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    Home » Pickles, Preserves, Etc

    Rowanberries in Syrup

    Published: Dec 17, 2013 Modified: Feb 8, 2023 Author: Alan Bergo

    Jump to Recipe

    This 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

    Preserving in Syrup

    These berries are preserved in a light syrup in a jar. Over time, the syrup penetrates the berries and calms their astringency. It's similar to old recipes where fruits are simmered in sugar syrup. Unlike older recipes, I decrease the sugar a bit since it can make the berries shrivel too much and shrink.

    How to use

    I developed this as a way to use rowanberries at my first restaurant. There we would add the berries to salads and mixed with other, sweeter fruits in pan sauces for poultry and game.

    More Rowanberries

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    Classic Rowanberry Jelly

    Preserved rowanberries
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    5 from 2 votes

    Rowan Berries in Syrup

    A simple method for making rowanberries in syrup. You can scale the recipe to your needs, If you haven't had them before I would try a small batch first.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Appetizer, Snack
    Cuisine: Swedish
    Keyword: Rowanberry
    Servings: 1 quart
    Calories: 816kcal
    Author: Alan Bergo

    Equipment

    • 1 Pint mason jar

    Ingredients

    • 1 cup Sugar
    • 1 cup Water
    • 1 cup 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. Over time they may start to ferment, which isn't necessarily bad. 

    Nutrition

    Serving: 1oz | Calories: 816kcal | Carbohydrates: 211g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 16mg | Potassium: 84mg | Fiber: 4g | Sugar: 204g | Vitamin A: 60IU | Vitamin C: 14mg | Calcium: 17mg | Iron: 0.3mg
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    Reader Interactions

    Comments

    1. 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
    2. 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
    5 from 2 votes (1 rating without comment)

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