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
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.
