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Rowan Berry Jelly Recipe

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Rowan Berries
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Rowan berries appear in early autumn. The stunning red berries are packed with vitamin A and C. They make fabulous jellies for a breakfast treat or to serve with roast lamb or venison.

This lovely, simple and easy recipe is courtesy of Thane Prince in her lovely book

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 4lb/1.8 kg rowan berries, washed and stalks removed
  • 3 lb/ 1.4 kg cooking apples, peeled, cored and quartered
  • 1 lb/ 450g white sugar for each pint/ 600 ml juice

Preparation:

  • Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight.
  • Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.
  • Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. (see tips on jelly making below). When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.

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