Tag Archives: rowan

Rowan Berries

Rowan Jelly III

Rowan Jelly III
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) Rowan berries (also known as Mountain Ash berries)
  • 900g (2lb) crab apples
  • water
  • sugar
Instructions
  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.
 

Rowan Berries

Rowan Jelly II

Rowan Jelly II
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 1.4kg (3lb) Rowan Berries
  • 1.4kg (3lb) of unripe or Crab Apples
  • Sugar
Instructions
  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.
 

Rowan Berries

Rowan Jelly

Rowan Jelly
Author: 
Recipe type: Jelly
Cuisine: British
 
Ingredients
  • 900g (2lb) rowan berries
  • 900g (2lb) crab apples
  • 1.8l (3 pints) water
  • Sugar
Instructions
  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
Notes
The Rowan tree is also known as the Mountain Ash.