The Potting Shed

Cabbagepatch · Posted: Sat Jul 25, 2009 6:03 pm Post subject: Rowan jelly

Does anyone have a good recipe for this please? I'm using a HFW recipe but its quite basic. Wondering whether to try adding cinnamon or nutmeg would make it a bit (look away now if you are allergic to the next word) Christmasy...

I've just picked a kilo of berries from the garden and added some apples. They are now simmering in the pan.

Would have been sensible to ask first really Rolling Eyes

sparhawkiw · Posted: Sat Jul 25, 2009 8:22 pm Post subject:

Just looked in my books, absolutely nothing in one & a passing reference in the other sorry Sad

_________________
the luxuries of civilisation satisfy only those wants which they themselves create...

The Worst Journey In The World
Apsley Cherry-Garrard 1922

Kathy · Posted: Sat Jul 25, 2009 9:08 pm Post subject:

How did it turn out CP, I would imagine you've finished making it by now!

Cabbagepatch · Posted: Sat Jul 25, 2009 10:00 pm Post subject:

Its still dripping through the jelly bag Kathy. I'm going to leave it overnight rather than press it through and spoil the clarity as its a beautiful colour.

sparhawkiw · Posted: Mon Jul 27, 2009 5:16 pm Post subject:

C.P. I have just bought a book today in a local charity shop 30p (its so nice when you are a regular customer & they give you discount it was priced at 50p)
"The Countryside Cook Book Recipes & Remedies" if you are still looking for one... ie: with cinnamon stick & cloves...
_________________
the luxuries of civilisation satisfy only those wants which they themselves create...

The Worst Journey In The World
Apsley Cherry-Garrard 1922

Cabbagepatch · Posted: Mon Jul 27, 2009 6:01 pm Post subject:

sparhawkiw · Posted: Tue Jul 28, 2009 12:20 am Post subject:

Here we go then, not quite as written in the book
(so as not to fall foul of copyright):

Rowan berries

Are best left until after they have been softened by 2 frosts

Rowan Jelly (Makes about 900g (2lbs))

Rowan berries make a dark orange bitter-sweet jelly. Serve it with lamb, pork or game...

1.8 kg (4lbs) rowan berries
900g (2lbs) crab apples or cooking apples
thinly pared rind & juice 1 lemon
5cm (2 inch) piece cinnamon stick
5ml (1 teaspoon) cloves
450g (1lb) demerara sugar to every 575 ml (1pint) juice

Wash the rowan berries.
Roughly chop the apples without peeling.
Put the berries & apples into a preserving pan with the lemon rind & juice, cinnamon & cloves, pour in water to just cover them.
Bring them to the boil & simmer until the berries & apples are very soft, about one hour.
Turn the fruit into a jelly bag & let it drip, it will take a long time for all the juice to come through & you can leave the pulp in the bag to drip overnight.
Measure the juice & return it to the cleaned pan.
Add the sugar & stir on a low heat for it to dissolve.
Bring the juice to the boil & boil rapidly until setting point is reached.
Pour the jelly into warmed small pots & cover it with circles of waxed paper, cover it completely when cold.
Let sparhawkiw know what its like 'cos he's never tried it in his life!!!
_________________
the luxuries of civilisation satisfy only those wants which they themselves create...

The Worst Journey In The World
Apsley Cherry-Garrard 1922

Cabbagepatch · Posted: Tue Jul 28, 2009 5:19 pm Post subject:

Thanks, I'll definitely give that one a try and report back Very Happy