Rowan Jelly Recipe

edible

Rowan Jelly Recipe

  • Prep
  • MethodBoil, strain and set

Rowan jelly is one of the best ways to preserve the distinctive flavour of wild rowan berries. The finished jelly has a beautiful red colour and a gently sharp, fruity flavour that works particularly well with cheese, roast meats and savoury dishes.

This is usually a two-day recipe because the cooked fruit needs to drain overnight. Crab apples provide the natural pectin required for the jelly to set. Cooking apples can also be used, or you can substitute ordinary white sugar with pectin or jam sugar.

Ingredients

  • 1.5 kg rowan berries, washed and removed from their stalks
  • 1.5 kg crab apples or sharp cooking apples, roughly chopped
  • 450 g white sugar for every 600 ml of strained liquid
  • Juice of 1 lemon
  • Water, to cover the fruit

Method

  1. Place the prepared rowan berries and chopped apples in a large preserving pan.
  2. Cover the fruit with water and bring it to the boil.
  3. Reduce the heat and cook at a high simmer for 20 minutes. Rowan berries should be thoroughly cooked before they are eaten.
  4. Continue simmering for approximately another 20 minutes, until the fruit is completely soft and has begun to break down. You can help it along using a potato masher.
  5. Line a sieve with a jelly bag, muslin or clean cotton cloth and place it over a large bowl.
  6. Pour the cooked fruit and liquid into the lined sieve. Leave it to drain overnight in a cool place. Avoid pressing or squeezing the fruit if you want the finished jelly to remain clear.
  7. Measure the strained juice and return it to a clean preserving pan. Add 450 g of sugar for every 600 ml of liquid.
  8. Add the lemon juice and slowly heat the mixture, stirring until the sugar has completely dissolved.
  9. Bring the mixture to a rolling boil and boil for approximately 15 minutes before testing for the setting point.
  10. Spoon a small amount of jelly onto a cold plate and leave it for one minute. Push it gently with your finger. If the surface wrinkles, the jelly has reached its setting point. If it remains liquid, continue boiling and test it again after a few minutes.
  11. Once the setting point has been reached, carefully pour the hot jelly into clean, sterilised jars and seal immediately.
  12. Allow the jars to cool completely before labelling and storing them.