Jam Today
My dear friend Flora spent a lot of last autumn making rowan jelly, which recipe I record here for posterior. I'm sure that it will come in handy later.
No doubt other jams will follow?
No doubt other jams will follow?
Rowanberry Jelly
jam veg vegan
Here's what the author Christopher Trotter has to say in his Scottish Cookery Book about Flora's preferred Rowan Jelly recipe:
This is a truly Scottish condiment; made from the beautiful orange-red berries from the rowan, or mountain ash,
it goes well with cold meats and is also excellent for cooking.
The purists say this should be made with only rowanberries but I think the addition of apples makes this unique preserve less powerful. The pectin in the apples allows the jelly to set quicker than with pure rowanberries alone. Do try making it without apple, but be warned, it is strong!
The purists say this should be made with only rowanberries but I think the addition of apples makes this unique preserve less powerful. The pectin in the apples allows the jelly to set quicker than with pure rowanberries alone. Do try making it without apple, but be warned, it is strong!
Makes LOTS
Ingredients
- 1.5kg / 3lb rowanberries
- 2 large cooking apples, chopped
- water
- granulated sugar
Put the rowans, stalks and all, and the apples into a large saucepan, cover with water and boil for 40 minutes.
Turn into a jelly bag or muslin and let it drip overnight into a bowl.
Next day measure the amount of juice and allow 500g (1lb) sugar for every 600ml (1 pint) of juice.
Bring the juice and sugar to the boil in a preserving pan or large saucepan, stirring to ensure that the sugar is dissolved.
Continue boiling briskly until the temperature reaches 104°C/220°F.
The best way to check is to test a few drops on a cold plate, when it forms a jelly it is ready.
Turn into a jelly bag or muslin and let it drip overnight into a bowl.
Next day measure the amount of juice and allow 500g (1lb) sugar for every 600ml (1 pint) of juice.
Bring the juice and sugar to the boil in a preserving pan or large saucepan, stirring to ensure that the sugar is dissolved.
Continue boiling briskly until the temperature reaches 104°C/220°F.
The best way to check is to test a few drops on a cold plate, when it forms a jelly it is ready.
Can attest that the results are delicious!