Chokeberry and Apple Jam—a recipe for the topping and layering with step-by-step photos

Aronia is not well suited for making jam. If it's not fully ripe, the syrup will be very tart. However, apple creates a wonderful balance, softening the chokeberry's most pronounced notes. The result is a delicate jam with a very soft texture and an interesting color.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 50 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Chokeberry jam with apples

Ingredients

Servings

Apples

1 kg
Black chokeberry

500 G
Sugar

1 kg
Water

100 ml

Preparation

Step 1

Rinse the chokeberries and add them to a pot of boiling water. Blanch for 5 minutes until the skins soften.

Step 2

We throw the berries into a colander and let the liquid drain, and then return them back to the pan.

Step 3

Peel and core the apples, cut into small pieces, and combine with the rowan berries. Sprinkle with sugar. Add water only if the apples aren't particularly juicy.

Step 4

Cook over moderate heat for 30 minutes, stirring occasionally. Five minutes before the end of cooking, puree the jam with a blender.

Step 5

The chokeberry and apple jam is ready. Pour it hot into sterilized jars and seal with lids.

Be careful with the juice!

Rowan berries can splatter while cooking. The bright syrup can leave painful burns. Furthermore, chokeberry juice is very difficult to remove from clothing. So, when making apple-rowan jam, wear an apron to keep your homemade clothes intact.

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