Chokeberry and plum jam
The small, dark, and astringent chokeberries are packed with valuable nutrients and vitamins, as well as health-promoting polyphenols, anthocyanins, and catechins. Their distinctive flavor means they are not eaten raw — however, they make delicious and truly tasty preserves. One of them is chokeberry–plum jam, which combines the delicate taste of plums with the wealth of nutrients from chokeberries. How to prepare chokeberry preserves? How to make sure chokeberry jam isn’t bitter?
Notes
Recipe for chokeberry and plum jam
Preparation:
To keep chokeberries from being astringent, we recommend freezing them in the freezer for at least a few days beforehand. Wash the fruit. Pit the plums. Transfer to a pot and sprinkle with sugar. Cook over low heat for about 10 minutes, stirring constantly. When the jam starts to thicken, add the lemon juice and Frukta-Żel. Transfer the hot jam into clean, sterilized jars. Pasteurize for 20 minutes. Set upside down to cool. This recipe we’re sharing today will dispel all your doubts!
