I wasn’t planning another preserve recipe for my blog so soon after my “jam” post earlier in the month, but last weekend I made up a new recipe and as the result was a success, I am sharing it with you this week.
I inherited several established shrubs and bushes when I moved into my current house over 15 years ago. Many were familiar to me but a few were not. One of the curios was the Aronia Melanocarpa. This is an evergreen shrub with leathery green leaves. In the summer it produces arms of red berries which ripen and turn black. For a while, I assumed the shrub with its berries was purely ornamental, however after a wee bit of research I discovered that the berries are edible.
The shrub is well known in the USA and was introduced into Europe in the 1700’s, as an ornamental. The berries get their common name of chokeberry because the fruit is very astringent when eaten raw, however, I have decided not to test this out for myself! The berries contain a large amount of vitamin C and looking on the web they are considered to be a bit of a “wonder-berry”. Aronia berries are ripe when they are fully black, which happens from mid to late summer depending on where you live. I found the ripest fruit difficult to pick without squishing the berries, so snipped off the stalks as well (which is fine for jelly making). The juice is potent and stains a vibrant shade of blue, so you might want to wear gloves. I should imagine the berries would freeze ok if you needed to harvest them in batches.
I could find little reference in terms of recipes, so I based my mixture on a cranberry jelly, adding apple to temper the astringency and to help with the set. The final jelly has set well and is dark red-purple in colour, with a taste that is sweet and quite similar to a blueberry preserve. This is a great result for me because my blueberry bushes produced no fruit at all this year, so I’m glad I have discovered the wonders of Aronia Melanocarpa 🙂
Makes: approx. 650g jelly preserve
- 200g aronia berries, washed (small stems are fine if it is difficult to pick the berries without)
- 400g whole cooking apples, washed
- Approx. 430g granulated sugar – see method for exact quantities
- Put the berries in a large stainless steel saucepan. Chop the apples into small pieces, (skins, core and pips included) and add to the pan along with 350ml water. Bring to the boil, cover and simmer gently for about 10 minutes, mashing occasionally, until very soft and pulpy.
- Line a large nylon sieve with muslin and place over a large bowl. Choose a sieve that you’re not too precious about as it may stain blue with the juice. Carefully pour the pulp into the muslin and leave to cool. Leave to strain for at least 3 hours.
- Pour the strained juice into a measuring jug, cover and chill until required. Tip the pulp back into a saucepan. Add another 200ml water, and heat, stirring, until back to the boil.
- Repeat the straining of the pulp as before, but this time, after cooling, put in the fridge and leave to strain overnight until the pulp is very dry.
- Discard the pulp and pour the juice into the jug. I achieved 375ml juice from the first straining, and 200ml from the second. The ratio of sugar to juice is 450g sugar to 600ml juice, so I used 430g for my 575ml.
- Pour the juice into a saucepan and heat until steaming. Add the sugar, and stir over a low heat until dissolved. Bring to the boil and boil rapidly for about 10 minutes. For jelly making, I use a sugar thermometer to gauge the setting point – 104°-105°C- to give the best result.
- Pour into warm, sterilised jam jars and seal immediately. Leave to cool then label and store in the usual way. The jelly will keep fine for at least 6 months. Serve as a sweet preserve or with savoury dishes too.