Rowan Berries

Rowan Jelly

Rowan Jelly
Recipe type: Jelly
Cuisine: British
  • 900g (2lb) rowan berries
  • 900g (2lb) crab apples
  • 1.8l (3 pints) water
  • Sugar
  1. Remove stalks from the berries, wash if necessary, and dry well afterwards.
  2. Wash the whole crab apples, removing any bruised parts.
  3. Place the fruit and just enough water to cover it into a jam pan.
  4. Bring to the boil and allow to simmer, covered for 20 - 25 minutes, until tender.
  5. Strain through a jelly bag or muslin cloth, by hanging it up and allowing it to drip.
  6. Leave for about allow 4 hours. Do not squeeze the bag because the jelly will become cloudy.
  7. Measure the volume of juice, and add 450g (1lb) of sugar for each 600ml (1 pint) of liquid.
  8. Warm the sugar, either in the oven for 10 minutes or a few minutes in a microwave.
  9. Place the juice back into the jam pan over a medium heat and add the sugar, stirring until fully dissolved.
  10. Bring to a rolling boil and cook for about 15 minutes until the jelly reaches setting point.
  11. Skim the surface scum if necessary.
  12. Remove from the boil and pour into hot sterilized jars.
  13. Seal well
The Rowan tree is also known as the Mountain Ash.

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