If you’re one of the lucky people with chokeberry bushes growing in your garden, you simply have to try this recipe. The combination of chokeberries and raspberries is absolutely delicious! Chokeberries are best picked after the first frosts, as they lose some of their natural bitterness (according to my mother-in-law). Although they aren’t particularly appealing straight from the bush, they’re wonderful in preserves. And on top of that, chokeberries are incredibly nutritious. They’re most commonly paired with apples in juices and jams – but do give this raspberry version a try :).
Makes about 600 ml.
Ingredients for the chokeberry and raspberry jam:
- 700 g chokeberries
- 700 g raspberries (or blackberries)
- 400 g caster sugar
- juice of 1 lemon
Remove the chokeberries from their stalks and place them into a wide, shallow saucepan with the raspberries, lemon juice and sugar. Stir well and bring to the boil. Reduce the heat to its lowest setting and cook, uncovered, for about 2 hours, stirring from time to time, until some of the liquid has evaporated and the jam has thickened sufficiently. It’s well worth spreading the cooking over two days. Bear in mind that the jam will thicken even more as it cools.
How do you know when the jam is ready?
Place a small plate in the freezer. Spoon a little of the hot jam onto the chilled plate. If it sets and forms a skin that wrinkles when gently pushed with your finger, the jam is ready.
Sterilise the jars with boiling water or in an oven preheated to 100°C. Pour the boiling hot jam into the jars and seal them tightly.
Pasteurising
Line the base of a large, wide saucepan with clean tea towels. Arrange the jars inside so they are standing next to each other. Pour in boiling water until it reaches three-quarters of the height of the jars. The temperature of the water should match the temperature of the jars—never pour cold water over hot jars, as they may crack. Bring the water to the boil, then reduce the heat, cover the pan and process for about 20 minutes. Remove the jars and leave them to cool completely. Some people also turn the jars upside down and wrap them in blankets, leaving them overnight to cool slowly.
Enjoy!
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