One of the quite interesting additions to our autumn menu is…. You wouldn’t guess! Rowanberry jam! But are these fruits edible? Of course they are!
These red fruits not only please our eyes in the autumn – winter season, but they are also extremely healthy and rich in vitamin C. With their outstanding taste, they’re such a perfect match for roasted meats, sauces and salads alike. We have added rowanberries amongst others to our salad with roasted pheasant meat, dried mulberries and blackberry jelly.
And what about a little DIY? Making the rowan berry jam is a piece of cake, really! You just have to remember to pick the fruits at the right time of year. Rowanberries need to get frozen so that they lose their characteristic bitterness. That’s why you either pick them after the first frosts or freeze them in your freezer if you have fresh fruits.
Here is our rowanberry jam recipe!
First, sort out fresh, ripe fruits and put them into the freezer for 2-3 days. Then, defrost, soak and rinse them. Boil on a low heat in a great amount of water. In this way, rowanberries will lose their natural bitter taste.
After having boiled the fruits, drain them off, add ½ glass of fresh water, boil, add sugar and boil on a low heat until sugar dissolves, excessive water evaporates and the jam has achieved the right density. At the end, add lemon juice and Bourbon, then boil for a while on a low heat. Keep the jam in the fridge or if pasteurized in jars.