Canned chokeberry Carefully sort out the ripe chokeberry, rinse, pour into a colander and blanch for 10 minutes in boiling water, then quickly cool in cold water. Pour hot sugar syrup (700 g of sugar per 1 liter of water) and let stand

Chokeberry (rowan) chokeberry The fruits of rowan are used for therapeutic and prophylactic purposes in painful conditions accompanied by increased permeability and fragility of blood vessels. Rowan is indicated for diabetes mellitus. For preventive purposes

CHARONIA (CHARONYA BERRY) Chokeberry, or as it is popularly called - chokeberry, is a large multi-branched bush up to 3-3.5 m high. For some time now, like other berry bushes familiar to us, it has been widespread in our summer cottages and gardens.

Cranberries and chokeberries, mashed with sugar 1 kg chokeberries, 1 kg cranberries, 1,800 g sugar. 1. Blanch the chokeberry and rub through a sieve.2. Rub the cranberries through a sieve.3. Mix the pureed berries and add sugar. Stir until it is completely

Cranberries and chokeberries, mashed with sugar 1 kg chokeberries, 1 kg cranberries, 1,800 g sugar.1. Blanch the chokeberry and rub through a sieve.2. Rub the cranberries through a sieve.3. Mix the pureed berries and add sugar. Stir until it is completely

Chokeberry in red currant juice 1 kg of rowan, 2.5 tbsp. red currant juice, 1.5 kg of granulated sugar.1. Blanch the berries for 3–5 minutes.2. Heat currant juice, dissolve sugar in it.3. Pour in the prepared rowan berries, bring to a boil and cook for about

Chokeberry and plum marmalade
The rowan fruits are separated from the clusters, dipped in boiling water for 2-3 minutes and rubbed hot through a sieve.
Peel the plums, add water (1 cup per 1 kg of plums), boil until soft and strain through a colander. Rowan and plum puree are mixed in equal quantities and heated to a boil. Cook over low heat for 5 minutes, add granulated sugar to the mixture (half a kilo per kilogram of mixture). After cooking for 20 minutes, add another 100 g of sugar and, stirring continuously, cook until the mass begins to lag behind the bottom of the pan.
After cooling slightly, the marmalade is placed on a plate covered with parchment paper greased with butter. After three days it will dry out, and it can be cut into diamonds, squares, sprinkled with sugar and placed in glass jars, which are covered with parchment and tied tightly.

Preparation for jelly and compotes
Selected, thoroughly washed chokeberry fruits are placed in clean jars and filled with boiling water or boiling rowan juice: three-liter jars are not filled to the top by 3 cm, liter jars by 1.5-2 cm.
The jars are covered with boiled lids and sterilized in boiling water: liter - 10, two-liter - 15, three-liter - 20 minutes. After which the jars are sealed.

Mashed potatoes with sugar
The berries are separated from the ridges, blanched in water at 100 degrees for 5-7 minutes and passed through a meat grinder - first with a large grid to destroy the berries, then with smaller holes. The crushed mass is mixed with an equal amount of granulated sugar, heated with stirring until the sugar is completely dissolved, then boiled for 5 minutes and packaged in glass jars.
Since the acidity of the resulting product is low, half-liter jars should be sterilized in boiling water for 18-20 minutes and then sealed. Add citric acid for taste.

Chokeberry jam
The jam will have a beautiful color and will retain all the vitamins if you cook it in two steps. The sorted and washed berries are covered with half the norm of sugar and boiled for 15-20 minutes, then removed from the heat and allowed to stand for 3-4 hours. Then add a second portion of sugar to the jam and cook again for 15-20 minutes. The total cooking time should not exceed 30-45 minutes.
Product consumption: for 1 kg of berries - 1.2-1.5 kg of sugar and 250 g of water.

Aronia jam with plums
Large, well-ripened fruits are blanched for 5 minutes, then drained in a colander.
Prepare the syrup: 2.5 glasses of water (it is better to use the one in which the rowan was blanched) and 800 g of sugar, bring to a boil. 700 g of chokeberry and 300 g of pitted plums are dipped into it. The basin is covered with a towel and left for 10 hours. Then add another 400 g of sugar and bring to a boil. Leave for 8 hours. After this, the jam is cooked.
The jam is placed in cold jars and covered with parchment paper.

Chokeberry juice
Remove the berries from the branches, sort, rinse in cold water, place in a sieve, and mash in a saucepan with a wooden pestle. Place the crushed berries in a thick cloth bag and squeeze out. Pour the marc with boiled water (1 cup per 1 kilogram of marc), leave for an hour, then squeeze again and mix with the previously obtained juice. Repeat this two or three times. Then strain the juice several times through a linen cloth, pour into clean, dry bottles, without adding to the top 4 cm. If desired, add 2 cups of sugar per 1 liter of juice. Close the bottles tightly with scalded corks, tie them with twine and place them in a bowl with a wooden stand at the bottom. Pour water up to 3/4 of the height of the bottle, heat the water to a boil and sterilize half-liter bottles for 8-9 minutes, liter bottles for 9-12 minutes.
After sterilization, close the bottles tightly with stoppers and tie with twine. When the bottles have cooled, fill the corks with resin or paraffin.

Chokeberry compote
The berries are sorted, separated from the stalks, washed and blanched (kept in boiling water) for 3 minutes. Then they are placed in jars and filled with sugar syrup (400 g of sugar per 1 liter of water). Cherry juice is sometimes added to the syrup, since chokeberry contains little acid.
You can add apples, cut into slices and also blanched, to the rowan. Jars of berries and syrup are pasteurized at a temperature of 85 degrees.

Chokeberry in sugar syrup
To keep chokeberries fresh in urban conditions even in winter, they are poured with hot syrup. For one kilogram of fruit, take 0.75 liters of syrup, which is prepared in the usual way at the rate of 375 g of sugar per 1 liter of water.

Dry chokeberry jam
It is prepared extremely simply: grind 1 kg of washed and slightly dried chokeberry berries in 700 g of granulated sugar, place in a glass jar, cover with thick paper and bandage.
Serve for sandwiches, use as a filling for pies, cheesecakes and other homemade products.

Chokeberry in its own juice
Healthy berries are separated from the ridges, thoroughly washed and dried with a napkin, placed in prepared jars and filled with previously squeezed and heated rowan juice. The jars are sterilized in the usual way and closed with metal lids using a seaming machine. Store in a cool place.

Fun pancakes
If there are children in the house or are expecting them to visit, this dish can bring them great joy and turn an ordinary dinner into a home holiday.
Prepare pancakes in the usual way: beat eggs, salt, sugar with a whisk for 1-2 minutes, but instead of milk add chokeberry juice diluted with water (1:5), mix and add sifted flour. With a quick movement of the whisk, knead into a homogeneous batter and strain through a sieve.
Pour the finished dough into a thin layer with a ladle onto a hot, greased frying pan and fry on both sides so that the pancakes only brown, but do not burn. The finished pancakes look unusual: they are ruby ​​in color. For multi-colored pancakes, you can use any food coloring you have on hand: nettle, carrot, beet, apricot juice.
Product consumption per 100 g of pancakes: flour - 40 g, rowan juice - 100 g, eggs - 1 pc., sugar - 3 g, butter, or preferably melted butter - 2 g, salt - 0.5 g.

Small spool...

Probably everyone has seen how an old pond with stagnant water, a small lake or a backwater of a steppe river is suddenly covered with solid bright greenery, which gently sways on the wave, washed to the shore by the wind. It was duckweed, a tiny perennial floating plant called shmara on the Don, that colored the water.
Duckweed is really small, smaller than a grain of rice, but guess what, you are a representative of higher aquatic plants and, at the same time, flowering plants. Has anyone seen this flower? You can’t even see it without a magnifying glass; it’s not for nothing that it’s considered the smallest in the world. And yet it exists and produces seeds.
Duckweed is an unusual and even mysterious plant in all respects: it has no stem, no roots, no leaves. The distant ancestors of duckweed had them because they lived on land. Duckweed, having become a floating plant, lost everything. And that tiny semblance of a leaf, which we call duckweed, is a modified stem, or, as botanists call it, a leaf.
One leaf performs the functions of all the lost parts. The lower, purple side of the stem replaces the root and absorbs water and minerals; the upper one, green, plays the role of leaves, i.e. carries out photosynthesis. As befits a stem, it branches - it forms new stems and flowers, invisible to the naked eye.
On the underside of duckweed there is something similar to a root: a thin thread with a thickening at the end. Its purpose is to provide duckweed stability on the water and prevent it from capsizing.
Duckweed reproduces mainly vegetatively. The leaf forms special buds in the lateral bags, which then separate and form new plants.
The division occurs very rapidly: in just one day, a plant can double its body weight, and then the law of geometric progression comes into force, and our reservoirs are suddenly covered with a green carpet. As people say, “water blooms.” And this continues all summer.
By autumn, duckweed's air cavities become smaller, starch accumulates, which, as is known, is heavier than water, and the plant slowly sinks to the bottom throughout the winter. In the spring, the duckweed emerges, and everything repeats in the same sequence.
The carpet on the pond is never empty. It's always noisy and fun here. Thickets of duckweed attract wild and domestic birds, numerous small insects; fish, as well as muskrat, nutria, and muskrat, rush here to feast on the green delicacy. And everyone has enough nutritious and tasty food, because duckweed has amazing productivity. Over the course of a season, with repeated harvesting, it can produce one hundred or two hundred tons of greenery per hectare!
Even corn can’t do this. And if you consider that this essentially cost-free plant is readily eaten by almost all domestic animals, then you can’t help but think whether it was duckweed that people had in mind when they created the proverb “small is the spool, but expensive”?
To what has been said, it must be added that the biochemical composition of duckweed is downright champion. As studies have shown, it exceeds potatoes by five times in the amount of crude protein, and ten times in the amount of fat, leaving even corn far behind. This green crumb contains 3% phosphorus, 6% calcium and 2% magnesium, and contains almost the entire periodic table of microelements: cobalt, titanium, iodine, nickel, copper, vanadium, zirconium, gold, radium, bromine... Yes, plus numerous vitamins. Is it any wonder then that duckweed has found wide use in folk medicine for the treatment of many serious diseases: allergies, gout, glaucoma, vitiligo and, most importantly, cancer.
True, duckweed has not yet been used in scientific medicine, but recent research has established that the flavonoids and triterpene compounds it contains have a clear anti-carcinogenic effect (V.P. Makhlayuk).
Until quite recently, it was believed that duckweed was only food for ducks (that’s what the British call this plant - duck grass). And today the question is about including duckweed in our daily diet. She deserves it and it's real.
The first to prepare and taste dishes from the green baby were employees of the Institute of Biology of Inland Waters of the USSR Academy of Sciences. An employee of this institute, G. A. Lukina, published a message about this in the journal “Chemistry and Life” in 1977, and already in 1980 the food industry publishing house published a book by Dr. Medical Sciences, Professor, Head of the Department of Food Hygiene of the Perm Medical Institute A.K. Koshcheev “Wild edible plants in our diet”, in which he offers readers six duckweed dishes developed by the author and used by catering in Perm.
I would like to believe that duckweed, which has unique medicinal and dietary properties, will take its rightful place on our table.

The time for ripening of the fruits of chokeberry or chokeberry (this is another name for this plant) occurs at the end of September-October. It is with the first frost that the greatest amount of useful, medicinal substances is concentrated in black berries. The fruits of chokeberry have a pleasant sweet-sour, slightly tart taste. They make aromatic jam, beautiful compote and very tasty ruby-colored juice. All this can be prepared for future use for the winter. Recipes for making chokeberry juice are presented in our article. But first, let's look at the beneficial properties of black berries for the body.

Benefits of juice

Substances contained in chokeberry berries have the following positive effects on the human body:

• slow down the aging process thanks to a large number of flavonoids, in particular rutin, which is found in chokeberry twice as much as in currants;
• normalize intestinal function, enhancing its peristalsis due to the high content of natural pectin;
• lower blood pressure in hypertension;
• help strengthen the immune system and protect the body from colds during a surge in seasonal diseases;
• stabilize the functions of the thyroid gland due to the high iodine content;
• promote the removal of heavy metals from the body;
• are effective prevention of atherosclerosis.

Below are recipes for chokeberry juice for the winter. It is in this form that it is possible to preserve most of the useful vitamins and regularly replenish their daily requirement.

Chokeberry juice with a juicer for the winter

This method of obtaining a healthy drink is the most preferable from the point of view of saving free time and effort. For cooking To obtain chokeberry juice for the winter, it is advisable to use an auger juicer, which leaves a minimum of cake.

To begin with, all berries should be washed well and cleared of twigs and leaves. After this, the chokeberry can be gradually loaded into the juicer. Sugar is added to the resulting juice (based on 100 g of sand per 1 liter of liquid). The sweet drink is poured into jars, covered with lids and placed in a saucepan for sterilization for 20 minutes. The finished juice is rolled up with a can opener, turned over and wrapped until the morning. It can be stored at room temperature.

DIY rowan juice

Not all housewives have a juicer in their home. In this case, a sieve will help to obtain juice from rowan berries. But first you need to soften the fruit. To do this, clean and towel-dried berries in a saucepan are covered with sugar (at the rate of 100 g of sugar per 1 kg of fruit). After 3-4 hours, juice will begin to release from the rowan. The berries themselves will become softer. Now they need to be transferred to a sieve and thoroughly ground. Pour the resulting liquid into jars.

Juice from chokeberry for the winter is subject to mandatory sterilization. To do this, jars with a healing drink are placed in a pan of boiling water and heated for 15 minutes.

Rowan juice with citric acid and cherry leaf

Since not all people have a juicer or other devices for obtaining natural juice in their home, we can offer you an interesting option for preparing it using improvised means. More precisely, no tools are needed. The recipe uses only clean glass jars with lids, water, berries, sugar, citric acid and cherry leaves.

Chokeberry juice for the winter is prepared in the following sequence:

1. Place clean chokeberry berries (1 kg) and 15 cherry leaves into the pan. Top the ingredients with water (2 l).
2. After the water boils, the compote is cooked for another 2 minutes, after which the pan is removed from the heat. The prepared broth is infused at room temperature under the lid for 2 days.
3. After the specified time, the liquid must be poured into another pan. Add 300 g of sugar, a teaspoon of citric acid, and 15 cherry leaves.
4. The juice is brought to a boil, boiled for 5 minutes, after which it is poured into jars, rolled up with a can opener and wrapped.

How to get juice from rowan using a juicer?

Using this method, it is possible to obtain the most natural juice possible. To prepare it, you need to put clean berries in a juicer colander and place it on the structure. The cooking pan itself is placed on fire, which must be reduced after condensation appears on the lid. The juice tap should be opened approximately 1 hour after installing the juicer on the stove. The taste of the drink should be rich and as natural as possible.

For the winter, chokeberry juice can be collected directly into jars, and then simply rolled up with lids. Sugar is added as desired.

with apples

The chokeberry fruit produces not only healthy juice, but also a delicious compote. It can be prepared from rowan alone or with the addition of other fruits, such as plums or apples. This option for storing chokeberries for the winter (both juice and compote) allows you to compensate for vitamin deficiency in the cold season. It is recommended to use it daily.

Sequence of preparation of chokeberry compote with apples:

1. Ripe berries (1.5 tbsp.) must be thoroughly washed and placed in a colander to drain.
2. Four sweet and sour apples should be cut into 8 parts, core and seeds removed.
3. At the bottom of a three-liter jar, first put chokeberry berries, then apples and pour boiling water over them.
4. Cover the jar with a lid and leave on the table for 20 minutes.
5. Pour 2 cups of sugar into a separate pan.
6. Using a special lid with holes, pour the infusion from the jar into a pan with sugar, boil and pour it over the berries and apples again.
7. Roll up the jar with a can opener, turn it over and wrap it for 8 hours.

Chokeberry in its own juice for the winter

A delicious delicacy prepared according to this recipe can be called both juice and jam at the same time. Whole berries can be used to decorate desserts and homemade pies. And if you pour water over chokeberry in its own juice, you will get a delicious compote.

To prepare the berries (2 kg), you need to wash them, sort them from twigs and leaves and dry them on a towel. Then the rowan is transferred to the pan. At this time, sugar (2 kg) is poured into another bowl and a glass of water is poured. The mixture is brought to a boil and then cooked for a few more minutes until the sugar is completely dissolved. The berries in the pan are poured with syrup, juice from half a lemon is added. The chokeberry is boiled for 5 minutes, after which it is put into jars and closed with lids.

The following juicing tips will help you get the full benefits of chokeberries:

1. The maximum vitamins are contained only in ripe chokeberry fruits. To make sure that it is time to harvest, you need to lightly squeeze the berry with your fingers. If dark ruby ​​juice begins to stand out from it, then you can pick the fruits from the branches.
2. You can make delicious jam from the remaining berries after preparing the juice with citric acid and cherry leaves. To do this, just pass the soft fruits through a meat grinder and add sugar to taste. The jam, cooked for 5 minutes, is placed in jars.
3. A similar delicacy can be made from chokeberries left over from compote with apples. Even boiled berries retain many vitamins, so they should not be thrown away under any circumstances.

They can be dried at a temperature of 60°C, frozen, and made into jam, preserves, and juices.

Fruits must be prepared before processing: rinse with running water, sort by size, remove crumpled or damaged berries, separate the berries from the scutes. Those who grow chokeberry have probably prepared it for the winter more than once. Let's share healthy and delicious recipes.

Juices and compotes

NATURAL JUICE. The berries are washed in brushes, separated from the stalks, and chopped in a meat grinder. Transfer to an enamel pan, adding half a glass of water for each kilogram of mass, heat in a water bath at 60°C for ten minutes. This promotes better juice yield and the transfer of biologically active substances into the juice. The juice is squeezed out with a juicer, heated to 80-85°C and pasteurized in small jars at a temperature of 85°C (half-liter jars - 10 minutes, liter jars - 12-15 minutes). The juice can be preserved using the hot pour method: boil for three minutes, pour into sterilized glass jars of 2-3 liters, roll up and place the lid down until completely cooled.

The cake left after squeezing the juice contains many more useful substances. It is poured with warm boiled water, left, stirring occasionally, for three to four hours and squeezed out again. You can also use the cake for jelly, adding apples or lemon. To improve the taste of canned juice, you can add sugar (50 g per liter of juice) or apple juice (0.5 liter of apple juice per liter of chokeberry juice), or sea buckthorn juice.

JAM SOUTH NIGHT.Blanch the prepared berries in boiling water for two minutes, transfer to boiling sugar syrup, hold over low heat for five to seven minutes, remove from heat and stand for eight hours, then cook until tender. In the finished jam, the fruits do not float to the top, but are evenly distributed in the syrup. A drop of syrup poured onto a saucer retains its shape without spreading. At the end of cooking, add citric acid.

You will need: 1 kg of fruit, 1 kg of sugar, 1 glass of water, 1 g of citric acid or 1/3 of a lemon.

Transfer the finished jam into clean glass jars, cover with gauze, and on the second day close with plastic lids. Store in a cool place.

CHARMONY COMPOTE. Blanch the prepared berries at a temperature of 90-95°C for 2-3 minutes, place in jars up to the shoulders and pour hot (80-85°C) sugar syrup and leave for 2 to 6 hours. Pasteurize at a temperature of 95°C: half-liter jars for 15-20 minutes, liter jars for 20-25 minutes.

Ingredients of the filling: for 1 liter of water - 500-700 g of sugar.

This recipe is improved if you use sweetened apple juice for filling (250-350 g of sugar per 1 liter of juice). Chokeberry fruits with apple juice are softer, more tender and more harmonious in taste. You can prepare homemade preparations such as assorted compotes (chokeberry with apples, sea buckthorn, pear), but in this case there should be no more than 15% rowan.

COMPOTE OF BLACK ROWAN BERRY. Separate the rowan berries from the scutes, wash and soak for 2-3 days, periodically changing the water. Then transfer to jars and pour hot sugar syrup, add 3 - 4 g of citric acid. Sterilize in boiling water: liter jars for 25 minutes.

Ingredients of the filling: per 1 liter of water - 400-600 g of sugar, 3 - 4 g of citric acid.

COMPOTE WITH FRUIT AND BERRY SYRUP WITHOUT SUGAR. Soak the prepared rowan berries for 2-3 days, periodically changing the water. Place the fruits in jars and pour boiling juice from red, black currant or apple. Sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 25 minutes.

Chokeberry jam

Even inexperienced housewives can easily make such homemade preparations.

BLACK ROWAN BERRY JAM. Pour boiling syrup over blanched and cooled berries, bring to a boil and cook until tender. For 1 kg of chokeberry - 1 kg of sugar, 0.5 liters of water.

BLACK ROWAN BERRY JAM COOKED IN A PRESSURE COOKER. Place a clean washed cherry leaf, berries, half the amount of sugar into the pressure cooker and add water. Close the lid of the pressure cooker, put it on the fire and from the moment of boiling (the pressure cooker hisses) cook for 10 minutes. Cool the pressure cooker so that you can open the lid, transfer the jam to a cooking basin, remove the cherry leaf, add the second half of the sugar, stir and from the moment of boiling, cook until tender (about 20 minutes).

For 1 kg of chokeberry berries - 1.2 kg of sugar, 50 g of cherry leaf, 400 g of water.

BLACK ROWAN BERRY JAM WITH APPLES. (Method 1). Blanch the prepared berries and sliced, peeled and cored apples in boiling water for 3 - 5 minutes. Cool, put in a cooking basin, pour in sugar syrup and cook in 2-3 batches until tender.

For 0.5 kg of chokeberry - 0.5 kg of apples, 1.3 kg of sugar, 0.5 liters of water.

BLACK ROWAN BERRY JAM WITH APPLES. (Method 2). Blanch the prepared berries in boiling water for 3-5 minutes, cool, let the water drain and place in a cooking basin. From two glasses of water and 500 g Make a syrup with sugar and pour it over the berries. Bring to a boil, simmer for 3-4 minutes. and leave for 8-10 hours. Bring the berries to a boil again, add sugar and cook until tender.

Cut the apples into slices, peel and core them, blanch for 8-10 minutes, without letting them boil. In 15-20 minutes. Before the end of cooking, add apples to the jam. To ensure that the apples are evenly mixed, shake the bowl in a circular motion from time to time. At the end of cooking, add citric acid and vanilla sugar or cinnamon to the jam.

For 1 kg of berries - 300 g of apples, 1.5 kg of sugar, 2 glasses of water, 5-7 g of citric acid, vanillin or cinnamon.

Jams and marinades

JAM FROM BLACK ROWAN AND JAPANESE QUINCE. Cook the prepared chokeberry berries until completely softened in a small amount of water. Add sugar and cook for 5-10 minutes. Place the chopped pieces of Japanese quince into the boiled mixture and cook the jam until it is ready: it thickens, and the fruits of the Japanese quince become transparent. Place hot jam in sterilized jars.

For 1 kg of chokeberry - 0.4 kg of Japanese quince, 1-1.6 kg of sugar, 0.2 liters of water.

BLACK ROWAN BERRY MARINADE. Prepared sweet without vinegar. It is better to take chokeberry fruits with apples (assorted) for the marinade. The fruits placed in jars are filled with hot marinade up to the shoulders, kept for 4-6 hours, then pasteurized at a temperature of 85-90°C for 15 minutes, hermetically sealed.

Ingredients of the filling: for 1 liter of water - 670 g of sugar, 3-4 pcs. allspice, 1 - 2 pcs. cloves and cinnamon, bring to a boil.

R chokeberry belongs to the genus Aronia, so its correct botanical name is Aronia chokeberry.

This is a strongly branching shrub, 3 meters high, of the Aronaceae genus from the Rosaceae family.

Its Latin name is Aronia melanocarpa (Michx.) Elliot. The generic name comes from the Greek - help, benefit; the specific epithet is formed from two words: Greek - black - and Greek. - fruit

Description

chokeberry leaves The shape resembles cherry leaves, but more shiny. The inflorescence is located at the ends of the branches. Blooms in May - June. The flowers are white or pink.

The fruits of chokeberry are the most valuable thing in the plant. The shape is apple-shaped, about 6-15mm in diameter, juicy, collected in clusters, black-purple or black shiny, round with a dense and durable skin. The taste is sweet and tart.

You should not rush to collect chokeberry fruits, because... the berries, which turned black in August, acquire their best taste and beneficial qualities only in September-October, after the first frost

The berries ripen simultaneously at the end of September and the entire harvest can be harvested in one go. Picked rowan fruits do not spoil for a long time, as they contain substances that suppress the proliferation of microbes.

Homeland of chokeberry- the eastern part of North America (Canada) where 15 of its species grow. The Delaware and Dakota Indian tribes made flour from it and treated skin burns with the juice of its fruits. Chokeberry was brought to Europe at the end of the 19th century and quickly gained recognition as an ornamental plant that decorated streets, gardens, parks and public gardens.

At that time in Russia, they knew about the existence of chokeberry, but they still did not cultivate it. This unpretentious and very useful plant appeared in Russia only at the beginning of the 20th century thanks to I.V. Michurin. Our “chokeberry” is a new plant species artificially created by I.V. Michurin. He came up with the name - chokeberry.

In 1935, rowan was brought to the Altai Territory, and then it spread throughout all countries of the post-Soviet space. Initially, chokeberry was used only as a decoration for gardens, parks and alleys.

Subsequently, Soviet scientists and doctors drew attention to the high healing properties of this plant, and in 1961 the USSR Ministry of Health authorized the use of fruits and natural juice of chokeberry for medicinal purposes to cure gastritis, atherosclerosis and hypertension.

Russian gardeners fell in love with chokeberry because it bears fruit every year, has virtually no pests, and the fruits, when ripe, can hang in full food readiness until frost. Chokeberry is a fast-growing crop; it begins to bear fruit in the 4th year. In favorable conditions, the maximum productive period is 20-25 years. In severe cases, 12-14 years.

Today, chokeberry is called a “generator” of useful substances, and for good reason. The fact is that the black, fleshy berries of chokeberry contain a huge amount of vitamins, microelements and other biologically active components that have a positive effect on the physiological processes occurring in the human body.

Chokeberry Michurina has no equal among all garden crops in terms of the content of anthocyanin pigments. Their total amount in ripe fruits reaches 6.4%. So, just ten grams of berries cover a person’s daily need for vitamin P, better known as rutin.

Chemical composition of chokeberry

Chokeberry champion in nutrient content. PP compounds have a lot of vitamin activity, up to 2000 mg%. There are reports of detection of 6500 mg%. Twice as much as in black currants, and 20 times more than in apples and oranges.

The composition of R. - a vitamin complex includes flavonoids:

Free quercetin, quercitrin,

Flavone glycoside hesperidin

Flavonol glycoside rutin

Cyanidin and its glycosides,

Riboflavin (0.13 mg%),

Phylloquinone (0.8 mg%),

Pyridoxine (0.06 mg%),

Niacin (0.3 mg%),

Thiamine (0.01 mg%),

Tocopherols (1.5 mg%),

Carotene, (2 mg%),

Pectin (0.75%),

Catechins,

Anthocyanins,

Tannins, (0.35-0.6%),

The chemical composition of the fruit includes:

Invert sugar, (6.2-10.8%), glucose, fructose, sucrose

Sorbitol is a cyclic alcohol that tastes sweet and can replace sugar for diabetics.

Organic acids

Malic acid (1.3%)

Folic acid (0.1 mg%),

Nicotinic acid (0.5 mg%)

Other organic acids

Amygdalin.

A whole complex of vitamins (P, C, K, E, A, B1, B2, B6)

Macroelements (mg/g) –

Potassium - 13.9, - calcium -1.3, - magnesium - 1.0, - iron - 0.05;

microelements (µg/g)-

Manganese - 0.07, - copper - 0.58, - zinc - 0.1, - cobalt - 0.15, - aluminum - 0.02, - selenium - 3.63, - nickel - 0.11, - strontium - 0.06,

Chromium - 0.02, - lead - 0.02, - fluorine, - boron, - molybdenum.

100g of berries contains:

water, g-80.5, proteins, g-1.5, fats, g-0.1, carbohydrates, g-13.6,

mono- and disaccharides, g 10.8

fiber, g 2.7

starch, g 0.1

organic acids, g 1.3

ash, g 1.5

vitamin B-carotene, mg 1.2

vitamin E (tocopherol), mg

vitamin C (ascorbic acid), mg

vitamin B1 (thiamine), mg

0.01

vitamin B2 (riboflavin), mg

0.02

vitamin B9 (folic acid), mcg

vitamin PP (niacin), mg

calorie content, kcal

Useful properties of chokeberry

Chokeberry fruits are a valuable natural therapeutic and prophylactic remedy and are used in folk medicine in the form of decoction, extract, juice, infusion and fresh.

Some of the most beneficial properties of this berry are the normalization of blood pressure, reduction of cholesterol in the blood, and the strength and elasticity of blood vessels. Has a beneficial effect on the general condition of patients.

They are useful for various disorders in the functioning of the liver, bleeding, rheumatism, atherosclerosis, diabetes mellitus, diathesis, allergic diseases and some infectious diseases.

One of the most important beneficial properties of this berry is its ability to remove heavy metals from the body: strontium, cobalt, lead and radionucleotides, which is becoming increasingly important in modern living conditions. This discovery by scientists was recognized as a sensation.

Thanks to the combination of substances PP-vitamin activity and ascorbic acid (ascorbic acid enhances PP-vitamin activity), chokeberry fruits have a vasodilating effect on the body.

There is a myth that aronia berries thicken the blood. If you eat 2kg of aronia berries in one sitting, it may affect your blood test for a while. But is it necessary to eat 2 kg of berries every day for several weeks for their consumption to lead to undesirable consequences?

The glycoside amygdalin isolated from the fruit in combination with vitamin E strengthens the nervous and cardiovascular system, helps with sleep disturbances and headaches.

Joke:

A man is riding on a bus with his fly unzipped. The woman opposite noticed, turned and turned, thinking about how to tell him about it more delicately, and finally couldn’t stand it and whispered: “Man, your store is open.” The man quickly fixed the problem and wondered if there was anything visible there. I thought and thought about how to ask more delicately, and finally couldn’t resist: “I’m sorry, woman, but the director was not visible there?” - The director was not visible, but the drunken loader was lying on two sacks.

Chokeberry has a wide range of pharmacological properties: it has antispasmodic, hypotensive, capillary-strengthening, diuretic, choleretic, as well as anti-sclerotic, anti-inflammatory and anti-allergenic properties, improves liver functioning.

It is able to accumulate iodine, taking it from the soil. It is recommended to be used for disorders of the functioning of the thyroid gland (thyrotoxicosis) and as a means of restoring immunity. It has a positive effect on the functioning of the endocrine system.

Chokeberry is used externally for allergic skin lesions (eczema, neurodermatitis). The pectin substances contained in chokeberry remove heavy metals and radioactive substances from the body, retain and remove various types of pathogenic microorganisms.

Pectins improve intestinal function, eliminate spasms and cause a choleretic effect. Chokeberry fruits are used for kidney diseases, eczema, neurodermatitis, and rheumatism.

Chokeberry It helps well with insufficient secretory activity of the stomach, so chokeberry decoctions are very useful for patients with hypocidal gastritis and are often used to normalize appetite. In addition, such a drink also promotes the release of bile, so the quality of digestion and the degree of absorption of nutrients will be ensured at the highest level.

Also, chokeberry berries improve the coagulating properties (restore reduced clotting) of the blood.

It is important to emphasize that the berries of this plant practically do not lose their beneficial properties, regardless of the type of culinary processing, which makes them almost unique in some way. However, warm storage over time leads to a decrease in the healing effect, so it is recommended to store the fruits at zero temperature or frozen.

Chokeberry juice is given to patients with measles and typhus.

Fresh chokeberry juice is the best antidote for poisoning with arsenic-containing drugs, as well as an excellent anti-burn agent.

The use of chokeberry for medicinal purposes

For preventive and therapeutic purposes, you should consume fresh, frozen, dry chokeberry fruits, chokeberry juice, or its canned food for hypertension, to maintain normal permeability and elasticity of the walls of blood vessels and thereby prevent sclerosis.

The juice of chokeberry fruits (naturally, whole fruits) reduces blood pressure, therefore it serves as a remedy for hypertension in the initial stage. Usually they drink juice in fairly large portions - 1/4 - 1/2 cup 3 times a day for 30 minutes. before meals (within 2 weeks). You can replace the juice with fresh chokeberry fruits: you need to eat at least 100g of these fruits 3 times a day.

It is very important to know that the juice and fruits of chokeberry do not affect the blood pressure of people with normal levels of this function, so there is absolutely no reason to be afraid of eating the fruits of this plant for everyone, even patients with poor health associated with heart ailments. True, excessive consumption of chokeberry fruits is unsafe - it can lead to the formation of blood clots in blood vessels if a person has increased blood clotting.

Fruit decoction. 20g of dry fruits are poured into 200 ml of boiling water. Heat in a water bath for 15 minutes, filter, squeeze, and bring with warm boiled water to the original volume. Drink 1/2 glass 3-4 times a day.

Juice and fresh fruits. 50-100g 3 times a day.

Treatment of hypertension I and II degrees (high blood pressure). Take 100g of fresh berries 3 times a day. The course of treatment is 10-30 days.

Chokeberry for hypotension Rowan juice from squeezed berries is taken 0.25 cups 2-3 times a day 30 minutes before meals for hypertension, hemorrhoids, gastritis with low acidity.

Interestingly, in recent years, substances have been identified in chokeberry that increase blood pressure to normal if it was low. This means that chokeberry can also be used to treat hypotension (low blood pressure).

Blood pressure is reduced to normal by drinking chokeberry juice in an amount of 50 ml with a tablespoon of honey three times a day. The course of treatment is 10-30 days.

Chokeberry as a radioprotector

Since chokeberry is a wonderful radioprotector, it can be taken by all residents of large cities; it also has a miraculous effect on the immune system and the general condition of the human body. You can eat chokeberry in any form: fresh berries, berries ground with sugar, boiled (syrups, jelly, preserves, jam), dry (brew tea).

For asthenia, anemia, and hypovitaminosis, chokeberry is used as a multivitamin. For two to three weeks, it is recommended to eat 250-300 g of fresh chokeberry fruits daily in two or three doses along with berries rich in vitamin C, such as black currants, rosehip decoction or ascorbic acid tablets ( Vitamin C enhances the effect of PP vitamin substances in the body).

In winter, an infusion of dry fruits is used as a general tonic: 2-4 tbsp. spoons of dried fruits are poured with 2 cups of boiling water, left for 24 hours and drunk 1/2 cup 3 times a day 30 minutes before meals.

Multivitamin tea from chokeberry. Multivitamin tea is prepared from the fruits of rowan and rose hips. To do this, pour 1/2 tablespoon of the mixture into 2 glasses of hot water, boil for 10 minutes and leave for 5-6 hours. Before use, you can add sugar to taste. Take 1/2 cup 2-3 times a day before meals.

Laxative syrup from the fruits of chokeberry. Sprinkle rowan fruits with sugar and place in the sun to form syrup. After a month, strain, vigorously squeezing the syrup-soaked berries. Add alcohol to prevent the syrup from fermenting (25 ml of alcohol per 500 ml of syrup). Take in the morning on an empty stomach with water. Continue treatment until stool improves.

For hemorrhoids, gastritis with low acidity and hypertension, take chokeberry juice. Squeeze the berries and drink a quarter glass of juice two to three times a day. The juice should be drunk before meals, 20-30 minutes.

To reduce blood pressure, only dried chokeberry is suitable. Collect chokeberries immediately after the first frost, they will activate its healing properties. Brew the berries as tea, a tablespoon of berries per glass of hot water.

For thyroid diseases, take 1 kg of chokeberry and 1 kg of sugar, mix. Take 1 teaspoon 3 times a day. Chokeberry fruits contain iodine, which normalizes thyroid function

For a cold, pour 3 tablespoons of dried fruits and flowers into 1 liter of boiling water, close the lid tightly and leave for 3-4 hours, then strain and take as a diaphoretic, 1 glass per day, in small portions, every 2-4 hours, adding 1 tablespoon of honey to a glass of infusion.

For diarrhea, pour 1 tbsp. l. fresh or dry chokeberry fruits with a glass of boiling water, leave for 30-40 minutes and take 0.5 cups 3-4 times a day.

For diabetics: 1 tbsp. l. crushed dried berries, pour a glass of boiling water, leave for 30 minutes and filter. Take 2-3 tbsp. l. 3 times a day. The infusion is stored in a cool place.

For atherosclerosis, 1 kg of washed and slightly dried fruits are ground with 700 g of granulated sugar. Take 75-100g 2 times a day. The mixture should be stored in a cool place.

Allergic and radiation skin lesions. Pour 1 tbsp. l. crushed dry fruits 1 cup boiling water. Leave in a thermos for 3-4. hours. Drink 1/2 glass 3-4 times a day 20 minutes before meals.

Contraindications for the use of chokeberry

It is not recommended to take chokeberry for hyperacid gastritis and peptic ulcer of the stomach and duodenum, severe arterial hypotension, as well as for those people who have increased blood clotting, coronary heart disease, heart attacks and strokes, as well as gastritis with high acidity and hypotension.

Since chokeberry contains a large amount of organic acids, therefore, for hyperacid gastritis and peptic ulcers of the stomach and duodenum, it should be consumed moderately and only outside of exacerbations. Also, the use of chokeberry fruits and juice is contraindicated for duodenal ulcers, gastric ulcers, thrombophlebitis, and frequent constipation.

You should use the medicinal properties of chokeberry with caution: if stored improperly, the juice ferments, loses its medicinal properties and can cause gastrointestinal upset.

Do not forget that an excess of vitamins can be no less dangerous than their deficiency. Although the tart, astringent berries of chokeberry are good at preventing excess. Apparently, nature itself reminds us to be careful...

Harvesting chokeberry

The best time to collect chokeberry is the end of autumn, closer to the first frost, because... It is at this time that the berries fully acquire their taste and beneficial qualities.

Ripe berries produce abundant dark ruby ​​juice. Ripe berries can be removed from the shields and placed in boxes with a capacity of up to 8 kg. Store at temperatures up to 10°C and humidity 80-85%. In such conditions, rowan can be stored for up to 2 months. Chokeberry can be stored in different ways.

Having cut off the bush with scissors, the fruits with a shield can be strung on a wire and hung in a dark, cool place throughout the winter. You can freeze fresh fruits, but the vitamin properties are partially destroyed.

Before drying, they are sorted, the stalks are torn off and dried in air. Wash well-ripened berries thoroughly and place them on sieves in a 2-3cm layer. Drying should begin at a temperature of 40-45°C and end at 60°C.

Dried berries should not release juice when squeezed in a fist. Can be stored in an airtight wooden container for 2 years. Dried berries lose their excessive astringency, retaining their medicinal properties.

When collecting and processing chokeberry, the anthocyanin dyes it contains in large quantities make your hands very dirty, turning blue and not being washed for a long time.

How to avoid this? Don't try to wash your hands with soap. This will create strong bonds with the skin and keep the blue color in place for a long time. Washing powders won't help either. In such cases, hands are washed with acid - citric, acetic or obtained from any sour fruit.

Joke:

A woman complains to her friend: “I spent a whole week forcing my husband to start renovating the toilet!” - And what? “On Saturday he put up a sign on it: “The toilet is closed for repairs” and went into the garage.

Recipes

The fruits of chokeberry have high nutritional qualities and are used in medicine and for the manufacture of vitamin preparations. Chokeberry berries are eaten fresh, jam, jam, jelly, marmalade, compote, juice, wine, food coloring for confectionery, fruit waters and medicines are prepared from them.

Since ancient times, chokeberry has been considered a “male” berry because it helps to activate the sexual energy of the stronger half of humanity. It is better to prepare chokeberry dishes on the waxing moon (the period from the new moon to the full moon).

Chokeberry juice

Remove the berries from the branches, sort, rinse in cold water, place in a sieve, and mash in a saucepan with a wooden pestle. Place the crushed berries in a thick cloth bag and squeeze out. Pour boiled water over the pomace (1 cup per 1 kg of pomace), leave for an hour, then squeeze again and mix with the previously obtained juice.

Repeat this two or three times. Then strain the juice several times through a linen cloth, pour into clean, dry bottles, without adding 4 cm to the top. If desired, add 2 cups of sugar per 1 liter of juice. Close the bottles tightly with steamed corks, tie them with twine and place them in a bowl with a wooden stand at the bottom. Pour water up to 3/4 of the height of the bottle, heat the water to a boil and sterilize half-liter bottles for 8-9 minutes, liter bottles for 9-12 minutes.

After sterilization, close the bottles tightly with stoppers and tie with twine. When the bottles have cooled, fill the corks with resin or paraffin.

Chokeberry in its own juice

Healthy berries are separated from the ridges, thoroughly washed and dried with a napkin, placed in prepared jars and filled with previously squeezed and heated rowan juice. The jars are sterilized in the usual way and closed with metal lids using a seaming machine. Store in a cool place.

Fun pancakes

If there are children in the house or are expecting them to visit, this dish can bring them great joy and turn an ordinary dinner into a home holiday. Prepare pancakes in the usual way: beat eggs, salt, sugar with a whisk for 1-2 minutes, but instead of milk add chokeberry juice diluted with water (1:5), mix and add sifted flour.

With a quick movement of the whisk, knead into a homogeneous batter and strain through a sieve. Pour the finished dough into a thin layer with a ladle onto a hot, greased frying pan and fry on both sides so that the pancakes only brown, but do not burn. The finished pancakes look unusual: they are ruby ​​in color.

For multi-colored pancakes, you can use any food coloring you have on hand: nettle, carrot, beet, apricot juice. Food consumption per 100g of pancakes: flour - 40g, rowan juice - 100g, eggs - 1 pc., sugar - 3g, butter, or better yet melted butter - 2g, salt - 0.5g.

Pie with chokeberry

For the filling: Antonovka apples - 2 pcs., starch - 2 tbsp. l., cinnamon - 2 tbsp. l., sugar - 1 or 2 cups, chokeberry, 1 or 2 cups,

for the dough: butter - 200 g, wheat flour - 400 g, buckwheat flour - 3 tbsp. l., sour cream - 3 tbsp. l., soda - 0.5 tsp. (quench with vinegar)

What to do: Step 1 Knead the dough and put it in the freezer for 1 hour or longer. The night before, take the dough out to defrost. Lightly roll out the dough and stretch it, pressing with your fingers, to the diameter of the mold (28cm). Make sides.

Step 2 Peel the apples, remove the middle, cut into thin slices. Mix apple slices with starch.

Step 3 Place apples on dough.

Step 4 Sprinkle with cinnamon.

Step 5 Lay out the chokeberry berries.

Step 6 Sprinkle with sugar. Sprinkle sugar with water.

Step 7 Bake the cake for about 40 minutes at 180°C.

Chokeberry pie.

You will need: wheat bread - 200g, chokeberries - 2 cups, apples - 2 pcs., sugar - 1/2 cup, butter - 2 tbsp., breadcrumbs - 2 tbsp., sweet sauce - to taste .

Cooking method. Cut the bread into thin slices, soak in a mixture of milk, eggs and sugar. Wash the chokeberry berries, sprinkle with sugar, add grated Antonovka apples.

Place moistened slices of bread on a frying pan greased with oil and sprinkled with breadcrumbs, top with minced meat and cover with the remaining slices of bread. Pour in the egg-milk mixture and bake in the oven until golden brown. Serve with sweet sauce

Chokeberry and plum marmalade

The rowan fruits are separated from the clusters, dipped in boiling water for 2-3 minutes and rubbed hot through a sieve. Peel the plums, add water (1 cup per 1 kg of plums), boil until soft and strain through a colander.

Rowan and plum puree are mixed in equal quantities and heated to a boil. Cook over low heat for 5 minutes, add granulated sugar to the mixture (half a kilo per kilogram of mixture). After cooking for 20 minutes, add another 100g of sugar and, stirring continuously, cook until the mass begins to lag behind the bottom of the pan.

After cooling slightly, the marmalade is placed on a plate covered with parchment paper greased with butter. After three days it will dry out, and it can be cut into diamonds, squares, sprinkled with sugar and placed in glass jars, which are covered with parchment and tied tightly.

Chokeberry marshmallow

You will need: chokeberry - 10 cups, sugar - 5 cups, egg (white) - 1-2 pcs., crush 10 cups of rowan berries in a saucepan with a wooden spoon, add 5 cups of sugar, close the pan and put in the oven at medium temperature. When the berries give juice, stir so that the sugar dissolves better.

Then rub the mixture through a sieve and let cool. Add raw egg white at the rate of: 1-2 egg whites for 3 cups of puree, beat until the mass turns white, then put it in a low wooden box, filling it about a third, and put it back in the box in a not too hot oven so that the mass dries out .

Place a second one on the dried layer, then a third one. Cover the dried marshmallow with white paper, close the box with a lid and store in a cool, dry place.

Morse made from chokeberry juice

You will need: - chokeberry - 2 cups, water - 1 liter, - sugar - 1/2 cup, red rowan - 1 cup, zest - 1 lemon. Chokeberry is wiped and the juice is squeezed out, which is placed in a cool place. Chokeberry pomace is poured with water, half a glass of granulated sugar, a glass of grated forest rowan and the zest of 1 lemon are added. Boil over low heat for 5-7 minutes, strain and cool. The juice is then mixed with the decoction

Chokeberry pureed with sugar

Selected and washed chokeberry fruits are blanched in boiling water for 5 minutes and then wiped. The pureed mass is mixed with sugar in a 1:1 ratio, mixed thoroughly to distribute the sugar evenly, heated to a temperature of 70 degrees and packaged in hot sterilized jars (half-liter jars - 20 minutes, liter jars - 25).

Dry chokeberry jam

It is prepared extremely simply: grind 1 kg of washed and slightly dried chokeberry berries in 700 g of granulated sugar, place in a glass jar, cover with thick paper and bandage. Serve for sandwiches, use as a filling for pies, cheesecakes and other homemade products.

Chokeberry jam

700g chokeberry + 300g plums, apples or other sweeter berries or fruits. You can add finely chopped orange peels for flavor. This jam is cooked in 3 batches (bring to a boil), leaving it overnight after each batch.

Ingredients, 700g chokeberry, water for blanching

Syrup: 2.5 glasses of blanching water, 1.2 kg of sugar, 300 g of plums, apples or other fruits

Cooking method

1. First, blanch the chokeberries for 5 minutes in boiling water until they become tender.

2. Take 2.5 glasses of blanching water and mix with 1.2 kg of sugar. Boil the syrup.

3. As soon as the syrup boils, add blanched chokeberries and other fruits or berries to it and bring, stirring, to a vigorous boil. Remove from heat and leave for 8 hours or overnight.

4. After 8 hours, bring to a vigorous boil again. Leave again for 8 hours.

5. In the third batch, cook the jam for 10-15 minutes and pour it hot into jars. Roll up

Vitamin drink

Take ripe chokeberry berries, separate them from the scutes, sort them out, wash them thoroughly, dry them and put them in jars with 1/2-1/3 of their volume. Clarified apple juice should be used as a filling. This drink contains a complex of biologically active substances: pectin, vitamins P, PP, C, carotene, etc. It must be sterilized in the same way as compotes.

Chokeberry wine

Chokeberry is excellent for winemaking. Wine made from chokeberry is ruby ​​in color with a very beautiful hue. People with low blood pressure are not recommended to drink chokeberry wine in large quantities.

All types of wines can be made from chokeberry berries, but sweet and strong (liqueur and dessert) wines are especially good.

There are three ways to make chokeberry wine. All methods differ from each other mainly in the extraction of juice and preparation of the wort.

1) Classic recipe for chokeberry wine. Yeast starter and sugar are added to the juice and left to ferment.

2) Fermentation of pulp. With this method, the juice is squeezed out of the berries and stored in the refrigerator. All that remains of the squeeze is filled with boiled water, yeast starter and sugar are added.

The resulting badyaga is thoroughly mixed and left to ferment for two to three days, stirring occasionally. After this, the badyaga is carefully squeezed out and mixed with clean juice from the refrigerator, the required amount of sugar is added and the resulting wort is again left to ferment.

3) Recipe using Cahors technology. The essence of this method is that after squeezing the juice, the remains of the chokeberry are poured with boiled hot water at a temperature of about seventy to eighty degrees and left for one day. The resulting badyaga is squeezed out and mixed with previously prepared juice. Next, as in the second method, sugar and yeast are added and fermented.

Chokeberry wine

It is done this way. To prepare the starter, use overripe, unwashed berries. Place them in a bottle, add 0.5 cups of water and the same amount of sugar, shake and keep at a temperature of 22-24 in a dark place. Raspberries are especially good for sourdough, even if they are slightly rotten. In the fall, you can take remontant raspberries that have just begun to ripen.

Squeeze the juice from the chokeberry berries, using a juicer. To each liter of juice before fermentation, add 200g of sugar, 0.25l of water and add the starter. On the fourth, then seventh and tenth days after fermentation, add 40g of sugar.

Keep the bottle in a warm place, cover the neck with cotton wool, gauze or a rubber glove. When fermentation is over, “remove the wine from the sediment” - pour it into another container and clean the bottle from the thick sediment that has settled at the bottom.

If this is not done or is delayed, the wine will be cloudy and overly bitter. Return the wine to the original bottle (you can leave it in a new one), cover the neck with gauze, and let it mature, and this will take at least nine months.

If it stays longer, it will only be better. Chokeberry wine, as they say, is difficult to spoil. No matter what you do, something will still work out.

Chokeberry puree with sugar

Separate the berries from the ridges. Blanch in boiling water for 2-5 minutes and rub or pass through a meat grinder, first with a coarse grill, then with a fine one.

Mix the crushed mass with sugar in equal quantities, heat with stirring until the sugar is completely dissolved, then boil for 5 minutes and package in glass jars. Since the acidity of the resulting product is low, half-liter jars should be sterilized in boiling water for 18-20 minutes and then sealed.

For taste, you can add a little citric acid to the puree, as well as an equal amount of baked or stewed mashed apples; sugar in the same proportion. For 1 kg of berries - 05 kg of sugar.

Chokeberry puree (quick method)

Blanch the berries as indicated in the previous recipe, add sugar, put on high heat, stirring all the time with a wooden spoon so as not to burn. Without bringing to a boil, remove from heat, pour into dry, hot jars and seal. For 1 kg of berries - 0.5 kg of sugar.

Preparation for jelly and compotes

Selected, thoroughly washed chokeberry fruits are placed in clean jars and filled with boiling water or boiling rowan juice: three-liter jars are not filled to the top by 3 cm, liter jars by 1.5-2 cm. The jars are covered with boiled lids and sterilized in boiling water: liter - 10, two-liter - 15, three-liter - 20 minutes. After which the jars are sealed.

Chokeberry jam

1 kg of chokeberry fruits, - 600 g of sugar - 1 glass of water. Peel the berries, rinse them, place them in an enamel bowl or pan, add water and, stirring constantly, cook until the berries are soft. Add sugar and cook until the water evaporates. Place the hot jam into jars, close the lids and turn upside down. For peace of mind, you can sterilize liter jars for 15 minutes at +95 C.

Chokeberry tincture

Chokeberry - 400g, sugar - 250g, citric acid - 2 tbsp. spoons, water - 1.5 liters, 1 bottle of vodka 0.5 l, 150 cherry leaves

Pour water into a saucepan, add chokeberry and 150 cherry leaves. Place on the stove and boil for exactly 15 minutes. Remove from heat, let cool, add sugar, lemon

acid. Mix everything well. At the end add vodka. All is ready. We put it in the refrigerator, after 3 hours you can already use it.

Chokeberry jelly

Chokeberries are washed, pounded in a mortar, a few tablespoons of hot water are added, stirred, allowed to stand for several minutes, then the juice is cooled and squeezed out.

The squeezes are poured with hot water, boiled for 10 minutes, the broth is filtered, sugar is added, brought to a boil, brewed with potato starch, brought to a boil and removed from the heat. Pour in rowan juice, stir and cool. Berries - 100g Sugar - 5 tbsp. spoons Starch - 4 teaspoons Water - 900 ml

Kefir with chokeberry

1 glass of chokeberry juice, 2 glasses of cold kefir, 2 teaspoons of powdered sugar, 4 cubes of edible ice. Mix cold kefir, chokeberry juice and powdered sugar well with a mixer. Serve with edible ice cubes.

Lamb baked with chokeberry and herbs

Lamb (on the bone) about 800-900g, Chokeberry - a handful, Garlic 1-2 cloves,

Coriander 1/2 tsp. , Rosemary 1/3 tsp, Bay leaf 1 pc (or 2 small), Salt to taste,

Fry the meat and “seal” it in a dry frying pan until golden brown, place it on foil, and sprinkle with a little coarsely ground salt.

Cut the garlic into slices, sprinkle it over the meat (and pour a little under the meat).

Grind the coriander seeds and dry rosemary in a mortar (not too finely), tear the bay leaf into small pieces, sprinkle the meat with these spices, it is important not to “overdo it” with the spices.

On top of all this splendor we lay chokeberries in sprigs (only on top and sides, no need to go down, it will “spread” there and there will be a slightly different effect), close the foil and put it in the oven at C240 ​​for an hour and a half, until soft (if it’s a piece of meat) You have more than mine - therefore longer).

During baking, you need to remove the lamb from the oven 2-3 times and pour over the resulting juice. About 20 minutes before the end of cooking, open the foil and “dry” the crust a little.

The result is lamb with the aroma of herbs with tart sourness and chokeberry. The rowan, soaked in lamb juice, added sophistication to this dish and served as an excellent addition to the meat, better than any sauce.

Bread with chokeberry

Bread for 900g. Water - 2 measuring cups - 360 ml, wheat flour - 4 measuring cups, Salt - 1 tsp, sugar - 3 tsp, saf yeast - 2 tsp, olive oil - 2 tbsp, 2 tbsp soy milk powder, dried chokeberry-150 gr. According to the instructions, load the ingredients into the bread machine.

Let's turn it on! After the sound signal, add washed (no need to soak) and dried berries. Everything else is a matter of technique.

Chokeberry drenched in wine

I like rowan, drenched in dry white grape wine. I pour 300g of ripe berries with 1 liter of wine, crush them in wine with a wooden pestle and put them in the refrigerator. 50 - 100 ml of extract before lunch.

Please note this:

We are building a bathhouse