Dry jam Aronia

Ingredients:

1 kg chokeberry (Aronia Rowan)

300 g granulated sugar

5 g citric or ascorbic acid

Aron blanch rinsed for 1 minute in acidified water (5 g citric or ascorbic acid to 1 liter of water). Share on baking a layer of 2-3 cm pour the sugar and place in oven preheated to 200C. After boiling mass across the surface of the berries boil down for 20 minutes, then cool and put it on the parchment or foil sprinkled with sugar to dry in air at room temperature.

In the same way preparing dry jam any red rowan.