A certain plant grows wild in parks and city squares, and in some gardens it is a decoration. In autumn, its branches are filled with purple fruit, sometimes turning burgundy. They can be successfully used for preserves. We are talking about purple rowan, or burka. Learn the most important information about these fruits and the recipe for jam based on them.
Ordinary red rowan has a bitter and astringent taste. The same cannot be said about the purple variety. If we frost the fruit slightly, they will become sweeter. Many people compare them to the chokeberry version of berries.
Burka tastes great when combined with sugar and spices, such as cloves, cinnamon, cardamom.. Then the taste resembles cranberries, but it is still more intense.
Not only the taste of these fruits is delightful, but also the deep purple color. They contain large amounts of pectin, so they thicken easily. Therefore, there is no need to add gelling additives to the preserves.
READ ALSO:
As mentioned, burqa can be used for preservesi.e. jams or preserves. It is worth combining it with pears, apples or oranges.
We recommend making a thick jelly to match meat. It tastes best with duck and game.
It is also suitable for compote with ginger and lemon. It is worth making a mousse from it, which is a great addition to pancakes or waffles. This time, however, we will focus on jam.
Ingredients:
- 1 kg of purple rowan;
- 500 g of sugar;
- 1/2 cup of water;
- 1/2 kg of apples or pears;
- 2 tablespoons of lemon juice.
Preparation:
First, thoroughly wash the purple rowan fruit and remove the stalks. If there were no frosts, we put them in the freezer for 1-2 days.
After light freezing put the fruit into the pot and pour water over it so that it is covered. Cook them over low heat until they fall apart. Then we pour out the water and pour in boiling water.
Then add sugar, peeled and diced apples or pears and lemon juice. Cook everything until the fruit becomes soft and has a thick consistency.
Pour the hot jam into clean and sterilized jarsclose them tightly and turn them upside down for a few minutes. Finally, we place the dishes normally and take the preserves to a cool and dark place as soon as they cool down.
