Rowan berry jam with cinnamon is a unique and flavorful preserve that combines the tangy, slightly bitter notes of rowan berries with the warm, spicy aroma of cinnamon. This jam is perfect for adding a distinctive touch to your breakfast or as a special gift. Here’s how to make it:
Rowan Berry Jam with Cinnamon
Ingredients:
- 4 cups rowan berries, cleaned and stemmed
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1-2 cinnamon sticks (adjust based on preference)
- 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 Rowan Berries: Wash the rowan berries thoroughly and remove any stems. If the berries are not very soft, you may need to cook them a bit longer to soften them. You can use either fresh or frozen rowan berries.
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Cook the Berries: In a large pot, combine the rowan berries and lemon juice. Cook over medium heat, stirring occasionally, until the berries start to break down and release their juices, about 10-15 minutes. You may need to mash the berries slightly to help them break down.
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Add Cinnamon: Add the cinnamon sticks to the pot. Continue to cook for another 5 minutes, allowing the cinnamon to infuse its flavor into the berry mixture.
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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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Remove Cinnamon Sticks: Before filling the jars, remove the cinnamon sticks from the mixture.
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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 rowan berry jam with cinnamon provides a wonderful blend of tangy and spicy flavors, perfect for spreading on toast, pairing with cheeses, or using in a variety of culinary creations. Enjoy the unique taste and aroma of this homemade jam!
