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    Home » Wild Fruit » Rowanberries

    Rowanberries in Syrup

    Published: Dec 17, 2013 Modified: Nov 10, 2022 by Alan Bergo This post may contain affiliate links 4 Comments

    Jump to Recipe Print Recipe

    Preserved rowanberriesThis is the best method I have for preserving rowanberries for people who might not find the flavor agreeable, but for me it all depends on when they've been harvested, and if they've seen a couple good, hard frosts, which drastically improves the flavor.

    Preserved rowanberries
    Print Recipe
    5 from 1 vote

    Rowan Berries in Syrup

    Prep Time15 mins
    Cook Time20 mins
    Course: Appetizer, Snack
    Cuisine: Swedish
    Keyword: Rowanberry

    Ingredients

    • 1 part Sugar
    • 1 part Water
    • Rowanberries removed from their stems

    Instructions

    • Heat a water bath canner, next, heat the sugar and water in a pot until simmering briskly. Turn off the heat on the sugar water, then add the rowan berries and stir. Using a slotted spoon, pack the rowan berries into pint mason jars and cover with the remaining syrup, leaving a ½ in room of headspace at the top. Process the berries for 10 minutes in a water bath canner, then cool. Leave the berries to age for a few at least a few weeks in a cool dark place.

    Notes

    A simple sugar solution will tame the most bitterness, especially after a couple weeks or more. After a while I found myself feeding these to people straight out of the jar, they're that good. You could add whatever flavorings to the syrup you want, but less is more.
    Make sure you don't try to make things too sweet and up the amount of sugar, it has a tendency to make skins tough when there is too much.
    If you don't want to can these, you can also just store them in the fridge.
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    Reader Interactions

    Comments

    1. Elmien

      August 25, 2021 at 5:58 am

      Hello! I'm really keen to try this, but I don't have a water canner. What other way can I use?

      Reply
      • Alan Bergo

        August 25, 2021 at 12:16 pm

        Pack the berries into a jar, bring the syrup to a boil, pour it into the jar up to the brim, screw on the lid, turn the jar upside down and allow to cool. The jar will seal. This is not recommended by the FDA but it works, typically I use it for delicate ingredients or high sugar and or high acid preserves.

        Reply
    2. Lenda Freeborn

      November 14, 2022 at 12:09 pm

      5 stars
      You don't need a waterbath canner to can, any large pot with high sides will do. Just put a cloth in the bottom and then your packed jars making sure the water is high enough to cover your lids and then process for the 10 minutes. But the turning them upside down after packing also works in a pinch with high sugar/high acid foods.

      Reply
      • Alan Bergo

        November 14, 2022 at 12:34 pm

        Yep, I support all of that.

        Reply

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    Chef Alan Bergo

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