Aronia berries, about the size of chickpeas, are jet-black and so astringent they make your mouth pucker; jam made from them alone tastes harsh and dry. This recipe pairs the berries with tart apple: the apple softens their astringency, adds body with its own pectin, and keeps the deep purple color. Because aronia skins are thick, soften the berries in water before adding sugar; once they begin cooking with sugar, the skins will stay tough.
Remove the aronia berries from their stems and discard any shriveled or crushed berries. Rinse them in cold water and drain.
Put the aronia berries and 300 ml water in a saucepan. Cover and cook over low heat for 15 minutes. The berries should mash easily when pressed with a finger; if they still feel rubbery, cook for 5 minutes longer. Mash half the berries in the pan with the back of a spoon.
Cut the apples into small dice or grate them coarsely, adding them to the saucepan as you go to keep them from browning.
Add the sugar and stir until it dissolves. Simmer over medium heat for 20 minutes, stirring often to keep the jam from catching on the bottom and skimming off the foam. Add the lemon juice. Remove the pan from the heat when the jam reaches 104–105°C / about 220°F or wrinkles when pushed on a cold plate.
While the jam cooks, wash the jars and lids in hot, soapy water, then boil them for 10 minutes. Keep them in hot water until you are ready to fill them. Ladle the hot jam into the hot jars, leaving 0.5–1 cm of headspace. Wipe the rims with a clean, damp cloth and seal. For pantry storage, process the sealed jars in a boiling-water bath for 10 minutes.
Aronia leaves a purple stain on hands, aprons, and wooden spoons that is difficult to remove. It takes a few hours for the jars to cool and their lids to pull inward; this cooling time is not included in the recipe time.
Aronya tek başına çok buruk, elmayı azaltmaya kalkmayın. Tarifteki oranla denge tam oturdu. Kavanozları sıcak sterilize edip sıcak reçeli doldurmak da gerekiyor, soğuk kavanoza doldurduğum parti iki haftada küflendi.
Taneleri önce suda yumuşatma adımı kabukların açılmasını sağlıyor, doğrudan şekerle kaynatınca sert kaldı.
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