The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Beewyched on September 02, 2012, 11:50:53 pm
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Has any one got a fool-proof recipe they'd like to share for Rowan berries?
There's masses of berries on the trees around here (hope that doesn't mean another hard winter ??? ) & I'd like to have a go at making some.
Thanks
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Not tried it yet but 'this lovely, simple and easy recipe is courtesy of Thane Prince from her book'. Prep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutesIngredients:
- 4lb/1.8 kg rowan berries, washed and stalks removed
- 3 lb/ 1.4 kg cooking apples, peeled, cored and quartered
- 1 lb/ 450g white sugar for each pint/ 600 ml juice
Preparation:- Put all the fruit in a large preserving pan and barely cover with water. Bring to the boil, then simmer for 20 minutes or until the fruit is soft. Allow to drip through a jelly bag overnight.
- Measure the juice and weigh out the correct amount of sugar. Add the juice and sugar to the cleaned preserving pan, and simmer over a low heat for 10 minutes until the sugar has dissolved.
- Increase the heat and cook at a full rolling boil for 5 minutes, then test for a set. (see tips on jelly making below). When the jelly has reached setting point, pot into hot, sterilized jars, seal and label.
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Many thanks for this :thumbsup: - I'll be out collecting berries this afternoon :yum:
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You' ve inspired me to do the same BW. ;D
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I had forgotten about rowan jelly! I made loads a few yaers ago and it was delicious! I think I used Hugh Fearnly-Whittingstall's recipe when I made it.
You're inspired me too!
Helen
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Ditto - inspired! No Damsons this year but plenty of rowan. River cottage preserves ratios are 1 Kg rowan 1Kg crab appple 900 g sugar. Happy Jaming all.
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When you all say jelly do you mean exactly that? Is this a recipe that needs straining and faffing about or do you just put in jars like you do for jam?
thanks
Sally
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jelly means straining and faffing as you dont want the bits of rowan berry etc in your finished product they dont taste good...
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Ditto - inspired! No Damsons this year but plenty of rowan. River cottage preserves ratios are 1 Kg rowan 1Kg crab appple 900 g sugar. Happy Jaming all.
No damsons here this year either :( & I love their jam too :yum: - we didn't get any last year either, as the gales stripped-off the blossom ::)
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No damsons or plums but plenty of rowan! I don't think I put in crab apples but think I used that sugar that has the pectin in - the jam sugar.
Helen
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Somewhere elsw on the forum...there was a what to do with rhubarb question and another member had made rhubarb jelly.....i would love to know how to do this if anyone can help :thumbsup:
We have a triffid of a rhubarb plant and i've never made jam :-[ either so am a complete novice all help gratefully received :sunshine:
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Rowan and blackberry work really well together in jelly, especially if you add some whisky :yum:
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I decided to make the rowan and apple jelly after reading this thread. I bought the apples but then found that the birds have eaten almost all of the rowan berries :(
Well I decided I would go ahead with the few that I had just to try out the straining bit. The result is only half a jar but its lovely and clear and such a nice colour. Mind you I haven't actually tried eating it yet ;D
I will definitely get there before the birds next year :fc:
Sally