Rowan Berries

Rowan Jelly II

Rowan Jelly II
Recipe type: Jelly
Cuisine: British
  • 1.4kg (3lb) Rowan Berries
  • 1.4kg (3lb) of unripe or Crab Apples
  • Sugar
  1. Cover the rowan berries with water in pan, cook until soft and mushy.
  2. Cover the apples with water, and boil until soft.
  3. Transfer each fruit to a jelly bag and leave overnight to drip into a collecting bowl.
  4. Combine the collected juices in a clean preserving pan and add 450g (1lb) of sugar for every 600ml (1 pint) of juice.
  5. Boil until setting point is reached.
  6. Pour into warm prepared jars and seal well.

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