A lovely bitter sweet rowan jelly recipe that goes well with strong, hard cheese and biscuits, also good with cold lamb and day old roast potatoes.
I created this cider based rowan jelly recipe while pondering what to do with my large harvest of bullace.
Traditionally rowan jelly was made with rowan berries and crab apples, but in this recipe, crab apples are replaced by bullace, with the pectin coming from the rowan berries which have ample amounts.
Rowan Jelly Recipe Ingredients
- 500g rowanberries (frozen 48 hours or longer, then defrosted)
- 500g bullace (frozen 48 hours or longer, then defrosted)
- 1 pint of medium cider
- 500g cane sugar
Rowan Jelly Recipe Instructions
- Put the rowan berries and bullace in a jam pan along with the cider and slowly bring to the boil. Simmer for 60 minutes.
- Strain through a jelly bag over night or for at least 12 hours. This should yield approximately 1 pint of liquid. For every pint of liquid collected, add 500g of cane sugar.
- Bring the liquid to the boil stirring occasionally until it has reached setting point. Setting point is when you can put a bit of the hot mixture on a cold plate, wait until it has cooled, then drag your finger through it. If the liquid does not fall back into a puddle but leaves a path through it then your jelly is ready to bottle.
- Wash your jam jars in hot soapy water, then dry and sterilise in a fan assisted oven at 150°C for 10 minutes.
- Pour the bullace and rowanberry jelly liquid into the hot jam jars and cap. Store in a dark cupboard. They should keep for at least a year. Enjoy.
Makes: 3 standard jam jars