Healthy aronia jam with lemon
I cook jam from the “aronia” with lemon in early September, when the fruits of the chokeberry aronia ripen, which many mistakenly consider mountain ash. There is an outward resemblance to mountain ash, but chokeberry and mountain ash are distant relatives, this is not the same thing. The fruits of chokeberry are medicinal raw materials, they contain B vitamins, vitamin C, many useful trace elements. I advise you to prepare a jar of jam if the family has hypertension. One of the useful qualities of "chokeberry" - it helps to lower blood pressure. The berries taste sweet and sour, slightly tart, they are stored for a long time, so the jam can be prepared right up to the frost. Chamomile goes well with citruses and apples, in this recipe - with lemon, optionally you can add orange to lemon.
- Time for preparing: 30 minutes
- Amount: 1 can with a capacity of 0.45 l
Ingredients for Aronia Jam with Lemon
- 350 g of chokeberry chokeberry;
- 1 lemon
- 550 g of granulated sugar.
A method of preparing healthy aronia jam with lemon
We collect a chokeberry, pick berries from a bunch. From our own experience - it is better to take overripe and even slightly dried fruits, this does not affect the quality of the finished product, it will only taste better.
Soak the berries in water, rinse, then blanch in boiling water for 3-5 minutes, lay on a sieve. Pre-blanching softens the skin, after blanching the berries become not so tart.
Thoroughly wash the lemon - wash off the citrus products from the skin, then put in boiling water for 1-2 minutes. Cut the scalded lemon, remove the seeds over the container with berries, so as not to lose valuable lemon juice.
Cut the stoned lemon into small slices. On this, the preliminary preparation of the fruits is completed.
We send the chokeberry and chopped lemon into the bowl of the food processor, chop it for several minutes. Or you can skip the fruit through a meat grinder, taking a nozzle with small holes.
We put the fruit and berry puree in a pan with a thick bottom, pour sugar in the same place, mix. We put the pan on the stove, close the lid with a hole, bring to a boil.
Cook on low heat for about half an hour. Cooking time depends on the quality of the citrus peel, if the peel is soft, then 15-20 minutes are enough to cook, and if hard, it may take a little longer.
Dry the thoroughly washed jar for the workpiece in an oven heated to 100 degrees or in a microwave oven, boil the lid. We shift the jam into a completely cooled jar, immediately close it with a tightly dry boiled lid. If you fill the jar with hot jam, then you need to cover it with a clean towel and cork with a lid after cooling completely.
Such blanks can be stored at room temperature away from heating appliances. By the way, jam from black chokeberry can not be boiled - grated fruits are mixed with sugar in a ratio of 1 to 2, packaged in jars and put in the refrigerator on the lower shelf. In the refrigerator, jam is stored for several months.