In this preserve, the tartness of rowanberries is balanced with rolled oats instead of sugar — a low-sugar way to use the oats' natural starch rather than pectin for thickening. The berries' firm flesh is softened with a brief simmer before the real cooking begins.
Remove the stems from the rowanberries and blanch them in plenty of water for 10 minutes to soften, then drain.
Roughly mash the softened rowanberries and simmer them with the sugar and water over low heat for 20 minutes.
Add the finely ground oats and lemon juice, and cook for 5 more minutes, stirring, until the jam thickens.
Fill jars with the jam, seal the lids tightly and let them cool fully for 8 hours; once cooled, it can be kept in the freezer.
Leave about 1 centimetre of headspace when filling the jars — a jar filled to the brim can overflow as it cools. Don't seal the lid before the jam has cooled, or trapped steam can lead to mould.
If you can't find rowanberries, you can try the same method with hawthorn; the taste is less tart but the set still holds.
Admin DadaGastro · verified in test kitchenReçeli tarifte yazan 20 dakika yerine tam 25 dakika kaynattım çünkü üvezler beklediğimden daha sulu çıkmıştı, yulafı ekleyince kıvamı gerçekten kısa sürede toparladığını gördüm, sonuçtan oldukça memnun kaldım.
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