Highland Rowan Jelly

Rowan jelly is a delicious Scottish alternative to the traditional redcurrant jelly.

It is superb with lamb and game, poultry or eaten with scones!

The Rowan, or Mountain Ash, was traditionally regarded as a tree of magical power, beleived to protect against evil and give long life to those who ate its fruit.

Ingredients:

2 lbs (900g) Rowan Berry
2 lbs (900g) Crab Apples
3 pints (1.8lt) Water
* Sugar (see method below for quantity)

Makes: 3 - 4lbs (1.4 - 1.8kg)

Method:

Pick over the rowan berries.
Remove any stalks, wash if necessary, drying well.
Wash the whole crab apples, removing any bruised parts.

Place the fruit and just enough water to cover into a heavy bottomed saucepan.
Bring to the boil and simmer, covered for 20 - 25 minutes, until tender.

Strain through a jelly bag or muslin cloth, allow about 4 hours for this.

Do not squeeze as this will cause the jelly to become cloudy.

* Measure the volume of the liquid, add 450g (1lb) of sugar for each pint (600ml) of liquid.

Place the sugar in an ovenproof bowl and put it in the centre of a pre-heated oven for 10 - 15 minutes.

Place the juice back into a heavy bottomed saucepan.
Add the sugar, stirring until fully dissolved.
Bring to the boil and cook rapidly for 10 - 15 minutes until the setting point is reached. (see: Potting & Setting Preserves)

Skim the surface if necessary to remove any scum.

Pot into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs (see: Potting & Setting Preserves)

Seal while it is still hot and label when it is cold.