20.09.2018 9 677

Red rowan jam - a simple and healthy recipe

Thrifty housewives always prepare red rowan jam for the winter, the recipe for which is easy and quick. The delicacy can be prepared with walnuts, orange, rubbed with sugar or added apples. There are many variations, the main thing is not to deviate from the quantitative composition and follow the technology...

A simple recipe for making red rowan jam

Not many people know that from red rowan, the bright clusters of which we so enjoy admiring at the end of summer and autumn, you can cook an incredibly tasty delicacy that is also very healthy for the body. Red rowan jam is an easy-to-prepare recipe; you can prepare it in its pure form or add various flavorings to it - apples, citrus fruits, etc.

Classic rowan jam is easy to make at home. We will need the following components:

Red rowan fruits – 1 kg
Sand – 1.5 kg
Pure water – 650 ml

Before cooking, be sure to sort the berries, separate all the stalks, wash them well and soak them in water for a day. It is important to change the water every 6 hours.

Pour sugar into prepared 650 ml of water and put on fire. Once dissolved, the sugar will turn into a syrup of uniform consistency. Bring the syrup to maximum temperature, wait until all the sand has dissolved. Pour the dried berries into boiling sweet water and boil the contents of the pan again, then turn off the heat and let cool.

After cooling completely, filter the contents of the pan, transfer the berries to a separate container, and bring the syrup to a boil again and maintain this state for 25 minutes. Pour rowan berries into boiling syrup and cook the delicacy for another half hour.

Pour the finished jam into sterile jars, roll up with iron or sealed plastic lids and wrap until completely cooled. Healing jam! In addition, try cooking, which is also healthy and also very tasty.

Red rowan with apples

If you want the taste of this winter sweet to be more delicate, add apples to the recipe. Red rowan and apple jam is no less tasty and healing. To prepare we take:

1 kg rowan berries
1 kg apples
450 ml clean water
2 kg sand

Rowan jam with apples - pictured

The step-by-step process of making jam according to this recipe looks like this:

Separate the fruits from the clusters, sort, rinse and soak for 24 hours, changing the water several times a day (experienced housewives, to speed up the soaking process, recommend boiling the rowan in lightly salted water for several minutes, then rinsing under running water)
Apples of any variety (Melba, Lungwort), cored and peeled, cut into small cubes
Boil the syrup according to the technology described in the classic recipe (see above)
Dip apples and berries into the hot syrup, cook after boiling for 45 minutes over low heat (don’t forget to stir!)
Sterilize the jars and lids, let them dry, and then pour the finished jam into them. Turn the jars upside down and wrap them warm until they cool completely.

This incredibly delicious rowan delicacy with a hint of apple will not leave anyone indifferent!

Add orange

We decided to make jam from red rowan - the recipe is simple and at the same time original, if you add an orange to this bitter berry. We will need:

1 kg of ripe berries
2 large oranges
250 ml clean water
A handful of ground walnuts
1.2 kg granulated sugar

the process of making rowan jam with orange, the recipe for which read on

Red rowan jam with orange turns out incredibly aromatic and sour in taste. Rowan berries must be separated from the stalks, washed well, allowed to dry and put in the freezer for 3-4 hours. This method helps to cope with the bitterness characteristic of these berries, no worse than soaking them in water.

Place the frozen fruits in a container in which the preserves will be cooked, pour out the water and put on the fire. When the water boils, it must be drained and the berries transferred to another container. Mix the drained broth with sugar until syrup forms, boil it and after the grains of sand have completely dissolved, return the berries to the brew.

Peel the oranges, divide into slices, cut each slice into several pieces. Place the chopped oranges in the syrup along with the berries and cook for 40 minutes. After the specified time, add the nuts to the pan and let it boil for another 10 minutes.

As in other recipes, place the finished delicacy in sterile jars, seal it with lids, and let cool, wrapping it well in a blanket. And if you like sweet fruits and berries, try also preparing them, the taste of which you will definitely appreciate!

Cooking red rowan with pumpkin

Many housewives underestimate the beneficial properties of vegetables such as pumpkin. Meanwhile, this is a very tasty and nutrient-rich vegetable, from which a huge number of dishes, and even sweets, are prepared! Rowan and pumpkin jam is aromatic and piquant in taste. To prepare it, take the necessary ingredients:

1 kg pumpkin
1⁄2 kg sugar
1⁄2 kg rowan berries
Lemon zest
Vanilla sugar to taste

Sort the berries well, rinse and let dry in a colander or on a towel. So that the berry loses its bitterness, we put it in the freezer for a day. The pumpkin must be peeled, washed and chopped into small cubes. Place the pulp in a container where it will be boiled and cover it with granulated sugar (take 2/3 of the prepared amount). So the pumpkin should stand for at least 5 hours and give juice. If there is not enough juice, you can add a few tablespoons of clean water.

Place the container with pumpkin pulp in sugar on the fire and cook until the pumpkin becomes soft, then add the berries and the remaining sugar to it (you can add more water if necessary). Cook over low heat until the berries soften, remembering to stir.

When the fruits have become soft, add lemon zest and vanilla sugar to the mixture. Cook for a few more minutes and remove from heat. We roll the pumpkin-rowanberry jam into sterile jars and put it away “under the fur coat”.

It must be said that many housewives prefer a preparation such as rowan, pureed with sugar, to boiled berries. In this form, red rowan retains much more vitamins that are so necessary for humans in winter and spring.

As you can see, any red rowan jam is a simple and quick recipe, but each recipe has its own taste. Don't be afraid to experiment, and bon appetit!

Red rowan is an extremely unpretentious plant, it grows literally everywhere: on the edges of forests, in courtyards, arches and squares - it perfectly purifies the air around houses. Rowan has a colossal number of beneficial properties in a variety of areas of health, but there are also a few contraindications.

You can find rowan in the form of a fifteen-meter tree or a low bush, but always with a thick, lush crown. The fruits of red rowan look like red balls with a diameter of no more than a centimeter, red in color, bitter or sweet and sour in taste.

Vitamins, minerals contained in rowan and nutritional value

Red rowan is one of the leaders of berry plants in terms of value and rarity of the vitamin complex. The berries contain vitamin P, which increases the overall tone of the body, reduces irritability, helps you sleep better and strengthens the nervous system.

Rowan has a wide variety of beneficial substances:

vitamins - vitamin C, PP, E, B2, K, provitamin A;
organic and amino acids - sorbic, parasorbic, malic, succinic;
ascorbic acid;
flavonoids.

Rowan berries have little sugar, only 8-13%, calorie content no more than 50 kcal. Low protein and fat content: per 100 grams of fruit there is only 1.4 g of protein, 0.2 g of fat and 8.2 g of carbohydrates.

Medicinal properties of red rowan fruits and flowers

Since the distant past, people have used the fruits of red rowan as a remedy that drives urine, bile, sweat, used to lower blood pressure, as a drug that perfectly relieves inflammation, has an antibacterial effect, a slight antibiotic effect, a remedy that strengthens blood vessels and stops bleeding.

Its laxative effect is also known: add sugar to 1:2 parts of berry puree, take 1 tbsp. per day with water. Helps with severe constipation. For less effect, reduce the dose.

Rowan juice is used to gargle for inflammation: 1 tsp. dissolve juice in 1 tbsp. water, rinse before meals 3-5 times a day.

Hemorrhoids are also treated by taking 50 g of plant juice 3 times a day with water.

Pounded rowan with sugar helps with toxicosis. And just 10 berries a day will relieve insomnia and headaches.

Rowan has many other uses:

suppresses gas formation in the intestines, treats gastritis;
stops the growth of microorganisms;
treats scurvy;
prevention of all fungal diseases;
normalizes blood cholesterol levels;
useful for diabetics due to its low sugar content;
plant juice improves vision;
starts metabolism, helps after serious illnesses;
treats anemia, enhances the effect of nettle when used together;
strengthens the heart.

Rowan also neutralizes the harm of toxins, and due to the content of a vitamin-like substance - amygdalin - it protects the body from radiation and reduces the harm of oxygen starvation.

If your pet has a pulmonary disease, give him a strong infusion of red rowan fruit.

Beneficial properties of rowan leaves and bark

The narrow oblong leaves of rowan also have their own beneficial properties. A paste of fresh leaves with rowan bark helps with fungus and skin inflammation. A decoction of leaves, bark and fruits is effective for rheumatic pain.

The plant can have the opposite effect on the intestines - it is an astringent for loose stools. To do this, prepare a decoction of leaves, bark and unripe berries.

A beautiful armful of fresh rowan branches with or without flowers, berries will help make the air clean and fresh.

Cosmetic properties of red rowan

This plant perfectly refreshes and restores facial skin, tightens the contour. Add the juice to your favorite creams and masks or prepare a lotion: a glass of cologne, a glass of glycerin and 2 glasses of rowan juice. Rowan helps narrow pores, constrict blood vessels on the face, regenerate the skin, and reduce the production of fat by the sebaceous glands.

If you add lemon juice and kefir 1:1:1 to crushed fruits, you will get a mask that perfectly whitens the skin.

Fresh fruit puree or half a berry applied to a wart will help get rid of it in a few procedures.

The plant is also used for sweaty feet.

Contraindications for use

You should not consume rowan in large quantities if you have:

decreased prothrombin time, that is, blood clots faster than normal;
in the case of certain diseases of the cardiovascular system;
with coronary heart disease;
had a stroke or heart attack;
hyperacid gastritis.

Collect for consumption only berries grown in environmentally friendly places, as any berries accumulate toxins from exhaust fumes and city life.

Red rowan fruit recipes

A large number of hybrids with red rowan have also been bred, which combine the vitamins and minerals of their ancestors, but lack the bitterness of their wild relative.

Fruit drinks, juices, tinctures, jams, teas are prepared from rowan and used as a filling for baked goods.

Rowan jam

If the berries are bitter, then rowan jam has a very pleasant, pronounced sweet and sour taste. It is very useful during epidemics of respiratory diseases and influenza. For jam you will need 1 kg of fruit, 0.5 liters of water and 1 kg of sugar. Select, wash, remove the stalks and dry the berries.

Freeze for two days in the freezer. If the berries are picked after frost, skip this step. After this, soak the fruits in water below room temperature for a day, then change the water, and soak again for a day.

Rowan syrup

Prepare sugar syrup: dissolve sugar in water and boil. Add the berries, bring to a boil again, keep on the fire for another 5 minutes and remove. Don't forget to remove any foam that forms.

Wrap the pan in a towel and leave for 10-12 hours. Then put it back on the fire, cook for 5 minutes after boiling, and again leave to brew for 10-12 hours. Then repeat the cooking procedure again, adding 1/3 tsp at the end. citric acid, stir, remove from heat. Leave to cool. Roll into sterile jars and store in a cool, dark place.

Tincture, fruit juice and drinks from rowan

Traditional tinctures are prepared from rowan. You can distill the berries, or you can pour 100 ml of ripe fruits into 1 liter of vodka.

You can prepare a refreshing fruit drink: chop 40 g of berries, pour in 1 tbsp. just boiled water and leave for 4 hours. Then strain through a fine sieve. Add sweetener to the finished drink according to taste.

Rowan makes an effective vitamin drink. Take a bunch of red rowan, 1 apple, 0.5 tbsp. sugar, ginger root to taste and 1 tsp. cinnamon. Pour water over the fruits, boil, keep on fire for 60 seconds and drain. Pour in the rowan again and boil. Add the seeded and peeled apple, cut into quarters, grated ginger root, sugar and cinnamon. If you wish, you can add your favorite spices: cloves or peppermint. Beat everything in a saucepan with a blender until smooth, keep on fire for another 3-5 minutes. The drink can be strained or served with pulp, warm or cold.

Rowan marmalade

Rowan is also used as a filling for muffins or puff pastries in the form of marmalade or pastille.

Pour boiling water over 1 kg of prepared berries for 15 minutes, drain off the water, and crush. Pour in 1 cup of water and quickly bring to a boil. Wait until the berries have cooled, grind in a blender, add 600 g of brown sugar. If you don't have brown, use regular. Bring to a boil again, skim off the foam and cook over medium heat for half an hour, stirring. Add 1 g of vanillin and 2 g of citric acid, cook for another 5 minutes.

Place the cooled product in a dry jar and store in a cool, dry place for 5-7 days. It should thicken a lot. This marmalade is perfect as a filling for baked goods or even as a stand-alone snack for tea.

Red rowan berry sauce with pepper

A savory dessert for a meat dish: red rowan berry sauce with pepper.

Take 6 tbsp. prepared fruits, dip in boiling water for a minute. Remove seeds from one bell pepper and cut into cubes. Place blanched rowan, chopped pepper on the fire, add 5 tbsp. sugar and 2 tbsp. vegetable oil. After boiling, stirring, cook for another minute over high heat. Then grind everything in a blender and serve with meat. This sauce goes well with pork and mushrooms.

Rowan every autumn pleases the eye with its red clusters. This tree with incredibly healthy fruits grows almost everywhere. However, many people do not pay attention to the vitamin storehouse. But in vain! Jams, tinctures and syrups made from red rowan help people with heart, liver and kidney diseases. Let's take a closer look at the syrup. It can be prepared from fresh, frozen and even dried rowan berries.

The fruits can be collected in two stages.

First visit in September. During this period, the berry had already reached its maximum size and accumulated a large amount of useful substances. The collection is carried out in whole bunches, cutting them from the tree with a sharp knife. Such rowan can be stored in a cool place for up to several weeks without processing. The September berry tastes bitter, but it is precisely this quality that attracts many lovers of rowan desserts.

If you want to get rowan with a sweetish tint, you need to wait until the autumn frosts grab it. However, you may not have time to wait for the harvest, since in late autumn these berries are eaten by birds. It’s better not to take risks and collect rowan trees early. Moreover, artificially freezing the berries in the freezer helps get rid of bitterness.

Rowan can be used fresh or frozen for future use.

Recipes for rowan syrup from fresh berries

Recipe No. 1

Before processing, the fruits must be separated from the branches, sorted and washed thoroughly. The berries are placed in a large saucepan and filled with cool water. The mass is mixed by hand, and then the darkened water is drained. The procedure is repeated until the water becomes completely clear.

The fruits are weighed to determine the proportions of the remaining ingredients. For 1 kilogram of berries you will need 1 kilogram of granulated sugar and 500 milliliters of clean water.

The berries are placed in a boiling liquid made from sugar and water. As soon as the mixture boils, turn off the fire and close the container tightly with a lid. Rowan berry should be infused for 8 – 10 hours. The cooled berries are put back on the fire and, without bringing to a boil, turn off. All that remains is to separate the berry mass from the syrup. To do this, it is filtered through cheesecloth. The berries can be used to make tea or eaten as dry jam.

Recipe No. 2

For half a kilo of rowan take 600 grams of sugar and 2 glasses of water. Place clean berries in a wide-bottomed pan, into which an additional 100 milliliters of water is poured. The heat is set to maximum and the rowan is blanched for 3 minutes. After this procedure, the berries are placed in a colander and then rubbed through a sieve. The resulting thick juice is poured into hot sugar syrup, cooked from the initially stated amount of sugar and water.

The mass is boiled for 5 minutes and poured hot into sterile jars or bottles.

Syrup from frozen rowan berries

Rowan is defrosted before cooking. They do this for the first 5 hours in the positive compartment of the refrigerator, and then completely thaw at room temperature. The total volume of frozen product is 1 kilogram.

700 grams of sugar are mixed with 200 milliliters of water. The mass is heated until the crystals are completely dissolved, and then the thawed berries are introduced. Boil the jam for 5 minutes. After this, close the lid of the bowl and let the mixture brew until it cools completely.

The syrup is filtered through a thick sieve and brought to a boil again. As soon as the liquid begins to bubble, it is poured into glass containers and sealed tightly with lids.

Dried rowan syrup

Dried fruits (100 grams) can be bought at a regular pharmacy or used. Water (1.5 liters) is boiled and the fruits are poured over it. Wrap the bowl tightly and let the berries brew thoroughly. This will take about 6 hours. After this, the berries are drained through a colander or sieve, leaving aromatic water in the pan. For this volume of liquid take 1 kilogram of granulated sugar. The mass is heated until thickened over medium heat and poured into jars.

Sergey Komilov brings to your attention a simple recipe for thick red rowan syrup with honey. This delicacy is not only tasty, but also very healthy.

Shelf life of homemade syrup

Homemade syrup can be stored either at room temperature or in the refrigerator. If the preparation is intended for use throughout the winter, then the syrup should be poured into sterile jars and sealed with lids scalded with boiling water. The shelf life of this product is one year. The jar can be kept warm for up to 2 weeks.

Red rowan (common rowan, rowan (food for hazel grouse), forest rowan) grows everywhere: in forests, forest clearings, parks, squares, gardens. Due to its wide distribution, rowan is perceived by many as a low-value berry. However, it is not. The beneficial properties of rowan were well known to our ancestors. Both wild and varietal rowan are equally suitable for harvesting as a medicine and food product - tasty, healthy and unusual. Don’t be afraid of rowan bitterness; the taste of rowan berries improves with proper processing.

Beneficial properties of rowan

How is rowan useful, what medicinal properties of rowan can be used by people. So, the benefit of rowan lies in the unique composition of its berries. Rowan contains a whole complex of vitamins and minerals that the body needs. Ripe red rowan berries contain organic acids (malic, sorbic, citric, succinic, tartaric), tannins and pectin, amino acids, essential oils, a lot of potassium, magnesium, phosphorus, iron and other trace elements. Vitamin A, vitamin PP, vitamins B1, B2 and C, as well as vitamins P, K, E. There is more provitamin A in ripe rowan berries than in carrots, and vitamin C than in lemons. The presence of vitamin P puts rowan in one of the first places among other fruit plants - it strengthens the nervous system, eliminates irritability, insomnia and general weakness of the body.

The beneficial properties of rowan are useful in treatment and prevention atherosclerosis, rowan has a diuretic and hemostatic effect. The juice is used for hemorrhoids, gastritis with low acidity. Rowan phytoncides are destructive for Staphylococcus aureus, salmonella, mold fungus, sorbic acid has been isolated from rowan, which has bactericidal properties, which is used in the preservation of juices and vegetables.

Important pectin is a component of rowan berries, which prevent excessive fermentation of carbohydrates, which is manifested by suppression of gas formation in the intestines. The gelling properties of pectin help eliminate excess carbohydrates.

Parasorbic and sorbic acids of rowan, discovered more than 100 years ago, have only attracted the attention of researchers in recent decades. It turned out that they inhibit the growth of microorganisms, fungi and molds. For women, eating rowan will be a good prevention of such troubles as thrush and fungal diseases.

Rowan has choleretic properties, which are associated with the presence sorbic acid and sorbitol. Sorbitol lowers fat in the liver and cholesterol in the blood. Powder and paste made from rowan fruits act similarly. The choleretic property of rowan berries is due to the participation of not only sorbitol, but also other substances (amygdalin, organic acids).

Amygdalin, contained in rowan berries, increases resistance to oxygen starvation. It is proposed as a drug with radio- and X-ray protective action. This property is associated with the use of rowan berries among people in case of intoxication - they are given to the patient to chew. Amygdalin is involved in protecting fats from peroxidation, as a result of which rowan is used in folk medicine for atherosclerosis.

Rowan is used as a therapeutic and prophylactic remedy for conditions accompanied by vitamin deficiency. Juice from fresh rowan berries is recommended for low acidity of gastric juice - 1 teaspoon before meals.

Rowan berries are used to make preserves, jams, jelly, juice, syrups, which reduce permeability and fragility of capillaries; have a beneficial effect on cholesterol metabolism; have anti-edematous (dehydratic), choleretic properties; the ability to restrain putrefactive and fermentative processes in the intestines; useful for goiter (Graves' disease); stimulate hematopoiesis. But we should not forget that the complex of organic and inorganic substances of rowan fruits to a certain extent increases blood clotting. If you are prone to bleeding, this is useful, but if you are prone to thrombosis, you should not get carried away with rowan.

What to cook from rowan

Infusion of red rowan berries: Pour 1 teaspoon of fruit with 1 glass of boiling water, leave until cool. Drink 0.5 cups 1-3 times a day as a valuable multivitamin for allergic and other skin diseases.

In folk medicine juice from fresh red rowan berries recommended for low acidity of gastric juice, take 1 teaspoon before meals. Also, fresh rowan juice is an effective remedy for hemorrhoids. You need to squeeze the juice out of the rowan fruits and drink 1/4 cup, 3 times a day, with water.

Rowan tincture. Take a glass jar and fill it more than half the volume with rowan fruits. Then fill the entire container to the top with vodka and seal it. Place in a dark, cool place for 10-14 days; the tincture should turn dark brown and acquire a specific forest smell. The tincture is strained and stored in a cool, dark place. Take it one tbsp. spoon diluted in water at least 3 times a day.

Rowan berry juice also very useful. To do this, take 40 g of berries, grind them in a mortar, pour a glass of boiling water and leave for 4 hours. Then shake the contents well and filter through three-layer gauze. Add more sugar to the filtered infusion to taste.

Red rowan syrup can be easily prepared at home. Another recipe is used: rowan berries are crushed in a mortar and poured with boiling water in a ratio of 1:2, left for 4 hours, filtered and diluted with sugar syrup.

Very tasty rowan pastille. The slightly bitter taste gives the delicacy a piquant flavor. For every kilogram of ripe rowan berries you need to take 2 kg of granulated sugar. Boil rowan until soft, grind and mix with sugar. Place the mixture on a baking sheet lined with paper or foil and dry in the oven at low (up to 75°C) temperature. Cut the finished marshmallow into diamonds and cubes with a sharp knife, cover with a layer of powdered sugar and place in boxes or jars with tight-fitting lids.

Even tastier than pastila candied rowan. To prepare it, ripe bunches need to be disassembled into small branches, washed and dried. Prepare sugar syrup as for candied fruits. Pour boiling syrup over rowan berry clusters and let them cool. Then remove the berries, bring the syrup to a boil again and pour it over the rowan again. The procedure is repeated 5-6 times until the berries darken and are saturated with syrup. After this, they need to be dried and sprinkled generously with powdered sugar. Can be stored in plastic boxes or any glass container. Anyway, this delicacy doesn’t last long - it’s too tasty.

How to make rowan jam

Rowan jam is a storehouse of vitamins. And in winter, a jar of rowan jam is better than medicine. It is better to pick berries in October and November, when they are caught by the first frost. They will become less bitter. Rowan jam is very healthy, beautiful and tasty, so be sure to try making it if you have the opportunity to get rowan berries. By the way, you can add other berries to rowan jam - you get a mix.

Rowan jam recipe No. 1

Rowan – 1 kg
Sugar – 2 kg
Water - 2 cups

Separate rowan berries from the branches and wash. Pour water over the berries and simmer over low heat for 10 minutes. Drain the water and dry the berries. Boil syrup from sugar and water, add berries and cook for 20 minutes. Leave to infuse for 8 hours. Do 2 more boils for 10 minutes and leave for at least an hour. Drain the syrup for the last time and reduce it well. Place the berries in jars and fill with hot syrup. Roll up the jars.

How to prepare vitamin tea with rowan?

Vitamin teas from rowan are divided into preventive and therapeutic. The latter should be taken only on the recommendation of a doctor; in general, prophylactic teas have no contraindications. The only limitation for low blood pressure is rowan, like rose hips, hawthorn in this case is used with caution. Vitamin tea consists of two or more components, which are mixed in different proportions, depending on the desired effect. The most affordable and beneficial for the body are rowan teas with the addition of rose hips, black currants and chokeberries.

Vitamin tea made from rowan and rosehip fruits. As a rule, rowan and rosehip fruits are mixed in equal quantities to prepare vitamin tea. Take half a tablespoon of crushed rowan fruits and the same amount of rose hips. Pour two cups of boiling water. Infuse in a sealed container (preferably in a thermos with a glass flask) for a day. After this time, you will have an excellent multivitamin tea, to which honey is added to taste. It is especially useful to make such tea during the period of forced seasonal vitamin deficiency - at the end of winter and spring.

Vitamin tea from rowan and black currant. Mix half a glass of rowan fruits with the same amount of black currant berries, pour in a liter of boiling water and leave for two hours. Strain and add to black tea or drink half a glass several times a day. If you add raspberry syrup or jam to this tea, you will get an excellent antipyretic.

You can prepare a vitamin supplement from rowan for any herbal tea or ordinary black tea. To do this, you need to take equal parts of fresh rowan and rosehip berries (half a glass each), mash with a masher and pour two glasses of boiling water. Leave for two hours, strain and add the juice of one lemon. Vitamin tea can be diluted with boiling water or mixed with any hot tea.

How and when to collect rowan?

Rowan can be collected in two stages. In each of them, it is worth following a number of rules: rowan berries are collected in dry weather, preferably in the morning, since at this time the berries are of the greatest value. The harvest is stored in shallow baskets and boxes.

In September, rowan berries are collected for fresh storage.. At this time, the berries already acquire the color and size characteristic of the variety, but they are quite bitter because they are not frozen. But they are great for long-term storage. To preserve rowan, the bunches of berries are hung in a cool room. In September, rowan berries are collected using tassels.
In November, after the first frost, rowan berries are harvested for harvesting.. By this time, the bitterness has mostly gone away, and the berries acquire a pleasant sweetish taste. During this period of time, rowan is very easily separated from the stalks and becomes more juicy. It is difficult to keep such berries fresh - they quickly lose their juice and spoil, but you can make various preparations from frozen rowan. In November, only berries are harvested.

How to store rowan

Rowan can be stored in several forms, while remaining useful for humans. We will learn how to prepare and store rowan in dried, dried and frozen form.

Dried rowan

To prepare dried rowan, it is sorted out, washed, allowed to dry, laid out on baking sheets in one layer and placed in an oven heated to a temperature of 70-75 C (some housewives reduce the drying temperature to 40-60 C). The rowan is carefully mixed and the process is completed at the moment when the berries stop sticking together when squeezed in the palm of your hand. Flour is often made from dry berries, adding it to various dishes and baked goods.

Dried rowan