Rowan and Rosemary Jelly
10 minutes - wash and pick over the fruit
Takes 30 minutes to make, plus overnight to strain juice and 15 minutes for sterilising jars
- 1 kg of rowan berries
- 300 ml water
- Juice of 2 lemons
- 500 gm jam sugar
- 2 small sprigs of rosemary
- Put the rowan berries and 300 ml water into a pan, place over a medium heat and simmer gently for 20 - 30 minutes, until the berries are tender.
- Mash the fruit to release all the juice and put the pulp and juice into a muslin bag. Suspend over a bowl and leave to drain overnight.
- For every 500 ml of juice add around 400 grams of sugar, the juice of 2 lemons and 2 small sprigs of rosemary.
- Put the mixture on a low heat and stir to dissolve the sugar, taste - if needed add more sugar.
- Simmer the mixture for 20 minutes until the jelly has reached setting point - use a preserving thermometer or test on a cold saucer - if the jelly has reached setting point a teaspoon full put on a saucer and left for a few minutes will skin over so a finger nail can wrinkle its surface.
- Preheat the oven to its lowest setting. To sterilise the jars and lids, clean and upturn them – lids off – on a baking sheet. Put in the oven for 15 minutes. Stir the jelly and remove the rosemary sprigs, then ladle into each jar, seal and label.
Jam sugar has added pectin, which guarantees a good set.
Store unopened for 6 months and refrigerate once opened.
You will need a few jam jars with tight-fitting lids so start saving rather than recycling glass jars.