Rowan for winter: how to make jam, compote, and fillings without bitterness.
- September 3rd is celebrated as 'Shufutin Day' with fires made of rowan.
- After the first frosts, rowan reaches its best flavor.
- Blanching and soaking eliminate the bitterness of the berries.
- Rowan jam, compote, and sauce can be preserved for up to a year.
September 3rd has turned into a true celebration of berry aromas in different regions of the country – in honor of the so-called 'Shufutin Day', people change their calendars and gather around fires where 'rowan fires burn'. This event has become a kind of reminder of the beginning of the autumn season and that it will soon be time to prepare supplies for winter.
Rowan is a small, bright red berry that ripens in late summer and early autumn. As the first frosts approach, its flavor changes character: the bitter note softens, and the sweetness intensifies. It is only after the first frosts that the berry reaches its optimal flavor balance, making it ideal for culinary experiments.
In addition to its pleasant taste, rowan is rich in vitamin C, carotenoids, and antioxidants that support the immune system during transitional periods. Its iron and potassium content makes it a beneficial addition to the diet, especially in cold months when the body needs extra support.
How to get rid of bitterness
Fresh rowan fruit flesh has a natural bitterness that can deter even the bravest cooks. To neutralize it, it is recommended to rinse the berries first, then soak them in cold water for 2–3 hours, changing the water periodically. Another method is brief blanching: the berries are thrown into boiling water for 30–45 seconds, then immediately cooled in ice water. Both methods help to soften the bitter taste without losing beneficial properties.
Winter recipes
Rowan jam. First, measure 1 kg of berries, remove the stems, and rinse them. After blanching, add 800 g of sugar, 1 tbsp of lemon juice, and 0.5 l of water. Bring the mixture to a boil, then simmer for 30–40 minutes until the mixture thickens. Pour the hot jam into sterilized jars, seal with lids, and let cool.
Rowan compote. For a lighter drink, take 500 g of berries, 1 l of water, 150 g of sugar, and a few slices of orange. After blanching, combine the berries with water, bring to a boil, add sugar, and cook for 10 minutes. Remove from heat, add the orange, and let steep under a lid for another half hour. Chill and pour into bottles.
Sauce and filling for baking. Mix 300 g of selected berries with 200 ml of apple puree, 2 tbsp of honey, and a pinch of cinnamon. Simmer on low heat for 15 minutes until the sauce becomes smooth. This sauce is perfect for pancakes, fritters, and as a filling for pies.
Store finished products in a cool, dark place at a temperature of 0 to 5 °C. Jars of jam and sauce can retain their flavor qualities for up to a year, while compote is best consumed within three to four months.
Thus, 'Shufutin's Day' turns into a practical culinary master class: from preparing berries to their long-term storage. Rowan, going through simple procedures, reveals a rich aroma and benefits, allowing you to fill the winter table with bright, vitamin-rich dishes.
Source: Gazeta.ru Style
