Rowanberry preserve - perfect with meats
Do you associate rowan only with red bead necklaces? You need to change that! Rowanberries are often used in medicine thanks to their content of vitamins C and A, as well as organic acids, carotenoids, tannins, and carbohydrates! Few people know that the fruit is therefore suitable for preserving and can be made into wine, liqueurs, syrup, juices, and preserves. And it’s precisely this last specialty that we’ve prepared a recipe for. Rowanberry preserve works particularly well served with meats and cheeses — but don’t limit yourself to just those pairings. You can also use it in burgers or on sandwiches with peanut butter or chocolate spread!
Notes
Recipe for rowanberry preserve
Preparation:
Sterilize the jars. Sort the rowanberries, remove twigs and leaves, then wash. If the rowanberries were picked before the first frosts, freeze them in the freezer for 2-3 days. Before you start making the preserve, pour boiling water over the frozen rowanberries and leave for 10 minutes. Put the fruit into a pot, add the sugar and water - cook for half an hour. Stir constantly. Wash, peel, core the apples and pears, and cut into cubes. Add to the rowanberries along with the ginger. Cook for 2-3 hours, without letting the fruit burn. Transfer while hot to jars and seal. Pasteurize.
