Rowanberry Recipes

Ingredients:

- 1.5kg rowanberries

- 1.5kg Bramley apples

- 450g white sugar

- Juice of 1 lemon

 

STEP 1

Chop the apples and put into a large saucepan with the washed rowanberries

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STEP 2

Cover the fruits with water and bring to the boil. Turn the heat down and simmer for about 20 minutes until the fruits are very soft

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STEP 3

Put a muslin cloth over a large bowl and let all the fruit and liquid to drip into your bowl for a few hours but don't squeeze the cloth as otherwise your jelly will get cloudy

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STEP 4

Measure the collected juice and then pour it into a pan. For every 600ml of liquid, add about 450g sugar and the juice of 1 lemon and bring it all to a boil

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STEP 5

Boil vigorously for approximately 10 minutes, then perform a setting test. Gently spoon a small amount of the jelly onto a chilled plate, allow it to rest for a minute, and then gently nudge the jelly blob with your finger. If the jelly's surface forms wrinkles, it has set. If not, continue boiling for a few additional minutes and retest.

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STEP 6

When your jelly reaches the desired setting point, remove it from the heat, carefully pour it into clean, sterilized jars, and seal them securely.