John Myers
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Austrian Rowanberry Jam with Red Wine >>
The perfect austrian rowanberry jam with red wine >> recipe with a picture and simple step-by-step instructions.
- 500 g Frozen rowan berries
- 500 ml Dry red wine
- 500 g Preserving sugar 3: 1
- 5 g Orange Bread
- 8 Discs Dried apple rings
- 30 ml Gin
Preliminary remark
- Even if there is a persistent rumor in popular belief that the fruits are poisonous, this is not correct. However, the berries contain parasorbic acid, which can lead to stomach problems. Freezing and boiling break down the parasorbic acid into sorbic acid, which is well tolerated. Cooked berries can therefore also be eaten in larger quantities; in fact, rowan berries are very healthy due to their high vitamin C content (up to 100 mg per 100 g of berries, which is broken down by around a third when cooked). (Source: Wikipedia) You should harvest the berries after the first frost or put them in the freezer for about 3 days.
preparation
- Bring the frozen rowan berries to the boil in vinegar water, discard the water and rinse the berries briefly in cold water.
- Bring the fruits with the red wine, the spices and the sugar to the boil while stirring and let it simmer for 5 minutes.
- Before filling, stir in the gin and immediately pour it into twist-off glasses rinsed with hot water, close and place on the lid for 5 minutes. The jam tastes very tart and bitter and is for connoisseurs who prefer bitter jam.
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