Rowan Jelly Recipe
This rowan jelly provides a sharp and slightly bitter flavour, perfect to serve with lamb or game.
Recipe makes 3-4 large jars
1kg rowan berries
1kg crab apples
Approx. 1kg granulated sugar
1.2 litres of water
Juice of 1 lemon
1. Place a jelly bag or line cheesecloth in a sizeable sieve and place over a large bowl.
2. Chop your crab apples into small chunks (this does not have to be done neatly), then wash with your rowan berries, before adding all the fruit into a pan. Top with 1.2 litres of water and bring to the boil.
3. Gently simmer the mixture until you are left with a soft and pulpy consistency. Pour this into the jelly bag or cheesecloth and allow the mixture to drip through the sieve for at least 3-4 hours – overnight if you have the time.
4. Measure your juice into a fresh pan, adding the lemon juice and 450g of sugar for every 600ml of juice. Next, bring the mixture to the boil and stir until the sugar has completely dissolved.
5. When the sugar has disappeared, boil the mixture rapidly for 10 minutes and then test for set with the wrinkle test; spoon a small amount of the mixture onto a cold plate and then place in the fridge for a couple of minutes. If a skin appears on the jam and it wrinkles when you push it with your finger, you have reached setting point and you are ready for step 6. If the mixture doesn’t wrinkle, boil the mixture again for a further 5 minutes then redo the test.
6. Finally, warm and sterilise your jars and then pour in the jelly.