Rowan Berries

Rowan Jelly III

Rowan Jelly III
Recipe type: Jelly
Cuisine: British
  • 900g (2lb) Rowan berries (also known as Mountain Ash berries)
  • 900g (2lb) crab apples
  • water
  • sugar
  1. Check the rowan berries, removing any stalks and bad berries.
  2. Wash and check the crab apples, removing any bad or bruised parts. There is no need to cut or slice the apples apart from to remove bad bits.
  3. Place all the fruit into a preserving pan, and add just enough water to cover them.
  4. Bring to the boil and leave on a light boil / simmer for about half an hour, until the fruit is tender.
  5. Pour the juice and fruit solids into a jelly bag and leave to drip over night.
  6. Measure the volume of the liquid and, for every 600ml (1 pint) add 450g (1lb) of sugar.
  7. Pour the juice and sugar into a preserving pan and bring to the boil, stirring all the time to make sure the sugar dissolves.
  8. Boil rapidly until the jelly sets when tested.
  9. Skim the surface if necessary, then pour into prepared jars.

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