Black rowan (also known as black chokeberry) jam with apples combines the unique, slightly astringent flavor of black rowan berries with the natural sweetness and texture of apples. This recipe results in a deliciously balanced jam that’s perfect for spreading on toast or using in desserts. Here’s how to make it:
Black Rowan Jam with Apples
Ingredients:
- 2 cups black rowan berries (fresh or thawed from frozen)
- 2 cups peeled and chopped apples (about 2 medium apples; use a sweet variety like Fuji or Honeycrisp)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Black Rowan Berries: If using fresh black rowan berries, wash them thoroughly. If they are frozen, thaw them before use. Mash the berries lightly to release their juices.
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Prepare the Apples: Peel, core, and chop the apples into small pieces.
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Cook the Fruit Mixture: In a large pot, combine the black rowan berries, chopped apples, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture starts to simmer, about 10-15 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This black rowan jam with apples offers a unique flavor profile with the tartness of the berries balanced by the sweetness of the apples. It’s a great addition to your pantry and makes for a wonderful gift as well!
