PP (nicotinic acid), which is responsible for metabolism, beta-carotene (vitamin A), involved in cell regeneration, and many microelements that withstand elevated temperatures, remaining in the product after boiling. You can cook jam without fear of getting useless sweetness.

Fresh, frozen, pre-soaked dry fruits are used (the water in which the mountain ash was soaked is used to make syrup).

Recipe 1. Jam "Vitamin"

Ingredients:

• 1 kg of mountain ash;
• 1.3 kg of sugar;
• 2 glasses of pure water.

The preparation of jam takes place in several steps.

1. Blanched for 5 minutes (or after freezing), pour the mountain ash into a bowl for cooking. Fill with sand, pour water (or boil syrup from sugar and water), mix. Leave for 12 hours so that the fruits absorb glucose and secrete juice.
2. After the appointed period of time, put the berries on a slow fire. While stirring, bring to a boil. Boil 1-2 minutes. Remove from stove for the next 12 hours.
3. Repeat cooking. There can be many such stages, cook until tender (a drop of the product does not spread on a plate).

Gourmets can add various spices to their liking. Pour the finished chokeberry hot into sterile jars with iron lids. Store jam in a cool dark place. You can add a cherry leaf (300 pieces) to the chokeberry, it will spice up the jam.

Important! Do not use aluminum, enameled with cracks and chips of enamel utensils for cooking jam, cooking spicy and sour dishes. When exposed to the acids that make up the products on the walls of the dishes, the metal is oxidized, which spoils the taste and quality of food.

Recipe 2. Aronia jam

Ingredients:

• 1 kg of rowanberry puree;
• 1.5 kg of granulated sugar;
• 2 glasses of water.

Jam is a sweet thick homogeneous mass of fruits obtained by boiling syrup. Skin chokeberry harsh, so it is quite difficult to boil them to a state of homogeneous mass. To get jam, you need to make a puree:

• blanch ripe fruits for 10 minutes;
• pass through a meat grinder or grind with a blender.

Boil syrup. In boiled water, pour half the norm of sugar in a thin stream, stirring. Boil until liquid becomes clear. Cool down a bit.

Put rowanberry puree in a wide container with low sides (basin, bowl, such dishes contribute to the rapid evaporation of water), mix with syrup, pour out the remaining sugar. Boil, continue cooking over low heat, stirring regularly. In 20 minutes. remove from fire, let cool. At this time, you can add spices (lemon zest, cinnamon).

The readiness of the jam is checked with a drop on a saucer - if it does not spread and is covered with a film in a moment - the jam is ready. Cooking time largely depends on the ripeness and pre-treatment of the fruit.

The product is transferred hot into a sterile container, stored in a dark, cold place. Very good for filling in baked goods.

Advice! If desired, pectin is added to reduce the boiling of the product and quickly thicken.

Sweets from chokeberry: marshmallow, marmalade

For lovers of “sweet”, who do not have problems with overweight and glucose surges, marmalade and marshmallow made from chokeberry puree will be an exquisite delicacy.

Marmalade

In recipes for cooking, it is recommended to wipe the puree through a sieve, but in this way the product is deprived of the most important component of chokeberry - fiber that promotes digestion, so it is more useful to leave the puree unchanged (how to cook is described in the recipe for jam), mix with sugar and water, boil on low fire until thickened.

Put the berry mass on a moistened cold baking sheet, spreading evenly with a layer of 1.5 - 2 cm. Leave to dry at room temperature.

From the finished marmalade, you can cut various figures with cookie cutters or simply cut strips with a knife, roll in sugar, put in a jar with a ground lid. Served for tea.

Chokeberry has its own sugars, so 800 grams of granulated sugar will be needed for 1 kg of berry puree, but it has little juice, 400 mg of water will have to be added.

Paste

Ingredients:

• rowanberry puree 1 kg;
• granulated sugar 1 kg;
• egg white of two eggs.

Mix the berry mass with sugar, place in a glass heat-resistant dish, cover with a lid, simmer in the oven at a temperature of 160 degrees until the juice is released.

We take the dishes out of the oven, mix thoroughly until the sugar is completely dissolved. The mass takes on a jelly-like appearance. You can grind through a sieve, removing the fiber or leave to cool as is, retaining all the useful fibers. The jelly has cooled down, add the raw proteins. Beat with a mixer until the marshmallow turns white.

An important step is drying. There are 2 ways:

1. "Rolls": spread parchment paper on the table, spread marshmallow with a thin layer of several mm (you can use a wide knife), leave to dry at room temperature. As soon as the layer has dried up, gently twist it with a tube, cut into small rolls (the marshmallow is plastic, easily molded and lags behind the paper).
2. “Puff pastille”: divide the resulting “dough” into three parts, spread one thin layer on a baking sheet, put to dry in the oven, on the smallest fire, with the lid slightly open or with convection. The second layer is laid on the dried first layer - it dries, then the third one. Remove the finished marshmallow from the oven, cover with thick paper until it cools completely. Next, cut into squares.

The glossy surface of the marshmallow does not need additional decoration. Store the product in a cool place with a lid. It can be combined with sour tart chokeberry wine or juice.

Recipes for chokeberry drinks

The saturation of berries with anthocyanins colors drinks in an exquisite dark ruby ​​color. The combination of chokeberry with other fruits and spices gives specificity. The festivity of the color and the unusual taste make it possible to improvise, there are many cooking recipes on the Internet: for table wines and fortified, sweet and sugar-free, labor-intensive and easy.

Tincture with honey

Ingredients:

• 5 kg of rowan berries;
• 1 liter of vodka or cognac;
• 5 st. spoons of honey.

Crush quality berries a little. Put in a jar mixed with honey. Cover the neck with a cloth from dust. Remove to a dark, warm place to extract juice. After 5 - 7 days, pour vodka or cognac. Close with a tight lid. Keep at room temperature for several months to ripen, shaking occasionally.

Then, strain the cake through several layers of gauze (without squeezing forcibly). Pour the tincture into bottles. Store in a cold place.

Pouring without alcohol

In this recipe, the drink gets a fortress in the process of fermentation of a large amount of sugar and its own wine yeast, located on the surface of the berries. Therefore, they do not wash, they are collected from the bush in dry weather. The taste of the liqueur depends on the quality of the berries. For a greater guarantee of fermentation, not washed raisins are used, but for a piquant taste - a cinnamon stick or vanilla, lemon juice and zest.

Number of products:

• chokeberry - 1 kg;
• sugar – 1.5 kg;
• raisins - 50 grams;
• water - 1 glass;
• spices.

Crushed berries and raisins are mixed with sugar, spices and water. A glove with a pierced finger is put on the neck of the jar. Put the bottle in a warm dark place for 2 months or until the end of fermentation (when the glove sags). The liqueur is filtered through several layers of gauze without forced squeezing. Bottled, stored in the cellar for maturation (minimum 2 - 3 months).

Important! The optimum air temperature for effective fermentation is 23 - 27 degrees. Lowering the temperature lengthens the cooking time, lowering it kills wine fungi.

Liqueurs, liqueurs, wine have healing properties if you use them no more than 50 - 100 ml per day.

blank rowan without cooking

There are many recipes for healing chokeberry without alcohol. The most powerful chokeberry without heat treatment.

Recipe 1. Chernoplodka rubbed with sugar

For 1 kg of chokeberry add 500 grams of granulated sugar. The recipe is completely simple. Berries for this product are best harvested after frost or artificially frozen. With frost, the natural bitterness of the fruit will go away. Select spoiled, damaged, rinse thoroughly, dry. Mix with sugar. Grind with a blender. Let stand 30 minutes. Run the blender again until the sugar melts. Pour rowan into sterile jars.

In this way, you can combine chokeberry with other fruits: apples, plums, nuts, oranges.

Recipe 2. Aronia rubbed with lemon

• 1.5 kg of mountain ash;
• 2 lemons;
• 1.3 granulated sugar.

For mountain ash, the principle of preparation is as in 1 recipe. Peel the lemon, divide into segments, check for seeds - remove. Skip twice through a meat grinder. Combine products, grind with a blender. Repeat mixing after 30 minutes. Store in sterile jars.

On a note! Natural fruit acid and sugar will keep food fresh and healing properties.

How to prepare chokeberry without sugar

There is no difficulty in harvesting mountain ash in its own juice, it contains its own sugars and acid, and will be perfectly stored. The only downside is the lengthy process.

1. Jars are filled with blanched or frozen chokeberry. Installed in a container (as for sterilization), which is filled with water up to the shoulders of the cans.
2. Under the influence of high temperature, juice will stand out, the mountain ash will settle. It is necessary to add berries until the juice fills the jars completely.

The process time depends on the quality and ripeness of the chokeberry (from 40 minutes). Remove the filled jars from the water and close with iron lids. Such rowan is stored for a long time.

Candied chokeberry

This rowan delicacy is very popular. It is used in baking and as a separate sweet. Ripe fruits are covered with half of the intended dose of sugar, left for a day so that the juice appears. The released liquid is poured into a separate container. The berries are covered with the remaining sand, left again for a day.

The previously poured juice is poured into a bowl with fruits, the juice of half a lemon and a vanilla stick are added. Put on a slow fire, boil for 10 minutes.

Strain rowan through a sieve. The fruits are laid out on a baking sheet covered with parchment. Put the baking sheet in the oven on the weakest fire, opening the door ajar. Dry for 30 min.

They take out a baking sheet, cool the berries, then repeat the drying. Dried fruits are rolled in powdered sugar and dried at room temperature, stirring occasionally. Candied fruits are considered ready if no juice is released when pressed. Transfer them to a glass jar with a lid. For 1 kg of chokeberry, 1 kg of sugar, juice of half a lemon, vanilla stick are used.

Chokeberry with other berries and fruits

Chokeberry berries are healthy and tasty, but excessive consumption can harm the body, you can eat and drink it only in limited quantities, so it is better to use chokeberry in combination with other fruits and vegetables. For example, adding a handful of chokeberry berries to compote with apples, you get not only a tasty and healthy drink, but also a beautiful one, and various assorted drinks - drink as much as you want.

Chokeberry compote with apples and grapes without sterilization recipe

Ingredients:

• chokeberry - 2 cups;
• apples "Antonovka" - 4 pcs.;
• grapes - 1 brush;
• sugar - 1.5 cups;
• citric acid - 0.5 teaspoon;
• water - 1.5 liters.

Calculation for one 3-liter jar.

1. Wash the fruits thoroughly, pour over with boiling water (to get rid of yeast fungi). Cut the apples into slices, remove the core. Remove the grapes from the stalks.
2. Put the water to boil.
3. Place the fruits in sterile jars, gently pour boiling water over them, leave to infuse for 15 minutes, covered with sterile lids.
4. Remove the lids from the jars, boil again. Put a special lid with holes on the neck, drain the liquid back into the boiling pot.
5. Carefully pour sand into the boiling infusion, stirring. Boil the syrup until it becomes transparent (2-3 minutes).
6. Add citric acid to the finished syrup and pour over the fruit.
7. After releasing the main bubbles, tightly close the jars, turn upside down, wrap with a blanket.

With gradual cooling, the compote will sterilize itself. In this way, various compositions can be prepared. Compotes are well stored in a cool dark place.

On a note! Compotes and jams are prepared not only from natural fruits and vegetables, dried, dried and frozen fruits are used.

Recipe blackberry jam with oranges

Similar to compotes, mountain ash is good in combination with other fruits and in jams. Incredibly fragrant jam with the addition of citrus fruits. Using the example of an orange, you can add lemon, tangerine, lime and spices, combine together.

• 1 kg of mountain ash (chokeberry);
• 0.5 kg of oranges;
• 2 kg of granulated sugar;
• cinnamon stick.

The berries are washed thoroughly. Oranges are dipped in hot water to remove the wax film, cut into segments, the pits are removed. Prepared ingredients are passed through a meat grinder. Transferred to a container for cooking, mixed with sand. Leave for 4 hours for sufficient juice extraction.

At the appointed time, the container is placed on a small fire, cinnamon is added. After boiling, boil for 10 minutes, stir constantly, the foam is removed. It is laid out hot in a sterile container.

Advice! For cooking jam, you can use multicookers with the “quenching” mode.

Recipe sauce for chokeberry meat for the winter

Chokeberry is known and interesting not only as a sweet. Noble chefs use it in the preparation of all kinds of sauces. Taking chokeberry as a basis, adding herbs and spices, sauces are obtained for meat, poultry, fish, which can also be prepared for the winter.

Ingredients:

• 1 kg chokeberry puree;
• 600 grams of sugar;
• 2 grams of ground cinnamon;
• 2 pcs. cloves;
• 1 gram of ginger.

Mix all the ingredients, boil over low heat for 3 minutes. Pour into sterile jars. Sterilize half-liter jars for 15 minutes. Close hermetically. Chokeberry sauce for meat dishes is ready for long-term storage.

What time to collect mountain ash and make preparations for the winter

Thanks to the chokeberry, the blanks have excellent taste and aesthetic qualities. Only timely harvested fruits will bring the expected result. There are no exact recommendations for picking berries. Adhere to the natural properties of the fetus. If they are not collected, and birds do not peck them, they can hang until spring, so they collect fruits depending on the product being harvested.

Ripening time - autumn months. Considering that bitterness disappears after frost, the taste improves, the skin becomes softer and collection is recommended. Collect mountain ash with whole brushes, cutting off with scissors or secateurs. Thus, the bush will recover faster, the berries will also be healthier.

Conclusion

Such a valuable aronia berry retains its structure (fiber), trace elements and many vitamins even during heat treatment. Winter is a hard time for the body. People! Cook jams and jams, fry, steam meat with sauces, enjoy compotes and chokeberry tinctures, and the recommendations of the article chokeberry harvesting for the winter will help replenish and preserve the stocks of such a miraculous berry.

Canned without sugar and vinegar. 1000 grandmother's recipes for blanks Kara Elena Viktorovna

chokeberry

chokeberry

dried rowan

Dried chokeberry

Rowan

Separate well-ripened berries from the shields, wash thoroughly, put on a wire rack with a layer of 2-3 cm and place in the oven. Drying should begin at a temperature of 40-45 ° C, and then dry the berries at a temperature of 60 ° C. Well-dried berries, when squeezed in a fist, should not release juice. Store in an airtight container. Dried berries lose their excessive astringency, but retain their medicinal properties.

Compote from chokeberry

Rowan

Separate the berries from the brushes, wash and soak for 2-3 days. Every 6-8 hours the water must be changed. Then put the berries in sterilized jars, pour boiling water to the top, cover with a lid. After 5 minutes, drain the water, boil and pour it over the mountain ash again. Repeat this procedure one more time. After that, immediately cork the jars, turn them upside down and leave for a day.

Chokeberry in berry juice

600 g chokeberry berries, 450 ml any natural berry juice

Place the prepared chokeberry in jars and pour over hot juice. Cover jars with lids and sterilize (0.5 l jars - 15 min, 1 l jars - 20 min). This compote is perfect for preparing various jellies, jelly, assorted compotes.

Chokeberry with raspberries for diabetics

600–700 g chokeberries, 300–400 g raspberries, 1 liter of water, 250 g sorbitol or xylitol

Rinse the rowan in cold water, then dip in boiling water and blanch for 1-3 minutes. Throw in a colander, cool. Sort the raspberries, rinse, repeatedly immersing in cold water. Place prepared rowan and raspberry berries in layers in jars, shaking occasionally to compact. Pour jars with berries with hot syrup made from water and sorbitol and sterilize in boiling water (0.5 l - 15 min, 1 l - 25 min, 3 l - 45-50 min).

Rowan puree

1 kg rowan, 200 ml water

Rinse the rowan berries well, put in a saucepan, pour in water and cook under the lid until softened. Mash hot rowan, pass through a juicer or rub through a sieve. Put the resulting puree on fire and boil until thickened. Put the boiling puree into sterilized jars wrapped in a damp towel. Seal the jars, turn them upside down and leave to cool completely.

Juice from chokeberry and apples

1 liter of chokeberry juice, 1 liter of apple juice

Mix juices, heat, bring to a boil, boil for 4 minutes. Pour immediately into heated jars or bottles, sterilize at 85 °C for 15–20 minutes, then seal. Juice can also be prepared in a juicer. In this case, load the chokeberry berries and apple slices together into a juice cooker. The finished product must immediately be corked and put the bottles horizontally until completely cooled.

rowan juice

2 kg of mountain ash, 2 liters of water

Pour washed rowan berries with water and cook until softened. Then rub through a sieve. Strain the juice, bring to a boil, pour into sterilized jars and sterilize for 15 minutes.