Rowan jam

rowan jam
  • Preparation Time
    25 min
  • Cooking Time
    55 min

Rowan jam is another autumn delicacy. 

Rowan berries appear in late summer and early autumn. Boiled, they are delicious and slightly bitter, and have been used to make jellies and marmalades for centuries.



    Solis 1

    Rinse the berries and remove from the vines. Boil the berries with 1 glass of water, about 25 minutes, until they are very soft, scrape and then blend into the puree.

    Solis 2

    Trim the vanilla beans, scrape the seeds. Then mix with sugar and citric acid.

    Solis 3

    Put the rowan mass with vanilla beans in a saucepan, bring the mixture to a boil and cook for 4 minutes.

    Solis 4

    Fill the jar with the finished rowan mass, close tightly and cool completely.


    Enjoy the taste of jam with a plate of cheese or spread it on the morning bread to get a spicy, bitter fruit aroma. The jam will remain unopened for a year, but after opening it will be stored in the refrigerator for a few weeks. Enjoy your meal!

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