To make jam from the mountain ash, it is necessary to fruit and blanched for 3-5 minutes in a 3% boiling solution of sodium chloride fruits (1 kg) (this is done to remove bitterness), rinse and pour 65% sugar syrup (2 l). Leave for 12-15 hours, then cook until tender..
Recipes of dishes and drinks from ordinary mountain ash, jam, syrup, jelly, jelly, mashed potatoes, jam, pastille, marmalade, kvass from mountain ash.
Rowan jam with apples or pears.
Flannel the fruits of mountain ash in a boiling 2.5-3% sodium chloride solution. To the prepared fruits of mountain ash (1 kg) add sliced and blanched apples (250-400 g), sugar (per 1 kg of a mixture of 1.2-1.3 kg of sugar). Cook like mountain ash. Similarly, cook rowan jam with pears.
Mountain ash syrup.
The washed fruits of the mountain ash (2 kg) should be poured with water and cook until soft. Rub through a sieve and squeeze the juice. Pour 35% sugar syrup (450 ml) into juice (550 ml), bring to a boil and pour into storage bottles.
Kissel mountain ash.
In a mountain ash syrup (2 tablespoons) add 1 glass of water and granulated sugar (to taste). Bring to a boil and gradually pour the starch dissolved in 1 cup of water (1 tablespoon). Stir and bring to a boil.
Jelly from mountain ash.
Touched by the frost the fruits of mountain ash (1 kg) should be blanched in a hot solution of sodium chloride. Then rinse and cook in water (2 cups) Squeeze out the boiled mass through gauze or a cloth. Add sugar (100 g) to the juice and boil it for a short time. Allow to freeze in the refrigerator.
Mountain ash on honey.
The fruits of the mountain ash (1 kg), collected after the first frost, bake in the oven or oven on a baking sheet. Bring honey (250 g) to a boil, mix with baked fruits of mountain ash and boil like jam
Blanched in a hot solution of sodium chloride and washed fruits, pass through a meat grinder. Mix with granulated sugar in a ratio of 1: 1. Arrange in banks and pasteurize at a temperature of 95 degrees. Capacity 0.35 L for 15 minutes, 0.5 L for 20 minutes. When the ratio of crushed fruits and sugar 1: 2, the torus can not be pasteurized, but then it should be stored in the refrigerator.
Blanched in a hot solution of table salt and washed fruits of mountain ash (1 kg), cook in water (1 cup) until soft. Then rub through a sieve, add granulated sugar (500 g) and cook until the desired density.
Rowan jam with apples and carrots.
Separate the frozen fruits of the mountain ash from the stalk, sort out, rinse. To reduce bitterness, lower for 2-3 minutes in a boiling 2-3% solution of sodium chloride (20-30 g per 1 liter of water). Remove from solution and rinse with cold water. Rinse apples, peel and seed nests and cut into pieces. Peel, rinse, chop the carrots and blanch in boiling water until soft..
Prepared fruits of mountain ash (600 g), apples (300 g) and carrots (100 g) combine. Pour in water or apple juice (300 ml) and cook over moderate heat. Until they become soft. Wipe the resulting mass through a colander. Put on fire, cook for 8-10 minutes. Add sugar (600 g) and with continuous stirring, cook until tender, until thickened.
Blanched in a hot solution of table salt and washed fruits of the mountain ash (1 kg), transfer to an enameled pan. Add 1 cup of water, bring to a boil and cook until soft. Then wipe through a sieve, add granulated sugar (600 g) and cook, stirring, until the mass acquires the consistency of thick sour cream. Then put it in a layer 1.5 cm thick in wooden trays and dry in the oven at low temperature.
Marmalade from mountain ash.
The fruits of the mountain ash (1 kg) pour boiling water for 15 minutes, put in a colander. When the water drains, knead with a wooden pestle, pour boiling water (150 ml), wipe through a sieve. Place the mass in a bowl, pour sugar (1 kg) and cook over low heat until the marmalade is thick, cool. Then put on parchment paper, sprinkle with powdered sugar or sugar, smooth with a knife, and dry on a baking sheet in a non-hot oven. Marmalade cut into pieces of different shapes and put in jars.
Fig from the mountain ash.
The fruits of the mountain ash (1 kg), collected after the first frost, put in a pan, close tightly with a lid. Soak in the oven at a temperature of 50 degrees for 4-5 hours until softened. Then shift in a basin, pour water to cover the berries, and cook on low heat for 40 minutes. Rub the cooked fruits through a sieve, add sugar (1.2 kg) and cook, stirring, over low heat. Until the mass thickens and begins to separate from the walls and the bottom of the pelvis.
Transfer mashed potatoes to a dish moistened with cold water, put in a warm place for 2-3 hours. Cut the dried mass into pieces of any shape, sprinkle with powdered sugar (150 g), put in glass jars, cover with parchment paper. Store in a cool dry place.
Blanched in a hot solution of table salt and washed fruits of mountain ash (350 g), mash with a pestle, put in a pan. Pour with water (4 l) and cook until soft. Then remove from heat, add granulated sugar (150 g), dissolve it and put the pan in a warm place for fermentation, covering it with gauze. When fermentation begins, strain the drink, pour into bottles, adding 3-4 raisins to each, and cork well. Store bottles in a cool place in a horizontal position..
Blanched in a hot solution of table salt and washed fruits of the mountain ash (1 kg), knead with a wooden pestle. Pour in water (4 L) and cook for 10 minutes. Strain the juice by adding granulated sugar (2 cups) and cool. Then pour the diluted yeast (10 g), mix well, pour into bottles, cork and put in a cool place for 3 days.
Pouring from mountain ash.
Mash the fruits of mountain ash (2 kg), pour them with water (1 l), pour in granulated sugar (500 g). After 4-5 days, squeeze the juice, pour it into the bottle. Close them with stoppers and leave in a cool place for 30-40 days in a horizontal position.
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.