It is difficult to find a tree that can match the beauty of mountain ash in autumn. There are several types of mountain ash, among them red mountain ash and black chokeberry are especially widespread .
Rowan berries are widely used in the production of confectionery and alcoholic beverages. Rowan dishes contain a large amount of pectin substances, due to which they have a high nutritional value.
Recipes with rowan berries are advised to be harvested for the winter. They can even be pickled.
From selected berries, if we cook at home, you can make vitamin mountain ash syrup. It can be added to tea and other beverages for a unique flavor and aroma. To prepare this syrup, you need to rinse the rowan berries, then pour them with cold water. After that, grind them with a mixer and heat until the mass boils. Then remove from heat and allow to cool. Then squeeze the mass into a clean saucepan. Add an equal amount of sugar to the juice and let it sit again for a few minutes, stirring occasionally and skimming off the foam. Hot syrup must be poured into glass containers. If the mountain ash syrup is thick, it will harden into a jelly.
The beneficial properties of rowan berries are due to the high content of vitamins, essential oils, pectin and tannins, flavonoids and other microelements. Rowan leaves have a pronounced phytoncidal effect. The content of vitamin C in rowan leaves is much higher than in fruits. Rowan berries are used to treat hypertension, as a hemostatic agent. Rowan is also a good honey plant and a source of the earliest, healing May honey.

Useful properties of red rowan

Rowan in the garden is a wonderful and healthy plant. Its leaves release phytoncides, herbal antibiotics into the air, due to which the air next to the tree is particularly clean and fresh. The fruits not only delight the eye with their fiery color in gray autumn weather, but also have a wide range of useful properties.

For example, mountain ash contains more vitamin C than lemons, and in terms of the content of carotenoids, which are converted into vitamin A in the human body, mountain ash leaves carrots far behind. In addition, the fruits of mountain ash contain vitamin P, tannins, organic acids, sugar, essential oils and many other compounds.

Due to its rich composition, the beneficial properties of red rowan are widely used in folk medicine. Moreover, not only fruits are used, but also leaves and bark. For example, fresh rowan leaves are rubbed and applied to areas of the skin affected by the fungus, and with decoctions from the bark, inflammatory processes of the mucous membranes and skin are treated.

The medicinal properties of red rowan fruits include:

normalization of blood pressure;

the metabolism, the immune system is restored – which means that the functions of the pancreas and spleen are restored – they produce a sufficient amount of antibacterial substances, which allows you to get rid of colds, inflammation of the thyroid gland, fibroids, prostatitis, prostate adenoma, inflammatory processes and joint pain;

the liver and bile ducts are well cleansed – which means – clean vessels and capillaries, the content of cholesterol in the blood decreases, heart murmurs, headaches disappear, memory and vision improve, limbs do not freeze;

the intestines are cleansed, inflammatory processes in it are removed – which means that constipation or diarrhea stops, colitis disappears (the first 5-7-10 days of taking may be light stools with mucus, this is normal and does not require stopping the intake);

as a choleretic, diuretic and hemostatic agent, and in combination with leaves it is used to treat scurvy.

Fresh juice from berries and leaves of mountain ash with the addition of honey is an effective antiscorbutic agent.

Also mountain ash has anti-inflammatory, capillary-strengthening, astringent, diaphoretic, anti-dysentery properties.

In addition to the above, rowan infusions are also used by the peoples of other countries for:

liver disease
kidney and urinary tract,
organs of the gastrointestinal tract,
anemia,
asthenia,
gout,
glaucoma,
malignant tumors,
atherosclerosis,
rheumatism,
with general weakness (after serious illnesses, operations),
has an early and ulcer healing effect.

The fruits are harvested for future use in various ways. You can dry the berries in special dryers or on a baking sheet; in this form, red rowan berries do not lose their beneficial properties for two years, provided they are stored in a tightly sealed container in a dry and cool place. You can scroll the fruits together with sugar through a meat grinder and store in the refrigerator or cellar. Also, jams are made from mountain ash and juices are made.

Syrup

Squeeze the juice from 1 kg of fresh berries, add 600 g of sugar, boil and seal.
This syrup is used to treat vitamin deficiencies, urolithiasis and relieve pain in rheumatoid arthritis.

Rowan bitter tincture on cognac

You will need: 300 g of ripe rowan berries, 0.5 liters of brandy, a small handful of pharmacy oak bark or shavings, 1 tbsp. honey.

Cooking. Wash ripe rowan berries, dry, send to a glass container. Pour in cognac, add oak bast and honey, stir until honey dissolves.

Close the resulting composition tightly with a lid and send it to “ripen” in a dark cool place for at least a month (preferably 2-3). After that, drain the tincture from the sediment and store the pure drink in a cool dark place until it is completely clarified.

Canned Red Rowan Tomatoes

You will need: 0.7 kg of tomatoes, 0.25 kg of ripe rowan berries, 3-4 small pods of hot peppers, 2.5 tbsp. sugar, 1.5 tbsp. salt, 1.5 tsp. vinegar, 0.6 liters of water, 2-3 cloves of garlic, to taste – dill, parsley, bay leaf, cloves, black peppercorns and allspice.

Cooking. Wash ripe rowan berries, dry and send to the freezer for 1-2 hours to remove the bitterness. Wash and dry tomatoes, peppers and herbs.

Put bay leaves, herbs, garlic at the bottom of the glass jar. Then in layers to your liking, send tomatoes, rowan berries and pepper pods to the jar, add cloves and peppercorns. Pour in very hot water, let it brew for 15-20 minutes.

After that, drain the water from the jar into a saucepan, bring to a boil, add salt and sugar, turn it off after a couple of minutes.

Pour vinegar into a jar with a blank, then hot marinade to the top. Roll up and turn the container upside down until it cools completely.

Quick rowan jam

You will need: 1 kg of rowan berries, 1.5 kg of sugar, 3 glasses of water.

Cooking. Wash ripe rowan berries, cover with water and soak for about a day.

Boil the syrup from sugar and water. Send all the berries to the hot syrup, “melting” it with a spoon. Bring to a boil, remove from heat, cool.

Carefully transfer the berries with a slotted spoon to another container, and bring the syrup to a boil again and keep on low heat for about half an hour, stirring and removing the foam. Turn off the heat, return the berries to the syrup.

Pour the finished jam into sterilized glass jars.

Rowan kvass

You will need: 1 kg of mountain ash, 0.5 kg of sugar, 10 g of yeast, 4 liters of water.

Cooking. Wash ripe rowan berries, place in an enamel pan and mash to let the juice out. Pour boiling water over the berries and bring the water to a boil again. Strain the still warm liquid with berries through cheesecloth.

Pour yeast diluted separately in a small amount of this liquid into strained kvass, add sugar and stir everything well.

Pour the kvass into bottles, seal them tightly, cool completely and store in a cold place.

Red rowan jelly

You will need: 1 kg of rowan berries, 0.6 kg of sugar, 2 glasses of water.

Cooking. Wash ripe rowan berries, cover with water and boil until softened. Cool, drain the water and strain the berry mass through cheesecloth.

Add sugar to the resulting mountain ash puree in an amount approximately equal to the amount of grated berry mass. Put the mixture on low heat and cook until thick, stirring to avoid burning.

Transfer the finished rowan jelly hot into the prepared container, cover it with gauze and cool.

Close the jars of cooled jelly with a simple, reusable, clean lid.

Rowanberry sweet liqueur

You will need: ripe rowan berries, vodka, sugar to taste.

Cooking. Collect ripe rowan berries, wash, dry, and then send to the preheated oven on a baking sheet to “bake” until soft (attention, do not dry!).

Fill a clean glass bottle 2/3 of its volume with a soft berry, and then fill it to the top with vodka, adding sugar to taste. Infuse the drink until it turns amber.

Strain before use.

Contraindications

With all the useful properties of red rowan, it should be noted that it can also be dangerous. Mountain ash preparations are contraindicated in pregnancy. You should not eat rowan and nursing mothers. And it is also not recommended to use rowan preparations for people over 45 years old.

In general, there are legends about red mountain ash and its beneficial properties. Moreover, most of them are true. So why waste such a useful and absolutely free drug? While you have time – pick at least a little. Only, of course, not in the city, and certainly not near the highway.

Chokeberry

One of the healthiest berries that ripens in early autumn is the chokeberry. This is a real storehouse of vitamins C, P, E, B1, B2, B6, which are necessary to improve the health of adults and children. Black chokeberry or chokeberry has a weak aroma, which is offset by a sweet and slightly tart taste. A variety of recipes for chokeberry dishes allow you to appreciate a special note that testifies to the simplicity and sophistication of the product. Small berries make any dish a deep, rich color. Outwardly, they look rather dark, almost black, justifying their name. And during cooking, the familiar shade of ripe cherries appears. You can prepare a drink or dessert from fresh or frozen berries, while the value and benefits are not lost. If you eat berries constantly, you can forget about many diseases forever. After all, the healing properties of this amazing plant have been known for a long time, allowing it to be widely used in folk medicine. The main importance is still attached to the genuinely original and beautiful product obtained in the process of processing. It is worth noting the unusually pleasant taste of the fruit in any form, as well as the high content of sucrose, fructose, glucose, pectin and iodine in them. For everyone who cares about proper nutrition, chokeberry can be considered a godsend.

Why is chokeberry useful?

Chokeberry contains a wide range of beneficial vitamins and minerals. It can be harvested for the winter, as the best multivitamin, used to lower blood pressure and treat gastritis with low acidity. Berry juice is recommended for atherosclerosis, rheumatism, lack of vitamin P, iodine and manganese.

When to harvest black chokeberry?

And it depends on where you are going to use it. For one-component blanks, it is best to “ripen” the berries until frost – then preserves, jams or compotes will knit less in the mouth. If your goal is to dry, freeze, or put into wine, then you can pick it earlier, at the end of September the berries will already fill up and become sweet. The berries are harvested by cutting off the entire brush with a sharp instrument – a pruner or garden shears. If it seems to you that there is too much blackberry and you cannot process it all, then leave some of the berries on the branches – with the onset of cold weather, the birds will have something to eat.

Storage features

Rowan can be stored dried and frozen. Frozen fruits fully retain their beneficial properties until the next harvest. In addition to medical purposes, healthy berries are ideal for making delicious drinks, home preservation, desserts and other dishes. The low calorie content of 55 kcal allows the product to be used for dietary nutrition.

Ways to preserve the beneficial properties of the berry

There are several options for harvesting blackberries for the winter and ways to properly prepare berries in a whole natural form:

Fresh storage. Using scissors, carefully cut the fruit brushes and place in wide, capacious containers. Hang in the attic or closet. Store at a temperature not exceeding +5 degrees.
Dried black chokeberry. Sort the collected berries, rinse, dry. Cover the baking sheet with newspaper and gently distribute the fruits in a thin layer. Drying is required only in a natural way, since electrical appliances significantly reduce the content of useful components. The room where chokeberry will be dried must comply with the temperature regime, relative humidity and be well ventilated. It is recommended to store in glass jars or bags. Made from breathable materials.
Like other berries, you can freeze chokeberry for the winter. Freezing is a convenient and quick process for harvesting mountain ash. The berries are thoroughly washed under running water, separated from the stalks, dried on a clean towel. Spread in special containers for freezing or disposable bags. It is recommended to freeze the berries in small portions.

Chokeberry

1 Chokeberry – cooking features

The abundance of the harvest of useful black berries does not depend on the whims of the weather. Even in a rainy summer, the fruits ripen perfectly and remain on the branches until the very frost, or even go under the snow. If other garden crops can sometimes not please with the number of berries, then chokeberry is always in abundance.

The unique chemical composition of chokeberry dictates some of the features of its preparation:

1 Timing of collection. The later the berries are picked from the bush, the better. The blackberry acquires its optimal taste after the first frost. Before that, it may seem too tart and even bitter. If the berry is ripe, but removed earlier, it can be brought to condition by placing it in the freezer for a while.
2 Features of taste. The amount of sugar in fruits, as well as the vitamin and mineral composition, is determined by the fertility of the soil and the abundance of the sun. Under any favorable growing conditions, it will not be superfluous to enrich the taste of the blanks. Aronia dishes soften well citric acid (or citrus juice), added in minimal quantities, according to the recipe. The acid removes the viscosity and makes the taste lighter.
3 Coloring of berries. The maroon, almost black juice of the fruit strongly stains any surfaces it comes into contact with. It should be remembered that juice stains are difficult to remove from enameled dishes, fabrics and furniture; gloves should be worn to protect your hands.
4 Expiration date. There are few yeast bacteria in the berries, so the blanks are well stored even without sterilization. Blackberry juice will not ferment for a long time, but this fact creates difficulties in making wine.
5 Compatibility with various products. Rowan has a soft taste and aroma. It combines well with other berries, fruits, citrus fruits, and fruit tree leaves. Spices are usually not added to blackberries.

Despite the fact that the fruits of the chokeberry are covered with a dense skin, and the taste of the fresh berry is astringent, the desserts from it are pleasant and unusually healthy. Such delicacies are especially shown for hypertensive patients, people with visual impairment, with vitamin deficiency.

Vitamin bomb

For lazy or busy housewives, we suggest considering the best and simplest recipe for harvesting blackberries for the winter – pureed fruits with granulated sugar.

Products:

berry fruits – 1 kg;
granulated sugar – 0.5-0.7 kg.

We do this:

Sort out the blackberry, rinse in several waters and dry. Put in a blender or chop in a food processor, as you like. Put the mass in a spacious saucepan, add sugar. Stir and cover, leave on the kitchen counter for 30 minutes for the best dissolution of the grains.
Pack in sterile jars, close tightly and put away in a cool place.

Black rowan jam: a recipe for the winter

The berries are sour and tart to their taste, but despite this they make a delicious, aromatic and healthy jam. Using a step by step recipe, the cooking process will be quick and easy. The delicacy will perfectly increase immunity and improve the general condition during the cold winter.

Products:

chokeberry – 1.5 kg;
granulated sugar – 2.2 kg;
filtered liquid – 450 ml.

The process will be like this:

Sort fruits, remove garbage and spoiled fruits. Rinse under running water, wait for excess moisture to drain.
Put in a convenient saucepan, pour in the required amount of water. Bring to a boil, reduce heat and cook until the fruit softens.
Then put it on a sieve, grind with a blender or food processor, as a result, you should get a puree-like mass. Determine it in an enamel container, add granulated sugar, stir and put on the stove. After boiling, reduce heat and cook until tender.
Spread hot in clean jars, cover and sterilize for 15-25 minutes. Close tightly and store in a cool place. Chokeberry jam for the winter (see the recipe in the article) is ready.

Jam

Lozenge

A great recipe for sweet lovers. A healthy treat is allowed to be given to children.

Products:

berries – 1.5 kg;
granulated sugar – 1 kg;
egg white – 2 pcs.

Operating procedure:

Transfer the fruits to a spacious metal dish. Grind the berries using a wooden pusher. Cover with sugar, cover and put in the oven, preheating it to a temperature of 160 degrees.
From time to time, it is required to take out the container with the contents and stir for the best dissolution of the sugar grains. As soon as the composition acquires a thick mass, rub it additionally through a fine sieve and cool.
Add protein and beat thoroughly. The process continues until the content turns white.
Divide the finished mass into 3 parts and put one of them on a baking sheet in a thin layer, having previously covered it with parchment paper.
Put in the oven at 80 degrees. As soon as the top layer dries up, the second part of the mixture is laid out, and then the third.
Pastila has dried out a little, cool and cut into cubes or slices. Transfer to a convenient jar and store in a cold place.

Blackberry jelly

Many children from childhood perceive jelly as a magical dessert “Tasty Dreams”. Everyone likes this dish: children, adults. For kids – a multi-colored miracle, and for parents – ease of preparation, availability of components. Therefore, we suggest considering a recipe for chokeberry jelly for the winter.

Products:

mountain ash – 1.25 kg;
granulated sugar – 500 g
filtered water – 300 ml.

Procedure:

At the very beginning, you need to carefully prepare the berries: sort out, rinse. Put the fruits in a prepared, clean, spacious container. Add a measured amount of water. Put on high heat. Bring to a boil, lower the temperature of the burner and continue cooking for another 30-40 minutes. We boil the mountain ash, not forgetting to stir it constantly.
Remove from stove. Using a wooden pusher, crush the mountain ash and rub additionally through a fine mesh sieve. The resulting cake must be removed completely or leave a small amount of pulp if desired.
Boil the finished mass again, having previously combined with granulated sugar, warm up for a quarter of an hour.
Pour the prepared mixture hot into sterile jars, close tightly and put away in a cold place for long-term storage.

Role model

Marmalade

The most common chokeberry dish is marmalade, the recipe for which will be discussed below. Such a dessert can be given to children, especially since the delicacy is very useful.

Products:

blackberry – 2 kg;
granulated sugar – 1.2 kg;
clean water – 0.8 l.

Marmalade

Sort the berries carefully, remove debris and spoiled fruits. Rinse thoroughly in several waters. Put in a saucepan, pour in the required amount of liquid, stir. Put on the stove and cook on medium heat until softened.
Rub the prepared mass with a blender until puree. Add granulated sugar, set to medium heat and continue cooking until thickened.
Then moisten the baking sheet with a little cold water, distribute evenly and leave at room temperature or dry in the oven (temperature 60-80 degrees).
The finished product is cut into cubes and sprinkled with powdered sugar before serving. For storage, the pieces are laid out in glass containers. It is recommended to store it in a cool place.

Rowan candied fruits

Candied fruits made according to the recipe described below are allowed to be used in the diet of people with high blood sugar. For them, this component is considered ideal, since it serves as an excellent substitute for crystalline sugar. Ready candied fruits are tasty, aromatic and, most importantly, healthy.

Products:

mountain ash – 500 g;
granulated sugar – 500 g;
filtered water – 100 ml;
lemon acid – 0.5 tsp;
vanillin – 1 g

Operating procedure:

Sort out the berries, remove unnecessary parts and debris. Place in a convenient pot and fill with water. Cover and leave on kitchen counter in the shade for 2 days. During this period of time, it is required to change the liquid, otherwise the berries will begin to acidify.
Combine sugar and water in a separate saucepan. Put on the stove, stirring to cook for 10 minutes. The grains should dissolve completely. Send mountain ash to hot syrup, after boiling, cook for 60 minutes.
At the very end, vanilla and citric acid are added. To stir thoroughly. Throw the berries in a colander, wait for the syrup to drain completely. Pour into a prepared container in a thin layer. Place in a warm place to dry for 24 hours.
It is recommended to store candied fruits in glass jars with granulated sugar. The syrup can be used as a dessert for tea.

Compote

Most housewives prefer to make a delicious, homemade drink – compote from fresh fruits. In winter, it will perfectly complement food and make up for the lack of nutrients in the body, and also remind you of summer days. It is quite easy and simple to prepare.

Products:

blackberry – 500 g;
granulated sugar – 500 g;
filtered water – 1 l.

Compote

Sort the collected berries, remove the twigs and unsuitable fruits for food. Place in an enamel pot and fill with clean water. Gently mix the contents with your hands so as not to crush the berries. Throw in a colander, wait for excess moisture to drain.
Wash suitable jars with soap and sterilize. At the bottom of each of them, put the berries in 1/3 of the container volume. Cover and leave on the kitchen table.
Pour the required amount of liquid into a saucepan, bring to a boil and add granulated sugar. With regular stirring, cook until the grains are completely dissolved.
Pour hot syrup into jars, close tightly and turn upside down. Cover and leave as it is until it cools completely.

To improve and highlight the taste of rowan, it is allowed to add other fruits – apples, plums, citrus fruits, and from berries – cherries.

8 Chokeberry tincture

Ingredients

300 g of chokeberry;
3 allspice peas;
3 black peppercorns;
3 buds of dried cloves;
250 g sugar;
800 ml of vodka.

Preparation

Grind the washed black chops with a blender. Transfer the berry puree to a 3 liter jar. Add pepper, cloves and sugar, cover and shake well.

Leave the jar in a dark place for a week. Shake the berry mixture daily. Then pour in the vodka, close the lid, shake and leave for another 2 weeks.

Fold the cheesecloth in several layers. Strain the rowan tincture through it, bottle and close tightly. The tincture is already ready for use, but you can keep it for another couple of weeks.

4 Chokeberry muffins

Ingredients

150 g of chokeberry;
140 ml milk
1 tablespoon honey;
3 eggs;
140 ml of vegetable oil;
110 g sugar;
240 g sifted flour;
1 teaspoon baking powder
1 teaspoon cinnamon
1-2 tablespoons of powdered sugar.

Preparation

Pour milk over the berries, add honey and turn into puree with a blender.

Beat eggs, butter and sugar in a separate bowl. Combine flour, baking powder, and cinnamon. Add the flour mixture to the egg mixture and combine them well.

Pour the berry puree into the dough and mix thoroughly again. Divide the mass into molds – you will need about 12 pieces of them.

Bake the muffins in an oven preheated to 180 ° C for 25-30 minutes. Sprinkle with powdered sugar before serving.

5 Chokeberry buns

Ingredients

400 g flour;
2-4 tablespoons of sugar;
1 teaspoon salt
200 g butter;
240 ml of milk;
1 egg yolk;
200 g of chokeberry;
2-3 tablespoons of powdered sugar.

Preparation

Combine flour, sugar and salt. While stirring, gradually pour melted butter and milk into the flour mixture. Knead the dough, wrap it in cling film and refrigerate for half an hour.

Then divide the dough into 6-7 equal pieces. Roll them into long strips and roll them up.

Transfer the buns to a parchment-lined baking sheet and brush with whipped yolk. Place the berries on buns and bake for about 35 minutes at 200 ° C. Sprinkle with powder before serving.

6 Smoothie with chokeberry, banana and apples

Ingredients

2 apples;
1 banana;
50 g chokeberry;
120-140 ml of water;
1 tablespoon honey;
a pinch of cinnamon.

Preparation

Peel the apples and banana and cut them into small pieces. Place all ingredients in a blender bowl and beat until smooth.

Homemade chokeberry wine with raisins

You will need: 5 kg of black chokeberry berries, 1/3 cup of raisins, 0.8 kg of sugar, 1 liter of water.

Cooking. Crush the unwashed rowan berry with your hands or with a rolling pin to let the juice flow, add the same unwashed raisins to the berry.

Send the resulting mass into a large container, add half of the prepared sugar, mix. Covering the container with gauze, send the mass to ferment in a warm, dark place for a week. Stir regularly at this time to prevent mold growth.

After a week, manually or using a press, squeeze the berry mass and strain through cheesecloth or a fine colander.

Pour the filtered juice into a large bottle, closing it with a water seal (water seal).

Pour the squeezed berries with warm water, add the second part of sugar and again send to ferment in a warm place, stirring occasionally, for 5 days. After this time, squeeze the berry mass again, filter and add the resulting juice to the bottle to the ripening first portion of the juice.

Leave the fermentation container in a dark, warm place for another 30-50 days (the airlock will stop bubbling). After that, carefully drain the wine from the sediment, bottle it, cork it and leave it for final maturation in the refrigerator or in the cellar for 3-6 months.

Chokeberry jam with lemon and orange

You will need: 1 kg of black chokeberry berries, 1 lemon, 1 orange, 1 kg of sugar, water.

Cooking. Wash the rowan berries, let the water drain. Wash citruses thoroughly with a brush, pour over boiling water.

Cut the lemon and orange together with the peel into slices, get rid of the seeds.

Grind berries and citrus pieces with a blender or scroll in a meat grinder. Place the mixture in a saucepan and cover with sugar, stir.

Bring to a boil, reduce heat and cook for 40-50 minutes, stirring often, until thickened.

Pour the finished jam into sterilized glass jars, roll up.

Open plum and mountain ash pie biscuit

You will need: 100 g of black chokeberry berries, 400 g of plums, 1 tbsp. Sahara; for the dough – 250 g flour, 1 egg, 120 g butter, 3 tbsp. sugar, 3 tbsp. milk, a pinch of salt.

Cooking. Sift flour, add sugar, salt and softened butter, cut into small cubes to it. Knead the dough in a mixer, gradually adding milk in portions. When the dough has “gathered” and is elastic, form a ball out of it.

Wash the rowan berries, let the water drain. Wash the plums, divide into halves, remove the seeds.

Roll the dough ball into a layer, put the halves of plums and berries on top (leaving enough space at the edges), sprinkle with sugar.

Form a biscuit – wrap the edges of the dough with an overlap inward, without completely covering the center with the filling.

Send the cake to the refrigerator for half an hour so that its shape “grabs”.

After taking it out of the refrigerator, brush the edges of the dough with whipped yolk and bake the pie in the oven for about half an hour at 180 ° C.

Chokeberry juice for the winter

You will need: 1 kg of black chokeberry berries, 1 liter of water, 300 g of sugar, 1 tsp. citric acid, 20-30 cherry leaves.

Cooking. Wash rowan berries and cherry leaves, let the water drain, pat dry with a paper towel.

In a large saucepan, send all the berries and half of the cherry leaves, cover with water, bring to a boil. Then reduce the heat and boil the berries and leaves for about 3 minutes. After that, remove the pan from heat, close the lid and leave to infuse at room temperature for 2 days.

After this time, collect the juice by discarding the berries in a colander.

Pour juice into a large saucepan, add sugar, citric acid and remaining cherry leaves, bring to a boil. Then reduce heat to medium and cook together for 5 minutes.

Remove the prepared juice from the heat, remove all the leaves and pour into sterile glass bottles. Close the lids and, wrapped in a towel, leave to cool at room temperature.

You can also store the juice at room temperature.

5.1 Using a juicer

The unit allows you to get a thick, ruby drink quickly, without spending a lot of effort. To prepare a drink, you should take at least 2 kg of berries. Since the chokeberry fruits are dense and dryish, you will get a little juice. After passing the raw materials through a juicer, the resulting concentrated drink can be temporarily placed in the refrigerator.

The separated cake is poured with boiling water, so as to lightly cover it. Leave to stand for 2-3 hours, and then filter through cheesecloth and add to the mountain ash concentrate.

The container with the juice is placed on the stove, the heat is turned on and sugar is added. The amount of granulated sugar depends on the desired sweetness of the finished drink and the amount of resulting juice. An approximate product tab looks like this:

chokeberry juice – 1 l;
sugar – 100 g or more;
citric acid – 1/4 teaspoon.

After boiling, keep the workpiece on low heat for another 5 minutes, and then pack it into heated sterile jars or bottles and screw it with prepared lids.

5.2 Using a juicer

A useful kitchen unit can be powered or require heating on the stove. To make juice, it is enough to fill the juicer 3/4 full with water, place a grid on top and a bowl with fruits sprinkled with sugar in the ratio: for 1 kg of blackberry – 200 g of sugar.

Close the cover of the unit and turn on the heating. After boiling, lower the temperature to a minimum. After 45 minutes, the juice will be ready for pouring immediately into a sterile container and sealing. Tightly rolled containers are wrapped and left to cool slowly for 24 hours.

5.3 Through a sieve or cheesecloth

You can get juice from mountain ash by rubbing it through a sieve or squeezing it through several layers of gauze. This is not the easiest method and requires a lot of effort. To facilitate the procedure, the berries should be blanched, and then the juice should be separated. Sequence of work:

1.5 kg of pure berries are placed in a bowl with a wide, thick bottom;
add 0.5 liters of boiling water to a container and, stirring, heat to a boil;
the blanching time depends on the hardness of the fruit, usually 5 minutes is enough.

As soon as the fruits are softened, the heating can be turned off, and the berries can be rubbed through a sieve with a wooden spoon or pestle. The remaining cake is poured with water and insisted for 2-3 hours, and then the liquid is re-separated. Combine the juice from two extracts and, adding a glass of sugar and a pinch of citric acid, boil over low heat for 5 minutes. The hot drink can be poured into sterile glass jars and sealed. Cool at room temperature for a day.

Rowan beverages keep well in the refrigerator or cellar. Having received a lot of thick, tart and healthy juice, you can make wine from it according to a simple recipe.

Sweet and sour cabbage with black chokeberry

You will need: 200 g of black chokeberry berries, 400 g of red cabbage, 1 beet, 3 tsp. sugar, 1 tsp. salt, 60 ml of vinegar, 60 ml of vegetable oil.

Cooking. Wash the rowan berries, let the water drain. Wash and chop the cabbage. Wash the beets, peel and chop or grate on a coarse grater.

Heat the oil in a deep frying pan, add the cabbage, stir. Add grated beets and rowan berries.

Season the mixture with sugar, salt and vinegar and simmer over low heat for about an hour.

Serve as a side dish with meat or as an independent salad, garnished with fresh chokeberries.

7 Cherry leaf syrup

The sweet, healthy syrup is easy to make and can be stored for a long time. The classic recipe involves the use of such products:

chokeberry – 2.5 kg;
water – 4 l;
citric acid – 25 g;
sugar.

The berries are poured with boiling water, citric acid is added, stirred and left, tightly covered and wrapped, for a day. Then the settled mass is filtered, without squeezing the berries, so that the syrup turns out to be transparent.

For each liter of the resulting liquid, add 1 kg of sugar, a few cherry leaves and cook for 10 minutes. After taking out the leaves, the syrup is packaged in a sterile container and sealed. The high sugar content allows the billet to be stored at room temperature.

8 Blackberry jam

Aronia is not the most juicy and sweet product, but in terms of pectin content it can compete with apples. When boiled, the blackberry quickly thickens. You can make marmalade and jam from it, add it as a gelling component to other products. The mountain ash jam turns out to be very thick and is well suited for filling baked goods and pancakes.

Ingredients for making homemade jam:

chokeberry – 500 g;
sugar – 200 g;
water – 100 ml.

You can prepare a dessert from fresh, frozen and even withered berries. The washed fruits are pre-soaked in cold water for 15 minutes.

Further steps:

1 Prepared raw materials are poured into a blender and crushed. Grains should be present in the mass, you should not turn the berries into a paste.
2 Add the entire portion of sugar, water and put on fire. Bring to a boil, constantly stirring the product.
3 After only 15 minutes of boiling, the jam will become thick enough. Foam, as a rule, does not appear, and you do not have to remove it.

Hot jam is laid out in prepared small jars and sterile rolled up.

9 Jam with apples

Blackberry jam can be cooked by adding apples, then the taste will become much softer. Late, sweet varieties will do. If the skin is thin, the fruit does not need to be peeled.

Composition and required amount of products:

700 g sweet apples;
300 g of black mountain ash;
500 g sugar;
150 ml of water.

After washing the selected fruits, the apples are coarsely chopped, removing the seeds, and combined with the mountain ash in one bowl. Then they cook like this:

1 Use an immersion blender to grind the fruit mixture to a jam-like mass. A little water is added to facilitate the process.
2 Pour sugar into the workpiece, stir well and put on moderate heat.
3 After boiling, the jam is boiled for at least 20 minutes. If the thickness seems insufficient, increase the cooking time to half an hour.
4 The boiling mass is laid out in sterile jars: first the thick part, and on top of the liquid syrup.

The containers are sealed and cooled; there is no need to turn the dishes. The liquid part of the jam should remain on the surface – this way the workpiece will be better preserved. The pectins of apples and mountain ash, boiled together, will create a fairly dense mass when cooled. Jam prepared according to this recipe is a real storehouse of vitamins and at the same time is very convenient to use. It is easy to make a healthy drink from it by simply diluting it with water. The dense jam consistency is good both for filling in any baked goods and for spreading on sandwiches.

Hypertensive patients, people suffering from diabetes mellitus, anemia, and having problems with blood vessels know about the beneficial properties of black mountain ash. The increased iodine content allows to solve some problems with the thyroid gland and protects against the effects of radiation. Simple recipes for delicious preparations for the winter will help you get the healing effect of chokeberry with pleasure.

Sources used and useful links on the topic: https://1000.menu/catalog/iz-ryabinj https://zen.yandex.ru/media/recepty/celebnye-recepty-iz-krasnoi-riabiny-5abe6f8e4bf161f67593bbe5 https: // www.ogorod.ru/ru/eda/posts/15427/Chto-prigotovit-iz-krasnoy-ryabiny-blyuda-napitki-i-konservatsiya.htm https://1000.menu/catalog/ryabina-chernoplodnaya https: // www.koolinar.ru/ingredient/chernoplodnaya-ryabina https://zen.yandex.ru/media/nacha_dacha/kogda-sobirat-chernoplodku-i-chto-s-nei-delat-samye-populiarnye-zagotovki-iz-aronii -5ba11864d657fa00aabccfa0 https://zagotovki.guru/yagody/zagotovka-chernoplodnoj-ryabiny-retsepty-prigotovleniya-na-zimu.html https://vusadebke.com/hranenie-uroghaya/zkrutkii-opyagaya -na-zimu.html https://Lifehacker.ru/chernoplodnaya-ryabina-recepty/ https://www.ogorod.ru/ru/eda/posts/15490/7-interesnykh-retseptov-iz-chernoplodnoy-ryabiny.htm

Post source: lastici.ru