Jam from black chokeberry through a meat grinder

Today we will tell in the recipes how to make an unmatched jam from the berries of the black mountain ash through the meat grinder.

Delicious jam "Pyatiminutka" from apples and chokeberry through a meat grinder

Ingredients:

Preparation

Rowan berries are carefully separated from unnecessary branches and we add them to a deep colander, which afterwards is exposed to a stream of running water and everything is washed. With apples we remove the cores and if they are with a thick, dense skin, then thinly cut it. Half of the apples are cut into very small cubes and we set them aside, and the rest of the fruit is passed along with a half of sugar through a large screen of mincers.

We also do the rowan: half of it is laid, and the second half is shredded alternately with sugar. Now we combine the ground fruits into one large, stainless pan, here we put the deferred apple cubes with the remaining berries, mix the whole mixture and send it to the hotplate of the included plate. Cook aromatic jam 5, a maximum of 7 minutes and set the pan aside for 3-4 hours. Then repeat the process for the same time and pour the prepared jam over sterile, glass jars. We seal them up to the stop with lids and when everything is cool we send it to the storage compartment of the refrigerator.

A recipe for jam from black chokeberry and plum with lemon

Ingredients:

Preparation

All fruits and berries are washed thoroughly. We take a meat grinder and let through the large sieve all the black choke. After it, in the same capacity we pass the chopped lobules of blue plums. We change the sieve to a smaller one and already through it we scroll the lemon cut into convenient parts. We mix all the contents of the pan, gradually pouring in it small sugar.

Next, send the container to the burner plate and, stirring, cook it for about 20 minutes. Then we put the pan in a cool place and leave it there for 6 hours. We put the delicacy again on the included plate and, after boiling it for 8 minutes, we evenly distribute it along the roasted jars. We also seal them with roasted lids and after the jam reaches room temperature we remove it.