Rowan Jelly
Description
The perfect accompaniment for game, turkey or chicken... but also delicious on bread.
Ingredients
At a glance
Difficulty
Moderate
Scottish
Condiments
Makes
4 jars
- About 2lbs rowan berries
- An apple, chopped or grated
- Sugar (1 cup for each cup of juice)
Methods/steps
Sterilize your jars and lids before you start making the jelly.
You need to gather your berries before the frost - after the first frost the birds will gobble them up and you will have difficulty getting some. This can pose a problem because the berries need the frost to sweeten them. But you can also freeze them prior to starting the cooking process.
Wash the berries and remove stems.
Put the berries in a large pot and cover with cold water. Add the apple.
Boil until soft.
Mash the berries then strain through a jelly bag or cheese cloth.
Measure the juice into a large clean pot (you will need this measurement later);
Boil for 25 minutes.
Add one cup of sugar for each cup of juice with which you started.
Boil until it reaches jellying point (usually takes about 20 minutes).
Test for jellying point by putting a spoonful on a small plate and cooling.
Ladle into hot jars leaving 1/2" headspace.
You need to gather your berries before the frost - after the first frost the birds will gobble them up and you will have difficulty getting some. This can pose a problem because the berries need the frost to sweeten them. But you can also freeze them prior to starting the cooking process.
Wash the berries and remove stems.
Put the berries in a large pot and cover with cold water. Add the apple.
Boil until soft.
Mash the berries then strain through a jelly bag or cheese cloth.
Measure the juice into a large clean pot (you will need this measurement later);
Boil for 25 minutes.
Add one cup of sugar for each cup of juice with which you started.
Boil until it reaches jellying point (usually takes about 20 minutes).
Test for jellying point by putting a spoonful on a small plate and cooling.
Ladle into hot jars leaving 1/2" headspace.
Reviews
Additional Tips
'For a sweeter jelly for spreading on your bread you can use 1/2 apple juice 1/2 rowanberry juice and make in the same way.' (Westsidequine)
'Setting point is no problem, just keep it boiling gently and drop a sample onto a cold saucer now and again, you will see it start to thicken.
Stop boiling when you think it looks right.
I would be more concerned that it became bitter tasting, make sure that you remove as much of the stalks as you can and have a taste when you are boiling the berries.
And don't squeeze the last bit of juice out of the pulp.' (farmloon)
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