Chokeberry marmalade: homemade recipes

Preparation of chokeberry

We remove the harvested berries from the stalks and sort them out. Damaged berries should be safely thrown away; they should not be used for harvesting. We wash the sorted chokeberries in plenty of water and place them in a colander.

Recipes for making marmalade at home

Chokeberry marmalade in the oven

Initially, we will measure the quantity of products. We will need:

• chokeberry - 1 kilogram;
• water – 1 glass;
• granulated sugar – 500 grams;
• vanilla sugar – 5 grams.

Place the berries in an enamel bowl of a suitable size and fill with water. Place the container on low heat and simmer until the chokeberry is soft.

After this, using a metal sieve and a wooden spoon, grind the berries until smooth.

Add half a kilo of sugar to the puree and place the bowl on low heat. Stirring constantly, bring the mixture until thickened.

While the berry paste is cooking, prepare a baking sheet for drying. To do this, line the tray with parchment and lubricate it with a cotton pad with a thin layer of odorless vegetable oil.

Place the finished thick puree into a prepared container and level it on top with a knife.

Preheat the oven to a temperature of 160 - 170 degrees and place the marmalade in it. To ensure that the air inside the oven circulates well, we insert a box of matches into the oven door gap.

Dry the marmalade until a thin crust forms on top. Remove the baking sheet with the finished product from the oven and let it cool completely at room temperature.

After this, place the berry layer on a cutting board and remove the paper from it. Cut the marmalade into portions and sprinkle vanilla sugar on all sides.

Chokeberry marmalade with natural drying

Ingredients:

• chokeberry – 1.2 kilograms;
• granulated sugar – 600 grams;
• water – 400 milliliters.

Boil clean, sorted berries in the specified amount of water until soft. After this, we break through the chokeberry with a blender. To obtain a more delicate and uniform consistency, grind the chopped chokeberry through a sieve.

Add sugar to the berry puree. We will cook the mixture until it thickens, stirring constantly. This may take from 30 to 60 minutes.

Rinse a flat ceramic plate with cold water or grease with a thin layer of vegetable oil. Spread the berry puree on top in a layer of approximately 1 centimeter.

Dry the marmalade at room temperature for 2 days. After this, cut the dessert into small pieces and sprinkle sugar or powdered sugar on top.

Rowan marmalade with apples

Main products:

• chokeberry - 1 kilogram;
• apples – 500 grams;
• granulated sugar – 1 kilogram;
• water – 1.5 cups.

Wash the fruits thoroughly. Cut the apples into quarters. The seed box does not need to be cut out. Place the berries and fruits in different enamel bowls. Add ½ cup of water to the apple slices, and pour 1 cup into the chokeberry. Cover the containers with lids and cook until done.

Grind the softened fruits through a sieve and combine them together. Add granulated sugar.

Place the bowl on the fire and simmer until thick. To prevent the mass from burning, it must be constantly stirred with a wooden spatula.

Place the thick puree on a baking sheet and dry in the oven until lightly crusted. Cut the finished marmalade into slices and sprinkle with sugar.

Watch a video from the KonfiteeTV channel about making chokeberry confiture and marmalade

Fillers for rowan marmalade

You can diversify the taste of chokeberry marmalade by adding crushed nuts (hazelnuts, almonds, walnuts) or spices such as cinnamon, ginger root powder or vanillin.

In addition to applesauce, gooseberry, cherry plum or quince puree can complement the taste of a sweet rowan dessert.

Instead of rectangular and square pieces, marmalade can be cut into shapes using cookie cutters. Serving this dish will bring great pleasure to children.