Usuba
Candied Chokeberry
Dry jam is a type of candied fruit that is cooked in syrup and then dried in a sweet glaze. The berries remain whole, and the dense skin of the chokeberry preserves its shape, resulting in smooth and even candied fruits. They are added to cottage cheese, ice cream, and used to decorate cakes and cupcakes.
- Prep
- 5760 min
- Cooking
- 120 min
- Total
- 5880 min
- Standard serving
- 114.3 g
Ingredients
Total 6
Instructions
- 1
Step 1
Clean rowan berries from twigs and rinse.
- 2
Step 2
Fill with clean water and leave for 36 hours. Change the water twice a day.
- 3
Step 3
Boil sugar and water to make syrup.
- 4
Step 4
Drain the berries in a colander and let the liquid drip off.
- 5
Step 5
Put the berries in boiling syrup.
- 6
Step 6
Boil for about 1 hour, ensuring the syrup does not boil vigorously.
- 7
Step 7
10 minutes before the end of cooking, add citric acid and vanilla sugar.
- 8
Step 8
Drain the berries through a colander placed over a bowl. The syrup should drain completely — this may take up to a day. Save the syrup: you can bottle it and add to tea or use it to make compote.
- 9
Step 9
Spread the berries on a flat dish in a single layer and leave for a day to dry completely.
- 10
Step 10
Dust the candied fruits with powdered sugar, place in jars and store in a dark dry place.
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