Whitebeam jam

Ingredients for 1 servings:

• 1.3 kg berries (rowanberries)
• 1.1 liters of apple juice (direct juice)
• 2 lemons
• 1 kg gelling sugar 2:1

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 24 minutes; Total time approx. 1 hour 4 minutes

Pick the berries, remove the stems, and wash them (I froze them for a few days). Then simmer the berries with the apple juice in a covered saucepan for about 20 minutes. Drain and collect the juice. Purée the berries and pass the puree through a sieve or use it straight away (although this leaves small seeds in the jam; it didn’t bother me). Boil the juice and puree with the preserving sugar for 4 minutes, then test for settling. Pour the jam while hot into screw-top jars and seal. The jam tastes sweet and sour with a slightly bitter note. Very good as a spread or with cheese. Note: Whitebeams are related to rowanberries/mountain ash. In contrast, whitebeams are milder and only slightly bitter. I used the Swedish whitebeam (Sorbus Intermedia). However, the local variety Sorbus Aria works just as well.