Rowan and Apple Jelly
Unusual jelly, but great with venison and lamb
Ingredients
- 1 kg Rowan Berries
- 1 kg Bramley Apples
- 450 g Granulated Sugar 450g per 600ml of liquid
- 1 sprig Fresh Rosemary
Instructions
- Remove the berries from the stalks, rinse and dry them.
- Chop the apples, no need to peel or core them
- Put the fruit into a pan with the rosemary; add enough water to just cover them. Simmer for 20 mins. Use a potato masher to mash up the fruit
- Ladle fruit and juice into a scalded jelly bag suspended over a bowl and leave to drip overnight ... Or if you dont have one, use a cotton tea towel
- Measure the juice into a large heavy-based pan and for every 600ml of juice add 450g of sugar.
- Heat the juice and sugar over a low heat until the sugar has dissolved completely.
- Raise the heat and bring to a rapid rolling boil for 10-15 mins or until setting point is reached.
- Pour into sterilised jars, and then seal and can the jars.